Tea · Blends & flavour
When tea meets flowers, citrus, spice and other tea.
Breakfast blends, Earl Grey, jasmine tea, masala chai and mint green tea all begin with tea — then take very different routes to the finished cup.
Understand the differenceBlend
Tea with other tea for balance and consistency
Scent
Tea absorbs aroma from flowers or botanicals
Flavour
Oils, extracts, peel and aromatic ingredients
Spice
Tea combined with warming spice and often milk
Explore the main styles
Start here
Blended, scented & flavoured tea
The foundation: blends, scenting, oils, extracts, herbs and spices.
Citrus
Earl Grey
Bergamot character layered onto a tea base.
Floral
Jasmine tea
A classic scented tea built through aroma transfer.
Spiced
Masala chai
Strong tea, spices, milk and regional variation.
Blend
Breakfast tea
Blending for body, briskness and consistency.
Tea + herb
Mint green tea
True tea and herbal mint in the same cup.
Start with the tea base
Black, green, white or another tea base still determines caffeine, structure and much of the brewing behaviour.
Then identify the flavour route
Blending, scenting, botanical ingredients and flavouring are useful distinctions for both quality and discovery.
Read the ingredient list
Two teas with the same front-of-pack name can use very different bases and flavour sources.
A useful bridge
This is where Tea and Herbal Infusions meet.
A mint green tea contains true tea and herbal mint. Masala chai combines tea and spices. Earl Grey combines tea and citrus aroma. Keeping the base and additions separate in Sipping’s data model will make filtering, caffeine labelling and recommendations much stronger.