67.140 - Tea. Coffee. Cocoa
ICS 67.140 Details
Tea. Coffee. Cocoa
Tee. Kaffee. Kakao
The. Cafe. Cacao
Čaj. Kava. Kakav
General Information
e-Library Subscription
Create subscription and get permanent access to documents within 67.140 - Tea. Coffee. Cocoa
Currently subscription includes documents marked with .We are working on making all documents available within the subscription.
This document specifies a method for the classification of grades of tea polyphenol extracts according to an analysis of their chemical characteristics. This document specifies requirements for tea polyphenol extracts in solid form.
- Standard2 pagesEnglish languagesale 15% off
- Standard1 pageEnglish languagesale 15% off
- Standard1 pageFrench languagesale 15% off
This document establishes a classification for the types of tea produced from the plant Camellia sinensis (L.) O. Kuntze. It is applicable to the production, scientific research, teaching, trade and inspection of tea. It does not apply to the infusions from herbs or fruits other than Camellia sinensis (L.) O. kuntze referred to as “tea”.
- Standard8 pagesEnglish languagesale 15% off
This document 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 does not apply to scented/flavoured teas.
- Standard7 pagesEnglish languagesale 15% off
This document specifies a method for carrying out particle-size distribution analysis of roasted ground coffee by horizontal sieving motion method using circular brushes to minimize the effects of obstruction, agglomeration and adhesion. It specifies general principles to follow concerning apparatus, procedure and presentation of results. This document is applicable to particle sizes ranging from approximately 150 μm to 2 mm.
- Standard16 pagesEnglish languagesale 15% off
This document contains information regarding the tea cultivation, manufacture (including processing and grinding) and sensory analysis of the tea referred to as “matcha tea” in international trade. It provides an internationally agreed definition of matcha tea based on the plant source, cultivation and production methods used. These are important for the physical, chemical and sensory characteristics of matcha tea. It does not apply to flavoured matcha tea, blended matcha tea, or decaffeinated or soluble extracts of matcha tea. NOTE Images of matcha tea and the tencha tea leaf are given in Annex A. Images of the cultivation and processing of the tencha tea leaf are given in Annex B.
- Technical report11 pagesEnglish languagesale 15% off
This document specifies the requirements for instant tea in solid form. This document does not apply to: a) instant tea containing non-tea carbohydrates as bulking or filling agents (normally referred to as “filled instant tea”); b) preparations of instant tea containing added aromatic material unless these instant teas are derived exclusively from the plant Camellia sinensis; c) decaffeinated instant tea; d) instant tea derived from other forms of tea including herbal teas or infusions.
- Standard3 pagesEnglish languagesale 15% off
- Standard3 pagesEnglish languagesale 15% off
This document specifies a high performance liquid chromatography (HPLC) or ultra-high performance liquid chromatography (UHPLC) method for the determination of content of the four major theaflavins of tea. It is applicable to both leaf and instant black and oolong teas. The method is currently not validated for ready-to-drink (RTD) beverages.
- Standard19 pagesEnglish languagesale 15% off
This document defines terms for classifying and assessing green tea for commerce.
- Standard12 pagesEnglish languagesale 15% off
This document specifies requirements for the determination of the dry matter content of liquid or pasty coffee extracts by means of the sea sand method. It is applicable to liquid or pasty coffee extracts. The method is intended as a routine method.
- Standard4 pagesEnglish languagesale 15% off
- Standard4 pagesEnglish languagesale 15% off
This document specifies high-level requirements for management systems for sustainable cocoa bean production, including post-harvest processes, if applicable, and traceability of the sustainably produced cocoa beans within the organization producing the cocoa beans.
NOTE 1 Post-harvest processes include pod-breaking, fermentation, drying, sorting, packing, transport and storage of cocoa beans.
Only organizations that fulfil both the cocoa sustainability management system requirements of either this document or ISO 34101‑4:2019, Annex A or B, and the performance requirements of ISO 34101‑2 can claim their cocoa beans have been sustainably produced.
NOTE 2 ISO 34101-4 specifies the requirements for cocoa sustainability management systems at entry and medium levels.
- Standard51 pagesEnglish languagesale 10% offe-Library read for1 day
This document specifies performance requirements related to economic, social and environmental aspects for sustainable cocoa bean production, including post-harvest processes, if applicable.
