Tea originated in China, where it has been cultivated for thousands of years.

Camellia sinensis is the scientific name for the tea plant.

The two main types of tea plants are Camellia sinensis var. sinensis (black tea) and Camellia sinensis var. assamica (green tea).

Fujian province in China is famous for its high-quality tea production, particularly oolong and white teas.

Chanoyu, also known as the Japanese tea ceremony, is a ritualized way of preparing and serving matcha tea.

Darjeeling tea is a renowned black tea produced in the Darjeeling district of West Bengal, India.

Po cha, also known as Tibetan butter tea, is a traditional tea drink made with yak butter, salt, and tea leaves.

China is the largest producer of tea in the world, accounting for over 40% of global production.

Tea egg, also known as marble egg or preserved egg, is a Chinese dish made by boiling eggs in a mixture of tea, soy sauce, and spices.

Lapsang souchong is a black tea from the Wuyi Mountains in China, known for its distinctive smoky flavor.

Gongfu cha is a traditional Taiwanese tea ceremony that emphasizes the art of preparing and serving tea.

Hojicha is a Japanese green tea made from roasted tea leaves, resulting in a distinctive toasty flavor.

Atay bi na'na is the traditional Moroccan mint tea, made with green tea, fresh mint leaves, and sugar.

Jasmine tea is a scented tea made by infusing tea leaves with jasmine flowers, resulting in a delicate floral and fruity aroma.

Cay is the traditional Turkish tea, typically made with black tea and served in small tulip-shaped glasses.