Category

Oxidation Level

Caffeine Level

Serving Style

Tea	Origin & Region	Processing Highlights	Flavor Profile	Brewing Guide	When to Serve	Caffeine & Body	Service Notes
Dragon Well (Longjing) Green Tea Unoxidized / Green Processing Medium caffeine Hot / Gongfu Also Known AsLongjing, Dragon Well	West Lake, Hangzhou, Zhejiang, China	Hand-flattened buds pan-fired to stop oxidation within hours of picking.	Sweet chestnut aroma, silky umami, clean vegetal finish.	Infuse 3 g at 80–85°C for 2–3 minutes; pour gently to protect the flat leaves.	Choose when you want a nutty, refreshing green tea that highlights pan-fired sweetness.	Medium caffeine with a gentle, sustained lift.	Pressing the leaves flat maximizes contact during pan-firing, giving the signature chestnut aroma.
Sencha Green Tea Unoxidized / Green Processing Medium caffeine Hot / Gongfu Also Known AsFutsu sencha	Shizuoka or Kagoshima, Japan	Steamed within hours of harvest, rolled into needle shapes, then low-temperature dried.	Fresh seaweed aromatics, grassy sweetness, slight astringency for a cleansing finish.	Use 3 g per 120 ml at 75–80°C for 1 minute; a second infusion needs only 30 seconds.	Reach for sencha when you want a brisk, everyday Japanese green with balanced umami.	Medium caffeine with a clean, alert finish.	Higher-grade shincha uses only spring growth and gives a sweeter, marine profile.
Ceremonial Matcha Green Tea Unoxidized / Green Processing High caffeine Hot or Iced Also Known AsStone-milled matcha	Shade-grown tencha from Uji, Kyoto or Nishio, Japan	Shade the bushes for 20+ days, steam, dry without rolling, then stone-mill into powder.	Dense umami, creamy sweetness, hints of steamed spinach and bittersweet cacao.	Sift 2 g, whisk with 70–75°C water using a chasen until micro-foam forms.	Ideal when you want a vibrant, frothy green tea with deep umami and energy.	High caffeine and L-theanine for focused calm energy.	Whisking introduces air, so serve immediately to enjoy the foam before it settles.
Gyokuro Green Tea Unoxidized / Green Processing High caffeine Hot / Gongfu Also Known AsJade Dew	Yame, Fukuoka or Uji, Kyoto, Japan	Shade first-flush bushes for 20–30 days, hand-pick, steam, carefully roll and dry to slender needles.	Deep brothy umami, nori seaweed, sweet cream and a lingering jade sweetness.	Use 5 g in a small kyusu with 50–55°C water for 90 seconds; shorter, cooler re-steeps intensify sweetness.	Choose when you want an intensely umami, shade-grown Japanese green tea served in small sips.	High caffeine balanced by abundant L-theanine for calm alertness.	Pre-warm the kyusu and cups so the low-infusion temperature stays stable.
Biluochun Green Tea Unoxidized / Green Processing Medium caffeine Hot / Gongfu Also Known AsGreen Snail Spring	Dongting Mountain, Suzhou, Jiangsu, China	Tiny buds pan-fired in small batches, hand-rolled into tight spirals that resemble snail shells.	White peach, apricot blossom, sweet bean and a brisk mineral snap.	Use 3 g with 75–80°C water for 90 seconds; add water before leaves to prevent scalding.	Brew when you want a delicate Chinese green with fruity aromatics and brisk clarity.	Medium caffeine with a bright, uplifting finish.	High-grade lots carry a silvery fuzz that softens texture—avoid rinsing it away.
Bancha Green Tea Unoxidized / Green Processing Low caffeine Hot / Gongfu Also Known AsEveryday Japanese Green Tea	Shizuoka or Kagoshima, Japan	Later-season leaves steamed, rolled and dried, sometimes lightly roasted for added toastiness.	Toasted grain, nori, gentle sweetness and soft citrus peel.	Steep 5 g at 85°C for 60–90 seconds; it tolerates hotter water for a heartier cup.	Reach for bancha when you need a mellow, everyday Japanese green tea that pairs with meals.	Low-medium caffeine thanks to mature leaves.	Commonly served with meals or sushi because its gentle tannins cleanse the palate without overpowering.
Hojicha Green Tea Unoxidized / Green Processing Low caffeine Hot or Iced Also Known AsRoasted Japanese Green Tea	Kyoto, Japan	Roast bancha, sencha stems or kukicha over high heat after standard steaming and drying.	Roasted barley, caramelized nuts, hints of cocoa and a clean finish.	Steep 5 g at 90–95°C for 45–60 seconds; it also cold-brews well for iced service.	Enjoy hojicha for a comforting roasted cup with minimal caffeine, perfect after meals or in the evening.	Low caffeine because roasting degrades much of it.	Hojicha powder is often used for lattes, but the loose-leaf version offers more layered aroma.
