ISO 18449:2025
(Main)Green tea — Vocabulary
Green tea — Vocabulary
This document defines terms for classifying and assessing green tea for commerce.
Thé vert — Vocabulaire
General Information
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Buy Standard
Standards Content (Sample)
International
Standard
ISO 18449
Second edition
Green tea — Vocabulary
2025-07
Thé vert — Vocabulaire
Reference number
© ISO 2025
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: +41 22 749 01 11
Email: copyright@iso.org
Website: www.iso.org
Published in Switzerland
ii
Contents Page
Foreword .iv
Introduction .v
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
3.1 Classification of green tea .1
3.2 Dry leaf .2
3.2.1 Appearance .2
3.2.2 Colour .6
3.3 Quality of liquor .8
3.3.1 Taste .8
3.3.2 Colour of liquor .10
3.4 Infused leaf .11
3.4.1 Appearance .11
3.4.2 Aroma . 13
Annex A (informative) Picture examples of the green tea terms defined for classification .16
Annex B (informative) Picture examples of the green tea terms defined for appearance of dry
leaf .21
Annex C (informative) Picture examples of the green tea terms defined for colour of dry leaf .40
Annex D (informative) Picture examples of the green tea terms defined for colour of liquor .45
Annex E (informative) Picture examples of the green tea terms defined for appearance of
infused leaf .49
Annex F (informative) Taste wheel for the defined terms of green tea .55
Annex G (informative) Aroma wheel for the defined terms of green tea .56
Bibliography .57
Index .58
iii
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 document 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).
ISO draws attention to the possibility that the implementation of this document may involve the use of (a)
patent(s). ISO takes no position concerning the evidence, validity or applicability of any claimed patent
rights in respect thereof. As of the date of publication of this document, ISO had not received notice of (a)
patent(s) which may be required to implement this document. However, implementers are cautioned that
this may not represent the latest information, which may be obtained from the patent database available at
www.iso.org/patents. ISO shall not be held responsible for identifying any or all such patent rights.
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.
This second edition cancels and replaces the first edition (ISO 18449:2021), which has been technically
revised.
The main changes are as follows:
— the Introduction has been revised;
— terms 3.1.1.5 and 3.1.1.6 have been added;
— Annexes A to G have been added to provide illustrated examples.
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
Introduction
Tea is grown and manufactured in numerous countries around the world and is blended or drunk in many
more. Green tea is produced using fresh tea leaves, which can be from more than one garden or region. There
are many factors that impact the flavour of green tea, including the water used for brewing, the preparation
method of the liquor and individual tastes.
[1]
The two International Standards for black tea, which provide a vocabulary and requirements, ISO 6078
[2]
and ISO 3720 , respectively, were first published in the 1980s and are still used today, with the latter having
been revised several times. They have played an important role in improving the global black tea trade.
Currently, an increasing number of consumers enjoy drinking green tea not only for its impact on health, but
[3]
also for its special appearance and flavour. ISO 11287 provides the requirements for green tea, and this
document provides the accompanying vocabulary. It has been developed primarily for use by the tea trade,
to enable clear and open communication, and also to ensure that consumers are not misled.
The quality of green tea is usually assessed by professional tea tasters, whose judgement is based on their
experience of tea evaluation, the conditions of the producing area and the preferences of the consuming
country. Five factors are considered when evaluating the quality of green tea: the appearance of the dry tea
leaf (such as shape, colour, cleanliness and evenness), the appearance and the odour of the infused leaf, and
the colour and the taste of the tea liquor. Usually, a chemical analysis of tea is undertaken only when it is
specifically requested or abnormal characteristics are exhibited.
This document comprises a selection of terms used in the tea trade all over the world, covering not only the
processing of green tea but also the essential aspects of assessing green tea for commerce. Corresponding
images for these terms are provided in Annexes A to E. Flavour wheels of taste and aroma are presented in
Annexes F and G, respectively, to facilitate the intuitive understanding and application of the terms.
Many of the terms in current use for green tea are synonymous or very similar in meaning, and considerable
divergences in usage exist.
Accordingly, this document aims to establish recognized definitions for the terms, and thus eliminate
differences in usage, and also to encourage a reduction in the number of terms used overall.
