Overview

ISO 18449:2021, titled Green tea – Vocabulary, is an international standard developed by ISO Technical Committee ISO/TC 34/Subcommittee SC 8 (Tea). Published in 2021, this standard defines precise terms for classifying and assessing green tea for commercial purposes. It provides a standardized vocabulary to facilitate clear communication among green tea producers, traders, evaluators, and consumers worldwide. The document supports transparency in the green tea trade by defining terms related to green tea classification, dry leaf characteristics, liquor quality, and infused leaf attributes.

Key Topics

Classification of Green Tea ISO 18449:2021 categorizes green tea exclusively derived from Camellia sinensis leaves, buds, and tender stems. It defines processing methods such as:

Pan-fired green tea (with subtypes: ball-shaped, long-shaped, flat-shaped)
Roasted green tea (hot air drying)
Sun-dried green tea (sunlight drying)
Steamed green tea (enzyme inactivation by steaming)

Dry Leaf Characteristics The standard details essential terminology for describing the appearance and color of dry green tea leaves, including:

Appearance descriptors: bent, bird tongue-like, blistered, blunt, bold, clean and neat, curly, flaky, tight, wiry, tips, among others
Color descriptors: deep green, jade green, light green, brown (undesirable), dull, bright (desirable), yellowish green, black (undesirable), uniform vs. not uniform

Quality of Liquor ISO 18449 defines widely used sensory terms related to the taste and color of green tea liquor:

Taste attributes: astringent, bakey, bitter, brisk, clean, coarse, flavor-rich, grassy, mellow, musty, pungent, round, smoky, stale, sweet aftertaste, umami, woody
Color attributes: apricot green, bright, brown (undesirable), clear, dark green, dull (undesirable), green (natural), muddy, yellowish green

Infused Leaf Properties Terms for describing the infused leaf focus on appearance and aroma to assess quality upon brewing.

Applications

Green Tea Trade and Commerce: This standard provides a common language to describe green tea varieties, ensuring buyers and sellers have consistent expectations on quality and characteristics.
Quality Assessment and Tasting: Tea producers and professional tasters use the standardized vocabulary for precise and comparable quality evaluations.
Consumer Transparency: Clear definitions help consumers understand green tea labeling, reducing misinterpretation and enhancing informed purchasing decisions.
Product Development and Research: Green tea manufacturers and researchers benefit from uniform terminology when developing new products or conducting sensory analyses.
International Trade Facilitation: By harmonizing terms across regions, ISO 18449 supports smoother trade negotiations and reduces technical barriers in green tea commerce.

Related Standards

ISO 11287 – Green tea – Specification: Defines requirements including grading and quality parameters for green tea.
ISO 6078 and ISO 3720 – Standards for black tea vocabulary and requirements, providing a foundation for tea trade terminology.
ISO/IEC Directives – Guidance on drafting and maintaining ISO standards to ensure consistency across sectors.

Keywords

Green tea vocabulary, ISO 18449, green tea classification, dry leaf appearance, tea liquor quality, infused leaf aroma, green tea commerce, green tea sensory terms, pan-fired green tea, steamed green tea, green tea quality assessment, tea trade standards.

ISO 18449:2021 represents an essential resource for standardizing green tea terminology globally. Its detailed vocabulary aids stakeholders from production to consumption in communicating green tea quality accurately and effectively, strengthening the integrity and clarity of the international green tea market.

Overview

Key Topics

Classification of Green Tea ISO 18449:2021 categorizes green tea exclusively derived from Camellia sinensis leaves, buds, and tender stems. It defines processing methods such as:

Pan-fired green tea (with subtypes: ball-shaped, long-shaped, flat-shaped)
Roasted green tea (hot air drying)
Sun-dried green tea (sunlight drying)
Steamed green tea (enzyme inactivation by steaming)

Dry Leaf Characteristics The standard details essential terminology for describing the appearance and color of dry green tea leaves, including:

Appearance descriptors: bent, bird tongue-like, blistered, blunt, bold, clean and neat, curly, flaky, tight, wiry, tips, among others
Color descriptors: deep green, jade green, light green, brown (undesirable), dull, bright (desirable), yellowish green, black (undesirable), uniform vs. not uniform

Quality of Liquor ISO 18449 defines widely used sensory terms related to the taste and color of green tea liquor:

Taste attributes: astringent, bakey, bitter, brisk, clean, coarse, flavor-rich, grassy, mellow, musty, pungent, round, smoky, stale, sweet aftertaste, umami, woody
Color attributes: apricot green, bright, brown (undesirable), clear, dark green, dull (undesirable), green (natural), muddy, yellowish green

Infused Leaf Properties Terms for describing the infused leaf focus on appearance and aroma to assess quality upon brewing.

Applications

Green Tea Trade and Commerce: This standard provides a common language to describe green tea varieties, ensuring buyers and sellers have consistent expectations on quality and characteristics.
Quality Assessment and Tasting: Tea producers and professional tasters use the standardized vocabulary for precise and comparable quality evaluations.
Consumer Transparency: Clear definitions help consumers understand green tea labeling, reducing misinterpretation and enhancing informed purchasing decisions.
Product Development and Research: Green tea manufacturers and researchers benefit from uniform terminology when developing new products or conducting sensory analyses.
International Trade Facilitation: By harmonizing terms across regions, ISO 18449 supports smoother trade negotiations and reduces technical barriers in green tea commerce.

Related Standards

ISO 11287 – Green tea – Specification: Defines requirements including grading and quality parameters for green tea.
ISO 6078 and ISO 3720 – Standards for black tea vocabulary and requirements, providing a foundation for tea trade terminology.
ISO/IEC Directives – Guidance on drafting and maintaining ISO standards to ensure consistency across sectors.

ISO 18449:2021 PDF

Технические детали

Abstract

Overview

Key Topics

Applications

Related Standards

Keywords

Похожие стандарты

Abstract

Overview

Key Topics

Applications

Related Standards

Keywords

Похожие стандарты

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