Genmaicha Green Tea Unoxidized / Green Processing Low caffeine Hot or Iced Also Known AsBrown Rice Green Tea	Kyoto or Shizuoka, Japan	Blend steamed sencha or bancha with roasted-glutinous rice kernels, sometimes with popped grains.	Popcorn-like toastiness, marine umami, hints of caramel and steamed greens.	Steep 4 g at 85°C for 2 minutes; excellent as a warm pot or poured over rice ochazuke-style.	Serve genmaicha for a cozy, nutty cup that blends green tea freshness with toasted rice comfort.	Low-medium caffeine diluted by the toasted rice.	The popped rice kernels float to the top, signaling the blend is ready to pour.
Gunpowder Green Tea Green Tea Unoxidized / Green Processing Medium caffeine Hot / Gongfu Also Known AsZhu Cha	Zhejiang Province, China	Leaves are withered, steamed or pan-fired, then rolled into tight, shiny pellets that resemble gunpowder.	Bold, slightly smoky, grassy, with a copper-like astringency.	Steep 3 g at 85°C for 2–3 minutes; discard the first quick rinse to reduce bitterness.	Ideal for a bold, smoky daily cup or as the base for Moroccan Mint Tea.	Medium caffeine, higher than most Japanese greens.	Pellets unfurl dramatically in water; famously used in Maghrebi mint tea ceremonies.
Assam Second Flush Black Tea Fully Oxidized High caffeine Hot / Gongfu Also Known AsCTC Assam	Brahmaputra Valley, Assam, India	Fully oxidized leaves rolled or CTC-cut, then roasted to lock in malt sweetness.	Thick malt, dark honey, hints of raisin and toasted grain.	Use 3 g per 200 ml at 95°C for 4 minutes; add milk or jaggery to taste.	Brew when you want a malt-forward, full-bodied black tea that stands up to milk.	High caffeine with a bold wake-up effect.	CTC pearls extract quickly, so shorten steeping if you prefer it straight.
Keemun Hao Ya Black Tea Fully Oxidized Medium caffeine Hot or Iced Also Known AsQimen Hao Ya, Keemun Finest Tippy	Qimen County, Huangshan, Anhui, China	Fine spring leaves gently withered, rolled, fully oxidized and charcoal-baked to concentrate aroma.	Winey stone fruit, cocoa, orchid florals and a soft pine honey finish.	Infuse 4 g at 95°C for 3 minutes or 5 g gongfu-style with short steeps around 90°C.	Brew when you want a winey, floral Chinese black tea that shines gongfu or Western-style.	Medium-high caffeine with refined tannins.	Traditional Hao Ya grades are sorted into A and B lots, with A containing the smallest buds.
Dianhong Golden Needle Black Tea Fully Oxidized High caffeine Hot or Iced Also Known AsYunnan Golden Needle	Lincang or Fengqing, Yunnan, China	Tender buds sun-withered, gently rolled, fully oxidized until golden, then baked low to set the sheen.	Dark honey, baked sweet potato, cacao nibs and a velvety finish.	Use 5 g at 95°C for 2½ minutes; short gongfu infusions at 96°C accentuate the caramel notes.	Perfect when you crave a syrupy, honeyed black tea with sweet potato depth.	High caffeine with plush mouthfeel.	Golden buds darken slightly with age yet keep their honeyed sweetness if stored cool and dry.
Ceylon Uva Black Tea Fully Oxidized Medium caffeine Hot or Iced Also Known AsUva High-Grown	Uva Highlands, Sri Lanka	High-elevation leaves withered in cool mountain air, CTC or orthodox rolled, then fully oxidized and fired.	Bright citrus peel, wintergreen, malt and a drying brisk finish.	Steep 3 g at 95–98°C for 4 minutes; add milk after removing the leaves to keep clarity.	Reach for Uva when you want brisk, aromatic Ceylon black tea that takes milk or lemon well.	Medium-high caffeine with brisk tannins.	During the July–September Uva winds, the leaves develop the signature wintergreen aroma prized by blenders.
Nilgiri Frost Black Tea Fully Oxidized Medium caffeine Hot or Iced Also Known AsNilgiri Frosted	Nilgiri Mountains, Tamil Nadu, India	Late-winter leaves plucked during cold snaps, withered slowly, rolled and fully oxidized to preserve aromatics.	Sugarcane sweetness, orchid, peach skin and a crisp finish with little astringency.	Steep 3 g at 93°C for 3 minutes; flash chill for iced tea without losing clarity.	Choose this when you want a naturally sweet, floral South Indian black tea that excels iced.	Medium caffeine with smooth tannins.	Frost-plucked Nilgiri is highly aromatic but scarce—store airtight to protect volatile florals.
