1、BRITISH STANDARD BS6008:1980 ISO3103:1980 Method for Preparation of a liquor of tea for use in sensory tests ISO title: Tea Preparation of liquor for use in sensory tests UDC 663.953.1:620.192.65/.67BS6008:1980 This British Standard, having been prepared under the directionof the Food and Agricultur
2、e Standards Committee,was published underthe authority of the Executive Board and comes intoeffect on 31 October 1980 BSI04-1999 The following BSI references relate to the work on this standard: Committee reference FAC/8 Draft for comment 77/54163 DC ISBN 0 580 11665 4 Cooperating organizations The
3、Food and Agriculture Standards Committee, under whose direction this British Standard was prepared, consists of representatives from the following: Agricultural Cooperation and Marketing Services Agricultural Research Council, Meat Research Institute British Food Manufacturing Industries Research As
4、sociation British Industrial Biological Research Association Ltd. Campden Food Preservation Research Association Consumer Standards Advisory Committee of BSI Department of Agriculture and Fisheries for Scotland Department of Agriculture (Government of Northern Ireland) Department of Industry (Labora
5、tory of the Government Chemist)* Flour Milling and Baking Research Association Food and Drink Industries Council Food Manufacturers Federation Incorporated Institute of Brewing Local Authorities Coordinating Body of Trading Standards Ministry of Agriculture, Fisheries and Food* National Farmers Unio
6、n National Farmers Union of Scotland Tobacco Advisory Council The organizations marked with an asterisk in the above list, together with the following, were directly represented on the Technical Committee entrusted with the preparation of this British Standard: British Tea Producers Association Over
7、sea Development Administration Tropical Products Institute Tea Trade Committee Amendments issued since publication Amd. No. Date of issue CommentsBS6008:1980 BSI 04-1999 i Contents Page Cooperating organizations Inside front cover National foreword ii 1 Scope and field of application 1 2 Definitions
8、 1 3 Reference 1 4 Principle 1 5 Apparatus 1 6 Sampling 1 7 Procedure 1 8 Test report 2 Annex Examples of pots and bowl for preparation of tea liquor 3 Figure Pots and bowls for preparation of tea liquor 4 Publication referred to Inside back coverBS6008:1980 ii BSI 04-1999 National foreword This Bri
9、tish Standard has been prepared under the direction of the Food and Agriculture Standards Committee. It is identical with ISO3103-1980 “Tea Preparation of liquor for use in sensory tests”, prepared by sub-committee 8, Tea, of Technical Committee34, Agricultural food products, of the international Or
10、ganization for Standardization (ISO). The UK provides the secretariat for the sub-committee. Terminology and conventions. The text of the international standard has been approved as suitable for publication, without deviation, as a British Standard. Some terminology and certain conventions are not i
11、dentical with those used in British Standards; attention is especially drawn to the following. Wherever the words “International Standard” appear, referring to this standard, they should be read as “British Standard”. The comma has been used as a decimal marker. In British Standards it is current pr
12、actice to use a full point on the baseline as the decimal marker. A British Standard does not purport to include all the necessary provisions of a contract. Users of British Standards are responsible for their correct application. Compliance with a British Standard does not of itself confer immunity
13、 from legal obligations. Cross-reference International standard Corresponding British Standard ISO1839:1980 BS5987:1980 Methods for sampling tea (Identical) Summary of pages This document comprises a front cover, an inside front cover, pagesi andii, pages1 to4, an inside back cover and a back cover.
