BS ISO 11287-2011 Green tea Definition and basic requirements《绿茶 定义和基本要求》.pdf

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1、raising standards worldwideNO COPYING WITHOUT BSI PERMISSION EXCEPT AS PERMITTED BY COPYRIGHT LAWBSI Standards PublicationBS ISO 11287:2011Green tea Definition andbasic requirementsBS ISO 11287:2011 BRITISH STANDARDNational forewordThis British Standard is the UK implementation of ISO 11287:2011.The

2、 UK participation in its preparation was entrusted to TechnicalCommittee AW/8, Tea.A list of organizations represented on this committee can beobtained on request to its secretary.This publication does not purport to include all the necessaryprovisions of a contract. Users are responsible for its co

3、rrectapplication. BSI 2011ISBN 978 0 580 66543 1ICS 67.140.10Compliance with a British Standard cannot confer immunity fromlegal obligations.This British Standard was published under the authority of theStandards Policy and Strategy Committee on 31 May 2011.Amendments issued since publicationDate Te

4、xt affectedBS ISO 11287:2011Reference numberISO 11287:2011(E)ISO 2011INTERNATIONAL STANDARD ISO11287First edition2011-05-01Green tea Definition and basic requirements Th vert Dfinition et caractristiques de base BS ISO 11287:2011ISO 11287:2011(E) COPYRIGHT PROTECTED DOCUMENT ISO 2011 All rights rese

5、rved. Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and microfilm, without permission in writing from either ISO at the address below or ISOs member body in the country of the reques

6、ter. ISO copyright office Case postale 56 CH-1211 Geneva 20 Tel. + 41 22 749 01 11 Fax + 41 22 749 09 47 E-mail copyrightiso.org Web www.iso.org Published in Switzerland ii ISO 2011 All rights reservedBS ISO 11287:2011ISO 11287:2011(E) ISO 2011 All rights reserved iiiForeword ISO (the International

7、Organization for Standardization) is a worldwide federation of national standards bodies (ISO member bodies). The work of preparing International Standards is normally carried out through ISO technical committees. Each member body interested in a subject for which a technical committee has been esta

8、blished has the right to be represented on that committee. International organizations, governmental and non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardiza

9、tion. International Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2. The main task of technical committees is to prepare International Standards. Draft International Standards adopted by the technical committees are circulated to the member bodies for votin

10、g. Publication as an International Standard requires approval by at least 75 % of the member bodies casting a vote. Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. ISO shall not be held responsible for identifying any or all such

11、patent rights. ISO 11287 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 8, Tea. BS ISO 11287:2011ISO 11287:2011(E) iv ISO 2011 All rights reservedIntroduction Tea is grown and manufactured in numerous countries of the world and is blended or drunk in many more. Green t

12、ea may be produced from tea from more than one garden or region or may be a blend of teas from two or more origins. The desired characteristics of a green tea and the resulting liquor depend upon many factors including the type of water to be used for brewing, the preparation method and on individua

13、l tastes. The objects of this International Standard are to specify the plant source from which the green tea is to be manufactured and to set requirements for certain chemical characteristics which, if met, are an indication that the tea had been subjected to good production practice. It is a matte

14、r for the parties concerned whether to apply the requirements of this International Standard to a consignment or lot of green tea. The quality of green tea is usually assessed organoleptically by skilled tea tasters, who base their judgements on their previous experience of green tea, their knowledg

15、e of the conditions in the producing areas, and the preferences of the consuming country. Account may be taken of characteristics such as the appearance of the tea before preparation of a liquor (such as shape, colour, cleanliness, and evenness), the appearance of the infused leaf and the appearance

16、, odour, and taste of the liquor. In practice, teas are submitted for chemical analysis only if a tea taster suspects that the product has been adulterated, or if it exhibits abnormal characteristics. BS ISO 11287:2011INTERNATIONAL STANDARD ISO 11287:2011(E) ISO 2011 All rights reserved 1Green tea D

17、efinition and basic requirements 1 Scope This International Standard specifies the parts of a named plant that are suitable for making green tea for consumption as a beverage and the chemical requirements for green tea that are used to indicate that tea from that source has been produced in accordan

18、ce with good production practice. This International Standard also specifies the packing and marking requirements for green tea in containers. This International Standard is not applicable to green tea subject to further processing such as decaffeination or further roasting. 2 References The followi