Jin Jun Mei Black Tea Fully Oxidized Medium caffeine Hot or Iced Also Known AsGolden Stallion Eyebrow	Tongmu Village, Wuyi Mountains, Fujian, China	Early spring buds hand-picked, withered in bamboo trays, carefully rolled, fully oxidized and charcoal-finished.	Layers of caramel, dark berries, cocoa, sweet potato and a subtle pinewood smoke.	Steep 4 g at 90–92°C for 2 minutes; gongfu infusions of 5 g at 95°C for 20–25 seconds reveal the piney note.	Select Jin Jun Mei when you want a luxurious bud-only Wuyi black tea with layered sweetness.	Medium-high caffeine from bud-heavy material.	Only a few kilograms can be hand-crafted per day, so authentic Tongmu lots are scarce and prized.
Darjeeling Second Flush Black Tea Fully Oxidized Medium caffeine Hot / Gongfu Also Known AsMuscatel Darjeeling	Darjeeling district, Himalayan foothills, India	Withered under cool mountain air, gently rolled and fully oxidized before drying.	Floral top notes, muscat grape sweetness, brisk citrusy finish.	Infuse 3 g at 90–95°C for 3 minutes; avoid boiling to preserve aromatics.	Pick when you want a fragrant, brisk black tea with muscat grape aromatics.	Medium-high caffeine that remains elegant rather than heavy.	Second flush leaves develop the prized muscatel aroma after early summer rains.
Lapsang Souchong Black Tea Fully Oxidized Medium caffeine Hot / Gongfu Also Known AsSmoked souchong	Tongmu Village, Wuyi Mountains, Fujian, China	Fully oxidized leaves smoked over pinewood fires before final roasting.	Campfire smoke, pine resin, sweet tar, underlying longan fruit.	Steep 3 g at 95°C for 3–4 minutes; excellent as a concentrate for smoky syrups.	Serve when you want a boldly smoked black tea for pairing with savory or cocktails.	Medium caffeine with warming, lingering intensity.	Traditional Tongmu batches use old pinewood—lighter smokes suggest export styles.
English Breakfast Black Tea Fully Oxidized High caffeine Hot / Gongfu Also Known AsBreakfast Tea	Blend of Assam, Ceylon, and Kenyan teas	Fully oxidized broken leaf (BOP) or CTC to ensure quick, strong brewing.	Full-bodied, malty, oaky, with a brisk finish.	Steep 3 g at 95–100°C for 3–5 minutes; perfect with a splash of milk.	The quintessential morning cup; robust enough for milk and sugar.	High caffeine to jumpstart the day.	Originally popularized by Queen Victoria, it remains the most popular blended tea worldwide.
Tieguanyin Oolong Tea Partially Oxidized Medium caffeine Hot / Gongfu Also Known AsIron Goddess of Mercy	Anxi County, Fujian, China	Partially oxidized to 20–30%, rolled into tight pellets, then lightly roasted.	Fresh orchid, sweet cream, buttered greens with a lingering milky finish.	Use 6 g in a 120 ml gaiwan with 95°C water; flash rinse, then steep 20–30 seconds.	Serve when guests want a floral, lightly roasted oolong with creamy texture.	Medium caffeine with a calming, rounded feel.	Multiple short infusions highlight evolving florals—ideal for gongfu service.
Da Hong Pao Oolong Tea Partially Oxidized Medium caffeine Hot / Gongfu Also Known AsBig Red Robe	Cliff gardens of Wuyi Mountains, Fujian, China	Medium-heavy oxidation with repeated charcoal baking to coax rocky sweetness.	Roasted pecan, dark caramel, wet stone minerality, dried longan.	Gongfu style: 7 g in 100 ml at 98°C, first steep 15 seconds, then add 5 seconds each round.	Choose for a mineral-rich, roasted oolong suited to contemplative sipping.	Medium caffeine with grounding warmth.	Mineral-heavy water accentuates the signature 'rock rhyme' sweetness.
Dong Ding Oolong Tea Lightly Oxidized Medium caffeine Hot / Gongfu Also Known AsTung Ting	Lugu Township, Nantou, Taiwan	Medium oxidation with traditional charcoal baking that caramelizes the leaf edges.	Baked caramel, toasted sugarcane, butter lettuce, hint of alpine flowers.	5 g in 150 ml at 92°C; first infusion 45 seconds, extend gradually to 90 seconds.	Offer when you want a balanced Taiwanese oolong with caramelized aroma and crisp finish.	Medium caffeine with bright clarity.	Traditional competitions grade the tea on 'lingering sweetness'—aim for soft water to emphasize it.
Alishan High Mountain Oolong Oolong Tea Lightly Oxidized Medium caffeine Hot / Gongfu Also Known AsAlishan Gaoshan	Alishan Range, Chiayi, Taiwan	Hand-picked leaves lightly withered in alpine air, tossed to bruise edges, rolled into tight balls and baked gently.	Gardenia and magnolia florals, sugarcane sweetness, butter lettuce and a misty mineral finish.	Use 6 g in a 150 ml gaiwan with 92°C water; first infusion 25 seconds, extending gently with each steep.	Pour when you want a silky, floral Taiwanese oolong grown above the clouds.	Medium caffeine with airy texture.	Altitude above 1,400 meters yields slow growth and thick leaves—look for a bead of sap when you gently snap a stem.
