{"id":411072,"date":"2024-10-20T05:43:27","date_gmt":"2024-10-20T05:43:27","guid":{"rendered":"https:\/\/pdfstandards.shop\/product\/uncategorized\/bsi-pd-iso-tr-213802022\/"},"modified":"2024-10-26T10:33:45","modified_gmt":"2024-10-26T10:33:45","slug":"bsi-pd-iso-tr-213802022","status":"publish","type":"product","link":"https:\/\/pdfstandards.shop\/product\/publishers\/bsi\/bsi-pd-iso-tr-213802022\/","title":{"rendered":"BSI PD ISO\/TR 21380:2022"},"content":{"rendered":"
PDF Pages<\/th>\n | PDF Title<\/th>\n<\/tr>\n | ||||||
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2<\/td>\n | undefined <\/td>\n<\/tr>\n | ||||||
6<\/td>\n | Foreword <\/td>\n<\/tr>\n | ||||||
7<\/td>\n | Introduction <\/td>\n<\/tr>\n | ||||||
9<\/td>\n | 1 Scope 2 Normative references 3 Terms and definitions 4 Origins of matcha tea 4.1 Historical origins of matcha tea <\/td>\n<\/tr>\n | ||||||
10<\/td>\n | 4.2 Descriptive names \u2014 Matcha tea and green, black and white teas 4.3 Plant source, cultivation and harvest 4.3.1 Cultivation and harvest[4] 4.3.2 Roof frame shading and harvest <\/td>\n<\/tr>\n | ||||||
11<\/td>\n | 4.3.3 Direct shading and harvest 4.4 Processing and production stages 4.4.1 Harvesting and processing[6] 4.4.2 Dry leaf grinding <\/td>\n<\/tr>\n | ||||||
12<\/td>\n | 4.5 Sensory analysis 4.6 Shelf life 5 Characteristics 5.1 General characteristics <\/td>\n<\/tr>\n | ||||||
13<\/td>\n | 5.2 Chemical characteristics <\/td>\n<\/tr>\n | ||||||
14<\/td>\n | Annex A (informative) Appearance of sub-types of matcha tea and tencha tea <\/td>\n<\/tr>\n | ||||||
15<\/td>\n | Annex B (informative) Cultivation and processing <\/td>\n<\/tr>\n | ||||||
19<\/td>\n | Bibliography <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":" Matcha tea. Definition and characteristics<\/b><\/p>\n |