Reference number  
DRS 390: 2018  
© RSB 2018  
 
 
 RWANDA 
STANDARD  DRS  
390 
 
First edition  
2018 -mm-dd 
 
Herbal  infusions  —Specification  
 
  DRS 390: 2018  
©RSB 2018 - All rights reserved                  ii 
 In order to match with technological development and to keep continuous progress in industries, 
standards are subject to periodic review. Users shall ascertain that they are in possession of the latest 
edition  
 
 
 
 
 
 
 
 
© RSB2018  
All rights reserved. Unless  otherwise specified, no part of this publication may be reproduced or utilized 
in any form or by any means, electronic or mechanical, including photocopying and microfilm, without 
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ePortal: www.portal.rsb.gov.rw  DRS 390: 2018  
iii                ©RSB2018 - All rights reserved  
 Contents  Page 
1 Scope  ................................ ................................ ................................ ................................ ......................  1 
2 Normative references  ................................ ................................ ................................ ............................  1 
3 Terms and definitions  ................................ ................................ ................................ ...........................  1 
4 Requirements  ................................ ................................ ................................ ................................ .........  2 
4.1 General requirements  ................................ ................................ ................................ ...........................  2 
4.2 Description of common herbal infusions  ................................ ................................ ...........................  3 
4.2.1  Stinging nettle infusions, stinging nettle  ................................ ................................ ............................  3 
4.2.2  Fennel infusions, fennel  ................................ ................................ ................................ .......................  3 
4.2.3  Rose -hip infusions, rose -hip ................................ ................................ ................................ ................  3 
4.2.4  Hibiscus blossom infusions, hibiscus blossoms, hibiscus  ................................ .............................  3 
4.2.5  Camomile infusions, camomile  ................................ ................................ ................................ ............  3 
4.2.6  Spearmint infusions, spearmint  ................................ ................................ ................................ ...........  3 
4.2.7  Lemon grass infusions, lemon grass, citron grass infusion, citron grass  ................................ ..... 3 
4.2.8  Lime blossom infusions, lime blossom  ................................ ................................ ..............................  4 
4.2.9  Mate, Paraguay infusions  ................................ ................................ ................................ .....................  4 
4.2.10  Lemon balm infusions, lemon balm  ................................ ................................ ................................ .... 4 
4.2.11  Orange leaf infusions, orange leaves ................................ ................................ ................................ .. 4 
4.2.12  Orange blossom infusions, orange blossoms  ................................ ................................ ...................  4 
4.2.13  Peppermint infusions, peppermint  ................................ ................................ ................................ ...... 4 
4.2.14  Verbena infusions, verbena, lemon verbena infusions  ................................ ................................ ..... 4 
4.3 Specific requirements  ................................ ................................ ................................ ...........................  4 
4.4 Microbiological limits  ................................ ................................ ................................ ............................  5 
5 Food additives  ................................ ................................ ................................ ................................ ....... 5 