The terms are classified as follows:
— classification of green tea (see 3.1);
— dry leaf (see 3.2):
— appearance (see 3.2.1);
— colour (see 3.2.2);
— quality of liquor (see 3.3):
— taste (see 3.3.1);
— colour of liquor (see 3.3.2);
— infused leaf (see 3.4):
— appearance (see 3.4.1);
— aroma (see 3.4.2).
v
International Standard ISO 18449:2025(en)
Green tea — Vocabulary
1 Scope
This document defines terms for classifying and assessing green tea for commerce.
2 Normative references
There are no normative references in this document.
3 Terms and definitions
ISO and IEC maintain terminology databases for use in standardization at the following addresses:
— ISO Online browsing platform: available at https:// www .iso .org/ obp
— IEC Electropedia: available at https:// www .electropedia .org/
3.1 Classification of green tea
3.1.1
green tea
tea derived solely and exclusively, and produced, from the leaves, buds and tender stems of the species
Camellia sinensis (Linnaeus) O. Kuntze, known to be suitable for making tea for consumption as a beverage
Note 1 to entry: The processing of green tea consists of two parts: first, manufacturing and then refining. In the first,
tea is manufactured through withering, fixation, shaping (rolling or others) and drying. In the refining process, the
products are made by mixing, sifting, stalk extraction and fanning, etc.
3.1.1.1
pan-fired green tea
green tea (3.1.1) whose drying process after rolling is through a hot machine to achieve further shaping and
final dryness
3.1.1.1.1
ball-shaped pan-fired green tea
green tea (3.1.1) manufactured with a special process for rolling up the leaf tightly and making green tea
ball-shaped
Note 1 to entry: See Figure A.1.
3.1.1.1.2
long-shaped pan-fired green tea
long-shaped fired green tea (3.1.1) with a long strip appearance manufactured with a special process of
twisting
Note 1 to entry: See Figure A.2.
3.1.1.1.3
flat-shaped pan-fired green tea
pan-fried green tea (3.1.1) manufactured with a special process for flattening leaf and making green tea flat
Note 1 to entry: See Figure A.3.
3.1.1.2
roasted green tea
green tea (3.1.1) whose final drying is by hot air
EXAMPLE Hojicha is widely known as roasted green tea.
Note 1 to entry: See Figure A.4.
3.1.1.3
sun-dried green tea
green tea (3.1.1) dried in moderate sunlight
Note 1 to entry: See Figure A.5.
3.1.1.4
steamed green tea
green tea (3.1.1) whose enzymes are inactivated and fixed by steaming
Note 1 to entry: See Figure A.6.
3.1.1.5
broken green tea
graded green tea
green tea (3.1.1) that is crushed during processing
Note 1 to entry: See Figure A.7.
3.1.1.6
matcha tea
steamed green tea (3.1.1.4) that is finely grinded and whose leaves are grown under the shade
Note 1 to entry: See Figure A.8.
3.2 Dry leaf
3.2.1 Appearance
3.2.1.1
bent
not straight (3.2.1.33), slightly curved
Note 1 to entry: See Figure B.1.
3.2.1.2
bird tongue-like
small (3.2.1.29) and flat buds similar to the tongue of a tit
Note 1 to entry: See Figure B.2.
3.2.1.3
blister
swelling on the leaf surface caused by too rapid removal of moisture during manufacturing
Note 1 to entry: See Figure B.3.
3.2.1.4
blunt
with no sharp tip
Note 1 to en
...
FINAL DRAFT
International
Standard
ISO/FDIS 18449
ISO/TC 34/SC 8
Green tea — Vocabulary
Secretariat: DIN
Thé vert — Vocabulaire
Voting begins on:
2025-04-22
Voting terminates on:
2025-06-17
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 SUPPOR TING DOCUMENTATION.
IN ADDITION TO THEIR EVALUATION AS
BEING ACCEPTABLE FOR INDUSTRIAL, TECHNO
LOGICAL, COMMERCIAL AND USER PURPOSES, DRAFT
INTERNATIONAL STANDARDS MAY ON OCCASION HAVE
TO BE CONSIDERED IN THE LIGHT OF THEIR POTENTIAL
TO BECOME STAN DARDS TO WHICH REFERENCE MAY BE
MADE IN NATIONAL REGULATIONS.
