Top 42 Teas in the World to Try for International Tea Day

Every May 21st, the world comes together to honor International Tea Day, a day dedicated to the beloved drink that brings comfort and community to many. It’s a day to appreciate tea’s role in reducing hunger and poverty and to support the sustainable practices of tea production and consumption. With tea being the drink of choice for countless individuals globally, it’s astounding to think that every day, over two billion cups are savored. To join the festivities and express your love for tea, why not explore our curated selection of tea-themed gifts?

The tradition of International Tea Day began in 2005 when tea-growing nations like Sri Lanka, Nepal, Indonesia, Kenya, Malaysia, and Uganda decided to mark this special occasion. It was in 2019 that the Intergovernmental Group on Tea proposed May 21st for the celebration, which the United Nations officially recognized later that year. The inaugural U.N. International Tea Day took place on May 21, 2020. As the global population grows, so does the community of tea enthusiasts, particularly in India and China – home to 37% of the world’s inhabitants. The story goes that tea was discovered by Emperor Shen Hung of China, and since then, it has become a staple in cultures worldwide.

Tea isn’t just a delightful beverage; it’s also packed with health benefits. Loaded with antioxidants, tea can help reduce the risk of heart issues and strokes, assist in weight management, strengthen bones, maintain dental health, enhance immunity, fight cancer, calm the digestive system, and provide overall relaxation. Regular tea drinkers, those who indulge three times a week or more, tend to live longer. Among the varieties, green tea is often noted for its superior health advantages over black tea. So, as we celebrate International Tea Day, let’s raise a cup to top 42 teas in the world.

Table of Contents

---

1. Hōjicha (KYOTO, JAPAN)

Hōjicha is a type of Japanese green tea that undergoes roasting at high temperatures. This process gives it a unique reddish-brown color and a cozy flavor. Unlike regular green tea, which often tastes grassy, hōjicha has hints of coffee, cocoa, and caramel, making it a comforting drink. It’s earthy and slightly sweet, with roasted undertones that aren’t too strong. Plus, it has less caffeine and tannins compared to other green teas. So, if you’re looking for a milder, soothing tea experience, hōjicha might be the perfect choice for you.

2. Ceylon Black Tea (SRI LANKA)

Ceylon tea refers to the tea made in Sri Lanka, which was previously called Ceylon. Tea gardens are scattered across the island, benefiting from its favorable weather for year-round harvesting. The focus is mainly on producing black tea, with the finest varieties coming from high-altitude gardens in the island’s center. Altitude significantly influences the tea’s character: low-grown teas, used in blends, offer a strong body, while mid-grown teas, grown between 2,000 and 3,500 feet, boast a rich and intricate flavor profile.

3. Pu Erh (YUNNAN, CHINA)

Pu erh, also called aged or vintage tea, is a famous type of tea made exclusively in China’s Yunnan province. It comes in two main types: raw pu erh, which isn’t fermented (called pu erh sheng), and ripe pu erh, which is fermented (known as pu erh shu). Raw pu erh has a fresh, vegetal taste with some bitterness and a sweet finish, while ripe pu erh has a milder but distinct earthy flavor due to fermentation. Both types can be loose or compressed into different shapes like brick, cake, bell, or mushroom.

4. Black Tea (FUJIAN, CHINA)

Black tea stands out in the world of tea due to its significant oxidation process, where the leaves of the Camellia sinensis plant darken and acquire earthy tones. This oxidation gives black tea its characteristic dark color and robust flavors. When brewed, it often boasts a rich amber or brown hue and a bold taste spectrum, ranging from savory to sweet, with hints of earthiness, maltiness, nuttiness, and fruitiness. However, because of the wide array of varieties and blends, the taste can vary greatly from one type to another.

5. Darjeeling (DARJEELING DISTRICT, INDIA)

The esteemed Darjeeling tea derives its name from the Indian city of Darjeeling, which historically served as a hub for Bengali tea cultivation and a starting point for a trade route to Tibet. Even today, Darjeeling remains renowned for producing the finest quality tea bearing its name. The origins of tea cultivation in the West Bengal Darjeeling district trace back to Arthur Campbell, an Englishman (1805-1874), who conducted tea experiments in his private garden in the broader Darjeeling region. These efforts culminated in the establishment of the Darjeeling Company in 1864, later renamed the Darjeeling Consolidated Tea Company in 1896.