6 Hygiene  ................................ ................................ ................................ ................................ ...................  6 
7 Contaminants  ................................ ................................ ................................ ................................ .........  6 
7.1 Pesticide residues  ................................ ................................ ................................ ................................ . 6 
7.2 Heavy metals  ................................ ................................ ................................ ................................ ..........  6 
7.3 Aflatoxin levels  ................................ ................................ ................................ ................................ ...... 6 
8 Packaging  ................................ ................................ ................................ ................................ ...............  6 
9 Labelling  ................................ ................................ ................................ ................................ .................  6 
10 Sampling  ................................ ................................ ................................ ................................ ................  7 
 DRS 390: 2018  
©RSB 2018 - All rights reserved                  iv 
 Foreword  
Rwanda Standards are prepared by Technical Committees and approved by Rwanda Standards Board (RSB) 
Board of Directors in accordance with the procedures of  RSB, in compliance with Annex 3 of the WTO/TBT 
agreement on the preparation, adoption and application of standards.  
The main task of technical committees is to prepare national standards. Final Draft Rwanda Standards 
adopted by Technical committees are ra tified by members of RSB Board of Directors for publication and 
gazettment as Rwanda Standards.  
DRS 390  was prepared by Technical Committee  RSB/TC 002, Tea and tea products.  
In the preparation of this standard, reference was made to the following standard:  
1) US 980: 2013 Herbal tea — Specification  
The assistance derived from the above source is hereby acknowledged with thanks.  
Committee membership  
The following organizations were  represented on the Technical Committee on Tea  and tea products (RSB/TC 
002) in the preparation of this standard.  
Gisovu Tea Co mpany Ltd 
National Agricultural Export Development Board  (NAEB)  
Pfunda Tea Company  
Rwanda Mountain Tea  
Sante Plus Ltd  
Rwanda  Standards Board (RSB) – Secretariat  
 DRS 390: 2018  
1                ©RSB2018 - All rights reserved  
 Herbal infusions — Specification  
1 Scope  
This Draft Rwanda Standard  specifies the requirements , sampling and test methods for herbal  infusions  
intended for human consumption.  
This standard applies to infusions made from grains, fruits, leaves, flowers, roots or any other plant part. This 
standard excludes tea from Camellia  sinensis  and infusions cl aimed to have medical or other health effects.  
2 Normative references  
The following documents are referred to in the text in such a way that some or all of  their content constitutes 
requirements 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.  
RS ISO 1839,  Tea — Sampling  
RS ISO 6888 -3, Microbiology of f ood and animal feeding stuffs — Horizontal method for the enumeration of 
coagulas e-positive staphylococci (Staphylococ cus aureus and other species) —  Part 3: Detection and MPN 
technique for low numbers  
ISO 16649 -2, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of beta -
glucuronidase -positive Esch erichia coli —Part 2: Colony -count technique at 44 degrees C using 5 -bromo -4-
chloro -3-indolyl beta -D-glucuronide  
RS ISO 6579 -1, Microbiology of food and animal feeding stuffs —Horizontal method for the detection of 
Salmonella spp.  
RS ISO 21527 -2, Microbiology of food and animal feeding stuffs -- Horizontal method for the enum eration of 
yeasts and moulds  — Part 2: Colony count technique in products with water activity less than or equal to 0,95  
RS CAC/ RCP 1, General principles for food hygiene  
AOAC 999.10, Lead, Cadmium, Copper, Iron, and Zinc in foods, Atomic Absorption Spectrophotometry after 
microwave digestion  
RS ISO 4833 -1, Microbiology of the food chain — Horizontal method for the enumeration of microorganisms —  
