India’s food safety regulator has stepped in to settle a long-simmering semantic and scientific debate: what exactly qualifies as “tea.” In a move that could reshape product labels across supermarket shelves and online marketplaces, the Food Safety and Standards Authority of India (FSSAI) has directed companies to stop using the word “tea” for beverages that are not derived from the Camellia sinensis plant. The decision brings India, the world’s second-largest tea producer, in line with strict botanical definitions—but it also poses a significant challenge to the fast-growing herbal and wellness beverage industry.

In a notice issued on December 24, the FSSAI warned that labelling herbal or flower-based infusions as “tea” amounts to misbranding under existing food safety regulations. According to the regulator, the practice is misleading because it does not accurately describe the true nature of the product. As a result, commonly used terms such as “herbal tea,” “rooibos tea,” and “flower tea” will no longer be permitted unless the beverage actually contains leaves from Camellia sinensis.

“The use of the word ‘tea’ for any other plant-based or herbal infusions is misleading,” the FSSAI said in its directive, invoking rules that require food labels to clearly and truthfully reflect what a product is made of. Under this interpretation, infusions prepared from chamomile, hibiscus, peppermint, lemongrass, or other herbs and flowers must be described differently—most accurately as “herbal infusions” or “tisanes”—and must drop the “tea” suffix altogether.

The order applies broadly across the supply chain. State food safety commissioners and regional directors have been instructed to ensure strict enforcement, and the regulator has warned that “necessary action shall be initiated” against businesses that fail to comply. This includes not only manufacturers and packers, but also marketers, importers, sellers, and e-commerce platforms that list or promote such products. Online marketplaces, which have been a major driver of the herbal wellness boom, are explicitly covered by the directive.

At the heart of the decision lies a rigid but globally accepted biological distinction—one that many everyday consumers may not be aware of. Scientifically speaking, “true tea” refers only to beverages made from the leaves of Camellia sinensis, an evergreen shrub native to East Asia. All traditional varieties—black, green, white, oolong, and pu-erh—come from this single plant, with differences arising from processing methods rather than from different species.

In India, Camellia sinensis was introduced on a commercial scale by the British in the 1830s, as part of an effort to break China’s monopoly over tea production. Since then, tea has become deeply embedded in Indian culture and the economy, with millions of people dependent on the industry for their livelihoods. Chemically, true tea contains caffeine and the amino acid L-theanine, a combination that gives it its characteristic stimulant yet calming effect. Herbal infusions, by contrast, are typically caffeine-free and lack this unique chemical profile.

While the FSSAI’s position aligns with scientific and international definitions, it has sparked concern within the herbal and wellness sector, which has grown rapidly in recent years. For many brands, the word “tea” is not just a descriptor but a powerful marketing tool that signals comfort, routine, and health to consumers. Terms like “herbal tea” have become deeply ingrained in everyday language, even if they are technically inaccurate.

Industry observers note that the directive could force companies to rebrand products, redesign packaging, and rethink marketing strategies—an exercise that could be costly, especially for small and medium enterprises. There is also the question of consumer adjustment: shoppers accustomed to searching for “herbal tea” may initially find the new terminology confusing or less appealing.

From the regulator’s perspective, however, the issue is one of transparency and consumer protection. By insisting on precise labelling, the FSSAI aims to ensure that consumers are not misled about what they are buying, particularly in a market where health claims and wellness narratives play a major role in purchasing decisions.

In drawing this line, the food regulator has sent a clear signal: tradition, marketing convenience, and popular usage cannot override scientific accuracy and regulatory clarity. Whether the herbal beverage industry adapts smoothly—or pushes back seeking clearer transitional guidelines—will become evident in the months ahead. For now, the message from the regulator is unambiguous: if it doesn’t come from Camellia sinensis, it isn’t tea.