ISO/TR 21380:2022

Matcha tea - Definition and characteristics

This document contains information regarding the tea cultivation, manufacture (including processing and grinding) and sensory analysis of the tea referred to as “matcha tea” in international trade. It provides an internationally agreed definition of matcha tea based on the plant source, cultivation and production methods used. These are important for the physical, chemical and sensory characteristics of matcha tea. It does not apply to flavoured matcha tea, blended matcha tea, or decaffeinated or soluble extracts of matcha tea. NOTE Images of matcha tea and the tencha tea leaf are given in Annex A. Images of the cultivation and processing of the tencha tea leaf are given in Annex B.

Thé matcha — Définition et caractéristiques

General Information

• Status: Published
• Publication Date: 10-Apr-2022
• ICS: 67.140.10 - Tea
• Technical Committee: ISO/TC 34/SC 8 - Tea
• Drafting Committee: ISO/TC 34/SC 8/WG 13 - Matcha tea
• Current Stage: 6060 - International Standard published
• Start Date: 11-Apr-2022
• Due Date: 25-Feb-2022
• Completion Date: 11-Apr-2022

Overview

ISO/TR 21380:2022 - Matcha tea: Definition and characteristics provides an internationally agreed definition of matcha tea and documents the cultivation, manufacture (processing and grinding), chemical and sensory characteristics that distinguish matcha in international trade. The report focuses on matcha produced from Camellia sinensis var. sinensis using shading cultivation, enzyme inactivation by steaming, non‑rolling drying to produce tencha, and fine grinding to a powder. It explicitly excludes flavoured or blended matcha, decaffeinated or soluble extracts.

Key topics and technical requirements

• Plant source: Matcha must be derived solely from Camellia sinensis (L.) O. Kuntze var. sinensis.
• Shading cultivation: Two principal shading methods described:
  • Roof frame shading (two‑step: 70–80% light shielding initially, then 95–98%),
  • Direct shading (cuts ~85% of sunlight).
• Harvest and processing timing: Leaves are typically steamed within ~2–3 hours after plucking to inactivate enzymes.
• Steaming & drying: Example steaming cycle for high‑quality tencha: 15–30 s at ~100 °C, followed by rapid cooling and drying in a tencha dryer (temperatures around 150–220 °C across several stages).
• No rolling: Leaves are dried without rolling to produce tencha; stems and veins are removed before grinding.
• Grinding: High‑quality matcha is stone‑ground (tencha grinder). Typical particle size: mean 10–30 μm, median diameter < 20 μm. Powder should suspend when whisked and not agglomerate or rapidly sediment.
• Chemical and sensory attributes: Report highlights importance of chlorophyll, L‑theanine and catechins (EGCG, EGC) and notes that ratios of components can help discriminate matcha from other green and black teas.
• Scope limits: Does not apply to flavored, blended, decaffeinated or soluble matcha extracts. Annexes provide images of tencha and cultivation/processing.

Applications and who uses it

ISO/TR 21380 is practical for:

• Tea growers and agronomists implementing shading/cultivation practices for matcha quality.
• Processors and manufacturers defining steam/dry/grind protocols and equipment specifications (tencha dryers, stone mills).
• Quality control laboratories and sensory panels for product characterization and conformity assessment.
• Exporters, importers and regulatory authorities for consistent product definition and labelling in international trade.
• Product developers, foodservice operators and beverage formulators seeking authentic matcha raw material specifications.
• Researchers studying chemical markers (L‑theanine, chlorophyll, catechins) for authentication.

Related standards

• ISO 11287 - Green tea (processing and classification)
• ISO 3720 - Black tea
• ISO/TR 12591 - White tea

Keywords: ISO/TR 21380:2022, matcha tea definition, tencha, shading cultivation, steaming, stone grinding, particle size, L‑theanine, chlorophyll, catechins, matcha quality, tea standards.

Standards Content (Sample)

