KENYA STANDARD              DKS 2676: 2017 
ICS 67.100.10  
 
 
  
 
  
 
 
 
 
 
  
 
 
Herbal and Fruit infusions- Specification 
 
 
 
 
 
 
 
  
 
 
 
  
 
 
 
  
 
 
 
© KEBS 2017          First Edition 2017  
TEA STANDARDS TECHNICAL COMMITTEE REPRESENTATION 
 
The following organizations were represented on the Technical Committee: 
 Egerton University  
Agriculture and Food Authority- Tea Directorate 
Ministry of Health — Food Safety Unit Government Chemist’s Department 
Melvin Mash International Ltd 
Unilever Tea Kenya Ltd Kenya Plant Health inspectorate Service 
James Finlay (Kenya) Limited 
Kenya Agricultural and Livestock organization -Tea Research Institute 
Ministry of industry, Trade and cooperatives Ministry of Agriculture, Livestock and Fisheries 
Kenya Tea Development Agency Ltd 
Institute of Packaging of Kenya Consumer Information Network 
Gold crown beverages-Kenya LTD 
Karatina University 
Kenya Bureau of Standards- Secretariat  
 
REVISION OF KENYA STANDARDS  
 
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for improvements to published standards, addressed to the Managing Director, Kenya Bureau of Standards, are welcome. 
 
 
 
  
 
 
 
 
© Kenya Bureau of Standards, 2017 
 Copyright. Users are reminded that by virtue of Section 25 of the Copyright Act, Cap. 12 of 2001  of the Laws of Kenya, copyrig ht subsists in 
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KENYA STANDARD                       DKS 2676: 2017  
ICS 67.100.10  
 
 
 
 
  
 
 
 
 
  
 
  
Herbal and Fruit infusions- Specification 
 
 
 
  
 
  
 
  
 
  
 
    
 
 
 
 
KENYA BUREAU OF STANDARDS (KEBS) 
 
Head Office:  P.O. Box 54974, Nairobi-00200, Tel.: (+254 020) 605490, 602350, Fax: (+254 020) 604031 
E-Mail: info@kebs.org,  Web:http://www.kebs.org  
 
Coast Region    Lake Region         Rift Valley Region  
P.O. Box 99376, Mombasa-80100  P.O. Box 2949, Kisumu-40100       P.O. Box 2138, Nakuru-20100 
Tel.: (+254 041) 229563, 230939/40               Tel.: (+254 057) 23549, 22396       Tel.: (+254 051) 210553, 210555 
Fax: (+254 041) 229448   Fax: (+254 057) 21814              
  
Foreword 
 
This Kenya Standard was prepared by Tea Technical Committee under the guidance of the Standards Project 
Committee in accordance with the procedures of the Kenya Bureau of Standards.  
 
Herbal and fruit infusions are consumed not only as traditional herbal and fruit infusions, but increasingly also as preparations from herbal and fruit infusions and ingredients of other foodstuffs, such as herbal and fruit ice tea, 
instant preparations or concentrates from herbal and fruit infusions. 
 Consumption of Herbal and fruit infusions in Kenya has become popular beverages in the market. Their 
popularity reflects increasing consumer appreciation for the wide range of natural and refreshing tastes they offer 
and also due to its health and sensory properties. There is therefore need to have a standard that provides 
common understanding of what herbal and fruit infusions are; to promote free trade in the world market; to improve consumer’s knowledge about these products; and to guide the manufacturers and traders respectively 
on safety and quality during production and importation of the Herbal and fruit infusions. 
 The standard stipulates the essential compositional, physical and chemical properties, contaminants and 
microbiological and labelling requirements.  . 
 
In the preparation of this standard useful information were derived from various sources mainly the local manufacturers and members of the technical committee.  
 
During the preparation of this standard, reference was also made to the following documents: -Guidelines for tea, herbal tea, extracts thereof and preparations, 1989, Translation by German Tea Association 
and German Herbal Infusions Association 
-Guidelines for Herbal Tea and Fruit Infusions 2014, by European Herbal Infusions Association 
 
  
 
  
 
 
 
  
 
 
 
  
 
 
 
  
 
 
 
  
 
    
 
   
  
 
 
Herbal and Fruit infusions- Specification 
 
1    Scope 
 
This Kenya standard specifies requirements and methods of analysis and sampling for of herbal and fruit 
infusions. Any use for medicinal purposes is not within the scope of this standard.  
 
 
2    Normative references  
 
The following referenced documents are indispensable for the application of this document. For dated 
references, only the edition cited applies. For undated references, the latest edition of the referenced 
document (including any amendments) applies. 
 CAC/GL 1-1979, General Guidelines on Claims 
CAC/GL 2-1985; Guidelines on Nutrition Labelling 
CAC/GL 23-1997; Guidelines for Use of Nutrition and Health Claims CODEX STAN 193-19995); General Standard for contaminants and Toxins in Food and Feed 
CODEX STAN 234-1999 Recommended Methods of Analysis and Sampling 
KS ISO 1573; Tea – Determination of loss in mass at 103°C 
KS ISO 1575; Tea – Determination of total ash KS ISO 1577; Tea – Determination of acid-insoluble ash 
KS ISO 6571; Spices, condiments and herbs – Determination of volatile oil content 
KS ISO 948; Spices and condiments-sampling 
KS ISO 927; Spices and condiments – Determination of extraneous matter content 
KS ISO 1572; Tea – Preparation of ground sample of known dry matter content 
(Total Ash) KS ISO 2825; Spices and condiments – Preparation of a ground sample for analysis (HCL – Ash; Volatile Oil) 
CAC/GL 21-1997; Principles and Guidelines for the Esta blishment and Application of Microbiological Criteria 
Related to Foods 
CODEX STAN 1-1985; General standard for the labeling of pre-packaged foods 
KS ISO 4833-1:2013); Microbiology of the food ch ain – Horizontal method for the enumeration of 
microorganisms – Part 1: Colony count at 30 degrees C by the pour plate technique  KS ISO 4833-2:2013 and KS ISO 4833-2:2013/Cor 1:2014);  Microbiology of the food chain – Horizontal method 
for the enumeration of microorganisms – Part 2: Colony count at 30 degrees C by the surface plating technique 
KS ISO 21527-2:2008Microbiology of food and animal feeding stuffs – Horizontal method for the enumeration of yeasts and moulds – Part 2: Colony count technique in pr oducts with water activity less than or equal to 0.95 
KS ISO 16649-1:2001; Microbiology of food and animal feeding stuffs – Horizontal method for the enumeration of 
beta-glucuronidase-positive Escherichia coli – Part 1: Colony-count technique at 44 degrees C using membranes 
and 5-bromo-4-chloro-3-indolyl beta-D-glucuronide) KS ISO 16649-2:2001); Microbiology of food and animal feeding stuffs – Horizontal method for the enumeration 
of beta  glucuronidase-positive Escherichia coli – Part 2: Colony-count technique at 44 degrees C using  5-bromo-
4-chloro-3-indolyl beta-D-glucuronide  KS ISO/DIS 6579-1:2014; Microbiology of the food chain -- Horizontal method for the detection, enumeration and 
serotyping of Salmonella -- Part 1: Horizontal  method for the detection of Salmonella spp. 
KS ISO 21528-2:2004; Microbiology of food and animal feeding stuffs – Horizontal methods for the detection and 
enumeration of Enterobacteriaceae – Part 2: Colony – count method  
 
