Teas From Around the World

Did you know, after water, tea is the second most commonly drunk beverage in the world?

This drink has its origins in China in 2,700 BC, when an emperor was said to have accidentally discovered it. As the story goes, he was boiling water in his garden when tea leaves drifted into his pot, imparting a pleasing flavour to the drink.

Since then, tea drinking has evolved and spread to all corners of the globe. Over time, tea drinkers in different countries have developed different ways of drinking tea to reflect their cultural practices and taste preferences. In its own way, to drink a cup of tea is to sample the essence of a destination.

Here are six different types of tea to get you started on your journey around the world. 

In China, where tea originated from, tea drinking is a way of life. Because of China’s wide geographic spread, different types of tea are cultivated in the various regions. One of the more unique and iconic types of Chinese tea is pu-erh, a tea made with fermented tea leaves from the Yunnan Province. Named for the town of Pu-erh from which it was originally sold, this tea was compressed into tightly packed “cakes” for ease of transportation in ancient times - a practice that continues today. The earthy flavours of this unique tea, which is typically drunk warm and freshly brewed with hot water, depends on the carefully controlled fermentation process of the leaves. Rare varieties of pu-erh tea are considered to be very valuable, akin to fine wine, and are highly sought after by tea connoisseurs.

Bubble tea was invented in Taiwan in the early 80s by a tea seller who decided to experiment with making cold tea after noticing the popularity of iced coffee in other parts of the world. Shaken or mixed with milk and poured over chewy tapioca balls, this refreshing beverage soon took off in popularity in the city and began to spread to other parts of the world.

While black or green tea are commonly used, it is now possible to find different types of tea at different stores. Many places also allow customers to choose the level of sweetness in one’s cup of bubble tea. Plus, many bubble tea makers have continued to innovate by using a range of ingredients and flavours to create an endless variety of bubble tea. From initially using common fruits like mangos and peach, the combinations are now practically limitless, with unique ingredients including cheese, avocado, yam and even durian. No wonder bubble tea can be found almost anywhere in the world! 

Teh tarik or pulled tea is a popular hot milk tea beverage that is most commonly found in kopitiams or local coffee shops in Singapore and Malaysia. Its name is a reference to how the freshly brewed hot tea mixed with condensed milk is cooled by pouring - or “pulling” - it between two cups to create a light, frothy beverage. This humble tea is most frequently made with tea dust, an affordable type of tea with a strong flavour that gives the drink its distinctive shade of orange.

Those who prefer a healthier option should order teh-C, as the tea is mixed with evaporated milk which is less sweet. For a spicy kick, there is also teh halia or ginger milk tea, which is prepared by adding freshly ground ginger juice and condensed milk to hot tea. The creamy sweetness of the condensed milk balances the spice and heat of the ginger to create a flavourful and comforting cuppa. You can choose to have these two teas “pulled” like teh tarik or simply stirred.

In Japan, tea drinking has been elevated to an art form through the ritual of preparing and drinking matcha or powdered green tea. It is made by grinding young tea leaves into a powder and is rich in antioxidants. Matcha drinking is said to have been introduced to Japan in the 12th century when a Zen monk discovered powdered tea in China. Since then, over the centuries, Japanese people have been refining the cultivation of tea and have created an intricate tea ceremony. During a traditional matcha tea ceremony, the host measures the powdered tea and hot water and whisks it until it is frothy before pouring it into tea cups. Pay attention to the graceful and precise movements of the host performing this ritual to fully appreciate the art of drinking matcha.

In a twist of fate, tea was introduced to Sri Lanka because of a failed coffee crop. During the British colonial era, the British tried to grow coffee in Ceylon (the colonial name of the country) as a cash crop. However, a fungus infestation wiped out the coffee plants in Sri Lanka, which led to Scotsman James Taylor planting tea as a replacement. The tea plants thrived in the region and from them on, any tea produced in Sri Lanka has been referred to as Ceylon tea.

Due to the varying climates and terrain of the tea plantations in the country, the teas produced can differ in taste and character. However, what is most commonly associated as Ceylon tea, both in the country and overseas, is a bold, full bodied black tea. In Sri Lanka, locals often drink their Ceylon tea strong with milk and sugar.

Interestingly, in ancient India, chai, which means tea in Hindi, was the term for a healing herbal drink that was actually brewed without tea leaves. The earliest chai did not have a specific recipe but was instead brewed with ingredients depending on their availability and the seasons. It was only after tea was popularised in India that locals began referring to drinks brewed with tea leaves as chai. Today, chai is the catchall term for any type of tea in India and is the country’s national drink.

All throughout the India, chaiwalas or tea sellers can be found at practically any street corner and is the default drink served to guests when they visit someone’s home. So, it is no surprise that this populous nation is the top producer and consumer of tea in the world. Masala chai, the spicy-sweet milk tea made by brewing black tea with a mixture of spices including cardamom, cinnamon and cloves, is one of the most popular styles of tea in the country. This is also the style of chai that is most commonly drunk around the world.