Tea — Preparation of liquor for use in sensory tests

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

Thé — Préparation d'une infusion en vue d'examens organoleptiques

General Information

Publication Date
Technical Committee
Drafting Committee
Current Stage
6060 - International Standard published
Start Date
Due Date
Completion Date
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ISO 3103:2019 - Tea -- Preparation of liquor for use in sensory tests
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Standards Content (Sample)

Second edition
Tea — Preparation of liquor for use in
sensory tests
Thé — Préparation d'une infusion en vue d'examens organoleptiques
Reference number
ISO 3103:2019(E)
ISO 2019

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ISO 3103:2019(E)

© ISO 2019
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ii © ISO 2019 – All rights reserved

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ISO 3103:2019(E)

Contents Page
Foreword .iv
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Principle . 2
5 Apparatus . 2
6 Sampling . 2
7 Procedure. 2
7.1 Test portion . 2
7.2 Preparation of liquor . 2
7.2.1 Preparation without milk . 2
7.2.2 Preparation with milk (black tea only). 3
8 Test report . 3
Annex A (informative) Examples of pots and bowls for the preparation of tea liquor .4
Bibliography . 8
© ISO 2019 – All rights reserved iii

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ISO 3103:2019(E)

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This document was prepared by Technical Committee ISO/TC 34 Food products, Subcommittee SC 8, Tea.
This second edition cancels and replaces the first edition (ISO 3103:1980), which has been technically
revised. The main changes compared with the previous edition are as follows.
— Revisions have been made to reflect the increasing commercial trade in different types of Camellia
sinensis-based tea. This document allows for teas where there are current International Standards
(black and green) to be assessed in a common framework with the same hardware.
Any feedback or questions on this document should be directed to the user’s national standards body. A
complete listing of these bodies can be found at www .iso .org/ members .html.
iv © ISO 2019 – All rights reserved

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Tea — Preparation of liquor for use in sensory tests
1 Scope
This document specifies a method for the preparation of a liquor of tea for use in sensory tests, by
means of infusing the leaf.
2 Normative references
The following documents are referred to in the text in such a way that some or all of their content
constitutes requirements of this document. For dated references, only the edition cited applies. For
undated references, the latest edition of the referenced document (including any amendments) applies.
ISO 1839, Tea — Sampling
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
ISO and IEC maintain terminological databases for use in standardization at the following addresses:
— ISO Online browsing platform: available at https:// www .iso .org/ obp
— IEC Electropedia: available at http:// www .electropedia .org/
solution prepared by extraction of soluble substances from dried tea leaf, under the conditions
infused leaf
tea leaf from which liquor (3.1) has been prepared
black tea
tea derived solely

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