Jin Xuan (Milk Oolong) Oolong Tea Lightly Oxidized Medium caffeine Hot or Iced Also Known AsTaiwan Tea No. 12	Nantou or Chiayi, Taiwan	Lightly oxidized to about 15%, rolled into semi-balls and gently baked to accentuate creamy cultivar notes.	Sweet cream, butter toffee, fresh sugar snap peas and tropical fruit hints.	Steep 5 g at 90–92°C for 35 seconds; cold-brew 8 g in 500 ml room-temperature water for 8 hours.	Offer when someone wants naturally creamy, buttery oolong without added flavoring.	Medium caffeine, soothing texture.	Authentic milky aroma comes from the cultivar—overly strong butter scent often signals added flavor.
Phoenix Dancong Oolong Tea Partially Oxidized Medium caffeine Hot / Gongfu Also Known AsFenghuang Dancong	Fenghuang Mountain, Chaozhou, Guangdong, China	Older single-bush leaves are withered, shaken repeatedly to bruise edges, charcoal roasted and rested between bakes.	Honeyed orchid, roasted almond, tropical fruit and a lingering rocky minerality.	Use 7 g in a 100 ml gaiwan at 96°C; flash rinse, then 12–15 second infusions to highlight aromatics.	Choose for a perfumed, mineral oolong with distinct cultivar aromatics like honey orchid or almond.	Medium-high caffeine with energetic lift.	Different fragrance families (honey orchid, ginger flower, almond) come from specific mother trees—ask suppliers for the bush name.
Oriental Beauty (Bai Hao) Oolong Tea Partially Oxidized Medium caffeine Hot or Iced Also Known AsDongfang Meiren, Champagne Oolong	Hsinchu and Miaoli Counties, Taiwan	Summer leaves nibbled by Jacobiasca insects are withered, shaken, heavily oxidized (~70%) and baked to set honey aroma.	Honey, muscat grape, ripe peach, baking spice and a silky amber liquor.	Use 5 g in a 150 ml pot with 90°C water for 2 minutes; Western style at 95°C for 3 minutes also excels.	Serve when you want a bug-bitten Taiwanese oolong with honeyed, muscat-like sweetness.	Medium caffeine with uplifting sweetness.	Production is limited to summer lots with leafhopper presence—dry leaves should show abundant silver tips.
Pouchong (Baozhong) Oolong Tea Lightly Oxidized Low caffeine Hot / Gongfu Also Known AsBaozhong	Wenshan District, New Taipei City, Taiwan	Very lightly oxidized (8–12%), withered, and rolled into long twisted strips rather than balls.	Gardenia, white lily, melon, fresh cream, crisp finish.	Steep 4 g at 90°C for 2–3 minutes; delicate enough for glass brewing to admire the leaves.	Serve when a very light, floral tea bridging green and oolong is desired.	Low-medium caffeine, gentle and uplifting.	Name means 'wrapped kind', referring to the traditional paper wrapping style.
Silver Needle (Baihao Yinzhen) White & Yellow Tea Unoxidized / Green Processing Low caffeine Hot or Iced Also Known AsBaihao Yinzhen	Fuding or Zhenghe, Fujian, China	First spring buds sun-withered and low-temp dried with minimal handling.	Soft honey, fresh hay, cucumber, and white blossom perfume.	Use 4 g at 85°C for 4 minutes or cold brew overnight for syrupy sweetness.	Pour when you want a delicate, low-caffeine tea with silky sweetness and calming aromatics.	Low caffeine with high theanine for gentle calm.	Harvest must avoid rain to keep the silver hairs intact—store in airtight tins away from light.
Bai Mudan (White Peony) White & Yellow Tea Lightly Oxidized Low caffeine Hot or Iced Also Known AsWhite Peony	Fuding, Fujian, China	Bud-and-two-leaf pick sun-withered, slow-oxidized to ~10%, then baked dry.	Ripe pear, melon sweetness, hay and a soft almond finish.	4 g at 90°C for 3 minutes; can handle gongfu steeps at 95°C for deeper fruit.	Offer when you want an approachable white tea with more body and gentle fruit tones.	Low-medium caffeine with a cozy, mellow profile.	Aging develops deeper honey notes—store loosely in breathable paper for slow maturation.
Shoumei White & Yellow Tea Partially Oxidized Low caffeine Hot or Iced Also Known AsLongevity Eyebrow	Northern Fujian, China	Later spring pluck sun-withered longer, allowing heavier natural oxidation before drying.	Honeyed jujube, dried apricot, warm hay and light spice.	5 g at 95°C for 5 minutes or simmer gently for a richer broth-like cup.	Great for slow-brewed comfort tea with honeyed, dried-fruit character.	Low caffeine, especially after aging, with soothing body warmth.	Traditional Cantonese shops boil aged shoumei with dried fruits for dessert soups.
