Definitions
Black Tea
Tea derived solely and exclusively, and produced by acceptable processes, notably withering, leaf maceration, aeration and drying, from the tender shoots of varieties of the species Camellia sinensis (Linnaeus) O.
Kuntze known to be suitable for making tea for consumption as a beverage.
ISO 3720:2011
Green Tea
Tea derived solely and exclusively, and produced by acceptable processes, notably enzyme inactivation and commonly rolling or comminution, followed by drying, from the tender leaves, buds and shoots of varieties the species Camellia sinensis (Linnaeus) O.Kuntze, known to be suitable for making Tea for consumption as a beverage.
ISO 11287:2011
Quality Certificate
Tea Board India (TBI)
ISO STANDARDS OF BLACK AND GREEN TEA
| PARAMETER | TEST METHOD | REQUIREMENTS | |
|---|---|---|---|
| GREEN TEA | BLACK TEA | ||
| 1. Water extract % | ISO 9768 | 32 min | 32 min |
| 2. Total ash % | ISO 1575 | 4-8 | 4-8 |
| 3. Water soluble ash % | ISO 1575 | 45 | 45 |
| 3. Water soluble ash % | ISO 1575 | 45 | 45 |
| 4. Alkaniity total ash % | ISO 1578 | 1-3 | 1-3 |
| 5. Acid soluble ash % | ISO 1577 | 1.0 max | 1.0 max |
| 6. Crude fibre % | ISO 5498 | 16.5 max | 16.5 max |
| 7. Total polyphenol % | ISO 14502-1 | 9 min | 11 min |
| 8. Total Catechins % | ISO 14502-2 | 7 min | |
| 9. Ratioof TP/CP | 0.5 min | ||