TECHNICAL ISO/TR
REPORT 21380
First edition
2022-04
Matcha tea — Definition and
characteristics
Thé matcha — Définition et caractéristiques
Reference number
© ISO 2022
All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication may
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or ISO’s member body in the country of the requester.
ISO copyright office
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Published in Switzerland
ii
Contents Page
Foreword .iv
Introduction .v
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Origins of matcha tea .1
4.1 Historical origins of matcha tea . 1
4.2 Descriptive names — Matcha tea and green, black and white teas . 2
4.3 Plant source, cultivation and harvest . 2
4.3.1 Cultivation and harvest . 2
4.3.2 Roof frame shading and harvest . 2
4.3.3 Direct shading and harvest . 3
4.4 Processing and production stages . 3
4.4.1 Harvesting and processing. 3
4.4.2 Dry leaf grinding . 3
4.5 Sensory analysis . . 4
4.6 Shelf life. 4
5 Characteristics . 4
5.1 General characteristics . 4
5.2 Chemical characteristics . 5
Annex A (informative) Appearance of sub-types of matcha tea and tencha tea .6
Annex B (informative) Cultivation and processing . 7
Bibliography .11
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
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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
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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.
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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
Introduction
Tea is grown and manufactured in numerous countries in the world and is blended and/or consumed
in many more. There is some confusion as to the origins, cultivation, appearance and processing for
matcha tea and how this can or does differ from green, black, white and other types of tea.
Matcha tea (see Figure A.1) is traditionally prepared with hot water as a beverage in the Japanese tea
ceremony called “Chanoyu”. Matcha tea is now consumed as a tea beverage prepared with hot water
worldwide. In modern usage, matcha tea is also an ingredient in food and beverages.
The desired characteristics of matcha tea and the resulting liquor infusion depend upon a number of
factors including the tea plant cultivation and the unique processing method and manufacture using
fresh tea leaves.
This document:
— specifies the plant source of matcha tea;
— explains the requirements for cultivation, processing (drying) and grinding;
— identifies the physical and chemical characteristics which, if met, identify that the tea has followed
good manufacturing practice.
The cultivation and processing methods are presented as the typical examples which have been
developed for the harvest of tencha tea leaves (see Figure A.2) and the production of matcha tea in
Japan.
Matcha tea is a specific type of green tea prepared with plant cultivation using shading, leaf steaming
and leaf grinding processes. An investigation of the levels of L-theanine, chlorophyll and catechins –
including epigallocatechin gallate (EGCG) and epigallocatechin (EGC) – in matcha tea indicates that the
levels can vary to those in green and black teas and shows they support the discrimination between
matcha, green and black teas. It is possible that the differentiation between matcha, green and black
teas needs the use of ratios of the various chemical components, among others.
v
TECHNICAL REPORT ISO/TR 21380:2022(E)
Matcha tea — Definition and characteristics
1 Scope
This document contains information regarding the tea cultivation, manufacture (including processing
and grinding) and sensory analysis of the tea referred to as “matcha tea” in international trade.
It provides an internationally agreed definition of matcha tea based on the plant source, cultivation and
production methods used. These are important for the physical, chemical and sensory characteristics
of matcha tea.
It does not apply to flavoured matcha tea, blended matcha tea, or decaffeinated or soluble extracts of
matcha tea.
NOTE Images of matcha tea and the tencha tea leaf are given in Annex A. Images of the cultivation and
processing of the tencha tea leaf are given in Annex B.
2 Normative references
There are no normative references in this document.
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
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
matcha tea
tea derived solely and exclusively from harvested tender leaves, buds and shoots of varieties of the
species Camellia sinensis (L.) O. Kuntze var. sinensis which are grown under shade, known to be suitable
for making tea for consumption as a beverage, and produced by acceptable processes notably enzyme
inactivation using a steaming process followed by a drying process, without rolling the leaves, and a
fine grinding process for the leaf to make tea powder
4 Origins of matcha tea
4.1 Historical origins of matcha tea
Powdered tea was introduced into Japan in the late twelfth century, from its historical roots in China,
and is produced using leaves of the Camellia sinensis (L.) O. Kuntze.
Tea plants were originally cultivated in open fields. By the sixteenth century, a cultivation method was
developed covering the tea bushes with reed mats or rice straw mats which originally prevented the
new shoots from having frost damage in late spring. The new shoots of the plants produced under the
shade developed a deep green colour with a rich umami taste and unique aromas compared with the
shoots produced in open-field environments. This cultivation method using an intensely shaded culture
significantly improves the quality of matcha tea. Tea cultivation records show that the use of shading
was initiated at the beginning of the sixteenth century in the Uji area of Kyoto. The noble class invited
special guests to a tea ceremony called “Chanoyu” where high quality matcha tea was prepared. The
production and consumption of matcha tea has developed along with the culture of the Japanese tea
ceremony.
A tea leaf dryer called “tencha-ki” with brick walls is used to dry tea leaves without rolling before being
ground (see Figure B.5). Matcha tea is then produced for the tea ceremony by grinding the tencha tea
leaves (see Figure A.2) with a tencha (tea) grinder, which is a stone mill specifically designed for matcha
grinding (see Figure B.6).
4.2 Descriptive names — Matcha tea and green, black and white teas
[1] [2]
Green (see ISO 11287 ) and black (see ISO 3720 ) tea are cultivated and processed in different ways
and described by the dry tea leaf colour. The colour of the dry leaf is a reflection of the level of aeration
(formerly known as fermentation) that the material develops during primary processing. Green teas
have minimal to no aeration and black teas have medium to extensive aeration. Green tea has a colour
resulting from drying the tea leaf. Black tea has a colour resulting from gently crushing the leaf to mix
the contents to allow the oxidation of the polyphenols in the leaf during aeration, which changes the
colour of the leaf.
[3]
White tea (see ISO/TR 12591 ) has fine white hairs that cover the
...