ISO 20715:2023

Tea — Classification of tea types

This document establishes a classification for the types of tea produced from the plant Camellia sinensis (L.) O. Kuntze. It is applicable to the production, scientific research, teaching, trade and inspection of tea. It does not apply to the infusions from herbs or fruits other than Camellia sinensis (L.) O. kuntze referred to as “tea”.

Thé — Classification des types de thé

General Information

• Status: Published
• Publication Date: 07-Mar-2023
• ICS: 67.140.10 - Tea
• Technical Committee: ISO/TC 34/SC 8 - Tea
• Drafting Committee: ISO/TC 34/SC 8/WG 6 - Tea classification
• Current Stage: 6060 - International Standard published
• Start Date: 08-Mar-2023
• Due Date: 17-Aug-2023
• Completion Date: 08-Mar-2023

Standards Content (Sample)

INTERNATIONAL ISO
STANDARD 20715
First edition
2023-03
Tea — Classification of tea types
Thé — Classification des types de thé
Reference number
ISO 20715:2023(E)
© ISO 2023
---------------------- Page: 1 ----------------------
ISO 20715:2023(E)
COPYRIGHT PROTECTED DOCUMENT
© ISO 2023

All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication may

be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting on

the internet or an intranet, without prior written permission. Permission can be requested from either ISO at the address below

or ISO’s member body in the country of the requester.
ISO copyright office
CP 401 • Ch. de Blandonnet 8
CH-1214 Vernier, Geneva
Phone: [phone]
Email: [e-mail]
Website: www.iso.org
Published in Switzerland
© ISO 2023 – All rights reserved
---------------------- Page: 2 ----------------------
ISO 20715:2023(E)
Contents  Page

Foreword ........................................................................................................................................................................................................................................iv

Introduction .................................................................................................................................................................................................................................v

1  Scope ................................................................................................................................................................................................................................. 1

2  Normative references ..................................................................................................................................................................................... 1

3  Terms and definitions .................................................................................................................................................................................... 1

4  Principle of tea classification ................................................................................................................................................................. 3

5  Tea types....................................................................................................................................................................................................................... 4

5.1 General ........................................................................................................................................................................................................... 4

5.2 Black tea ....................................................................................................................................................................................................... 4

5.2.1 Orthodox black tea ............................................................................................................................................................ 4

5.2.2 Broken black tea ................................................................................................................................................................. 5

5.2.3 Congou black tea ................................................................................................................................................................. 5

5.2.4 Souchong black tea ........................................................................................................................................................... 5

5.3 Green tea ...................................................................................................................................................................................................... 6

5.3.1 Pan-fired green tea ........................................................................................................................................................... 6

5.3.2 Roasted green tea .............................................................................................................................................................. 6

5.3.3 Sun-dried green tea ......................................................................................................................................................... 6

5.3.4 Steamed green tea ............................................................................................................................................................. 6

5.3.5 Broken green tea ................................................................................................................................................................ 6

5.3.6 Matcha tea ................................................................................................................................................................................ 6

5.4 White tea ........................................................................................................................................... ........................................................... 6

5.4.1 Bud white tea ......................................................................................................................................................................... 6

5.4.2 Bud-leaf white tea.............................................................................................................................................................. 6

5.5 Oolong tea ................................................................................................................................................................................................... 6

5.6 Dark tea ......................................................................................................................................................................................................... 6

5.6.1 Ripen pu-erh tea ................................................................................................................................................................. 6

5.6.2 Other dark teas .................................................................................................................................................................... 6

5.7 Yellow tea .................................................................................................................................................................................................... 7

Bibliography ................................................................................................................................................................................................................................ 8

iii
© ISO 2023 – All rights reserved
---------------------- Page: 3 ----------------------
ISO 20715:2023(E)
Foreword

ISO (the International Organization for Standardization) is a worldwide federation of national standards

bodies (ISO member bodies). The work of preparing International Standards is normally carried out

through ISO technical committees. Each member body interested in a subject for which a technical

committee has been established has the right to be represented on that committee. International

organizations, governmental and non-governmental, in liaison with ISO, also take part in the work.

ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of

electrotechnical standardization.

The procedures used to develop this document and those intended for its further maintenance are

described in the ISO/IEC Directives, Part 1. In particular, the different approval criteria needed for the

different types of ISO documents should be noted. This document was drafted in accordance with the

editorial rules of the ISO/IEC Directives, Part 2 (see www.iso.org/directives).

Attention is drawn to the possibility that some of the elements of this document may be the subject of

patent rights. ISO shall not be held responsible for identifying any or all such patent rights. Details of

any patent rights identified during the development of the document will be in the Introduction and/or

on the ISO list of patent declarations received (see www.iso.org/patents).

Any trade name used in this document is information given for the convenience of users and does not

constitute an endorsement.

For an explanation of the voluntary nature of standards, the meaning of ISO specific terms and

expressions related to conformity assessment, as well as information about ISO’s adherence to

the World Trade Organization (WTO) principles in the Technical Barriers to Trade (TBT), see

www.iso.org/iso/foreword.html.

This document was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 8,

Tea.

Any feedback or questions on this document should be directed to the user’s national standards body. A

complete listing of these bodies can be found at www.iso.org/members.html.
© ISO 2023 – All rights reserved
---------------------- Page: 4 ----------------------
ISO 20715:2023(E)
Introduction

Tea (Camellia sinensis) is an important agricultural crop that is grown in the tropical and sub-tropical

regions of the world. The tender shoots and leaves of the plant are processed and used to prepare an

aromatic infusion which is consumed globally as a beverage. Tea is known to be one of the most popular

beverages in the world and it is thought to be the most widely consumed non-alcoholic drink after water.

There are many different types of tea. The most common are black tea, green tea, white tea, oolong tea,

dark tea and yellow tea.

International Standards for the preparation of tea are based on processing fresh tea leaves and aeration.

The basic tea types are black tea (see ISO 3720), green tea (see ISO 11287), white tea (see ISO/TR 12591),

oolong tea (see ISO 20716), dark tea and yellow tea. These six tea types can be reprocessed or further-

processed to create products such as scented tea, compressed tea and instant tea.

This document outlines principles and a classification of the six tea types. The classification will allow

consumers, world tea traders and governments to have a clear understanding of the different types of

tea through their processing techniques.
© ISO 2023 – All rights reserved
---------------------- Page: 5 ----------------------
INTERNATIONAL STANDARD ISO 20715:2023(E)
Tea — Classification of tea types
1  Scope

This document establishes a classification for the types of tea produced from the plant Camellia sinensis

(L.) O. Kuntze.

It is applicable to the production, scientific research, teaching, trade and inspection of tea.

It does not apply to the infusions from herbs or fruits other than Camellia sinensis (L.) O. kuntze referred

to as “tea”.
2  Normative references
There are no normative referen
...

