Tea, as one of the worlds most popular beverages, is cherished not only for its unique taste and aroma but also for its rich cultural and historical significance. With the continuous development of international trade, imported tea has gradually entered households, becoming a part of peoples daily lives. However, many may still have questions about the classification of imported tea. If you areforeign tradea practitioner, you must understand the importance of accurate customs classification forimport and exportyour business. Incorrect classification can lead to customs delays, additional costs, and legal risks. Today, we will provide a detailed analysis of the customs classification codes and declaration requirements for imported tea, helping you easily navigate the classification process in your import and export operations.

Scented Tea

Scented tea utilizes tea leaves ability to absorb aromas. Fresh flowers are mixed with new tea leaves, allowing the tea to absorb the floral scent before the dried flowers are sieved out. The resulting scented tea has a strong fragrance and deep-colored liquor. Jasmine tea is the most renowned variety.

Classification Suggestion: Jasmine tea should be classified under HS codes 0902.1011 or 0902.2011 based on packaging specifications; other scented teas under HS codes 0902.1019 or 0902.2019.

White Tea

White tea gets its name from the silvery-white down covering its young buds. With minimal processing involving only sun-drying or gentle heat, it retains intact buds with fresh aroma, clear yellowish-green liquor, and a mild, sweet aftertaste.

Classification Suggestion: Should be classified under HS codes 0902.1020 or 0902.2020 based on packaging specifications.

Green Tea

Green tea is unfermented, processed through fixation, rolling, and drying. It retains over 85% of natural polyphenols and caffeine, about 50% chlorophyll, with minimal vitamin loss, resulting in clear liquor, green leaves, and refreshing taste.

Classification Suggestion: Should be classified under HS codes 0902.1090 or 0902.2090 based on packaging specifications.

Oolong Tea

Oolong tea is semi-fermented, uniquely Chinese. Processed through withering, shaking, fixation, rolling, shaping, and drying, its leaf edges turn red during shaking, creating distinctive aroma.

Classification Suggestion: Should be classified under HS codes 0902.3010 or 0902.4010 based on packaging specifications.

Dark Tea (Hei Tea)

Dark tea is fermented through fixation, rolling, pile-fermentation, and drying. With coarse leaves, dark color, and mellow aged flavor, ripe Pu-erh is its most famous variety.

Classification Suggestion: Ripe Pu-erh should be classified under HS codes 0902.3031 or 0902.4031; other dark teas under HS codes 0902.3039 or 0902.4039 based on packaging specifications.

Black Tea

Black tea is fully fermented through withering, rolling, oxidation, and drying. Enzymatic oxidation produces theaflavins and thearubigins, creating red leaves, red liquor, and sweet malty flavor.

Classification Suggestion: Should be classified under HS codes 0902.3090 or 0902.4090 based on packaging specifications.

According to Chinas 2024 Customs Import/Export Commodity Tax Declaration Specifications, tea import declarations require:

Processing/Preservation Method

Declare specific processing methods like unfermented, semi-fermented, or fermented for goods under heading 09.02.

Net Weight per Inner Package

The actual weight excluding outer packaging. Example: For tea under 09.02 with 10 sachets (30g each) in a box, declare 30g/sachet.

Brand (Chinese & Foreign Names)

Declare both Chinese and foreign brand names. Example: For green tea under 0902.1090, declare Brand: Awastea (阿華師).

Did you know? Some products like peppermint tea contain tea but dont belong under heading 09.02. Why?

According to HS Chapter Note 12.11, single-ingredient herbal infusions (e.g., peppermint tea) remain classified here. Thus, peppermint tea belongs under heading 12.11.

Verify if herbal teas contain only heading 12.11 botanicals. Single-ingredient products (e.g., Rooibos tea under 1211.9039) stay in 12.11, while blends (e.g., orange-apple-ginger tea under 2106.9090) move to 21.06. Phytosanitary certificates may help determine botanical classification.

Through the above introduction, we believe everyone has gained a deeper understanding of tea classification for imports. When importing tea, we should strictly comply with relevant regulations and requirements to ensure tea quality and safety. At the same time, we can better enjoy the pleasure of tea tasting by learning more about tea knowledge. Lets navigate foreign trade business with ease this summer!