Analytical methods/techniques combined with chemometric tools, preferably multivariate analysis processing, are effectively used in the classification of different tea types/confections with respect to geographical and botanical origin. There are numerous published articles worldwide on chemometric assessment of the discrimination of multielemental profiles and/or stable isotope ratios of teas related to different methods of plant cultivation. Fingerprinting the potential influence of different parameters on the quality of tea plants, e.g., considering conditions such as interbrand differentiation, annual or seasonal variations, the degree of pollution within the farming area, the degree of differentiation of tea from the perspective of fermentation type and technological processing, is highly important. With an in-depth assessment of tea origin and quality, it is possible to classify this agricultural product in terms of its authenticity/adulteration. Accurate results enable the identification of falsely labelled products and hence can preserve brand reputations.