Decree No 187 / 2023 Coll.
Decree on tea, coffee and coffee requirements
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Effective from 01.07.2023
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23.06.2023
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187
DECLARATION
of 12 June 2023
on requirements for tea, coffee and coffee
According to Article 18 (1) (a), (b), (g) and (h) of Act No. 110 / 1997 Coll., on Food and Tobacco Products and on the amendment and addition of certain related laws, as amended by Act No. 119 / 2000 Coll., Act No. 306 / 2000 Coll., Act No. 146 / 2002 Coll., Act No. 131 / 2003 Coll., Act No. 274 / 2003 Coll., Act No. 316 / 2004 Coll., Act No. 120 / 2008 Coll., Act No. 139 / 2014 Coll., and Act No. 180 / 2016 Coll., ("Act '):
Subject matter
This decree implements the relevant European UnionRegulation (1), following directly applicable European UnionRegulations (2) and (3)
(a) the method of providing information on tea, coffee and coffee;
(b) types of tea, coffee and coffee, broken down into groups and subgroups;
(c) for each type of tea, coffee and coffee, quality requirements relating to the name and permitted negative weight differences in packaging of each type of tea, coffee and coffee; and
(d) minimum technological requirements for tea, coffee and coffee.
Definition of certain terms
(1) For the purposes of this decree:
(a) a product of plant origin for the preparation of a drink intended for direct consumption or a drink prepared from that product;
(b) true tea made from shoots, leaves, buds or fine parts of the cloven-leaved stems of Chinese Camelllia sinensis (L.) O. Kunz, or a combination thereof,
(c) green tea with genuine tea, in which it did not take place in the processing of oxidation;
d) semi-fermented tea with real tea in which partial oxidation took place,
(e) black tea with real tea in which full oxidation has been processed,
(f) tea extract product obtained by the water extraction of tea of the right serving after reconstitution in water for the preparation of the drink,
(g) instant tea instant product in the form of granules or powder containing tea extract and intended for the preparation of beverages by reconstitution in water;
(h) fruit tea tea which absorbs the desired odours and odours,
(i) a seasoned tea mixture of tea with the seasoning parts of the plants listed in Annex 1 to this Decree, the content of which does not exceed 50% by weight of the mixture;
(j) flavoured tea tea containing flavourings (3),
(k) herbal tea tea of herbs, parts of herbs or mixtures of herbs listed in Annex 1 to this Decree or meeting the requirements laid down in § 5 (3) (d), or their mixtures with tea of right or with fruit; the proportion of herbs in those mixtures must exceed 50% of the weight of the mixture;
(l) fruit tea tea of dried fruit or a mixture of dried fruit and parts of dried plants listed in Annex 1 thereto or meeting the requirements laid down in § 5 (3) (d) or their mixtures with true tea; the proportion of dried fruit in those mixtures must exceed 50% by weight of the mixture,
(m) baked tea, the product prepared from fruit and sugar, possibly containing added spices or alcohol,
(n) tea Yerba maté product made from the leaves of the holly tree of the Paraguay Ilex paragariensis A. St. Hill., obtained by the technological process of drying and annealing by direct fire and subsequent crushing.
(2) For the purposes of this Order, the following definitions shall also apply:
(a) green coffee-dried seeds of Coffea spp., free of parchment peel,
(b) roasted coffee product obtained by roasting green coffee;
(c) decaffeinated roasted coffee product obtained by roasting green coffee containing not more than 0,1% caffeine in the dry state,
(d) coffee extract the product obtained by roasting the coffee and subsequently extraction with the exclusive use of the water as an extraction environment and excluding all hydrolysis processes involving the addition of acid or bases containing soluble and aromatic components of the coffee;
(e) coffee extract dried coffee extract, in the form of powder, granules, flakes or cubes, of which the coffee-based dry matter is at least 95% by weight;
(f) coffee extract in the form of a paste of coffee extract in a paste form, for which the dry matter on the basis of coffee is at least 70% and not more than 85% by weight,
(g) coffee extract in the form of liquid coffee extract in liquid form, for which the dry matter based on coffee is not less than 15% and not more than 55% by weight;
(h) decaffeinated coffee extract product containing not more than 0,3% caffeine in the dry matter;
(i) flavoured coffee coffee flavoured with flavourings or coffee to which ingredients with their own aroma have been added.
