Abstract Preview

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.


General information

  • Status :  Published
    Publication date : 1982-09
  • Edition : 1
    Number of pages : 22
  • :
    ISO/TC 34/SC 8
    Tea
  • 01.040.67
    Food technology (Vocabularies)
    67.140.10
    Tea

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