How Flavored Tea is Made
Cornucopia: 'A symbol of abundance and affluence, dating back to the 5th century BC.' In the modern vernacular,
'a great many very good things', and judging by the number of different flavored tea that is available today, that
is a very acurate description. Though counting them could be difficult, the variety of flavored teas to be found
could quite possibly exceed those of coffee. Devoted tea drinkers everywhere are the beneficiaries of that wide
array of choices.
Flavored teas are created by adding, what else can one say, flavors to tea. During the process of preparing tea
leaves, particularly as they oxidize, they can absorb a great many additives. Today, those additives range from
floral aromas to fruit flavoring to syrups.
Most of the tea used is the black variety, since green tea is is steamed and is barely oxidized at all and
Oolong only moderately so. But all types have been used, even the rare white teas that make it to Western shores
The teas used are almost as diverse as the flavorings themselves. Ceylon, Darjeeling, Wu Yi and even African
Rooibos are often used.
Among the flower-flavored teas are Jasmine, Chrysanthemum, Rose and many others. These have a delicate flavor
and a lovely bouquet revealing their twin origins as tea and flower. They are popular at all sorts of functions,
and even those who enjoy a robust Turkish in the morning may long for one after a hectic day.
One can easily find ginger combined with a Ceylon black. Peaches added to a Formosa Oolong are a specialty of
many sites. Yunnan from China, flavored with calendula petals is all the rage, too. Even the rare China white,
blended with sweet melon, shows the endless creativity of tea creators.
Cinnamon has long been used as a delightful spice sprinkled atop a rich black cup of coffee or hot chocolate.
Infusing it into a black tea is just as delicious. In the Middle Ages cinnamon was sometimes used as a currency
among the elite. Modern devotees of tea can find out why if they try this superb combination.
The variety of fruits used to flavor teas simply staggers the imagination, not to mention taxing the pen.
Blueberry, cherry, banana, apple, raspberry and every other fruit grown on the planet have made their way into one
of the world's most ancient beverages.
Flavorings that have only recently delighted coffee drinkers have been used in teas for decades. Coffee drinkers
have to generally be satisfied merely with adding the syrup after brewing. Caramel, chocolate and even candy syrups
are being used right in the preparation of the leaf grinds or powder.
Whatever tea you favor, whatever flavor you prefer, you can find combinations that only a computer could keep
track of. So don't rack your brain. Just open your palate and try something new!