6. Sencha (JAPAN)

Sencha holds the title of Japan’s most beloved green tea. Its leaves bask in direct sunlight before being plucked, briefly steamed, rolled, and dried. Among various types, shincha, or ichiban-cha, is hailed as the finest, originating from the earliest harvests and boasting a sweeter, gentler taste. Japanese sencha features vibrant green, needle-like leaves, offering a grassy, vegetal essence with mild sweetness and a hint of astringency. It’s a perfect match for seafood and rice dishes.

7. Green Tea (CHINA)

Green tea stands out as a non-oxidized tea, sporting a vibrant green hue and a refreshing, herbaceous aroma. Crafted from the leaves of the Camellia sinensis shrub, green tea undergoes a process called kill green, where the leaves are swiftly heated (via steaming or pan-frying) to halt oxidation. Today, an array of green tea varieties exists, differing in cultivation, harvesting, origin, and production methods. Often, green tea is flavored or blended, resulting in a diverse flavor spectrum ranging from fresh and vegetal to grassy and floral. With such a wide selection, the taste experience of green tea can vary greatly.

8. Oolong (WUYISHAN, CHINA)

Oolong tea occupies a unique space in the tea world as a semi-oxidized variety, bridging the gap between green and black teas. Its diverse nature stems from factors like leaf style, oxidation level, color, and roasting degree. This complexity results in a wide range of flavors and aromas, from pale green or yellow to deep orange hues, accompanied by hints of melons, apricots, wood, orchids, or spices. Oolong teas can undergo oxidation levels anywhere from 10% to 80%, with less oxidized types resembling green teas and those over 50% sharing similarities with black teas.

9. English Breakfast Tea (UNITED KINGDOM)

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 vague and often disputed. One theory claims that the blend was invented in 1892 by a Scottish tea master Drysdale. Allegedly, this version was favored by Queen Victoria – who promoted the blend, and it is believed that the tea was then given its current name. Another theory credits Richard Davies for the invention of the name and the blend. 

10. Longjing tea (Longjing cha) (ZHEJIANG, CHINA)

Longjing tea, also known as Dragon Well, stands out as one of China’s finest and most beloved teas. This pan-roasted green tea boasts emerald-colored leaves that are broad, flat, smooth, and brittle after roasting. When brewed, it yields a green-golden liquor with a refreshing taste and gentle vegetal aromas, often reminiscent of buttery, toasty, nutty, and chestnut-like flavors. Typically harvested in spring, high-quality Longjing fetches premium prices due to its limited availability, with first-pickings reaching staggering prices of up to $875 per kilo.

11. Assam Tea (ASSAM, INDIA)

Assam tea, crafted from the leaves of the Camellia sinensis var. assamica, is exclusively produced in India’s northeastern state of Assam. Once known primarily for mass production, artisanal methods are now bringing high-quality Assam teas to the forefront. This tea is famed for its robust, earthy, and malty flavor, though nuances vary with the harvesting cycle. First harvests yield lighter, fruitier teas, while second harvests produce full-bodied, malty brews, starting from March and May or June, respectively. Widely used in breakfast blends like Earl Grey or English Breakfast, Assam holds a significant position in global tea production, spanning black, white, oolong, and green varieties. Its versatile nature makes it a perfect match for breakfast dishes, salmon, poultry, red meat, casseroles, Mexican cuisine, cheese, desserts, and even dark chocolate.

12. Genmaicha (KYOTO, JAPAN)

Genmaicha is a delightful blend of roasted green tea (bancha or sencha) and roasted brown rice (genmai), occasionally with white rice. Originating in Kyoto by a local merchant, it was once seen as a basic and inexpensive option but has gained popularity for its unique qualities. Like other teas, its quality varies, offering a range of grades. When brewed, genmaicha presents a pale yellow hue with a fragrant mix of vegetal and light roasted aromas. Its flavor is well-rounded, with nutty undertones and a subtle sweetness. Light-bodied and lower in caffeine, it’s perfect for afternoon sipping and is sometimes dubbed “popcorn tea” due to a few popped rice kernels. Enjoy it on its own or alongside sweet and savory Asian dishes for a delightful experience.

