It has a stone fruit aroma and amber colour. This back tea is famous for its intensity and perfectly balanced to bring out its characteristic flavour profile.

It is delicate and crisp. Ceylon hails from Sri Lanka. This tea is great for late mornings and afternoons as it has warm, gold colour and a more refreshing finish than Assam.

It originated in India and is a spicy, rich tea with leaves blended with cinnamon, ginger, cloves and green cardamom that has been grown there for many thousands of years.

The word chai originates from the Hindustani word for all and any tea, which has grown in the Assam region.

 Interestingly It is believed that masala chai first emerged in the Indian subcontinent somewhere between 5,000 and 9,000 years ago. 

Other spices for chai can be included to produce this tea is cinnamon, star anise, fennel and peppercorns. Though, Traditionally cardamom is the main flavour. 

Masala chai is made by soaking black tea in water and then mixing it with and then mixing sugar, chosen spices and milk. 

It is floral tea, also made from black tea. Its colour is lighter when its brewed because the leaves are exposed to less sunlight meaning they oxidise less. The tea is originated from the base of the Himalayas.

It is a blend of black tea infused with bergamot oil for an aromatic, citrus taste. The hint of citrus means it does not complement milk. Instead, try with lemon. Also, its floral aroma works for fruit bakes.

Despite the name this black tea blend has Scottish origins. It was popularised by Queen Victoria, who brought it back from Balmoral, Aberdeenshire, Scotland.

It is a Japanese tea made by mixing green tea with roasted brown rice and it is not coffee-free tea.

The name comes from the Japanese words genmai (brown rice), and cha (tea).  

It is powdered green tea leaves, dissolved in hot water to make tea or used as a flavouring. The tea powder is specially processed from shade-grown tea leaves. Shade-growing green tea leaves give matcha its characteristic bright green colour and strong savour flavour.

is a Japanese green tea made from unfermented leaves of the Camellia sinensis plant.

Sencha leaves are grown in full sunlight, then steamed to prevent oxidation and seal in flavor. The leaves are then rolled, shaped, and dried to create their characteristic cylindrical shape.