Gongmei White & Yellow Tea Lightly Oxidized Medium caffeine Hot or Iced Also Known AsTribute Eyebrow	Fuding and Jianyang, Fujian, China	Late spring leaves withered longer, pile rested for mild natural oxidation around 20%, then baked.	Stewed apricot, jujube honey, toasted barley and a warming wood spice finish.	5 g at 95°C for 4 minutes; simmer 6 g in 500 ml water for 10 minutes for a richer broth.	Choose when you want an everyday white tea with amber liquor and stewed fruit depth.	Medium caffeine with comforting warmth.	Often aged for dim sum service—store in breathable bamboo baskets for slow caramelization.
Yueguangbai (Moonlight White) White & Yellow Tea Lightly Oxidized Medium caffeine Hot or Iced Also Known AsMoonlight White	Menghai and Jinggu, Yunnan, China	Large leaves picked in the evening, shade-withered indoors overnight, then slow-dried at low heat.	Honeyed lychee, ripe plum, soft cocoa and a hint of damp forest floor.	6 g at 95°C for 2½ minutes; gongfu 7 g at 96°C with 20-second infusions emphasize the lychee aroma.	Brew when you want a Yunnan white tea with honeyed stone fruit and gentle earthiness.	Medium caffeine with grounding sweetness.	Leaves show contrasting dark backs and white downy fronts—the hallmark 'moonlight' appearance.
Darjeeling White White & Yellow Tea Lightly Oxidized Medium caffeine Hot or Iced Also Known AsHimalayan White	Kurseong and Mirik Valleys, Darjeeling, India	First flush buds and leaves gently withered in cool mountain air, hand-rolled lightly, then slow-dried.	Muscat grape, white peach, alpine herb and a brisk mineral finish.	3 g at 85°C for 3 minutes; iced infusion works at 6 g per 500 ml cold water for 6 hours.	Serve when you want a Himalayan white tea with muscat grape lift and crisp minerality.	Medium caffeine with sparkling finish.	Production is tiny—reserve the down-covered leaf tips for showcase tastings.
Sheng Pu-erh Dark & Aged Tea Post-Fermented / Dark Tea Medium caffeine Hot or Iced Also Known AsRaw pu-erh	Yunnan highlands, China	Sun-withered maocha steamed and stone-pressed into cakes without post-fermentation.	Fresh apricot, camphor, brisk bitterness that mellows into sweet mineral finish.	Gongfu: 6 g in 100 ml at 98°C; flash rinse then 10–15 second steeps, extending gradually.	Select when you want a vibrant, age-worthy tea with bright bitterness and stone-fruit depth.	Medium-high caffeine with lively energy that softens as the tea ages.	Airflow storage encourages clean aging—avoid sealed plastic which can trap moisture.
Shou Pu-erh Dark & Aged Tea Post-Fermented / Dark Tea Medium caffeine Hot or Iced Also Known AsRipe pu-erh	Menghai or Pu'er, Yunnan, China	Wo dui piling technique accelerates microbial fermentation before pressing into cakes or bricks.	Dark cacao, wet earth, cedar wood, hints of dried longan and molasses.	Rinse quickly, then steep 7 g in 100 ml at 98°C for 15 seconds, increasing each infusion.	Serve when you want a smooth, earthy cup that feels like dark chocolate and forest floor.	Medium caffeine but very smooth thanks to microbial fermentation.	Rinse the pot with boiling water before brewing to warm the clay and release aromatics.
Liu Bao Dark & Aged Tea Post-Fermented / Dark Tea Low caffeine Hot or Iced Also Known AsLiubao dark tea	Cangwu County, Guangxi, China	Pan-fired, pile-fermented, then basket aged to develop signature betel-nut aroma.	Wet cedar, betel nut, camphor sweetness, gentle earthiness.	Rinse once, then steep 5 g in 150 ml at 95°C for 2 minutes; withstands boiling for dim sum service.	Choose for a mellow, woody dark tea often enjoyed with dim sum or hearty meals.	Low-medium caffeine with soothing warmth.	Aged baskets can develop prized golden flowers (Eurotium cristatum) that add sweetness.
Fu Zhuan Cha (Fu Brick Tea) Dark & Aged Tea Post-Fermented / Dark Tea Medium caffeine Hot / Gongfu Also Known AsGolden Flower Brick	Anhua County, Hunan, China	Coarse leaves pile-fermented, pressed into bricks, inoculated with Eurotium cristatum and warm-aged to bloom golden spores.	Toasted wheat, malt syrup, jujube, gentle camphor and a velvety broth.	Break 7 g, rinse quickly, then steep at 98–100°C for 20–30 seconds gongfu-style or simmer 10 g for 15 minutes.	Serve when you want a mellow, cereal-sweet dark tea rich in probiotic 'golden flower' culture.	Medium caffeine with soothing body.	Look for dense, amber 'golden flowers'; sparse bloom suggests improper humidity during fermentation.
