Oolong tea — Definition and basic requirements

This document specifies the parts of a named plant that are suitable for making oolong tea for consumption as a beverage and the chemical requirements for oolong tea that are used to indicate that tea from that source has been produced in accordance with good production practices. It also specifies the packing and marking requirements for oolong tea in containers. It does not apply to scented/flavoured teas.

Thé Oolong — Définition et caractéristiques de base

General Information

Status
Published
Publication Date
06-Sep-2022
Technical Committee
Current Stage
6060 - International Standard published
Due Date
07-Apr-2023
Completion Date
07-Sep-2022
Ref Project

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ISO 20716:2022 - Oolong tea — Definition and basic requirements Released:7. 09. 2022
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INTERNATIONAL ISO
STANDARD 20716
First edition
2022-09
Oolong tea — Definition and basic
requirements
Thé Oolong — Définition et caractéristiques de base
Reference number
ISO 20716:2022(E)
© ISO 2022
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ISO 20716:2022(E)
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© 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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© ISO 2022 – All rights reserved
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ISO 20716:2022(E)
Contents Page

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

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

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

2 N ormative references ..................................................................................................................................................................................... 1

3 T erms and definitions .................................................................................................................................................................................... 1

4 R equirements .......................................................................................................................................................................................................... 2

4.1 General requirements ...................................................................................................................................................................... 2

4.2 Manufacturing requirements .................................................................................................................................................... 2

4.2.1 Harvest ........................................................................................................................................................................................ 2

4.2.2 Withering .................................................................................................................................................................................. 2

4.2.3 Tumbling and aeration .................................................................................................................................................. 2

4.2.4 Enzyme inactivation ....................................................................................................................................................... 2

4.2.5 Shaping ........................................................................................................................................................................................ 2

4.2.6 Drying .......................................................................................................................................................................................... 3

4.3 S ensory analysis .................................................................................................................................................................................... 3

4.4 Chemical requirements ........................................................................................................................................... ........................ 3

5 S ampling ....................................................................................................................................................................................................................... 3

6 P acking, storage and marking............................................................................................................................................................... 3

6.1 Packing .......................................................................................................................................................................................................... 3

6.2 S torage ........................................................................................................................................................................................................... 4

Annex A (informative) Typical manufacturing process of oolong tea ............................................................................. 5

iii
© ISO 2022 – All rights reserved
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ISO 20716:2022(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

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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

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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 2022 – All rights reserved
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ISO 20716:2022(E)
Introduction

Tea is grown and manufactured in numerous countries of the world and is blended or drunk in many

more.

The desired characteristics of an oolong tea and the resulting liquor depend upon a number of factors,

including the type of water to be used for brewing, the preparation method, the degree of aeration/

oxidization (formerly known as “fermentation”), the variety of tea plant and the unique processing

method using fresh tea leaves. Oolong tea is a partially aerated/oxidized tea and, as such, the bruised

edges of withered leaves and enzyme deactivation are compulsory processes.

This document specifies the plant source from which the oolong tea is to be manufactured, the process

of making oolong tea, and requirements for certain chemical characteristics which, if met, are an

indication that the tea has been subjected to good manufacturing practice.

The quality of oolong tea is usually assessed sensorially by skilled tea tasters, who base their judgements

on their previous experience of oolong tea, their knowledge of the conditions in the producing areas,

and the preferences of the consuming country. A number of factors are considered when evaluating the

quality of oolong tea, including the appearance of the dry tea leaf (such as shape, colour, cleanliness and

evenness), the appearance and odour of the infused leaf, and the appearance, odour and taste of the tea

liquor. In practice, teas are submitted for chemical analysis only if a tea taster suspects that the product

has been adulterated, or if it exhibits abnormal characteristics.
© ISO 2022 – All rights reserved
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