(3) For the purposes of this Order, the following definitions shall also apply:
(a) coffee products obtained by roasting different parts of plants or carbohydrate-rich fruit;
(b) roasted chicory product obtained from the roots of chicory of the species Cichorium intybus L., not used in the form of salad chicory, sufficiently pure, dry and roasted,
(c) a cereal-based coffee product made from roasted barley, rye or wheat;
(d) fig coffee product made from fig fruit;
(e) coffee extract product obtained by extraction of coffee with exclusive use of water as an extraction environment, excluding all hydrolysis processes involving the addition of acid or bases;
(f) chicory extract product obtained by extraction from roasted chicory with exclusive use of water as an extraction environment and excluding all hydrolysis processes involving the addition of acid or bases;
(g) chicory extract dried chicory extract in the form of powder, granules, flakes or cubes for which the dry matter on the basis of chicory is at least 95% by weight;
(h) chicory extract in the form of paste, chicory extract in grazing form, for which the dry matter on the basis of chicory is not less than 70% and not more than 85% by weight;
(i) chicory extract in the form of liquid chicory extract in liquid form, for which the dry matter based on chicory is not less than 25% and not more than 55% by weight.
Tea
(1) The breakdown of tea into species and groups is given in Annex 2 to this Decree.
(2) In addition to the information provided in the Regulation on the provision of food to consumers (4), in the law and in the legislation governing certain labelling of foodstuffs (5), tea shall be indicated:
(a) for tea, the true name of the group;
(b) for flavoured tea, herbal tea, fruit tea, tea extract, instant tea and baked tea, the name of the species;
(c) in the case of fruit tea, herbal tea, tea extract and instant tea, a caffeine warning, if any,
(d) for herbal tea and fruit tea, the quantity of caffeine if 100 g of dry matter contains more than 0,4 g of caffeine;
(e) when using St John 's wort, heathen or Roman cumin, "the possibility of photosensitisation in sensitive persons,"
(f) in the case of aromatised tea near the name of the designation "aromatized" and in the case of fruit tea, the designation "fruit tea"; and
(g) in the case of baked tea, the method of its manufacture by cooking or baking.
(3) The word "herbal" can be replaced by the word "herbal" in the appropriate form.
(1) True tea, the leaves of which are pressed and subjected to additional fermentation, can be referred to as "dark tea."
(2) True tea originating in the region of China, the leaves of which are pressed and subjected to additional fermentation, can be referred to as "Pu erh."
(3) Green tea prepared to grind the dried youngest leaves of Japanese tea on a fine powder can be described as "matcha."
(4) Dried young leaves and buds of tea which have not been subjected to oxidation may be referred to as "white tea."
(5) Semi-fermented tea can be designated "oolong."
(6) Black tea can be referred to as "red tea."
(7) Yerba maté tea can be referred to as "maté tea."
(1) The sensory, physical and chemical quality requirements for tea are set out in Annex 3 to this Decree.
(2) The average quantity of consumer packaging of tea shall be the weight of the consumer packaging of tea, taking into account the permitted negative weight deviation in Annex 4 to this Decree.
(3) Herbal and fruit teas can be produced
(a) parts of plants listed in Table 1 of Annex 1 thereto without restriction;
(b) parts of plants listed in Table 2 of Annex No 1 to this Decree not exceeding 30% by weight;
(c) parts of plants listed in Table 3 of Annex 1 to this Decree up to a maximum of 5% by weight;
(d) plants and parts thereof not listed in Annex 1 to this Decree or parts of plants listed in Table 2 or 3 of Annex 1 to this Decree above the limit set out in that Table; in that case, the packaging shall indicate the dosage of the product, the period of use, the specifications of the persons to whom the product is intended or, conversely, the specifications of the persons not to consume the product.
(4) Roasted tea can be processed
(a) baking a mixture; or
(b) by conserving the fruit in brine.
(5) The leaves for the manufacture of Yerba maté tea may be of light green colour, medium dark colour or dark brown.
Coffee
(1) The breakdown of coffee into species, groups and sub-groups is set out in Annex 5 to this Decree.
(2) In addition to the information provided in the Regulation on the provision of food information to consumers, in the law and in the legislation governing certain labelling of foodstuffs, coffee should be indicated
(a) the name of the species and subgroup; in the case of dried coffee extract, the name of the sub-group shall not be indicated;
(b) in the case of coffee extract in the form of liquid to which a natural sweetener has been added, the expression "with...," "preserved...," "with added added..." or "roasted with..." containing the name of the natural sweetener group used in accordance with the legislation governing the requirements for natural sweeteners, honey, confectionery, cocoa powder and mixtures of cocoa with sugar, chocolate and chocolate confony6); the term "liquid coffee extract 'or" liquid coffee extract' shall be given for the product name; this indication must be given in the same field of vision as the trade description of the food,
(c) "sugar" or "containing added sugar" if the sugar has been added after roasting,
(d) "aromatised" where flavourings have been used in the coffee;
(e) in the case of coffee flavoured by the name, the seasoning component;
(f) in the case of coffee extract in the form of paste and coffee extract in the form of a liquid minimum dry matter content based on coffee, as specified by weight in the final product,
(g) in the case of coffee extract, the term "decaffeinated" if the caffeine content in the dry matter does not exceed 0,3%; this indication must be given in the same field of vision as the trade description of the food; and
(h) for the name of the species and subgroup of coffee, the term "decaffeinated" if the caffeine content in the dry matter of the roasted coffee does not exceed 0,1%; this indication must be given in the same field of vision as the trade description of the food.
