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Hōjicha -

Hōjicha is a Japanese roasted green tea. It's made with bancha or sencha green tea, which is roasted over high heat. Instead of typical green tea and vegetal aroma, hōjicha usually has roast-like notes reminiscent of coffee, cocoa, and caramel.

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Green tea -

Green tea is a non-oxidized tea that's characterized by its bright green color and fresh herbaceous notes. It is produced with the tea leaves of the evergreen tea shrub Camellia sinensis. Nowadays, several varieties of green tea are available, plus they're also commonly flavored or used in blends.

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Rooibos -

Grown exclusively in South Africa, rooibos tea has been consumed for centuries in the Cederberg mountain region. Rich in antioxidants, it's made from the leaves of the Aspalathus linearis.

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Ceylon black tea -

Ceylon tea is a name given to tea produced in Sri Lanka (Ceylon was the nation's former name). The best examples of Ceylon black tea come from higher elevation tea plantations, which give them a rich and complex flavor.

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Pu erh -

Pu erh, also known as aged or vintage tea, is produced exclusively in the Yunnan province of China. There are two main varieties: raw, non-fermented pu erh, called pu erh sheng, and ripe, fermented pu erh, known as pu erh shu. The raw version has a very fresh, vegetal flavor, while the ripe one has a mild, earthy flavor achieved by the fermentation process.

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Darjeeling -

Named after the Indian city of Darjeeling, the center of Bengali tea cultivation, this tea is known for its unique muscat-like fruitiness in aroma and flavor.

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Oolong -

Falling somewhere between black and green tea, oolong is a semi-oxidized tea that can vary depending on the leaf style, level of oxidation, color, and the roasting degree. Their aromas often include notes of melon, apricot, wood, orchids, and/or spices.

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Black tea -

Originating from China, black tea is a large category, and what differentiates it from other tea varieties is heavy oxidation. In the process, the tea leaves of the Camellia sinensis plant get their distinctive dark color and develop earthy notes. When brewed, black tea will usually have a typical amber or brownish hue and stronger flavors and aromas.

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Chamomile tea -

An all-time favorite herbal remedy all around the world, chamomile tea is known for its calming effect. The flowers of the plant and the buds are harvested and then dried to make tea.

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Sencha -

The most popular green tea in Japan, sencha is harvested from leaves that are exposed to direct sunlight. After they're plucked, the leaves are shortly steamed, then rolled and dried. It has a vegetal and grassy character, and mild sweetness.

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English breakfast tea -

One of the most popular tea varieties in the UK, English breakfast tea is a blend of black tea made with Assam, Ceylon, Chinese, and Kenyan black tea. Because of its full-bodied and strong flavor, the tea is usually sweetened and served with milk.

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Matcha -

Matcha is a green tea that goes through unique harvesting, processing, and preparation methods. Three or four weeks before the harvest, the bush (Camellia sinensis) is covered to prevent direct sunlight, allowing the leaves to grow in the shade. After the harvest, the leaves are cleaned from stems and veins, and processed into a fine powder. The practice was first introduced in China, but it became popular in Japan.

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Longjing tea -

Longjing tea, literally translated to "dragon well," is one of the most popular Chinese teas. It's a type of pan-roasted green tea. After roasting, the leaves become emerald-colored, flat, smooth, and brittle. The aromas often include buttery, toasty, nutty, and chestnut-like nuances.

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Assam tea -

Assam is a type of Indian black tea, which is only produced in the north-eastern Indian state of Assam. The tea is distinguished for its strong earthy and malty flavor, however, the final character largely depends on the harvesting cycle.

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Lemongrass tea -

Popular in Southeast Asia, lemongrass tea has been consumed as a remedy to help promote sleep, relieve pain, and boost immunity. The tea has a fresh, lemony aroma, and a citrus flavor.

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White tea -

White tea is harvested from the tea plant Camellia sinensis when the tea leaves are not fully opened and the buds are covered in white hairs, which gave the tea its name. Usually, white tea is lightly or non-oxidized, which helps preserve its delicate character.

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Yerba maté -

A popular drink in Argentina, Uruguay, and southern Brazil, yerba maté is a type of tea made from the dried leaves and stems of the Ilex paraguariensis plant. In general, it tastes earthy and strong.

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Gunpowder tea -

Gunpowder tea is a type of green tea that has each leaf rolled into a tiny ball. Originating from the Zhejiang province in China, it's now produced in several Chinese regions, Sri Lanka, and Taiwan. With a subtly smoky and earthy character, when brewed these ball-shaped pellets open and unravel.

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Lotus tea -

Vietnamese lotus tea is a type of green tea flavored with lotus flowers. Often enjoyed during festivals and ceremonies, it has a clean flavor with subtle vanilla hints when brewed.

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Licorice tea -

Licorice root tea is one of the naturally sweetest teas in the world. Going back to ancient Assyrian, Egyptian, Chinese, and Indian cultures, licorice tea has been used for treating stomach pain and coughs.

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Lapsang souchong -

Lapsang souchong is a type of smoky black tea, which is traditionally smoke-dried over pinewood. Apart from smokiness, it's usually described as malty, subtly sweet, and mellow.

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Masala chai -

Masala chai is an Indian beverage made by brewing black tea with fragrant spices, sugar, and milk. Although the ingredients may vary from region to region, it typically consists of ginger, cardamom, lemongrass, cloves, black pepper, and cinnamon.

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Genmaicha -

Genmaicha is a mix of roasted green tea (bancha or sencha) and roasted brown rice (genmai). The tea originated in Kyoto, Japan. The aroma is a mix of vegetal and light roasted notes, and the flavor is nutty and subtly sweet.

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Earl Grey -

Another popular tea in the UK, Earl Grey is thought to be named after Charles Grey, 2nd Earl Grey and British prime minister in the mid-19th century. Earl Grey tea is a black tea flavored with bergamot oil, which gives it notes of citrus and a floral flavor.

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Hibiscus tea -

Hibiscus tea is made as an infusion from crimson or deep magenta-colored hibiscus flowers. Consumed both hot and cold, it has a tart, cranberry-like flavor. Originating in Africa, hibiscus tea is commonly sold in markets, and the dried flowers can be found throughout the continent.

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Turmeric tea -

Turmeric tea is a vibrantly colored blended tea, made by blending turmeric and other ingredients such as lemon, ginger, and cinnamon. It originates from Okinawa, in southern Japan.

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Dong ding -

Dong ding, which translates as "frozen peak," is a type of Taiwanese oolong tea. After it's harvested and withered, it's usually lightly oxidized in bamboo baskets. Traditionally slow-roasted, dong ding is accompanied by aromas of honey and caramelized nuts.

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Thyme tea -

Thyme is one of the signature herbs of Mediterranean cuisine. As a tea, it's known as a remedy for colds, flu-like symptoms, digestive problems, and insomnia.

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Jasmine tea -

Jasmine tea is a tea scented with the aroma of jasmine blossoms. Green tea is usually at the base. The most popular scented tea in China, its resulting flavor is subtly sweet and highly fragrant.

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Peppermint tea -

Known to help with digestion, peppermint tea is naturally sweet and free of caffeine. In the Korean Peninsula, traditional mint tea is called bakha-cham. In India, it's called pudina chai, which is made in hot chai.

Sources: (TasteAtlas) 

See also: Where does the tradition of afternoon tea come from?

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