 
   
 
   
 
   
 
  
3  Terms and definitions 
 
3.1  Foreign Matter 
any material which is not from the intended plants, flavour used or fragments of plants e.g. sand, stones, metallic 
chips and any organic matter 
 
3.2  Flavoured tea 
tea to which fragrance and/or flavouring substances are added in order to lend a specific flavour.  
 
3.3 Herbal and fruit infusions (HFI) 
Infusions made from parts of plants (roots, flowers, leaves, barks, fruits, seeds or twigs) which do not originate 
from Camellia sinensis (L.) 0. Kuntze and which are intended for the same use as tea. 
Herbal and fruit infusions are also blends of herbal ma terial with tea which do not fall under the category 
„flavoured tea“.   
3.4 Flavoured herbal and fruit infusions 
Herbal and fruit infusions to which fragrance and/or flavouring substances are added in order to lend a specific flavour 
 
3.5 Extracts from herbal and fruit infusions  
 
Watery extracts of herbal infusions which have been dehydrated  
 
3.6 Flavoured extracts from herbal and fruit infusions   
 Extracts from herbal infusions and fruit to which fragrance and/or flavouring substances are added in order to 
lend a specific flavour.  
 
 
 
4. Description 
 
4.1. Product description 
 
Herbal and Fruit infusions are parts of plants which do not originate from the tea plant (Camellia sinensis (L.) 
0. Kuntze and which are intended for the same use as tea. They may include blends of herbal, spices and fruit infusions with tea as a minor component and are intended for food use by brewing with freshly boiling water 
Flavourings and/or food ingredients with flavouring properties can be added in order to lend a specific flavour.
 
 
4.2. Type of Herbal and fruit /infusions Products 
 
The commonly used cuts/types of the products shall be as indicated ( Annex I and II). However, the list is not 
exhaustive  
 
 
4.3. Infusion/sensory infusion: 
 
The standard procedure for preparation of infusion liquors for sensory evaluation shall be as in annex III  
 
5. Essential composition and quality requirements  
 
 
5.1. Raw materials for herbal and fruit infusions 
 
The Common ingredients for herbal and fruit infusion shall be as described in annex 11   
 
5.2   Specific properties for common herbal infusions  
 
Herbal infusions which are sold under the following denomi nations consist of those parts of plants listed after the 
names.    
  
 
 
 
5.2.1 Stinging nettle infusions, stinging nettle  
Dried leaves whole or crushed, and parts of the top shoot s of Urtica dioica L. occasionally also from Urtica 
urens L.from the stinging nettle family (Urtica spec.)  
 
5.2.2 Fennel infusions, fennel  
Dried fruit, usually separated into two halves, whole or crushed, of Foeniculum  vulgare Mill. Ssp. Vulgare 
from the umbellifer family, often containing parts of stamen, stem and carpophor.  
 
5.2.3 Rose-hip infusions, rose-hip  
Peel of rose-hips, whole or crushed, consisting of the dried cupule of the spurious fruit of various types of the 
species Rosa L. belonging to the rose-tree family (Ros aceae), predominantly without the short hairs found at 
the base of the fruit, and with no more  than a 10% proportion of small fruits.  
 
5.2.4 Hibiscus blossom infusions , hibiscus blossoms, hibiscus  
Dried calyx and outer calyx of Hibiscus sabdariffa L. belonging to the mallow family (Malvaceae), whole or 
crushed, harvested when the fruit is developed.   5.2.5 Camomile infusions, camomile  
Dried flowers of Matricaria recutitas L.(Chamomill a recu tita (L.) Rauschert), whole or crushed, belonging to 
the Compositae or Asteraceae family, with a technically unavoidable proportion of other overground plant 
parts.  
 
5.2.6   Spearmint infusions, spearmint   
Whole or crushed top shoots of the variety Mentha spic ata L. var. Crispa belonging to the Labiate flower 
family (Lamiaceae).   5.1.2.7 Lemon grass infusions, lemon gr ass, citron grass tea, citron grass 
Dried leaves, whole or crushed, of Cymbopogon flexuosus W. Watson and other types of Cymbopogon belonging to the grass family (Poaceae).  
 
5.2.8. Lime blossom infusions, lime blossom  
Dried pedicles (top leaves and blossoms), whole or crushed,of Tilia cordata Miller, Tilia platyphyllos Scop 
and/or other types of Tili a belonging to the Linden plant family (Tiliaceae).  
 
5.2.9 Mate, Paraguay infusions 
 
Dried and crushed leaves and parts of shoots, toasted or untoasted, from the top shoots of of the Mate tree Ilex paraguariensis St. Hil belonging to  the Holly family (Aquifoliaceae).  
 
5.2.10 Lemon balm infusions, lemon balm  
Dried leaves, whole or crushed, and parts of the top shoots of Melisse officinalis L. belonging to the Labiate flower family (Lamiaceae).  
5.2.11 Orange leaf infusions, orange leaves  
Dried leaves and stems, whole or crushed, of certain varieties of Citrus aurantium L. belonging to the Rue 
family (Rutaceae).  
 5.2.12 Orange blossom infusions, orange blossoms  
Dried buds and petals, whole or crushed, of certain va rieties of Citrus aurantium L. belonging to the Rue 
family (Rutaceae).  
 
5.2.13 Peppermint infusions, peppermint  
Dried leaves, whole or crushed, and parts of the top shoots of varieties of Mentha(x) Piperita L. belonging to 
the Labiate flower family (Lamiaceae).  
 
