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Israeli Standard SI 1246
2004
ICS CODE: 67.140.10
Tea
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The Standards Institution of Israel
42 Chaim Levanon Street, Tel Aviv 69977, Israel, Tel +972-3-6465141 Fax +972-3-6412762 .il 23/03/04
This standard has been approved by the Technical Committee 551 – tea and infusion herbs, with the following members:
Federation of Israeli Chambers of Commerce - Mirza Viano
Israeli Consumers’ Association - Oded Gingis
Manufacturers Association of Israel - Shlomo Gani, Shalom Zeidler, Yehonatan Ironi
The Agricultural Research Organization - Uzi Ravid
The Standard Institution of Israel - Rut Aradi
Ministry of Industry, Trade and Labour - Carmela Shimoni
Israel Defense Forces - Rina Gorali
The Histadrut Consumers’ Authority - Ester Gavrieli, Nahum Prazot
The Food Service - Isolda Ben Yaakov (Chair)
Naftali Polak integrated the work for the Standard preparation.
Revision notification
This Standard replaces
Israeli Standards IS 1246 of September 1984
Amendment n. 1 of May 2002
Descriptors:
Food products, tea
Standard updates
Israeli Standards undergo revision from time to time, at least once every five years, in order to ensure they are up to date with the developments in science and technology.
Users of Standards shall make sure they hold the updated edition of the Standard and its correction sheets.
A document that is published in the records as “correction sheet” can be a separate correction sheet, or a correction that is integrated in the Standard.
Official status of Standard
It is necessary to check if the document is official, or if parts of it are official. Official Standards / official correction sheets (fully or in part) come into force 60 days from the day the notice is published in the records, unless the notice sets a later date.
Standards Mark
Any manufacturer that manufactures a product that fulfils the requirements of the relevant Israeli Standards, has the right, by permission of The Standards Institution of Israel, to mark it with a Standards Mark.
Copyright
© This Standard or parts of this Standard cannot be photocopied, copied or published by any means, without the written advance express permission from The Standards Institution of Israel.
Table of Contents
Chapter A – General Matters 5
1.1 Applicability of Standard 5
1.2 References 5
1.3 Definitions 6
1.4 Classification 7
Chapter 2 –Requirements 7
2.1 General requirements 7
2.2 Origin substance 8
2.3 Additives 8
2.4 Distribution and packaging 8
2.5 Transportation and storage 9
2.6 Marking 9
2.7 Content 10
2.8 Composition of black tea 10
2.9 Size of tea leaves in the product 11
2.10 Additives content 11
2.11 Microbiological requirements 11
2.12 Micro toxins content 12
2.13 Compliance with the Standard 12
Chapter 3 – Testing methods 13
3.1 Content test 13
3.2 Testing the composition of black tea 14
3.3 Testing the size of tea leaves 14
3.4 Testing the additives content 14
3.5 Microbiological test 14
3.6 Testing for micro toxins 15
Chapter A – General Matters
1 Applicability of Standard
This Standard applies to tea (hereafter: “the product”) as defined in Article 1.3.5.
2 References
Standards and documents referred to in this Standard (In the case of undated Standards and documents – the latest edition will apply):
Israeli Standards
IS 885 Part 1 - Microbiological test methods for foodstuffs sampling for microbiological tests
IS 885 Part 8 - Microbiological test methods for foodstuffs: yeast and mould count
IS 1059 - Tolerances for weight and volume of pre-packaged food products
IS 1145 - Labelling of pre-packaged food
IS 1384 - Dried plants for brewing infusion beverages
Israeli Documents
Public Health Regulations (food) (pesticide residue) 1991, regulations collection 5337 dated 25-02-1991 or any other rule that will replace these regulations.
Public Health Regulations (food) (micro toxins in food) 1996, regulations collection 5744 dated 30-04-1996 or any other rule that will replace these regulations.
