Resumen
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.
Preview
Informaciones generales
-
Estado: PublicadoFecha de publicación: 2022-04Etapa: Norma Internacional publicada [60.60]
-
Edición: 1Número de páginas: 11
-
Comité Técnico :ISO/TC 34/SC 8ICS :67.140.10
- RSS actualizaciones
Ciclo de vida
Got a question?
Check out our FAQs
Opening hours:
Monday to Friday - 09:00-12:00, 14:00-17:00 (UTC+1)