Green tea is made from unoxidized leaves and is one of the least processed types of tea, retaining most of its antioxidants. In Japan, matcha, a powdered form of green tea, is traditionally used in tea ceremonies and has gained global popularity as a superfood. ¹⁾

Black tea is fully oxidized, giving it a dark color and robust flavor. It's the most widely consumed tea in the world. Varieties like Assam, Darjeeling, and Ceylon are famous worldwide, each offering unique flavor profiles based on their growing regions. ²⁾

Oolong tea is partially oxidized, falling between green and black tea in terms of flavor and color. It is known for its floral and fruity notes and is a staple in Chinese tea culture, especially the traditional Gongfu tea ceremony. ³⁾

White tea is the least processed of all teas, made from young leaves and buds that are simply air-dried. It has a delicate flavor and is prized for its subtlety and high antioxidant content. ⁴⁾

Pu-erh tea is a fermented and aged tea from Yunnan Province, known for its deep, earthy flavor. It is often sold in compressed cakes or bricks and can be aged for decades, increasing in value and complexity over time. ⁵⁾

Chai is a spiced tea traditionally made with black tea, milk, sugar, and a blend of spices like cardamom, cinnamon, ginger, and cloves. It is a staple in Indian households and is often served in small cups from roadside stalls, known as “chaiwalas.” ⁶⁾

Matcha is a finely ground powder of specially grown and processed green tea leaves, traditionally used in Japanese tea ceremonies. It has a vibrant green color and a rich, umami flavor, making it popular in various culinary applications, including lattes and desserts. ⁷⁾

Earl Grey is a black tea flavored with the oil of bergamot, a type of citrus fruit. Named after Charles Grey, a British Prime Minister in the 1830s, it is a classic English tea often enjoyed with a slice of lemon or a splash of milk. ⁸⁾

Rooibos, also known as red bush tea, is a naturally caffeine-free herbal tea from the leaves of the Aspalathus linearis plant. It has a sweet, nutty flavor and is often enjoyed with milk and honey in South Africa. ⁹⁾

Yerba Mate is a traditional South American tea made from the leaves of the Ilex paraguariensis plant. It is known for its strong, grassy flavor and stimulating effect, often shared communally from a gourd using a metal straw called a bombilla. ¹⁰⁾

Darjeeling tea is a highly prized black tea from the Darjeeling region of India, often referred to as the “Champagne of teas.” It has a light, floral aroma and a distinctive muscatel flavor, varying with the seasons of harvest. ¹¹⁾

Lapsang Souchong is a black tea from the Fujian Province of China, known for its distinctive smoky flavor. The leaves are traditionally dried over pinewood fires, imparting a rich, smoky aroma. ¹²⁾

Hibiscus tea is made from the dried calyces of the hibiscus flower, known for its vibrant red color and tart, cranberry-like flavor. It is popular in many cultures and is often enjoyed cold as a refreshing beverage. ¹³⁾

Genmaicha is a Japanese green tea mixed with roasted brown rice, originally created as a way to stretch limited supplies of tea. It has a unique nutty flavor and is often enjoyed for its soothing and warming qualities. ¹⁴⁾

Chrysanthemum tea is an herbal infusion made from dried chrysanthemum flowers, known for its light, floral flavor. It is often enjoyed for its cooling properties and is a traditional remedy in Chinese medicine for reducing fever and inflammation. ¹⁵⁾