19、ng referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies. ISO 1572, Tea Preparation of ground sample of known dry matt

20、er content ISO 1573, Tea Determination of loss in mass at 103 C 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,

21、 Tea Sampling ISO 5498, Agricultural food products Determination of crude fibre content General method ISO 9768, Tea Determination of water extract ISO 14502-1, Determination of substances characteristic of green and black tea Part 1: Content of total polyphenols in tea Colorimetric method using Fol

22、in-Ciocalteu reagent ISO 14502-2, Determination of substances characteristic of green and black tea Part 2: Content of catechins in green tea Method using high-performance liquid chromatography ISO 15598, Tea Determination of crude fibre content BS ISO 11287:2011ISO 11287:2011(E) 2 ISO 2011 All righ

23、ts reserved3 Terms and definitions For the purposes of this document, the following terms and definitions apply. 3.1 green tea tea derived solely and exclusively, and produced by acceptable processes, notably enzyme inactivation and commonly rolling or comminution, followed by drying, from the tende

24、r leaves, buds, and shoots of varieties of the species Camellia sinensis (L.) O. Kuntze, known to be suitable for making tea for consumption as a beverage 4 Requirements 4.1 General requirements 4.1.1 The tea shall be clean and reasonably free from extraneous matter when inspected visually. 4.1.2 Th

25、e tea shall be free from taint, and shall have the characteristics, appearance, colour and taste of green tea, when examined by sensory analysis. 4.1.3 The tea shall be free from any additives such as colouring agents and flavourings. 4.1.4 Liquor for sensory assessment can be prepared by the method

26、 specified in ISO 31031. 4.2 Chemical requirements 4.2.1 The tea shall comply with the requirements specified in Table 1 using the methods quoted, in which all the figures given are expressed on the basis of material oven dried to constant mass at (103 2) C by the method specified in ISO 1573. 4.2.2

27、 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 determination shall be carried out by the method described in ISO 1573. 5 Sa

28、mpling Samples shall be taken in accordance with ISO 1839. 6 Methods of test The requirements specified in Table 1, except for water extract, shall be determined using a ground sample prepared in accordance with ISO 1572. 7 Packing and marking 7.1 Packing The tea shall be packed in closed, clean, an

29、d dry containers made of material which does not affect the quality of the tea. BS ISO 11287:2011ISO 11287:2011(E) ISO 2011 All rights reserved 37.2 Marking The packages of tea shall be marked in accordance with any relevant legal requirements and agreements between the interested parties. Table 1 C

30、hemical requirements for green tea Characteristic Requirement Test method Water extract, % mass fraction 32 min. ISO 9768 Total ash, % mass fraction 8 max. 4 min. ISO 1575 Water-soluble ash, % mass fraction of total ash 45 min. ISO 1576 Alkalinity of water-soluble ash (as KOH), % mass fraction 1,0 m

31、in.a3,0 max.aISO 1578 Acid-insoluble ash, % mass fraction 1,0 max. ISO 1577 Crude fibre, % mass fraction 16,5 max. ISO 5498 or ISO 15598bTotal catechins, % mass fraction 7 min. ISO 14502-2 Total polyphenols, % mass fraction 11 min. ISO 14502-1 Ratio total catechins to total polyphenols, mass fractio

32、n 0,5 min. NOTE Green tea specifically cultivated in a manner that suppresses the catechin and total polyphenol content, including Tencha (Matcha) and Gyokuro, has minimum 8 % mass fraction total polyphenols and minimum 5 % mass fraction total catechins. aWhen the alkalinity of water-soluble ash is

33、expressed in terms of millimoles of KOH per 100 g of ground sample, the limits shall be:17,8 min; 53,6 max.b The specific method for the determination of crude fibre in tea is specified in ISO 15598; however, for the purpose of routine estimation, the general method specified in ISO 5498 is adequate

34、. In cases of dispute, the method of determination should always be that specified in ISO 15598. The requirement remains unchanged, regardless of the method used.BS ISO 11287:2011ISO 11287:2011(E) 4 ISO 2011 All rights reservedBibliography 1 ISO 3103, Tea Preparation of liquor for use in sensory tes

35、ts BS ISO 11287:2011BS ISO 11287:2011ISO 11287:2011(E) ICS 67.140.10 Price based on 4 pages ISO 2011 All rights reserved This page deliberately left blankBSI is the independent national body responsible for preparing British Standardsand other standards-related publications, information and services

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