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Famous varieties of tea include China tea (pok-gai), jasmine tea, sencha (the finest green tea from Japan), darjeeling, Assam, East Friesian, English breakfast, lapsang souchong, and Earl Grey, named for the British liberal prime minister who introduced left-wing reforms.

Notable Chinese teas include keemun, a sweet, spicy black tea, lung-ching, a bitter, nutty green tea, and bai mu dan, one of the more affordable varieties of white tea.  The finest grade of Japanese tea is probabably gyokuro, a green tea whose leaves are kept shaded to preserve a delicate flavor.  In [[India]], tea is grown in the [[Nilgiri]], [[Sikkim]], [[Dooars]] and [[Putharjhora]] regions, but most Indian tea is grown in [[Assam]].  The Indian tea most prized by connoisseurs comes from the mountainous region of Darjeeling.  This is much imitated and grown in the nearby mountains of [[Nepal]].

== Making Tea (Traditional British Method) ==

 

== Making Tea (Traditional) ==

To make tea in a teapot, the pot should first be warmed by swilling it with boiling or near-boiling water. This is because to make black tea, the water should be as close as possible to boiling, and a cool pot would cool the water on impact. Next, one teaspoon of tea per drinker should be added to the pot, plus one teaspoon for "the pot". Then adequate boiling water should be added. The tea should then stand to 'brew' or 'mash' for three minutes or so. It is then ready to pour. Tea should be poured into a cup or mug using a strainer to filter out tea-leaves. Only after the tea has been poured should milk be added. If tea is left to stand too long before being drunk, it is said to be 'stewed'.

To make tea in a teapot, the pot should first be warmed by swilling it with boiling or near-boiling water. This is because to make black tea, the water should be as close as possible to boiling, and a cool pot would cool the water on impact. Next, one teaspoon of tea per drinker should be added to the pot, plus one teaspoon for "the pot". Then adequate boiling water should be added. The tea should then stand to 'brew' or 'mash' for three minutes or so. It is then ready to pour. Tea should be poured into a cup or mug using a strainer to filter out tea-leaves. Only after the tea has been poured should milk be added. If tea is left to stand too long before being drunk, it is said to be 'stewed'.

[[Category:Beverages]]

[[Category:Beverages]]