Liu An Hei Cha Dark & Aged Tea Post-Fermented / Dark Tea Medium caffeine Hot / Gongfu Also Known AsLiu An Basket Tea	Lu'an, Anhui, China	Late summer leaves pan-fired, pile-fermented, steamed and packed into small bamboo baskets for slow aging.	Chinese date, dried longan, camphor, sweet basil and aged cedar.	Steep 6 g at 98°C for 40 seconds; for medicinal soups simmer 15 g with goji and red dates 20 minutes.	Perfect for restorative brews with herbal sweetness and aged wood depth.	Medium caffeine with gently drying finish.	Traditional baskets are lined with palm fiber; replace if moldy to keep aging clean.
Qianliang Cha (Thousand-Tael Tea) Dark & Aged Tea Post-Fermented / Dark Tea Medium caffeine Hot / Gongfu Also Known AsThousand-Tael Log	Anhua County, Hunan, China	Heavier leaves steamed, packed with bamboo core into meter-long logs, fermented in earthen rooms for months.	Brown sugar, dried date, pine smoke whisper and cooling camphor finish.	Slice 5–6 g, rinse, then steep at 100°C for 30 seconds; boil slices 5 minutes for rustic service.	Share when you want an aromatic log-fermented dark tea ideal for communal slicing.	Medium caffeine with lingering clarity.	Traditional logs weigh around 36 kg (one 'thousand tael'); modern mini versions mimic the profile for easier storage.
Jasmine Dragon Pearl Scented & Spiced Tea Lightly Oxidized Low caffeine Hot or Iced Also Known AsJasmine pearl	Fujian, China	Spring green tea is rolled into pearls, then layered overnight with fresh jasmine blossoms for 5–7 scentings.	Sweet jasmine petals, honeydew, silky green tea base.	2.5 g at 85°C for 2 minutes; iced version uses 6 g cold brewed for 6 hours.	Perfect when you want a fragrant green tea with natural jasmine blossom aromatics.	Low-medium caffeine with relaxing floral lift.	Only night-blooming jasmine is used; pearls retain fragrance for months when stored airtight.
Earl Grey Scented & Spiced Tea Fully Oxidized Medium caffeine Hot or Iced Also Known AsBergamot black tea	Blends from Sri Lanka, India, or China with Italian bergamot oil	Finished black tea is misted or blended with bergamot oil and sometimes citrus peel.	Bright bergamot zest, malt sweetness, gentle vanilla finish.	3 g at 95°C for 3 minutes; for lattes, steep double strength then add steamed milk.	Great for citrus-scented afternoon tea service or as a base for tea lattes.	Medium caffeine depending on base tea.	Add a twist of orange peel just before service to amplify aromatics.
Masala Chai Scented & Spiced Tea Fully Oxidized Medium caffeine Hot / Gongfu Also Known AsChai latte	North India street stalls and family kitchens	CTC Assam simmered with spices, milk, and sweetener; strained before serving.	Cardamom, ginger heat, black pepper, cinnamon, creamy caramelized milk.	Simmer 8 g tea with 250 ml water, spices, and 250 ml milk for 5 minutes; strain and sweeten.	Best for cozy, spiced milk tea service with warming spices and creamy texture.	Medium caffeine moderated by milk fat and spices.	Customize spice ratios—ginger and pepper for heat, fennel or star anise for sweetness.
Rose Congou Scented & Spiced Tea Fully Oxidized Medium caffeine Hot or Iced Also Known AsRose-scented black tea	Fuzhou, Fujian, China	Congou black tea is layered with fresh rose petals, rested overnight, then re-fired and re-scented multiple times.	Rose jam, honey, red grape skin and soft cocoa.	3 g at 95°C for 3 minutes; iced version shines with 6 g flash-brewed then chilled.	Pour when you want a romantic black tea layered with damask rose fragrance for desserts or afternoon tea.	Medium caffeine with soothing floral lift.	Use porcelain or glazed ware—porous clay can permanently retain rose oils.
Lychee Black Tea Scented & Spiced Tea Fully Oxidized Medium caffeine Hot or Iced Also Known AsLizhi Hongcha	Guangdong and Guangxi, China	Finished black tea is smoked and baked with lychee shells or infused with lychee juice before final drying.	Lychee syrup, caramelized sugar, subtle cedar and cacao nib.	Use 4 g at 95°C for 3 minutes; for cold brew steep 8 g in 600 ml chilled water 8 hours.	Ideal for iced tea bars or fruity milk teas with lush lychee sweetness.	Medium caffeine with dessert-like aroma.	Traditional style uses winter-harvest lychees—modern flavored syrups are a shortcut but lack depth.
