Understanding the use of flavourings in teas

Tea opens up a world of aromas and flavours that stimulate the imagination and the senses. To access the tastes that draw us to our favourite teas, the blenders must use flavourings in their recipes. What are they and what ingredients are permitted in an organic blend today?

A short aromatic glossary

Flavourings are part of the organoleptic experience and contribute to the alchemy that becomes the hallmark of a flavoured tea or infusion. There are different types of flavourings.

Natural flavourings, divided into three categories:

• Essential oils, extracts and concentrates obtained directly by different methods used to extract aromatic substances from flowers, fruit zest, spices and so on. These natural flavourings are often made up of many different molecules, which gives them their richness.

Synthetic flavourings manufactured using chemical – and therefore non-natural – processes, divided into two categories:

• Natural aromas of x (a flower, fruit, spice etc.), which must be made from at least 95% of x. The remaining 5% can be any other ingredient chosen for its flavour contribution or supporting function. For example, 5% peach added to 95% strawberry would bring lovely fruity notes to a strawberry flavour.

• Natural flavourings, which are always made from natural ingredients but can be exempt from the 95% rule or be made up of a mixture of several natural flavourings.

• Nature-identical flavourings which are artificial reproductions of natural flavours. From a molecular perspective, these flavours are exactly the same as their natural counterparts, but generally only contain the dominant flavour substance of the natural version. For example, vanillin can be obtained from beet pulp by fermentation.

• Artificial flavourings which, contrary to popular belief and fears, are rare. They are artificially produced and do not exist in nature. They tend to be similar to a natural molecule but are altered to bring out the flavour. Ethylvanillin, one of the best known of these, is a molecular version of vanillin that is three times more powerful. It is not found in nature and is therefore defined as artificial. Palais des Thés has never used this type of flavouring.

Behind the scenes with the conversion to organic of two of our most popular flavoured teas

The new regulation has been an opportunity for Palais des Thés to combine organic transition with the development of new recipes while focusing on transparency around ingredients and, of course, flavour. This work has involved a great deal of experimentation, research and tastings! Several scenarios have arisen.

An organic flavoured blend that explores other flavours

In this case, the organic flavoured blend must be altered and a whole new blend created that is more or less removed from the previous version, in order to achieve a taste experience that lives up to expectations. This was the case with Fleur de Geisha, for which it was impossible to reproduce the unique, slightly whimsical notes of cherry blossom. In the end we came up with two very different creations: one centred more on kirsch and almond, another that highlights the fruit flesh. The Palais des Thés team loved each one, and so decided to offer them both. This summer, in some stores, tea-lovers were able to smell and taste these two blends and share their impressions with our tea sommeliers.

An organic flavoured blend that is faithful to the aromas and flavours of the original recipe

In this scenario, the aroma and flavour impressions are exactly the same after switching to organic as before, but the recipe is different in order to meet the new specifications. This is the case with the organic Thé des Moines, which is faithful to the original version, as its unique floral-zesty-vanilla accord could be recreated using organic ingredients.

On lowland plantations, it is essential to dig ditches to prevent water from stagnating around the tea bushes.