How Tea Is Made: From Plant to Cup (And Why Herbal Tea Isn't Actually Tea)

Let's settle something right up front: that chamomile "tea" you're sipping? Not tea. That peppermint "tea"? Also not tea. And that fruity hibiscus blend? Definitely, absolutely, 100% not tea.

Before you throw your teacup at me, let me explain. The story of how tea is made—and what makes something "real" tea versus an herbal infusion—is one of the most fascinating (and misunderstood) tales in the beverage world. Buckle up, because we're about to get nerdy in the most delightful way possible.

The One Plant to Rule Them All

Here's the plot twist that surprises almost everyone: all true tea comes from a single plant species—Camellia sinensis. That's right. White tea, green tea, oolong, black tea, and dark tea (like pu-erh) all start their lives as leaves on the same type of plant.

So why do they taste completely different? Because what happens after the leaves are picked is where the magic—and the science—happens.

The Tea-Making Process: A Choose-Your-Own-Adventure Story

Think of tea production like a fork in the road. Every decision the tea maker takes sends the leaves down a different path, creating entirely different flavors, colors, and experiences.

Step 1: The Harvest (Timing Is Everything)

Tea leaves are typically hand-picked, and when they're picked matters enormously. The youngest, most tender leaves and buds create delicate white and green teas. Slightly more mature leaves become oolongs and blacks. Some teas are picked in spring (first flush), others in summer or fall—each season brings different flavor profiles.

Fun fact: The best teas often come from high-altitude gardens where plants grow more slowly, developing more complex flavors. It's the botanical equivalent of slow food.

Step 2: Withering (The Drying Out Phase)

Fresh-picked leaves are spread out to wither, losing moisture and becoming pliable. This can take anywhere from a few hours to a full day. The leaves get a little sad and droopy—but in a good way. They're preparing for their transformation.

Step 3: Oxidation (The Make-or-Break Moment)

This is where the real drama happens. Oxidation is the process where enzymes in the tea leaves react with oxygen, changing the leaf's color, flavor, and chemical composition.

Here's how different teas handle oxidation:

• White tea: Minimal to no oxidation. Leaves are simply dried. The result? Delicate, subtle, naturally sweet.
• Green tea: Oxidation is stopped almost immediately by heating (steaming in Japan, pan-firing in China). Fresh, grassy, vegetal flavors dominate.
• Oolong tea: Partially oxidized (anywhere from 10% to 70%). This creates a spectrum of flavors from floral and creamy to rich and toasty.
• Black tea: Fully oxidized. Bold, malty, robust—the workhorse of the tea world.
• Dark tea (pu-erh): Oxidized and fermented, sometimes aged for years or decades. Earthy, complex, and deeply satisfying.

It's the same leaf, but oxidation is like the difference between a grape and a raisin, or milk and cheese. Same starting point, wildly different destinations.

Step 4: Rolling and Shaping

Tea leaves are rolled, twisted, or shaped—partly for aesthetics, partly to break cell walls and release essential oils. Some teas are rolled into tight pearls, others twisted into spirals, some left long and elegant. This step affects how the tea will brew and how many times you can re-steep the same leaves.

Step 5: Drying (Locking It All In)

Finally, the leaves are dried to stop any further oxidation and reduce moisture content for storage. This is what allows tea to stay fresh for months or even years when stored properly.

So... What About Herbal Tea?

Now we get to the imposters. (I say this with love—herbal infusions are wonderful, they're just not technically tea.)

Herbal "teas" are more accurately called tisanes or herbal infusions. They're made from flowers, fruits, herbs, spices, roots, or bark—basically anything you can steep in hot water that isn't Camellia sinensis.

Where Do Herbal Infusions Come From?

Unlike true tea, which comes from one plant, herbal infusions come from hundreds of different plants around the world:

• Hibiscus: Dried flowers from the hibiscus plant, grown in tropical regions. Tart, cranberry-like, and packed with antioxidants.
• Chamomile: Dried flowers from the chamomile plant (a relative of daisies). Calming, apple-like, perfect for evening.
• Peppermint: Dried leaves from the mint plant. Refreshing, cooling, naturally caffeine-free.
• Rooibos: From a South African shrub. Naturally sweet, earthy, and caffeine-free.
• Fruit infusions: Dried fruits, peels, and sometimes flowers blended together for vibrant, naturally sweet brews.

The beauty of herbal infusions is their diversity. While true tea offers incredible variety through processing, herbal infusions offer variety through the sheer number of plants you can brew. And because they don't contain caffeine naturally, they're perfect for evening sipping.

The Quality Question: What Makes Tea (or Tisane) Great?

Whether you're drinking true tea or an herbal infusion, quality matters. High-quality loose leaf gives you:

• Whole leaves and flowers (not dust and fannings)
• Vibrant color and aroma
• Complex, layered flavors
• The ability to re-steep multiple times
• Transparency about sourcing and ingredients

This is why loose leaf beats tea bags almost every time. You're getting the whole leaf, the whole flower, the whole experience—not the leftovers.

Brewing It Right: The Final Chapter

Once you understand how tea is made, brewing it properly becomes intuitive. Different teas need different temperatures and steeping times because of how they were processed:

• Delicate white and green teas need cooler water (160-180°F) to preserve their subtle flavors
• Oolongs do well at medium temperatures (185-205°F)
• Black teas and herbal infusions can handle boiling water (212°F)

Check out our complete brewing guide to dial in your perfect cup, and learn why temperature matters so much.

Your Next Cup Awaits

Now that you know the journey from plant to cup—the careful harvesting, the precise oxidation, the artful shaping—every sip becomes a little more meaningful. Whether you're drawn to the elegant complexity of a hand-rolled oolong or the vibrant, fruity brightness of a hibiscus blend, you're experiencing centuries of cultivation knowledge in every cup.

The question is: what do you want to experience today?

Ready to taste the difference? Explore our collection of premium loose leaf teas and fruit infusions—each one carefully sourced, sustainably packaged, and selected to bring more delight to your daily ritual. Because once you understand how tea is made, you'll never settle for ordinary again.

Discover Premium Loose Leaf Tea →