Black tea. Definition and basic requirements

Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

31-05-2011

Publisher

British Standards Institution

Foreword
Introduction
1 Scope and field of application
2 Normative references
3 Terms and definitions
4 Basic requirements
5 Sampling
6 Methods of test
7 Packing and marking

Describes the parts of a named plant that are suitable for making black tea for consumption as a beverage and the chemical requirements for black tea that are used to indicate that tea from that source has been produced in accordance with good production practice.

This International Standard specifies the parts of a named plant that are suitable for making black tea for consumption as a beverage and the chemical requirements for black tea that are used to indicate that tea from that source has been produced in accordance with good production practice.

This International Standard also specifies the packing and marking requirements for black tea in containers.

This International Standard is not applicable to scented or decaffeinated black tea.

Committee	AW/8
DevelopmentNote	Supersedes BS 6048(1987). (05/2011)
DocumentType	Standard
Pages	12
PublisherName	British Standards Institution
Status	Current
Supersedes	BS 6048:1987

Standards	Relationship
ISO 3720:2011	Identical

ISO 3103:1980	Tea — Preparation of liquor for use in sensory tests
ISO 1575:1987	Tea Determination of total ash
ISO 15598:1999	Tea Determination of crude fibre content
ISO 1573:1980	Tea Determination of loss in mass at 103 degrees C
ISO 14502-1:2005	Determination of substances characteristic of green and black tea Part 1: Content of total polyphenols in tea Colorimetric method using Folin-Ciocalteu reagent
ISO 6078:1982	Black tea Vocabulary
ISO 1839:1980	Tea — Sampling
ISO 1577:1987	Tea Determination of acid-insoluble ash
ISO 1576:1988	Tea Determination of water-soluble ash and water-insoluble ash
ISO 1578:1975	Tea Determination of alkalinity of water-soluble ash
ISO 5498:1981	Agricultural food products Determination of crude fibre content General method
ISO 1572:1980	Tea Preparation of ground sample of known dry matter content

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BS ISO 3720:2011

Black tea. Definition and basic requirements

Table of Contents

Abstract

Scope

General Product Information

International Equivalents

Standards Referencing This Book

Category

Subcategory