What’s in a name? When it comes to tea, a whole lot.
The official definition of “tea” refers to a brew made from the Camellia sinensis plant and any of its parts. Black, green, white, oolong, pu-erh, yellow, and purple teas are all true teas as they all come from the Camellia sinensis plant.
The Problem: Defining Tea
Seems simple enough, but marketing and a lack of knowledge have led most to lump pretty much anything that is brewed and isn’t coffee into the “tea” category.
“The problem is that what you call ‘tea’ is not the name of the plant where it comes from, so it already creates confusion,” explains Fabiola Ruggiero, CEO and founder of Cose di Tè, an online specialty tea business based in Italy. “People often consider tea whatever you can brew in hot water. It's not easy to understand because they don't know that tea is a plant.”
Richard Enticott, president & owner of Meridian Trading Co., an importer and distributor of dried botanical ingredients in Boulder, Colorado, agrees, “I think if you ask any U.S. consumer what they would call a drink made by pouring boiling water onto dried plant parts and letting it brew before drinking it, the answer would be ‘tea.’”
Some in the industry believe that any brew that contains at least some leaves from the Camellia sinensis plant can be considered tea, while others argue that any blend not made from 100% Camellia sinensis is not tea.
With this in mind, brews made solely from fruits, herbs, or other plants like the Aspalathus linearis shrub (where rooibos comes from), should not be given the “tea” label. It is more accurate to call such products “herbal blends” or “tisanes.”
“Non-tea infusions cover a wide range of products, from fruits and herbs to mushrooms and beyond,” says Tim Smith, owner of The Tea Smith LLC, a tea retailer in Omaha, Nebraska. “Many are consumed for possible health benefits, some for taste, and some just add some color to the drinks.”
Does Defining Tea Matter?
But when you boil it down, does the distinction between true tea and herbal blends even matter?
Enticott thinks fixating on the definition is putting the industry’s focus in the wrong place. “I think it matters more to the industry than to the consumer. There is no debate that Camellia sinensis is the source of the word ‘tea,’” he says. “At the same time, I don’t believe trying to convince a U.S. ‘tea’ consumer that they should be wary of products calling themselves tea that are not from the leaves of the Camellia sinensis bush is the best way to stimulate demand for Camellia sinensis.”
Grouping all types of brews under the catchall “tea” can certainly help from a marketing standpoint, as Ruggiero points out, “The interest of the industry is, of course, to attract sales and customers to their market, and they know that tea is the second most drunk beverage in the world. So that's why they would love to call everything tea because they know that when you call something tea, the consumer is attracted by that because he already knows what it is.”
Ruggiero says the other dominating interest is that of the consumer’s, and the differences between tea and other blends should be clear to them since often they are looking for specific health benefits or functionalities from their beverages.
Smith agrees, “Consumers are asking more about their foods and beverages, especially when it comes to health impacts, ingredients, additives, origins, etc. It is our job to be clear about what we are providing them so they can make informed decisions."
Common Misconceptions About Tea
Aside from the belief that anything brewed in hot water is “tea,” there are many other misconceptions floating around amongst consumers.
Tea Types. One of the biggest misunderstandings consumers have is that different types of tea come from different plants.
“It’s making sure that customers understand that all those different kinds of tea come from the same plant; it's a matter of how it's processed that makes it different,” says Smith.
Caffeine. Another misconception is that all tea contains caffeine.
“Consumers often associate caffeine with tea, so if there is caffeine, they consider that it is probably tea. So if they don't want caffeine, they are asking for something different,” says Ruggiero.
Functional & Health Benefits. Consumers have an increased interest in what’s in their beverages, with many looking for beverages with functional purposes, including teas. However, it is often not tea alone that can provide purported benefits, but blends with herbs and other ingredients.
“One of the main misconceptions is that an herbal infusion could be tea,” says Smith. “But herbal infusions are more associated with health benefits, so they may equate any kind of tea with a health benefit, whereas that's not necessarily the case.”
Enticott believes this interest in health benefits is helping to propel growth in the herbal blends and infusions space. “The demand for fruit and herbal ‘teas’ has outpaced the demand for Camellia sinensis in recent years,” he says. “Other botanical ingredients with less history are benefitting from the here-to-stay trend towards more healthy beverage choices, and as education about their health benefits becomes more widely known, I expect demand to grow.”
How Do You Fix the Misconceptions About Tea?
How can the industry put a lid on all this brewing misinformation? Experts say education is key.
“As a tea provider, we need to be passionate and educated about what we are providing,” says Smith. “I, like others, was lured into the tea business by the flavors, history, benefits, cultural experience, and ever-evolving experience of tea.”
In order to educate consumers, staff and those in the industry must be knowledgeable themselves. “For us to grow, we must pass that rich tapestry along to our teams, so they can pass that along to consumers,” says Smith. “The industry needs to continue to focus on programs, events, marketing, and education that supports those efforts.”
In The Tea Smith shop, Smith offers a 37-section training program for employees on teas, herbs, and more. “We're not just slinging drinks; we're actually cultivating an appreciation for real tea, for the industry as a whole,” he says, noting that there should always be a line between tea snobbery and tea nerdery. “It isn't the industry being tea snobs, it’s about people that really focus on what tea is, get into all the nuances of tea and the fun part of it, and get excited about sharing it with their friends and customers. It's more of us being tea nerds and not tea snobs.”
Enticott also believes in education and finds tea education courses offered by industry associations to be especially helpful, “We need to build a broader base of certified tea professionals to help spread common and accurate information in the tea community.”
Aside from educating, labeling can go a long way in helping consumers to better differentiate between teas and herbal blends. “Frankly, it is fairly simple—label the product as tea when it has tea, and as a tisane or herbal blend when it does not,” says Smith, noting any other ingredients should also be included on the label. “People look on the labels these days and see how much sugar is in there. They look on there to see if there's allergens that they should be aware of, and if they're having drinks that are made with herbs, they need to be aware of what's in there and what they may do.”
Ruggiero takes it one step further and would like to see a certification of some kind for tea, similar to the certificate of origin for products like Champagne. These designations would make it easier for consumers to know what they are purchasing.
In the end, it all comes down to empowering the consumer to make an informed choice. “This is not just our responsibility, but it is a big part of what makes our jobs fun,” says Smith. “Tea has a rich and storied past and a vibrant future. When customers come into our store, or visit our website, it is fun to help them learn about the many aspects of tea itself, the stories behind many of them, and how to best store and prepare the teas so they get the most enjoyment from them. The more they know, the more they want to learn (and to purchase!).”
Plan to Attend or Participate in World Tea Expo, March 24-26, 2025
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