International Standards
ISO 1572: 1980 – Tea – Preparation of ground sample of known dried matter content
ISO 1573: 1980 – Tea – Determination of loss in mass at 103° C
ISO 1575: 1987 – Tea – Determination of total ash
ISO 1576: 1988 – Tea – Determination of water-soluble ash and water-insoluble ash
ISO 1577: 1987 – Tea – Determination of acid-insoluble ash
ISO 1578: 1975 – Tea – Determination of alkalinity of water-soluble ash
ISO 3103: 1980 – Tea – Preparation of liquor for use in sensory test
ISO 3310-1: 2000 – Test sieves – Technical requirements and testing
Part 1: Test sieves of metal wire cloth
ISO 3720: 1986 – Black tea – Definition and basic requirements
Technical corrigendum 1: 1992
ISO 6078: 1982 – Black tea – Vocabulary
ISO 9768: 1994 – Tea – Determination of water extract
Technical corrigendum 1: 1998
ISO 15598: 1999 – Tea – Determination of crude fibre content
Foreign Documents
AOAC – Official methods of analysis of the AOAC INTERNATIONAL 16th edition 1995
FAO/WHO – Compendium of food additive specifications
FCC – Food Chemical Codex
21 CFR – Code of Federal Regulations, Title 21, USA
3 Definitions
The following definitions apply to this Standard:
1.3.1 Portion
The total packaging units and their content, that are in a single place, have a single weight, contain a single kind of product, manufactured by a single manufacturer and were packaged within a single packaging week.
1.3.2 Sample
All specimens taken randomly from one portion, for the purpose of determining compliance with the Standard.
1.3.3 Specimen
A quantity of a product that has been taken for testing from a packaging unit, or a whole packaging unit taken for testing.
1.3.4 Absolute requirement
A requirement to which non-compliance of even a single specimen results in non-compliance to the Standard of the whole portion.
1.3.5 Tea
A product extracted exclusively from the plant Camellia sinensis and its varieties
1.3.6 Green tea
Tea leaves that have not fermented and have been dried when green. The product resulting from the infusion of these leaves is a yellow-greenish tea.
1.3.7 Oolong tea
Tea leaves that have partially fermented and then dried, the resulting product from the infusion of these leaves is a dark tea.
1.3.8 Black tea
Tea produced by acceptable methods, especially fermentation and drying, and is produced exclusively from the leaves, buds and soft stalks of the Camellia sinensis (Linnaeus) O. Kuntze plant variety, which is known to be suitable for the production of drinking tea.
1.3.9 Packaging unit
A pack containing a single food unit, or containing several food units that are normally distributed and sold together.
1.3.10 Retail sale
The sale of a product directly to the consumer.
1.3.11 Consumer
A person purchasing the product for any purpose, including institutional consumption, with the exception of production and sale.
4 Classification
The product shall be classified according to the form of packaging and level of fermentation during production, as follows:
1.4.1 By packaging form
1. Tea leaves in retail packaging;
2. In bags.
1.4.2 By level of fermentation in production process
1 Black tea;
1. Oolong tea;
2. Green tea
Chapter 2 –Requirements
2.1 General requirements
2.1.1 The product shall be made exclusively from leaves of the tea plant (Camellia sinensis) in its varieties, with the exception of stated additives. The product shall be uniform and typical in colour, without any added colouring. The product’s fragrance shall be typical, not rancid and without any foreign fragrance. The product shall not contain foreign substances or bodies with the exception of the permitted additives. The fragrance, flavour and colour of the beverage produced shall be typical to tea of the declared variety. The beverage shall be clear.
2.1.2 General requirements for black tea
The beverage prepared for the purpose of evaluation of fragrance, flavour and colour, shall be prepared in the method described in the International Standard ISO 3103-1980.
The evaluation shall be described in the test report, making use of the terms defined in the International Standard ISO 6078-1982.
2.2 Origin substance
Origin substances for the production of the product shall be tea leaves that have been (according to product variety) through withering, rolling, fermentation[1] and drying processes. The origin substance shall be clean from foreign plant or other substances, insects and insect parts.
2.3 Additives
The following additives can be added to tea:
2.3.1 Plant parts
1 Dried jasmine flowers
2 Dried mint leaves
3 Dried plant parts, approved by the certified authority
2.3.2 Other additives
1 Bergamot oil
1. Citric acid or lemon essential oil
2. Flavour and fragrance extracts
The additives shall match the stated and shall be of a quality suitable for use in food products; they shall not be spoiled or contain insects or insect parts or foreign substances. In plant additives, as in the case of mint leaves, the level of pesticides shall not exceed the level permitted by the certified authority[2]. The additives shall comply with the requirements of the up to date Israeli Standards and Regulations, and in their absence – to the requirements of the latest edition of the Food Chemicals Constitution of the National Academy of Science in the United States, or to the requirements of the Compendium of food additive specifications of the FAO/WHO.
