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ISO3103 Tea Preparation [pdf]

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Re: ISO3103 Tea Preparation [pdf]

#2

Post by pwnSh »

The method consists in extracting of soluble substances in dried tea leaf, containing in a porcelain or earthenware pot, by means of freshly boiling water, pouring of the liquor into a white porcelain or earthenware bowl, examination of the organoleptic properties of the infused leaf, and of the liquor with or without milk or both.

Re: ISO3103 Tea Preparation [pdf]

#8

Post by aloe_falsa »

pwnSh wrote: post #2

The method consists in extracting of soluble substances in dried tea leaf, containing in a porcelain or earthenware pot, by means of freshly boiling water, pouring of the liquor into a white porcelain or earthenware bowl, examination of the organoleptic properties of the infused leaf, and of the liquor with or without milk or both.

> the liquor with or without milk or both

Both with and without milk? Must be how Zen monks drink it.

Re: ISO3103 Tea Preparation [pdf]

#9

Post by yakubin »

yaacov wrote: post #5

What’s the purpose of this test? Why would they use boiling water for green tea?

I've read in one of previous threads about it that it's for the purpose of comparing different teas accurately. It's not supposed to result in the best possible tea. Instead it's supposed to make the tea's aroma and taste as clear as possible and it's supposed to be used uniformly across different varieties of tea, so that they can be compared accurately without much error margin introduced by the preparation itself. This may be entirely wrong though. After all, it's just something someone wrote on the Internet...
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