ISO 3720:2011
Current
The latest, up-to-date edition.
Black tea Definition and basic requirements
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English, Russian
12-04-2011
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ISO 3720:2011 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.
ISO 3720:2011 also specifies the packing and marking requirements for black tea in containers.
ISO 3720:2011 is not applicable to scented or decaffeinated black tea.
| DevelopmentNote |
Supersedes ISO/DIS 3720. (04/2011)
|
| DocumentType |
Standard
|
| Pages |
3
|
| PublisherName |
International Organization for Standardization
|
| Status |
Current
|
| Supersedes |
| Standards | Relationship |
| NEN ISO 3720 : 2011 | Identical |
| BS ISO 3720:2011 | Identical |
| NF ISO 3720 : 1986 | Identical |
| PN ISO 3720 : 1997 AC 2004 | 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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