ISO 11287:2011

Overview

ISO 11287:2011 - "Green tea - Definition and basic requirements" defines what can be called green tea and sets basic chemical, packing and marking requirements to indicate production in accordance with good practice. The standard covers green tea derived exclusively from the tender leaves, buds and shoots of Camellia sinensis, sensory expectations (clean, free from taint and additives), laboratory test criteria, sampling and accepted test methods. It does not apply to green tea subjected to further processing such as decaffeination or additional roasting.

Key topics and requirements

• Definition: Green tea is produced by enzyme inactivation (e.g., steaming, pan-firing), commonly rolling or comminution, followed by drying, from Camellia sinensis.
• Sensory requirements: Tea must be clean, reasonably free of extraneous matter, free from taint and must exhibit the appearance, odour, colour and taste consistent with green tea. Liquor preparation for sensory testing can follow ISO 3103.
• Chemical requirements: ISO 11287 specifies minimum/maximum limits for key chemical characteristics (see Table 1 of the standard). Tests include:
  • Water extract (ISO 9768)
  • Total ash and acid-insoluble ash (ISO 1575, ISO 1577)
  • Water-soluble ash and alkalinity of water-soluble ash (ISO 1576, ISO 1578)
  • Crude fibre (ISO 5498 or ISO 15598)
  • Total catechins and total polyphenols (ISO 14502‑2, ISO 14502‑1)
  • Ratio of total catechins to total polyphenols
• Sampling and sample prep: Sampling is to be done per ISO 1839; ground sample preparation for most tests per ISO 1572.
• Packing & marking: Green tea must be packed in clean, dry, inert containers that do not affect quality and labeled in accordance with legal requirements and contractual agreements.

Practical applications and users

ISO 11287:2011 is practical for:

• Tea producers and processors - to demonstrate compliance with accepted production quality for green tea.
• Quality control and analytical laboratories - to apply standardized test methods for trade and certification.
• Exporters/importers, traders and packers - to specify contract requirements and ensure packed and marked consignments meet buyer expectations.
• Regulators and certification bodies - to assess whether green tea consignments conform to internationally accepted definitions and chemical criteria.
• Product developers and food safety managers - to understand compositional baselines and permissible characteristics for green tea beverages.

Related standards (selection)

Commonly referenced ISO methods in ISO 11287:

• ISO 1839 (Tea - Sampling)
• ISO 1572 / 1573 (Sample prep; moisture)
• ISO 9768 (Water extract)
• ISO 1575–1578 (Ash and related determinations)
• ISO 14502‑1 / ‑2 (Polyphenols and catechins)
• ISO 3103 (Preparation of liquor for sensory tests)

Using ISO 11287:2011 helps ensure consistent green tea definition, reproducible chemical testing, and clear packing/marking practices that support international trade and quality assurance.