I would like to know the British Standard for a Cup of Tea and the BS code.?

Question

the British Standards have a recognised way of making a cup of tea standardized for scientific experiments and making a good cuppa. anyone know it? also what is the number, i think its BSS 601 or something to that effect

Answer 1

BS 6008:1980

Method for preparation of a liquor of tea for use in sensory tests

1 Scope and field of application
This International Standard specifies a method for
the preparation of a liquor of tea for use in sensory
tests, by means of infusing the leaf.
2 Definitions
For the purpose of this International Standard, the
following definitions apply.
2.1
liquor
the solution prepared by extraction of soluble
substances from dried tea leaf, under the conditions
described
2.2
infused leaf
tea leaf from which liquor has been prepared
NOTE In the tea trade in the United Kingdom, the term
“infusion” is used with the meaning of 2.2, but, to avoid confusion
with the more general usage of this word, the expression “infused
leaf” has been used.
3 Reference
ISO 1839, Tea — Sampling.
4 Principle
Extraction of soluble substances in dried tea leaf,
contained 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.
5 Apparatus
5.1 Pot, of white porcelain or glazed earthenware,
with its edge partly serrated (see Figure) and
provided with a lid, the skirt of which fits loosely
inside the pot.
5.2 Bowl, of white porcelain or glazed earthenware.
NOTE Various sizes of pot and bowl can be used, but it is
recommended that one of the two sizes shown in the annex, and
depicted in the figure, be adopted.
6 Sampling
See ISO 1839.
7 Procedure
7.1 Test portion
Weigh, to an accuracy of ± 2 %, a mass of tea
corresponding to 2 g of tea per 100 ml of liquor
(i.e. 5,6 ± 0,1 g of tea for the large pot or 2,8 ± 0,05 g
for the small pot described in the Annex) and
transfer it to the pot (5.1).
7.2 Preparation of liquor
7.2.1 Preparation without milk
Fill the pot containing the tea with freshly boiling
water1) to within 4 to 6 mm of the brim
(i.e. corresponding approximately to 285 ml in the
case of the large pot and 140 ml in the case of the
small pot described in the Annex) and put on the lid.
Allow the tea to brew for 6 min, and then, holding
the lid in place so that the infused leaf is held back,
pour the liquid through the serrations into the
bowl (5.2) corresponding to the pot selected. Remove
and invert the lid, transfer the infused leaf to it and
place the inverted lid on the empty pot to allow the
infused leaf to be inspected. In the case of fine,
powdery dust grades, special care should be taken
and a sieve may be required.
7.2.2 Preparation with milk
Pour milk free from any off-flavour (for example raw
milk or unboiled pasteurized milk) into the
bowl (5.2), using approximately 5 ml for the large
bowl and 2,5 ml for the small bowl described in the
Annex.
Prepare the liquor as described in 7.2.1 but pour it
into the bowl after the milk, in order to avoid
scalding the milk, unless this procedure is contrary
to the normal practice in the organization
concerned.
If the milk is added afterwards, experience has
shown that the best results are obtained when the
temperature of the liquor is in the range 65 to 80 °C
when the milk is added.
While addition of milk is not essential, it sometimes
helps to accentuate differences in flavour and
colour.
NOTE When comparative tests are made using liquors
prepared in accordance with 7.2.1 or 7.2.2, it is essential that the
following be kept identical:
a) the mass of the tea;
b) the volume and type of water;
c) the size and dimensions of the pots and bowls;
d) the brewing time;
e) the volume and type of milk (if used).
1) The flavour and appearance of the liquor are affected by the hardness of the water used. The water used for the test should
therefore be similar to the drinking water in the area where the tea is to be consumed. In exceptional cases, for example when
comparative tests are required to be made in different areas and it is not possible to procure similar waters or suitable ordinary
water for this purpose, distilled water or deionized water may be used. It should be recognized, however, that the results will not
then necessarily bear a true relation to the flavour of the liquor produced with ordinary drinking water, since the mineral salts
in the latter may modify the flavour and appearance of the tea.
Licensed Copy: surmm01370 surmm01370, University of Surrey (M5642) JISC, 12 July 2002, Uncontrolled Copy, (c) BSI
BS 6008:1980
2 © BSI 04-1999
8 Test report
The test report shall indicate the method used,
including the following datails:
— the mass of tea used;
— the volume of water used;
— the duration of brewing, if other than 6 min;
— the source of the water (if relevant);
— whether or not the test has been carried out
with milk and, if so, the volume and type of milk
and whether it was added to the bowl before or
after the liquor.
The test report shall also give all details required for
the complete identification of the sample.
Licensed Copy: surmm01370 surmm01370, University of Surrey (M5642) JISC, 12 July 2002, Uncontrolled Copy, (c) BSI


there is more http://ftp.ee.surrey.ac.uk/papers/AI/L.Gillam/bs_tea.pdf
for details and dimensions of teapots!

however the royal society of chemistry have published a rival set of standards...

