India relabels tea packaging — making it easier for consumers to understand what they’re buying. Photo credit: Wagh Bakri
For years, Indian tea consumers browsing supermarket shelves or online marketplaces have encountered a confusing mix of labels — herbal tea, flower tea, detox tea — often displayed alongside traditional black or green tea. While such branding has become common in the fast-growing wellness beverage market, it has also blurred a basic question: What exactly qualifies as tea? A recent clarification by India’s food regulator seeks to draw a firm line and restore clarity for consumers.
In an order issued on December 24, 2024, the Food Safety and Standards Authority of India (FSSAI) ruled that the word “tea” can be used only for products made from Camellia sinensis, the plant from which all true teas are derived. This includes black, green, white, oolong, and puer teas. Herbal, floral, and other plant-based beverages may continue to be sold, the regulator said, but cannot be marketed or labeled as tea.
At the heart of the clarification is C. sinensis itself. An evergreen plant in the Theaceae family, it is the sole species responsible for all true tea consumed worldwide. Differences in taste, aroma, color, and strength do not come from different plants, but from variations in processing, growing conditions, and plant variety. The tea plant is cultivated as a shrub or small tree, and its young leaves and buds are harvested for manufacture.
Two main botanical varieties dominate global tea production. C. sinensis var. sinensis, with smaller leaves and greater tolerance to cooler climates, is widely grown in China, Japan, and Taiwan and is commonly used for green, white, and lightly oxidized oolong teas. C. sinensis var. assamica, with larger leaves and a preference for warm, humid conditions, is native to Assam and parts of Southeast Asia and forms the backbone of many robust black teas and some puer teas. Naturally occurring compounds such as catechins, theaflavins, caffeine, and L-theanine give tea its distinctive flavor profile as well as its stimulating yet calming physiological effects.
Beverages made from chamomile, hibiscus, lemongrass, or other plants may offer their own health or sensory benefits, but in scientific and regulatory terms, they are classified as infusions or tisanes, not tea. According to FSSAI, using the term “tea” for such products is misleading and constitutes misbranding under the Food Safety and Standards Act, 2006. The clarification is intended to ensure that consumers know precisely what they are buying, including whether the drink contains caffeine and the characteristic biochemical properties associated with true tea.
Importantly, the Indian regulator’s position aligns with long-established global standards. Under ISO 3720:1977, black tea is strictly defined as a product made from the leaves, buds, or tender stems of the C. sinensis plant, processed through recognized methods such as withering, enzymatic oxidation, heating, and drying. Similar definitions are followed in major tea-consuming markets, reinforcing the idea that tea is not a generic term for all hot infusions.
The organized tea industry has welcomed the move, calling it a long-overdue step toward transparency. “We are very happy with this much-needed clarification from FSSAI,” said Bidyananda Barkakoty, adviser to the North Eastern Tea Association (NETA). “This definition of tea removes ambiguity from consumers’ minds and helps clear clutter and confusion in the marketplace.” He added that the Indian regulator’s stance is consistent with international practice, noting that even the US Food and Drug Administration recognizes only beverages derived from C. sinensis as tea.
Under existing regulations, non-tea infusions cannot use the word “tea” in any form, directly or indirectly. Depending on their composition, such products may need to be classified as proprietary foods or approved under separate food safety rules. The directive applies across the supply chain, covering manufacturers, importers, retailers, and e-commerce platforms, with enforcement resting with state food safety authorities.
The ruling comes at a time when India’s wellness beverage segment is expanding rapidly, often leveraging tea's cultural credibility and health associations to market alternative drinks. FSSAI’s clarification draws a clear boundary without restricting consumer choice. Herbal and functional infusions can continue to grow as a category but must be honestly described.
In India, where chai is both a beverage and a cultural shorthand, the word tea has long been used loosely — by marketers as much as by consumers.