tea (review)

Tea teas:

• White tea
• Green tea:
  • Chinese:
    • Gunpowder tea (rolled in pellets for freshness)
    • Long Jing* ('dragon's well' tea, mellow and refreshing)
    • Pi Lo Chun* ('dragon's well' tea, mellow and refreshing)
    • Mint tea (gunpowder tea with sugar and mint, as served in Morrocco)
    • Tai Ping Monkey King* (pointed tea of Anhui, listed here mainly because it's got such a great name)
    • Young Hyson* ('before the rains' - also known as Chun Mee - pungent and full-bodied)
  • Japanese:
    • Gyokuro (high-grade leaf tea, with a bright lime-green colour and slightly sweet flavour)
    • Sencha (high-grade leaf tea)
    • Bancha (lower-grade leaf tea)
    • Matcha (powdered tea used in the tea ceremony and for making green tea ice cream)
    • Hojicha (roasted green tea)
    • Kukicha (roasted twig tea)
    • Genmaicha (green tea and rice tea as one)
• Oolong tea:
  • Bai Hao* ('White Hair', a relatively strong Oolong)
  • Peach Blossom Oolong* (a subtle, peachy and delicious Formosa Oolong)
  • Pouchong (very light tea, often scented; sometimes called green oolong)
  • Shui Hsien* ('water sprite' tea, fragrant and rich but lighter than Ti Kuan Yin)
  • Silvertip Oolong* (a refreshing, autumnal Formosa oolong)
  • Ti Kuan Yin ('Iron Goddess of Mercy', a full-bodied, slightly flowery Fujian oolong - see also monkey picked tea)
• Black tea:
  • Assam (rich, dark, slightly malty)
  • Ceylon (a popular medium-strength variety)
  • Darjeeling (light, with a slightly flowery aroma; also available as a green tea)
  • English tea (black tea, usually blended, served with milk and often sugar; see also PG Tips, Tetley, etc.)
  • English Breakfast (one of the classic blends used to make English tea - actually a rather vague term, applied to several different blends)
  • Tippy Golden Flowery Broken Orange Pekoe (no, really)
  • Iced tea (chilled black tea, often served with lemon and sometimes other flavourings - see also sweet tea, Fruited iced tea, peach iced tea and Italian iced tea)
  • Keemun (smooth Chinese black tea)
  • Lemon tea (either with lemon juice squeezed in, or lemon flavouring the dry tea)
  • Russian Caravan (a rich, hearty, blended tea)
  • Yak butter tea (Tibetan, salty)
  • Yunnan* (strong yet fragrant Chinese tea)
• Pu er tea
• Scented tea:
  • Chai (an Indian word for tea; in English, it usually refers to Indian-style spiced tea - see also High Chai)
  • Earl Grey (light black tea scented with bergamot oil, which may be drunk with or without milk)
  • Jasmine tea (often pouchong but may be made with green, oolong or black tea, scented with jasmine flowers)
  • Lady Grey (Earl Grey with extra citrus flavours)
  • Lapsang Souchong (black tea scented with pine smoke)
  • Osmanthus tea* (a lot like jasmine tea, only osmanthus)
  • Vanilla tea* (usually black; warming, with caramel overtones)
  • Ginseng tea* (ginseng exists as a tea in its own right, but it is most often mixed with green tea or oolong)

See Also:

• Grading tea
• History of tea
• Chinese tea
• Russian tea
• How to make a decent cup of tea
• Tea Ceremony:
  • Japanese Tea Ceremony
  • Japanese Tea Ceremony Talk
  • Seven Standards for the Tea Ceremony
  • Four Principles of Tea Ceremony
  • Gongfu cha
• The Book of Tea
• Tea Blends
• Things to put in tea
• Devon cream tea
• Cup of tea
• ISO standard cup of tea
• The Teamaster and the Samurai
• Tasseomancy (reading tea leaves)
• Watering plants with tea
• Chau Yep Ahn: Tea Eggs
• Plum Blueberry Apple Jasmine Tea Wine
• Tea smoking
• Hey, baby, wanna do some tea?
• How I came to love tea
• Everything stops for tea
• Tea bag
• Tea infuser
• Teapot, Yixing teapot
• Teasmade
• Tea cosy
• Ye Olde English Tea Shoppe
• Twinings
• Fortnum & Mason
• Making herbal preparations : tea
• Tisane
• Rooibos tea
• Silver tea
• Tealess