13. Matcha (JAPAN)

Matcha stands apart from other green teas due to its distinctive harvesting, processing, and preparation techniques. Before harvesting, the Camellia sinensis bush is shielded from direct sunlight for several weeks, promoting leaf growth in the shade. After harvesting, the leaves are meticulously cleaned, stripped of stems and veins, and ground into a fine powder. Unlike traditional teas, matcha is always in powdered form – a practice originating in China but embraced as standard in Japan. Typically mixed with water or milk, matcha’s unique cultivation process results in higher levels of theanine and caffeine. The tradition of matcha preparation and consumption dates back to ancient times, with Chinese Zen Buddhist monks believed to be the first to enjoy it between the 8th and 10th centuries.

14. Earl Grey (ENGLAND)

Earl Grey tea, traditionally made with black tea infused with bergamot oil, offers a delightful citrusy aroma. While not trademarked, various versions exist under the same name, utilizing different tea varieties or additional flavorings. Available in loose leaves or tea bags, Earl Grey yields a slightly tannic brew with intense bergamot notes. Its name likely honors Prime Minister Charles Grey, though its precise origins remain debated. Some suggest it was introduced to Grey by Chinese tea masters, while others credit Grey’s wife for popularizing it among British elites. Twinings is often credited as the first distributor of this aromatic tea. Beyond traditional use, Earl Grey can enhance both savory and sweet dishes and pairs surprisingly well with desserts and even curry dishes, making it a versatile favorite.

15. White Tea (FUJIAN, CHINA)

White tea, a category of Chinese tea, is known for its delicate flavor and light color compared to green or black teas. Typically harvested from Camellia sinensis leaves that haven’t fully opened and are covered in white hairs, giving it its name, white tea is usually non-oxidized or lightly oxidized to preserve its delicate nature. When brewed, it offers a subtly sweet taste with a light straw color and hints of floral, fruity, honey, vanilla, herbal, or citrus notes. Believed to originate in Fujian, where the popular Silver Needle white tea is produced, white tea is hand-picked and labor-intensive, making it pricier than other varieties. Its gentle flavor pairs well with mild cheeses, subtly sweet desserts, light salads, fish dishes, or enjoyed on its own before or between courses. Avoid serving white tea with rich or spicy dishes to fully appreciate its subtle and soft character.

16. Gunpowder Tea (ZHEJIANG, CHINA)

Gunpowder tea, a type of green tea, hails from Zhejiang province but is now produced in various regions including Sri Lanka and Taiwan. Each leaf is meticulously rolled into tiny pellets, a process once done by hand but now largely mechanized, though high-grade versions are still hand-rolled. When steeped, these pellets unfurl, revealing a brew with a subtly smoky and earthy character, typically boasting a green-yellow or golden hue with a faintly sweet aftertaste. Its English name supposedly comes from the resemblance of the small pellets to gunpowder. Gunpowder tea comes in various qualities, and while it pairs well with poultry, pork, and stir-fried dishes, its versatility makes it a delightful addition to any meal.

17. Lapsang souchong (WUYISHAN, CHINA)

Lapsang souchong, a unique smoky black tea, undergoes a traditional smoke-drying process over pinewood, distinguishing it from standard black teas. While its production resembles that of typical black tea, the addition of smoking imparts a distinct smokiness to the leaves, which varies in intensity but should never overwhelm. This characteristic flavor persists through multiple infusions. Alongside its smokiness, lapsang souchong is appreciated for its malty, subtly sweet, and mellow profile. Originating from Fujian’s Wuyi Mountains, it is crafted from the Bohea cultivar native to the region. Traditionally enjoyed without additives, milk and sugar can be incorporated according to personal preference.

18. Alföldi Kamillavirágzat (HUNGARY)

Alföldi kamillavirágzat, or wild chamomile flower, thrives in the saline soils of the Great Hungarian Plain. This delicate variety is meticulously hand-picked, dried in central Hungary, and commonly used in tea sachets or infusions. It exudes a potent, sweet, and intense aroma with a slightly bitter taste. Thanks to the superior preservation of essential oils compared to conventionally cultivated chamomile, Alföldi kamillavirágzat is highly valued for its medicinal properties. It is often employed in alleviating gastrointestinal discomfort or externally, in treating gum and mouth sores.

