This concept refers to beverages marketed as “tea” but crafted to appeal to those who typically avoid traditional tea. These beverages often incorporate fruit, herbs, spices, and lower caffeine levels, resulting in sweeter, milder flavors. Rooibos, also known as red bush “tea,” despite not coming from the Camellia sinensis plant, provides a caffeine-free example, often blended with vanilla or caramel for broader appeal. Herbal infusions like chamomile or peppermint, while technically tisanes, frequently fall under this umbrella due to their preparation and consumption methods mirroring traditional tea.
Expanding the definition of “tea” in this way offers several advantages. It introduces a wider audience to warm beverages beyond coffee and traditional tea, promoting exploration of diverse flavor profiles and functional benefits. Historically, many cultures have embraced herbal infusions for their medicinal and wellness properties. This modern iteration capitalizes on this tradition, making these beverages more accessible and appealing to contemporary consumers. This wider acceptance can also contribute to the growth and innovation within the beverage industry, leading to exciting new blends and flavor combinations.
