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ISO 3103 is a standard published by the International Organization for Standardization (commonly referred to as ISO), specifying a standardized method for brewing tea, possibly sampled by the standardized methods described in ISO 1839. [1]
Tea tray or tea boat (茶盘; chápán), a wooden tray or a flat bottom porcelain plate to hold spills (spills are common). Many gongfu brewing trays feature a water reservoir as a base and a slotted top; wastewater can be poured or spilled onto these trays and is caught/stored below. Tea towel, often dark-colored for concealing stains.
Strainers, tea balls, tea presses, filtered teapots, and infusion bags prevent loose leaves from floating in the tea and over-brewing. A traditional method uses a three-piece lidded teacup called a gaiwan , the lid of which is tilted to decant the tea into a different cup for consumption.
Rosa Prince writes that after an American chemist advised in her new book to add a grain of salt to create the perfect brew for tea, the response, at least in England, was swifter than a military ...
Tea processing is the method in which the leaves from the tea plant Camellia sinensis are transformed into the dried leaves for brewing tea. The categories of tea are distinguished by the processing they undergo.
When the tea has brewed long enough to suit the drinker's taste, it should be strained before it is served. A cold vessel lowers the steep temperature; to avoid this, the brewing vessel is rinsed with water at a temperature of at least 90 °C (194 °F) before brewing. The ISO Standard 3103 defines how to brew tea for sensory testing. [17]