Indonesia is home to a rich tapestry of specialty teas, predominantly derived from the Camellia sinensis assamica and Camellia sinensis varieties. The postharvest processing methods in Indonesia yield a diverse array of teas, including White Tea, Green Tea, Black Tea, and semi-oxidized teas. These teas are celebrated for their unique flavors and aromas, which are influenced by the country's fertile volcanic soil and tropical climate. The harvest grades in Indonesia are meticulously classified, encompassing Flowery Orange Pekoe (FOP), Orange Pekoe (OP), Pekoe (P), and Pekoe Souchong (PS).

Flowery Orange Pekoe is known for its abundance of tender buds, offering a delicate and floral aroma, while Orange Pekoe consists of larger leaves with a robust flavor. Pekoe, slightly coarser, provides a stronger taste, and Pekoe Souchong, with its even larger leaves, delivers a more pronounced and full-bodied flavor.

This meticulous grading system ensures that only the finest quality leaves are selected, resulting in teas that are highly prized both domestically and internationally. Complementing these traditional teas, Indonesia also boasts a rich tradition of herbal tisanes made from a variety of dried leaves, flowers, bark, roots, fruits, and berries. Popular herbal infusions include those made from lemongrass, ginger, jasmine, rosella, and cinnamon, each offering unique health benefits and flavors. These herbal tisanes showcase Indonesia's rich biodiversity and the deep cultural heritage of using natural ingredients for wellness