KENYA STANDARD                                         DKS 2744:2017 
ICS67.140.10 
 
 
 
  
 
  
 
  
 
  
 
  
 
Orthodox tea — Specification  
 
 
  
 
  
 
  
 
  
 
  
 
  
 
  
 
  
 
  
 
  
 
© KEBS 2017                                                                                                                Firs t Edition2017DKS 2744 
2 © KEBS 2017 — All rights reserved © KEBS 2017 — All rights reserved iii
 
 
 
  
TECHNICAL COMMITTEE REPRESENTATION  
The following organizations were r epresented 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 or ganization -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  
 
Inordertokeepabreastof progressinindustry,KenyaSt andardsshallberegularlyreviewed. Suggestionsfor 
improvementstopublishedstandards, addressedtotheManagingDirector,KenyaB ureau ofStandards,are welcome. 
 
  
 
  
 
  
 
 
©KenyaBureauofStandards, 2013  
 
Copyright.Users areremindedthat byvirtueofSection25oftheCopyright Act, Cap. 12of2001 oftheLawsofKeny a,copyrightsubsistsin allKen ya 
Standardsandexcept asprovidedunderSection 26 ofthisAct,noKenya StandardproducedbyKenya Bureau ofStandards may bereproduced, 
storedinaretrievalsysteminanyformortrans mittedbyanymeanswithoutpriorpermissioni nwritingfromtheManaging Director.3 © KEBS 2017 — All rights reserved © KEBS 2017 — All rights reserved iii
 
 
 
 KENYA STANDARD                                               DKS 2744:2017  
ICS67.140.10  
 
 
 
  
 
  
 
  
 
  
 
  
 
Orthodox teas — Specification  
 
 
  
 
  
 
  
 
  
 
  
 
  
 
  
 
  
 
  
 
KENYABUREAUOF STANDARDS(KEBS)  
 
HeadOffice:  P.O. Box 54974, Nairobi-00200, Tel.: (+254 020) 605490, 602350,Fax: (+254020)604031 
E-Mail: info@kebs.org,Web:http://www.kebs.org 
 
Coast Region  Lake Region  Rift ValleyRegion  
P.O.Box99376,Mombasa-8010 0 P.O.Box2949,Kisumu-40100 P.O.Box2138, 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  DKS 2744 
4 © KEBS 2017— All rights reserved © KEBS 2017 — All rights reserved 4
 
 
 
 Foreword 
 This Kenya Standard has been prepared by the Tea Tec hnical Committee under the guidance of the Standards 
Projects Committee and it is in accordance with the procedures of the K enya Bureau of Standards. 
 
The needto prepare this standard has arisen fromthe increased needto accommodatetechnologicalinnovations 
andthe desiretoposition theKenyatea ashigh qualityofferingi n thetea world market. Thus,there isa general need to 
address both economic and nutritional conc erns. In the said dispensation, the standard promotes fair trade, 
safeguards the interests of the stakeholders a nd guarantees enhancedsafet y of the consumers. 
During the preparation of this standard, refe rence was made to thefollowing documents: 
 
ISO 3720; Black tea — Definitions and basic requirements 
KS ISO 11287;Green tea— Definitions and basic requirements 
 
  
Acknowledgement is herebymade for thea ssistance derived from these sources 
  
  
KENYASTANDARD                                                                     DKS 2744:2017  
 
 
Orthodox teas — Specification 
 
1 Scope  
This Kenya Standard specifies requirements and methods of sampling and test of orthodox teas(non-aerated, aerated, semi 
aerated and purple) of the species Camellia sinensis (Linneaus) O. Kuntze. This standard does not apply to flavoured teas and 
decaffeinated orthodoxteas 
 
2       Normativereferences  
 
Thefollowingreferenceddocumentsareindispensableforthe applicationof thisKenyaStandard.Fordated references, only the 
edition cited applies. For undatedreferences, the latest edition of the referenceddocument (including any amendments) 
applies. 
 
