India has a rich and diverse tea history, with traditional masala chai tea being served through South Asia for thousands of years before the tea industry exploded during the British colonial era. Pictured above is the white leaf Darjeeling tea, which grows wild in India.
Black tea in the UK can be served on its own or with milk and/or sugar and is taken several times a day. Aim for a golden colour when pouring you milk, and for the love of god, brew the tea first.
Turkish coffee may be the country’s most famous warm drink, but cay tea is its most popular, served with every meal, and often in between. The black tea doesn’t take milk, but can be served with or without sugar and is usually brewed in a really confusing two-chamber pot.
Tibetan po cha, or butter tea, combines tea, salt, and yak butter. The tea is brewed for several hours to get a bitter taste, then churned with butter and salt directly before serving. Try it yourself with this recipe.
7. Hong Kong
Famous in Hong Kong is iced milk tea known as pantyhose tea or silk stocking tea because it’s similar in colour to nude stockings, no joke. To make, combine strong chilled black tea with evaporated or condensed milk and serve over ice.
Pearl milk tea, aka bubble tea, has become a worldwide phenomenon, but it has its roots in Taiwan. It can be served hot or cold, and typically over tapioca pearls cooked in sugar syrup. Basically once you’ve had bubble tea, you’ll never need a Frappuccino again. Use this recipe to make your own.
Sweet iced tea is the lifeblood of the American South. Usually made using strong-brewed Lipton tea and sugar, you can add lemon, or a pinch of baking soda for smoothness. Try out some variations on the classic with these recipes.
For a cup of Russian tea, several types of black leaves are brewed separately and then mixed in the cup. Like Turkey, Russia traditionally uses a multi-chamber pot, called a samovar, with a chamber for water and a chamber for brewing the tea.
Egypt is a large importer of tea, and it’s common to drink unsweetened black tea throughout the day. Hibiscus tea is often a specialty at Egyptian weddings.
Suutei tsai is cooked in a flat pan with milk and salt. The savoury tea is served in a shallow metal bowl with most meals.
In Qatar, strong milky tea called karak chai is a nationwide favourite. Black tea leaves are boiled in water, mixed with evaporated milk and sugar, and boiled a second time.
Malaysia has perfected the tea needed for all deserts and snacks. Teh tarik is frothed black tea, sugar, and milk served hot. The creamy treat is just right for after a meal or a mid-day treat.
A typical afternoon tea in Kuwait infuses black tea leaves with cardamom and saffron for a spicy afternoon pick-me-up. Try this recipe to make your own.
The Malaysian tea is usually served hot, and the Qatari tea is served with evaporated milk. An earlier post misstated that the Malaysian tea is served cold and that the Qatari tea is made with evaporated sugar.