How to make a Perfect Cup of Tea
Ingredients: Loose-leaf Assam tea; soft water; fresh, chilled milk; white sugar.
Implements: Kettle; ceramic tea-pot; large ceramic mug; fine mesh tea strainer; tea
spoon, microwave oven.
Draw fresh, soft water and place in kettle and boil. Boil just the required quantity to
avoid wasting time, water and power.
While waiting for the water to boil place a ceramic tea pot containing a quarter of a
cup of water in a microwave oven on full power for one minute.
Synchronise your actions so that you have drained the water from the microwaved pot
at the same time that the kettle water boils.
Place one rounded teaspoon of tea per cup into the pot.
Take the pot to the kettle as it is boiling, pour onto the leaves and stir.
Leave to brew for three minutes.
The ideal receptacle is a ceramic mug or your favourite personal mug.
Pour milk into the cup FIRST, followed by the tea, aiming to achieve a colour that is
rich and attractive.
Add sugar to taste.
Drink at between 60-65 degrees Centigrade to avoid vulgar slurping which results
from trying to drink tea at too high a temperature.
Personal chemistry: to gain optimum ambience for enjoyment of tea aim to achieve
a seated drinking position in a favoured home spot where quietness and calm will
elevate the moment to a special dimension. For best results carry a heavy bag of
shopping – of walk the dog – in cold, driving rain for at least half an hour beforehand.
This will make the tea taste out of this world.
Recommended ideal reading to accompany The Perfect Cup of Tea: Down and Out in Paris
and London by George Orwell.
Dr Andrew Stapley of Loughborough University writes:
· Use freshly drawn water that has not previously been boiled. Previously boiled water will
have lost some of its dissolved oxygen which is important to bring out the tea flavour.
(more overpage)
News Release
.
· Avoid “hard” water as the minerals it contains gives rise to unpleasant tea scum. If you
live in hard water area use softened (filtered) water. For the same reason do not use
bottled mineral water.
· To achieve perfection, we advocate using a tea-pot with loose tea. The pot should be
made of ceramic as metal pots can sometimes taint the flavour of the tea. Tea bags are a
handy convenience, but they do slow down infusion, and favour infusion of the slower
infusing but less desirable higher molecular weight tannins (see below).
· It is not necessary to use a lot of tea. 2 grammes (a teaspoon) per cup is normally
sufficient.
· Tea infusion needs to be performed at as high a temperature as is possible, and this
needs a properly pre-warmed pot. Swilling a small amount of hot water in the pot for a
couple of seconds is not enough. Fill at least a quarter of the pot with boiling water and
keep it there for half a minute. Then, in quick succession, drain the water from the pot, add
the tea and then fill with the other boiled water from the kettle.
A better alternative is to pre-warm the pot using a microwave oven! Add 1/4 cup of water to
the pot and microwave on full power for a minute. Then drain, and add tea and boiling
water from the kettle. Aim to synchronise events such that the kettle water is added
immediately after it has boiled, and just after you have drained the water. Taking “the pot
to the kettle” will marginally help keep the temperature high.
· Brew for typically 3 to 4 minutes (depending on the tea). It is a myth that brewing for
longer times causes more caffeine to infuse into the tea. Caffeine is a relatively quick
infuser and caffeine infusion is largely complete within the first minute. More time is,
however, needed for the polyphenolic compounds (tannins) to come out which give the tea
is colour and some of its flavour. Infusing for longer times than this, however, introduces
high molecular weight tannins which leave a bad aftertaste.
· Use your favourite cup. Never use polystyrene cups, which result in the tea being too hot
to drink straightaway (and will also degrade the milk, see below). Large mugs retain their
heat much longer than small cups in addition to providing more tea!
· Add fresh chilled milk, not UHT milk which contains denatured proteins and tastes bad.
Milk should be added before the tea, because denaturation (degradation) of milk proteins
is liable to occur if milk encounters temperatures above 75°C. If milk is poured into hot tea,
individual drops separate from the bulk of the milk and come into contact with the high
temperatures of the tea for enough time for significant denaturation to occur. This is much
less likely to happen if hot water is added to the milk. Once full mixing has occurred the
temperature should be below 75°C, unless polystyrene cups were used.
· Lastly add sugar to taste. Both milk and sugar are optional, but they both act to moderate
the natural astringency of tea.
· The perfect temperature to drink tea is between 60°C and 65°C, which should be obtained
within a minute if the above guide is used. Higher temperatures than this require the
drinker to engage in excessive air-cooling of the tea whilst drinking – or “slurping” in
everyday parlance. Leaving a teaspoon in the tea for a few seconds is a very effective
cooling alternative.
Ends
.
Notes for Editors
For more Information, contact:
Mr Brian Emsley Tel: [phone]
Mobile: [phone]
e-mail: [e-mail]
Royal Society of Chemistry
Burlington House
Piccadilly
London
W1J 0BA
Fax: [phone]
http://www.rsc.org
1) The Royal Society of Chemistry is the leading organisation in Europe for advancing
the chemical sciences. Supported by a network of 45,000 members worldwide and an
internationally acclaimed publishing business, our activities span education and
training, conferences and science policy, and the promotion of the chemical sciences
to the public.
2) All of the RSC’s news releases and other press information can be found at the online
press office at www.rsc.org


the ISO 3103:1980 is the international equivalent of the british standard


hope this helps and enjoy your cuppa!

Answer 2

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Answer 3

Funny enough I had to look up on this a couple of months ago as my boyfriend was unhappy with my tea making! "Make it yourself!" You'd say to that but no, like a good "wife" I looked it up and to my surprise there is some set rules on how to make cup of teas!!! The main one being: Milk first!!!! So the water dilute into the milk and not the other way round! Et voila!

Answer 4

I always put the milk in last and much prefer it made with tea leaves in a teapot.

Didn't know there was British Standard for it, how much more anal are us Brits going to get with our cuppas.

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Answer 7

1

Answer 8

British Standard For Making Tea

Answer 9

BS-6008 , according to http://www.sciencefriday.com/pages/1999/Nov/hour1_112699.html