WHAT MAKES TEA “SPECIALTY”?
You hear it more and more: specialty tea. But what does that actually mean? Is it about taste? Price? Packaging? Certification?
At the Tea Growers Academy, we define specialty tea by its craft, character, and connection. In this blog, we explain what makes a tea truly “specialty”, why it matters for farmers and buyers, and how you can get started on your own specialty journey.
What is specialty tea and what isn’t?
- Specialty tea is not:
- A trademark or fixed certification
- Reserved for large brands
- Only grown in one country or region
Specialty tea is: - Carefully made, often in small batches
- Expressive of its origin, cultivar, and process
- Free of defects
- Scores 80 points or more on the International Tea Tasting Form
- Tasted and valued for quality, not quantity
- Often directly connected to the farmer
The three C’s of specialty tea
At the Tea Growers Academy, we use the Three C’s to describe specialty tea:
| C | Meaning |
| Craft | The tea is made with care and knowledge |
| Character | The tea has a recognisable flavour, aroma, and appearance |
| Connection | The story behind the tea is traceable and authentic |
Specialty tea is not mass-produced. It tells a story, from leaf to cup.
What buyers look for
Buyers of specialty tea want:
- A clear and unique flavour profile like floral, fruity, nutty, etc.
- Clean processing: no smoke, no mould, no bitterness
- Transparency: who made the tea, where, and how
- Consistency between batches
- The points it scores on the International Tea Tasting Form
- Honest, professional communication
- Good samples and clear labelling
- Lots of information, pictures, video’s, the story behind their cup of tea
They may also ask for a score based on the International Tea Tasting Form, a system we teach in all our trainings.
How to start making specialty tea
Even if you’ve never done it before, you can begin by:
- Choosing one cultivar and experimenting with different processing methods
- Making small batches of white, green or black tea
- Learning to taste and score your own tea according to the International Tea Tasting Form
- Improving your plucking and sorting
- Recording everything and learning from each batch
- Connecting directly with buyers and asking for feedback
A real-life example: Rwanda
In the highlands of Rwanda, a group of young farmers began producing small-batch black and green teas with nothing but a bamboo rack, a wok, and a solar dryer. Within one year, their teas were scoring 85+ on international tasting forms and buyers from Germany and Japan started asking for samples.
Specialty tea isn’t about status. It’s about skill. It’s about showing the world what your leaves, your land, and your hands can create, when given the chance.
Want to move from bulk to specialty? The Tea Growers Academy is here to guide you, step by step.