India
India is the largest tea-producing country in the world. Indian black teas are widely known for their range and excellence. The best known black Indian teas are Assam and Darjeeling, which is often referred to as the "Champagne of Tea".

China
Chinese black teas can be mild, sweet, or full-bodied with a range of smokiness. Best known Chinese Black Teas are Keemun, Lapsang Souchong, and Yunnan blacks.

Ceylon (Sri Lanka)
Ceylon (Sri Lanka) teas offer the tea connoisseur a large spectrum of flavours.

Sri Lankan black teas have brisk and refreshing flavour with mild floral aromas. Best known are Ceylons, Pekoe, Orange Pekoe, Broken Pekoe, and Broken Orange Pekoe.

Also, black tea is produced in some other parts of the world – Kenya, Tanzania, Vietnam, Nepal, Java.

In China, the history of green tea goes back about 5000 years.

Green Tea is a lightly oxidised (5-15%) tea. The oxidation process is stopped after a minimal amount of oxidation by application of heat; either with steam, a traditional Japanese method; or by dry cooking in hot pans, the traditional Chinese method. Green tea is processed within one to two days of harvesting.

Green tea is not only a beverage, it also contributes to good health in many ways. It is rich in fluoride and prevents dental problems. In addition, green tea is beneficial for the prevention of arteriosclerosis, it helps in digestion, reduces the cholesterol and it is fat dissolving. Green tea is a rich source of antioxidants which are known for their cancer preventing properties.

Major green tea producers are: China, Japan, Taiwan (Formosa).

White teas are amongst the most noble and mild varieties in the world. Only the youngest and as yet unopened buds, still covered in silvery down are picked and wilted quickly in moderate daylight.  Afterwards the leaves are heated and air dried again.

A study published in Science News on April 15, 2000, revealed that white tea may be up to five times more protective against cancers than even green tea.

In Chinese Medicine, white tea is thought to be a very effective cooling tea. It is popular for treating skin problems from acne to Chicken Pox.

White teas are mostly grown in China’s Fujian Province. Other provinces that produce white teas are: Hunan and Guangxi, both in south-central China.

Sri Lanka makes a small amount of silver tips white tea from a different variety and they are making other styles of white tea in Darjeeling.

Oolong tea (translated from Chinese – Red Dragon) is very popular in China for its fat dissolving properties. Many Chinese claim that it is possible to loose weight by regularly drinking 2-3 cups of oolong tea a day.

It is believed that Oolong originated in the Wuyi mountains along the western borders of Fujian province, and has been exported from there since the 18th century. Today Oolong is also produced in other areas, but Fujian remains one of the biggest producers.

Oolong is semi-fermented tea. The green tea leaves which are to become oolong tea, must not be picked too soon and it is very important that they are processed immediately after plucking. The leaves are first wilted in direct sunlight, and then shaken in bamboo baskets to lightly bruise the edges of the leaves. Next they are alternately shaken and spread out to dry until the surface of the leaves turn slightly yellow, while the edges turn into a reddish color. This reaction is due to the contact between the bruised leaves and oxygen. At this stage, the leaves give off an orchid like fragrance. This period of fermentation is halted after 1½ - 2 hours by firing the leaves. Oolong is always whole-leafed and never passes to the rolling process.

The color of Oolong infusion is between a light greenish-brown and a light orangish-brown. It's taste recalls mellow fruits, flowers and wet forests.

Flavoured teas are very popular nowadays.

There are 3 ways of tea aromatisation.

* Synthetic – with chemical concentrates. This is the cheapest method of tea aromatisation;

* Aromatisation with natural extracts – bergamot, essential oils. The most famous tea – Earl Grey tea;
* Aromatisation with natural components – jasmine and osmanthus flowers, fruit bits and berries

Nature has provided us with a variety of herbs that interact with these systems in positive, reliable ways.

Herbal tea has been imbibed nearly as long as written history extends. An herbal tea, also known as tisane, or ptisan is an herbal infusion made from anything other than the leaves of the tea bush (Camellia sinensis). The English word "tisane" originated from the Greek word ptisane, a drink made from pearl barley.

Herbal teas are often consumed for their physical or medicinal effects, especially for their stimulant, relaxant or sedative properties.

Hardly any other drink offers such a large flavour variety as herbal tea blends. Spicy, flowery, sweet, sour, even hot – no flavour is missing. No limit is set while enjoying this beverage since it is mostly without caffeine, tannin or acid. Each herb plant is already impresses with its taste. There are barely any parallels, even under similar looking plants. Thus Nana Mint differs from Peppermint in its typical “spearmint” note while the eucalyptus gives a rather crispy freshness.

Dried herbs should be store in cool, dark, airtight conditions.

