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See Also
See Again
© Shutterstock
0 / 31 Fotos
Hōjicha
- Hōjicha is a Japanese roasted green tea. It's made with bancha or sencha green tea, which is roasted over high heat. Instead of typical green tea and vegetal aroma, hōjicha usually has roast-like notes reminiscent of coffee, cocoa, and caramel.
© Shutterstock
1 / 31 Fotos
Green tea
- Green tea is a non-oxidized tea that's characterized by its bright green color and fresh herbaceous notes. It is produced with the tea leaves of the evergreen tea shrub Camellia sinensis. Nowadays, several varieties of green tea are available, plus they're also commonly flavored or used in blends.
© Shutterstock
2 / 31 Fotos
Rooibos
- Grown exclusively in South Africa, rooibos tea has been consumed for centuries in the Cederberg mountain region. Rich in antioxidants, it's made from the leaves of the Aspalathus linearis.
© Shutterstock
3 / 31 Fotos
Ceylon black tea
- Ceylon tea is a name given to tea produced in Sri Lanka (Ceylon was the nation's former name). The best examples of Ceylon black tea come from higher elevation tea plantations, which give them a rich and complex flavor.
© Shutterstock
4 / 31 Fotos
Pu erh
- Pu erh, also known as aged or vintage tea, is 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, while the ripe one has a mild, earthy flavor achieved by the fermentation process.
© Shutterstock
5 / 31 Fotos
Darjeeling
- Named after the Indian city of Darjeeling, the center of Bengali tea cultivation, this tea is known for its unique muscat-like fruitiness in aroma and flavor.
© Shutterstock
6 / 31 Fotos
Oolong
- Falling somewhere between black and green tea, oolong is a semi-oxidized tea that can vary depending on the leaf style, level of oxidation, color, and the roasting degree. Their aromas often include notes of melon, apricot, wood, orchids, and/or spices.
© Shutterstock
7 / 31 Fotos
Black tea
- Originating from China, black tea is a large category, and what differentiates it from other tea varieties is heavy oxidation. In the process, the tea leaves of the Camellia sinensis plant get 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.
© Shutterstock
8 / 31 Fotos
Chamomile tea
- An all-time favorite herbal remedy all around the world, chamomile tea is known for its calming effect. The flowers of the plant and the buds are harvested and then dried to make tea.
© Shutterstock
9 / 31 Fotos
Sencha
- The most popular green tea in Japan, sencha is harvested from leaves that are exposed to direct sunlight. After they're plucked, the leaves are shortly steamed, then rolled and dried. It has a vegetal and grassy character, and mild sweetness.
© Shutterstock
10 / 31 Fotos
English breakfast tea
- One of the most popular tea varieties in the UK, English breakfast tea is a blend of black tea made with Assam, Ceylon, Chinese, and Kenyan black tea. Because of its full-bodied and strong flavor, the tea is usually sweetened and served with milk.
© Shutterstock
11 / 31 Fotos
Matcha
- Matcha is a green tea that goes through unique 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 to grow in the shade. After the harvest, the leaves are cleaned from stems and veins, and processed into a fine powder. The practice was first introduced in China, but it became popular in Japan.
© Shutterstock
12 / 31 Fotos
Longjing tea
- Longjing tea, literally translated to "dragon well," is one of the most popular Chinese teas. It's a type of pan-roasted green tea. After roasting, the leaves become emerald-colored, flat, smooth, and brittle. The aromas often include buttery, toasty, nutty, and chestnut-like nuances.
© Shutterstock
13 / 31 Fotos
Assam tea
- Assam is a type of Indian black tea, which is only produced in the north-eastern Indian state of Assam. The tea is distinguished for its strong earthy and malty flavor, however, the final character largely depends on the harvesting cycle.
© Shutterstock
14 / 31 Fotos
Lemongrass tea
- Popular in Southeast Asia, lemongrass tea has been consumed as a remedy to help promote sleep, relieve pain, and boost immunity. The tea has a fresh, lemony aroma, and a citrus flavor.
© Shutterstock
15 / 31 Fotos
White tea
- White tea is harvested from the tea plant Camellia sinensis when the tea leaves are not fully opened and the buds are covered in white hairs, which gave the tea its name. Usually, white tea is lightly or non-oxidized, which helps preserve its delicate character.
