Preview

Black 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

12-04-2011

Publisher

International Organization for Standardization

Preview

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	ISO 3720:1986/Cor 1:1992 ISO 3720:1986/Cor 2:2004 ISO 3720:1986

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