ISO STANDARD 1303 (ORIGINAL: BS 6008:1980, CROSS REFERENCE BS 5987)posted by Rhaomi at 1:30 AM on February 11, 2010 [7 favorites]
PRODUCED BY: ISO Technical Committee 34 (Food products), Sub-Committee 8 (Tea)
"Method for preparation of a liquor of tea for use in sensory tests"
ABSTRACT:
The method consists in extracting of soluble substances in dried tea leaf, containing in a porcelain or earthenware pot, by means of freshly boiling water, pouring of the liquor into a white porcelain or earthenware bowl, examination of the organoleptic properties of the infused leaf, and of the liquid with or without milk or both.
DETAILED SPECIFICATIONS:DETAILED SCHEMATICS: BS6008 (.pdf, 11 pages)
- The pot should be white porcelain or glazed earthenware and have a partly serrated edge. It should have a lid that fits loosely inside the pot.
- If a large pot is used, it should hold a maximum of 310 ml (±8 ml) and must weigh 200g (±10g).
- If a small pot is used, it should hold a minimum of 150 ml (±4 ml) and must weigh 118g (±10g).
- 2 grams of tea (measured to ±2% accuracy) per 100ml boiling water is placed into the pot.
- Freshly boiling water is poured into the pot to within 4-6mm of the brim.
- The water should be similar to the drinking water where the tea will be consumed
- Brewing time is six minutes.
- The brewed tea is then poured into a white porcelain or glazed earthenware bowl.
- If a large bowl is used, it must have a capacity of 380ml and weigh 200g (±20g)
- If a small bowl is used, it must have a capacity of 200ml and weigh 105g (±20g)
- If the test involves milk, then it can be added before or after pouring the infused tea.
- Milk added after the pouring of tea is best tasted when the liquid is between 65 - 80°C.
- 5ml of milk for the large bowl, or 2.5ml for the small bowl, is used.
For tea sampling instructions, see ISO 14502-1:2005 ["Determination of substances characteristic of green and black tea"]
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posted by gac at 12:55 AM on February 11, 2010