5.2.14 Verbena infusions, verbena, lemon verbena infusions 
Dried leaves, whole or crushed, and top shoots of A loysia triphylla (L’Hérit.) Britt. syn.  Lippia triphylla 
(L’Hérit.) O. Kuntze, syn. Lippia  citriodora (Lam.) H.B.K., syn. Verbena  triphylla L’Hérit belonging to the Herba Verbenae  family (Verbenaceae)  
 
 
 
 
 
5.1.2.          Other permitted ingredients  
In addition to Herbal and fruit infusions, Flavoured Herbal and Fruit infusions shall consist of: 
a) Flavorings and food ingredients with flavouring properties which are natural and nature identical 
fragrance or taste (e.g. juice, juice concentrate).  
Note: flavourings shall not be used for the purpose of im itating or intensifying the fragrance and/or taste of 
any particular herbal and fruit infusions product which is marketed as such (e.g. peppermint infusion) 
b) Fruit juices (5) up to 15 g per 100 g of herbal infusion, or corresponding proportions of concentrated or 
dried fruit juices 
c) Food additives, if used, shall be in accordance with the Codex GSFA 
 
 
5.2              Quality criteria 
 
Herbal and fruit /infusions shall; 
 
Have similar characteristic colour, aroma and flavour from kind of herbal/fruit from which it is made.  
 
a) Free of off flavours and odours, 
b) The infusionshall be clean and reasonably free from extraneous matter and shall not be adulterated.  
c) The infusionshall produce a liquor of characteristic flavour. 
d) The raw materials from which the herbal and fruit infusion (HFI) is made shall conform to 
the relevant Kenya standards. 
e) Herbal and fruit infusions, flavoured herbal and fruit infusions, herbal extracts and preparations 
there of shall be virtually free of vegetative forms of mould and foreign matters.  
 
 
 
 
 
 
 
     
  
 
 
 
 
 
5.3   Compositional requirement  
 
Table 1:  showing the compositional requirements for Herbal infusions  
 
Commercial description  Acid insoluble ash % of dry mass,
% Loss of mass (moisture content), 
max, %  
Herbal infusions    
Nettle  5.0 14 
Fennel  2.5 12 
Rose-hip  1.5 14 
Hibiscus blossom 2.5 15 
Camomile 2.5 13 
Spearmint  2.5 13 
Lemon grass 5.0 11 
Lime blossom  2.5 13 
Mate 1.0 10 
Lemon balm  2.5 13 
Orange blossom  2.5 12 
Orange leaf  3.0 12 
Peppermint 2.5 13 
Verbena  3.5 12 
 
 
Requirements for fruit infusions   
Table 2:  showing the compositional requirements for Fruit infusions  
 
Product Max. Acid insoluble ash 
% d.m. Max. loss on drying % Min. essential oil % d.m 
Apple (fruits) 1.0 13.0  
Camomile (flowers) 2.5 13.0 0.2 
Fennel (fruits) 2.5 12.0 1.0 
Hibiscus (flowers) 2.5 15.0  
Honey bush (Herb) 1.0 11.0  
Lemon balm (leaves) 2.5 14.0  
Lemon grass (herb) 5.0 11.0  
Lemon verbena (herb) 3.5 12.0 0.15 
Lime , linden (flowers) 2.5 13.0  
Liquorice (roots) 2.0 12.0  
Mate (leaves) 1.0 10.0  
Nettle (herb) 5.0 14.0  
Peppermint (leaves) 2.5 14.0 0.6 
Rooibos (herb) 2.0 12.0  
Rooibos, green herb 2.0 12.0  
Rose hip (fruits) 1.5 14.0  
Sage( leaves) 2.0 14.0  
Spearmint (leaves) 2.5 13.0 0.6 
Sweet orange (flowers) 2.5 12.0  
Sweet orange (leaves) 3.0 12.0  
    
METHODS OF KS ISO 1577:1984 KS ISO 1573:1980 KS ISO 6571:1984  
ANALYSIS 
 
 
Notes: 
 
Extracts from herbal infusions, flavoured extracts from herbal infusions and preparations from foodstuffs using tea extracts and using extracts from herbal infusions have a mass loss of no more than 8 percent.  The content of acid insoluble ash  in the dry mass of tea and herbal infusions is an indicator of whether the plant fragments i n 
question are contaminated or adulterated with mineral substances such as earth or sand in excess of the technically unavoidable limit.  
The mass loss through heating under define conditions of analysis is an indicator for the content of water, volatile oil and /o r 
other volatile components.  -In case of a blend the limits have to be calculated on the basis of the percentage of the composition 
-Flavorings and additional food ingredients have to be taken into consideration 
 
 
 
6          CONTAMINANTS  
 
6.1    The products covered by this standard shall comply with maximum levels of the Codex General standard 
for contaminants and toxins in Food and feed (CODEX STAN 193-1995) 
 
6.2     Pesticides  
 
The products covered by this standard shall comply with maximum residue limits for pesticides established by 
the Codex Alimentarius Commission in the Codex General  standard for contaminants and toxins in Food and 
feed (CODEX STAN 193-1995) 
 
Table 3:  showing the Maximum Pesticide residue limits for Herbal and Fruit infusions  
Peticide MRL Method of Analysis 
Azoxystrobin  300 mg/Kg  
Bromide Ion  400 mg/Kg  
Cyprodinil  300 mg/Kg  
Fludioxonil  60 mg/kg  
 
6. 3    Heavy Metals  
 
Heavy metal contaminants, if present, shall co mply with the limits specified in Table 2. 
 
Table 4 — showing the Heavy Metals limits for Herbal and Fruit infusions  
 
 
 
 parameter  Limits  Test method  
i) Cadmium (Cd) max. 1.0 mg/ kg AOAC 942.17  
ii) Lead (Pb) max.sum) max. 5.0 mg/ kg AOAC 942.17  
 
 
 
 
6.4       Mycotoxins    
 
The maximum content of aflatoxins in HFI when determined in accordance with the method described in KS 
ISO 16050 shall be as shown in table  
 
Table 5:  showing the Maximum aflatoxin residue limits for Herbal and Fruit infusions  
 
 
 
 parameter Limits Test method 
i) Aflatoxin B1 max.  2 μg/ kg AOAC   
  
 
 
ii) Aflatoxin B1, B2, G1, G2 
(assum) max. 4 μg/ kg AOAC 
iii) Ochratoxin A 20 μg/ kg AOAC 
 
 
 
 
7       HYGIENE   
  
 7.1       The Products covered by the provisions of this standard shall be prepared and handled in 
accordance with the appropriate sections of the Gene ral Principles of food hygiene (CAC/RCP 1-1969), and 
other relevant Codex texts, such as codes of hygienic practice and codes of practice 
 
7.2       The products shall comply with any microbiologica l criteria established in accordance with the 
principles and Guidelines for the Establishment and Application of Microbiological criteria related to foods 
(CAC/GL 21-1997) 
 
7.3       Herbal and fruit infusions products shall comply with microbiological requirements in Table 6 
 
 
 
Table 6: Microbiological Limits for herbal and fruit infusions 
 
 Type of micro-organism  Limits 
(Raw 
materials  Limits 
(Dry Herbal 
Infusion) Test method  
 Aerobic plate count per gram 108  107 KS ISO 4833 
i) Yeasts max. per g 106  105   KS ISO 7954 
ii) moulds, max. per g 106  105  KS ISO 7954 
vi) E. Coli  max. per g 104  103  KS ISO 6391  
V) Salmonella per 125g Absent  Absent KS ISO 6579  
 
 
 
 
8       PACKAGING 
HFI shall be packaged in food grade materials that will safeguard the hygienic, nutritional and organoleptic 
qualities of the product. The packaging materials shall comply with the legislation requirements of the Kenya 
standards.    
9 LABELLING   
In addition to (CODEX STAN 1-1985) General standard for the labeling of pre-packaged foods, the following 
specific provisions shall apply. 
 
