Tea|HTS Code

Tea harmonized system code

Product Overview: Tea classifiable under HTS 0902.30 is black (fermented) and partly fermented tea presented in immediate packings not exceeding 3 kg. Product definition: it is the processed dried leaf and bud of Camellia sinensis subjected to withering, maceration (rolling/crushing), enzymatic oxidation (fermentation) and drying. Key characteristics: typical final moisture content is ≤7% (trade reference), bulk density commonly 200–450 g/L depending on leaf grade, and product forms include whole leaf, broken, fannings and dust; processing types include orthodox and CTC. Quality attributes assessed for trade include uniformity of cut, particle size distribution, infusion colour and strength, freedom from extraneous matter, and compliance with pesticide residue and mycotoxin limits. Product classifications under 0902.30 are routinely sub-differentiated by leaf grade, processing method, and flavouring status, with immediate packing weight (≤3 kg) as a subheading determinant. Commercial applications comprise retail ready-pack teas, bulk supply for industrial blending, ingredient use in ready-to-drink formulations, and foodservice provisioning. HTS Code Classification & Trade Specifications: Full 6‑digit structure — Chapter 09 (Coffee, tea, mate and spices); Heading 0902 (Tea, whether or not flavoured); Subheading 0902.30 (black and partly fermented tea, in immediate packings not exceeding 3 kg). Classification rationale: placement is determined by botanical origin (Camellia sinensis), processing (enzymatic oxidation/fermentation level that produces black/partly fermented tea), and immediate packing net weight ≤3 kg; leaf form and degree of comminution (whole, broken, fannings, dust) support sub‑designation. Trade considerations: common commercial packagings include foil-laminate sachets, vacuum-sealed bags, metal tins and multiwall paper sacks for bulk; preservation employs moisture barriers, nitrogen flushing and humidity-controlled storage (ambient 10–25°C, RH <65%). Shipping requirements include palletization for FCL/LCL consolidation, ISPM15‑compliant wood dunnage, and standard food-import documentation (commercial invoice, packing list, bill of lading/air waybill, certificate of origin, FDA prior notice where applicable). Quality standards referenced for compliance and customs testing include ISO 3720 (black tea) and AOAC methods for contaminants and pesticide residues, together with applicable importing‑country MRLs.

Tea Chapter Note

1.- Mixtures of the products of headings 09.04 to 09.10 are to be classified as follows : (a) Mixtures of two or more of the products of the same heading are to be classified in that heading; (b) Mixtures of two or more of the products of different headings are to be classified in heading 09.10. The addition of other substances to the products of headings 09.04 to 09.10 (or to the mixtures referred to in paragraph (a) or (b) above) shall not affect their classification provided the resulting mixtures retain the essential character of the goods of those headings. Otherwise such mixtures are not classified in this Chapter; those constituting mixed condiments or mixed seasonings are classified in heading 21.03. 2.- This Chapter does not cover Cubeb pepper (Piper cubeba) or other products of heading 12.11.