Reference number
ISO/FDIS 18449:2025(en) © ISO 2025
FINAL DRAFT
ISO/FDIS 18449:2025(en)
International
Standard
ISO/FDIS 18449
ISO/TC 34/SC 8
Green tea — Vocabulary
Secretariat: DIN
Thé vert — Vocabulaire
Voting begins on:
Voting terminates on:
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 SUPPOR TING DOCUMENTATION.
© ISO 2025
IN ADDITION TO THEIR EVALUATION AS
All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication may
BEING ACCEPTABLE FOR INDUSTRIAL, TECHNO
LOGICAL, COMMERCIAL AND USER PURPOSES, DRAFT
be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting on
INTERNATIONAL STANDARDS MAY ON OCCASION HAVE
the internet or an intranet, without prior written permission. Permission can be requested from either ISO at the address below
TO BE CONSIDERED IN THE LIGHT OF THEIR POTENTIAL
or ISO’s member body in the country of the requester.
TO BECOME STAN DARDS TO WHICH REFERENCE MAY BE
MADE IN NATIONAL REGULATIONS.
ISO copyright office
CP 401 • Ch. de Blandonnet 8
CH-1214 Vernier, Geneva
Phone: +41 22 749 01 11
Email: copyright@iso.org
Website: www.iso.org
Published in Switzerland Reference number
ISO/FDIS 18449:2025(en) © ISO 2025
ii
ISO/FDIS 18449:2025(en)
Contents Page
Foreword .iv
Introduction .v
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
3.1 Classification of green tea .1
3.2 Dry leaf .2
3.2.1 Appearance .2
3.2.2 Colour .6
3.3 Quality of liquor .8
3.3.1 Taste .8
3.3.2 Colour of liquor .10
3.4 Infused leaf .11
3.4.1 Appearance .11
3.4.2 Aroma . 13
Annex A (informative) Picture examples of the green tea terms defined for classification .16
Annex B (informative) Picture examples of the green tea terms defined for appearance of dry
leaf .21
Annex C (informative) Picture examples of the green tea terms defined for colour of dry leaf .39
Annex D (informative) Picture examples of the green tea terms defined for colour of liquor .44
Annex E (informative) Picture examples of the green tea terms defined for appearance of
infused leaf .48
Annex F (informative) Taste wheel for the defined terms of green tea .54
Annex G (informative) Aroma wheel for the defined terms of green tea .55
Bibliography .56
Index .57
iii
ISO/FDIS 18449:2025(en)
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 document 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).
ISO draws attention to the possibility that the implementation of this document may involve the use of (a)
patent(s). ISO takes no position concerning the evidence, validity or applicability of any claimed patent
rights in respect thereof. As of the date of publication of this document, ISO had not received notice of (a)
patent(s) which may be required to implement this document. However, implementers are cautioned that
this may not represent the latest information, which may be obtained from the patent database available at
www.iso.org/patents. ISO shall not be held responsible for identifying any or all such patent rights.
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.
This second edition cancels and replaces the first edition (ISO 18449:2021), which has been technically
revised.
The main changes are as follows:
— the Introduction has been revised;
— terms 3.1.1.5 and 3.1.1.6 have been added;
— Annexes A to G have been added to provide illustrated examples.
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/FDIS 18449:2025(en)
Introduction
Tea is grown and manufactured in numerous countries around the world and is blended or drunk in many
more. Green tea is produced using fresh tea leaves, which can be from more than one garden or region. There
are many factors that impact the flavour of green tea, including the water used for brewing, the preparation
method of the liquor and individual tastes.
[1]
The two International Standards for black tea, which provide a vocabulary and requirements, ISO 6078
[2]
and ISO 3720 , respectively, were first published in the 1980s and are still used today, with the latter having
been revised several times. They have played an important role in improving the global black tea trade.
Currently, an increasing number of consumers enjoy drinking green tea not only for its impact on health, but
[3]
also for its special appearance and flavour. ISO 11287 provides the requirements for green tea, and this
document provides the accompanying vocabulary. It has been developed primarily for use by the tea trade,
to enable clear and open communication, and also to ensure that consumers are not misled.