NOTE Post-harvest processes include pod-breaking, fermentation, drying, sorting, packing, transport and storage of cocoa beans.
Only organizations that fulfil both the cocoa sustainability management system requirements of either ISO 34101‑1 or ISO 34101‑4:2019, Annex A or B, and the performance requirements of this document can claim their cocoa beans have been sustainably produced.
- Standard31 pagesEnglish languagesale 10% offe-Library read for1 day
This document specifies a procedure for the determination of ochratoxin A (OTA) in chilli, paprika, black and white pepper, nutmeg, spice mix, liquorice (root and extracts), cocoa and cocoa products by high performance liquid chromatography (HPLC) with immunoaffinity column clean-up and fluorescence detection (FLD).
This method has been validated in interlaboratory studies via the analysis of both naturally contaminated and spiked samples ranging from 1,0 μg/kg to 84,9 μg/kg for spices (paprika and chili [5], black and white pepper, nutmeg and spice mix [6]), ranging from 7,7 μg/kg to 96,8 μg/kg for liquorice and liquorice products [7] and ranging from 2,1 μg/kg to 26,3 μg/kg for cocoa and cocoa products [6].
For further information on the validation, see Clause 10 and Annex B.
- Standard27 pagesEnglish languagesale 10% offe-Library read for1 day
This document specifies high-level requirements for management systems for sustainable cocoa bean production, including post-harvest processes, if applicable, and traceability of the sustainably produced cocoa beans within the organization producing the cocoa beans.
NOTE 1 Post-harvest processes include pod-breaking, fermentation, drying, sorting, packing, transport and storage of cocoa beans.
Only organizations that fulfil both the cocoa sustainability management system requirements of either this document or ISO 34101‑4:2019, Annex A or B, and the performance requirements of ISO 34101‑2 can claim their cocoa beans have been sustainably produced.
NOTE 2 ISO 34101-4 specifies the requirements for cocoa sustainability management systems at entry and medium levels.
- Standard51 pagesEnglish languagesale 10% offe-Library read for1 day
This document specifies performance requirements related to economic, social and environmental aspects for sustainable cocoa bean production, including post-harvest processes, if applicable.
NOTE Post-harvest processes include pod-breaking, fermentation, drying, sorting, packing, transport and storage of cocoa beans.
Only organizations that fulfil both the cocoa sustainability management system requirements of either ISO 34101‑1 or ISO 34101‑4:2019, Annex A or B, and the performance requirements of this document can claim their cocoa beans have been sustainably produced.
- Standard31 pagesEnglish languagesale 10% offe-Library read for1 day
ISO 18862:2016 specifies methods for the determination of acrylamide in coffee and coffee products by extraction with water, clean-up by solid-phase extraction and determination by HPLC-MS/MS and GC-MS. It was validated in a method validation study on roasted coffee, soluble coffee, coffee substitutes and coffee products with ranges from 53 μg/kg to 612,1 μg/kg.
- Standard27 pagesEnglish languagesale 10% offe-Library read for1 day
This document describes a procedure for the determination of ochratoxin A (OTA) in chilli, paprika, black and white pepper, nutmeg, spice mix, liquorice (root and extracts), cocoa and cocoa products by high performance liquid chromatography (HPLC) with immunoaffinity column clean-up and fluorescence detection.
This method has been validated in interlaboratory studies via the analysis of both naturally contaminated and spiked samples ranging from 1,0 μg/kg to 84,9 μg/kg for spices (paprika and chili [5], black and white pepper, nutmeg and spice mix [6]), ranging from 7,7 μg/kg to 96,8 μg/kg for liquorice [7] and ranging from 2,1 μg/kg to 26,3 μg/kg for cocoa and cocoa products [6].
For further information on the validation see clause 9 and Annex B.
- Standard27 pagesEnglish languagesale 10% offe-Library read for1 day
This document specifies requirements for certification schemes for sustainable and traceable cocoa, including the certification of cocoa bean producing organizations and cocoa supply chain actors. It is to be used jointly with ISO 34101-1, ISO 34101-2 and/or ISO 34101-3.
This document also specifies the requirements for cocoa sustainability management systems:
— at entry level, see Annex A;
— at medium level, see Annex B.
NOTE ISO 34101-1 specifies the requirements for cocoa sustainability management systems at high level.
