This standard was last reviewed and confirmed in 2015. Therefore this version remains current.
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
Buy this standard
A standard is reviewed every 5 years
Revisions / Corrigenda
Now under review