19. Keemun Black Tea (ANHUI, CHINA)

Keemun, originating from Qimen County in Anhui Province, is among China’s favorite black teas. Often called the Burgundy of teas, it offers a rich and intricate flavor. Regular Keemun tea is recognized for its earthy notes, sometimes accented by hints of spice and cocoa. The best Keemun teas boast a rounded, mellow taste with subtle floral and fruity undertones, a full body, and a touch of sweetness. When brewed, it reveals a distinct red copper color and is usually low in tannins. While Keemun is now primarily known for its black tea, its local production initially focused on green tea. Black tea production began in 1875 and has since become dominant in the area. Keemun black tea is often used in popular blends like Earl Grey and English Breakfast. It pairs well with a variety of foods, from breakfast dishes to meat, cheese, and spicy meals. Though earthy Keemun varieties complement vanilla or chocolate desserts, Maofeng Keemun is celebrated as the most refined type among its classifications.

20. Rougui (WUYISHAN, CHINA)

Rougui, an oolong tea from the Wuyi Mountains in Fujian, is renowned for its rich aromas. Among the esteemed Wuyi rock teas, it offers complexity and persistence in scent. While roasting levels may vary, the tea typically features brown, bright, and curled leaves. When brewed, it yields a clear, orange-yellow to amber liquor with a lingering warm, floral aroma. Its taste is mellow, smooth, and fruity, often with woody and mineral undertones, and finishes long and sweet. With aging, rougui tea tends to become gentler. It pairs well with seafood, offering a delightful sensory experience.

21. Da hong pao (WUYISHAN, CHINA)

Da Hong Pao, a revered Chinese oolong tea, stands among the world’s priciest varieties. Harvested from the rugged cliffs of the Wuyi Mountains in northern Fujian, it boasts a rich tradition and a somewhat mythical reputation in China. Typically heavily oxidized, Da Hong Pao offers an earthy, mineral character with intricate aromas and a sweet finish. Its centuries-old legacy is epitomized by six mother trees, believed to be the only genuine source of Da Hong Pao. These ancient trees are now protected and insured, with their leaves commanding extraordinary prices. In 1998, a mere 20g of Da Hong Pao harvested from these trees sold for an astonishing $28,000. While some Da Hong Pao is still sourced from these revered trees, most varieties are blends crafted by master tea blenders, ensuring a consistent and exquisite taste experience.

22. Söderblandning (SWEDEN)

Söderblandning, a tea blend originating from Sweden, features a base of black tea infused with tropical fruit and flowers. Invented in Södermalm, Stockholm, the blend has become a staple in Swedish tea culture. While the precise ingredients vary among brands, the foundation typically consists of Ceylon and Chinese black teas, with additions like citrus fruit and assorted flowers. Legend has it that Söderblandning was serendipitously created at the Tea Center in Stockholm when owner Vernon Mauris accidentally dropped a batch of tea. Instead of discarding it, his workers brewed the blend and found it remarkably delicious. Inspired by this fortunate mishap, Vernon sought to replicate the flavor and renamed the blend Söderblandning to honor the district where his tea shop was located.

23. Yellow Tea (CHINA)

Yellow tea, a rare and precious variety from China, belongs to the lightly oxidized tea family, akin to white tea. It stands out for its intricate aroma, medium body, and vibrant, lingering flavor. Production mirrors that of green tea but with an additional step called sealed yellowing, where the leaves are steamed and wrapped in cloth to diminish their grassy taste. Despite numerous low-quality imitations, genuine Chinese yellow tea is challenging to find due to its intricate manufacturing process. While its purported health benefits are not extensively studied, yellow tea is often lauded for its delicacy. It pairs best with light fare such as nuts and pastries, accentuating its subtle character.

