ISO/DIS 18449

Green tea -- Vocabulary

Thé vert -- Vocabulaire

Standards Content (sample)

DRAFT INTERNATIONAL STANDARD
ISO/DIS 18449
ISO/TC 34/SC 8 Secretariat: BSI
Voting begins on: Voting terminates on:
2020-06-16 2020-09-08
Green tea — Vocabulary
Thé vert — Vocabulaire
ICS: 01.040.67; 67.140.10
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ISO/DIS 18449:2020(E)
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ISO/DIS 18449:2020(E)
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ISO/DIS 18449:2020(E)
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 ........................................................................................................................................................................................ 5

3.3 Quality of liquor ..................................................................................................................................................................................... 6

3.3.1 Taste ............................................................................................................................................................................................ 6

3.3.2 Colour of liquor ................................................................................................................................................................. 8

3.4 Infused leaf ................................................................................................................................................................................................. 9

3.4.1 Appearance ........................................................................................................................................................................... 9

3.4.2 Aroma .....................................................................................................................................................................................10

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ISO/DIS 18449:2020(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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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.

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URL: www .iso .org/ iso/ foreword .html.

This document was prepared by Technical Committee ISO/TC34, Food products, Subcommittee SC

08, Tea.
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ISO/DIS 18449:2020(E)
Introduction

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

more countries. Green tea is produced using fresh tea leaves which may be from more than one garden

or region. There are many factors to impact the flavour of green tea, including the water used for

brewing, the preparation method of liquor and individual tastes.

The international standard of ISO 6078: Black tea- Vocabulary was first implemented in 1982 and is

used still today. The international standard of ISO 3720: Black tea – definition and basic requirement

was first implemented in 1986 and revised in 1992, 2004 and 2011. Now the last edition (ISO 3720:

2011) is still effective. The two black tea international standards have played an important role in

improving the global black tea trade.

Now, more and more consumers enjoy drinking green tea not only for its impact on health, but also for

its special appearance and flavour, people have an increasing interest in green tea. The international

standard of ISO 11287: Green tea-definition and basic requirement had been implemented in 2011, but

there isn’t corresponding international standard of vocabulary for green tea. It is therefore necessary

to develop an international standard of the vocabulary for green tea. It’s not only to ensure consumers

are not misled but primarily for the tea trade to ensure open and well understood terms are used.

The quality of green tea is usually assessed by professional tea tasters, whose judgment is based on their

experience of tea evaluation, the condition of the producing area and the preferences of the consuming

country. Five factors are considered when evaluating the quality of green tea. They are the appearance

of dry tea leaf (such as shape, colour, cleanliness, and evenness), the appearance and the odour of the

infused leaf, the colour and taste of the tea liquor. Usually, chemical analysis of tea is undertaken only

when it is specifically requested or abnormal characteristics are exhibited.

This international standard 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.

As there are vast number of terms, many synonymous or very similar in meaning, which were found

to be in current use of green tea, a selection has been necessary by the experts who carried out

the preparatory work for the vocabulary. At an early Stage in the work, it was also discovered that

considerable divergences in usage exist.

Accordingly, the objectives of this international standard are not only to establish recognized

definition for the terms in use, thus differences in usage, but also to encourage a reduction in the

number of terms used.
The terms are classified as follows:
3.1) classification of green tea
3.1.1) green tea
3.2) dry leaf
3. 2.1) appearance
3.2.2) colour
3.3) quality of liquor
3.3.1) taste
3.3.2) colour of liquor
3.4) infused leaf
3.4.1) appearance
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ISO/DIS 18449:2020(E)
3.4.2)aroma
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DRAFT INTERNATIONAL STANDARD ISO/DIS 18449:2020(E)
Green tea — Vocabulary
1 Scope

This international standard provides a list of terms and definitions, applicable to classify and assess

green tea for commerce.
2 Normative references
There are no normative references in this standard.
3 Terms and definitions
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 sections which are first manufacturing and then

refining. In the first manufacturing, 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
roasted green tea

green tea whose drying process after rolling is through roasting to achieve further shaping and

final dryness
3.1.1.1.1
round-shaped green tea

roasted green tea manufactured with a special process for rolling up the leaf tightly and making green

tea ball-shaped
3.1.1.1.2
long-shaped green tea

roasted green tea manufactured with a special process for twisting and making green tea with a round

bar leaf appearance
3.1.1.1.3
flat-shaped green tea

roasted green tea manufactured with a special process for flattening leaf and making green tea flat

3.1.1.2
baked green tea
green tea dried by baking
3.1.1.3
sun-dried green tea
green tea dried in moderate sunlight
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ISO/DIS 18449:2020(E)
3.1.1.4
steamed green tea
green tea whose enzymes are inactivated and fixed by steaming
3.2 Dry leaf
3.2.1 Appearance
3.2.1.1
bent
dry leaf that is not straight
3.2.1.2
bird tongue like
small and flat buds similar to the tongue of a bird
3.2.1.3
blister

swelling on the surface of dry leaf caused by too rapid removal of moisture during manufacturing

3.2.1.4
blunt
dry leaf with no sharp tip
3.2.1.5
bold
large and open leaf
3.2.1.6
clean and n
...