TABLE OF CONTENTS
Best Asian Beverage Types
Mango lassi is one of the most popular lassi varieties, consisting of yogurt (dahi) and fresh mango. It commonly includes cardamom, water, and sugar. The ingredients are combined until the drink is creamy and frothy. Mango lassi should always be served well-chilled.
Among numerous types of lassis, this sweet mango version is the most common variety on the menus of Indian restaurants outside the country.
THE BEST Mango lassi Dairy Beverages
Hōjicha is a Japanese roasted green tea. It is made with bancha or sencha green tea that is roasted over high heat. During roasting, the tea attains a distinctive reddish-brown color. Brewed hōjicha will result in a light brown tea with a slightly warmer character than traditional green tea.
Instead of typical green and vegetal aroma, hōjicha usually has roast-like notes reminiscent of coffee, cocoa, and caramel. The flavor is earthy and subtly sweet, with roasted notes that are typically not overpowering. Hōjicha has less caffeine and tannins than other green teas.
An authentic Thai iced tea is a combination of strong black tea, condensed or evaporated milk, sugar, and spices that is served over crushed ice. Traditionally, the drink is made with loose-leaf black tea such as Assam, Ceylon, or Keemun tea varieties, while the additions usually include crushed tamarind, anise, or cardamom.
However, both street and restaurant versions nowadays often incorporate with pre-packed tea mix that contains food coloring, which gives the tea a distinctive and unnatural orange tint, while the traditional version should have a deep amber hue. The tea is usually chilled before it is combined with ice.
Indian filter coffee is a preparation technique in which coffee is brewed with the use of an Indian coffee filter. This filter consists of two chambers—the upper one with a perforated bottom used to hold ground coffee and the bottom one in which brewed coffee is slowly dripped.
This brewing technique results in a richly-flavored, full-bodied coffee that is usually mixed with milk and sweetened with sugar. It is traditionally served in a tumbler with an accompanying saucer (davara). Sometimes, the combination of coffee and warm milk is continuously poured from one vessel to another until it is aerated and becomes frothy.
MAIN INGREDIENTS
Chai masala is an aromatic beverage originating from India. It is made with a combination of sweetened black tea and milk that is spiced with a masala mix—which typically includes cardamom, ground ginger, cloves, cinnamon, and black peppercorns.
However, the choice and the exact proportion of spices often vary. Although there are several theories that claim otherwise, the origin of chai masala is mostly associated with the British tea trade. In the 19th century, the Chinese had a monopoly on the tea trade, and the British looked for other markets that would fulfill the high demand for black tea—which was a firm European favorite.
THE BEST Chai masala Teas
Umeshu is a Japanese liqueur made by macerating sugar and ume plums (Prunus mume) in alcohol. It is usually made with rock sugar and ripe or green ume plums, while the base is generally made with shōchū, though other neutral spirits can also be used.
The result is a bittersweet liqueur with a fruity aroma. Apart from the classic version, umeshu comes in a variety of styles that may include other sweeteners such as honey or black sugar, while some add additional flavorings. Umeshu can be enjoyed straight, on the rocks, or diluted with water, tea, or soda.
VARIATIONS OF Umeshu
THE BEST Umeshu Fruit Liqueurs
Turkish salep is a beverage that is usually consumed during the winter season. The basis of salep is the stem or a tuber of the wild orchid, which is boiled, dried, and ground to produce a starchy powder. It is then mixed with hot milk, and occasionally ginger and cinnamon, to create a soothing drink with an earthy flavor.
Salep is believed to be a medically beneficial beverage, since one of its components, glucomannan, eases the symptoms of bronchitis, colds, and coughs. It was invented out of the need to substitute alcoholic beverages with a comforting and healthy drink.
Pu erh, also known as aged or vintage tea is a renowned tea 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 with hints of bitterness and a sweet aftertaste, while the ripe one has a mild, yet distinctive and earthy flavor achieved by the fermentation process. For both varieties, the leaves can be left loose or compressed into brick tea (Juan Cha), cake tea (Beeng Cha), bell-shaped tea (Toa Cha), or mushroom-shaped tea (Maw Gu Toaw).
