ISO 20716:2022 ウーロン茶 — 定義と基本要件 | ページ 2

Foreword

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This document 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.

The desired characteristics of a oolong tea and the resulting liquor depend upon a number of factors including the type of water to be used for brewing, the preparation method, the degree of aeration/oxidation (formerly known as ‘fermentation’), the variety of tea plant, the unique processing method using fresh tea leaves and individual tastes. Oolong tea as a kind of partial aeration/oxidized/ tea, the bruised edges of withered leaves and enzyme deactivation are compulsory process. Depending upon the degree of aeration/oxidized, oolong tea can be categorized into light aeration/oxidized , medium aeration/oxidized and high aeration/oxidized .

The objectives of this International Standard are to specify the plant source from which the oolong tea is to be manufactured ,to indicate the process of the oolong tea, and to set requirements for certain chemical characteristics which, if met, are an indication that the tea had been subjected to good manufacture practice.

It is a matter for the parties concerned whether to apply the requirements of this International Standard to a consignment or lot of oolong tea. The quality of oolong tea is usually assessed sensorially by skilled tea tasters, who base their judgments on their previous experience of oolong tea, their knowledge of the conditions in the producing areas, and the preferences of the consuming country. A number of factors are considered when evaluating the quality of oolong tea, including the appearance of dry tea leaf (such as shape, colour, cleanliness, and evenness), the appearance and the odour of the infused leaf and the appearance, odour, and taste of the tea 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 oolong tea for consumption as a beverage and the chemical requirements for oolong tea that are used to indicate that tea from that source has been produced in accordance with good production practices.

It also specifies the packing and marking requirements for oolong tea in containers.

It is not applicable to scented tea.

2 Normative references

The following documents are referred to in the text in such a way that some or all of their content constitutes requirements 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.

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