This standard was last reviewed and confirmed in 2020. Therefore this version remains current.
Provides a list of terms and definitions in English and French, applicable to the techniques of processing and assessing black tea for commerce. The terms are classified into: 1. dry leaf (appearance, colour, odour); 2. liquor (taste characteristics, appearance); 3. appearance of infused leaf; 4. method of manufacture; 5. general. Information about grades is included in an annex. Alphabetical indices are provided for both English and French terms.
Status: PublishedPublication date: 1982-09
Edition: 1Number of pages: 22
Technical Committee: ISO/TC 34/SC 8 Tea
This standard contributes to the following Sustainable Development Goals:
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A standard is reviewed every 5 years
Stage: 90.93 (Confirmed)
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