The quality of green tea is usually assessed by professional tea tasters, whose judgement is based on their
experience of tea evaluation, the conditions of the producing area and the preferences of the consuming
country. Five factors are considered when evaluating the quality of green tea: the appearance of the dry tea
leaf (such as shape, colour, cleanliness and evenness), the appearance and the odour of the infused leaf, and
the colour and the taste of the tea liquor. Usually, a chemical analysis of tea is undertaken only when it is
specifically requested or abnormal characteristics are exhibited.
This document comprises a selection of terms used in the tea trade all over the world, covering not only the
processing of green tea but also the essential aspects of assessing green tea for commerce. Corresponding
images for these terms are provided in Annexes A to E. Flavour wheels of taste and aroma are presented in
Annexes F and G, respectively, to facilitate the intuitive understanding and application of the terms.
Many of the terms in current use for green tea are synonymous or very similar in meaning, and considerable
divergences in usage exist.
Accordingly, this document aims to establish recognized definitions for the terms, and thus eliminate
differences in usage, and also to encourage a reduction in the number of terms used overall.
The terms are classified as follows:
— classification of green tea (see 3.1);
— dry leaf (see 3.2):
— appearance (see 3.2.1);
— colour (see 3.2.2);
— quality of liquor (see 3.3):
— taste (see 3.3.1);
— colour of liquor (see 3.3.2);
— infused leaf (see 3.4):
— appearance (see 3.4.1);
— aroma (see 3.4.2).
v
FINAL DRAFT International Standard ISO/FDIS 18449:2025(en)
Green tea — Vocabulary
1 Scope
This document defines terms for classifying and assessing green tea for commerce.
2 Normative references
There are no normative references in this document.
3 Terms and definitions
ISO and IEC maintain terminology databases for use in standardization at the following addresses:
— ISO Online browsing platform: available at https:// www .iso .org/ obp
— IEC Electropedia: available at https:// www .electropedia .org/
3.1 Classification of green tea
3.1.1
green tea
tea derived solely and exclusively, and produced, from the leaves, buds and tender stems of the species
Camellia sinensis (Linnaeus) O. Kuntze, known to be suitable for making tea for consumption as a beverage
Note 1 to entry: The processing of green tea consists of two parts: first, manufacturing and then refining. In the first,
tea is manufactured through withering, fixation, shaping (rolling or others) and drying. In the refining process, the
products are made by mixing, sifting, stalk extraction and fanning, etc.
3.1.1.1
pan-fired green tea
green tea (3.1.1) whose drying process after rolling is through a hot machine to achieve further shaping and
final dryness
3.1.1.1.1
ball-shaped pan-fired green tea
green tea (3.1.1) manufactured with a special process for rolling up the leaf tightly and making green tea
ball-shaped
Note 1 to entry: See Figure A.1.
3.1.1.1.2
long-shaped pan-fired green tea
long-shaped fired green tea (3.1.1) with a long strip appearance manufactured with a special process of
twisting
Note 1 to entry: See Figure A.2.
3.1.1.1.3
flat-shaped pan-fired green tea
pan-fried green tea (3.1.1) manufactured with a special process f
...
ISO/FDIS 18449:2025(en)
ISO/TC 34/SC 8
Secretariat: DIN
Date: 2025-03-1004-08
Green tea — Vocabulary
Thé vert — Vocabulaire
FDIS stage
ISO/FDIS 18449:2025(en)
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: + 41 22 749 01 11
E-mail: copyright@iso.org
Website: www.iso.org
Published in Switzerland
ii
ISO/FDIS 18449:2025(en)
Contents
Foreword . iv
Introduction . v
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
3.1 Classification of green tea . 1
3.2 Dry leaf . 2
3.3 Quality of liquor. 9
3.4 Infused leaf . 12
Annex A (informative) Picture examples of the green tea terms defined for classification . 17
Annex B (informative) Picture examples of the green tea terms defined for appearance of dry
leaf . 22
Annex C (informative) Picture examples of the green tea terms defined for colour of dry leaf . 40
Annex D (informative) Picture examples of the green tea terms defined for colour of liquor . 45
Annex E (informative) Picture examples of the green tea terms defined for appearance of
infused leaf . 49
Annex F (informative) Taste wheel for the defined terms of green tea . 55
Annex G (informative) Aroma wheel for the defined terms of green tea . 56
Bibliography . 57
Index 58
iii
ISO/FDIS 18449:2025(en)
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 document 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).
