ISO 3103
The final taste of tea is influenced by many factors
ISO 3103 - a standard published by the International Organization for Standardization (ISO). Describes the standardized method of brewing tea for organoleptic studies. Issued in 1980 as BS 6008: 1980 by the ISO Technical Committee No. 34 (Food Products), Sub-Committee 8 (Tea). This standard briefly says: The method involves the extraction of soluble substances from dried tea leaves in a porcelain or ceramic jar by pouring freshly boiled water and then infusing the infusions into a white porcelain or ceramic bowl and organoleptic examination of the brewed leaf and solution, with or without milk.
This standard is not intended to define only the correct method of brewing tea but rather defines how to brew tea used in taste tests. An example of such a test is a taste test intended to select a specific tea set and, depending on the taste of the brewed beverage, assign it to a particular commercial species. The taste of tea may vary slightly depending on the location of the crop, the year and date of harvest, and other such factors.
The standard requires that the tea leaves be boiled with water and wait 6 minutes (necessary for its precise cooking) before tasting. The exact dimensions of the vessels and the quantity of beverage ingredients used are also determined. Other similar standards
In 2003, the Royal Society of Chemistry in the United Kingdom published a new edition of the standardization clause, "How to make a perfect cup of tea."
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