© Shutterstock
16 / 31 Fotos
Yerba maté
- A popular drink in Argentina, Uruguay, and southern Brazil, yerba maté is a type of tea made from the dried leaves and stems of the Ilex paraguariensis plant. In general, it tastes earthy and strong.
© Shutterstock
17 / 31 Fotos
Gunpowder tea
- Gunpowder tea is a type of green tea that has each leaf rolled into a tiny ball. Originating from the Zhejiang province in China, it's now produced in several Chinese regions, Sri Lanka, and Taiwan. With a subtly smoky and earthy character, when brewed these ball-shaped pellets open and unravel.
© Shutterstock
18 / 31 Fotos
Lotus tea
- Vietnamese lotus tea is a type of green tea flavored with lotus flowers. Often enjoyed during festivals and ceremonies, it has a clean flavor with subtle vanilla hints when brewed.
© Shutterstock
19 / 31 Fotos
Licorice tea
- Licorice root tea is one of the naturally sweetest teas in the world. Going back to ancient Assyrian, Egyptian, Chinese, and Indian cultures, licorice tea has been used for treating stomach pain and coughs.
© Shutterstock
20 / 31 Fotos
Lapsang souchong
- Lapsang souchong is a type of smoky black tea, which is traditionally smoke-dried over pinewood. Apart from smokiness, it's usually described as malty, subtly sweet, and mellow.
© Shutterstock
21 / 31 Fotos
Masala chai
- Masala chai is an Indian beverage made by brewing black tea with fragrant spices, sugar, and milk. Although the ingredients may vary from region to region, it typically consists of ginger, cardamom, lemongrass, cloves, black pepper, and cinnamon.
© Shutterstock
22 / 31 Fotos
Genmaicha
- Genmaicha is a mix of roasted green tea (bancha or sencha) and roasted brown rice (genmai). The tea originated in Kyoto, Japan. The aroma is a mix of vegetal and light roasted notes, and the flavor is nutty and subtly sweet.
© Shutterstock
23 / 31 Fotos
Earl Grey
- Another popular tea in the UK, Earl Grey is thought to be named after Charles Grey, 2nd Earl Grey and British prime minister in the mid-19th century. Earl Grey tea is a black tea flavored with bergamot oil, which gives it notes of citrus and a floral flavor.
© Shutterstock
24 / 31 Fotos
Hibiscus tea
- Hibiscus tea is made as an infusion from crimson or deep magenta-colored hibiscus flowers. Consumed both hot and cold, it has a tart, cranberry-like flavor. Originating in Africa, hibiscus tea is commonly sold in markets, and the dried flowers can be found throughout the continent.
© Shutterstock
25 / 31 Fotos
Turmeric tea
- Turmeric tea is a vibrantly colored blended tea, made by blending turmeric and other ingredients such as lemon, ginger, and cinnamon. It originates from Okinawa, in southern Japan.
© Shutterstock
26 / 31 Fotos
Dong ding
- Dong ding, which translates as "frozen peak," is a type of Taiwanese oolong tea. After it's harvested and withered, it's usually lightly oxidized in bamboo baskets. Traditionally slow-roasted, dong ding is accompanied by aromas of honey and caramelized nuts.
© Shutterstock
27 / 31 Fotos
Thyme tea
- Thyme is one of the signature herbs of Mediterranean cuisine. As a tea, it's known as a remedy for colds, flu-like symptoms, digestive problems, and insomnia.
© Shutterstock
28 / 31 Fotos
Jasmine tea
- Jasmine tea is a tea scented with the aroma of jasmine blossoms. Green tea is usually at the base. The most popular scented tea in China, its resulting flavor is subtly sweet and highly fragrant.
© Shutterstock
29 / 31 Fotos
Peppermint tea
- Known to help with digestion, peppermint tea is naturally sweet and free of caffeine. In the Korean Peninsula, traditional mint tea is called bakha-cham. In India, it's called pudina chai, which is made in hot chai. Sources: (TasteAtlas) See also: 30 fascinating facts about tea
© Shutterstock
30 / 31 Fotos
© Shutterstock
0 / 31 Fotos
Hōjicha
- Hōjicha is a Japanese roasted green tea. It's made with bancha or sencha green tea, which is roasted over high heat. Instead of typical green tea and vegetal aroma, hōjicha usually has roast-like notes reminiscent of coffee, cocoa, and caramel.