9.1 Name of the Product 
 
9.1.1   HFI shall be denominated by the name of the type of the plant or part of the plant used, also in 
combination with the word infusion, if the product in qu estion derives from a single plant type, for instance 
peppermint or peppermint /infusion, or if it is manufactur ed from two types of plants, for instance rose hip with 
hibiscus or rose hip infusion with hibiscus.  
 
9.1.2   If HFI are manufactured from several types of plants, generic terms are also used in combination with the 
word infusion, for instance herbal, fruit or herbal infusion.   
9.1.3   If one type of plant - except tea - accounts for a considerable percentage of the total weight and 
determines the character of the product, it is possible to  name the herb or fruit infusion after this plant or 
combination thereof.  
9.1.4    
If tea is also used and the presence of tea is emphasized, the tea content is stated in percentage of the 
product.  
 9.1.5 Flavoured Herbal and fruit infusions shall be denominated like herbal infusions, indicating in addition that 
they are flavoured, for instance herbal infusion, flavoured or fruit infusion, flavoured. An indication of the flavour 
is given, for instance flavou red herbal infusion - black currant or Blakcu rrant flavor or blackcurrant and blueberry 
flavor infusion if more than one flavourant is used.  
 
 
9.1.7     
Extracts of herbal and fruit infusions shall be denomin ated by the name of the type of plant, or parts of 
plant used in combination with the words extract of...  or   ...-extract, if the extract in question derives from a 
single type of plant, for instance  extract of Peppermint or peppermint extract, or if it is manufactured from two 
types of plants, for instance rose-hip / hibiscus extract.  If such extracts are manufactured from several types of 
plants, generic terms are used in combination with the words extract of ...  or.... Extrac t.  If one type of plant – 
with the exception of tea – accounts for more than half the total, and determines the character, the extract is 
named after this type of plant in combination or thereof 
Improved solubility in cold water can be indicated by the additional use of the term “soluble in cold water”.   9.1.8    
Flavoured extracts of herbal and fruit infusions shall be denominated like extracts of herbal infusions, 
indicating in addition that they are flavoured, for instance  flavoured extract of balm-mint or extract of balm-mint, 
flavoured.    
The flavour is indicated, for instance flavoured extract of peppermint – lemon 
 Improved solubility in cold water can be indicated by the additional use of the term “soluble in cold water”.
 
 
10.1  Nutrition declaration  - Any added essential nutrients declaration should be labelled in accordance with 
the Guidelines on Nutrition Labelling (CAC/GL 2-1985), General Guidelines on Claims  (CAC/GL 1-1979) and the CAC/GL 23-1997; Guidelines for Use of Nutrition and Health Claims 
 
10.2 Pictorial representations   
Pictorial representation  or graphics shall match the product. This means that e.g. pictorials can be placed on the 
package to represent the appropriate flavours, if they are properly labelled in the product 
A pictorial representation of the herbs or fruit(s) on the label should not mislead the consumer with respect to the herb or fruit so illustrated.  
 
10.3      brand name/trade name 
 
10.4      country of origin:  The country of origin of the product and raw material shall be declared if its omission 
is likely to mislead or deceive the consumer 
 
10.5 List of Ingredients — a complete list of ingredients shall be declared on the label in descending order of 
proportion. 
10.6 Net Contents — the net contents shall be declared by in metric units ( Systeme Internationale ). 
 
10.7 Name or business name and Address of the manufacturer, packager, distributor, importer, exporter or 
vendor of the product, whichever may apply, shall be declared. 
 
   
  
 
 
10.9   Instructions for use shall be declared  
 
10.10      Storage conditions or conditions for use 
 
10.11        Place/country of manufacture 
 10.12        Date of manufacture and expiry 
 
10.13        Irradiation status, where applicable  
10.14       GMO status, where applicable 
 10.15        Allergenic Status, where applicable 
 
  
 
11 Methods of Analysis and Sampling 
 
The methods of sampling and analysis shall be those provided in the normative references listed in Clause 2 of 
this standard. 
  
  
ANNEX I:  
Types of Herbal and Fruit infusions 
 
Category 
 Whole 
product Coarse 
cut, 
square 
cut Fine cut, 
coarse Fine cut, 
fine Granulated 
material Liquid 
extract Dry extract Dry instant 
preparation Dry in s
prepar a
Liquid 
produ c
Raw 
Materials 
 Dry HFI 
materials  Dry HFI 
materials  Dry HFI 
materials  Dry HFI 
materials  Dry HFI 
materials  Extract from 
HFI, 
additional 
ingredients 
possible  Extract from 
HFI, 
additional 
ingredients 
possible 
(e.g. 
carriers)  Extract from 
HFI, 
additional 
ingredients 
possible  Extract 
HFI, 
additio n
ingredi e
possibl e
Particle 
size Product 
dependent  2-15 mm  0.3-6 mm 0.2-2 mm 0.2-4 mm Solution, 
dispersion  Depends on 
product 
and process  Depends on 
product 
and process  Solutio n
Application Loose pack  Loose 
pack and 
tea bag  Tea bag Tea bag Tea bag Various 
food 
preparations  Various 
food 
preparations  Instant 
products 
Instant beverages  Ready 
drink 
produc
t
liquid 
concen
Example Peppermint 
leaf Coarsely 
cut 
peppermint 
leaf Finely cut 
peppermint 
leaf Finely cut 
peppermint 
leaf Peppermint 
leaf 
mechanically 
compressed  Paste-like 
peppermint 
extract  Powdered 
peppermint 
extract 
prepared by 
drying a 
paste-like 
peppermint extract  Instant 
preparations 
to be 
dissolved in 
water for the 
preparation 
of a 
peppermint 
tea drink  Bottled 
ready-t
o
drink pepper
tea dri
n
 
 
 
 
 
  
ANNEX II: The Common ingredients for herbal and fruit infusion 
 
 ANISE (fruits) shall consist of the ca. 2 mm long, greyish to greyish brown, finely ridged and finely pubescent, 
obpyriform and laterally somewhat compressed stalked cremocarps from Pimpinella anisum L. The mericarbs 
have five more or less straight ridges. The odour is reminiscent of anethole, the taste is sweetish and aromatic (anisseed-like).  APPLE (fruits) shall consist of small pieces of the whole dried fruit from the genus Malus, especially 
domesticated apple ( Malus domestica Borkh.) and crab apple ( Malus sylvestris (L.) Mill.) are used. The colour 
varies from white to off-white to brownish, depending on  which type is used. The sm ell is mildly apple-like; the 
taste is sweet-sour. Pomace or similar residues from fr uit juice production, pectin production etc. are not used. 
 