VARIATIONS OF Pu Erh
Hong Kong milk tea is a beverage with a creamy and smooth texture, made with a combination of water, black tea leaves, and either sweetened condensed milk or evaporated milk and sugar. The drink is called milk tea in order to distinguish it from Chinese tea, which is typically served plain.
It is also known as silk stocking tea or pantyhose tea because the beverage is often prepared in a tea sock resembling pantyhose. Hong Kong milk tea was influenced by the British tradition of afternoon tea, stemming from the time of British colonial rule over Hong Kong.
Ceylon tea is a name given to tea produced in Sri Lanka. Ceylon is the former name for Sri Lanka that is still used in the tea trade. The tea gardens are spread throughout the island, and the favorable climate allows an all-year harvest.
Most production is oriented towards black tea, and the best examples of Ceylon black tea come from higher elevation tea gardens located in the center of the island. Altitude has the most significant effect on the final character of Ceylon teas. Low-grown teas are mostly used in blends and provide a firm body and good strength.
Mid-grown teas—typically cultivated between 2,000 and 3,500 feet—are full-bodied and have a rich and complex flavor.
THE BEST Ceylon Black Tea Teas
TABLE OF CONTENTS
Best Asian Beverage Producers
Iichiko is a renowned Japanese producer of shochu, a traditional Japanese spirit made from various ingredients like barley, sweet potatoes, and rice. Founded by Sanwa Shurui, Iichiko is famous for its commitment to high-quality production and innovation.
Headquartered in the Oita Prefecture of Kyushu, Japan, an area known for its clean water and natural beauty, Iichiko has become a global leader in the shochu industry. Iichiko's most notable products include its flagship barley-based shochu, iichiko Saiten, which is crafted using unique methods such as the "all Koji" fermentation technique.
AWARDS
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SFWSC - San Francisco World Spirits Competition - Double Gold
2024, 2023
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ISC-International Spirits Challenge - Double Gold
2022
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IWSC- International wine & spirit competition - Spirit Gold
2024
BEST Iichiko Spirits
Kavalan is a renowned Taiwanese whisky brand, celebrated for its single malts produced in Yilan County. Established by King Car Group, Kavalan leverages Taiwan’s subtropical climate to mature its whisky faster, creating rich and complex flavors. The brand has earned global acclaim, winning numerous awards for its innovation and craftsmanship, especially for expressions aged in various casks like sherry, port, and wine.
Kavalan’s unique process and commitment to quality make it a standout in the world of whisky.
AWARDS
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SFWSC - San Francisco World Spirits Competition - Double Gold
2024, 2023
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ISC-International Spirits Challenge - Double Gold
2024
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World Whisky - Double Gold
2020
AWARDS
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SFWSC - San Francisco World Spirits Competition - Double Gold
2024, 2023
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ISC-International Spirits Challenge - Double Gold
2022, 2021
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IWSC- International wine & spirit competition - Spirit Gold
2024, 2021, 2020
BEST Hombo Shuzo Liqueurs
AWARDS
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Great Taste Awards - 2 stars
2023
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Great Taste Awards - 3 stars
2023
BEST Archome Ent. Int'l Teas and Herbal Infusions
Nagahama Distillery is a Japanese distillery located in Nagahama, Shiga Prefecture. It is renowned for being Japan's smallest distillery, offering artisanal whiskies with unique and bold flavors. Nagahama Distillery uses traditional production methods, focusing on small-batch processes to ensure the highest quality and character in its whiskies.
The distillery offers tours where visitors can learn about the whisky-making process, taste their products, and explore the charming surroundings of Nagahama.
