What is Flavoured Tea?


Flavoured teas have been around for a long time already with the  oldest known recipes or varieties from China, where green and black teas were being mixed or enhanced with jasmine or rose blossoms or even smoked.

Nowadays there are no boundaries as to what you could imagine in this respect. The last 20 years especially, have experienced a huge increase in the varieties available and hardly any desires are left unmet.
The modern “World of Tea” of today cannot do without the use of machines any more, even though some blends of lower quantities are still produced manually. Modern blend and packaging machines simplify and improve the production process and guarantee a high as well as continuous quality level.

Flavoured rooibos

Rooibos can be flavoured very well because it has a naturally sweet character and, harmonises well with flavours of sweet fruits such as peach, strawberry and melon. The tea soaks up the flavour with its fine leaf structure. In order to insure a sufficient intake of the flavour, the aroma is used in higher doses than for other teas. However, this higher dosage can present the problem that the tea is forming and it has to be mixed very thoroughly. Like with other tea bases, rooibos can also be decorated by adding fruit pieces or leaves in order to adjust the decor to the taste.


The term “aroma“ comes from the Greek language and means: spice. Aromas are the determinants of the taste and they give food a clearly distinguishable character.

We can distinguish between the following varieties of aromas:

- natural aromas
- nature-identical aromas
- artificial aromas
- aroma extracts

Natural aromas

Natural aromas are yielded from natural, plant or animal raw materials, such as fruits, spices, herbs, roasted coffee or smoked ham. In their production, only physical, enzymatic or microbiological procedures can be used such as squeezing, distilling, warming, filtering, grinding, blending, fermenting or cutting.

Nature-identical aromas

Nature-identical aromas are produced via chemical synthesis such as esterification or acetylation. The hereby used raw materials do not have to be of natural origin, but the chemical characteristic of the final product has to be identical to a naturally existing substance of plant or animal origin. Therefore, a large number of nature-identical aromas is available, which are equal in quality to the natural ones. Nature-identical aromas are generally residue-free.

Artificial aromas

Artificial aromas have the same characteristics as natural aromas, but they do not exist in nature. In the European Union their use in teas is forbidden by law.

Aroma extracts

Aroma extracts are, like natural aromas, produced from natural, plant or animal raw materials via physical, enzymatic or microbiological procedures. However, aroma extracts are highly concentrated aroma blends which are much more intensive than the naturally existing raw materials.

Find all of our flavored teas on our website here

About the author

Related Articles