ISO 11287:2011 緑茶—定義と基本的な要件 | ページ 2

Foreword

ISO (the International 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 established 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 standardization.

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 voting. 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 patent rights.

ISO 11287 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 8, Tea.

Introduction

Tea is grown and manufactured in numerous countries of the world and is blended or drunk in many more. Green tea 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 individual 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 matter 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 knowledge 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, 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.

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 accordance 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 following 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.

3 Terms and definitions

For the purposes of this document, the following terms and definitions apply.

Bibliography