The Food Safety and Standards Authority of India (FSSAI) has introduced a key regulatory reform by formally defining “tea” under food safety regulations as a product derived solely from the Camellia sinensis plant. This clarification is intended to remove long-standing ambiguity in product labelling and curb the use of the term “tea” for herbal infusions, flavoured blends, or plant-based beverages that do not contain conventional tea leaves. By establishing a precise legal definition, FSSAI aims to improve consumer awareness, prevent misleading claims and bring greater uniformity to the marketplace.

In addition to standardising nomenclature, the updated regulations place heightened focus on food safety and quality parameters, particularly to strengthen India’s export preparedness. The guidelines mandate stricter adherence to limits on contaminants, pesticide residues, heavy metals and microbiological safety. Manufacturers targeting overseas markets are required to align their production systems with international norms, including enhanced traceability, hygiene practices and robust quality assurance frameworks. These measures come at a critical time as India continues to reinforce its standing as one of the world’s leading producers and exporters of tea.

Industry stakeholders believe the revised framework will deliver long-term benefits by improving regulatory clarity, strengthening consumer trust and enhancing India’s credibility in global trade. While producers of herbal and botanical beverages will need to reclassify and reposition their offerings, traditional tea manufacturers are expected to gain from clearer product differentiation and stronger export competitiveness. Overall, FSSAI’s initiative reflects a proactive approach toward standardisation and international compliance, reinforcing India’s commitment to food safety while positioning Indian tea more competitively in global markets.