ISO 18449:2021 Green tea — Vocabulary
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Green tea — Vocabulary是ISO于2021-05-18发布的ISO标准，适用于全球。标准截图
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INTERNATIONAL STANDARD ISO 18449:2021
Green tea — Vocabulary
1 Scope
This document defines terms for classifying and assessing green tea for commerce.
2 Normative references
There are no normative references in this document.
3 Terms a nd definiti ons
ISO and IEC maintain terminological databases for use in standardization at the following addresses:
— ISO Online browsing platform: available at https://www.iso.org/obp
— IEC Electropedia: available at http://www.electropedia.org/
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 parts: first, manufacturing and then refining. In the first, 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
p a n-f i r e d g r e en t e a
green tea whose drying process after rolling is through a hot machine to achieve further shaping and final dryness
3.1.1.1.1
b a l l-sh ap e d p a n-f i r e d g r e en t e a
green tea manufactured with a special process for rolling up the leaf tightly and making green tea ball-shaped
3.1.1.1.2
lon g-sh ap e d p a n-f i r e d g r e en t e a
long-shaped fired green tea with a long strip appearance manufactured with a special process of twisting
3.1.1.1.3
f l at-sh ap e d p a n-f i r e d g r e en t e a
pan-fried green tea manufactured with a special process for flattening leaf and making green tea flat
3.1.1.2
roasted green tea
green tea whose final drying is by hot air
3.1.1.3
sun-dried green tea
green tea dried in moderate sunlight
ISO 18449:2021
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 with slightly curved
3.2.1.2
bird tongue-like
small and flat buds similar to the tongue of a tit
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 neat
evenly sorted without any stalk, fibre or extraneous matter
3.2.1.7
coarse
3.2.1.8
consistent
consisting of leaf with the same grade and comprising pieces of approximately equal size
3.2.1.9
curly
rolled leaf with a curled appearance
3.2.1.10
dusty
containing an abnormal amount of small tea particles and/or dust
3.2.1.11
fannings
predominantly broken smaller leaf particles
3.2.1.12
f ibr ou s
containing a noticeable amount of shredded stalks and fibres
3.2.1.13
f la k y
hard flat leaf due to rolling with withered hard or coarse leaf
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