 APPLE MINT (leaves) shall consist of the dried leaves and petioles from Mentha suaveolens  Ehrh. The margins 
of the leaves are covered with silver hair. It has a fruity aromatic smell and taste. 
 
BEE BALM (flowers) consist of the dried red lipped flowers from Monarda didyma L. The smell and taste are 
faintly lemony. 
 
BILBERRY (fruits) shall consist of the dried fruits from Vaccinium myrtillus L. Synonyms for the fruit include 
blueberry, huckleberry and wild berry. The blueblack fruits, which can be up to 1 cm in diameter, have blue flesh 
and juice. The taste is sweet and aromatic. Pomace or si milar residues from fruit juice-, puree-production, etc. 
are not used.  BITTER ORANGE (leaves) shall Consist of whole or crushed dried leaves and petioles from certain varieties of 
Citrus aurantium L.. The leaves are large and oval, slightly pointed, with clearly articulated petiole and are more 
or less winged. The leaf is leathery, increases in thickn ess towards the margins, yellow-green and is dotted with 
oil reservoirs. The smell is aromatic and the taste is sweetish, aromatic and heavy.  BITTER ORANGE (flowers) shall consist of the whole or crushed dried inflorescence and petals of certain 
varieties of Citrus aurantium L. The smell is aromatic and the taste is sweetish, aromatic and heavy.   
  
 
 
 
 BITTER ORANGE (peels) shall consist of the dried, whole or crushed fruit peels from Citrus  aurantium L., 
whereby in addition to the outer layer (flavedo), parts of the spongy white parenchyma (albedo) are also present. 
The smell and taste are piquant and aromatic, typical of orange and slightly bitter. Product residues from etheric 
oil extraction, pectin production etc. are not used. 
 
BLACK CHOKEBERRY (fruits) consist of the dried fruits from Aron ia melanocarpa (Michx.) Elliott. The roundish, 
6 to 13 mm large, violet-black fruits have an intensiv ely red coloured fruit flesh. The fruits have a sweet to 
sour,tart aroma. Pomace or similar residues from fruit juice-, pureeproduction etc. are not used. 
 
BLACKBERRY  (leaves) shall consist of the dried leaves and stems of Rubus fruticosus L. Thorns are 
characteristically observed on the leaf veins, petioles and small pieces of the stems. The upper side of the leaves 
is green and has few hairs; the underside is felt-like. The smell is only faintly noticeable; the taste tends to be 
sour and astringent. 
 
BLACKCURRANT  (fruits) shall consist of the dried fruits of th e currant bush, Ribes nigrum L. The smell is faint. 
The taste is sweet-sour, typical of blackcurrant. Pomace or similar residues from fruit juice-, puree-production, 
etc. are not used. 
 
BLACKCURRANT (leaves) shall consist of small pieces of the slightly wrinkled leaves with a dark green upper 
surface and light grey-green lower surface from Ribes nigrum L.. A scattering of dots can be seen on the lower 
surface which is due to the presence of shiny yellowish glandular trichomes (hand lens). The margins of individual leaves are coarsely serrated with pointed teeth. Yellow-green, grooved remnants of petioles are often 
present. The smell and taste of the dried plant material is faintly reminiscent of blackcurrants. 
CAMOMILE  (flowers) shall consist of the dried whole or crushed inflorescence from Matricaria recutita L. (syn. 
Matricaria chamomilla L.) including a technically unavoidable amount of other aerial plant parts. The flower-
heads have yellow turbular florets surrounded by a ring of white ligulate florets; the receptacle is light green to 
grey-green, conical and hollow. The smell and taste are aromatic; the aftertaste is slightly bitter.  
CHICHORY (roots) shall consist of the roasted root from Cichorium intybus L.. The root is prickly and woody. It 
has a thick cortex and is surrounded by brown cork tissue.  Sometimes pieces of roots have a fine striation. The 
root pieces turn brown during the roasting procedure.  The smell and taste are typically similar to coffee. 
 
COCOA (seeds) shall consist of seeds from Theobroma cacao L. The cocoa fruit is a cucumber-like fruit 
approximately 20 cm long and 10 to 12 cm wide, in which 40 to 60 white, bitter-tasting seeds (cocoa beans) are 
embedded in the mushy fruit flesh. The seeds are fermented for several days, through which they lose their 
bitterness and take on the brown colour and characteristic aroma. No seed coats are used. 
 
CORNFLOWER (flowers) shall consist of the dried blue ligulate florets from Centaurea segetum Hill (syn. 
Centaurea cyanus L.). The smell is not clearly disce rnible; the taste faintly sweet to faintly salty. 
 
DAISY (flowers) shall consist of the dried whole capitulum from Bellis perennis L. on which the whitish ray florets 
and the yellow tubular florets are visible. The dried plant material has a faintly perceptible smell and a faintly 
bitter taste.  
ELDERBERRY (fruits) shall consist of the dried, very wrinkled, more or less spherical drupes from Sambucus 
nigra L.. The dark violet-black berries contain three elongated stones each, which in turn, contain one seed each 
within the hard endocarp. Occasionally fruit petioles are pr esent. The smell is unique; the taste is sweet-sour with 
a characteristic aroma. Pomace or similar residues from fruit juice-, puree-production, etc. are not used. 
 
 ELDERBERRY (flowers) shall consist of the individual flowers that are stripped from the inflorescences (cymes, 
thyrses) by sieving, but sometimes, for operational reasons, are just cymes from Sambucus nigra L. cut into 
small pieces. The small flowers are off-white with connated, five-lobed corolla. They have a faint typical smell 
and a slimy-sweet strong aromatic taste.  
EUCALYPTUS (leaves) 
The dried material shall consists of only the adult leaves and not the oval primary leaves from particularly 
eucalyptol-rich varieties of Eucalyptus globulus Labill.. T he dense, leathery, grey-green, crumbly parts of the leaf 
blade show numerous brown lenticels. The main leaf vein is very prominent on the underside of the leaf. A strong 
aromatic smell reminiscent of camphor develops when the leaves are ground. The taste is bitter and slightly adstringent. 
 