AOAC 942.17, Arsenic in foods Molybdenum blue method 
AOAC 999.10, Lead, Cadmium, Copper, Iron, and Zinc in fo ods, Atomic Absorption Spectrophotometry after dryashing 
KS EAS 39, Code of practice for food hygiene in the food and drink manufacturing industry 
KS ISO 1573; Tea – Determination of loss in mass at 103 °C KS ISO 1839, Sampling of tea 
KS ISO 3103; Tea – Preparation of liquor for use in sensory tests   
KS ISO 18593; Microbiology of food and animal feeding stuffs – Horizontal methods for sampling techniques from surfaces using contact plates and swabs   
KS ISO 4833-1; Microbiology of food and animal feeding stuffs  - Horizontal method for the enumeration of microorganisms - 
Colony-count technique at 30 degrees C   
KS ISO 21527; Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of yeasts and moulds - 
Part 2: Colony count technique in products with water activity less than or equal to 0,95 KS ISO 16649-1; Microbiology of food and animal feeding stuffs  – Horizontal method for the enumeration of betaglucuronidase-
positive Escherichia coli – Part 1: Colonycount technique at 44 degrees C using membranes and 5-bromo-4-chloro-3-indolyl 
beta-D-glucuronide KS ISO 16649-2; Microbiology of food and animal feeding stuffs  - Horizontal method for the enumeration of betaglucuronidase-
positive Escherichia coli - Part 2: Colonycount technique at 44 degrees C using 5-bromo-4chloro-3-indolyl beta-D-glucuronide KS ISO 6579; Microbiology of food and animal feeding stuffs - Horizontal method for the detection of Salmonella spp 
KS EAS 38, Labelling of  pre-packaged foods 
KS CODEX STAN 193, Codex general standard  for contaminants and toxins in foods  
KS ISO 8968-1, Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of coagulase-positive 
staphylococci (Staphylococcus aureus and other species) -- Part 1: Technique using Baird Parker agar medium KS ISO 15598; Tea- Dete rmination of crude fibre  
KS ISO 5498; Agricultural food products- Determination of crude fibre content- General Method 
KS ISO 14502-2 (Tea – Methods for determination of substancescharacteristic of green and black tea – Part 2: Determination of 
catechins ingreen tea – Method using high performance liquid chromatography)  
 
 
 
3       Definition and Terms  
 
For purposes of this standard, the following definitions shall apply: 
 
3.1       Orthodox tea  
 
Tea derived from the tender leaves, buds, and shoots of varieties of the species Camellia sinensis (L.) O. Kuntze, known to be 
suitable for making tea for consumption as a beverage. Orthodox tea is derived from tea varieties and produced by acceptable processes including withering, enzyme inactivation, aeration, semi aeration and non-aeration. 
 
3.2       
Extraneous matter  
 
Any material of tea origin such as twigs, barkand stems  
 
3.3Foreign matter  
 
Any material which is not tea leaf, flavou r used or fragments of tea plant e.g. s and, stones, metallic ch ips and any organic 
matter other than extraneous matter  
 
3.4       Contaminants  
 
Any physical or chemical or biological agent, foreign matter, or any other substances not intentionally added to food which 
may compromise food safety or suitability 
 
3.5       Adulterant  
 
Any material intentionally added that changes the original composition and compromises the quality and safetyof black tea 
 
3.5       Filth  
 
Any material such as, but not limited to dead insects, rodents and their derivatives 
3.      Taint  
 
Taste and odour foreign to tea 
 
4       Requirements  
 
4.1     Generalrequirements  
 
Orthodox teasshall comply withthe following: 
 
4.1.1 The tea shall be clean and reasonably free from extraneous matter when inspected visually. 
 
4.1.2 The tea shall be free from taint, and shall have the characteristics, appearance, colour and taste of purple tea, when 
examined by sensory analysis.  
4.1.3 The tea shall be free from any additives such as colouring agents and flavourings. 
 
 
4.2 Chemical requirements 
 
4.2.1 The tea shall comply with the requirements specified in Table 1 using the methods quoted, in which allthe figures given 
are expressed on the basis of material oven dried to constant mass at (103 2) °C by themethod specified in ISO 1573. 
 