(3) The name of the type and subgroup of coffee in liquid form, for which the dry matter on the basis of coffee is more than 25% by weight, may be supplemented by the term "concentrated" in the designation of the name.
(4) The sensual, physical and chemical quality requirements for coffee are set out in Annex 6 to this Decree.
(5) The average quantity of consumer packaging of coffee shall be the weight of the consumer package of coffee without packaging, taking into account the permissible negative weight deviation of the package as set out in Annex 7 to this Decree.
(6) Roasted coffee and coffee extract must not contain added coffee.
(1) Coffee extract may also be referred to as "instant coffee," "soluble coffee" or "soluble coffee extract."
(2) A product of coffee grains which has passed through the digestive tract of a civet animal of the species spotted Paradoxurus hermaphrodituus can be described as "civet coffee."
(3) Coffee extract may contain insoluble oils from coffee and traces of other insoluble substances from coffee.
(4) The dried coffee extract must not contain substances other than those derived from the extraction of coffee.
(5) Coffee extract in the form of paste must not contain substances other than those derived from the extraction of coffee.
(6) Liquid coffee extract may contain natural sweeteners not exceeding 12% by weight.
Coffee
(1) The breakdown of coffee products into species, groups and subgroups is set out in Annex 8 to this Decree.
(2) In addition to the information provided in the Regulation on the provision of food information to consumers, in the law and in the legislation governing certain methods of labelling of foodstuffs, the following shall be indicated:
(a) the name of the group and sub-group;
(b) the percentage by weight of the content of coffee or coffee extract of coffee mixed with coffee and coffee extracts,
(c) for chicory extract in the form of liquid to which a natural sweetener has been added, the expression "with...," "preserved...," "with added added..." or "roasted with..." containing the name of the natural sweetener group used in accordance with the legislation governing the requirements for natural sweeteners, honey, confectionery, cocoa powder and mixtures of cocoa with sugar, chocolate and chocolate sweets; the term "chicory extract in the form of liquid 'or" chicory extract in the form of liquid' shall be given for the product name; this indication must be given in the same field of vision as the trade description of the food,
(d) "sugar" or "containing added sugar" if the sugar has been added after roasting,
(e) for chicory extract in the form of paste and chicory extract in the form of a liquid minimum dry matter content based on chicory, as stated by weight in the final product, and
(f) in the case of chicory extract dried, in the form of paste and in the form of a liquid designation "chicory extract," "soluble chicory" or "instant chicory."
(3) When using flavourings, "aromatised 'shall be indicated in the case of coffee; when using the ingredient with own aroma, the seasoning component shall be added to the name.
(4) The designation referred to in paragraph 2 (e) shall be supplemented by the expression "paste" or "paste" and the term "liquid" or "liquid" for chicory extract.
(5) Liquorice extract in the form of liquid for which the dry matter on the basis of chicory is more than 45% by weight may be supplemented by "concentrated" in the designation of the name.
(6) The roasted chicory can be described as "chicory coffee."
(1) Coffee produced by roasting malted barley, rye or wheat can be classified as "malted coffee."
(2) A mixture of coffee and other raw materials, including roasted coffee ground, can be referred to as "a mixture of coffee."
(3) The product obtained by mixing individual extracts or by a common extraction of a mixture of coffees, possibly mixed with coffee in the form of powder or granules, may be classified as an "instant mixture of coffees."
(4) A product containing coffee extract and other constituents in the form of powder or granules, intended for the preparation of a drink by dissolving in water, can be classified as "instant coffee product" or "soluble coffee product."
(5) Coffee flavoured with the addition of the flavouring ingredient or the flavouring itself can be described as "flavoured coffee."
(1) Roasted chicory may contain traces of insoluble substances not derived from chicory.
(2) The dried chicory extract may contain substances other than those derived from the extraction of chicory in a quantity not exceeding 1% by weight.
(3) The chicory extract in the form of paste may contain substances other than those derived from the extraction of chicory in a quantity not exceeding 1% by weight.
(4) Liquorice extract in the form of liquid may contain natural sweeteners not exceeding 35% by weight.