DRAFT INTERNATIONAL STANDARD
ISO/DIS 20715
ISO/TC 34/SC 8 Secretariat: BSI
Voting begins on: Voting terminates on:
2022-06-23 2022-09-15
Tea classification
Classification du thé
ICS: 67.140.10
THIS DOCUMENT IS A DRAFT CIRCULATED
FOR COMMENT AND APPROVAL. IT IS
THEREFORE SUBJECT TO CHANGE AND MAY
This document is circulated as received from the committee secretariat.
NOT BE REFERRED TO AS AN INTERNATIONAL
STANDARD UNTIL PUBLISHED AS SUCH.
IN ADDITION TO THEIR EVALUATION AS
BEING ACCEPTABLE FOR INDUSTRIAL,
TECHNOLOGICAL, COMMERCIAL AND
USER PURPOSES, DRAFT INTERNATIONAL
STANDARDS MAY ON OCCASION HAVE TO
BE CONSIDERED IN THE LIGHT OF THEIR
POTENTIAL TO BECOME STANDARDS TO
WHICH REFERENCE MAY BE MADE IN
Reference number
NATIONAL REGULATIONS.
ISO/DIS 20715:2022(E)
RECIPIENTS OF THIS DRAFT ARE INVITED
TO SUBMIT, WITH THEIR COMMENTS,
NOTIFICATION OF ANY RELEVANT PATENT
RIGHTS OF WHICH THEY ARE AWARE AND TO
PROVIDE SUPPORTING DOCUMENTATION. © ISO 2022
---------------------- Page: 1 ----------------------
ISO/DIS 20715:2022(E)
DRAFT INTERNATIONAL STANDARD
ISO/DIS 20715
ISO/TC 34/SC 8 Secretariat: BSI
Voting begins on: Voting terminates on:
Tea classification
Classification du thé
ICS: 67.140.10
COPYRIGHT PROTECTED DOCUMENT
THIS DOCUMENT IS A DRAFT CIRCULATED
FOR COMMENT AND APPROVAL. IT IS
© ISO 2022
THEREFORE SUBJECT TO CHANGE AND MAY
This document is circulated as received from the committee secretariat.

All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication may

NOT BE REFERRED TO AS AN INTERNATIONAL

be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting on STANDARD UNTIL PUBLISHED AS SUCH.

the internet or an intranet, without prior written permission. Permission can be requested from either ISO at the address below

IN ADDITION TO THEIR EVALUATION AS

or ISO’s member body in the country of the requester. BEING ACCEPTABLE FOR INDUSTRIAL,

TECHNOLOGICAL, COMMERCIAL AND
ISO copyright office
USER PURPOSES, DRAFT INTERNATIONAL
CP 401 • Ch. de Blandonnet 8
STANDARDS MAY ON OCCASION HAVE TO
BE CONSIDERED IN THE LIGHT OF THEIR
CH-1214 Vernier, Geneva
POTENTIAL TO BECOME STANDARDS TO
Phone: [phone]
WHICH REFERENCE MAY BE MADE IN
Reference number
Email: [e-mail]
NATIONAL REGULATIONS.
Website: www.iso.org ISO/DIS 20715:2022(E)
RECIPIENTS OF THIS DRAFT ARE INVITED
Published in Switzerland
TO SUBMIT, WITH THEIR COMMENTS,
NOTIFICATION OF ANY RELEVANT PATENT
RIGHTS OF WHICH THEY ARE AWARE AND TO
© ISO 2022 – All rights reserved
PROVIDE SUPPORTING DOCUMENTATION. © ISO 2022
---------------------- Page: 2 ----------------------
ISO/DIS 20715:2022(E)
Contents Page

Foreword ........................................................................................................................................................................................................................................iv

Introduction .................................................................................................................................................................................................................................v

1 Scope ................................................................................................................................................................................................................................. 1

2 Normative references ..................................................................................................................................................................................... 1

3 Terms and definitions .................................................................................................................................................................................... 1

4 Principle of tea classification ................................................................................................................................................................. 3

5 Tea type ......................................................................................................................................................................................................................... 4

5.1 General ........................................................................................................................................................................................................... 4

5.2 Black tea ....................................................................................................................................................................................................... 4

5.2.1 Orthodox black tea ............................................................................................................................................................ 4

5.2.2 Broken black tea ................................................................................................................................................................. 4

5.2.3 Congou black tea ................................................................................................................................................................. 5

5.2.4 Souchong black tea ........................................................................................................................................................... 5

5.3 Green tea ...................................................................................................................................................................................................... 5

5.3.1 Pan-fired green tea ........................................................................................................................................................... 5

5.3.2 Roasted green tea .............................................................................................................................................................. 5

