You are correct;
My point was that outside of the most commodity level tea sourcing, no one uses these "standards".
My point was that outside of the most commodity level tea sourcing, no one uses these "standards".
To illustrate this:
Just as coffee has "cupping", a method of preparation used for sourcing and evaluation but which no consumer would ever use to prepare coffee for enjoyment....
Commodity tea has this ISO standard (also called cupping).
The reason that this method, over a method that results in a better tasting cup is used, is because commodity tea is selected via flaw minimization and consistency testing.
I'm unsure why you presented the entire point of the conversation as if it was a gotcha, but assuming it was a genuine mistake I can only suggest that you read my comment again.