(5) The sensory, physical and chemical quality requirements for coffee are set out in Annex 9 to this Decree.
(6) The average quantity of consumer packages of coffee shall be the weight of the consumer packages of coffee, taking into account the permissible negative weight deviation of the packaging referred to in Annex 7 to this Decree.
Technical Regulation
This Decree was notified in accordance with Directive (EU) 2015 / 1535 of the European Parliament and of the Council of 9 September 2015 laying down a procedure for the provision of information in the field of technical and information society services.
Transitional provisions
(1) Tea, coffee and coffees may be produced, labelled and marketed in accordance with Decree No. 330 / 1997 Coll., as effective before the date of entry into force of this Order, until 1 July 2024.
(2) Tea, coffee and coffee products labelled or marketed before the date of entry into force of this Order, which comply with Decree No. 330 / 1997 Coll., as effective before the date of entry into force of this Order, may be sold until stocks are sold out.
Repeal
They shall be deleted:
1. Decree of the Ministry of Agriculture No. 330 / 1997 Coll., implementing § 18 (a), (d), (j) and (k) of Act No. 110 / 1997 Coll., on foodstuffs and tobacco products and amending and supplementing certain related laws, for tea, coffee and coffee.
2. Decree of the Ministry of Agriculture No. 91 / 2000 Coll., amending Decree of the Ministry of Agriculture No. 330 / 1997 Coll., implementing § 18 (a), (d), (j) and (k) of Act No. 110 / 1997 Coll., on Food and Tobacco Products and amending and supplementing certain related laws, for tea, coffee and coffee.
3. Decree No. 78 / 2003 Coll., amending Decree No. 330 / 1997 Coll., implementing Sections 18 (a), (d), (j) and (k) of Act No. 110 / 1997 Coll., on Food and Tobacco Products and amending and supplementing certain related laws, for tea, coffee and coffee, as amended by Decree No. 91 / 2000 Coll.
Efficacy
This Decree shall take effect on 1 July 2023.
Minister for Agriculture:
Ing. Nekula v. r.
Příloha č. 1
Annex No 1 to Decree No 187 / 2023 Coll.
List of plants and parts thereof for the manufacture of fruit and herbal infusions
Table 1
Parts of plants which can be used without restriction
| český název | latinský název | část |
|---|---|---|
| 1. Artyčok kardový | Cynara cardunculus L. | květní lůžko, řapík |
| 2. Brusnice borůvka | Vaccinium myrtillus L. | plod |
| 3. Čajovník čínský | Camellia sinennsis L. | list sušený nebo fermentovaný |
| 4. Čekanka obecná | Cichorium intybus L. | nať, kořen |
| 5. Česnek medvědí | Allium ursinum L. | nať, list, cibulky |
| 6. Dobromysl obecná | Origanum vulgare L. | nať |
| 7. Fenykl | Foeniculum vulgare var. Vulgare (Mill.) Thell. In Hegi = florentský fenykl | plod |
| F. vulgare var. Dulce (Mill.) Battand.& Trabut = sladký fenykl | plod | |
| F. vulgare var. Vulgare Mill = hořký fenykl | plod | |
| 8. Granátovník obecný = marhaník | Punica granatum L. | plod |
| 9. Heřmánek lékařský | Matricaria recutita L. | květ |
| 10. Heřmánek římský = Rmenec sličný | Anthemis nobilis L. | květ |
| 11. Hluchavka bílá | Lamium album L. | květ, nať |
| 12. Ibišek súdánský | Hibiscus sabdariffa L. | květ |
| 13. Jahodník obecný | Fragaria vesca L. | list |
| 14. Ječmen setý | Hordeum vulgare L. | plod, plod sladovaný |
| 15. Jeřáb ptačí | Sorbus aucuparia L. | plod |
| 16. Kakaovník pravý | Theobroma cacao | slupky |
| 17. Lípa malolistá = srdčitá | Tilia cordata Miller | květ |
| 18. Lípa velkolistá | Tilia platyphyllos Scopoli | květ |
| 19. Lípa zelená | Tillia euchlora Koch | květ |
| 20. Majoránka zahradní | Majorana hortensis L. | nať |
| 21. Maliník obecný | Rubus idaeus L. | listy |
| 22. Máta – různé druhy | Mentha sp. | list, nať |
| 23. Maté = yerba maté = cesmína paraguajská | Ilex paraguayensis St.-Hi. | list |
| 24. Mateřídouška obecná | Thymus serpyllum L. | nať |
| 25. Meduňka lékařská | Melissa officinalis L. | nať, list |
| 26. Ostružiník křovitý | Rubus fructicosus L. | list |
| 27. Rakytník řešetlákovitý | Hippophae rhamnoides L. | plod |
| 28. Rooibos = čajovec kapský*) | Aspalathus linearis | nať, list |
| 29. Růže stolistá | Rosa centifolia L. | korunní lístek v květu |
| 30. Růže keltská | Rosa gallica L. | korunní lístek v květu |
| 31. Růže šípková = Šípek | Rosa canina. L. | plod |
| 32. Rybíz černý, červený, bílý | Ribes nigrum L. | list, plod černý |
| 33. Svatojánský chléb = rohovník obecný | Ceratonia siliqua L. | plod |
| 34. Verbena citronová | Aloysia citriodora | list |
| 35. Zavinutka podvojná | Monarda didyma | nadzemní část rostliny |
| 36. Ostatní nejmenované sušené ovoce a jádra skořápkového ovoce |
(*) Definition of the region of origin of Rooibos tea: Province of Africa pursuant to Commission Implementing Regulation (EU) 2021 / 865 of 28 May 2021 entering a name in the register of protected designations of origin and protected geographical indications ("Rooibos" / "Red Bush" (PDO).