14、 This standard has been updated (see copyright date) and may have had amendments incorporated. This will be indicated in the amendment table on theinside front cover.BS6008:1980 BSI 04-1999 1 1 Scope and field of application This International Standard specifies a method for the preparation of a liq
15、uor of tea for use in sensory tests, by means of infusing the leaf. 2 Definitions For the purpose of this International Standard, the following definitions apply. 2.1 liquor the solution prepared by extraction of soluble substances from dried tea leaf, under the conditions described 2.2 infused leaf
16、 tea leaf from which liquor has been prepared NOTEIn the tea trade in the United Kingdom, the term “infusion” is used with the meaning of2.2, but, to avoid confusion with the more general usage of this word, the expression “infused leaf” has been used. 3 Reference ISO1839, Tea Sampling. 4 Principle
17、Extraction of soluble substances in dried tea leaf, contained in a porcelain or earthenware pot, by means of freshly boiling water, pouring of the liquor into a white porcelain or earthenware bowl, examination of the organoleptic properties of the infused leaf, and of the liquor with or without milk
18、 or both. 5 Apparatus 5.1 Pot, of white porcelain or glazed earthenware, with its edge partly serrated (see Figure) and provided with a lid, the skirt of which fits loosely inside the pot. 5.2 Bowl, of white porcelain or glazed earthenware. NOTEVarious sizes of pot and bowl can be used, but it is re
19、commended that one of the two sizes shown in the annex, and depicted in the figure, be adopted. 6 Sampling See ISO1839. 7 Procedure 7.1 Test portion Weigh, to an accuracy of 2%, a mass of tea corresponding to2g of tea per100ml of liquor (i.e.5,6 0,1g of tea for the large pot or2,8 0,05g for the smal
20、l pot described in the Annex) and transfer it to the pot(5.1). 7.2 Preparation of liquor 7.2.1 Preparation without milk Fill the pot containing the tea with freshly boiling water 1)to within4 to6mm of the brim (i.e.corresponding approximately to285ml in the case of the large pot and140ml in the case
21、 of the small pot described in the Annex) and put on the lid. Allow the tea to brew for6min, and then, holding the lid in place so that the infused leaf is held back, pour the liquid through the serrations into the bowl(5.2) corresponding to the pot selected. Remove and invert the lid, transfer the
22、infused leaf to it and place the inverted lid on the empty pot to allow the infused leaf to be inspected. In the case of fine, powdery dust grades, special care should be taken and a sieve may be required. 7.2.2 Preparation with milk Pour milk free from any off-flavour (for example raw milk or unboi
23、led pasteurized milk) into the bowl(5.2), using approximately5ml for the large bowl and2,5ml for the small bowl described in the Annex. Prepare the liquor as described in7.2.1 but pour it into the bowl after the milk, in order to avoid scalding the milk, unless this procedure is contrary to the norm
24、al practice in the organization concerned. If the milk is added afterwards, experience has shown that the best results are obtained when the temperature of the liquor is in the range65 to80 C when the milk is added. While addition of milk is not essential, it sometimes helps to accentuate difference
25、s in flavour and colour. NOTEWhen comparative tests are made using liquors prepared in accordance with7.2.1 or7.2.2, it is essential that the following be kept identical: a) the mass of the tea; b) the volume and type of water; c) the size and dimensions of the pots and bowls; d) the brewing time; e
26、) the volume and type of milk (if used). 1) The flavour and appearance of the liquor are affected by the hardness of the water used. The water used for the test should therefore be similar to the drinking water in the area where the tea is to be consumed. In exceptional cases, for example when compa
27、rative tests are required to be made in different areas and it is not possible to procure similar waters or suitable ordinary water for this purpose, distilled water or deionized water may be used. It should be recognized, however, that the results will not then necessarily bear a true relation to t
28、he flavour of the liquor produced with ordinary drinking water, since the mineral salts in the latter may modify the flavour and appearance of the tea.BS6008:1980 2 BSI 04-1999 8 Test report The test report shall indicate the method used, including the following datails: the mass of tea used; the vo
29、lume of water used; the duration of brewing, if other than6min; the source of the water (if relevant); whether or not the test has been carried out with milk and, if so, the volume and type of milk and whether it was added to the bowl before or after the liquor. The test report shall also give all d
30、etails required for the complete identification of the sample.BS6008:1980 BSI 04-1999 3 Annex Examples of pots and bowls for preparation of tea liquor In the figure are shown two sizes of pots and the corresponding bowls which are in widespread use. Particulars not shown in the drawing are given bel
31、ow. A.1 Pot A.1.1 The maximum capacities, when the pots are filled to the partly serrated edge, are310 8ml for the large pot and150 4ml for the small pot. The inside of the pot may be marked with a groove, or a coloured line, to indicate the volume of water which should be added. A.1.2 The lid shoul
32、d be loose-fitting and provided with a small hole to allow air to enter when the liquor is being poured out of the pot. A.2 Bowl The maximum capacities are380ml for the large bowl and200ml for the small bowl. NOTEThe diameter of the bowl is such that the pot and lid can rest inside to drain off the
33、liquor, and the angle of the inside surface of the bowl is such as to allow the taster an uninterrupted view of the liquor without shadow. A.3 Tolerances A.3.1 The tolerances shown in the figure apply to the pots and bowls in use, and it is recommended that tighter specification should be applied in
34、 manufacture. A.3.2 The recommended masses are given below. These are considered necessary to obtain a reproducible temperature profile during the preparation of the liquor, and to eliminate variations in the temperature of consecutive samples during tasting. Pot without lid: large, 200 10g; small,
35、118 10g; Bowl: large, 200 20g; small, 105 20g.BS6008:1980 4 BSI 04-1999 Figure Pots and bowls for preparation of tea liquorBS6008:1980 BSI 04-1999 Publication referred to See national foreword.BS6008:1980 ISO3103:1980 BSI 389 Chiswick High Road London W4 4AL BSIBritishStandardsInstitution BSI is the
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