FENNEL (fruits) shall consist of whole or crushed, mature, dried, yellow-green to brownish schizocarp or parts of 
the schizocarp or seed, often with remains of the pistil,  fruit stalk and carpophore of Foeniculum vulgare var. 
vulgare. The seeds are slightly curved, about 10 mm long and have five light coloured, clear ribs. The variety  
vulgare has a very piquant smell and has a piquant aromatic, bitter-sweet taste. The smell of the variety dulce is 
pleasantly piquant and the taste sweetish, mildly piquant.  GINKGO (leaves) shall consist of the dried, deep green to yellow-green leaves of Ginkgo biloba L., which usually 
has two-lobed leaves. The margins of the leaf are laterally smooth, otherwise slightly undulated. The leafeins 
reticulate nervature runs parallel without a midrib often show dichotomous ramification. The smell is faint and 
characteristic of the species; the taste is slightly bitter. 
 
GINSENG (roots) 
Consist of the dried, cylindrical, tapering root of Panax ginseng C. A. Mey. The root, which is covered with 
horizontal wrinkles on its upper half, divides several times from the middle downwards. The roots often bear head-like remains of truncated branches. The light yellow  to light brown cortex of the root contains scattered 
small redorange resin reservoirs. The flesh inside the root is white to yellowish, hard, horny and brittle. The smell 
is pleasant; the taste is in the beginning bitter and then sweet and mucilaginous. 
 
GRAPEFRUIT  (peels) shall consist of dried, whole or crushed fruit peels of Citrus paradise Macfad. whereby in 
addition to the outer layer (flavedo), parts of the spongy white parenchyma (albedo) are also present. The smell 
and taste are piquant, aromatic, typical of grapefruit and slightly bitter. Product residues from etheric oil 
extraction, pectin production etc. are not used. 
 
GREEK MOUNTAIN TEA (herb) shall consist of the dried, aerial parts from Sideritis spec. that are gathered 
during the flowering period. The leaves and stems are aromatic. 
 
HAZELNUT (leaves) Consist of the dried leaves of Corylus avellana L.. The leaves are roundish, slightly 
asymmetrically pointed; the leaf margin is doubly serrated. The primary subsidiary veins are very prominent. 
Single hairs are found along the veins on the lower surface of the leaf. The smell and taste are faint. 
 
HEARTSEASE (herb) consists of the dried herb of Viola tricolor L.. The petals can be yellowish, white, blue or 
blue-violet. The dried plant material has a faintly pe rceptible smell and tastes slimy mucilaginous and sweet. 
 
HIBISCUS  (flowers [calyxes]) shall consist of whole or crushed dried calyxes and epicalyxes from Hibiscus 
sabdariffa L. which are collected during the fruiting period. The sepals are red to dark violet and fleshy. White 
varieties are also used. The sepals are white to beige. They have a faint smell and a sour taste. 
 
HONEY BUSH HONEY BUSH (herb) consists of the fermented or  unfermented and dried aerial plant parts from 
Cyclopia genistoides (L.) Vent. Cyclopia intermedia E. Mey., Cyclopia subternata Vogel and/or Cyclopia 
sesiliflora Eckl. & Zeyh. which are collected during the flowering period. The smell and taste are honey-like and 
sweet. 
 
LARKSPUR LARKSPUR (flowers) shall consist of the dried flowers, the wrinkled, blue or blue-violet sepals and 
petals as well as the wide brown-violet stamens from Consolida regalis Gray (syn. Delphinium consolida L.). The 
dried plant material has a faint honey-like smell and tastes mildly adstringent. 
 
LEMON (peels) 
The dried plant material is derived from fully developed, but not completely mature lemons of the species Citrus 
limon (L.) Burm.f. The dried, whole or crushed fruit peels from Citrus limon (L.) Burm.f. consist of the outer layer (flavedo) as well as parts of the spongy white parenchyma (albedo). The outer pericarp layer is usually peeled off 
as a continuous spiral strip and dried. The small pieces are brownish yellow on the outside, dotted with dimples 
and whitish on the inside. They have a characteristic sm ell and a piquant, somewhat sour and faint bitter taste 
similar to lemon. Product residues from etheric oil extraction, pectin production etc. are not used. 
 
LEMON BALM (leaves) shall consist of the whole or crushed dried leaves and parts of the upper shoots from 
Melissa officinalis L. The leaf margin is irregularly crenated or serrated. The upper leaf surface is sparsely covered with hair. The lower surface is almost hairless or  is only sparsely covered with hair along the veins, but 
dotted with fine glands. The smell and taste are piquant, aromatic and reminiscent of lemon. 
 
LEMON VERBENA (herb) shall consists of whole or cut, dried leaves and upper shoot regions from the verbena 
family (Verbenaceae) Aloysia citriodora Palau (syn. Lippia triphylla (L’Hér.) Kuntze). The serrate leaves have a 
lemonlike smell and taste. 
 LEMONGRASS (herb) shall consist of the dried, cut aerial plant parts from Cymbopogon spec. The leaves have 
parallel venation and are light green to soft brown. The smell and taste are clearly lemon-like. 
LIME  (peels) shall consist of the dried, whole or crushed fr uit peels from Citrus aurant iifolia (Christm. & Panz.) 
Swingle, whereby in addition to the outer layer (flavedo), parts of the spongy white parenchyma (albedo) are also present. The smell and taste are piquant, aromatic, typica l of lime and slightly bitter. Product residues from 
etheric oil extraction, pectin production etc. are not used. 
   
  
 
 
LIME, LINDEN (leaves) Linden leaves shall consist of the stalked, usually heart-shaped and often asymmetrical 
leaves from Tilia cordata Mill., Tilia platyphyllos Scop. or  Tilia tomentosa Moench (syn. Tilia argentea DC.). The 
leaves are more or less abundantly covered with simple or star-shaped hairs, usually denticulated or serrated to the point of being almost lobed and more rarely smooth-edged. The smell is faintly aromatic; the taste pleasantly 
aromatic. 
 
37 LIME, LINDEN (flowers) shall consist of the flowers of Tilia cordata Mill. or Tilia platyphyllos Scop. As far as 
Tilia cordata Mill. and Tilia platyphyllos Scop. Are concer ned, the fragments of pale yellowish green entire bracts 
with a distinct reticulate nervature, which are partly fuse d with the lower stalk, are characteristic. Tilia tomentosa 
Moench. (syn. Tilia argentea DC.) has densely pubescent  bracts, its flowers have petalaceous staminodes. 
There are also yellowish white flowers with the five sepals and five free petals, numerous stamens, and a 
densely pubescent superior ovary. Occasionally, buds are also present. The odour is characteristic and faintly aromatic. The taste is sweetish, mucilaginous and pleasant. 
 
