Core Points - The International Organization for Standardization (ISO) has officially released the technical specification "Chemical Classification of Tea" (ISO/TS 5617:2025), marking a significant achievement for China's international standardization in the tea industry [2][3][4] - This standard enhances China's international discourse power in tea classification methods and signifies a new international breakthrough in the construction of the tea scientific classification system [3][4] Group 1 - The standard was developed by a team led by Professor Wan Xiaochun from the Anhui Agricultural University, integrating chemical analysis and statistical methods [7][8] - It reveals the transformation mechanisms of key components in tea during processing and clarifies the distribution patterns of caffeine, catechins, and theanine across six major tea categories [8][9] - A classification system based on the Fisher discriminant model and stepwise discriminant analysis has been established for objective and accurate identification of green tea, black tea, oolong tea, white tea, yellow tea, and dark tea [9][10] Group 2 - This standard complements the existing "Tea Classification" standard (ISO 20715:2023), providing a more comprehensive scientific basis for international trade, research, education, and quality supervision in the tea sector [12][13] - The release of these two standards signifies international recognition of China's tea scientific classification system, promoting the technological and international development of the tea industry and reducing trade disputes caused by standard discrepancies [15][16] - The standard is expected to facilitate the international market entry of unique Chinese tea varieties such as white tea, yellow tea, and dark tea, enhancing China's influence in tea research, standardization, and cultural dissemination [17][18]