ISO draws attention to the possibility that the implementation of this document may involve the use of (a)
patent(s). ISO takes no position concerning the evidence, validity or applicability of any claimed patent rights
in respect thereof. As of the date of publication of this document, ISO had not received notice of (a) patent(s)
which may be required to implement this document. However, implementers are cautioned that this may not
represent the latest information, which may be obtained from the patent database available at
www.iso.org/patents. ISO shall not be held responsible for identifying any or all such patent rights.
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.
This second edition cancels and replaces the first edition (ISO 18449:2021), which has been technically
revised.
The main changes are as follows:
— the Introduction has been revised;
— terms 3.1.1.5 and 3.1.1.6 have been added;
— — all terms and definitions editorially revised;
— Annexes A to G have been added to provide illustrated examples.
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/FDIS 18449:2025(en)
Introduction
Tea is grown and manufactured in numerous countries around the world and is blended or drunk in many
more. Green tea is produced using fresh tea leaves, which can be from more than one garden or region. There
are many factors that impact the flavour of green tea, including the water used for brewing, the preparation
method of the liquor and individual tastes.
[1]
The two International Standards for black tea, which provide a vocabulary and requirements, ISO 6078 and
[2]
ISO 3720 , respectively, were first published in the 1980s and are still used today, with the latter having been
revised several times. They have played an important role in improving the global black tea trade.
Currently, an increasing number of consumers enjoy drinking green tea not only for its impact on health, but
[3]
also for its special appearance and flavour. ISO 11287 provides the requirements for green tea, and this
document provides the accompanying vocabulary. It has been developed primarily for use by the tea trade, to
enable clear and open communication, and also to ensure that consumers are not misled.
The quality of green tea is usually assessed by professional tea tasters, whose judgement is based on their
experience of tea evaluation, the conditions of the producing area and the preferences of the consuming
country. Five factors are considered when evaluating the quality of green tea: the appearance of the dry tea
leaf (such as shape, colour, cleanliness and evenness), the appearance and the odour of the infused leaf, and
the colour and the taste of the tea liquor. Usually, a chemical analysis of tea is undertaken only when it is
specifically requested or abnormal characteristics are exhibited.
This document comprises a selection of terms used in the tea trade all over the world, covering not only the
processing of green tea but also the essential aspects of assessing green tea for commerce. Corresponding
images for these terms are provided in Annexes A to E.and flavour Flavour wheels of taste and aroma are
presented in Annexes F and G, respectively, to facilitate the intuitive understanding and application of the
terms.
Many of the terms in current use for green tea are synonymous or very similar in meaning, and considerable
divergences in usage exist.
Accordingly, this document aims to establish recognized definitions for the terms, and thus eliminate
differences in usage, and also to encourage a reduction in the number of terms used overall.
The terms are classified as follows:
— classification of green tea (see 3.1);
— dry leaf (see 3.2):
— appearance (see 3.2.1);
— colour (see 3.2.2);
— quality of liquor (see 3.3):
— taste (see 3.3.1);
— colour of liquor (see 3.3.2);
— infused leaf (see 3.4):
— appearance (see 3.4.1);
v
ISO/FDIS 18449:2025(en)
— aroma (see 3.4.2).
vi
Green tea — Vocabulary
1 Scope
This document defines terms for classifying and assessing green tea for commerce.
2 Normative references
There are no normative references in this document.
3 Terms and definitions
ISO and IEC maintain terminology databases for use in standardization at the following addresses:
— ISO Online browsing platform: available at https://www.iso.org/obp
— IEC Electropedia: available at https://www.electropedia.org/
3.1 Classification of green tea
3.1.1
green tea
tea derived solely and exclusively, and produced, from the leaves, buds and tender stems of the species
Camellia sinensis (Linnaeus) O. Kuntze, known to be suitable for making tea for consumption as a beverage
Note 1 to entry: The processing of green tea consists of two parts: first, manufacturing and then refining. In the first, tea
is manufactured through withering, fixation, shaping (rolling or others) and drying. In the refining process, the products
are made by mixing, sifting, stalk extraction and fanning, etc.
