Tea↕ | Type↕ | Origin↕ | Caffeine Level↕ | Flavor Profile↕ | Known For↕ |
|---|---|---|---|---|---|
Earl Grey | Black | England | Medium-High (40-70 mg) | Citrusy, floral, bergamot | Named after British Prime Minister Charles Grey — bergamot oil gives it that distinctive citrus flavor, Captain Picard's 'Tea, Earl Grey, hot' made it iconic |
English Breakfast | Black | England | High (50-90 mg) | Strong, malty, robust | Britain's morning staple — blend of Assam, Ceylon, and Kenyan teas, meant to be drunk with milk, the backbone of the British Empire (seriously) |
Matcha | Green | Japan | High (60-70 mg per serving) | Grassy, umami, sweet, vegetal | Stone-ground green tea powder — Japanese tea ceremony centerpiece, entire leaf is consumed (not steeped), L-theanine provides calm alertness, now in every café latte |
Sencha | Green | Japan | Medium (20-40 mg) | Grassy, slightly sweet, refreshing | Japan's most consumed tea — steamed (not pan-fired like Chinese greens), accounts for 80% of Japanese tea production, vibrant green color |
Darjeeling | Black | West Bengal, India | Medium (40-60 mg) | Floral, muscatel, light | The 'Champagne of teas' — grown at high altitude in the Himalayas, first flush (spring harvest) is the most prized, lighter than most black teas |
Chai (Masala Chai) | Black (spiced) | India | Medium-High (50-70 mg) | Spicy, warm, sweet, aromatic | India's national drink — black tea with cardamom, cinnamon, ginger, cloves, boiled with milk and sugar, chai wallahs serve it on every street corner |
Chamomile | Herbal (tisane) | Europe | None (0 mg) | Floral, honey-like, mild, calming | The world's most popular bedtime tea — not technically tea (it's dried flowers), used medicinally for thousands of years, Peter Rabbit's mother gave it to him |
Peppermint | Herbal (tisane) | Europe | None (0 mg) | Cool, refreshing, minty | Digestive aid and refresher — naturally caffeine-free, settles the stomach after meals, menthol provides the cooling sensation, Moroccan mint tea uses spearmint instead |
Oolong | Oolong | Fujian, China / Taiwan | Medium (30-50 mg) | Complex, floral to roasted | Between green and black tea (partially oxidized) — Taiwanese high-mountain oolong is prized, can be re-steeped 5-7 times with evolving flavors each time |
Pu-erh | Fermented (dark) | Yunnan, China | Medium-High (30-70 mg) | Earthy, smooth, woody, mushroomy | The only tea that ages like wine — compressed into cakes and aged for decades, vintage pu-erh sells for thousands, microbial fermentation gives it earthy depth |
Jasmine | Green (scented) | Fujian, China | Medium (20-40 mg) | Fragrant, sweet, floral | Green tea scented with jasmine flowers — layered with fresh blossoms repeatedly during processing, the most popular scented tea in China, calming aroma |
Assam | Black | Assam, India | High (50-90 mg) | Bold, malty, brisk | The strongest Indian tea — grown in lowland river valleys, base of most breakfast blends and chai, malty flavor holds up to milk and sugar, CTC processing common |
Rooibos | Herbal (tisane) | South Africa | None (0 mg) | Sweet, nutty, slightly vanilla | South Africa's national drink — not actually tea (it's a legume plant), naturally caffeine-free and sweet, red bush color, good alternative for caffeine-sensitive people |
White Peony (Bai Mudan) | White | Fujian, China | Low (15-30 mg) | Delicate, sweet, subtly floral | Minimally processed — young leaves and buds, barely oxidized, the most subtle of all teas, highest antioxidant content, was reserved for Chinese royalty |
Silver Needle (Bai Hao Yinzhen) | White | Fujian, China | Low (15-25 mg) | Sweet, delicate, hay-like, melon | The most premium white tea — made only from unopened buds covered in silver-white fuzz, one of the world's most expensive teas per gram, incredibly subtle |
Genmaicha | Green | Japan | Low-Medium (15-30 mg) | Nutty, toasty, popcorn-like | Green tea mixed with roasted brown rice — some rice kernels pop like popcorn during roasting, originally a poor person's tea (rice as filler), now beloved for its toasty flavor |
Hibiscus | Herbal (tisane) | North Africa / Middle East | None (0 mg) | Tart, cranberry-like, fruity | Deep red color and tart flavor — used across Africa, Middle East, and Caribbean (called agua de jamaica in Mexico), high in vitamin C, naturally lowers blood pressure |
Lapsang Souchong | Black (smoked) | Wuyi Mountains, Fujian, China | Medium (40-60 mg) | Smoky, pine, campfire | Smoked over pinewood fires — the most divisive tea on earth (you love it or hate it), originated when tea was accidentally dried over a fire during wartime |
Gyokuro | Green | Japan | High (35-50 mg) | Rich, umami, sweet, marine | Japan's most premium tea — shade-grown for 20+ days before harvest, boosting chlorophyll and L-theanine, intensely savory umami flavor, brewed at lower temperature |
Yerba Mate | Herbal (holly plant) | South America (Argentina, Brazil, Paraguay) | High (85 mg per serving) | Earthy, grassy, slightly bitter | South America's social drink — shared from a gourd with a metal straw (bombilla), more caffeine than tea but less than coffee, Messi and Argentine footballers drink it constantly |
Free to explore · No signup needed
Frequently asked questions
How is the Types Of Tea list ranked?
The Types of Tea list is currently sorted by the source data's default ordering. Community voting is not enabled on this dataset.
How many entries are in this Types Of Tea dataset?
This dataset contains 20 entries, each with multiple sortable, filterable columns. The full table is visible on this page and can be downloaded as a CSV, JSON, or Excel file.
Can I download the Types Of Tea data?
Yes. The download buttons at the top of the page give you the full 20-row dataset as CSV, JSON, or Excel. Use of the data is permitted under a Creative Commons Attribution license — credit dtbse.com when you republish.
Related Datasets
More in Food & Drink
Tea Varieties Worldwide
Popular tea varieties from around the world with origin, type, caffeine levels, flavor profiles, and health benefits.
Tea Varieties
20 teas — from matcha to masala chai, which tea is your cup?
Types of Cheese
World cheeses by origin and type — from Italian Parmigiano-Reggiano to Mexican Cotija, the definitive guide to cheese varieties.
Noodles of the World
Noodle varieties from cultures around the world.
Soups of the World
Soup varieties from cultures around the world.
Desserts
20 iconic desserts from around the world — which sweet treat is the ultimate?
Soft Drinks
20 of the world's most popular soft drinks — which soda is king?
Fermented Foods
Kimchi, sauerkraut, kombucha, miso, tempeh — which ancient tradition of controlled decomposition has produced the most essential food, and whose contribution to human nutrition and flavor has done the most to prove that rot can be delicious?
Hot Sauce Brands
Hot Sauce Brands (The Global Cult)
Spices & Seasonings
20 essential spices — which seasoning is the most indispensable?
Turkish Cheeses
Traditional cheese varieties of Turkey with regional origins and descriptions. Source: Wikipedia.
Types of Pasta
Italian pasta shapes and varieties — from spaghetti and penne to orecchiette and paccheri, the complete guide to pasta shapes and their perfect sauces.