24. Tieguanyin (ANXI COUNTY, CHINA)

Tieguanyin, a beloved Chinese oolong tea originating from Anxi province in Fujian, offers a range of styles distinguished by varying quality, oxidation, and roasting levels. Traditional varieties are deeply oxidized and roasted, boasting an amber hue and rich, toasty sweetness with complex flavors evoking caramel and toasted nuts. In recent decades, lighter, less baked, and less oxidized versions have gained popularity, characterized by a fresher, more vegetal profile with mild flavors and orchid aromas. Tieguanyin cultivation has expanded to other Chinese regions and Taiwan. This versatile tea lends itself to multiple infusions and pairs wonderfully with chocolate. Lighter varieties also complement spicy dishes, dim sum, and sushi, offering a delightful culinary experience.

25. Gyokuro (JAPAN)

Gyokuro, a prized Japanese green tea, stands out for its exceptional quality. This shade-grown tea is cultivated under cover for two weeks before harvesting, resulting in tender, emerald-colored leaves brimming with vibrant green notes. Hand-harvested and exclusive, gyokuro requires careful brewing to preserve its delicate flavors. Overbrewing or using water that’s too hot can lead to a bitter taste. When brewed correctly, gyokuro exhibits a subtle pale green hue and releases a fragrant aroma with delicate vegetal notes. Its flavor is rich and savory, often likened to umami. The name “gyokuro” translates roughly to “jewel” or “jade dew,” referencing the tea’s light green liquor.

26. Kukicha (JAPAN)

Kukicha, a distinct Japanese tea, is crafted from the twigs and stems of the Camellia sinensis plant. While commonly found as green tea, some varieties undergo more oxidation. When brewed, kukicha offers a subtly sweet, vegetal flavor with a pleasing aroma and low astringency, making it perfect for daily enjoyment. Karigane, a premium type of kukicha, is made from the stems and stalks used in Gyokuro production, a shaded Japanese tea. Kukicha pairs excellently with light meals, poultry, cheese, and desserts, offering a versatile and flavorful tea experience.

27. Baozhong (NORTHERN TAIWAN, TAIWAN)

Baozhong, also known as pouchong, stands out as the least oxidized type of Taiwanese oolong teas. Often referred to as a green oolong, it undergoes a light oxidation process, typically ranging from 10 to 20%. The leaves are long and slightly twisted, resulting in a tea with a vegetal character akin to green tea. When brewed, Baozhong reveals a pale golden liquor with a creamy, rich, and subtly sweet flavor, devoid of any astringency. Its delicate floral aroma, reminiscent of jasmine and white lily, adds to its appeal. Baozhong pairs excellently with spicy or smoked dishes, shellfish, buttery desserts, fresh fruit, and cheese, offering a versatile and enjoyable tea experience.

28. Dong ding (NANTOU COUNTY, TAIWAN)

Dong Ding, translating to “frozen peak,” is a Taiwanese oolong tea originally introduced from Fujian in the 1860s. Named after the mountain where it’s traditionally grown, this tea undergoes a unique production process. After harvesting and withering, it’s lightly oxidized in bamboo baskets and then traditionally slow-roasted, enhancing its distinctive roasted and toasty flavors and aromas. When brewed, Dong Ding yields a golden-yellow infusion that’s smooth and subtly sweet, often accompanied by delightful aromas of honey and caramelized nuts.

29. Bai mudan (FUJIAN, CHINA)

Bai Mudan, translating to “white peony,” is a type of Chinese white tea originating from Fujian. Harvested primarily in spring, it’s hand-picked, typically consisting of one or two leaves and a bud. With minimal processing, usually only air-drying, Bai Mudan comes in two main varieties: a lighter, less fermented version from Fuding and a slightly fuller-bodied variety from Zhenghe. Praised for their subtle sweetness, refreshing flavor, and hints of herbs and earthiness, both types also boast delicate floral and fruity nuances. Bai Mudan is a tad stronger than silver needle tea, offering a nuanced and enjoyable tea experience.

30. Sheng Pu Erh (YUNNAN, CHINA)

Sheng, known as the “raw” version of pu erh tea, is regarded as the original and authentic variety of this prized tea. Unlike shou pu erh, which undergoes artificial fermentation, sheng pu erh is left to naturally age and ferment over several years in Yunnan, China. This aging process enhances the tea’s qualities, making it smoother and less astringent. The production process is straightforward: after withering and sun-drying, the tea is typically pressed into blocks and stored in cool, preferably humid conditions. Sheng pu erh maintains a fresh and well-rounded character, with flavors and aromas often featuring a complex blend of earthy notes, reminiscent of overripe fruit.

