Green tea Definition and basic requirements

Available format(s)

Hardcopy , PDF 1 User , PDF 3 Users , PDF 5 Users , PDF 9 Users

Language(s)

English, Russian

Published date

28-04-2011

Publisher

International Organization for Standardization

ISO 11287:2011 specifies the parts of a named plant that are suitable for making green tea for consumption as a beverage and the chemical requirements for green tea that are used to indicate that tea from that source has been produced in accordance with good production practice.

ISO 11287:2011 also specifies the packing and marking requirements for green tea in containers.

ISO 11287:2011 is not applicable to green tea subject to further processing such as decaffeination and further roasting.

DevelopmentNote	Supersedes ISO/DIS 11287. (05/2011)
DocumentType	Standard
Pages	4
PublisherName	International Organization for Standardization
Status	Current

Standards	Relationship
BS ISO 11287:2011	Identical
NEN ISO 11287 : 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 14502-2:2005	Determination of substances characteristic of green and black tea Part 2: Content of catechins in green tea Method using high-performance liquid chromatography
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