Table 2
Parts of plants which may be used up to 30% by weight
| český název | latinský název | část |
|---|---|---|
| 1. Bez černý | Sambucus nigra L. | květ, plod |
| 2. Brusnice borůvka | Vaccinium myrtillus L. | list, nať |
| 3. Bříza bělokorá | Betula pendula Roth. | list |
| 4. Bříza pýřitá | B. pubescens Ehrh. | list |
| 5. Celík = zlatobýl – různé druhy | Solidago virgaurea L., S. gigantea Ait., S. canadensis L. | nať |
| 6. Citroník | Citrus limon (L.) Burm. | oplodí |
| 7. Černucha setá | Nigella sativa L. | semeno |
| 8. Euterpe brazilská | Euterpe oleracea | plod |
| 9. Fazol obecný | Phaseolus vulgaris L. | oplodí |
| 10. Chmel otáčivý | Humulus lupulus L. | šištice |
| 11. Jasmín velkokvětý | Jasminum grandiflorum L. | list, květ |
| 12. Jestřabina lékařská | Galega officinalis L. | nať |
| 13. Jinan dvoulaločný | Ginkgo biloba | list |
| 14. Klanopraška čínská | Schizandra chinensis MICHX. | plod, nať |
| 15. Kmín kořenný | Carum carvi I. | plod |
| 16. Kmín římský | Cuminum cyminum L. | plod |
| 17. Kokoška pastuší tobolka | Capsella bursa-pastoris L. | nať |
| 18. Konopice – různé druhy | Galeopsis sp. div. | nať |
| 19. Kontryhel obecný | Alchemilla sp. div. | nať |
| 20. Kopřiva dvoudomá | Urtica dioica L. | list, nať |
| 21. Len setý olejný – vybrané druhy Linum sp. | Linum usitatissimum L. | semeno |
| 22. Lichořeřišnice větší | Tropaeolum majus L. | nať, plod |
| 23. Lomikámen zrnatý | Saxifraga granulata L. | nať |
| 24. Lžičník lékařský | Cochlearia officinalis L. | nať |
| 25. Maca horská | Lepidium meyenii | kořen |
| 26. Měsíček lékařský | Calendula officinalis L. | květ |
| 27. Moringa olejodárná | Moringa oleifera | list |
| 28. Oves setý | Avena sativa L. | nať, plod |
| 29. Pískavice řecké seno | Trigonella foenumgraecum L. | semeno |
| 30. Pomerančovník pravý | Citrus aurantium L. ssp. aurantium Engler | list, oplodí, květ |
| 31. Popenec břečťanolistý | Glechoma hederacea L. | nať |
| 32. Proskurník lékařský | Althaea officinalis L. | kořen, list, květ |
| 33. Řebříček obecný | Achillea millefolium L. | nať, květenství |
| 34. Sedmikráska chudobka | Bellis perennis L. | květ |
| 35. Sezam indický | Sezamum indicum L. | semeno |
| 36. Sléz lesní | Malva silvestris L., | květ, list |
| 37. Sléz přehlížený | M. neglecta L., | květ, list |
| 38. Sléz maurský | M. mauritiana L. | květ, list |
| 39. Smetánka lékařská | Taraxacum officinale Web. | kořen, nať, list |
| 40. Sporýš lékařský | Verbena officinalis L. | nať |
| 41. Stévie sladká | Stevia rebaudiana | list |
| 42. Šanta kočičí | Nepeta cataria L. | nať, list |
| 43. Trnka obecná | Prunus spinosa L. | květ, plod |
| 44. Truskavec ptačí | Polygonum aviculare L. | nať |
| 45. Violka rolní | Viola arvensis MURRAY | květ |
| 46. Violka trojbarevná, | Viola tricolor L. | květ, nať |
| 47. Voňatka citronová = citronová tráva | Cymbopogon nardus (L.), W. Wats | list |
| 48. Vřes obecný | Calluna vulgaris (L.) Hill. | nať, květ |
| 49. Ženšen pravý | Panax ginseng C. A. Meyer | kořen |
| 50. Ostatní nejmenovaná sušená zelenina a koření |
Table 3
Parts of plants which may be used up to 5% by weight
| český název | latinský název | část |
|---|---|---|
| 1. Andělika lékařská | Archangelica officinalis HOFFM. | kořen, plod |
