When we hear “ISO,” we think of those core standards like ISO 9001 Quality Management or ISO 14001 Environmental Management.

Understandably so. But there’s a hidden underworld of all kinds of interesting, amusing and outright surreal ISO standards you may not be aware of. From how to make a cup of tea, to the perfect wine glass, to how to X-ray your cereal – ISO covers everything!

Let’s take a look at some of these. Keep in mind that we’re just scratching the surface!

Tea-riffic Precision

Lest you think the world of tea tasting is a merely “sip, swirl, and ‘Mmm, flowery…’” there is an ISO standard that elevates this the matter to new heights. ISO 3103 is the thrilling standard that specifies a method for a “consistent” tea tasting experience.

Here it is step-by-step.

Firstly, of course, is your teapot. ISO mandates your pot to be either “white porcelain or glazed earthenware” with a partly serrated edge. Apparently, these materials prevent tea absorption into the walls of the pot and are excellent heat insulators (I have a glass teapot… guess I’ve been wrong all this time). Large pots must hold 310ml max and weigh 200g; for small pots, 150ml and 188g respectively.

Time to brew.

Pop in 2 grams of tea (not a milligram less!) per 100ml of boiling water, before pouring in “freshly” boiling water – enough so it sits 4-6mm below the brim. What’s a tea party if you don’t get your ruler out?

Science dictates the following brew times:

• Black tea: 6 minutes.
• Leafy green tea: 5 minutes.
• Fanning green tea: 3 minutes.

That’s enough time to put your pencil case away and bring out the scones (scones aren’t mentioned in the standard, I just like scones).

Like the teapot, the tea needs to be poured into teacups / bowls made from white porcelain or glazed earthenware. Capacities of which are 380ml / 200g and 200ml / 105g for large and small cups / pots respectively. That’s smaller than the teapot though, right? Hope you’ve not got your thirsty family round!

“If the test involves milk” – and here is the major controversy – it must be added “before pouring the infused tea into it, unless that is contrary to the organisation’s normal practice.” Well, there you have it, ISO have put an end to that age old debate. As for teacup capacity, 5ml for a large teacup and 2.5ml for small teacup is mandated.

That’s a brief overview. The standard does go into further detail about water “hardness,” and provides cross-sections of various teapots and whatnot in the annex. If you want further reading on the matter, ISO have plenty more on tea, such as ISO 6078 which delves into all the necessary terminology required for describing the smell, taste, appearance and characteristics of black tea.

Wine-not?

Are you a wine buff? Well, you’re not if you can’t recite the contents of ISO 3591. This standard specifies the characteristics of a wine-tasting glass for “sensory analysis” – I regularly conduct a sensory analysis of many wines as soon as I finish work on a Friday, so I should probably brush up. All in the name of science, eh?

The wine glass shape needs to be an “elongated egg” where the cup’s opening is narrower than the convex part to concentrate the bouquet (I believe that means to strengthen the smell).

Apparently the glass shouldn’t be completely filled. News to me! The rim must be smooth and rounded, the glass colourless, clean and without bubbles. Once you’ve quaffed it and you need to wash up, make sure you don’t use mineral acids or a chromosulphuric mixture to clean it. Drying should be done with “hot air” and not a towel as it can easily transfer particulate matter onto the glass.

Again, like the aforementioned standard for tea, this all ensures a consistent sensory experience.

If ISO 3591 isn’t enough for you wine lovers, check out ISO 2569 which “defines the types and general characteristics of cork stoppers and gives 25 terms for this field.” There’s a whole world out there. Tapered stoppers, hand-imitation stoppers, added-top stoppers… you’ll love it.

Some honourable mentions

Here’s some others:

• ISO 3160 specifies methods to determine fineness, thickness, corrosion resistance and adhesion for gold alloy coverings on watchcases and accessories. Bling stuff!
• ISO 1162 is all about X-raying your cereal. This may sound obscure at first, but it is key for detecting any infestation in the grains, and is not even limited to your cereal. It outlines the method for the detection and measurement of hidden infestation due to insects in grain, pulses and similar material, using X-rays.
• ISO 3244, now superseded, outlined the principles governing the positioning of control keys on keyboards.
• ISO 22496 details the terminology relating to windows and doors (just in case you’re looking to expand your vocabulary).

As amusing and obscure as they may sound, these standards have a very real purpose. Hidden away in little corners of the compliance industry, they help our operational world to turn. In sectors like food, construction, technology or pharmaceuticals, you’ll inevitably encounter these niche standards. They are essential for setting the guidelines for highly specific, yet critical, operations.

We, however, specialise in ISO standards that matter regardless of your sector or size. ISO’s QHSE standards can be applied to anyone and consistently demonstrate positive impacts across the board. As one of our busiest years at the consultancy reaches its final couple of months, we look forward to welcoming new clients as we enter 2026. Click the links below to learn more or make an enquiry.