Rooibos, (Red-bush, scientific name Aspalathus linearis) is a broom-like member of the legume family of plants. Commonly called in the USA 'South African Red Tea' and in the UK 'rooibos' or 'redbush', the product has been popular in South Africa for generations and is now consumed in many countries. Rooibos is grown only in a small area in the Cedarberg of the Western Cape province. Generally, the leaves are oxidised, a process often, and inaccurately, referred to as fermentation by analogy with wine-making terminology. This process produces the distinctive reddish-brown colour of rooibos and enhances the flavour. Unoxidised "green" rooibos is also produced, but the more demanding production process for green rooibos (similar to the method by which green tea is produced) makes it more expensive than traditional rooibos.

Rooibos is becoming more popular in Western countries particularly among health-conscious consumers, due to its high level of antioxidants:
* Rooibos is naturally caffeine free;
* Can be strongly recommended for people suffering with irritability, headaches, disturbed sleeping patterns, insomnia, nervous tension, mild depression or hypertension, as it contains no caffeine and has a soothing effect on the central nervous system;
* Stomach and digestive problems such as nausea, vomiting, heartburn, stomach ulcers and constipation can also be relieved by drinking caffeine free Rooibos;
* Rooibos has anti-spasmodic properties, and can be used to relieve stomach cramps and colic in infants;
* Rooibos is of benefit in the management of allergies such as hayfever and asthma;
* Rooibos has a soothing effect on the skin, relieving itching and certain skin irritations such as eczema, nappy rash and acne when directly applied to the affected area;
* Rooibos contains natural kilojoule (calorie) free sweeteners, and it is therefore a soothing drink for people on a kilojoule (calorie) restricted diet;
* Rooibos is low in harmful tannin and therefore does not have a negative effect on the absorption of iron in the body;
* Rooibos contains iron, potassium and copper - minerals which are essential for several metabolic functions;
* Rooibos also supplements the daily amounts of calcium, manganese and especially fluoride, needed for the development of strong teeth and bones;
* Rooibos contains zinc and alpha hydroxy acid, which promote a healthy skin;
* Rooibos contains magnesium - necessary for a healthy nervous system;
* As Rooibos contains no oxalic acid it can be drunk freely by people suffering from kidney stones;
 

Mate is an infusion, prepared by steeping dried leaves of Yerba Mate (Ilex paraguariensis) in hot water. It is the national drink in Argentina, Paraguay, and Uruguay, and a common social practice in parts of Brazil, Chile, eastern Bolivia, Lebanon, and Syria.

In South America, Mate tea is also called the “Beverage of Gods” or the “Green Gold of Indios”.

Mate is served with a metal straw from a shared hollow calabaza. The straw is called a bombilla. The straw is traditionally made of silver. Modern commercially available straws are typically made of nickel silver, stainless steel, or hollow-stemmed cane.

As with other brewed herbs, yerba mate leaves are dried, chopped, and ground into a powdery mixture called yerba. The bombilla acts as both a straw and a sieve. The submerged end is flared, with small holes or slots that allow the brewed liquid in, but block the chunky matter that makes up much of the mixture. A modern bombilla design uses a straight tube with holes, or spring sleeve to act as a sieve.

The flavor of brewed yerba mate is strongly vegetal, herbal, and grassy, reminiscent of some varieties of green tea. Many consider the flavor to be very agreeable, but it is generally bitter if steeped in boiling water, so it is made using hot but not boiling water. Unlike most teas, it does not become bitter and astringent when steeped for extended periods, and the leaves may be infused several times. Additionally, one can purchase flavoured mate in many varieties.

The main area to benefit from drinking Mate is the gastrointestinal tract. It immediately improves digestion and has the ability to repair damaged and diseased gastrointestinal tissues. Constipation, acute or chronic, can easily be overcome through the use of Mate. Mate is believed to increase mental alertness and acuity and to do it without any side effects such as nervousness and jitters. It also acts like a tonic, stimulating a weakened and depressed nervous system and sedating an overexcited one.

Fruit teas – aromatic and delicious delight!

At the beginning of the 80’s, colored blends composed of pieces of fruit made their way into the tea shops. Without caffeine or bitter substances, the healthy, inexpensive and delicious beverages quickly conquered a new clientele. These multifaceted creations quickly developed into a family tea which could be enjoyed by young and old alike. The versatility of fruit teas won over a large share of customers. Concentrated, cold or iced fruit tea is a real treat, chilled with mineral water or sparkling wine.

The main ingredients of a fruit tea blend are mild, sweet apple pieces, fruity rose hip peels and fresh, tangy hibiscus blossoms; these components characterize the necessary “body” of a fruit tea blend.

In addition, there is an almost unlimited selection of fruit variations. Whether as flakes, blossoms or pieces, almost all sorts of vegetables, fruits, spices, or herbs can be used and, next to the flavour, they also play an important role in the tea’s appearance.