4 Distribution and packaging
Tea for retail consumption shall be distributed in packaging packed by the manufacturer, which content is as specified in Article 2.7. Tea shall not be distributed unpacked.
1. The product shall be packaged in closed packaging: a metal box or package made of another material, that is made of several layers, that will protect the product against contamination, spillage, moisture of foreign fragrances.
The packaging shall maintain the organoleptic traits typical to the product, shall not add to the product any flavour, colour or fragrance and shall not contaminate the product. The packaging would not be opened without damaging its permeability.
2. The paper used for the production of tea bags shall allow the filtration of the tea extract through it without allowing passage of tealeaves or tea powder granules. Paper fibres shall not remain in the beverage in the process of infusion and no flavour, fragrance of colour shall be added to it.
Sealing of the bag shall be by heat soldering, gluing, metal pins (made from material approved by the certified authority to come into contact with food) by folding their edges after inserting them into the bag or by any other means, provided that the sealing method ensures the integrity of the bag.
3. The string for the bag, if such exists, shall be made of cotton, aluminium foil, or other material approved for use in food by the certified authority. The dye of the string shall be food colouring. The string shall be attached to the bag by heat soldering, gluing, metal pins by folding their edges after inserting them into the bag or by any other means.
The length of the string shall allow convenient hanging of the bag during beverage preparation and easy removal of the bag from the cup when infusion is complete.
4. The packaging material shall comply with the requirements of Israeli Standards and Regulations, and in their absence, to the requirements for food packaging materials of the Food and Drug Administration (FDA) in the United States, as specified in CFR 21.
5 Transportation and storage
At all stages of transportation and storage, the product shall be in a place that is shaded, dry, clean and protected from moisture. The product shall be transported and stored in adequate sanitary conditions, that shall prevent contamination of the product, spoilage and damage to the packaging.
6 Marking
2.6.1 The marking requirements of Israeli Standard IS 1145 apply to this product, with the following additions:
Product name (Article 4 in IS 1145) shall include the word “tea” and shall provide a correct description of the nature of the product.
1 In a product that contains natural additives such as: dry jasmine leaves, dry mint leaves or essential oils, the word “tea” shall be marked with the addition of the additive, as mentioned in Article 2.3
2 Tea that includes artificial flavour and fragrance extracts, shall be marked “…. Flavour tea”, with the addition of the flavour and fragrance name.
2.6.2 No words implying superior quality, including: “prime”, “fine”, “special” and so on, can be used, either in Hebrew or in any other language.
1. Ingredients (Article 8 in IS 1145)
It must be stated whether flavour and fragrance extracts added to the product are natural or artificial.
5. The date shall be stated as specified in Article 9 in IS 1145
6. Storage instructions
7. Bags marking
1 The tea bag’s string shall be marked with the name or registered trademark of the manufacturer, distributor, packer or importer. The dye used for such marking shall be food colouring.
In a bag without a string, the identification mark of the manufacturer, distributor or packer shall be imprinted on the bag.
2 If the product is destined for retail consumption, and the single tea bag is contained within an external paper bag – the external paper bag shall be marked with the name of the product, the name of the manufacturer or the distributor or the packer and with the weight of the tea within the bag.
7 Content
In testing, in accordance with Article 3.1, the product (destined for retail consumption – see Articles 1.3.10 and 1.3.11) shall comply with the following requirements:
8. A product of type 1.4.1.1
The content of a product of type 1.4.1.1 shall be one of the following weights: 50 g, 100 g, 125 g, 200 g, 250 g, 500 g and 1 kg. Weight exceeding 1 kg shall be as agreed between the customer and the supplier. The actual content shall comply with the Israeli Standard IS 1059 for easy to fill products (group B).
9. A product of type 1.4.1.2
The content of a product of type 1.4.1.2 shall be one of the following weights: 1g, 1.5 g, 2 g, and 2.5 g. The actual content shall comply with the Israeli Standard IS 1059 for hard to fill products (group C).
8 Composition of black tea
The requirements of this Article apply only to black tea (types 1.4.1.1. and 1.4.1.2) destined for retail consumption. In testing in accordance with Article 3.2, the product shall comply with the composition requirements specified in Table 1.
