So far, we've explored what tea is and how herbal tisanes differ from true tea. If you've browsed tea aisles or packaging in the market, you've likely come across terms like Blended Tea or Flavoured Tea. Are these completely different types of tea? Not quite. In fact, teas can also be classified by how they’re processed and prepared after harvesting.

Broadly speaking, teas fall into three categories:

1. Single teas (or straight teas)  made from tea leaves grown in a single origin with no added ingredients

2. Blended teas made by combining teas from different regions or cultivars

3. Flavoured teas made by adding other botanical ingredients or flavourings to tea leaves

Single teas are made from tea leaves grown in one region, often referred to as single origin. They contain no added ingredients, and are sometimes called classic teas for their purity. These teas typically carry the name of their origin—such as Darjeeling, Assam, or Keemun for black teas.

Drinking single tea also implies enjoying it without mixing in other ingredients like milk, spices, or fruit. When such elements are added to the brew, the drink is often referred to as a variation tea.

Blended teas are made by combining tea leaves from different origins or cultivars. This practice is particularly common in black teas. Well-known examples include English Breakfast, Irish Breakfast, and Ceylon blends. For instance, Ceylon tea is typically a blend of black teas from various regions within Sri Lanka.

Each tea producer has its own unique blend, even if they share the same product name. The reason for blending is to ensure a consistent flavour profile across batches and seasons. Tea is an agricultural product, so flavour and quality naturally vary from harvest to harvest—even within the same region. Blending allows producers to offer a reliably consistent taste to their customers year after year.

Flavoured teas are created by adding ingredients other than tea leaves—such as herbs, flowers, spices, fruits, or natural flavourings—to straight or blended teas. These additions bring in aromas and tastes not naturally present in the tea leaf itself. Popular examples include Earl Grey (flavoured with bergamot), Jasmine Green Tea, and Masala Chai.

Tea leaves are highly absorbent and can easily take on external scents—both a drawback in storage and a strength in flavouring. A common method is to directly mix dried fruit, flower petals, or spices with tea leaves. Another is to infuse tea with the scent of ingredients placed near or in contact with it. Traditional jasmine tea, for example, is made by layering green tea leaves with jasmine flowers at night as they bloom, often over a six-day period.

In modern tea making, essential oils or natural and artificial flavourings are also used. Earl Grey, for instance, is typically flavoured with bergamot oil. While spices, fruits, and flowers are the most common additions, there’s no fixed limit to what can be used—and many flavoured teas include a combination of ingredients blended in unique ratios.

At Somage, many of our teas are single origin. With the exception of a few flavoured or herbal varieties such as Yuzu Kukicha, Jasmine Dragon Pearls, Genmaicha, and our herbal tisanes, the majority of our teas are pure, single teas from a single region.

Our blended teas include well-known classics like English Breakfast, Irish Breakfast, and Orange Pekoe—carefully balanced to deliver a consistent flavour.

Our flavoured teas range from fragrant to bold, including Jasmine Pearls, Masala Chai, Earl Grey, Yuzu Kukicha, and Genmaicha—each offering a distinct sensory experience shaped by both tea and added ingredients.