4.2.2 If no limit is specified for the moisture content of the tea, the actual loss in mass at 103 °C of the sample may be 
determined and the result recorded in the test report. In such cases, the determination shall be carried out by the method described in ISO 1573. 
 
4.2.3 Liquor for sensory assessment can be prepared by the method specified in ISO 3103. The assessment shall be described 
in the test report using terms defined in ISO 6078
 
 
4.2.4Compositionalqualityrequirements/limits  
 
The orthodox teas shallcomplywith the r equirements/limits specified in Table 1. 
 
 
Table 1 ▬ Chemical requirement for orthodox teas. 
 
SL No. Characteristic Requirement Methods of test 
aerated Non 
aerated  Semi 
aerated  Purple 
Tea 
Aer
ate
d Non 
aera
ted 
(i) Moisture content %, m/m, max.  7.0 max 7.0 max 7.0 max 7.0
ma7.0
max KS ISO 1573  
x 
(ii) Water extract, percent (m/m) min. 32 min 32 min. 32 min 32 
min
.  32 
min. KS ISO 9768 
(iii) Total ash, percent (m/m) 4 min 
8 max 8 max 
4 min 4 min 
8 max 8 
ma
x. 
4 
min
. 8 
max. 
4 
min. KS ISO 1575 
(iv) Water soluble ash, as percentage of total ash, 
min. 45 min   45 min 45 min 45 
min 45 
min KS ISO 1576 
(v) Alkalinity of water-soluble ash (as KOH), 
percent (m/m) 1.0a- 3.0a 1.0 min. a 
3.0 max a 1.0 min. a 
3.0 max a 1,0 
min
a 
3,0 
ma
xa 1.0 
mina 
3.0 
maxa KS ISO 1578 
(vi) Acid-insoluble ash, percent (m/m) 1.0 max 1.0 max. 1.0 max 1.0 
ma
x.  1.0 
max. KS ISO 1577 
(vii) Crude fibres, percent (m/m), max 16.5 max 16.5 max 16.5 max 16. 
5m
ax 16.5 
max KS ISO 5498 or KS I
(viii) Total polyphenols (m/m), min 9.0 min 7 min 10.5 min 
26.0 max 19 
min 22 
min KS ISO 14502-1 
(ix) Total Catechins content%, (m/m),min 7 min 11 min 2.5-16.0 3 
min
.  7 
min. KS ISO 14502-2 
 Total monomeric anthocyaninns, mg/L  - -0.5 min - 14 
min 75 
min 
NOTE  
a When the alkalinity of wa ter-soluble ash is expressed in te rms of millimoles of KOH per 100 g of ground sample, the limits sha ll be: 17.8 
 
b The specific method for the determination of crude fibre in tea is specified in ISO 15598, however for the purpose of routine estimation, t
dispute, the method of determination should always be that s pecified in ISO 15598. The requirement of 16.5 % mass fraction rema ins un c
 
     Preparation of tea liquor for sensory analysis 
 
Tea liquor for sensory analysis should be prepared in accordance to ISO 3103 
 
5.    CONTAMINANTS  
 
5.1    Orthodox teas shall comply with maximum levels of the Codex General standard for contaminants and toxins in Food 
and feed (CODEX STAN 193-1995) 
 
5.2    Pesticides  
Orthodox teas 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) 
 
5.    Heavy Metals  
 
Heavy metal contaminants, if present, shall comply with the limits specified in Table 2. 
 
Table2—Heavymetalcontamin antlimitsin Orthodoxteas 
 
SL No.  Paramete r Limit Test method  
i) Arsenic ( As),ppm, max. 0.1 AOAC 999.10  
iv) Cadmium (Cd), ppm, max. 0.1 AOAC 942.17   
 Lead (Pb), ppm Max 0.1 AOAC 942.17  
 
 
Figures in table above set as minimum default subject to endorsement by CODEX Alimentarius Commission  
 
5.    Iron Fillings 
 
Iron fillings, if present,  shall comply with the limits specified in Table 3. 
 