Only organizations that fulfil both the cocoa sustainability management system requirements of either ISO 34101-1 or Annex A or B, and the performance requirements of ISO 34101-2 can claim their cocoa beans have been sustainably produced.
- Standard38 pagesEnglish languagesale 10% offe-Library read for1 day
This document specifies basic requirements for the design and implementation of traceability systems within the cocoa supply chain for sustainably produced cocoa beans and cocoa products derived from sustainably produced cocoa beans that conform to ISO 34101‑2 and either ISO 34101‑1 or ISO 34101‑4:2019, Annex A or B, as described in the Introduction.
This document also specifies administrative requirements for a mass balance system whereby cocoa conforming to this document can be used together with nonconforming cocoa and which provides the necessary traceability within a manufacturing process.
This document specifies requirements for traceability of sustainably produced cocoa from an organization that is sustainably producing cocoa beans to the point of exit from the manufacturer of the final retail product.
This document does not apply to a credit system.
- Standard31 pagesEnglish languagesale 10% offe-Library read for1 day
ISO 18862:2016 specifies methods for the determination of acrylamide in coffee and coffee products by extraction with water, clean-up by solid-phase extraction and determination by HPLC-MS/MS and GC-MS. It was validated in a method validation study on roasted coffee, soluble coffee, coffee substitutes and coffee products with ranges from 53 μg/kg to 612,1 μg/kg.
- Standard27 pagesEnglish languagesale 10% offe-Library read for1 day
This document specifies a method for the preparation of a liquor of tea for use in sensory tests, by means of infusing the leaf.
- Standard8 pagesEnglish languagesale 15% off
- Standard8 pagesEnglish languagesale 15% off
This part of this International Standard specifies requirements for certification schemes for certification of sustainably produced cocoa beans and derivative cocoa products.
- Standard38 pagesEnglish languagesale 10% offe-Library read for1 day
This European standard gives the principles and specifies basic requirements for the design and implementation of a traceability system in the sustainable cocoa supply chain. It can be applied by an organization operating at any step in the sustainable cocoa supply chain.
- Standard31 pagesEnglish languagesale 10% offe-Library read for1 day
This document specifies performance requirements related to economic, social and environmental aspects for sustainable cocoa bean production, including post-harvest processes, if applicable. NOTE Post-harvest processes include pod-breaking, fermentation, drying, sorting, packing, transport and storage of cocoa beans. Only organizations that fulfil both the cocoa sustainability management system requirements of either ISO 34101‑1 or ISO 34101‑4:2019, Annex A or B, and the performance requirements of this document can claim their cocoa beans have been sustainably produced.
- Standard22 pagesEnglish languagesale 15% off
- Standard22 pagesEnglish languagesale 15% off
- Standard24 pagesFrench languagesale 15% off
- Standard24 pagesFrench languagesale 15% off
- Standard24 pagesSpanish languagesale 15% off
- Standard24 pagesSpanish languagesale 15% off
This document specifies basic requirements for the design and implementation of traceability systems within the cocoa supply chain for sustainably produced cocoa beans and cocoa products derived from sustainably produced cocoa beans that conform to ISO 34101‑2 and either ISO 34101‑1 or ISO 34101‑4:2019, Annex A or B, as described in the Introduction. This document also specifies administrative requirements for a mass balance system whereby cocoa conforming to this document can be used together with nonconforming cocoa and which provides the necessary traceability within a manufacturing process. This document specifies requirements for traceability of sustainably produced cocoa from an organization that is sustainably producing cocoa beans to the point of exit from the manufacturer of the final retail product. This document does not apply to a credit system.
- Standard21 pagesEnglish languagesale 15% off
- Standard21 pagesEnglish languagesale 15% off
- Standard23 pagesFrench languagesale 15% off
- Standard23 pagesFrench languagesale 15% off
- Standard23 pagesSpanish languagesale 15% off
- Standard23 pagesSpanish languagesale 15% off
This document specifies requirements for certification schemes for sustainable and traceable cocoa, including the certification of cocoa bean producing organizations and cocoa supply chain actors. It is to be used jointly with ISO 34101-1, ISO 34101-2 and/or ISO 34101-3. This document also specifies the requirements for cocoa sustainability management systems: — at entry level, see Annex A; — at medium level, see Annex B. NOTE ISO 34101-1 specifies the requirements for cocoa sustainability management systems at high level. Only organizations that fulfil both the cocoa sustainability management system requirements of either ISO 34101-1 or Annex A or B, and the performance requirements of ISO 34101-2 can claim their cocoa beans have been sustainably produced.
