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

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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
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  © ISO 2023 – All rights reserved

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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
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© ISO 2023 – All rights reserved

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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.
iv
  © ISO 2023 – All rights reserved

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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.
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© ISO 2023 – All rights reserved

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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
ii
  © 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.
iv
  © 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
...