1、 KSKSKSKSKSKSKSK KSKSKS KSKSK KSKS KSK KS KS H ISO 3720 KS H ISO 3720:2012 2012 12 29 http:/www.kats.go.krKS H ISO 3720:2012 : ( ) ( ) () () () ( ) : (http:/www.standard.go.kr) ： ：2002 7 31 ：2012 12 29 2012-0834 ： ： ( 02-509-7270) (http:/www.kats.go.kr). 10 5 , . KS H ISO 3720:2012 i 2011 4 ISO 3720
2、 Black tea Definition and basic requirements , . KS H ISO 3720:2012 Black tea Definition and basic requirements 1 . . . 2 . . ( ) . KS H ISO 1572, KS H ISO 1573, 103 C KS H ISO 1575, KS H ISO 1576, KS H ISO 1577, KS H ISO 1578, KS H ISO 1839, KS H ISO 9768, KS H ISO 15598, ISO 3103, Tea Preparation
3、 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 14502 1, Determination of substances characteristic of green and black tea Part 1： Content of total polyphenols in tea Colorimetric method u
4、sing Folin-Ciocalteu reagent 3 . 3.1 Camellia sinensis(Linnaeus) O. Kuntze KS H ISO 3720:2012 2 4 4.1 , . ISO 3103 . ISO 6078 . 4.2 4.2.1 1 , KS H ISO 1573 (1032) C . 4.2.2 . 103 , . , KS H ISO 1573 . 1 , %(m/m) 32 KS H ISO 9768 , %(m/m) 8 4 KS H ISO 1575 , %(m/m) 45 KS H ISO 1576 (KOH), %(m/m) 1.0a
5、 3.0aKS H ISO 1578 , %(m/m) 1.0 KS H ISO 1577 , %(m/m) 16.5 ISO 5498 KS H ISO 15598b , %(m/m) 9 ISO 14502 1 a 100 g KOH , . 17.8 53.6 b KS H ISO 15598 ISO 5498 . 16.5 % . 5 KS H ISO 1839 KS H ISO 3720:2012 3 6 6.1 1 . 6.2 1 KS H ISO 1572 . 7 7.1 . 7.2 . KS H ISO 3720:2012 4 KS H ISO 3720： 2012 , . 1
6、 . 1 ( ) 2002. 7.31 2002-0772 a) ： b) 2002.7.31 c) ISO 3720 2 . 2007.9.4 2007 0582 ISO 3720 2 3 . 2012.12.29 2012 0834 ISO 3720 3 4 . 2008.8.25 a) b) c) 1 , , , 153787 1 92 3(16) (02)26240114 (02)262401489 http:/ Korean Agency for Technology and Standards http:/www.kats.go.kr KS H ISO 3720:2012KSKSKS SKSKS KSKS SKS KS SKS KSKS SKSKS KSKSKS Black tea Definition and basic requirements ICS 67.140.10