AWARDS
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ISC-International Spirits Challenge - Gold
2024
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IWSC- International wine & spirit competition - Spirit Gold
2023
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IWSC- International wine & spirit competition - Spirit Gold Outstanding
2022
BEST Nagahama Distillery Spirits
AWARDS
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ISC-International Spirits Challenge - Double Gold
2020, 2019
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ISC-International Spirits Challenge - Gold
2024
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ISC-International Spirits Challenge - Gold trophy
2020
AWARDS
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SFWSC - San Francisco World Spirits Competition - Double Gold
2024
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USC- Ultimate Spirits Challenge - Chairman's Trophy
2023, 2022, 2020
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USC- Ultimate Spirits Challenge - Top 100
2023, 2021, 2020
AWARDS
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ISC-International Spirits Challenge - Double Gold
2024
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ISC-International Spirits Challenge - Double Gold
2023, 2022, 2021, 2019
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IWSC- International wine & spirit competition - Spirit Gold
2024
BEST Suntory Liquors Limited Spirits
Changyu is the oldest Chinese producer of wine and brandy, founded in 1892 in Yantai, Shandong Province, by Zhang Bishi, a patriotic Chinese expatriate. By introducing 124 noble grape varieties from Europe and building the first underground wine cellar in Asia, Changyu laid the foundation for modern winemaking in China.
Koya is a brand of brandy produced by Changyu, utilizing traditional French Charentais copper pot stills for distillation. The distillery owns six of these stills, making it one of the wineries with the highest number of Charentais stills in the world.
AWARDS
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IWSC- International wine & spirit competition - Spirit Gold
2023
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London Spirits Competition - Gold
2024
BEST Chateau Koya Spirits
AWARDS
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IWSC- International wine & spirit competition - Spirit Gold
2023
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IWSC- International wine & spirit competition - Spirit Gold Outstanding
2023
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IWSC- International wine & spirit competition - Baijiu Gold Trophy
2023
BEST Guizhou Shengshi Mingzhu Wine Co. Spirits
TABLE OF CONTENTS
Best Asian Beverages
AWARDS
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SFWSC - San Francisco World Spirits Competition - Double Gold
2023
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USC- Ultimate Spirits Challenge - Chairman's Trophy
2023, 2022, 2020
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USC- Ultimate Spirits Challenge - Top 100
2023, 2022, 2020
AWARDS
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SFWSC - San Francisco World Spirits Competition - Double Gold
2024, 2023
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SWSC - Singapore World Spirits Competition - Double Gold
2023
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The Gin Masters - Gold
2022
AWARDS
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SFWSC - San Francisco World Spirits Competition - Double Gold
2023
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World Whisky - Double Gold
2020
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ISC-International Spirits Challenge - Gold
2024
Iichiko Saiten is a premium barley shochu with an ABV of 43%. It's known for its smooth, clean flavor profile, which is the result of a meticulous single-distillation process. The spirit is crafted using barley koji, allowing it to retain a rich depth of flavor while maintaining a crisp, refreshing finish.
This high-quality product is popular both in Japan and internationally, especially in cocktail culture.
AWARDS
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SFWSC - San Francisco World Spirits Competition - Double Gold
2024, 2023
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ISC-International Spirits Challenge - Double Gold
2022
Smaller Green Leafhopper Honey Flavour Black Tea (Flower) is a specialty product made by Junjie Lin Tea Garden. This tea is crafted from leaves affected by the green leafhopper, an insect that enhances the natural sweetness and imparts a honey-like flavor to the tea.
The tea is processed as a black tea and includes floral notes, creating a complex and aromatic profile that is prized among tea enthusiasts. The unique interaction between the leafhoppers and the tea plants is a significant factor in developing this tea's distinctive taste.
AWARDS
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Great Taste Awards - 3 stars
2024, 2023
AWARDS
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IWSC- International wine & spirit competition - Spirit Gold Outstanding
2023
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IWSC- International wine & spirit competition - Gin Gold Trophy
2023
AWARDS
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IWSC- International wine & spirit competition - Spirit Gold Outstanding
2024
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ISC-International Spirits Challenge - Gold
2024
AWARDS
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IWSC- International wine & spirit competition - Spirit Gold Outstanding
2023
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IWSC- International wine & spirit competition - Baijiu Gold Trophy
2023
AWARDS
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IWSC- International wine & spirit competition - Spirit Gold Outstanding
2024
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ISC-International Spirits Challenge - Gold
2024
AWARDS
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SFWSC - San Francisco World Spirits Competition - Double Gold
2024
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IWSC- International wine & spirit competition - Spirit Gold Outstanding
2021
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TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “Top 100 Asian Beverages” list until February 19, 2025, 9,441 ratings were recorded, of which 5,597 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.