3.1.1.1
pan-fired green tea
green tea (3.1.1) whose drying process after rolling is through a hot machine to achieve further shaping and
final dryness
3.1.1.1.1
ball-shaped pan-fired green tea
green tea (3.1.1) manufactured with a special process for rolling up the leaf tightly and making green tea ball-
shaped
Note 1 to entry: See Figure A.1.
3.1.1.1.2
long-shaped pan-fired green tea
long-shaped fired green tea (3.1.1) with a long strip appearance manufactured with a special process of
twisting
Note 1 to entry: See Figure A.2.
3.1.1.1.3
flat-shaped pan-fired green tea
pan-fried green tea (3.1.1) manufactured with a special process for flattening leaf and making green tea flat
Note 1 to entry: See Figure A.3.
ISO/FDIS 18449:2025(en)
3.1.1.2
roasted green tea
green tea (3.1.1) whose final drying is by hot air
Note 1 to entry: See Figure A.4.
3.1.1.3
sun-dried green tea
green tea (3.1.1) dried in moderate sunlight
Note 1 to entry: See Figure A.5.
3.1.1.4
steamed green tea
green tea (3.1.1) whose enzymes are inactivated and fixed by steaming
Note 1 to entry: See Figure A.6.
3.1.1.5
broken green tea
graded green tea
green tea (3.1.1) that is crushed during processing
Note 1 to entry: See Figure A.7.
3.1.1.6
matcha tea
steamed green tea (3.1.1.4) that is finely grinded and whose leaves are grown under the shade
Note 1 to entry: See Figure A.8.
3.2 Dry leaf
3.2.1 Appearance
3.2.1.1
bent
not straight (3.2.1.33) with, slightly curved
Note 1 to entry: See Figure B.1.
3.2.1.2
bird tongue-like
small (3.2.1.29) and flat buds similar to the tongue of a tit
Note 1 to entry: See Figure B.2.
3.2.1.3
blister
swelling on the leaf surface caused by too rapid removal of moisture during manufacturing
Note 1 to entry: See Figure B.3.
3.2.1.4
blunt
with no sharp tip
Note 1 to entry: See Figure B.4.
ISO/FDIS 18449:2025(en)
3.2.1.5
bold
large and open (3.2.1.22)
Note 1 to entry: See Figure B.5.
3.2.1.6
clean and neat
evenly sorted without any stalk, fibre or extraneous matter
Note 1 to entry: See Figure B.6.
3.2.1.7
coarse
containing an abnormal amount of old and rough leaves
Note 1 to entry: See Figure B.7.
3.2.1.8
consistent
consisting of leaf with the same grade and comprising pieces of approximately equal size
Note 1 to entry: See Figure B.8.
3.2.1.9
curly
rolled with a curled appearance
Note 1 to entry: See Figure B.9.
3.2.1.10
dusty
containing an abnormal amount of small (3.2.1.29) tea particles and/or dust
Note 1 to entry: See Figure B.10.
3.2.1.11
fannings
predominantly broken smaller leaf particles
Note 1 to entry: See Figure B.11.
3.2.1.12
fibrous
containing a noticeable amount of shredded stalks and fibres
Note 1 to entry: See Figure B.12.
3.2.1.13
flaky
hard and flat due to rolling with withered, hard or coarse (3.2.1.17) leaf
Note 1 to entry: See Figure B.13.
3.2.1.14
flat
spreading out on a single plane
ISO/FDIS 18449:2025(en)
Note 1 to entry: See Figure B.14.
3.2.1.15
grape-nutty
rolled into balls or granules of equal size during the manufacturing process
Note 1 to entry: See Figure B.15.
3.2.1.16
hairy
containing a noticeable amount of thin hair
Note 1 to entry: See Figure B.16.
3.2.1.17
inconsistent
improperly sorted with different sized leaves
Note 1 to entry: See Figure B.17.
3.2.1.18
loose
not tightly curled or rolled
Note 1 to entry: See Figure B.18.
3.2.1.19
lump
loose (3.2.1.18) granular tea with dull yellow colour
Note 1 to entry: It is usually manufactured using coarse leaves.
Note 2 to entry: See Figure B.19.
3.2.1.20
narrow
small (3.2.1.29) size in width
Note 1 to entry: Applicable principally to flat-shaped tea.
Note 1 2 to entry: See Figure B.20.
3.2.1.
...
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