Tea blending and additives

Tea blending combines teas from different origins, harvests, or processing styles, while additives such as herbs, spices, and flavorings create a finished product with a chosen taste and aroma.

Tea blending: The combination of teas from different sources or lots to produce a desired flavor, character, or consistency. This is the core practice, focused specifically on combining tea leaves.
Camellia sinensis: An evergreen species whose leaves and buds are used to make true tea. Its leaves are the basis of blends classified as tea rather than herbal infusions.
Earl Grey tea: A tea flavored with bergamot, commonly made with a black-tea base. It is a canonical example of adding a single defining flavor to tea.
Single-origin tea: Tea sourced from one defined geographic origin, producer, or harvest lot. It prioritizes traceable origin character rather than combining multiple teas.
Tea supply chain: The network of cultivation, processing, trading, blending, packaging, and distribution that brings tea to consumers. Blending connects sourced leaf to branded products in the wider tea trade.
Tea flavoring: The addition of natural or synthetic flavor substances to tea leaves or brewed tea. Flavorings add aromas beyond those supplied by the tea leaves themselves.
Black tea: Tea made from leaves that undergo extensive enzymatic oxidation before drying. Its robust flavor and color make it a common blending base.
English breakfast tea: A robust style of black tea commonly made by blending teas from multiple origins. Its familiar, strong cup illustrates blending for a consistent everyday profile.
Pure tea: Tea made from Camellia sinensis without added flavorings or non-tea ingredients. It provides a clear contrast to products with herbs, spices, or flavorings.
Tea labeling: The presentation of a tea product's identity, ingredients, origin, and other required information on its packaging. Ingredient and flavor claims communicate what has been blended or added.

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