Standardization in the field of tea (Camellia sinensis) covering the fields of compositional standards for different types of tea, testing methods for quality (including sensory and composition), good manufacturing practice (including transportation), facilitating clarity of tea quality for international trade, to ensure consumer expectation of tea quality is met

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Published ISO standards *


ISO standards under development *

Participating members
Observing members

* number includes updates

Reference Title Type
ISO/TC 34/SC 8/WG 6   Tea classification Working group
ISO/TC 34/SC 8/WG 7   Oolong tea and white tea Working group
ISO/TC 34/SC 8/WG 10   Green tea - Vocabulary Working group
ISO/TC 34/SC 8/WG 11   Purple tea Working group
ISO/TC 34/SC 8/WG 13   Matcha tea Working group
ISO/TC 34/SC 8/WG 14   Tea polyphenols Working group
ISO/TC 34/SC 8/WG 15   Theanine Working group
ISO/TC 34/SC 8/WG 16   Masala chai Working group
Liaison Committees to ISO/TC 34/SC 8

The committees below can access the documents of ISO/TC 34/SC 8:

Reference Title ISO/IEC
ISO/TC 34/SC 12 Sensory analysis ISO


Organizations in liaison (Category A and B)
Acronym Title Category
CET - thé European Tea Committee A
EC - European Commission European Commission B
FAO Food and Agriculture Organization of the United Nations B

Date Month Location TC/SC Note
23 July 2024 Colombo (Sri Lanka) ISO/TC 34/SC 8  

* Information definite but meeting not yet formally convened
** Provisional

ISO/TC 34/SC 8 - Secretariat

DIN [Germany]

DIN Deutsches Institut für Normung e.V.
Am DIN-Platz, Burggrafenstraße 6
D-10787 Berlin

Tel: +49 30 2601-0
Fax: +49 30 26 01 12 31