LIQUORICE (roots) shall consist of the dried, unpeeled and/or peeled roots and stolons of Glycyrrhiza glabra L. 
In the cut condition, the drug is characterized by more or less cylindrical, roughly fibrous, distinctly lemon-yellow 
pieces which can be readily split longitudinally. The unpeeled liquorice includes small pieces with wrinkled, grey 
to brownish shreds of cork. The smell is faint, but charac teristic, the taste is very sweet and mildly aromatic and 
liquorice-like.  
MALLOW (flowers) shall consist of the fused foliaceous 5- part calyx together with the epicalyx of three 
lanceolate segments from Malva silvestris L.; all the sepals are pubescent. There are five pale violet or dark 
bluish violet obovate petals, which are emarginate at the tip and which have a white beard at the base. The 
numerous stamens are fused to form a tube and the style has ten thread-like, violet stigmas. 
Occasionally, the flattened, 10-locular ovaries are present. The taste is typical and mucilaginous.  
MALLOW (leaves) shall consist of the roundish, three to seven-lobed, long-petioled leaves from Malva silvestris 
L. The leaves have palmate venation and a notched, dentate leaf margin. The taste is typical and mucilaginous. 
 
MANDARIN ORANGE (peels) sonsist of the dried, whole or crushed fruit peels from Citrus reticulate Blanco 
(syn. Citrus deliciosa Ten.), whereby in addition to t he outer layer (flavedo), parts of the spongy white 
parenchyma (albedo) are also present. The smell and taste are piquant and aromatic, typical of mandarin orange 
and faintly bitter. Product residues from etheric oil extraction, pectin production etc. are not used. 
 
MARIGOLD (flowers) shall consist of the dried flower heads from Calendula officinalis L., which comprise the 
golden yellow, three-toothed ligulate florets, small tubular florets and a green involucre. Sporadically bent, 
combshaped fruits are present. The dried plant material ha s a faint, typical smell and tastes slightly bitter and 
salty.  NETTLE  (herb) shall Consists of the aerial parts of Urtica spec. of the genus Urtica, collected during the 
flowering period and dried. The leaf fragments are shrivelled and often crumpled up into a ball. The upper 
surface is greenish black and the lower surface is pale green. Pieces of the square stem are mostly flattened, 
green to brown and deeply grooved. Occasional pieces of the green flowering panicles may be present. 
 
PEONY (flowers) 
Shall consist of dried, dark red, wrinkled petals from Paeonia officinalis L.. It smells somewhat honey-like and 
has a tart and adstringent taste. 
 
PEPPERMINT PEPPERMINT (leaves) shall consist of the whole or crushed dried leaves and parts of the upper 
shoot apices from Mentha × piperita L.. The leaves are thin, dark, occasionally light green and strongly serrated 
on the margins. Leaf veins and stems usually have a red-violet colouring. The stems are squarish. The smell and taste are very piquant, aromatic and cooling. 
 
RASPBERRY (leaves) shall consist of the dried leaves and stems from Rubus idaeus L.. The upper surface of 
the leaves is dark green to brownish green and the lower surface is covered with a dense tomentum. The margin 
is sharply serrated. The petioles and stems are green or have a reddish colour. The smell is faint; the taste tart. 
 
RASPBERRY (fruits) shall consist of the dried fruit parts of t he aggregate fruits von Rubus idaeus L. The red fruit 
flesh has an intensively sweet as well as a characteristic  aroma. Pomace or similar residues from fruit juice-, 
puree-production, etc. are not used.  
RED SANDALWOOD (wood) shall consist of heartwood from the lower trunk of Pterocarpus santalinus L.f. that 
is free of sapwood. The wood fragments have a silky shimmer. Individual lengthwise cut vascular vessels and 
stripelike medullary rays in the longitudinal fracture surfaces as well as numerous vessels and undulating lighter  
lines from the wood parenchyma in the cross fractures can be seen. The smell is faintly piquant; the taste is 
adstringent.  ROOIBOS (herb) shall consist of the dried and cut aerial part s of the plant and leaves from Aspalathus linearis 
(Burm.f.) R. Dahlgr.. The small pieces are oblong lanceolate in form. Fermented rooibos is red brown in colour; 
smell and taste are slightly sweet and reminiscent of black tea. Green rooibos is unfermented rooibos and has a 
greenish colour. The smell is reminiscent of hay; the taste is pleasantly spicy, herbal and mild. 
 
ROSE  (petals) shall consist of the dried petals from Rosa spec. As a rule, only the pink to brownish petals are 
used. The material smells and tastes typically of roses. 
 
ROSE HIP (fruits) shall consist of whole or crushed dried pseudo-fruits from Rosa canina L. To a large extent 
rose hips are free of plant hair and contain a technically unavoidable content of seeds (up to 10%). The exterior 
of the pseudo-fruits are glossy red to red brown; the interior is light. The smell and taste are faintly sweet-sour.  SAFFLOWER (flowers) shall consist of the dried disk florets from Carthamus tinctorius L. Its colour can vary 
from a rich yellow to red-orange. Smell and taste are faint and typical. 
 
SAGE SAGE (leaves) 
The dried plant material shall consist of small broken piec es of leaves from Salvia officinalis L. that are often 
stuck together due to the fine hair covering both sides of the leaves. The network of veins can be seen on the 
lower surface of the leaves. The material has a strong piquant, aromatic smell and a spicy bitter and astringent 
taste. 
 
SANDY EVERLASTING (flowers) shall consist of the dried stamineous, lemon yellow, glossy, imbricated and 
slightly erect involucral leaves of Helichrysum arenarium (L.) Moench.. The yellow orange tubular corollas are in 
the middle of the flower; the very small ray florets are usually not easily recognized. They have a yellow crown of hair. The smell of the dried plant material is weakly perceptible and tastes somewhat bitter and piquant. 
 
SEA BUCKTHORN (fruits) shall consist of the dried, oval, orange-coloured accessory fruits from Hippophae 
rhamnoides L. The fruits have a sour taste. Pomace or si milar residues from fruit juice-, puree-production, etc. 
are not used. 
 
SPEARMINT (leaves) shall consist of the whole or crushed, dried leaves and shoot apices from varieties of 
Mentha spicata L. The veins are set deep into the upper dark green surface; the leaf surface bulges out; the 
veins are prominent on the leaf underside. The leaf margin features curved, pointed teeth. The stems are squarish. All parts smell and taste are spicy sharp, however lacks the cooling aftertaste of peppermint. 
 
STRAWBERRY (leaves) shall consist of the dried leaves and individual stems with flowers of Fragaria × 
ananassa Duchesne. The upper surface of the leaf pieces are light green while the lower surface is covered with 
silky hair and the leaf edges are sharply serrated. The leaves have an unspecific smell; the taste is slightly bitter 
and aromatic. 
 
