GB/T 24710-2026 Quality requirements for product of geographical indication—Panyong Congou English, Anglais, Englisch, Inglés, えいご
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ICS 13.220.10
CCS H 57
National Standard of the People's Republic of China
GB/T 24710-2026
Replaces GB/T 24710-2009
Quality requirements for product of geographical indication - Panyong Congou
地理标志产品质量要求 坦洋工夫
Issue date: 2026-01-28 Implementation date: 2027-02-01
Issued by the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China
the Standardization Administration of the People's Republic of China
Contents
Foreword
1 Scope
2 Normative References
3 Terms and Definitions
4 Geographical Origin Scope
5 Classification, Grading, and Physical Reference Standards
6 Production Environment
7 Technical Requirements
8 Test Methods
9 Inspection Rules
10 Marks, Labels, Packaging, Transport, Storage, and Shelf Life
Annex A (Normative) Geographical Origin Scope for the Protected Geographical Indication Product Panyong Congou
Bibliography
Quality Requirements for Products with Geographical Indications — Panyong Congou
1 Scope
This document defines the terms related to the product with geographical indication, Panyong Congou. It specifies the requirements for the geographical origin scope, classification, grading and physical reference standards, technical requirements, inspection rules, marks, labels, packaging, transport, storage, and shelf life. It also describes the production environment and corresponding test methods.
This document is applicable to the production, processing, distribution, and inspection of the product with geographical indication, Panyong Congou, and also applies to the protection and management of the product with geographical indication, Panyong Congou.
2 Normative References
The following documents contain provisions which, through normative reference in this text, constitute essential provisions of this document. For dated references, only the edition cited applies. For undated references, the latest edition (including any amendments) applies.
GB/T 191 Packaging — Pictorial Marking for Handling and Storage of Goods
GB 5009.3 National Food Safety Standard — Determination of Moisture in Foods
GB 5009.4 National Food Safety Standard — Determination of Ash in Foods
GB/T 8302 Tea — Sampling
GB/T 8303 Tea — Preparation of Ground Sample and Determination of Dry Matter Content
GB/T 8305 Tea — Determination of Water Extracts Content
GB/T 8311 Tea — Determination of Dust and Broken Tea Content
GB/T 14487 Terms for Sensory Evaluation of Tea
GB/T 18795 Technical Requirements for Preparation of Reference Samples of Tea
GB 23350 Requirements of Restricting Excessive Packaging — Foods and Cosmetics
GB/T 23776 Methodology for Sensory Evaluation of Tea
GB/T 30375 Tea Storage
GB/T 40633 Terms of Tea Processing
JJF 1070 Rules of Metrological Testing for Net Quantity of Products in Prepackages with Constant Content
GH/T 1070 General Rules for Tea Packaging
3 Terms and Definitions
For the purposes of this document, the terms and definitions given in GB/T 14487 and GB/T 40633, and the following apply.
3.1
Panyong Congou
A strip-shaped black tea with specific quality characteristics, produced from fresh leaves of superior local tea cultivars (such as Caicha) within the natural ecological environment specified in Chapter 4. It is manufactured through primary processing steps including withering, (soft shaking and tumbling), rolling, fermentation, and drying, followed by refining processes.
3.2
sweet-mellow type
Finished tea characterized by a tight, thin, and black appearance, a rich sweet aroma, and a fresh, sweet, and mellow taste.
3.3
floral-fruity aroma type
Finished tea characterized by a tight, well-formed, and robust appearance, a pronounced floral aroma, and a mellow, sweet, and brisk taste with aroma present in the liquor.
3.4
soft shaking and tumbling (Qing Yao)
A process during withering where the withered leaves are gently vibrated, collided, and rubbed using manual or mechanical force.
4 Geographical Origin Scope
The geographical origin scope for the protected geographical indication product Panyong Congou is limited to the geographical origin specified in the product geographical indication certification announcement issued by the administrative department for intellectual property of the state, i.e., within the current administrative area under the jurisdiction of Fu'an City, Fujian Province. The specific scope is defined according to Annex A.