The values specified in Articles 2.8.1 – 2.8.6 relate to substance that has been dried in a drying oven at a temperature of (103±2)° C in the method described in the International Standard ISO 1572-1980
Table 1
|Article |Content |Black Tea |
| | |Type 1.4.1.1 |Type 1.4.1.2 |
|2.8.1 |Water extract |- % in weight, min. |32 |32 |
|2.8.2 |Total ash |- % in weight, min. |4 |4 |
| | |max |8 |8 |
|2.8.3 |Water-soluble ash |- % in weight of the total ash, min|45 |45 |
|2.8.4 |Alkalinity of water-soluble ash |- % in weight, min |1 |1 |
| | |max |3 |3 |
|2.8.5 |Acid-insoluble ash |- % in weight, max |1.0 |1.0 |
|2.8.6 |Cellulose |- % in weight, max |16.5 |16.5 |
|2.8.7 |Moisture |- % in weight, max |9 |9 |
|2.8.8. |Lead(a) (b) (c) |- mg to kg, max |0.6 |1.4 |
|2.8.9 |Cadmium(a) (b) (c) |- mg to kg, max |10.1 |0.1 |
|2.8.10 |Caffeine(c) |- % in weight, min |1.2 |1.2 |
|Comments to the table: |
|The requirements for lead and cadmium content are absolute (see definition 1.3.4) |
|If there is a contradiction between the stated requirements for lead and for cadmium in this Standards and those stated in the “Public Health |
|Regulations (food)” relating to these substances in products that fall under this Standard, the requirement of the “Public Health Regulations |
|(food)” shall apply (these regulations, that are concerned with heavy metals, are in preparation at the time of publishing of this Standard). |
|Checked only in case of doubt or by special request. |
9 Size of tea leaves in the product[3]
2.9.1 Tea leaves in retail packaging (type 1.4.1.1)
In testing, in accordance with Article 3.3, at least 97 percent of the total specimen weight shall remain on a sieve with a nominal aperture size of 300 micrometer.
2.9.2 Tea leaves in bags (type 1.4.1.2)
In testing, in accordance with Article 3.3, at least 96 percent of the total specimen weight shall remain on a sieve with a nominal aperture size of 180 micrometer.
10 Additives content
In testing, in accordance with Article .4, the additives content shall be as follows:
In a product containing jasmine flowers, the content of dry jasmine flowers shall be 15%-30% in weight;
10. In a product containing mint, the mint content shall be 20%-30% in weight;
11. The content of any remaining additives shall be as required by the certified authority.
2.11 Microbiological requirements
In testing, in accordance with Article 3.5, the mould count shall be as specified:
- In green tea - less than 10,000 in 1g.
- In Oolong tea - less than 1000 in 1g
- In black tea - less than 1000 in 1g
12 Micro toxins content
In testing, in accordance with Article 3.6, the content shall comply with the micro toxins requirements of “other foods” according to the regulations on micro toxins in food[4].
13 Compliance with the Standard
2.13.1 Compliance of a portion to the Standard
In order to determine whether or not a product portion complies with the Standard, the following procedure is carried out:
Three random samples are taken from the portion as follows:
Sample 1 - to test the compliance with the content requirements (Article 2.7);
Sample 2 - to test the compliance with all Standard requirements, with the exception of the content requirements (Article 2.7) and microbiological requirements (Article 2.11)
Sample 3 - to test the compliance with microbiological requirements (Article 2.11)
The specimens for Sample 1 can be used also as specimen for Sample 2 and Sample 3
1 Sample 1
A random sample of 20 specimens packaged in their original packaging is taken from the portion. The content of type 1.4.1.1 product is tested as required by Israeli Standard IS 1059 for easy to fill products (Group B). The content of type 1.4.1.2 product is tested as required by Israeli Standard IS 1059 for hard to fill products (Group C). Compliance with the requirements of Article 2.7 is tested.
2 Sample 2
A random sample, of the size specified in Table 2, column 2 is taken from the portion. Compliance of the specimens in the sample with all the requirements of the Standard that apply to Sample 2 is tested.
The portion complies with the requirements of the Standard that apply to Sample 2, if the number of defective specimens is no larger than the acceptance value specified in Table 2, column 3.
The portion does not comply with the requirements of the Standard that apply to Sample 2, if the number of defective specimens is equal to or larger than the rejection value specified in Table 2, column 4.
