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BS 6325:1982

Current
Current

The latest, up-to-date edition.

Glossary of terms relating to black tea
Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

31-12-1982

Publisher

British Standards Institution

National foreword
Cooperating organizations
Glossary
Introduction
Scope and field of application
Terms and definitions
1. Dry leaf
11. Appearance
12. Colour
13. Odour
2. Liquor
21. Taste characteristics
22. Appearance
3. Appearance of infused leaf
4. Methods of manufacture
5. General
Annex
Indexes
English
French

Defines over 200 English terms (and equivalents in French) applicable to dry leaf, liquor, infused leaf and methods of manufacture. An Annex lists common grades and abbreviations. There are alphabetical indexes in English and French.

This International Standard provides a list of terms and definitions, applicable to the techniques of processing and assessing black tea for commerce.

Information about grades of black tea is included in an annex.

Committee
AW/8
DevelopmentNote
Also numbered as ISO 6078 Supersedes 81/51692 DC (09/2005) Reviewed and confirmed by BSI, February 2006. (01/2006)
DocumentType
Standard
Pages
28
PublisherName
British Standards Institution
Status
Current

BS 5098:1975 Glossary of terms relating to sensory analysis of food

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Hardcopy - English
PDF - English
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