31. Shou Pu Erh (YUNNAN, CHINA)

Shou pu erh, a sub-variety of pu erh tea, undergoes artificial fermentation. Produced by aging raw pu erh (mao cha) under controlled temperature and humidity, this fermentation process accelerates, completing within two or three months. Developed in the 1970s to replicate the qualities of naturally fermented pu erh, shou pu erh gained popularity and became a distinct style in its own right. Known for its smoothness, it typically boasts an earthy, robust flavor profile.

32. Biluochun (SUZHOU, CHINA)

Biluochun stands out as one of China’s beloved green teas, originating from Jiangsu Province and renowned for its finest versions found around Taihu Lake. Characterized by its green, slender, and curly leaves coated in fine hairs, Biluochun yields a clear, pale green liquor when brewed. Its flavor is a harmonious blend of vegetal, fruity, and subtly sweet notes, accompanied by a floral aroma. Harvested in early spring, Biluochun undergoes a pan-frying process, with much of the production done manually. While similar teas are produced in other regions, they often lack the quality of those from Taihu Lake. The name Biluochun, meaning “green snail spring,” originates from the distinctive snail-like shape of the finished leaves.

33. Dongfang meiren (HSINCHU COUNTY, TAIWAN)

Dongfang meiren, also known as Oriental Beauty, is a prized Taiwanese oolong tea cultivated in the hilly regions of Hsinchu County. What sets this tea apart is its unique production process, which involves harvesting during the summer when the leafhopper Jacobiasca formosana feeds on the leaves, stems, and buds. This interaction triggers a chemical reaction that enhances the development of aromatic compounds, giving the tea its distinctive flavor profile. Due to the reliance on insects for its unique qualities, farmers often refrain from using pesticides. High-grade dongfang meiren is rare and comes at a premium price. Known for its sweetness and subtle spiciness, this tea lacks astringency and boasts floral aromas with honey-like notes. Its long, sweet finish often evokes flavors of peaches and stone fruit. Dongfang meiren pairs excellently with desserts, as well as spicy and salty dishes, making it a versatile and aromatic choice for tea enthusiasts.

34. Russian Caravan (CHINA AND RUSSIA)

Russian Caravan is a tea blend usually crafted from Chinese oolong and black teas, often including Keemun black tea, smoky Lapsang Souchong, and oolong varieties. While the exact ingredients may differ, the blend typically offers a dark, smoky, spicy, and malty flavor profile. Originally, Chinese black teas were the norm, but variations may include Indian (Assam) or Taiwanese teas. The name reflects its historical roots, tied to the ancient caravan route that transported Chinese tea to Tsarist Russia. Despite a shorter route, the arduous journey through Siberia was preferred for its reliability.

35. Rize tea (Rize çayı) (RIZE PROVINCE, TURKIYE)

Rize çayı, or Rize tea, is a type of black tea grown in Türkiye’s Rize Province along the eastern coast of the Black Sea. This region’s favorable climate, characterized by humidity and ample rainfall, provides perfect conditions for tea cultivation, making it the epicenter of Türkiye’s tea production. Rize tea is renowned for its robust flavor and deep hue, often brewed intensely and served without milk in small glasses. It holds significant cultural importance in Türkiye, symbolizing hospitality and camaraderie. Typically, it’s brewed using a two-pot method: one pot for brewing a concentrated tea, and another to dilute it to taste. While sugar can be added, traditional Turkish tea service avoids milk or lemon. Rize tea is cherished in Türkiye, shared with guests and savored throughout the day, woven into the fabric of daily life.

36. Lotus Tea (HANOI, VIETNAM)

Vietnamese lotus tea is a special green tea infused with the delicate scent of lotus flowers. Regarded as one of Vietnam’s finest teas, its production is a meticulous and time-intensive process, with roots tracing back to Emperor Tu Duc’s reign. Traditionally, lotus flowers were filled with green tea overnight, allowing the tea to absorb the floral aroma. Nowadays, producers often mix green tea with hand-picked lotus stamens, repeating the process to achieve the desired flavor. When brewed, the tea has a golden hue and a clean taste with subtle hints of vanilla. Integral to Vietnamese culture, lotus tea is savored during festivals, ceremonies, and significant events. The most prized version originates from Hanoi’s West Lake, prized for its exceptional quality.

