====== Cómo preparar una buena taza de té: BS6008:1980/ISO 3103 ======

Los textos originales se pueden adquirir a "precios módicos" a las respectivas instituciones:

  * [[http://www.iso.org/iso/iso_catalogue/catalogue_tc/catalogue_detail.htm?csnumber=8250|ISO 3103]]
  * [[http://infostore.saiglobal.com/store/details.aspx?ProductID=411216|BS6008:1980]]

Pero el procedimiento se puede resumir de la siguiente manera:


  * The pot should be white porcelain or glazed earthenware and have a partly serrated edge. It should have a lid that fits loosely inside the pot.
  * If a large pot is used, it should hold a maximum of 310 ml (±8 ml) and must weigh 200 g (±10 g).
  * If a small pot is used, it should hold a maximum of 150 ml (±4 ml) and must weigh 118 g (±10 g).
  * 2 grams of tea (measured to ±2% accuracy) per 100 ml boiling water is placed into the pot.
  * Freshly boiling water is poured into the pot to within 4–6 mm of the brim. Allow 20 seconds for water to cool.
  * The water should be similar to the drinking water where the tea will be consumed
  * Brewing time is six minutes.
  * The brewed tea is then poured into a white porcelain or glazed earthenware bowl.
  * If a large bowl is used, it must have a capacity of 380 ml and weigh 200 g (±20 g)
  * If a small bowl is used, it must have a capacity of 200 ml and weigh 105 g (±20 g)
  * If the test involves milk, then it is added before pouring the infused tea.
  * Milk added after the pouring of tea is best tasted when the liquid is between 65 - 80 °C.
  * 5 ml of milk for the large bowl, or 2.5 ml for the small bowl, is used.

Controversia: éste procedimiento ha sido duramente criticado, porque no contempla el recalentamiento de la tetera