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.
Status: PublishedPublication date: 1982-09
Edition: 1Number of pages: 22
Technical Committee: ISO/TC 34/SC 8 Tea
Buy this standard
|std 1 124||Paper|
|std 2 124|