DIN ISO 18449 E:2022-04
Green tea terminology (ISO 18449:2021)

Standard No.

DIN ISO 18449 E:2022-04

Release Date

2022

Published By

German Institute for Standardization  DE  /  DIN

Status

Be replaced

Replace By

DIN ISO 18449:2022-11

Latest

DIN ISO 18449:2022-12

Introduction

Analysis of the Standard Core Framework

Classification Dimensions	Number of Terms	Key Evaluation Indicators	Commercial Application Scenarios
Green Tea Classification	7 Categories	Processing Technology (Frying/Steaming/Sun-drying)	Origin Certification
Dry Tea Appearance	40 Items	Shape/Uniformity/Firmness	Grading Rating
Tea Infusion Quality	27 Items	Flavor/Thickness/Freshness	Sensory Evaluation

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Key Technical Points

1. Processing Technology Classification System

The standard defines four core processes: Wok-fried Green Tea (3.1.1.1), Baked Green Tea (3.1.1.2), Sun-dried Green Tea (3.1.1.3), and Steamed Green Tea (3.1.1.4). Wok-fried Green Tea is further subdivided into three types: ball-shaped (3.1.1.1.1), strip-shaped (3.1.1.1.2), and flat-shaped (3.1.1.1.3).

2. Standardization of sensory evaluation

Typical application case: "Yinhao" must simultaneously meet the three core indicators of bud tip content ≥30% (3.2.1.40), silver-white luster (3.2.2.12), and fresh taste (3.3.1.5) to avoid the "Yinhao" phenomenon in the market.

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Implementation Suggestions

1. Standardization of Trade Contracts: Reference standard terms in procurement terms, such as "Special Grade Longjing should meet 3.2.1.14 flat shape, 3.2.2.7 emerald green, 3.3.1.25 fresh and mellow"
2. Laboratory Construction: Equipped with standard colorimetric cards (3.3.2.7 green benchmark) and standard temperature-controlled brewing equipment
3. Staff Training: Focus on mastering the practical discrimination of characteristic terms such as 3.4.2.18 shade aroma and 3.3.1.17 astringency

Analysis of Standard Evolution

Compared with ISO 6078 (black tea standard), this version adds umami (3.3.1.25),