From the hills of Sri Lanka and India to the mountains and valleys of Kenya, tea is grown in some of the world's most exotic places.

Four basic types of tea are produced and enjoyed worldwide: black, green, oolong and white teas. Interestingly, all these teas come from the raw leaves of the same tea plant, Camellia sinensis which in the wild can grow 90 feet and higher. What distinguishes each category is the method used when processing the tea leaves. The way the leaves are processed-steamed, fermented (oxidized), dried or bruised-gives the tea the special characteristics of its category. In the past, in some countries, monkeys were trained to pick the tea leaves and toss them to the ground. Today the Camellia Sinensis bush is grown as an important plantation crop and is kept to a height of three feet for easy cultivation.

Black Tea

Black teas are the world's most commonly produced tea. Like red wine, black teas are fuller bodied and have stronger flavours. Black tea is made from leaves that have been fully oxidized and it is the oxidization process, oxygen coming into contact with the enzymes in the tea leaf, that distinguishes black teas from green. The oxidization process is also known as fermentation.

Assam (India): Assam tea is grown in an area covering the Brahmaputra valley, from the Himalayas to the Bay of Bengals. Assam is an excellent morning tea, often enhanced by the addition of milk.

Ceylon (Sri Lanka): There are several varieties of Ceylon tea, but most of the Sri Lankan harvest goes into blends. Commercial blends advertised as "Orange Pekoe" are usually blends of India and Ceylon.

Darjeeling (India): Darjeeling teas are produced in India and are often called the "Champagne of Tea". Darjeeling teas grow in altitudes of 6,000 feet, limiting harvest to a short period. The teas are exquisite, delicate with that distinctive Darjeeling astringency so admired.

Earl Grey: This tea was named for the second Earl Grey who was awarded the recipe from a Chinese tea-loving mandarin in 1830. Traditionally a blend of Chinese black tea, it is flavoured with the oil of bergamot, a pear-shaped fruit grown in the Mediterranean. A very popular afternoon refresher.

Keemun (China): This is the foundation of many English Breakfast blends. Keemuns are famous for their aroma and natural sweetness. It is lower in caffeine than the average black teas.

Lapsang Souchongthey (China): This tea is fired over smoking pine needles, which produces a striking smoky odor and flavor. The best varieties are not overwhelmed by the smoke, but retain subtlety and a mix of other flavors.

Nilgiri (India): Nilgiri teas are grown in South India, at high altitudes and very rich soil producing bright liquoring cups that have unique floral-like flavour with medium body.

Sikkim (India): This variety comes from a tea-growing area very near Darjeeling. It combines Darjeeling's delicate flavor and light body with Assam's maltiness.

Yunnan (China): The Yunnan province is the leading producer of China black tea. Yunnan's brown liquor has a subtle, earthy, peppery flavor. 

Green Tea

Most popular in Asia, green tea is not oxidized. It is withered, immediately steamed or heated to prevent oxidation and then rolled and dried. It is very refreshing and characterized by a delicate taste and light green colour. 

Ambootia Tea Estate: This estate grows numerous grades of organic greens from Darjeeling.

Arya Green: From Darjeeling.

Bancha (Japan): Bancha refers to late-harvested teas.

Dragon Well: Grown in China, the rich toasty flavour and herbal aroma makes this blend one of the finest green teas available.

Genmaicha (Japan): This visually dramatic tea is made by mixing high-pressure roasted rice with Sencha. The roasted flavour of whole grain rice is a perfect match for the tea and produces a beverage which is rich in flavour

Gunpowder: The most popular of green blends, each leaf is rolled into a tiny compact pellet and provides a very subtle fragrance and sweet flavour

Gyokuro (Japan): Also known as "Pearl Dew," it is the most highly valued Japanese tea with a surprisingly rich, herbaceous tea.

Hojicha (Japan): Roasted tea is called Hojicha.

Jasmine (China Green): This tea is scented with jasmine flowers. Some is made from Baozhong tea, but most is based on completely unoxidized green. The highest quality is called Yin Hao.

Makaibari Tea Estate: This estate produces a biodynamically grown, world-class tea, the winner of many awards. Also from Darjeeling.

Mattcha (Japan): Mattcha is the powdered tea used in the famed Tea Ceremony. It is also called Tencha (before it is powdered).

Seeyok (Sweet Chiyakaman): This green is organic with some character of Darjeeling. The tea garden is located on the Indo-Nepal border.

Semabeong (Abode of the Bear): A very interesting organic green tea from a tea garden located at nearly the highest altitude in Darjeeling.

Sencha (Japan): Sencha is a generic name for Japanese green tea, applying to most high quality tea other than Gyokuro. Sencha is for the Japanese what English breakfast tea is for the British and is a staple in most Japanese households, the "everyday drink" of Japan

Spider Leg (Japan): This is a "basket-fired" variety of Gyokuro, meaning that it is fired in bamboo baskets. The leaves turn out long and thin, hence the name "Spider Leg."

Oolong Tea

Oolong tea traditionally comes from two small tea growing areas, Fujian, a southeast province of China, and Taiwan, where it is known as Formosa Oolong.

Black Dragon: Delicate, fruity tasting tea, Black Dragon is light-coloured Oolong tea heralding from China and Taiwan.

Formosa Oolong (Taiwan): 
Formosa Oolongs, grown in Taiwan, have a long-standing reputation as the finest Oolongs available - the "Champagne of Teas". 

Formosa Pouchong:
The Formosa Pouchong is an unusual tea, sharing commonalities with green and Oolong teas. Only about 18% oxidized, this tea is fruitier than green tea but does have its natural, refreshing taste and lightness. 

Pu-erh (China): Pu-erh is an unusual large-leafed oolong with a characteristic earthy flavor. Pu-erh is renowned for its alleged medicinal effects on the digestive tract. Some Chinese, in fact, drink it only as medicine.

Ti Kuan Yin (or Tai Guanyin) (Mainland China): If of good quality, this is a truly magnificent Oolong, as good as many Formosa Oolongs. Its colour ranges from pinkish to gold, and its peachy flavour is strong and rich. 

White Tea

White teas are among the rarest in the world. This rare, expensive variety is made up entirely of buds, traditionally picked only at daybreak in four provinces of northeast China. These teas are hand sorted and their flavour is very delicate and subtle.