Table3—Iron fillingslimitsin Orthodoxteas 
 
SL No.  Parameter  Limit  Test method  
1. Iron filings,ppmmax. 50 KS 2160 
 
 
 
6.    HYGIENE  
 
 
 
6.1    It is recommended that the products covered by the provisions of this standard be prepared and handled in accordance 
with the appropriate sections of KS EAS 39, and other relevant Kenya standards and regulations. The products should comply 
with any microbiological criteria established in accordance with CAC/GL 21.  
 
6. 2   Orthodox teasshallcomplywithmicrobiologicalrequirementsinTable 
 
 
Table4— Microbiological limits for Orthodoxteas 
 
 
SL No  Type of micro‐organism   Limits Test method 
(i)  Yeasts cfu/ g, max  103KS ISO 21527‐2 
  Mouldscfu/  g, max  104KS ISO 21527‐1 
(ii)  Staphylococcus  
aureus cfu/ g, max Absent KS ISO 6888‐1 
(iii)  E. Coli, cfu/ g, max  Absent KS ISO 7251 
(iv)  Salmonella  spp, cfu/ 25 g, max  Absent KS ISO 6579 
 
 
 
7 Environment 
 
Orthodox teas shallbeproduced,processedandhandledunderconditionscomplyingwiththestipulationsofthe 
EnvironmentalManagementand Co-ordinationAct(EMCA), No.8 of1999ofthe LawsofKenya,on environmental 
managementand complying with cleaner productiontechnologicalpractices. 
 
8 Packaging 
 
8.1 The tea shall be packed in suitable, clean and dry containers, made of material, which does not change the tea quality 
(preserves tea quality) 
 
8.2      The fill of the package shall comply with the Weights and Measures Act, Cap. 513 of the Laws of Kenya. 
 
8.3 The disposal of used package and condemned black tea shall be carried out in compliance with the Environmental 
Management and Coordination Act (EMCA), Waste Regulations, 2006 of the Laws of Kenya on disposal of solid and liquid 
wastes. 
 
9 Labelling 
 
9.1     In addition to the provisions of the General Standard for the Labelling of Prepackaged Foods; KS EAS 38, the following 
specific provisions apply:   
 
i) product name as “orthodox Tea’’; 
ii) name, address and physical location of the manufacturer/ packer/ importer/ exporter; 
iii) date of manufacture; 
iv) expiry date; 
v) method of manufacturing; 
vi) the declaration “Food for Human Consumption”; 
vii) storage instructions as ‘’Store in a Cool Dry Place, Away from Contaminants and direct sunlight’’; 
viii) lot/batc h/code number; 
ix) net weight in g or kg; 
x) instructions on disposal of used package; and 
xi) country of origin 
 
9.2 A declaration of any inaccura te information in mark ing/labelling is prohibi ted and shall be puni shable bylaw under the 
Standards Act, Cap. 496, of the Laws of Kenya. 
 
 
10 Sampling 
 
Sampling of orthodox tea for analysis shall be carried out in compliance with KS ISO1839.  
 
 
  
 
 
  
 
  
 
  
 
  
 
  
 
  
 
   
 
  
 
  
 
ANNEX 1 
GRADES IN ORTHODOX TEAS  
FP Flowery Pekoe
Whole leaf  FTGFOP Fine Tippy Golden Orange Pekoe 
TGFOP1 Tippy Golden Orange Pekoe 
GFOP Golden Flowery Orange Pekoe 
FOP Flowery Orange Pekoe 
OP Orange Pekoe 
BOP Broken Orange Pekoe one 
GFBOP Golden Flowery Broken Orange Pekoe 
Brokens  BPS Broken Pekoe Souchong 
GBOP Golden Broken Orange Pekoe 
FBOP Flowery Broken Orange Pekoe 
BOP Broken Orange Pekoe 
GOF Golden Orange Fannings 
Fannings  FOF Flowery Orange Fannings 
BOPF Broken Orange Pekoe Fannings 
OPD Orange Pekoe Dust 
OCD Orange Churamani Dust 
BOPD Broken Orange Pekoe Dust 
BOPFD Broken Orange Pekoe Fine Dust 
Dust  FD Fine Dust 
D – A Dust – A 
Spl.Dust Special Dust 
G. Dust Golden Dust 
 