Part 1: Colony count at 30 degrees C by the pour plate technique  
RS ISO 16050, Foodstuffs —Determination of aflatoxins  
3 Terms  and definitions  
For the purposes of this standard, the following te rms and definitions shall apply.   
©RSB 2018 - All rights reserved                  2 
 3.1  
herbal infusions  
parts of plants which do not originate from the tea plant  Camilla sinensis  or their blends with tea  and which 
are intended for the same use as tea.  
3.2  
flavoured herbal infusions  
herbal infusions to which fragrance and/or flavouring substances are added in  order to lend a specific 
flavour.  
3.3  
extraneous matter  
all organic and inorganic material other than herbal tea composition  
3.4  
adulterant  
any material intentionally added to an herbal infusion that changes its original composition and compromises 
its quality and safety  
3.5   
food grade packaging material  
packaging material, made of substances which are safe and suitable for their intended use and which will not 
impart any toxic substance or undesirable odour or flavour to the product.  
4 Requirements  
4.1 General requirement s 
Herbal infusions shall: 
a) be free of off flavours and odours;  
b) have a characteristic colour of the raw material used  and the process used;  
c) be clean and reasonably free from extraneous matter ; 
d) be free from adulterants ; 
e) The fruits, seeds, vegetable,  from which the herbal  infusion  is made shall conform to the relevant 
standards  or have been proven being food grade;  
f) free of vegetative form s of mould and other impurities; and  DRS 390: 2018  
3                ©RSB2018 - All rights reserved  
 g) Flavourings shall not be used for the purpose of imitating or intensifying th e fragrance and/ or taste of any 
particular herb infusion .  
4.2 Description of common  herbal infusions  
Specific herbal infusions shall have the following parts of plants which include : 
4.2.1  Stinging nettle infusions , stinging nettle  
Dried leaves whole or crushed, and parts of the top shoots of Urtica dioica  L., occasionally also from Urtica 
urens L. from the stinging nettle family ( Urtica spec .) 
4.2.2  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.  
4.2.3  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 (Rosaceae), predominantly without the short hairs found at 
the base of the fruit, and with no more than a 10% proportion of small fruits.  
4.2.4  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.  
4.2.5  Camomile infusions , camomile  
Dried flowers of Matricaria recutitas  L. (Chamomilla recutita  (L.) Raus chert), whole or crushed, belonging to 
the Compositae or Asteraceae family, with a technically unavoidable proportion of other overground plant arts . 
4.2.6  Spearmint infusions , spearmint  
Whole or crushed top shoots of the variety Mentha spicata  L. var. Crispa be longing to the Labiate flower 
family (Lamiaceae).  
4.2.7  Lemon grass infusions , lemon grass, citron grass infusion , citron grass  
Dried leaves, whole or crushed, of Cymbopogon flexuosus  W. Watson and other types of Cymbopogon  
belonging to the grass family (Poaceae ).  
©RSB 2018 - All rights reserved                  4 
 4.2.8  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 Tilia belonging to the Linden plant family (Tiliaceae).  
4.2.9  Mate, Paraguay infusions  
Dried and crushed leaves and parts of shoots, toasted or untoasted, from the top shoots of the Mate Tree Ilex 
paraguariensis St. Hil belonging to the Holly family (Aquifoliaceae).  
4.2.10  Lemon balm infusions , lemon balm  
Dried leaves, whole or crushed, and parts o f the top shoots of Melisse officinalis  L. belonging to the Labiate 
flower family (Lamiaceae).  
4.2.11  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) . 
4.2.12  Orange blossom infusions , orange blossoms  
Dried buds and petals, whole or crushed, of certain varieties of Citrus aurantium  L. belonging to the Rue 
family (Rutaceae).  
4.2.13  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).  
4.2.14  Verbena infusions,  verbena, lemon verbena  infusions  
Dried leaves, whole or crushed, and top shoots of Aloysia triphylla  (L'Herit.) Britt., syn . Lippia triphylla  (L'Herit.) 
