ISO INTERNATIONAL STANDARD 3720 Fourth edition 2011-04-15 Black tea Definition and basic requirements Thé noir- Définition et caractéristiques de base Reference number ISO 3720:2011(E) @ ISO 2011 by IHS under lic itted without license from IHS Not for Resale ISO 3720:2011(E) COPYRIGHTPROTECTEDDOCUMENT @ ISO2011 All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by any means, IsO's member body in the country of the requester. ISO copyright office Case postale 56. CH-1211 Geneva 20 Tel. + 41 22 749 01 11 Fax + 41 22 749 09 47 E-mail [email protected] Web www.iso.org Published in Switzerland @ ISO 2011 - All rights reserved py IHS unde permitted without license from IHS Not for Resale ISO 3720:2011(E) 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 International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization. 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. rights. IsO shall not be held responsible for identifying any or all such patent rights. ISO 3720 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 8, Tea This fourth edition cancels and replaces the third edition (isO 3720:1986), which has been technically revised It also incorporates the Technical Corrigenda ISO 3720:1986/Cor.1:1992 and ISO 3720:1986/Cor.2:2004. ii