 
  
 
 
 
  
 
 
 
  
 
   
KENYABUREAUOFSTANDARDS(KEBS)  
 
 
  
KEBSCERTIFICATIONMARKS 
 
 
 
1.       ProductCertificationMarks 
 
KEBSStandardizationMark(S-Mark)isissued 
foruseonproductsthatcomplywiththeminimum quality requirements prescribed in Kenya 
standards.Itusesstandardsasabenchmarkfor 
quality compliance and aims at givingmanufacturersimprovedmarketaccessandalso 
givingconsumersanassuranceofqualityforthe 
productsbearingthemark. 
 
 
 
StandardizationMark 
 
SYMBOLFORPRODUCTQUALITY 
 
   
 
 
 
 
  
DiamondMarkofQuality               ImportStandardizationMark  
SYMBOLFORPRODUCTQUALITYEXCELLENCE                                 SYMBOLFORPRODUCTQUALITY  
 
2.       SystemsCertificationMarks 
 
  
 
   
 
ISO9001REGISTEREDFIRM           OCCUPATIONALHEALTHANDSAFETY  
QUALITYMANAGEMENTSYSTEM                                                       OHSAS18001  
 
 
 
     
 
ISO14001REGISTEREDFIRM                  ISO22000REGISTEREDFIRM  
ENVIRONMENTA LMANAGEMEN TSYSTE M                   FOOD&SAFET YMAN AGEMEN TSYSTEM  KEB Sismandatedtoprovide Standardization,  
MetrologyandConformityAssessmentServices 
through: 
•Promotionofstandardizationincommerceandindustry 
 
•Provisionoftestingandcalibrationfacilities 
 
•Controloftheuseofstandardizationmarks 
 
•Undertakingeducationalworkinstandardization 
 
•Facilitationoftheimplementationandpracticalapplicationofstandards 
 
•MaintenanceanddisseminationoftheInternationalSystemof 
Units(SI)ofmeasurements 
KEBSoffersthefollowingser vices: 
•Standardsdevelopmen tandharmonization  
•Testingservices 
•Measurementservices(Calibration) 
•Enforcementofstandards 
•Productinspectionservices 
•EducationandTraininginStandardization,MetrologyandConformityAssessment 
•ProductandManagementSystemsCertificationServices 
INFORMATIONONSTANDARDS  
Standardsaredocumentsthatprovideacommonreferencepointfortheassess- 
mentofthequalityofgoodsandservices.Standardsfacilitatetranparencyinthe 
exchangeofproductsandenhancemarketaccessofKenyanproductsintolocal, regionalandinternationalmarkets. 
InformationonstandardsandrelateddocumentsisavailableattheKEBSstan- 
dardsinformationcentre. 
KEBShousestheWTO-TBTNationalEnquiryPoint(NEP)whichdisseminates notificationlikelytoaffectinternationaltradetotheindustry. 
KEBSalsoprovidestechnicaladviceoninstallationandimprovementofquality 
goodsandservicestotheindustrysoastofacilitateefficientimplementationof 
standards.Someoftheadvantagesofstandardsinclude:enhancementofquality assurance,safetyandenvironmentalprotectionmeasures,minimizationofwast- 
age,reductionofcostsandunecessaryvarietiesandpromotionofinterchange- 
abilityandincreasedproductivityinindustry. 
ForfurtherInformationpleasecontact 
 
TheManagingDirector 
KenyaBureauofStandards 
PopoRoad,OffMombasaRoad 
P .O.Box54974-00200 
NAIROBI,KENYA  
 
Tel.:+254(0)206948000 
Fax:+254(0)20604031 E-Mail:info@kebs.org E-Mail:customercare@kebs.org 
Website:http://www.kebs.org