本文件包含有关国际贸易中被称为“抹茶”的茶叶的种植、生产（包括加工和研磨）和感官分析的信息。 它根据所使用的植物来源、栽培和生产方法，为抹茶提供了国际公认的定义。这些对抹茶的物理、化学和感官特性都很重要。 它不适用于调味抹茶、混合抹茶或抹茶的不含咖啡因或可溶性提取物。 注？附件A中给出了抹茶和天车茶叶的图片。附件B中给出了天车茶叶的栽培和加工图片。

This document contains information regarding the tea cultivation, manufacture (including processing and grinding) and sensory analysis of the tea referred to as “matcha tea” in international trade. It provides an internationally agreed definition of matcha tea based on the plant source, cultivation and production methods used. These are important for the physical, chemical and sensory characteristics of matcha tea. It does not apply to flavoured matcha tea, blended matcha tea, or decaffeinated or soluble extracts of matcha tea. NOTE？Images of matcha tea and the tencha tea leaf are given in Annex？A. Images of the cultivation and processing of the tencha tea leaf are given in Annex？B.