Osmanthus Oolong Scented & Spiced Tea Lightly Oxidized Medium caffeine Hot or Iced Also Known AsGui Hua Oolong	Nantou, Taiwan	Lightly oxidized oolong is blended with fresh osmanthus blossoms, gently warmed, rested, and sifted to remove petals.	Apricot, osmanthus honey, sugarcane and a breezy floral finish.	Steep 5 g at 90°C for 2 minutes; cold brew 8 g in 700 ml water for 6 hours for sparkling clarity.	Choose when you want a sunny, apricot-scented oolong that works hot or iced.	Medium caffeine with uplifting aroma.	Avoid boiling—high heat can turn osmanthus oils bitter.
Chrysanthemum Pu-erh Scented & Spiced Tea Fully Oxidized Medium caffeine Hot or Iced Also Known AsJu Hua Pu-erh	Hong Kong tea houses using Yunnan ripe pu-erh and Hangzhou chrysanthemum	Ripe pu-erh leaves are blended with dried chrysanthemum blossoms or compressed together into mini tuo cakes.	Dark caramel, earthy cocoa, cooling chrysanthemum and gentle herbal sweetness.	Steep 6 g at 98°C for 2 minutes; simmer with a slice of dried tangerine peel for Cantonese herbal style.	Serve after rich meals for a soothing, digestive dark tea with cooling chrysanthemum.	Medium caffeine moderated by chrysanthemum's cooling nature.	Popular in Cantonese dim sum halls—pre-rinse chrysanthemum blossoms to remove stray pollen.
Chamomile Infusion Herbal Infusions Herbal / No Camellia sinensis Caffeine-free Hot / Gongfu Also Known AsManzanilla	Egypt or Eastern Europe	Dried matricaria blossoms gently dehydrated to preserve apple-like aromatics.	Honeyed apple, hay sweetness, soft floral finish.	Use 3 g per 200 ml at 95°C for 5 minutes; cover to keep volatile oils.	Pour in the evening for a caffeine-free floral cup that supports relaxation.	Naturally caffeine-free with calming apigenin.	Avoid boiling or over-steeping to prevent bitterness.
Rooibos Herbal Infusions Herbal / No Camellia sinensis Caffeine-free Hot or Iced Also Known AsRed bush	Cederberg Mountains, South Africa	Needle-like leaves are bruised and oxidized in mounds, then sun-dried to deepen caramel flavor.	Honey, vanilla, apricot, subtle woody spice.	3 g at 95°C for 5 minutes; great as cold brew with citrus slices overnight.	Serve for a caffeine-free cup with honeyed rooibos sweetness, excellent plain or with milk.	Naturally caffeine-free and rich in antioxidants.	Pair with vanilla syrup for a caffeine-free latte.
Peppermint Leaf Herbal Infusions Herbal / No Camellia sinensis Caffeine-free Hot or Iced Also Known AsMint tea	North America and Europe	Peppermint leaves are quickly heated then dried to lock menthol intensity.	Brisk menthol chill, sweet herbal finish.	2 g per 200 ml boiling water for 4 minutes; delicious iced with lemon.	Serve after meals to refresh the palate and aid digestion without caffeine.	Naturally caffeine-free.	Blend with green tea for Moroccan mint style if caffeine is desired.
Hibiscus Roselle Herbal Infusions Herbal / No Camellia sinensis Caffeine-free Hot or Iced Also Known AsRoselle, Agua de Jamaica	Sudan and Sahel regions, now widely grown in Mexico and Southeast Asia	Roselle calyces are harvested, split, and sun-dried or gently dehydrated to lock in color.	Bright cranberry tang, pomegranate depth, clean floral finish.	Use 4 g per 250 ml at 95°C for 6 minutes; chill with citrus slices for agua fresca.	Serve iced or hot when you want a tart, ruby-colored herbal packed with vitamin C.	Naturally caffeine-free and rich in anthocyanins.	Combine with ginger or cinnamon to round the sharp acidity.
Lemongrass Infusion Herbal Infusions Herbal / No Camellia sinensis Caffeine-free Hot or Iced Also Known AsCymbopogon Tea	Native to Southeast Asia; cultivated in Thailand, Indonesia, and Sri Lanka	Stalks are harvested young, bruised, cut, and shade-dried to retain volatile citrals.	Zesty lemon peel, ginger warmth, faint sweet grass.	Steep 4 g per 250 ml with boiling water for 6 minutes; strain well to avoid fibrous texture.	Offer after meals for a citrusy, caffeine-free digestif that brightens the palate.	Naturally caffeine-free with calming citral oils.	Excellent chilled with mint for Southeast Asian-style refreshers.
Ginger Root Decoction Herbal Infusions Herbal / No Camellia sinensis Caffeine-free Hot / Gongfu Also Known AsFresh Ginger Tea	Cultivated across India, China, and Indonesia	Fresh rhizomes are sliced or crushed; dried versions are dehydrated then gently roasted.	Fiery ginger heat, molasses sweetness when simmered, lingering spice.	Simmer 10 g fresh ginger in 300 ml water for 8–10 minutes; add honey or brown sugar to taste.	Pour when a warming, spicy cup is needed to settle the stomach or fend off chills.	Naturally caffeine-free with warming gingerols.	Pair with black tea for masala chai bases, or with lemon for cold-weather tonics.
