11 Most Popular Asian Teas

Asian tea refers to a broad category of teas that are produced and consumed in various countries in Asia. Tea is an integral part of many Asian cultures, and each region has its own unique tea culture and traditions. Here are some of the most popular types of Asian tea:

Black Tea

Black tea is a type of tea that is more oxidized than green, oolong, and white teas. It is made from the leaves of the Camellia sinensis plant and is known for its bold and robust flavor. The leaves are withered, rolled, and then left to fully oxidize before being fired or roasted to stop the oxidation process. This results in a darker color, stronger flavor, and higher caffeine content than other types of tea.

Black tea is commonly consumed in many parts of the world and is often served with milk and sugar in countries like the United Kingdom and India. Some popular varieties of black tea include Assam, Darjeeling, Ceylon, and Keemun. In addition to its flavor and caffeine content, black tea is also known for its potential health benefits, such as its antioxidant properties and its ability to improve heart health and lower the risk of certain diseases. Overall, black tea is a versatile and flavorful beverage that is enjoyed by many tea drinkers around the world.


Matcha is a type of powdered green tea that originated in Japan and is known for its vibrant green color and unique taste. It is made by grinding specially grown and processed green tea leaves into a fine powder. Matcha is traditionally used in Japanese tea ceremonies, where it is whisked with hot water and served in a bowl.

Matcha is different from other green teas in that it is shade-grown, which means that the tea plants are grown under cover for several weeks before harvesting. This process helps to increase the production of chlorophyll, which gives matcha its bright green color, as well as amino acids like L-theanine, which give it a distinct umami flavor and a calming effect.

Matcha is also known for its health benefits, as it is high in antioxidants and other beneficial compounds. It has been linked to improved mental clarity and focus, reduced stress and anxiety, and lower risk of chronic diseases like heart disease and cancer.

In addition to traditional preparations, matcha is also used as a flavoring and ingredient in a wide range of foods and beverages, from lattes and smoothies to desserts and baked goods.

Green Tea

Green tea is a type of tea made from the Camellia sinensis plant. It is one of the least processed tea types, which allows it to retain its natural antioxidants and nutrients. Green tea has been consumed for centuries and is popular in many countries, including China, Japan, and Korea.

Aracha (荒茶); Bancha (番茶); yokuro (玉露); Kabusecha (かぶせ茶); Kukicha (茎茶); Shincha (新茶)

Green tea is made by withering and steaming the tea leaves, which stops the oxidation process and preserves their green color. This process also results in a unique taste profile that is vegetal, earthy, and slightly bitter.

Green tea is known for its health benefits, including boosting metabolism, reducing the risk of heart disease, and promoting brain function. It is also a source of caffeine, although it contains less caffeine than coffee.

Green tea can be enjoyed on its own or mixed with other flavors, such as jasmine, mint, or lemon. It can be brewed hot or cold, and many people enjoy it as a refreshing iced tea in the summer months.

Oolong Tea

Oolong tea is a partially fermented tea that originated in China and is now produced in various regions around the world, including Taiwan, India, and Vietnam. It is a type of tea that falls between green and black tea in terms of oxidation level, with a range from around 10% to 80%. Oolong tea can have a variety of flavors and aromas depending on the level of oxidation, processing techniques, and the region where it was grown.

The leaves used to make oolong tea are typically larger and more mature than those used for green tea. The leaves are withered in the sun and then shaken to bruise the edges of the leaves. The bruising process starts the oxidation process, which can range from a few hours to several days. The leaves are then fired to stop the oxidation process and lock in the flavors and aromas.

There are several types of oolong tea, with different levels of oxidation and processing techniques. Some of the most popular varieties include:

  • Wuyi Rock oolong: grown in the Wuyi Mountains in China, this tea has a distinctive smoky flavor and aroma.
  • Tie Guan Yin: a type of oolong tea from China that has a floral and fruity flavor.
  • Taiwanese oolongs: Taiwan is known for producing a variety of oolong teas, including Oriental Beauty, Milk oolong, and High Mountain oolong. These teas have unique flavors and aromas based on their region of origin and processing techniques.
  • Dancong oolong: grown in the Guangdong province of China, this tea has a floral and honey-like flavor.

Oolong tea can be brewed in a variety of ways, including gongfu style, which involves multiple short infusions, or Western style, which involves one long infusion. The brewing time and temperature can also vary depending on the type of oolong tea and personal preference. Oolong tea is known for its complex flavor and aroma, making it a favorite among tea connoisseurs.

