Different types of tea from around the world, along with their names and brief preparation methods!

English Breakfast Tea:

Preparation: Boil water, and pour it over black tea leaves in a teapot. Steep for 3-5 minutes. Serve with milk and sugar (optional).

Japanese Matcha Tea:

Preparation: Sift matcha powder into a bowl, add hot (not boiling) water, and whisk until frothy.

                                            

Indian Masala Chai:

Preparation: Boil water with black tea leaves, spices (cinnamon, cardamom, cloves), ginger, and milk. Strain and sweeten with sugar or honey.

                                        

Chinese Longjing (Dragonwell) Tea:

Preparation: Use fresh spring water around 176°F (80°C) to steep the green tea leaves for 1-2 minutes.

                                        

Moroccan Mint Tea:

Preparation: Steep green tea leaves in boiling water, then pour over fresh mint leaves and sugar. Serve in decorative glasses.

                                            

Taiwanese Oolong Tea:

Preparation: Rinse the oolong tea leaves with hot water. Steep in a gaiwan or teapot with hot water for 1-5 minutes, depending on the type.

                                            

                                    

South African Rooibos Tea:

Preparation: Boil water and steep rooibos leaves for 5-7 minutes. Can be served with or without milk and sweeteners.

                                            

            

Turkish Black Tea (Çay):Preparation: Use a special teapot called a "çaydanlık" to brew black tea. Serve in small tulip-shaped glasses, and dilute with hot water if desired.

                                                

Argentine Yerba Mate:

Preparation: Fill a mate gourd with yerba mate leaves, cover the opening with your hand, and invert to shake out the fine particles. Insert a metal straw (bombilla) and add hot, not boiling, water.

                                            

Japanese Genmaicha Tea:

Preparation: Mix green tea leaves with roasted brown rice. Steep in hot water for 1-2 minutes.

                                

Russian Samovar Tea:

Preparation: Brew black tea in a samovar, a traditional Russian water heater. Serve with lemon and sugar. Often accompanied by preserves and pastries.

                                        

Tibetan Butter Tea (Po Cha):

Preparation: Brew strong black tea, then add salt and yak butter. Traditionally, it is churned to create a frothy texture.

                                            

Iranian Chai-e Sorkh:

Preparation: Steep black tea with cardamom, then add sugar and a splash of rosewater. Served in small glasses.

                                            

                                              

Egyptian Karkadeh:

Preparation: Steep dried hibiscus flowers in hot water, then sweeten with sugar and add a splash of lemon juice.

                                        

Thai Cha Yen (Thai Iced Tea):

Preparation: Steep Ceylon or Assam black tea with spices like star anise, tamarind, and orange blossom water. Pour over ice and sweeten with condensed milk.

                                    

Argentine Mate Cocido:

Preparation: Similar to Yerba Mate, but made with finely ground mate leaves. Steep in hot water and serve with milk and sugar.

Kenyan Purple Tea:

Preparation: Steep purple tea leaves, which contain anthocyanins, in hot water. Serve with or without milk and sweeteners.

Georgian Kombucha Tea:

Preparation: Ferment black tea with a SCOBY (Symbiotic Culture of Bacteria and Yeast) to create a tangy, effervescent drink.

Nepalese Ilam Tea:

Preparation: Grown in the Ilam region, this black tea is similar to Darjeeling tea. Steep in hot water for a delicate flavor.

Brazilian Tereré:

Preparation: Similar to Yerba Mate, but served cold. Steep mate leaves in cold water and add ice and fruit juices.

Korean Omija Tea:

Preparation: Steep dried omija berries in hot water to create a sweet and tangy herbal tea.

Moroccan Berber Tea:

Preparation: Green tea is steeped with fresh herbs like mint and sage, and sweetened with honey.

Sri Lankan Ceylon Silver Tips:

Preparation: Made from handpicked white tea buds, this tea is delicate and requires gentle steeping in hot water.

Mexican Jamaica Tea:

Preparation: Steep dried hibiscus flowers (jamaica) in hot water, and sweeten with sugar or agave syrup.

Vietnamese Lotus Tea (Trà sen):

Preparation: Green tea leaves are scented with lotus flowers, infusing a unique floral aroma and taste.

Tibetan Sweet Milk Tea (Dhodh Chai):

Preparation: Black tea is brewed and mixed with milk and butter, then sweetened with sugar or honey.

Turkish Apple Tea (Elma çayı):

Preparation: A fruity infusion made from dried apple slices. Steep in hot water and serve with sugar.

Japanese Hojicha:

Preparation: Roasted green tea leaves result in a reddish-brown brew with a toasty, caramel-like flavor.

Indian Kashmiri Kahwa:

Preparation: Green tea infused with saffron, cardamom, cinnamon, and chopped almonds. Sweetened with honey.

Thai Butterfly Pea Flower Tea:

Preparation: Steep dried butterfly pea flowers to create a vibrant blue tea. Lemon juice changes its color to purple.

Taiwanese Bubble Tea (Boba Tea):

Preparation: A blend of black or green tea with milk or fruit flavors, served cold with chewy tapioca pearls.

Russian Caravan Tea:

Preparation: A blend of black teas with a smoky flavor, historically transported by camel caravans.

Egyptian Mint Lemonade (Limonana):

Preparation: Fresh mint leaves and lemon juice combined with black tea, served over ice.

Persian Saffron Tea (Chai-ye Zafaran):

Preparation: Black tea infused with saffron strands and sweetened with sugar or rock candy.

Colombian Coffee Leaf Tea:

Preparation: Made from the leaves of the coffee plant, it has a mild, herbaceous taste.

Thai Lemongrass Tea:

Preparation: Fresh lemongrass stalks are steeped to create a citrusy and aromatic herbal tea.

Kenyan Purple Tea Iced Latte:

Preparation: Brew Kenyan purple tea, add milk, and pour over ice for a refreshing iced latte.

Georgian Blackberry Tea (Kakhetian Tea):

Preparation: Black tea blended with dried blackberry leaves for a fruity twist.

South African Honeybush Tea:

Preparation: Made from the leaves of the honeybush plant, it has a naturally sweet taste.

Peruvian Coca Leaf Tea (Mate de Coca):

Preparation: Made from coca leaves, this traditional tea is believed to have medicinal properties.

Enjoy discovering the world of unique teas and their diverse flavors!