ISO 3103
ISO 3103 is an international standard developed by the International Organization for Standardization (ISO), specifying a standardized method for brewing tea, possibly sampled for sensory testing. The standard was first published in 1980 and has been updated in 2005. It is officially titled "Tea — Preparation of liquor for use in sensory tests".
Overview[edit | edit source]
The ISO 3103 standard aims to provide a consistent method for the preparation of tea infusions that can be used for sensory testing. The standard is used in both professional tea tasting and in the evaluation of tea quality. It is important to note that the standard does not specify the type of tea to be used, the serving size, or the brewing time, as these factors can vary depending on the specific tea and personal preference.
Method[edit | edit source]
The method specified by ISO 3103 involves the following steps:
- Weighing 2 grams of tea to the nearest 0.01 gram.
- Placing the tea in a white porcelain or glazed earthenware pot.
- Adding 100 ml of boiling water to the pot.
- Covering the pot and letting the tea steep for 6 minutes.
- Pouring the infusion through a strainer into a white porcelain or glazed earthenware bowl.
- Discarding any leaves remaining in the strainer.
Significance[edit | edit source]
The ISO 3103 standard is significant because it provides a consistent method for brewing tea that can be used in sensory testing. This allows for a fair comparison of different teas, as the brewing method can significantly affect the taste and aroma of the tea. The standard is widely used in the tea industry and is recognized by tea professionals worldwide.
See also[edit | edit source]
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