Resumen
Provides a list of terms and definitions in English and French, applicable to the techniques of processing and assessing black tea for commerce. The terms are classified into: 1. dry leaf (appearance, colour, odour); 2. liquor (taste characteristics, appearance); 3. appearance of infused leaf; 4. method of manufacture; 5. general. Information about grades is included in an annex. Alphabetical indices are provided for both English and French terms.
Informaciones generales
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Estado: PublicadoFecha de publicación: 1982-09Etapa: Norma Internacional confirmada [90.93]
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Edición: 1Número de páginas: 22
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Comité Técnico :ISO/TC 34/SC 8
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