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1、BRITISH STANDARD BS 6048:1987 ISO 3720:1986 Incorporating Amendment No. 1 and Technical Corrigendum No. 2 Specification for Black tea ISO title: Black tea Definition and basic requirements UDC 663.951 ? Licensed Copy: sheffieldun sheffieldun, na, Wed Dec 06 14:02:47 GMT+00:00 2006, Uncontrolled Copy
2、, (c) BSI BS 6048:1987 This British Standard, having been prepared under the direction of the Food and Agriculture Standards Committee, was published under the authority of the Board of BSI and comes into effect on 27 February 1987 BSI 28 April-2004 First published December 1980 First revision Febru
3、ary 1987 The following BSI references relate to the work on this British Standard: Committee reference FAC/8 Draft for comment 85/54245 DC ISBN 0 580 15810 1 Committees responsible for this British Standard The preparation of this British Standard was entrusted by the Food and Agriculture Standards
4、Committee (FAC/-) to Technical Committee FAC/8, upon which the following bodies were represented: British Tea Producers Association Department of Trade and Industry (Laboratory of the Government Chemist) Ministry of Agriculture, Fisheries and Food Overseas Development Administration Tropical Develop
5、ment and Research Institute Paper Sack Development Association Ltd. United Kingdom Tea Association Amendments issued since publication Amd. No.Date of issueComments 7197 15 July 1992 15102 Technical Corrigendum No. 2 28 April 2004Correction to subclause 3.1 Licensed Copy: sheffieldun sheffieldun, na
6、, Wed Dec 06 14:02:47 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS 6048:1987 BSI 28 April 2004 i Contents Committees responsibleInside front cover National forewordii Introduction1 1Scope and field of application1 2References1 3Definition2 4Basic requirements2 5Sampling3 6Methods of test3 7Packing
7、and marking3 Table 1 Chemical requirements for black tea2 Licensed Copy: sheffieldun sheffieldun, na, Wed Dec 06 14:02:47 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS 6048:1987 ii BSI 28 April 2004 National foreword This British Standard has been prepared under the direction of the Food and Agricul
8、ture Standards Committee, including Technical Corrigendum March 2004. It supersedes the 1981 edition of BS 6048, which is withdrawn, and implements an agreement, to which the UK was a party, reached in Subcommittee 8, Tea, of Technical Committee TC 34, Agricultural foods products, of the Internation
9、al Organization for Standardization (ISO). The UK also provides the secretariat for the Subcommittee. This British Standard is identical with ISO 3720:1986 “Black tea Definition and basic requirements”. NOTEThis amendment implements Technical Corrigendum 1 to ISO 3720:1986. The principal differences
10、 between this British Standard and the 1981 edition are the technical revision of 4.1, which now contains a requirement for freedom from taint, and the replacement of the annex giving a method for the determination of crude fibre in tea by a reference to ISO 5498 (identical with BS 6215-1). Terminol
11、ogy and conventions. The text of the International Standard has been approved as suitable for publication as a British Standard without deviation. Some terminology and certain conventions are not identical with those used in British Standards; attention is drawn especially to the following. The comm
12、a has been used as a decimal marker. In British Standards it is current practice to use a full point on the baseline as the decimal marker. Wherever the words “International Standard” appear, referring to this standard, they should be read as “British Standard”. Cross-references The British Standard
13、s which implement international publications referred to in this document may be found in the BSI Catalogue under the section entitled “International Standards Correspondence Index”, or by using the “Search” facility of the BSI Electronic Catalogue or of British Standards Online. This publication do
14、es not purport to include all the necessary provisions of a contract. Users are responsible for its correct application. Compliance with a British Standard does not of itself confer immunity from legal obligations. Summary of pages This document comprises a front cover, an inside front cover, pages
15、i to ii, pages 1 to 3 and a back cover. The BSI copyright notice displayed in this document indicates when the document was last issued. Licensed Copy: sheffieldun sheffieldun, na, Wed Dec 06 14:02:47 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS 6048:1987 BSI 28 April 2004 1 Introduction Tea is gro
16、wn and manufactured in numerous countries of the world and is blended and/or drunk in many more. Black tea may be produced from tea from one garden or region or may be a blend of teas from two or more origins. The desired characteristics of a black tea and the resulting liquor depend on many factors
17、 including the type of water to be used for brewing, whether the liquor is to be drunk with or without milk or lemon, and on individual tastes. The objects of this International Standard are to specify the plant source from which black tea is to be manufactured and to set requirements for certain ch
18、emical characteristics which, if met, are an indication that the tea has been subjected to recognized good production practice. It is a matter for the parties concerned whether to apply the requirements of this International Standard to a consignment or lot of black tea. The quality of teas is usual
19、ly assessed by tea tasters, who base their judgements on their previous experience of tea from the producing area and their knowledge of national or regional conditions and preferences in the consuming country. Account may be taken of characteristics such as the appearance of the tea before preparat
20、ion of a liquor, the appearance of the infused leaf and the appearance, odour and taste of the liquor. An expert tea taster can assess whether a tea would be unlikely to comply with the chemical requirements. Thus, in practice, time and expense can be saved by submitting teas for chemical analysis o
21、nly if the tea is considered “suspect” by a tea taster. 1 Scope and field of application This International Standard 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 te
22、a from that source has been produced in accordance with good production practice. It also specifies the packing and marking requirements for black tea in containers. It is not applicable to decaffeinated black tea. 2 References ISO 1572, Tea Preparation of ground sample of known dry matter content.
