Among the 3,000 different types of teas, some are:

Black Tea: Preferred in India, Pakistan, US, Russia and UK, these teas include the Assam, Darjeeling, Sri Lankan and Kenyan varieties. Fresh leaves are allowed to wither and darken to take a characteristic blackish-brown colour.

Green Tea: Consumed in Japan and China, tealeaves are lightly dried to produce these teas, which should be taken without adding milk or sugar. 

Oolong Tea: China consumes oolong tea, which has partially withered and oxidized dry leaves.  

 Flavoured Tea: Since tealeaves readily absorb flavours, it is possible to infuse it with flavours of rose, jasmine and orange.

Tisanes: These so-called herbal teas are strictly not teas at all since they do not have any tealeaves. They are more accurately infusions of water and herbs.

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