White Tea

White tea is a type of tea made from the Camellia sinensis plant. It is minimally processed, with the leaves and buds of the plant picked and dried in the sun or in a low-temperature oven. Unlike other types of tea, white tea is not rolled or oxidized, and it retains a delicate and subtle flavor.

The name “white tea” comes from the fine silvery-white hairs that cover the unopened buds of the tea plant. These buds are hand-picked before they fully open, and then they are allowed to wither and dry in the sun or indoors at low temperatures. The result is a tea that is pale yellow in color with a slightly sweet and delicate flavor.

White tea is known for its high antioxidant content and is said to have many health benefits, such as reducing the risk of heart disease and cancer. It is also low in caffeine and is a good choice for those who are sensitive to caffeine.

There are several types of white tea, including Bai Hao Yinzhen (Silver Needle), Bai Mu Dan (White Peony), and Shou Mei (Longevity Eyebrow). The most prized and expensive type of white tea is Silver Needle, which is made from only the unopened buds of the tea plant and is known for its delicate flavor and floral aroma.

White tea is typically brewed at a lower temperature than other types of tea, around 160°F to 180°F (71°C to 82°C), and for a shorter amount of time, around 1 to 2 minutes. It is often enjoyed plain, without any additions, to fully appreciate its delicate flavor.

Pu-erh Tea

Pu-erh tea is a type of fermented tea that originates from the Yunnan province of China. It is made from the leaves of the Camellia sinensis plant, which is the same plant used to make all types of tea. However, what sets pu-erh tea apart from other teas is its unique fermentation process, which can last for several months to several years.

There are two main types of pu-erh tea: sheng (raw) and shou (ripe). Sheng pu-erh is a type of green tea that undergoes a natural fermentation process over time, while shou pu-erh is artificially fermented through a process known as wet piling. Both types of pu-erh tea are aged for varying amounts of time, which can range from a few months to several decades.

Pu-erh tea has a distinct flavor profile that is often described as earthy, woody, and slightly sweet. It is also known for its health benefits, which include aiding digestion, lowering cholesterol levels, and improving cardiovascular health.

Pu-erh tea is traditionally prepared using a small teapot or gaiwan, and is often enjoyed as part of a Chinese tea ceremony. The leaves are steeped multiple times, with each infusion producing a slightly different flavor profile. The first infusion is typically used to rinse the leaves and awaken their flavors, while subsequent infusions are enjoyed for their unique taste and aroma.

In recent years, pu-erh tea has gained popularity outside of China and is now enjoyed by tea enthusiasts around the world. It can be found in loose leaf form, as well as in compressed cakes or bricks, which are prized by collectors for their aging potential.

Darjeeling Tea

Darjeeling tea is a type of tea that is grown in the Darjeeling district in the Indian state of West Bengal. It is a black tea that is known for its distinctive floral aroma and musky spiciness. Darjeeling tea is often referred to as the “champagne of teas” and is highly sought after by tea connoisseurs around the world.

The unique flavor of Darjeeling tea is a result of the terroir and the climate in which it is grown. The tea is grown in the foothills of the Himalayas, at elevations ranging from 600 to 2,000 meters above sea level. The cool temperatures, abundant rainfall, and rich soil of the region create ideal growing conditions for the tea bushes.

Darjeeling tea is typically harvested in four flushes, or seasons, throughout the year. The first flush, harvested in March and April, is the most prized, as the tea leaves are young and tender, and produce a light, delicate flavor with a floral aroma. The second flush, harvested in May and June, produces a stronger, more full-bodied tea with a musky spiciness. The third and fourth flushes are harvested in the summer and fall, respectively, and are less sought after than the first and second flushes.

Darjeeling tea is often enjoyed without milk or sugar, as its delicate flavors can be overwhelmed by the addition of other ingredients. It is typically brewed using water that has been heated to around 90°C, and steeped for two to three minutes. Darjeeling tea can be enjoyed hot or iced, and is often paired with foods such as scones, biscuits, and pastries.


Hojicha is a Japanese roasted green tea that originated in Kyoto, Japan. It is made by roasting bancha, a type of green tea that is harvested from late summer to early autumn, over charcoal at a high temperature, giving the leaves a brownish color and a toasty, nutty flavor.

Hojicha has a lower caffeine content compared to other Japanese green teas due to the roasting process, which also reduces its astringency and bitterness. Its flavor profile is more similar to black tea than other Japanese green teas and is often described as having a nutty, caramel-like taste with a roasted aroma.