© Shutterstock
1 / 31 Fotos
Green tea
- Green tea is a non-oxidized tea that's characterized by its bright green color and fresh herbaceous notes. It is produced with the tea leaves of the evergreen tea shrub Camellia sinensis. Nowadays, several varieties of green tea are available, plus they're also commonly flavored or used in blends.
© Shutterstock
2 / 31 Fotos
Rooibos
- Grown exclusively in South Africa, rooibos tea has been consumed for centuries in the Cederberg mountain region. Rich in antioxidants, it's made from the leaves of the Aspalathus linearis.
© Shutterstock
3 / 31 Fotos
Ceylon black tea
- Ceylon tea is a name given to tea produced in Sri Lanka (Ceylon was the nation's former name). The best examples of Ceylon black tea come from higher elevation tea plantations, which give them a rich and complex flavor.
© Shutterstock
4 / 31 Fotos
Pu erh
- Pu erh, also known as aged or vintage tea, is 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, while the ripe one has a mild, earthy flavor achieved by the fermentation process.
© Shutterstock
5 / 31 Fotos
Darjeeling
- Named after the Indian city of Darjeeling, the center of Bengali tea cultivation, this tea is known for its unique muscat-like fruitiness in aroma and flavor.
© Shutterstock
6 / 31 Fotos
Oolong
- Falling somewhere between black and green tea, oolong is a semi-oxidized tea that can vary depending on the leaf style, level of oxidation, color, and the roasting degree. Their aromas often include notes of melon, apricot, wood, orchids, and/or spices.
© Shutterstock
7 / 31 Fotos
Black tea
- Originating from China, black tea is a large category, and what differentiates it from other tea varieties is heavy oxidation. In the process, the tea leaves of the Camellia sinensis plant get 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.
© Shutterstock
8 / 31 Fotos
Chamomile tea
- An all-time favorite herbal remedy all around the world, chamomile tea is known for its calming effect. The flowers of the plant and the buds are harvested and then dried to make tea.
© Shutterstock
9 / 31 Fotos
Sencha
- The most popular green tea in Japan, sencha is harvested from leaves that are exposed to direct sunlight. After they're plucked, the leaves are shortly steamed, then rolled and dried. It has a vegetal and grassy character, and mild sweetness.
© Shutterstock
10 / 31 Fotos
English breakfast tea
- One of the most popular tea varieties in the UK, English breakfast tea is a blend of black tea made with Assam, Ceylon, Chinese, and Kenyan black tea. Because of its full-bodied and strong flavor, the tea is usually sweetened and served with milk.
© Shutterstock
11 / 31 Fotos
Matcha
- Matcha is a green tea that goes through unique 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 to grow in the shade. After the harvest, the leaves are cleaned from stems and veins, and processed into a fine powder. The practice was first introduced in China, but it became popular in Japan.
© Shutterstock
12 / 31 Fotos
Longjing tea
- Longjing tea, literally translated to "dragon well," is one of the most popular Chinese teas. It's a type of pan-roasted green tea. After roasting, the leaves become emerald-colored, flat, smooth, and brittle. The aromas often include buttery, toasty, nutty, and chestnut-like nuances.
© Shutterstock
13 / 31 Fotos
Assam tea
- Assam is a type of Indian black tea, which is only produced in the north-eastern Indian state of Assam. The tea is distinguished for its strong earthy and malty flavor, however, the final character largely depends on the harvesting cycle.
© Shutterstock
14 / 31 Fotos
Lemongrass tea
- Popular in Southeast Asia, lemongrass tea has been consumed as a remedy to help promote sleep, relieve pain, and boost immunity. The tea has a fresh, lemony aroma, and a citrus flavor.
© Shutterstock
15 / 31 Fotos
White tea
- White tea is harvested from the tea plant Camellia sinensis when the tea leaves are not fully opened and the buds are covered in white hairs, which gave the tea its name. Usually, white tea is lightly or non-oxidized, which helps preserve its delicate character.
© Shutterstock
16 / 31 Fotos
Yerba maté
- A popular drink in Argentina, Uruguay, and southern Brazil, yerba maté is a type of tea made from the dried leaves and stems of the Ilex paraguariensis plant. In general, it tastes earthy and strong.