37. Bancha (JAPAN)

Bancha, often dubbed as the everyday green tea of Japan, is typically harvested after the summer season, following the prized sencha tea. Known for its robust flavor, it’s considered less fragrant due to the mature leaves used. Including stems and twigs, bancha’s quality can vary, with more of these indicating lower quality. It’s best steeped briefly to avoid excessive astringency. Unlike other Japanese green teas, bancha isn’t region or brand-specific, commonly sold under its generic name. Occasionally, higher-quality bancha is labeled as senryu.

38. Sulaimani tea (Sulaimani chai) (KERALA, INDIA)

Sulaimani chai, or Sulaimani tea, is a beloved spiced tea originating from Kerala, India, and also enjoyed in parts of the Middle East. Typically, it’s made by brewing black tea with water and then adding lemon juice and a touch of sugar or honey, sometimes with mint leaves. However, it can also include spices like cardamom, cloves, cinnamon, or black pepper, offering versatility to suit individual tastes. The name “Sulaimani” comes from Arabic roots, reflecting its Muslim cuisine heritage along the Malabar coast, where it’s often served post-meal to aid digestion. Known for its refreshing taste and therapeutic properties, it’s believed to aid digestion, uplift mood, and detoxify the body. Lemon not only adds flavor but also boosts its vitamin C content. This tea holds cultural significance, being a gesture of hospitality in Kerala and the Middle East. It’s a staple in local cafes and a customary end-of-meal drink in many households.

39. Huangshan Maofeng (ANHUI, CHINA)

Huangshan Maofeng, grown in Anhui’s Huangshan region, stands as a cherished green tea variety. Among China’s top ten teas, its quality, appearance, flavor, and aroma vary with harvest times and production methods. Spring yields the finest batches, boasting small, wavy leaves veiled in soft white fuzz. Once brewed, it reveals a radiant yellow-green hue with a subtly sweet, fruity taste, delicate floral notes akin to orchids, and a smooth finish. Pair this Maofeng with seafood, fresh fruit, light desserts, or even cheese for a delightful match.

40. Junshan Yinzhen (HUNAN, CHINA)

Junshan is a prestigious Chinese yellow tea, counted among the top ten Chinese tea types. Exclusive to Jun Shan Island within Dong Ting Lake, it undergoes careful harvesting under strict conditions, often within a short window. While most is processed as yellow tea, a portion may be treated as green tea, though less esteemed. Junshan’s delicate profile features sweet notes of fresh hay and sweetcorn, complemented by subtle floral and fruity aromas.

41. Huo Shan Huang Ya (HUOSHAN COUNTY, CHINA)

Huo Shan Huang Ya is a refined yellow tea hailing from Huo Shan. Lightly fermented and indoor-withered, the leaves are covered before complete drying, lending them a subtle yellow tint. Steeped, the brew takes on a light-straw hue, offering a smooth, round, and subtly sweet taste. Aromas are a delightful blend of floral, herbaceous, and fruity notes, with hints of nuts. Low in tannins, this tea boasts minimal astringency. Once favored at royal courts during the Ming and Qing dynasties, its processing method was lost until its rediscovery in 1972.

42. Kangra Tea (KANGRA DISTRICT, INDIA)

Cultivated in the serene foothills of the Himalayas for centuries, Kangra tea thrives in quaint family-owned gardens straddling the border of India, Kashmir, and China, evoking a timeless charm. This renowned tea comes in green and black varieties, crafted in limited quantities and cherished in blends, notably in the famous Kashmiri chai. Kangra green tea delights with its lightness and freshness, tinged with earthy and nutty notes, while the black tea from early spring harvest exudes brightness and tanginess, akin to prized Darjeeling first flush. Both varieties boast fragrant freshness, a hint of earthiness, subtle bitterness, and a lingering, satisfying finish.

Source: https://bit.ly/4dRecW4