Howard Booth <howard.booth@xxxxxxxx.com> wrote:
The details of this BS are interesting. It is however a BS which sets out a
title - "method for preparing a liquor of tea for use in sensory tests". In
section 8 it notes that a test report shall give details of variables such as
amount of tea, water used and time brewed.
This BS is therefore only setting out how to test tea. It does not aim to set
out how to make the perfect (or British Standard/ISO) cup of tea.
As factors such as source of water and origin of tea leaf are different when
abroad the tea when travelling will also taste different. From my vast
travelling experience I have found the same tea brewed in London and
Yorkshire to taste quite differnet - the water has a big influence.
Tea making tips for travelling:
- take your own tea; and
- take your own water.
Hi,
Thanks for your useful tips. Your observations are correct, the standard is
not meant to define the only proper method for brewing a perfect cup of tea,
but rather how to brew tea "for use in sensory tests" I coundnt find a
definition of 'sensory test' so I assume its sadly mentioned in ISO
1839;1980. Dispite winning the Ig Nobel literary award (an American spoof on
the prizes for scientific and artistic excellence) I think this is a very
worthy BS as it does not try to legislate but sets the standards within a
profession to benefit the public at large (well tea drinkers anyway). It also
achieves its principal objective, a nice brew (Please note the test report in
section 8 is optional).
For interest your notable observations regarding water source are
highlighted in the ISO 9768;1984 determination of water extract (for tea
making). :)
Andy
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