13 minute read
For years, when someone said “tea,” most people pictured a simple mug of strong black tea with milk or a biscuit on the side.
But tea has grown into something much bigger.
Even if you walk into any café or tea shop today, you’ll find an overwhelming number of choices.
With so many options, it can be hard to know what to choose.
That’s why we’ve done the work for you.
We’ve rounded up the world’s most famous and well-loved teas—ones that people have been sipping and enjoying for centuries.
We’ll take you through their unique flavors, health benefits, and how to brew them just right.
Darjeeling tea comes from the high-altitude plantations of Darjeeling, West Bengal, located between 3,000 and 7,000 feet in the Himalayan foothills.
Because of its unique growing conditions, it has earned the name “Champagne of Teas.”
Unlike most black teas, Darjeeling has a light body, floral aroma, and a distinct muscatel flavor.
The region’s climate, soil, and altitude work together to give this tea its amber color and layered taste.
Some describe its flavor as having hints of grapes and stone fruit, while others notice a mild nuttiness.
Interestingly, certain batches develop a musky-sweet finish similar to Muscat wine.
One reason Darjeeling tea is so unique is that its flavor changes with the season.
The first flush, harvested in March and April, is the most delicate.
It has a light, floral taste with a slight astringency.
Because the young leaves brew into a golden-green liquor, many prefer to drink it without milk to enjoy its pure flavor.
The second flush, picked between May and June, is the most famous.
It is known for its signature Muscatel flavor, a rich, fruity taste, and a toasty aroma.
As the monsoon flush arrives from July to September, the tea develops a stronger, bolder character.
Since heavy rainfall affects its aroma and smoothness, this flush is often used in blends that go well with milk and sugar.
By autumn, the final flush, harvested in October and November, takes on a smooth, coppery, and nutty taste.
To protect its authenticity, Darjeeling tea has had Geographical Indication (GI) status since 2004, meaning only tea grown in this region can be called “Darjeeling tea.”
There are 87 registered tea gardens, some of the most well-known being Margaret’s Hope, Castleton, Makaibari, and Jungpana.
Masala Chai is a spiced tea blend from India that has become a part of daily life for millions of people.
In contrast to regular tea, which is simply steeped in hot water, Masala Chai is boiled with milk and sweetened with sugar or jaggery.
This process creates a rich, creamy texture and allows the spices to fully infuse into the tea.
At its core, Masala Chai starts with Assam tea, known for its strong, malty flavor.
This bold tea can hold its own against a mix of spices, also known as “karha.”
The spice blend varies by region and family traditions, but it usually includes cardamom, cinnamon, ginger, cloves, and black pepper.
Each ingredient brings something special to the tea.
Cardamom adds a sweet, citrusy note.
Cinnamon brings warmth and depth.
Ginger gives it a spicy kick.
Cloves add a strong, aromatic flavor.
Black pepper enhances the heat, rounding out the spice mix.
Some people like to add star anise, fennel, nutmeg, or bay leaves to create their own version of this classic drink.
Masala Chai doesn’t taste the same everywhere—it changes based on how people like to drink it.
In Mumbai, you’ll find “cutting chai,” a small but strong cup of tea served in tiny glasses, perfect for a quick energy boost.
In Kolkata, chai is often served in kulhads, small clay cups that absorb moisture and give the tea a mild earthy aroma.
Earl Grey tea is one of the best-known black teas, famous for its bright, citrusy aroma, which is derived from bergamot oil.
It has been enjoyed since the 19th century and is named after Charles Grey, the 2nd Earl Grey.
There are different stories about how it first came to be.
One version says a Chinese tea master created the blend specifically for Lord Grey.
Others claim it was designed to mask the strong, lime-heavy taste of London’s hard water.
Regardless of how it started, Earl Grey is, to many, one of the best teas in the world.
The base is usually black tea from China, India, or Sri Lanka, though some versions use green or oolong tea instead.
Over time, many variations have been created.
French Earl Grey contains rose petals, lavender, and blue cornflowers, which give it a more floral and aromatic taste.
Lady Grey is a lighter, citrusy version that contains lemon and orange peel.
For those who prefer a smoother, creamier flavor, Cream Earl Grey adds vanilla, creating a dessert-like taste.
