Tea

Tea has a single origin: Camellia sinensis, native to the forests where southwest China, northern Myanmar and northeast India meet. It was taken as medicine first — Han-dynasty tombs hold the earliest physical traces — and became a daily drink in Tang China, where Lu Yu’s Classic of Tea codified it in the eighth century. Everything from the Japanese ceremony to the British cup descends from that one plant.

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American iced teaAnxi TieguanyinAssam teaAzorean teaBangladeshi milk teaBubble milk teaBurmese milk teaButter teaButter tea / po chaCameron Highlands teaCeylon teaChamomile infusionCoca leaf infusionCommercial black tea with milk and sugarDarjeeling teaEarl Grey teaEnglish breakfast teaFuzhou jasmine teaGeorgian teaHibiscus tea / karkadé / bissapHyderabadi Irani chaiIndonesian loose-leaf teaIranian black teaIraqi chaiIrish breakfast teaJasmine teaJavanese clay-pot teaKandy teaKarak chaiKenyan black teaKrasnodar teaLahpet / fermented tea leavesLankaran teaLinden flower teaMalawi teaMasala chaiMatchaMate cocidoMint teaMoroccan mint teaNepali chiyaNilgiri teaOolong teaPu-erh teaPu’er teaPulled milk teaRooibos infusionRuhuna teaRussian samovar teaRwandan teaSenchaSideritis mountain teaSouthern sweet teaTea as a daily beverageTea as a prepared beverageThai iced teaTurkish teaUzbek green teaUzbek milk teaVietnamese iced tea