| 2. Badyáník pravý | Illicium verum HOOK | plod |
| 3. Bakopa drobnolistá | Bacopa monnieri | nať |
| 4. Bazalka pravá | Ocimum basilicum L. | nať |
| 5. Bedrník větší | Pimpinella major (L.) HUDS. | kořen |
| 6. Benedikt lékařský | Cnicus benediktus L. | nať |
| 7. Blahovičník | Eucalyptus sp. | list |
| 8. Borovice | Pinus sp. | jehlice, vrcholky, větve |
| 9. Borovice kleč | Pinus mugo ssp. Pumilio (HAENKE) FRANCO | jehlice, vrcholky, větve |
| 10. Brusnice brusinka | Vaccinium vitis idaea L. | list |
| 11. Celer miřík | Apium graveolens L. | plod |
| 12. Divizna sápovitá | Verbascum phlomoides L. | květ |
| 13. Divizna velkokvětá | Verbascum densiflorum BERTOL. | květ |
| 14. Dub letní | Querrcus robur L. | kůra |
| 15. Dub zimní | Querrcus petraea (MATTUSCH.) LIEBL. | kůra |
| 16. Galgán lékařský | Alpinia officinarum HANCE | kořen |
| 17. Hadí kořen větší | Bistorta major S. F. GRAY | kořen |
| 18. Harpagofyt ležatý | Harphagophytum procumbens (BURCHELI) DC. | kořen |
| 20. Hloh obecný | Crataegus oxyacantha L. | květ, list, plod |
| 21. Hojník horský = řecký horský | Sideritis scardica Griseb | nať |
| 22. Hořec | Gentiana sp. | kořen |
| 23. Chaluha bublinatá | Fucus vesiculosus L. | stélka |
| 24. Chrpa polní | Centaurea cyanus (L.) MILLER | květ |
| 25. Jablečník obecný | Marrubium vulgare L. | nať |
| 26. Jalovec obecný | Juniperus communis L. | dřevo, plod |
| 27. Jehlice trnitá | Ononis sp. | kořen |
| 28. Jetel bílý | Trifolium repens L. | květ |
| 29. Jetel červený | Trifolium pratense L. | květ |
| 30. Jitrocel indický | Plantago ovata FORSK. | semeno |
| 31. Jitrocel kopinatý | Plantago repens L. | list, nať |
| 32. Jmelí | Viscum sp. | nať |
| 33. Kardamon léčivý | Eletaria cardamomum (L.) WHITE et MASON | plod, semeno |
| 34. Klikva bahenní | Vaccinium oxycoccum L. | plod |
| 35. Klikva velkoplodá | Vaccinium macrocarpon L. | plod |
| 36. Kolovník zašpičatělý | Cola acuminata (Beauv.) Schott et End. a C. nitida (Vent.) Schott et E. | semeno |
| 37. Komonice lékařská | Melilotus officinalis (L.) PALLAS | nať |
| 38. Kosatec | Iris germanica L., I. pallida Lam., florentina L. | kořen |
| 39. Kramerie trojmužná | Krameria triandra RUIZ et PAV | kořen |
| 40. Krvavec toten | Sanguisorba officinalis L. | květ, kořen |
| 41. Kuklík městský | Geum urbanum L. | kořen |
| 42. Kukuřice setá | Zea mays L. | blizna |
| 43. Kurkuma | Curcuma sp. | kořen |
| 44. Lékořice lysá | Glycyrrhiza glabra L. | kořen |
| 45. Levandule úzkolistá = Levandule lékařská | Lavandula angustifolia MILLER | květ |
| 46. Libeček lékařský | Levisticum officinale KOCH | kořen |
| 47. Listnatec pichlavý | Ruscus aculeatus L. | nať |
| 48. Líska obecná | Corylus avellana L. | list |
| 49. Lopuch | Arctium sp. | kořen |
| 50. Marsdenie kondurangová | Marschenia condurango REICHB | kůra |
| 51. Mochna husí | Potentilla anserina L. | nať |
| 52. Mochna nátržník | Potentilla erecta(L.) RÄUSCHEL | kořen |
| 53. Mučenka | Passiflora sp. | nať |
| 54. Muškátovník vonný | Myristica fragrans HOUT. | plod, semeno, oplodí |
| 55. Mydlice lékařská | Saponaria officinalis L. | kořen |
| 56. Myrtovník | Commiphora sp. | klejopryskyřice |
| 57. Olivovník evropský | Olea europaea L. | list |