Earl Grey is versatile and can be enjoyed in different ways––people drink it plain or tend to add lemon or milk.
Not to mention, Earl Grey is also popular in baking.
It is often used to flavor cakes, scones, and even ice cream, bringing its distinct citrus notes into sweet treats.
English Breakfast Tea has been a morning staple for generations, known for its strong, full-bodied flavor and high caffeine content.
Its origins are still debated, with different stories about where it first became popular.
Some believe that Scottish tea master Robert Drysdale created it in the 19th century, blending strong teas to make a bold morning brew.
Others say it gained popularity in colonial America, where people wanted a tea that could stand up to milk and sugar.
Either way, English Breakfast Tea is easily one of the most popular teas in the world.
It is usually a blend of Assam, Ceylon, and Kenyan teas, which gives it a rich, malty taste with a slightly astringent finish.
Some blends also include Chinese Keemun tea, which adds a hint of smokiness and depth.
Due to its strong flavor and high caffeine, it is considered the perfect morning tea.
Traditionally, it is served with milk and sugar, though some prefer it plain or with a slice of lemon for a citrusy twist.
It is often paired with a full English breakfast, which includes eggs, bacon, sausages, and toast.
Green tea has been around for over 4,000 years, first enjoyed in China and later spreading across the world.
Even today, it remains one of the most popular teas, known for its light, fresh taste and health benefits.
Unlike black tea, which is fully oxidized, green tea is steamed or pan-fired right after picking.
This quick processing keeps its bright green color and high antioxidant content.
There are many types of green tea, and each has a distinct flavor.
Longjing, or Dragon Well, is a well-known Chinese green tea with a nutty, toasty taste from pan-frying.
In contrast, Japanese Sencha has a grassy, fresh flavor with a slightly sweet finish.
Another Japanese variety, Gyokuro, is shade-grown, which increases its chlorophyll content and gives it a richer, sweeter taste.
Meanwhile, Gunpowder green tea, popular in China and North Africa, is rolled into tight pellets that slowly unfurl as they steep, releasing a bold and slightly smoky flavor.
Beyond its taste, green tea is also known for its health benefits.
It is packed with catechins, a type of antioxidant that boosts metabolism, supports heart health, and helps reduce inflammation.
Since green tea is delicate, brewing it correctly is important.
Using boiling water over 80°C can burn the leaves, causing a bitter taste.
For the best flavor, it should be brewed at 70-80°C for no more than two minutes.
Matcha is a fine green tea powder from Japan.
It comes from shade-grown tea leaves, which gives it more chlorophyll and a rich, umami taste.
However, matcha is not steeped like other teas.
Instead, the whole leaf is ground into powder and whisked with water.
This means you drink the entire leaf, so it has more nutrients and antioxidants.
Farmers cover the tea plants with bamboo mats or black mesh three to four weeks before harvest.
This reduces sunlight and increases L-theanine, which gives matcha its smooth, slightly sweet flavor.
After harvest, the leaves are steamed, dried, and ground into a fine powder using stone mills.
The grinding process is slow to keep the tea fresh and bright green.
Matcha comes in two main types.
Ceremonial-grade matcha is smooth, mild, and slightly sweet.
It is used in traditional Japanese tea ceremonies.
Culinary-grade matcha has a stronger, slightly bitter taste and is used for lattes, desserts, and cooking.
To prepare matcha, one to two grams of powder is sifted into a bowl, then whisked with hot water at 70-80°C.
A bamboo whisk, called a chasen, is used to create a smooth, frothy texture.
The result is a thick, creamy drink with a deep green color.
Matcha has both caffeine and L-theanine, which helps with focus and relaxation.
It gives steady energy without the jitters of coffee.
It is also full of antioxidants that help fight inflammation and support heart health.
Oolong tea is partly oxidized, sitting between green and black tea in flavor and color.
It is mainly grown in China and Taiwan and comes in different flavors, from floral and fruity to roasted and smoky.
The level of oxidation affects its taste.
Some oolong teas are light and fresh, while others are dark and rich.
Two of the most famous oolong teas are Tie Guan Yin (Iron Goddess of Mercy) and Da Hong Pao (Big Red Robe).
