ISO/TR 21380:2022 PDF

Overview

ISO/TR 21380:2022 - Matcha tea: Definition and characteristics provides an internationally agreed definition of matcha tea and documents the cultivation, manufacture (processing and grinding), chemical and sensory characteristics that distinguish matcha in international trade. The report focuses on matcha produced from Camellia sinensis var. sinensis using shading cultivation, enzyme inactivation by steaming, non‑rolling drying to produce tencha, and fine grinding to a powder. It explicitly excludes flavoured or blended matcha, decaffeinated or soluble extracts.

Key topics and technical requirements

• Plant source: Matcha must be derived solely from Camellia sinensis (L.) O. Kuntze var. sinensis.
• Shading cultivation: Two principal shading methods described:
  • Roof frame shading (two‑step: 70–80% light shielding initially, then 95–98%),
  • Direct shading (cuts ~85% of sunlight).
• Harvest and processing timing: Leaves are typically steamed within ~2–3 hours after plucking to inactivate enzymes.
• Steaming & drying: Example steaming cycle for high‑quality tencha: 15–30 s at ~100 °C, followed by rapid cooling and drying in a tencha dryer (temperatures around 150–220 °C across several stages).
• No rolling: Leaves are dried without rolling to produce tencha; stems and veins are removed before grinding.
• Grinding: High‑quality matcha is stone‑ground (tencha grinder). Typical particle size: mean 10–30 μm, median diameter