Table 2
|Number of packaging units |Acceptance value |Rejection value |
|Portion size |Sample size | | |
|(1) |(2) |(3) |(4) |
|Up to 500 |3 |0 |1 |
|501-5000 |5 |1 |2 |
|5001-15000 |8 |1 |2 |
|15000 and over |13 |2 |3 |
3 Sample 3
Three specimens are taken from the portion, as specified in the Israeli Standard IS 885, part 1. The compliance of each specimen with the microbiological requirements is tested (Article 2.11)
The potion complies with the requirements of the Standard that apply to Sample 3, if all three samples comply with the microbiological requirements.
4 Compliance regulations
The portion complies with the Standard if all samples taken from the portion have been checked and found to comply to all Standard requirements, according to the following rules:
A. Sample 1 – complied with the content requirements according to Article 2.7
B. Sample 2 – complied with all Standard requirements, with the exception of the content requirements and the microbiological requirements, according to the acceptance number specified in Table 2.
C. Sample 3 – complied with the microbiological requirements according to Article 2.11
2.13.2 Compliance of one packaging unit with the Standard
In order to determine whether or not a single packaging unit complies with the Standard, its compliance with all Standard requirements is tested. With regards to the content – the surplus or deficiency shall not exceed the values stated in Articles 7.2.1.1. and 7.2.1.2 in the Israeli Standard IS 1059
The packaging unit complies with the Standard if it complies with all its requirements. The packaging unit does not comply with the Standard if it does not comply to any one of its requirements, even if it is a part of a packaging unit portion that was found to comply with the Standard according to Article 2.13.1
Chapter 3 – Testing methods
1 Content test
The content is tested in the accepted method, by deducting the weight of the packaging (including tea bags in a product of type 1.4.1.2) from the total weight. The net weight of each specimen from the sample is tested. Afterwards, the average net weight of al specimens in the sample is calculated.
Determining the weight of the packaging shall be conducted in accordance with the requirements of Article 5 of the Israeli Standard IS 1059.
2 Testing the composition of black tea
The composition of black tea is tested as described in Table 3. the detailed tests in the table shall be conducted on each ground specimen, that has been prepared as specified in the International Standard ISO 1572-1980.
Table 3
|Article |Content |Testing in accordance with |
|3.2.1 |Water extract |ISO 9768: 1994 |
|3.2.2 |Total ash |ISO 1575: 1987 |
|3.2.3 |Water-soluble ash |ISO 1576: 1988 |
|3.2.4 |Alkalinity of water-soluble ash |ISO 1578: 1987 |
|3.2.5 |Acid-insoluble ash |ISO 1577: 1987 |
|3.2.6 |Cellulose |ISO 15598: 1999 |
|3.2.7 |Moisture |ISO 1573: 1980 |
|3.2.8 |Lead |AOAC 972.25(a) |
| | |or |
| | |AOAC 934.07(a) |
|3.2.9 |Cadmium |AOAC 945.58(a) |
| | |or |
| | |AOAC 973.34(a) |
|3.2.10 |Caffeine |AOAC 972.16(a) |
| | |or |
| | |AOAC 925.17(a) |
| | |or |
| | |AOAC 969.15(a) |
|Comment to the table: |
|(a) a number of official testing methods from the AOAC official testing methods book. |
3 Testing the size of tea leaves
Specimens weighing 100 g are taken. Each specimen is divided into four sub-specimen weighing 25 g each. The specimens are sifted using a standard sieve3 according to the type of the product (as specified in Article 2.9) by efficient shaking during three minutes at least. The quantity of material left on the sieve is weighed. For each specimen an average value of the remaining material is calculated, expressed in percentage of the weight of the tea that had been sifted.
4 Testing the additives content
The jasmine flowers or mint leaves are removed manually from the product. They are weighed and their compliance with the requirements of Article 2.10 is tested. If necessary, a magnifying glass or other equipment can be used to remove the additives from the product.
5 Microbiological test
The mould is counted as specified in the Israeli Standard IS 885 Part 8.
6 Testing for micro toxins
Tested as specified in the regulations relating to micro toxins in food5.
-----------------------
[1] With the exception of green tea, that does not go through fermentation.
[2] As specified in Public Health Regulations (food) (pesticide residue) 1991, regulations collection 5337 dated 25-02-1991 or any other rule that will replace these regulations.
[3] For technical requirements for sieves, see the International Standard ISO 3310-1200
[4] Public Health Regulations (food) (micro toxins in food) 1996, regulations collection 5744 dated 30-04-1996 or any other rule that will replace these regulations.
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