Tea

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. W... READ MORE

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... READ MORE

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... READ MORE

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 a... READ MORE

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<... READ MORE

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. ... READ MORE

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 n... READ MORE

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... READ MORE

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 th... READ MORE

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... READ MORE

Genmaicha is a mix of roasted green tea (bancha or sencha) and roasted brown rice (genmai), though white rice is also sometimes used. Invented in Kyoto by a local merchant, genmaicha was initially regarded as a standard and cheap tea opti... READ MORE

Shou is the artificially fermented sub-variety of pu erh tea. It is produced when raw pu erh (mao cha) is aged under specific temperature and humidity so that the fermentation can be accelerated and completed within two or three ... READ MORE

Russian Caravan is a tea blend that is typically made with Chinese oolong and black teas. The blends may vary, but it mostly consists of at least two tea types, while the most common combinations include Keemun black tea, the smoky Lapsan... READ MORE

Green tea is a non-oxidized tea that is characterized by its bright green color and fresh herbaceous notes. It is produced with the tea leaves of the evergreen tea shrub (Camellia sinensis) that are involved in a process known as... READ MORE

Assam is a type of Indian black tea made from the leaves of Camellia sinensis var. assamica. This tea is only produced in the north-eastern Indian state of Assam. In the past, Assam tea was mainly thought of as a mass-produced black tea, ... READ MORE

Gyokuro is a Japanese green tea of exceptional quality. It is a type of shade-grown tea—the bush is covered two weeks before the harvest. The technique results in tender, emerald-colored leaves packed with green notes. This exclusiv... READ MORE

Matcha is a Chinese green tea variety that is unique for its 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 ... READ MORE

White tea is a category of Chinese tea that has a somewhat vague classification. Still, it is generally considered that this variety is lighter in color and has a more delicate flavor than green or black tea varieties. Although there are ... READ MORE

English breakfast tea is one of the most popular tea varieties in the UK and the world. It is a blend typically made with Assam, Ceylon, Chinese, and Kenyan black tea. Its birthplace—as well as the origin of its name—is quite ... READ MORE

Tieguanyin is one of the most popular Chinese oolong teas. It is native to the Anxi province of Fujian, and it comes in several styles that vary in quality, oxidation, and roasting levels. Traditional styles are more oxidized and roasted.... READ MORE

Gunpowder tea is a type of green tea that has each leaf rolled into a tiny ball. It originates from Zhejiang province, but it is now produced in several Chinese regions, Sri Lanka, and Taiwan (Formosa). Gunpowder tea was originally hand-r... READ MORE

Yellow tea is a rare and expensive tea variety native to China. Just like white tea, yellow tea falls in the category of lightly oxidized tea varieties. It is characterized by its complex aromatic profile, medium body, and bright, clean, ... READ MORE

Earl Grey is a type of tea traditionally made with black tea flavored with bergamot oil. As the name is not trademarked, there are several varieties that may appear under the same name and which use different tea varieties or additional f... READ MORE

Bancha is a Japanese green tea often called common, everyday green tea. This tea is harvested at the end of the season, following the summer harvest for sencha tea. The leaves are mature and firm, resulting in a slightly harsher and less ... READ MORE

Keemun hails from Qimen County in the Anhui Province, and it is one of the most popular Chinese black teas. Often dubbed as the Burgundy of teas, it is a fragrant and complex tea with a layered flavor profile. Standard Keemun tea... READ MORE

Lapsang souchong is a type of smoky black tea that is traditionally smoke-dried over pinewood. The production process is similar to standard black tea production, with the additional smoking step in whic... READ MORE

Da hong pao is an esteemed variety of Chinese oolong tea and one of the most expensive teas in the world. It is cultivated and harvested in the Wuyi Mountains of northern Fujian from the plants that mostly grow on cliffs and ledges. This ... READ MORE

Jasmine tea is a fragrant tea that is typically made by infusing green tea leaves with the delicate aroma of jasmine blossoms. Originating from China, jasmine tea is one of the most famous scented teas, known for its ... READ MORE

Vietnamese lotus tea is a type of green tea flavored with lotus flowers. Often regarded as the most prestigious Vietnamese tea, it is produced on a small scale in a labor-intensive and time-consuming process that is rarely seen nowadays. ... READ MORE

Dong ding, which translates as frozen peak, is a type of Taiwanese oolong tea that was originally brought from Fujian in the 1860s. The tea shares the name with the mountain where it is traditionally cultivated. After it is harve... READ MORE

Bai mudan is a type of Chinese white tea that translates as white peony. The tea comes from Fujian, and it is usually hand-picked in spring. Traditionally, one or two leaves and a bud are plucked, and the tea undergoes minimal pr... READ MORE

Kukicha is a unique type of Japanese tea that is made with twigs and stems of Camellia sinensis. It typically comes in the form of green tea, though more oxidized varieties are also available. When brewed, the tea has a subtly sweet, vege... READ MORE

Söderblandning is a tea blend invented in Sweden. It is based on black tea blended with tropical fruit and flowers. The blend was invented in Södermalm, Stockholm—hence the name. It remains one of the most popular teas in ... READ MORE

Rougui is an oolong tea that hails from the Wuyi Mountains in Fujian. It is one of the most esteemed Wuyi rock teas known for its persistent and complex aromas. Though roasting levels may differ, the tea will usually have brown, bright, a... READ MORE

Cultivated and grown at the foot of the Himalayas for hundreds of years, in small family-owned tea gardens at the border between India, Kashmir and China where it seems time has stopped, the famous Kangra tea is either green or black tea ... READ MORE

Baozhong (pouchong) is the least oxidized variety of Taiwanese oolong teas. Often called a green oolong, this tea is only lightly oxidized—oxidation typically ranges from 10 to 20%. The laves are long and slightly twisted. ... READ MORE

Dongfang meiren is a heavily-oxidized, non-roasted Taiwanese oolong tea. It is cultivated in the hilly areas of Hsinchu County. Authentic dongfang meiren is produced in a unique, time-consuming process. It is harvested during the summer w... READ MORE

Biluochun is one of the most popular Chinese green teas. It originates from Jiangsu Province, while the best and the most expensive versions come from the tea plantations located around Taihu Lake. The leaves are green, thin, and curly, c... READ MORE

Noon chai is a tea-based beverage that has its origins in Kashmir. It is made with green tea that is brewed and then mixed with a pinch of salt, baking soda, and optionally milk. Although it is not traditional, sugar can be used as a swee... READ MORE

Kabusecha is a Japanese green tea that falls between sencha and gyokuro in terms of shading and flavor. Unlike standard sencha, which is grown in full sunlight, kabusecha is partially shaded for about one to two weeks before harvest, usually with ... READ MORE