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ISO 3103:2019(EN) Tea — Preparation of liquor for use in sensory testsTechnical Committee ISO/TC 34 Food products, Subcommittee SC 8, Tea, created ISO 3103:2019. The first version (ISO 3103:1980), which has been technically amended, is cancelled and replaced by ISO 3103:2019. The following are the key modifications from the previous edition.
— Changes have been made to reflect the expanding commercial trade in several varieties of tea manufactured from Camellia sinensis. With the help of the existing International Standards for Tea (black and green), teas may now be evaluated using the same technology and a common framework.
The method for making a tea liquor utilizing infusion of the leaf is described in ISO 3103:2019 for use in sensory testing.
The following terms and definitions apply:
Solution prepared by extraction of soluble substances from dried tea leaf, under the conditions described
3. Infused leaf
Tea leaf from which liquor has been prepared
Tea derived solely and exclusively, and produced by acceptable processes, notably withering, leaf maceration, aeration and drying, from the tender shoots of varieties of the species Camellia sinensis. O. Kuntze, known to be suitable for making tea for consumption as a beverage
5. Green tea
Tea derived solely and exclusively, and produced by acceptable processes, notably enzyme inactivation and commonly rolling or comminution, followed by drying, from the tender leaves, buds, and shoots of varieties of the species Camellia sinensis (L.) O. Kuntze, known to be suitable for making tea for consumption as a beverage
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