ISO-3103 Tea -- Preparation of liquor for use in sensory tests

ISO-3103 - 1ST EDITION - CURRENT


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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 liquor with or without milk or both.

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To find similar documents by classification:

67.140.10 (Tea Including herb teas)

67.240 (Sensory analysis)

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Document Number

ISO 3103:1980

Revision Level

1ST EDITION

Status

Current

Publication Date

April 15, 1980

Committee Number

ISO TC 34/SC 8