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ISO/TR 21380:2022

Current Revision

Matcha tea - Definition and characteristics

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This document contains information regarding the tea cultivation, manufacture (including processing and grinding) and sensory analysis of the tea referred to as “matcha tea” in international trade.

It provides an internationally agreed definition of matcha tea based on the plant source, cultivation and production methods used. These are important for the physical, chemical and sensory characteristics of matcha tea.

It does not apply to flavoured matcha tea, blended matcha tea, or decaffeinated or soluble extracts of matcha tea.

NOTE      Images of matcha tea and the tencha tea leaf are given in Annex A. Images of the cultivation and processing of the tencha tea leaf are given in Annex B.


SDO ISO: International Organization for Standardization
Document Number ISO/TR 21380
Publication Date Not Available
Language en - English
Page Count
Revision Level
Supercedes
Committee ISO/TC 34/SC 8
Publish Date Document Id Type View
Not Available ISO/TR 21380:2022 Revision