Status : Published (Under review)

This standard was last reviewed and confirmed in 2020. Therefore this version remains current.
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Abstract

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.

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General information

  • Status
     : Published
    Publication date
     : 1982-09
    Stage
    : International Standard confirmed [90.93]
  • Edition
     : 1
    Number of pages
     : 22
  • Technical Committee :
    ISO/TC 34/SC 8
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Life cycle

Sustainable Development Goals

This standard contributes to the following Sustainable Development Goals

10
Reduced Inequalities
12
Responsible Consumption and Production

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