- Standard29 pagesEnglish languagesale 15% off
- Standard29 pagesEnglish languagesale 15% off
- Standard34 pagesFrench languagesale 15% off
- Standard34 pagesFrench languagesale 15% off
- Standard34 pagesSpanish languagesale 15% off
- Standard33 pagesSpanish languagesale 15% off
This document specifies high-level requirements for management systems for sustainable cocoa bean production, including post-harvest processes, if applicable, and traceability of the sustainably produced cocoa beans within the organization producing the cocoa beans. NOTE 1 Post-harvest processes include pod-breaking, fermentation, drying, sorting, packing, transport and storage of cocoa beans. Only organizations that fulfil both the cocoa sustainability management system requirements of either this document or ISO 34101‑4:2019, Annex A or B, and the performance requirements of ISO 34101‑2 can claim their cocoa beans have been sustainably produced. NOTE 2 ISO 34101-4 specifies the requirements for cocoa sustainability management systems at entry and medium levels.
- Standard38 pagesEnglish languagesale 15% off
- Standard38 pagesEnglish languagesale 15% off
- Standard40 pagesFrench languagesale 15% off
- Standard40 pagesFrench languagesale 15% off
- Standard40 pagesSpanish languagesale 15% off
- Standard40 pagesSpanish languagesale 15% off
ISO 18794:2018 defines terms relating to coffee sensory analysis. ISO 18794:2018 covers definitions applicable to green, roasted and ground coffee, coffee extracts and soluble coffee. The terms are given under the following headings: a) basic terms of sensory analysis; b) generic terms in the sensory assessment of coffee; c) terminology relating to coffee-specific odours and tastes; d) terms commonly used in sensory assessment of coffee by practitioners.
- Standard12 pagesEnglish languagesale 15% off
ISO 2451:2017 specifies the requirements, classification, sampling, test methods, packaging and marking for cocoa beans. Recommendations relating to storage and disinfestation are given as a guide in Annexes G and H respectively. Annex I is for informative purposes only and sets out a sampling procedure for preliminary quality analysis which can be adopted by agreement of all interested parties.
- Standard19 pagesEnglish languagesale 15% off
ISO 2292:2017 specifies general conditions relating to sampling for the determination of the quality of cocoa beans. It also gives requirements and recommendations on the procedure to be followed for sampling cocoa beans in bags and in bulk.
- Standard13 pagesEnglish languagesale 15% off
This Technical Specification specifies a method for the determination of acrylamide in cereal-based products, potato-based products and coffee by gas-chromatography mass spectrometry (GC-MS).
The method has been single-laboratory validated via the analysis of spiked samples (French fries (uncooked), bread, water biscuit, infant cereal, biscuit, green coffee, roast coffee and instant coffee), ranging from 30 μg/kg to 1 500 μg/kg acrylamide.
The results from the single laboratory validation were obtained by a laboratory with significant experience in acrylamide analysis. In addition, this method has also been studied by inter laboratory trial via the analysis of samples containing incurred acrylamide, ranging from approximately 200 μg/kg to 2 000 μg/kg. Critical points of the method are identified in 7.5 and Clause 8.
- Technical specification22 pagesEnglish languagesale 10% offe-Library read for1 day
ISO 19563:2016 specifies a high-performance liquid chromatographic (HPLC) method for the determination of theanine content in tea (Camellia sinensis). It is applicable to both tea and instant tea samples. Separation of L- and D-theanine is not possible using this method; however, the L-enantiomer is the major form in tea.
- Standard13 pagesEnglish languagesale 15% off
ISO 18862:2016 specifies methods for the determination of acrylamide in coffee and coffee products by extraction with water, clean-up by solid-phase extraction and determination by HPLC-MS/MS and GC-MS. It was validated in a method validation study on roasted coffee, soluble coffee, coffee substitutes and coffee products with ranges from 53 μg/kg to 612,1 μg/kg.
