茶類の分類を定めたISO 20715:2023では烏龍茶(oolong tea)と青茶(blue tea)を同義とした上で、烏龍茶を製法の観点から以下のように定義している: tea (3.2) derived solely and exclusively, and produced by acceptable processes, notably withering, tumbling and aeration (partial aeration/oxidization), enzyme inactivation, rolling/shaping and drying, from the moderately matured new shoots of varieties of the species Camellia sinensis (L.) O. Kuntze, known to b