O. Kuntze, syn. Lippia citriodora  (Lam.) H.B.K., syn. Verbena triphylla L'Herit. belonging to the Herba 
Verbenae family (Verbenaceae)  
4.3 Specific requirement s 
When tested in accordance with appropriate methods, h erbal infusions shall comply with the specific 
requirements s pecified in Table 1.  
Table 1—Specific requirements for Herbal infusions  
Characteristic  Total ash % 
max Acid insoluble 
ash of dry 
mass,%, max  Loss of mass 
(moisture 
content) ,max %  Water 
extract %, 
m/m  min  Water -soluble 
ash % (m/m) 
of total ash Alkalinity of 
Water 
soluble ash DRS 390: 2018  
5                ©RSB2018 - All rights reserved  
 min as KOH  
Herbal Infusions   
Nettle infusion  8  5 14 32 45 1.0-3.0 
Fennel 
infusion  8  2.5 12 32 45 1.0-3.0 
Rose -hip 
infusion   8  1.5 14 32 45 1.0-3.0 
Hibiscus 
blossom 
infusion  5 1.0 12 41 45 1.0-3.0 
Camomile 
infusion  8 2.5 13 32 45 1.0-3.0 
Spearmint 
infusion   8 2.5  13 32 45 1.0-3.0 
Lemon grass  8 5.0  11 32 45 1.0-3.0 
Lime blossom  8 2.5  13 32 45 1.0-3.0 
Mate  8 1.0  10 32 45 1.0-3.0 
Lemon  balm  8 2.5 13 32 45 1.0-3.0 
Orange 
blossom  8 2.5 12 32 45 1.0-3.0 
Orange leaf   8 3.0  12 32 45 1.0-3.0 
Peppermint  8 2.5  13 32 45 1.0-3.0 
Verbena 
infusion  8 3.5  12 32 45 1.0-3.0 
4.4 Microbiological limits  
Herbal infusions shall  comply with microbiological limits specified in  Table 2  when tested in accordance with 
appropriate test methods.  
Table 2 —Microbiological requirements of Herbal tea  
S/N Microorganism  Maximum Limits  Test method  
i.  Total Plate Count , CFU/g  103 RS ISO 4833 -1 
ii.  E.Coli , CFU/g  Absent  ISO 16649 -2 
iii.  Staphylococcus aureus , per g Absent  RS ISO 6888 -3 
iv.  Salmonella spp , per 25g Absent  RS ISO 6579 -1 
v.  Yeasts and moulds, CFU/g  102 RS ISO 21527 -2 
5 Food additives   
Food additives which may be used shall comply with RS CODEX STAN 192 .  
©RSB 2018 - All rights reserved                  6 
 6 Hygiene  
Herbal infusions shall be produced, prepared and handled in accordance with RS CAC/RCP 1.  
7 Contaminants  
7.1 Pesticide residues  
Herbal infusinons shall  conform to those maximum residue limits for pesticides established by the Codex 
Alimen tarius Commission for the ingredients used.  
7.2 Heavy metals  
Herbal infusions shall not contain heavy metals exceeding the limits specified in Table 3.  
Table 3 —Limits of heavy metals in Herbal infusions  
S/N Heavy metal  Maximu limit ( mg/kg)  Test method  
i.  Lead  5.0 AOAC 999.10  
ii.  Cadmium  1.0 
7.3 Aflatoxin levels  
The maximum content of aflatoxins in herbal infusions when tested i n accordance with RS ISO 16050 shall 
not exceed 5 μg/kg for aflatoxin B 1 and 10 μg/kg for total aflatoxins . 
8 Packaging  
Herbal infusions shall  be packaged in food grade packaging materials that shall not affect the quality of the 
product.  
9 Labelling  
In addition to the requirements in RS EAS 38, the following particulars shall be marked directly on each 
package or shall be marked on  a label attached to the package:  
a) name of the product;  
1) Herbal infusion 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 question derives from a single 
plant type, for instance  peppermint or peppermint /infusion, or if it is manufactured from two 
types of plants, for instance rose hip with hibiscus or rose hip infusion with hibiscus.  
2) If Herbal Infusions are manufactured from several types of plants, generic ter ms are also used in 
combination with the word infusion, for instance herbal, fruit or herbal infusion.  DRS 390: 2018  
7                ©RSB2018 - All rights reserved  
 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 possibl e to name the herb or fruit infusion after this 
plant or combination thereof.  
4) If tea is also used and the presence of tea is emphasized, the tea content is stated in percentage 
of the product.  
b) brand name/trade name;  
c) name, location and physical address of the manufacturer;  
d) country of origin;  
e) list of ingredients in descending order of proportions;  
f) date of manufacture;  
g) expiry date;  
h) instructions for use;  
i) storage conditions;  
j) net content; and  
k) declaration of allergens if any  
10 Sampling  
Sampling of Herbal infusions shall be done in accordance  with RS ISO 1839.  
 DRS 390: 2018  
ICS 67.140.10  
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