DOI: 10.33917/mic-2.115.2024.62-74

The organizational and economic aspects of customs examination of commodity group 0902 of the EAEU TN FEA in modern conditions are considered. Features of the classification of tea and products made from it (commodity group 0902 of the EAEU HS) include the possibility of classifying a drink with the trade name «tea» to other groups of the HS. It is shown that the main data for correctly determining the HS code of a drink with the trade name «tea» are the degree of fermentation, composition and type, weight of packaging and purpose of the product. It has been established that in order to effectively identify tea and reduce the risk of erroneous classification under the Commodity Nomenclature of Foreign Economic Activity, it is necessary to improve existing identification technologies and regulatory documents for tea classification. It is substantiated that organizational and economic measures taken by the state to support the tea industry bring appropriate results, but complete import substitution of a drink with the trade name «tea» is practically impossible. Only partial import substitution is acceptable – this is the active development of the Russian industry for the production of fireweed (angustifolia fireweed).

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The article gives a holistic view of the history and current state of the Japanese tea sales in Russia. Growing demand for Japanese tea is caused by population aging, by fashion for organic and healthy food. Asia’s dynamic growth causes a surge of interest for Japanese and Chinese cuisine, where tea plays an important role. Article material will allow to understand the types of Japanese teas and traditions of their production. Dynamics of Japanese teas export in the XIX – early XX centuries and supplies destinations are shown. The article describes mechanisms of Japanese teas falsification and identification of their grades — depending on the season of tea leaf collecting. Information about current state of the Japanese teas market in Russia and about the main players is presented. Considerable attention is paid to the Japanese tea ceramics and traditions of “primitive art”, to special Japanese perception of teaware defects.