Tea or herbal tea: what are the differences?

Tea, herbal tea, infusion: these words are often used as if they referred to the same drink. Yet, they don’t quite tell the same story. The difference lies first in the plant used, and then in how the cup is prepared. Here are the essential guidelines for choosing without getting lost in the vocabulary.

Tea always comes from Camellia sinensis

Botanically speaking, tea is a drink made from the leaves of the Camellia sinensis, the tea plant. Green tea, black tea, white tea, oolong, or Pu-erh all come from this same species. It is the origin of the leaves, the cultivar, the harvest season, and especially the processing steps that create their diversity.

A green tea and a black tea can therefore come from the same tea plant. The leaves simply haven’t been processed in the same way after picking. To better understand this plant and its many forms, discover our Tsuru guide The Camellia sinensis: one plant, a thousand forms.

An infusion can combine many plants

An infusion is first and foremost a preparation method: hot water is poured over plant material, and it is left to release its aromas. Mint, verbena, chamomile, hibiscus, fruit, flowers, spices, or rooibos can thus be infused.

In everyday use, the word “infusion” also refers to the drink obtained when it does not contain tea leaves. A recipe made of apple pieces, citrus peels, flowers, and spices is therefore generally called an infusion, even if the preparation method closely resembles that of tea.

You can explore these fruity and indulgent profiles in our collection of loose-leaf fruit infusions.

And what about herbal tea?

The word “herbal tea” is a generic term referring to a drink made from plants by infusion, decoction, or sometimes maceration. In everyday conversation, “herbal tea” and “infusion” are often used as synonyms.

The distinction is mainly technical: infusion precisely describes pouring hot water over the ingredients and letting them steep, while herbal tea more broadly refers to the final drink. In stores, the terms vary depending on the brand and the recipe. The most useful thing, therefore, is to check the ingredients.

Do tea and infusions contain caffeine?

The leaves of Camellia sinensis naturally contain caffeine, traditionally called theine when found in tea. Theine and caffeine are actually the same molecule.

An infusion made solely of fruit, flowers, spices, or plants that do not naturally contain it is free of caffeine. This is also the case with rooibos. However, be careful with blends: a recipe presented as an infusion may contain tea, mate, or another naturally caffeinated ingredient. The list of ingredients remains the best guide.

Are the flavors very different?

Tea carries the character of its leaf. Depending on its family and origin, it can offer vegetal, floral, mineral, woody, malty, fruity, or roasted notes, as well as varying levels of astringency.

Infusions offer a particularly vast aromatic range. Fruit often brings roundness and refreshing acidity; flowers, delicacy; spices, warmth; certain roots or plants, deeper accents. They can be enjoyed hot or iced and make a wonderful way to vary your pleasures throughout the day.

How to prepare tea or an infusion?

The principle is similar, but the parameters are not always the same. A delicate green tea generally prefers cooler water and a shorter steeping time. A black tea or Pu-erh can often handle a higher temperature, while a fruit or plant infusion usually requires very hot water and a few extra minutes to fully release its aromas.

However, there is no single rule. The size of the ingredients, their density, and the recipe all influence the result. Start with the instructions on the product page, then adjust to taste. Our Tsuru guide Tea brewing temperature and time explains how a few degrees or a few seconds can transform your cup.

How to choose between tea and infusion?

First, choose according to the time of day and the aromatic profile you are looking for. Tea is suitable for those who wish to explore terroirs, leaf families, and manufacturing methods. An infusion allows you to discover blends of fruit, flowers, plants, and spices, often caffeine-free when the recipe contains no caffeinated ingredients.

• For a vegetal or mineral profile: turn to a single-origin green tea.
• For a full-bodied or malty cup: explore black teas.
• For a fruity and generous drink: choose a fruit infusion.
• For the evening: check the ingredients and opt for a naturally caffeine-free recipe.
• For an iced drink: both tea and infusions can work, with the appropriate strength.

In summary

Tea always comes from Camellia sinensis. An infusion is a preparation method and, in everyday use, the name given to drinks made without tea leaves. Herbal tea more broadly refers to a plant-based drink.

These worlds are not opposed: they complement each other. One invites you to discover leaves, terroirs, and processing methods; the other opens up a vast collection of vegetal, floral, fruity, or spicy flavors. In both cases, good water, the right temperature, and the perfect steeping time make all the difference.

Article written by the Cap sur le Thé crew — discover our story.