| 58. Oman pravý | Inula helenium L. | kořen |
| 59. Ořešák královský | Juglans regia L. | list |
| 60. Ostropestřec mariánský | Silybum marianum(L.) GAERTN. | plod |
| 61. Ostrožka polní | Consolida regalis S. F. GRAY | květ |
| 62. Paulinie nápojná | Paullinia cupana | plod |
| 63. Pelargonie | Pelargonium sp. | list |
| 64. Pelyněk černobýl | Artemisia vulgaris L. | nať |
| 65. Pelyněk pravý | Artemisia absinthium | nať |
| 66. Petržel kadeřavá | Petroselinum crispum (MILL.) NYM ex A. W. HILL | kořen |
| 67. Petržel setá | Petroselinum sativum Hoffm. | plod |
| 68. Pivoňka lékařská | Paeonia officinalis L. | korunní lístek |
| 69. Plicník lékařský | Pulmonaria officinalis L. | list, nať |
| 70. Pohanka obecná a tatarská | Fagopyrum aesculentum Moench., tatricum (L.) Gaertn. | nať, plod |
| 71. Prha | Arnica sp. | květ, kořen |
| 72. Průtržník | Herniaria sp. | nať |
| 73. Prvosenka jarní | Primula veris L. | kořen, květ |
| 74. Prvosenka vyšší | Primula elatior (L.)Hill | kořen, květ |
| 75. Přeslička rolní | Equisetum arvense L. | nať |
| 76. Ptačinec žabinec | Stellaria media L. | nať |
| 77. Pukléřka islandská | Cetraria islandica (L.) ACH | stélka |
| 78. Puškvorec obecný | Acorus calamus L. | kořen |
| 79. Pýr plazivý | Elytrigia repens (L.) DESV. | kořen |
| 80. Rdesno blešník | Persicaria lapathifolia(L.) S. F. GRAY | nať |
| 81. Rdesno peprník | Persicaria hydropiper(L.)SPACH | nať |
| 82. Rdesno ptačí | Polygonum aviculare L. | nať |
| 83. Rosnatka | Drosera sp. | nať |
| 84. Rozmarýna lékařská | Rosmarinus officinalis L. | list |
| 85. Rozrazil lékařský | Veronica officinalis L. | nať |
| 86. Řebříček obecný | Achillea millefolium L. | nať, květ |
| 87. Řepík lékařský | Agrimonia eupatoria sp. | nať |
| 88. Řimbaba obecná | Chrysanthemum parthenium(L.) BERNH. | nať |
| 89. Slunečnice roční | Helianthus annuus L. | jazykový květ |
| 90. Smil písečný | Helichrysum arenarium L. MOENCH | květ |
| 91. Smrk | Picea sp. | jehlice, vrcholky, větve |
| 92. Srdečník obecný | Leonurus cardiac L. | nať |
| 93. Svízel vonný = Mařinka vonná | Galium odoratum (L.) SCOP | nať |
| 94. Světlík lékařský | Euphrasia officinalis L. | nať |
| 95. Šalvěj lékařská | Salvia officinalis L. | list, nať |
| 96. Topol | Populus sp. | pupen |
| 97. Topolovka růžová | Alcea rosea L. cv. nigra | květ |
| 98. Trnovník bílý | Robinia pseudo-arabica L. | květ |
| 99. Trubkovec tyčinkovitý | Orthosiphon spicatus L. | list |
| 100. Třapatka nachová | Echinacea purpurea | nať, kořen |
| 101. Třapatka úzkolistá | Echinacea angustifolia | nať, kořen |
| 102. Třapatka bledá | Echinacea pallida | nať, kořen |
| 103. Třezalka tečkovaná | Hypericum perforatum L. | nať |
| 104. Tužebník jilmový | Filipendula ulmaria(L.)MAXIM | květ, nať |
| 105. Tymián obecný | Thymus vulgaris L. | nať |
| 106. Vachta trojlistá | Menyanthes trifoliata L. | list |
| 107. Vilín viržinský | Hamamelis virginiana L. | list |
| 108. Vítod senega | Polygala senega L. | kořen |
| 109. Vrba | Salix sp. | kůra |
| 110. Vrbovka | Epilobium sp. | nať |
| 111. Withanie snodárná | Withania somnifera | kořen |
| 112. Yzop lékařský | Hyssopus officinalis L. | nať |
| 113. Zeměžluč hořká | Centarium erythraea RAFN | nať |
Příloha č. 2
Annex No 2 to Decree No 187 / 2023 Coll.