© Shutterstock
17 / 31 Fotos
Gunpowder tea
- Gunpowder tea is a type of green tea that has each leaf rolled into a tiny ball. Originating from the Zhejiang province in China, it's now produced in several Chinese regions, Sri Lanka, and Taiwan. With a subtly smoky and earthy character, when brewed these ball-shaped pellets open and unravel.
© Shutterstock
18 / 31 Fotos
Lotus tea
- Vietnamese lotus tea is a type of green tea flavored with lotus flowers. Often enjoyed during festivals and ceremonies, it has a clean flavor with subtle vanilla hints when brewed.
© Shutterstock
19 / 31 Fotos
Licorice tea
- Licorice root tea is one of the naturally sweetest teas in the world. Going back to ancient Assyrian, Egyptian, Chinese, and Indian cultures, licorice tea has been used for treating stomach pain and coughs.
© Shutterstock
20 / 31 Fotos
Lapsang souchong
- Lapsang souchong is a type of smoky black tea, which is traditionally smoke-dried over pinewood. Apart from smokiness, it's usually described as malty, subtly sweet, and mellow.
© Shutterstock
21 / 31 Fotos
Masala chai
- Masala chai is an Indian beverage made by brewing black tea with fragrant spices, sugar, and milk. Although the ingredients may vary from region to region, it typically consists of ginger, cardamom, lemongrass, cloves, black pepper, and cinnamon.
© Shutterstock
22 / 31 Fotos
Genmaicha
- Genmaicha is a mix of roasted green tea (bancha or sencha) and roasted brown rice (genmai). The tea originated in Kyoto, Japan. The aroma is a mix of vegetal and light roasted notes, and the flavor is nutty and subtly sweet.
© Shutterstock
23 / 31 Fotos
Earl Grey
- Another popular tea in the UK, Earl Grey is thought to be named after Charles Grey, 2nd Earl Grey and British prime minister in the mid-19th century. Earl Grey tea is a black tea flavored with bergamot oil, which gives it notes of citrus and a floral flavor.
© Shutterstock
24 / 31 Fotos
Hibiscus tea
- Hibiscus tea is made as an infusion from crimson or deep magenta-colored hibiscus flowers. Consumed both hot and cold, it has a tart, cranberry-like flavor. Originating in Africa, hibiscus tea is commonly sold in markets, and the dried flowers can be found throughout the continent.
© Shutterstock
25 / 31 Fotos
Turmeric tea
- Turmeric tea is a vibrantly colored blended tea, made by blending turmeric and other ingredients such as lemon, ginger, and cinnamon. It originates from Okinawa, in southern Japan.
© Shutterstock
26 / 31 Fotos
Dong ding
- Dong ding, which translates as "frozen peak," is a type of Taiwanese oolong tea. After it's harvested and withered, it's usually lightly oxidized in bamboo baskets. Traditionally slow-roasted, dong ding is accompanied by aromas of honey and caramelized nuts.
© Shutterstock
27 / 31 Fotos
Thyme tea
- Thyme is one of the signature herbs of Mediterranean cuisine. As a tea, it's known as a remedy for colds, flu-like symptoms, digestive problems, and insomnia.
© Shutterstock
28 / 31 Fotos
Jasmine tea
- Jasmine tea is a tea scented with the aroma of jasmine blossoms. Green tea is usually at the base. The most popular scented tea in China, its resulting flavor is subtly sweet and highly fragrant.
© Shutterstock
29 / 31 Fotos
Peppermint tea
- Known to help with digestion, peppermint tea is naturally sweet and free of caffeine. In the Korean Peninsula, traditional mint tea is called bakha-cham. In India, it's called pudina chai, which is made in hot chai. Sources: (TasteAtlas) See also: 30 fascinating facts about tea
© Shutterstock
30 / 31 Fotos
The 30 most popular tea flavors in the world
How about a warm cup of tea?
© Shutterstock
If you're a tea drinker, then you know that there's nothing like sipping on a soothing, warm cup of tea. Other than providing relaxation, different teas help sharpen the mind, increase energy levels, calm the body, improve sleep, boost immunity, and aid digestion. The choices and preferences of tea are subjective, but most tea drinkers love experiencing different types of loose-leaf teas.
Consumed around the world, the sheer number of available types can be both overwhelming and confusing at times. If you want to learn more, click on to discover some of the most popular types of tea around the world.
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