Overview
ISO 20715:2023 - Tea - Classification of tea types establishes an internationally consistent framework for classifying teas made from Camellia sinensis (L.) O. Kuntze. The standard defines terminology, processing principles and a clear classification of the six principal tea types - black, green, white, oolong, dark and yellow - and their commonly recognized subtypes. It applies to production, scientific research, teaching, trade and inspection, and explicitly excludes herbal or fruit infusions that are not derived from Camellia sinensis.
Keywords: ISO 20715:2023, tea classification, Camellia sinensis, types of tea, black tea, green tea, oolong, white tea, dark tea, yellow tea, Matcha.
Key Topics
- Scope and definitions: Precise terms for fresh tea leaf, withering, enzyme inactivation (fixing), rolling, aeration/oxidation, yellowing and piling/post‑fermentation.
- Principle of classification: Teas are categorized primarily by the specific processing techniques used - especially the control of aeration/oxidation - and by the characteristic quality features produced.
- Tea types and subtypes:
- Black tea: orthodox, broken (graded), rotorvane, CTC, LTP, congou, souchong.
- Green tea: pan‑fired, roasted, sun‑dried, steamed, broken (graded), Matcha.
- White tea: bud white, bud‑leaf white.
- Oolong (blue) tea: partial aeration/tumbling and characteristic shaping.
- Dark tea: including ripen pu‑erh and other post‑fermented forms involving piling fermentation.
- Yellow tea: involving a yellowing step after enzyme inactivation.
- Processing chart and flow: Visual/process chart links common processing steps to resulting tea types (processing controls like withering, rolling, enzyme inactivation and drying).
Applications and Users
ISO 20715:2023 is practical for:
- Tea producers and processors - clarifying product classification and labeling based on processing method.
- Quality control and inspection bodies - providing consistent definitions for trade and regulatory inspection.
- Researchers and educators - standard terminology and process descriptions for scientific studies and teaching.
- Traders and exporters/importers - harmonizing product descriptions in contracts and international commerce.
- Consumer information - helping consumers and retailers understand differences between tea types (e.g., Matcha vs. steamed green tea).
Using ISO 20715 supports transparent communication across the tea supply chain, reduces misclassification risk, and aids compliance with national trade and food standards.
Related Standards
These referenced ISO documents provide complementary guidance on specific tea-type standards and preparation methods.