Breakdown of tea into species and groups
| druh | skupina |
| - | |
| - | |
| - | |
| - | |
| - |
Příloha č. 3
Annex No 3 to Decree No 187 / 2023 Coll.
Sensory, physical and chemical quality requirements for tea
Table 1
Sensory quality requirements for tea
| druh | vzhled | barva | vůně a chuť |
| svinuté čajové listy, nebo jejich části a části stonku u ochucených a z čajovníku | podle druhu s odstíny šedé u u u s částmi rostlin jiné barvy | typické pro surovinu, čisté bez cizích pachů, případně ovlivněná použitou částí jiných rostlin | |
| nálev čirý, nebo s mírnou opalescencí až mírným zákalem | barva světle zelená s odstíny žluté, červené až tmavě hnědé v závislosti na použitém druhu | charakteristická, mírně natrpklá | |
| bylinné a | jsou tvořeny z různých částí rostlin | části rostlin barevně odlišné, typické pro použité suroviny a způsob zpracování | typická po použité surovině, čistá, bez cizích pachů |
| bylinné a | nálev, odvar nebo macerát čirý s mírnou opalescencí až mírným zákalem v závislosti na použité surovině a způsobu přípravy | - | charakteristické po použitých surovinách bez cizích pachů a příchutí |
| viskózní tekutina, čirá až opalizující nebo zakalená se sedimentem | typická po použité surovině | čistá, aromatická typická pro použitou surovinu | |
| - | - | dle použitých surovin |
Table 2
Physical and chemical requirements for tea quality
| znak | ||
| celkový popel % hmotnosti nejvýše | 8,0 | 20 |
| vlhkost % hmotnosti nejvýše | - | 6,0 |
| vodní extrakt % hmotnosti nejméně | 25 | - |
| úbytek hmotnosti sušením při 103 °C % hmotnosti nejvýše | 10,0 | - |
Příloha č. 4
Annex No 4 to Decree No 187 / 2023 Coll.
Allowed negative weight deviations of tea packs
| druh | hmotnost balení | odchylka hmotnosti |
| do 50 g | - 5,0 % | |
| do 100 g | - 3,0 % | |
| do 250 g | - 2,0 % | |
| nad 250 g | - 1,0 % | |
Příloha č. 5
Annex No 5 to Decree No 187 / 2023 Coll.
Breakdown of coffee by species, groups and sub-groups
| druh | skupina | podskupina |
| káva | zelená | zrnková |
| mletá | ||
| pražená | zrnková | |
| mletá | ||
| ochucená | zrnková | |
| mletá | ||
| instantní káva rozpustná káva rozpustný | extrakt | sušená pasta nebo ve formě pasty tekutá nebo ve formě tekuté |
Příloha č. 6
Annex No 6 to Decree No 187 / 2023 Coll.
Sensory, physical and chemical requirements for coffee quality
Table 1
Sensory requirements for coffee quality
| druh | vzhled | barva | vůně | chuť |
| pražená kávová zrna matná až s vyloučeným olejem na povrchu *) | kávově hnědá | kávová | - | |
| jednotně mletá | kávově hnědá | kávová | - | |
| kávový nálev | - | - | čistá kávová až výrazně ostrá | velmi jemná až výrazně ostrá kávová, hořká, nakyslá |
| zrna vyrovnané velikosti, plně vyvinutá, zdravá, zpravidla zbavená osemení | namodralá až zelená, případně až nažloutlá, vyrovnaná | typická pro druh | - | |
| nálev ze | - | - | jemná, popř. po trávě, „zelená“, bez cizích pachů | jemná, mírně po kávě, popř. trávová „zelená“, nakyslá |
*) Roasted coffee grain may contain not more than 2,4% of the ingredient, which means coffee beans overroasted, black or light, which are characterised by a fragrance other than coffee after breaking.
Table 2
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Regulation Information
| Citation | Decree No. 187 / 2023 Coll., on requirements for tea, coffee and coffee |
|---|---|
| Regulation Type | Order |
| Author | - |
| Collection | Code of Laws |
| Date of Promulgation | 23.06.2023 |
|---|---|
| Effective from | 01.07.2023 |
| Effective until | - |
| Status | Valid |
The regulation text is for informational purposes only.
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