Chrysanthemum Flower Tea Herbal Infusions Herbal / No Camellia sinensis Caffeine-free Hot or Iced Also Known AsJu Hua Cha, Chrysanthemum Infusion	Hangzhou, China with premium cultivars from Tongxiang and Huangshan	Fully opened blossoms are blanched, cooled, and air- or oven-dried to maintain petal integrity.	Honeyed floral notes, cooling herbal sweetness, hint of chrysanthemum pollen.	Rinse quickly, then steep 3 g at 90°C for 2–3 minutes; ideal combined with goji berries.	Serve alongside rich meals to refresh vision and cool the body.	Naturally caffeine-free with cooling traditional Chinese medicine energetics.	Rinse gently to remove sulfur residues from commercial blossoms.
Butterfly Pea Blossom Herbal Infusions Herbal / No Camellia sinensis Caffeine-free Hot or Iced Also Known AsBlue Pea Flower	Native to Southeast Asia, especially Thailand and Malaysia	Fresh petals are plucked, sorted, and shade-dried to preserve blue anthocyanins.	Delicate pea blossom, soft earthiness, light vegetal sweetness.	Steep 2 g in 200 ml boiling water for 5 minutes; add citrus to shift the liquor to violet.	Highlight when a vivid cobalt cup or color-changing cocktail base is desired.	Naturally caffeine-free.	Blends well with lemongrass or pandan for Southeast Asian desserts.
Yerba Mate Herbal Infusions Herbal / No Camellia sinensis High caffeine Hot or Iced Also Known AsMate, Chimarrão	Atlantic forests of Paraguay, Argentina, and southern Brazil	Leaves are flash-roasted to halt oxidation, dried over wood fire, and aged for mellow sweetness.	Green hay, toasted herbs, gentle smoke, soft sweetness.	Fill a gourd two-thirds with yerba, tilt, add cool water, then infuse 5 g at 75–80°C repeatedly with a bombilla.	Offer when sustained stimulation and grassy depth are desired, traditionally shared in a gourd.	High caffeine from natural xanthines; gradual release over multiple steeps.	Avoid boiling water to prevent bitter wash and scorching the yerba.
Lavender Bud Tea Herbal Infusions Herbal / No Camellia sinensis Caffeine-free Hot or Iced Also Known AsLavandula Tea	Mediterranean basin, notably Provence in France	Lavender spikes are hand-cut at early bloom and dried slowly in dark, ventilated lofts.	Soft floral perfume, honeyed herb, whisper of camphor.	Steep 2 g at 90°C for 4 minutes; blend with chamomile or lemon balm for layered bedtime blends.	Offer before bedtime for a calming, aromatic cup that eases tension.	Naturally caffeine-free.	Dose lightly; too many buds can lead to soapy bitterness.
Rosehip Infusion Herbal Infusions Herbal / No Camellia sinensis Caffeine-free Hot or Iced Also Known AsWild Rose Tea	Harvested from wild Rosa canina across Chile and the Balkans	Fruits are halved, deseeded, and gently dried to preserve tartness without scorching oils.	Cranberry and red currant tartness, subtle honey sweetness.	Steep 5 g at 95°C for 7 minutes; combine with hibiscus for vivid color and balanced acidity.	Serve for a tangy, ruby herbal rich in natural vitamin C and gentle sweetness.	Naturally caffeine-free.	Do not boil directly; prolonged heat can degrade vitamin C content.
Lemon Balm Infusion Herbal Infusions Herbal / No Camellia sinensis Caffeine-free Hot / Gongfu Also Known AsMelissa Tea	Southern Europe and Mediterranean region	Leaves are harvested before flowering and dried quickly to prevent darkening.	Gentle lemon, minty undertone, sweet herbal finish.	Steep 3 g fresh or dried leaves at 90°C for 5–10 minutes; cover while steeping to keep oils in.	Serve to soothe anxiety, aid sleep, or settle a nervous stomach.	Naturally caffeine-free.	Often called the 'gladdening herb' for its mood-lifting properties.
Echinacea Infusion Herbal Infusions Herbal / No Camellia sinensis Caffeine-free Hot / Gongfu Also Known AsConeflower Tea	North American prairies	Roots, leaves, and flowers are harvested, cleaned, and dried; roots are often roasted for deeper flavor.	Earthy, piney, floral, with a characteristic tongue-tingling sensation.	Simmer 1 tsp roots in 250 ml water for 10–15 minutes; steep leaves/flowers for 5–7 minutes.	Drink at the first sign of a cold or flu to support immune function.	Naturally caffeine-free.	The tingle indicates the presence of alkylamides, the active immune-boosting compounds.