STRAWBERRY (fruits) consist of small pieces of the dried accessory fruit from Fragaria ×ananassa Duchesne. 
The small yellow achenes are on the surface of the fruit. The red fruit flesh has an intensively sweet and 
characteristic aroma. Pomace or similar residues from fruit juice-, puree-production etc. are not used. 
 
SUNFLOWER (petals) shall consist of the dried ligulate florets from Helianthus annuus L. The smell and taste 
are aromatic and sweetish. 
 
SWEET BLACKBERRY (leaves) shall consist of the dried leaves and stems of Rubus chingii var. suavissimus 
(S. Lee) L.T. Lu (syn. Rubus suavissimus S. K. Lee.). Both sides of the green leaves are covered with hair; the 
margins of the leaf are doubly serrated. The three to seven-lobed form of the leaves and the prickles on the 
petioles are characteristic. The smell is only faintly noticeable; the taste is sweet, herbal with slightly bitter 
nuances. 
 
SWEET ORANGE (leaves) Consist of whole or crushed dried leaves and petioles from different varieties of 
Citrus sinensis (L.) Osbeck. The leaves are large and oval, slightly pointed, with clearly articulated petiole. The 
leaf is leathery, increases in thickness towards the marg ins, yellow-green and is dotted with oil reservoirs. The 
smell is aromatic and the taste is sweetish, aromatic and heavy. 
 
SWEET ORANGE (flowers) consist of the whole or crushed dried in florescence and petals of certain varieties of 
Citrus sinensis (L.) Osbeck. The smell is aromatic and the taste is sweetish, aromatic and heavy. 
 
SWEET ORANGE (peels) shall consist of the dried, whole or crushed beige-yellowish to orangereddish fruit peel 
from different varieties of Citrus sinensis (L.) Osbeck, whereby in addition to the outer layer (flavedo)  parts of the   
  
 
 
spongy white parenchyma (albedo) are also present. The smell and taste is aromatically fresh, typical of orange 
and slightly bitter. 
 
SWEET VIOLET SWEET VIOLET (flowers) shall consist of the dr ied dark violet, occasionally white or pink 
coloured flowers from Viola odorata L. The spur-like protuberance of the lower petal is the same colour and 
overhangs the extensions of the green calyx. The material has a characteristic sweet smell and taste.  WALNUT (leaves) shall consist of the dried pinna from Juglans regia L.. Both side of the dried and cut plant 
material is brownish green; the material is crumbly and somewhat stiff. On some areas, an almost rectangular 
tessellation can be seen along the smooth leaf margin and on the lower leaf surface that is formed by the leaf 
veins. The dried plant material has a faint aromatic smell and an adstringent faintly bitter, scratching taste. 
 
 WHITE JASMINE (flowers) shall consist of the dried flowers from  Jasminum officinale L. The initially white 
flowers with five stellate petals are dirty white to brownish light yellow in the dried state. They possess a 
characteristic intensive flowery, aromatic smell and taste. Caffeine-containing HFI  
 
COLA NUT (seeds) Consist of the dried kernels from Cola acuminata (P. Beauv.) Schott & Endl. or Cola nitida 
(Vent.) Schott & Endl. (syn. Cola vera K. Schum.) from the genus Cola that are often collapsed into the two seed 
leaves. The appearance of cola seeds varies; most are spherical to ovoid or somewhat angular; the exterior is 
wrinkled, brown or red brown and the interior is cinnamon brown. They are very hard and have a granular 
structure. The dried plant material is odourless and tastes somewhat adstringent and bitter. 
 
GUARANA  (seeds) shall consist of the glossy, dark brown seeds from Paullinia cupana  H.B.K., which are 
spherical or are flattened on one side and have a large, light brown scar. The seed coat is thin, brittle and can be 
easily removed. The seeds have no clearly perceptible smell and the taste is bitter. 
 
 MATÉ (leaves) shall consist of the dried, roasted or unroasted, crushed leaves and parts of the shoots of the 
yerba mate tree Ilex paraguariensis A. St.-Hil. Depending on  the treatment, mate leaves are light green or 
medium to dark brown in colour. Green mate smells mildly aromatic. It has a spicy, mildly astringent and slightly 
bitter taste. Roasted mate has a smoky, roasted smell. It has an adstringent, slightly burnt and mildly bitter taste. 
 
 
 
Annex III 
The standard procedure for preparation of infusion liquors for sensory evaluation 
 Introduction 
Herbal and Fruit Infusions are foodstuffs which are traditionally consumed due to its health- and sensory 
properties. Besides the physical and chemical quality parameters described in clause 5 , the sensory 
characteristics are of special importance for the overall product quality. 
To characterise the sensory quality of, 3 basic ty pes of sensory examinations have to be assessed: 
 Colour of liquor 
 Aroma (smell) of liquor 
 Flavour (taste) (and possible “Off-Flavour”) of liquor 
For proper evaluation of the sensory quality, THIE recommends its Standard Procedure for Preparations of 
Infusion Liquors for Sensory Evaluation. For comparable results, it is important to define basic test parameters: 
1. Water Quality 
Flavour, colour and appearance (e.g. clearness, turbidity)  of the liquor are affected by the hardness (mineral 
composition) of the water used for infusion. Therefore, water used for the sensory test should be demineralised, 
non-chlorinated water. 
2. Water Temperature Recommend freshly boiling water. This is to ensure that most of the valuable plant substances are extracted into 
the brew. Lower water temperatures normally result in an  incomplete extraction, which also strongly affects the 
overall quality of the infusion. 
3. Weight of HFI, Volume of Water for Infusion, Infusion Time 
For reasons of homogeneity it is recommended to use higher weights for loose HFI / coarse cut materials. The 
following parameters are recommended: 
 Fine cut: 2 g/ 0,2 L/ 5 min 
 Coarse cut: 15 g/ 1 L/ 8 min 
 
Procedure 
 Weigh into a cup/glass beaker the amount of material given above for fine cut resp. 
coarse cut.  Fill the cup/glass beaker with the corresponding amount of freshly boiling water. 
 Ensure that HFI is properly wetted, e.g. stir with a tea spoon/glass stirrer.  
 Allow to brew for the corresponding brewing time. 
 Pour the liquor through a sieve to ensure that no extractives are retained in the infused material. 
 Colour is evaluated optically against an agreed standard. The standard is prepared in the same way and at the 
same time. 
 Aroma and flavour are evaluated by tasting against an agreed standard. The standard is prepared in the same way and at the same time. Test results are assigned to the lot and documented. 
  
 
  KENYA STANDARD                           
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