23、ISO 1573, Tea Determination of loss in mass at 103C. ISO 1575, Tea Determination of total ash. ISO 1576, Tea Determination of water-soluble ash and water-insoluble ash. ISO 1577, Tea Determination of acid-insoluble ash. ISO 1578, Tea Determination of alkalinity of water-soluble ash. ISO 1839, Tea Sa
24、mpling. ISO 3103, Tea Preparation of liquor for use in sensory tests. ISO 5498, Agricultural food products Determination of crude fibre content General method. ISO 6078, Black tea Vocabulary. ISO 9768:1990, Tea Determination of water extract. Licensed Copy: sheffieldun sheffieldun, na, Wed Dec 06 14
25、:02:47 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS 6048:1987 2 BSI 28 April 2004 3 Definition 3.1 black tea tea derived solely and exclusively, and produced by acceptable processes, notably withering, leaf maceration, aeration and drying, from the tender shoots of varieties of the species Camellia
26、 sinensis (L.) Kuntze, known to be suitable for making tea for consumption as a beverage Definition reproduced from ISO 6078. 4 Basic requirements 4.1 General requirements The tea shall have no taint and shall be reasonably free from extraneous matter. Liquor for assessment of taint shall be prepare
27、d by the method described in ISO 3103. The assessment shall be described in the test report using terms defined in ISO 6078. 4.2 Chemical requirements 4.2.1 The tea shall comply with the requirements specified in the Table 1, in which all the figures given are expressed on the basis of the material
28、oven-dried at 103 2 C by the method described in ISO 1572. 4.2.2 No limit is specified for the “moisture” content of the tea as received. If desired, the actual loss in mass at 103 C of the sample as received may be determined and the result recorded in the test report. In such cases, the determinat
29、ion shall be carried out by the method described in ISO 1573. Table 1 Chemical requirements for black tea CharacteristicRequirementMethod of test Water extract, % (m/m), minimum32ISO 9768 Total ash, % (m/m), maximum8ISO 1575 minimum4 Water-soluble ash, % (m/m), of total ash, minimum45ISO 1576 Alkali
30、nity of water-soluble ash (as KOH), % (m/m), minimum1,0aISO 1578 maximum3,0a Acid-insoluble ash, % (m/m), maximum1,0ISO 1577 Crude fibre, % (m/m), maximum16,5ISO 5498 a When the alkalinity of water-soluble ash is expressed in terms of millimoles of KOH per 100 g of ground sample, the limits shall be
31、 minimum 17,8 maximum 53,6 Licensed Copy: sheffieldun sheffieldun, na, Wed Dec 06 14:02:47 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS 6048:1987 BSI 28 April 2004 3 5 Sampling See ISO 1839. 6 Methods of test 6.1 The samples of tea shall be tested for conformity with the chemical requirements of th
32、is International Standard by the methods of test stated in the Table 1. 6.2 The determinations specified in the Table 1 shall be carried out on a ground sample, prepared in accordance with ISO 1572. 7 Packing and marking 7.1 Packing The tea shall be packed in closed, clean and dry containers, made o
33、f material which does not affect the tea. 7.2 Marking The packages of tea shall be marked in accordance with any relevant legal requirements and agreements between the interested parties. Licensed Copy: sheffieldun sheffieldun, na, Wed Dec 06 14:02:47 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS 60
34、48:1987 ISO 3720:1986 BSI 389 Chiswick High Road London W4 4AL BSI British Standards Institution BSI is the independent national body responsible for preparing British Standards. It presents the UK view on standards in Europe and at the international level. It is incorporated by Royal Charter. Revis
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