ISO/PWI 20715

Tea — Classification of tea types

Thé — Classification des types de thé

General Information

• Status: Published
• 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: 6000 - International Standard under publication
• Completion Date: 21-Jan-2023

Standards Content (Sample)

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.
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NATIONAL REGULATIONS.
ISO/DIS 20715:2022(E)
RECIPIENTS OF THIS DRAFT ARE INVITED
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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
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STANDARDS MAY ON OCCASION HAVE TO
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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
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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
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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
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