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. 

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. 

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. 

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). 

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. 

Black tea is a large and diverse category, and what differentiates it from other tea varieties is heavy oxidation—in the process, the tea leaves of the Camellia sinensis plant attain 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, which may range from savory to sweet and include typical earthy, malty, nutty, and fruity nuances. However, since there are numerous variations and blends available, the final taste profile may significantly vary. 

Oolong is a semi-oxidized tea that can vary depending on the leaf style, level of oxidation, color, and the roasting degree. Falling somewhere between green and black teas, it is one of the most complex varieties regarding production, and it can take on a wide variety of flavors and aromas.

Their color can vary from pale green or yellow to dark orange, while the aromas often include notes of melons, apricots, wood, orchids, or spices. The level of oxidation can vary anywhere from 10-80%. The less oxidized styles resemble green teas, while more oxidized varieties, typically over 50% percent, share more characteristics with black teas. 

This prestigious tea was named after the Indian city of Darjeeling, the center of Bengali tea cultivation and once the starting point of a caravan route to Tibet. Even today this ancient city is still best known for the very best quality tea of the same name.

The tea cultivation in the West Bengal Darjeeling district goes back to Englishman Arthur Campbell (1805-1874) who experimented with different types of tea in his private garden in the wider Darjeeling area. This led to establishing the Darjeeling Company in 1864 which was renamed in 1896 to Darjeeling Consolidated Tea Company. 

Sencha is the most popular green tea in Japan. It is harvested from the leaves that are exposed to direct sunlight. After they are plucked, the leaves are shortly steamed and are then rolled and dried. There are several different types of sencha, but shincha, also known as ichiban-cha, is often cited as the highest-quality version.

It is produced from the first seasonal harvests and typically has a sweeter and more delicate flavor. Japanese sencha has green, needle-like leaves. It has a vegetal and grassy character, mild sweetness, and subtle astringency. Sencha tea pairs well with seafood and rice.