- Standard19 pagesEnglish languagesale 15% off
- Standard19 pagesEnglish languagesale 15% off
- Standard19 pagesEnglish languagesale 15% off
- Standard19 pagesFrench languagesale 15% off
- Standard19 pagesFrench languagesale 15% off
This European Standard specifies a method for the determination of acrylamide in bakery ware such as bread, toasted bread, crisp bread, butter cookies, and biscuits, as well as potato products such as potato chips, potato crisps, and potato pan cake and roasted coffee, by liquid chromatography in combination with electrospray ionization and tandem mass spectrometry (LC-ESI-MS/MS). This method has been validated in an interlaboratory study via the analysis of both naturally contaminated and spiked samples, ranging from 14,3 µg/kg to 9 083 µg/kg. It was developed at the Swedish National Food Administration and validated in a study organized by the Directorate General Joint Research Centre (DG JRC), Swedish National Food Administration and the Nordic Committee on Food Analysis (NMKL), see [1] and [2].
The limit of quantification (LOQ) depends on the type of instrument used and on the actual performance of the instrument. The majority of the laboratories participating in the validation study were able to determine acrylamide in a butter cookie sample at a level of 14,3 µg/kg. Thus, the validation by interlaboratory study showed that LOQ can be expected to be in the range between below 15 µg/kg and 30 µg/kg.
- Standard24 pagesEnglish languagesale 10% offe-Library read for1 day
This European Standard specifies a method for the determination of furan in coffee and coffee products with headspace-gas chromatography-mass spectrometry (HS-GC-MS), see [1] and [2]. Coffee products in the scope of this method are extracts which have been spray-dried, agglomerated or freeze-dried. The method has been validated in an interlaboratory study via the analysis of naturally contaminated samples of spray-dried coffee, freeze-dried coffee and ground roasted coffee ranging from 264 µg/kg to 2 840 µg/kg.
- Standard15 pagesEnglish languagesale 10% offe-Library read for1 day
This European Standard specifies a method for the determination of furan in coffee and coffee products with headspace-gas chromatography-mass spectrometry (HS-GC-MS), see [1] and [2]. Coffee products in the scope of this method are extracts which have been spray-dried, agglomerated or freeze-dried. The method has been validated in an interlaboratory study via the analysis of naturally contaminated samples of spray-dried coffee, freeze-dried coffee and roasted coffee ranging from 263,8 µg/kg to 2 840,7 µg/kg.
- Standard15 pagesEnglish languagesale 10% offe-Library read for1 day
- Standard1 pageEnglish languagesale 15% off
This International Standard specifies a routine method for carrying out size analysis of green coffee by manual and machine sieving using laboratory test sieves.
- Standard16 pagesEnglish languagesale 10% offe-Library read for1 day
- Standard12 pagesEnglish languagesale 15% off
ISO/TR 12591:2013 contains information regarding the manufacture and chemical analysis of the tea referred to as white tea in international trade. It provides an internationally agreed definition of white tea based on the plant source and production methods used.
- Technical report6 pagesEnglish languagesale 15% off
This International Standard gives guidelines for conditions aimed to minimize the risks of infestation, contamination, and quality deterioration of green coffee (also known as raw coffee) in bags and “big-bags” (see Note), in bulk and in silos, being the subject of international commerce, from the time of its packing for export until the time of its arrival in the importing country.
- Standard8 pagesEnglish languagesale 10% offe-Library read for1 day
- Standard5 pagesEnglish languagesale 15% off
- Standard5 pagesEnglish languagesale 15% off
- Standard5 pagesRussian languagesale 15% off
- Standard6 pagesRussian languagesale 15% off
This International Standard specifies a procedure for adjustment and subsequent calibration of moisture meters for green coffee beans with reference samples (RSs). The RSs are green coffee beans of various moisture contents, determined by a standard method (ISO 6673). NOTE This method of determining the loss in mass can be considered, by convention, as a method for determining the water content and can be used as such by agreement between the interested parties. This International Standard is applicable to green coffee as beans.
- Standard16 pagesEnglish languagesale 15% off
- Standard1 pageEnglish languagesale 15% off
- Standard1 pageFrench languagesale 15% off
ISO 4150:2011 specifies a routine method for carrying out size analysis of green coffee by manual and machine sieving using laboratory test sieves.
