Longjing tea, literally translated to dragon well, is one of the best and most popular Chinese teas. It is a type of pan-roasted green tea. After roasting, the leaves should be emerald-colored, broad, flat, smooth, and brittle.

When brewed, this tea will produce a green-gold brew with a refreshing flavor and mellow vegetal aromas that often include buttery, toasty, nutty, and chestnut-like nuances. High-quality Longjing is usually harvested in spring, while summer harvest mostly produces low-quality versions.

Because of its high-quality and limited availability, the first pickings of authentic Longjing can reach astronomical prices and sell for up to $875 per kilo. 

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. 

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. 

Maghrebi mint tea is the most common term used to denote the generously sweetened combination of green tea and fresh spearmint. The consummation of mint tea is common to the Maghrebi region of North Africa, but it is strongly associated with Morocco.

It is traditionally prepared in berrad teapots, in which the tea is first steeped to produce the so-called spirit that is saved for later use. The leaves are washed and are then brewed with the addition of the tea spirit and water. 

Sheng is the so-called raw variety of pu erh tea that is considered as the authentic and the original version of this highly-sought tea variety. Pu erh is made in Yunnan, but unlike shou that is artificially fermented, sheng is allowed to naturally age and ferment, often over the course of several years.

The aging process improves the overall characteristics of the tea—making it less astringent and mellow. The production process is simple, and after the tea is withered and sun-dried, it is usually pressed into blocks. It is then stored at a cool and preferably humid place. 

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. 

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). 

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.