Tee-ISO-Normen: Unterschied zwischen den Versionen
→Liste nach Nummern
| Zeile 10: | Zeile 10: | ||
* ISO 1578 (Tea -- Determination of alkalinity of water-soluble ash) | * ISO 1578 (Tea -- Determination of alkalinity of water-soluble ash) | ||
* ISO 1839 (Tea -- Sampling) | * ISO 1839 (Tea -- Sampling) | ||
* [[ISO 3103]] Zubereitung von Tee (Tea – Preparation of liquor for use in sensory tests) | * [[ISO 3103]] [[Teezubereitung|Zubereitung]] von Tee (Tea – Preparation of liquor for use in sensory tests) | ||
* ISO 3720 | * ISO 3720 [[Schwarzer Tee]] - Definition und Mindestanforderungen (Black tea – Definition and basic requirements) - Wichtiger Punkt dabei ist, dass dieser nur aus der Teepflanze Camellia Sinensis bestehen darf. | ||
* ISO 6078 (Black tea -- Vocabulary) | * ISO 6078 Schwarzer Tee - Vokabular (Black tea -- Vocabulary) | ||
* ISO 6079 Instant tea in solid form -- Specification) | * ISO 6079 [[Instant Tee]] in fester Form - Spezifikation (Instant tea in solid form -- Specification) | ||
* ISO 6770 (Instant tea -- Determination of free-flow and compacted bulk densities) | * ISO 6770 (Instant tea -- Determination of free-flow and compacted bulk densities) | ||
* ISO 7513 (Instant tea in solid form -- Determination of moisture content (loss in mass at 103 degrees C)) | * ISO 7513 (Instant tea in solid form -- Determination of moisture content (loss in mass at 103 degrees C)) | ||
| Zeile 23: | Zeile 23: | ||
* ISO 10727 (Tea and instant tea in solid form -- Determination of caffeine content -- Method using high-performance liquid chromatography) | * ISO 10727 (Tea and instant tea in solid form -- Determination of caffeine content -- Method using high-performance liquid chromatography) | ||
* ISO 11286 (Tea -- Classification of grades by particle size analysis) | * ISO 11286 (Tea -- Classification of grades by particle size analysis) | ||
* ISO 11287 (Green tea -- Definition and basic requirements) | * ISO 11287 Grüner Tee - Definition und Mindestanforderungen (Green tea -- Definition and basic requirements) | ||
* ISO/TR 12591 (White tea -- Definition) | * ISO/TR 12591 Weißer Tee - Definition (White tea -- Definition) | ||
* ISO 14502-1 (Determination of substances characteristic of green and black tea -- Part 1: Content of total polyphenols in tea -- Colorimetric method using Folin-Ciocalteu reagent) | * ISO 14502-1 (Determination of substances characteristic of green and black tea -- Part 1: Content of total polyphenols in tea -- Colorimetric method using Folin-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 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) | ||
| Zeile 31: | Zeile 31: | ||
* ISO/NP 20715 (Tea chemical classification) | * ISO/NP 20715 (Tea chemical classification) | ||
[[Kategorie: Teezubereitung]] | [[Kategorie: Teezubereitung]] | ||
* ISO/NP 20716 (Oolong tea -- General specification) | * ISO/NP 20716 Oolong Tee - Generelle Spezifikation (Oolong tea -- General specification) | ||
[[Kategorie: Tee]] | [[Kategorie: Tee]] | ||
[[Kategorie: Tee-Normen]] | [[Kategorie: Tee-Normen]] | ||