5 Classification, Grading, and Physical Reference Standards
5.1 Classification and Grading
Panyong Congou is divided into two types, Sweet-Mellow Type and Floral-Fruity Aroma Type, based on processing techniques and raw material varieties. The products are classified into four grades: Special Grade, Grade 1, Grade 2, and Grade 3.
5.2 Physical Reference Standards
Physical reference standards may be established for each type and grade and shall be replaced every 3 years. The preparation of physical reference standards shall comply with the provisions of GB/T 18795.
6 Production Environment
6.1 Geographical Characteristics
Fu'an City, Fujian Province, is located between mountains and the sea, with a terrain dominated by medium and low mountains and hills. The Jiao River runs through the city from north to south, forming a river valley hilly area with high terrain in the northwest and low in the middle, situated between north latitude 26°41'~27°24' and east longitude 119°23'~119°52'. Tea gardens are mainly distributed in hilly areas at altitudes of 200 m to 700 m with slopes less than 25°.
6.2 Climatic Characteristics
It belongs to the mid-subtropical maritime monsoon climate. The northwestern part is protected by the Jiufeng Mountain, Donggong Mountain, and Baiyun Mountain barriers against cold waves. The southeastern part is influenced by the maritime monsoon, resulting in a warm and humid climate with abundant sunshine and plentiful rainfall. The annual average temperature ranges from 13.6°C to 19.8°C. The annual average frost-free period is 230 to 300 days. The annual average rainfall ranges from 1350 mm to 2050 mm. The annual relative humidity is 78% to 83%. The annual average sunshine duration reaches 1905.8 hours.
6.3 Soil
Tea garden soils are predominantly red soil and yellow soil, with a deep soil layer of over 1.0 m. The soil organic matter content is ≥ 2.0%. The suitable soil pH value is 4.5 to 6.0.
7 Technical Requirements
7.1 Tea Plant Varieties
Superior local tea cultivars (such as Caicha) grown under the production environment conditions specified in Chapter 6.
7.2 Cultivation Techniques
7.2.1 Propagation Methods
7.2.1.1 Sexual Propagation
Around the time of Frost's Descent each year, mature tea seeds are harvested from local tea gardens. In December or January of the following year, the seeds are soaked in water for 5 to
7 days and then sown by dibbling.
7.2.1.2 Asexual Propagation
In October each year, branches from local mother tea plants are selected and concentrated seedlings are raised using cuttage technique with short cuttings. Field transplanting is carried out from October of the following year to March of the year after that. New tea gardens should preferably adopt asexual propagation methods.
7.2.2 Planting Methods
Includes cluster planting and row planting. The planting density for cluster planting tea gardens is approximately 600 to 1000 clusters per 667 m². The planting density for row planting is 2000 to 3000 plants per 667 m². Flat tea gardens adopt straight-line row planting, while sloping fields adopt contour planting. Single-row single-plant (or double-plant) row planting, double-row single-plant (or double-plant) row planting, or mixed single-row and double-row (single or double plant) planting methods are used. The recommended main row spacing is 120 cm to 160 cm, the recommended auxiliary row spacing is about 40 cm, and the plant spacing is recommended to be 30 cm to 40 cm. For machine-harvested tea gardens, an 80 cm wide operation path for machinery should be reserved approximately every 40 meters of tea rows.
7.2.3 Tea Garden Management
7.2.3.1 Base fertilizer in tea gardens shall primarily be organic fertilizer. Base fertilizer is applied to mature tea gardens from late October to November. The application amount varies depending on the type of fertilizer: about 500 kg/667 m² for farmyard manure, 150 kg/667 m² to 200 kg/667 m² for cake fertilizer, and about 250 kg/667 m² for commercial organic fertilizer. Application is done by trenching or hole application.
7.2.3.2 Top dressing should preferably be applied before tea picking in spring, summer, and autumn, using 30 kg/667 m² to 40 kg/667 m² of compound fertilizer each time.
7.2.3.3 Fertilization for young tea plants should preferably be done in small amounts multiple times, applying 5 kg/667 m² to 10 kg/667 m² of compound fertilizer each time, 4 to 5 times per year. High-yielding plant architecture is cultivated through formative pruning.
7.2.4 Plucking Standards
