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The International Organization for Standardization (ISO) has released a document that classifies tea into six types. While most people are familiar with black and green tea, this new standard establishes white tea, oolong tea, dark tea, and yellow tea as basic types of tea. The standardization work was led by Professor Wan Xiaochun of Anhui Agricultural University, Hefei, Anhui province.
Tea processing is based on the fresh tea leaves and aeration. The six basic tea types can be further processed or reprocessed to create products such as scented tea, compressed tea, and instant tea. The new standard will help consumers, world tea traders, and governments to better understand the different types of tea based on their processing techniques.
Chen Chuan, a pioneer in tea science, first proposed this classification standard in 1979, and it has been widely adopted since then. However, it was not until March 2023 that the standard became international.
Wan has been leading a team of Chinese experts and has been cooperating with 31 experts from other countries since 2008 for the compilation of the new standard, according to a news release from the university.
The new classification standard is expected to have a significant impact on the tea industry. With this new standard, tea producers will have a clearer understanding of what constitutes each type of tea, and consumers will be better informed about the different types of tea available in the market.
Tea is an essential part of many cultures worldwide, and this new standardization will help preserve the cultural heritage of tea production. Tea has been cultivated for centuries, and the new standard will help ensure that the methods used to produce tea are maintained and passed on to future generations.
The classification standard is not only beneficial for tea producers and consumers but also for the environment. With a clearer understanding of the different types of tea, farmers can better manage their crops, resulting in better environmental practices and sustainable production.
The new classification standard is an important development for the tea industry and will help ensure that the production of tea remains sustainable and environmentally friendly. With the new standard, consumers can have greater confidence in the products they purchase, knowing that they are getting the best quality tea possible.
Overall, the new standard for tea classification is an important development for the industry and will have far-reaching implications for producers, consumers, and the environment. The ISO has taken a significant step in preserving and promoting the cultural heritage of tea production and ensuring its sustainability for future generations.
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