BSI PD ISO/TR 12591:2013:2014 Edition
$102.76
White tea. Definition
| Published By | Publication Date | Number of Pages |
| BSI | 2014 | 18 |
This Technical Report 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. It explains how the application of these criteria has an effect on the physical and sensory attributes of white tea.
It does not apply to flavoured white tea, blended white tea, and decaffeinated or soluble extracts of white tea.
PDF Catalog
| PDF Pages | PDF Title |
|---|---|
| 6 | Foreword |
| 7 | Introduction |
| 9 | Section sec_1 Section sec_2 Section sec_2.1 Section sec_3 Section sec_3.1 Section sec_3.2 1 Scope 2 Terms and definitions 3 Origins of white tea 3.1 Historical origins of white tea 3.2 Descriptive names: black, green, and white teas |
| 10 | Section sec_3.3 Section sec_3.4 Section sec_3.5 Section sec_4 Section sec_4.1 3.3 Plant source and parts used 3.4 Processing stages 3.5 Sensory analysis 4 Recommendations 4.1 General recommendations |
| 11 | Section sec_4.2 4.2 Chemical recommendations |
| 12 | Annex sec_A Figure fig_A.1 Annex A (informative) Appearances of different subtypes of white tea |
| 13 | Figure fig_A.2 |
| 14 | Reference ref_1 Bibliography |
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