Hojicha is typically consumed in the afternoon or evening, as it is considered to be a more calming and relaxing tea due to its lower caffeine content. It is also a popular choice for children and the elderly who may be more sensitive to caffeine.

In addition to its taste and aroma, hojicha is also valued for its health benefits. It contains antioxidants, amino acids, and other beneficial compounds that have been linked to improved cardiovascular health, reduced inflammation, and increased mental clarity.

Hojicha can be enjoyed hot or cold and is often served in traditional Japanese tea ceremonies, as well as in modern tea shops and cafes. It can also be used as a flavoring in desserts and other culinary creations.

Longjing Tea

Longjing tea, also known as Dragon Well tea, is a type of green tea from the Hangzhou region in China. It is one of the most famous and highly prized Chinese teas, with a long history and a distinct flavor profile.

The name “Longjing” means “Dragon Well,” and refers to a specific well in the region that is said to have been blessed by a dragon. According to legend, a monk saw a dragon in the well and the dragon caused a drought. The monk asked the villagers to pray and to pour tea leaves into the well, after which the rain fell, ending the drought. From then on, the tea from the surrounding hillsides became known as Longjing tea.

Longjing tea is grown in the hills surrounding Hangzhou and is made from the leaves of the Camellia sinensis plant. The leaves are picked in the spring, typically before the Qing Ming festival in early April, when the tea is at its best. The leaves are then pan-fired in large woks to stop the oxidation process and preserve the tea’s natural flavor.

Longjing tea has a unique flavor profile that is both nutty and sweet, with a hint of chestnut and a subtle vegetal note. It is known for its smooth, mellow taste and its bright green color, which is a result of the tea’s minimal processing.

To prepare Longjing tea, the leaves are typically steeped in water that is around 70-80°C (158-176°F) for 1-2 minutes. The leaves can be steeped multiple times, with each subsequent infusion bringing out new flavors and aromas.

Longjing tea is highly prized for its taste and quality, and is often given as a gift or served at important events. It has been recognized as one of China’s top ten teas and has won numerous awards for its flavor and aroma.

Ceylon Black Tea

Ceylon black tea, also known as Sri Lankan black tea, is a type of tea that is grown and produced in Sri Lanka, a country located in South Asia. Ceylon tea is known for its unique flavor, aroma, and color. It is one of the most popular types of black tea in the world and is often used in blends.

Ceylon tea is made from the leaves of the Camellia sinensis plant, which is grown in the highlands of Sri Lanka. The tea leaves are plucked by hand and then withered, rolled, and oxidized. The oxidation process gives the tea its distinctive flavor and color.

Ceylon tea is known for its strong, bold flavor and bright, coppery color. It has a rich aroma and a full-bodied taste that is often described as brisk and refreshing. The tea has a natural sweetness and a slight astringency that makes it a popular choice for blending with other teas.

There are several grades of Ceylon tea, ranging from the lower-quality, mass-produced teas to the high-quality, single-origin teas. The best Ceylon teas are grown at high altitudes and are harvested by hand. They are processed carefully to preserve their delicate flavor and aroma.

Ceylon tea is often enjoyed with milk and sugar, although some tea connoisseurs prefer to drink it straight. It can also be used as a base for iced tea or as an ingredient in various tea-infused cocktails.

Ceylon tea has a long and interesting history. Tea was first introduced to Sri Lanka in the 19th century by British planters who were looking for a new crop to replace the coffee plants that had been destroyed by disease. Today, Sri Lanka is one of the world’s largest producers of tea, and Ceylon tea is renowned for its quality and flavor.

Yellow Tea

Yellow tea is a rare and delicate type of tea that originates from China. It is a specialty tea that is produced in limited quantities and is highly prized for its subtle, sweet flavor and aroma.

Yellow tea is made from the same tea plant as green tea and white tea, but the production process is unique. After the leaves are plucked, they are steamed and then wrapped in a cloth or paper to allow them to ferment slightly. The fermentation process is what gives yellow tea its distinctive yellow color, delicate aroma, and mellow taste.

Yellow tea is known for its health benefits, including high levels of antioxidants and low caffeine content. It is also believed to aid in digestion, promote relaxation, and boost the immune system.

Some of the most popular types of yellow tea include Jun Shan Yin Zhen, Meng Ding Huang Ya, and Huoshan Huangya. Yellow tea is not as widely available as other types of tea, but it is worth seeking out for tea lovers who appreciate a delicate and nuanced flavor.

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