67.140.10 - Tea

This document specifies a method for the preparation of a liquor of tea for use in sensory tests, by means of infusing the leaf.

ISO 19563:2016 specifies a high-performance liquid chromatographic (HPLC) method for the determination of theanine content in tea (Camellia sinensis). It is applicable to both tea and instant tea samples. Separation of L- and D-theanine is not possible using this method; however, the L-enantiomer is the major form in tea.

ISO/TR 12591:2013 contains information regarding the manufacture and chemical analysis of the tea referred to as white tea in international trade. It provides an internationally agreed definition of white tea based on the plant source and production methods used.

ISO 11287:2011 specifies the parts of a named plant that are suitable for making green tea for consumption as a beverage and the chemical requirements for green tea that are used to indicate that tea from that source has been produced in accordance with good production practice. ISO 11287:2011 also specifies the packing and marking requirements for green tea in containers. ISO 11287:2011 is not applicable to green tea subject to further processing such as decaffeination and further roasting.

ISO 3720:2011 specifies the parts of a named plant that are suitable for making black tea for consumption as a beverage and the chemical requirements for black tea that are used to indicate that tea from that source has been produced in accordance with good production practice. ISO 3720:2011 also specifies the packing and marking requirements for black tea in containers. ISO 3720:2011 is not applicable to scented or decaffeinated black tea.

ISO 14502-2:2005 specifies a high-performance liquid chromatographic (HPLC) method for the determination of the total catechin content of tea from the summation of the individual catechins. It is applicable to both leaf and instant green tea, and with precision limitations to black tea. Gallic acid and caffeine can also be determined by this method, as can theogallin and theaflavins.

ISO 14502-1:2005 specifies a method for the determination of the total polyphenol content of leaf teas and instant teas by a colorimetric assay using Folin-Ciocalteu phenol reagent. It is applicable to both green and black tea products.

ISO 11286:2004 specifies a method for the classification of grades of tea according to an analysis of their particle size. It is not applicable to large, leafy grades of tea. This method may not be suitable for blends of tea.

This International Standard specifies a method for the determination by high-performance liquid chromatography (HPLC) of the caffeine content of teas and instant teas. It is applicable to green tea, black tea and decaffeinated tea products.

This International Standard specifies a method for the determination of crude fibre content in tea.

This part of ISO 9884 specifies requirements and tests to determine the suitability of sacks for the palletized and containerized transport of tea on standard pallets of standard unit load size in standard containers (see ISO 9884-1).

Specifies the materials, construction and dimensions of a reference sack suitable for the palletized and containerized transport of tea.

The principle of the method specified is extraction of soluble matter from a test portion by boiling water under reflux, filtration, washing, drying and weighing of the hot-water-insoluble residue, calculation of the water extract.