Tie Guan Yin comes from Anxi, Fujian Province, and has a floral aroma, a buttery texture, and a slightly sweet taste.
The leaves are rolled into small pellets, which slowly unfurl in hot water.
Da Hong Pao comes from Wuyi Mountain and is a darker oolong.
It has a strong, earthy taste with roasted and mineral notes.
The original Da Hong Pao plants are very rare, and some aged varieties cost thousands of dollars per kilogram.
Oolong tea is often brewed using the gongfu style.
Small amounts of tea are steeped multiple times, with each infusion bringing out new flavors.
High-quality oolong can be steeped five to ten times.
Oolong tea is known for helping digestion, boosting metabolism, and keeping blood sugar balanced, so it might just be the best hot tea.
Plus, it has less caffeine than black tea but more than green tea, so it gives a gentle energy boost.
Ceylon tea comes from Sri Lanka and has a bold, citrusy flavor.
The taste depends on where it is grown.
Low-grown teas (under 2,000 feet) are strong and malty, often mixed with milk and sugar.
Mid-grown teas (2,000–4,000 feet) have a balanced taste with caramel and spice notes.
High-grown teas (above 4,000 feet), like those from Nuwara Eliya, are lighter, floral, and brisk.
Ceylon tea is often used in English Breakfast and Earl Grey blends.
Some drink it plain, while others add lemon or honey.
It is also used in iced tea because of its bright and refreshing taste.
Well-known Ceylon tea brands include Dilmah, Bogawantalawa, and St. Clair’s.
Ceylon tea is full of antioxidants, which help heart health and reduce inflammation.
It is one of the most versatile teas and can be served hot or cold.
White tea is the least processed tea.
It comes from young tea buds and leaves that are picked and dried in the sun.
Because of this, it has a mild, slightly sweet flavor and a light golden color.
The best white teas come from Fujian, China.
The most well-known types are Silver Needle (Bai Hao Yin Zhen) and White Peony (Bai Mu Dan).
Silver Needle is made only from tea buds and has a delicate, floral taste with a smooth finish.
It is considered the highest-grade white tea you can find.
White Peony has both buds and leaves, giving it a fuller flavor with hints of honey and dried herbs.
Since white tea has little processing, it keeps more antioxidants.
It is good for the skin and helps protect against aging.
It also has less caffeine than black or green tea, so it is a good choice for people who want a light, calming drink.
To brew white tea, use 70-80°C water and steep it for four to five minutes.
This brings out the delicate flavors without making them bitter.
Turmeric tea, also known as golden milk, is a traditional Indian drink made from turmeric root, ginger, and spices.
It is known for helping with inflammation, digestion, and immunity.
The active compound in turmeric is curcumin, which has strong anti-inflammatory properties.
However, the body does not absorb it well on its own.
To fix this, black pepper is often added, as it helps the body absorb curcumin up to 2,000% better.
Turmeric tea is usually blended with ginger, cinnamon, and honey.
Some versions also use cardamom or coconut milk for extra richness.
The tea has a warm, earthy taste with a slight spiciness.
It is naturally caffeine-free, so it is often enjoyed at night.
To make turmeric tea, fresh or powdered turmeric is simmered in water or milk with ginger and spices.
It is then strained before drinking.
People drink turmeric tea for joint pain, digestion, and overall wellness.
It is especially popular in Ayurvedic medicine and is used as a natural remedy in India and Southeast Asia.
So, which one is your favorite?
Is there a tea you haven’t tried yet but want to?
Maybe you love green tea and are thinking about trying Oolong.
Or maybe you usually drink black tea and want to see what White Tea is all about.
If you love to travel, tasting tea from the place where it grows is an amazing experience.
Drinking real Matcha in Japan, sipping Masala Chai on a busy street in India, or enjoying a pot of Oolong in China makes you appreciate tea in a whole new way.
But you can still try these teas even if you can’t travel.
You can find many of them at grocery stores, tea shops, or online.
If you want a special brand or high-quality tea, online stores have plenty of options, from rare teas to everyday favorites.
So pick a new tea, brew it the right way, and take a moment to enjoy every sip.
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