5.3.3 Sun-dried green tea ......................................................................................................................................................... 5

5.3.4 Steamed green tea ............................................................................................................................................................. 5

5.3.5 Broken green tea ................................................................................................................................................................ 5

5.3.6 Matcha tea ................................................................................................................................................................................ 5

5.4 White tea ........................................................................................................................................... ........................................................... 6

5.4.1 Bud white tea ......................................................................................................................................................................... 6

5.4.2 Bud-leaf white tea.............................................................................................................................................................. 6

5.5 Oolong tea ................................................................................................................................................................................................... 6

5.6 Dark tea ......................................................................................................................................................................................................... 6

5.6.1 Ripen pu-erh tea ................................................................................................................................................................. 6

5.6.2 Other dark tea ....................................................................................................................................................................... 6

5.7 Yellow tea .................................................................................................................................................................................................... 6

Bibliography ................................................................................................................................................................................................................................ 7

iii
© ISO 2022 – All rights reserved
---------------------- Page: 3 ----------------------
ISO/DIS 20715:2022(E)
Foreword

ISO (the International Organization for Standardization) is a worldwide federation of national standards

bodies (ISO member bodies). The work of preparing International Standards is normally carried out

through ISO technical committees. Each member body interested in a subject for which a technical

committee has been established has the right to be represented on that committee. International

organizations, governmental and non-governmental, in liaison with ISO, also take part in the work.

ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of

electrotechnical standardization.

The procedures used to develop this document and those intended for its further maintenance are

described in the ISO/IEC Directives, Part 1. In particular, the different approval criteria needed for the

different types of ISO documents should be noted. This document was drafted in accordance with the

editorial rules of the ISO/IEC Directives, Part 2 (see www.iso.org/directives).

Attention is drawn to the possibility that some of the elements of this document may be the subject of

patent rights. ISO shall not be held responsible for identifying any or all such patent rights. Details of

any patent rights identified during the development of the document will be in the Introduction and/or

on the ISO list of patent declarations received (see www.iso.org/patents).

Any trade name used in this document is information given for the convenience of users and does not

constitute an endorsement.

This document was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 8,

Tea.
© ISO 2022 – All rights reserved
---------------------- Page: 4 ----------------------
ISO/DIS 20715:2022(E)
Introduction

Tea (Camellia sinensis) is an important agricultural crop that is grown in the tropical and sub-tropical

regions of the world. The tender shoots and leaves of the plant are processed and used to prepare an

aromatic infusion which is consumed globally as a beverage. Tea is known to be one of the most popular

beverages in the world and it is thought to be the most widely consumed non-alcoholic drink after water.

Tea is the most popular and healthy beverage, all derived from the processed young tea shoots of the tea

plant Camellia sinensis. There are a vast number of different teas including tea, flavoured tea, teabags,

decaffeinated tea, and tea or flavoured tea with other food ingredients in worldwide market, but they

belong to the derivatives of basic tea types. The most commonly teas found in the market are black

tea, green tea, white tea, oolong tea, yellow tea and dark tea. This follows the ISO standards of tea and

technical reports. Recently, the market for white tea, dark tea and yellow tea is growing.

Tea is a global expanding market and people in over 195 countries drinking it. It is produced in

more than 60 countries; mainly in Asia, Africa and Latin America. China, India, Kenya, Sri Lanka and

Indonesia account for 80 % of worldwide production. In 2020, a total of 6,29 million tonnes of tea were

produced. It has doubled in the past twenty years. World tea exports increase annually by 0,5 percent

over the last decade to reach 1,74 million tonnes in 2020. The massive expansion is also a result of

increased consumer health consciousness. World tea consumption increases annually by 3,6 percent to

6,1 million tonnes over the decade to 2020.

Tea standards are based on processing freshly tea leaves and aeration (previously referred to

as fermentation) when catechins and other tea polyphenols were oxidized into polymerized

polyphenols. The basic range
...