- Standard16 pagesEnglish languagesale 10% offe-Library read for1 day
- Standard12 pagesEnglish languagesale 15% off
This International Standard provides a chart which lists the main five different categories of defects which are considered to be potentially present in green coffee as marketed throughout the world, whatever its species, variety, and after-harvest processing (wet or dry).
This chart shows the influence of such defects on the loss of mass and on the sensorial concern by using the coefficients (0), (0,5) and (1). Each defect is given one of these values depending on how seriously it affects the above-mentioned characteristics. Thus, the final assessment can become a useful tool for the trading parties involved, and also gives a good indication to the purchaser of the quality of the green coffee concerned.
The definitions can be used to specify terms of bilateral purchasing contracts or to classify coffee lots for their presentation to green coffee buyers or at a stock exchange.
- Standard19 pagesEnglish languagesale 10% offe-Library read for1 day
- Standard15 pagesEnglish languagesale 15% off
- Standard15 pagesEnglish languagesale 15% off
- Standard17 pagesFrench languagesale 15% off
- Standard17 pagesFrench languagesale 15% off
- Standard18 pagesRussian languagesale 15% off
This International Standard specifies a method for the determination of the loss in mass at 105 °C of green coffee.
It is applicable to decaffeinated and non-decaffeinated green coffee as defined in ISO 3509.
This method of determining the loss in mass can be considered, by convention, as a method for determining the water content and can be used as such by agreement between the interested parties, but it gives results which are lower, by about 1,0 %, than those obtained with the method described in ISO 1446 (this method serves only as a reference method for calibrating methods of determining the water content).
- Standard7 pagesEnglish languagesale 10% offe-Library read for1 day
- Standard4 pagesEnglish languagesale 15% off
- Standard4 pagesFrench languagesale 15% off
This International Standard specifies a method for the roasting of green coffee, grinding the roasted coffee, and the preparation — from the ground coffee — of a beverage to be used in sensory analysis.
The sensory analysis carried out following this preparation may be used to determine the acceptance or rejection of a shipment of coffee, subject to agreement between the parties concerned. Generally, the sample will require a light roast for assessment of defects, and a medium roast for assessment of flavour and colour.
A beverage prepared in accordance with this International Standard can be used not only for purposes of quality control, but also for purposes of comparative assessment of different samples, in which case an identical procedure can be followed for each of the samples.
- Standard7 pagesEnglish languagesale 10% offe-Library read for1 day
- Standard4 pagesEnglish languagesale 15% off
- Standard4 pagesFrench languagesale 15% off
- Standard6 pagesRussian languagesale 15% off
This International Standard specifies methods for the olfactory and visual examination and for the
determination of foreign matter and defects in green coffee from all origins, in order to assess conformity with a specification or a contract. These methods can also be used for determining one or more of the characteristics of green coffee with an impact on coffee quality for technical, commercial, administrative and arbitration purposes, and for quality control or quality inspection.
This International Standard is applicable to green coffee as defined in ISO 3509.
- Standard8 pagesEnglish languagesale 10% offe-Library read for1 day
- Standard5 pagesEnglish languagesale 15% off
- Standard5 pagesFrench languagesale 15% off
This International Standard specifies a high performance liquid chromatography (HPLC) method for the determination of the caffeine content of: green coffee; roasted coffee; soluble coffee, regular and decaffeinated; and mixed instant coffee products (e. g. coffee/chicory mix or cappuccino-type coffee drink).
- Standard13 pagesEnglish languagesale 10% offe-Library read for1 day
- Standard10 pagesEnglish languagesale 15% off
- Standard12 pagesRussian languagesale 15% off
This International Standard gives guidance on methods to be used to describe green coffee for sale and purchase, and is based on the terms of contract used in the international coffee trade.
It also recommends procedures for sampling, packing, marking, storage and shipping of green coffee. It is applicable to green coffee as defined in ISO 3509.
- Standard7 pagesEnglish languagesale 10% offe-Library read for1 day
- Standard4 pagesEnglish languagesale 15% off
ISO 11287:2011 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. ISO 11287:2011 also specifies the packing and marking requirements for green tea in containers. ISO 11287:2011 is not applicable to green tea subject to further processing such as decaffeination and further roasting.
- Standard4 pagesEnglish languagesale 15% off
- Standard6 pagesRussian languagesale 15% off