Tea is a beloved beverage worldwide that brings comfort to many. Even though tea may have the same effect on people, it can take on various exciting forms in different countries, reflecting cultural nuances and tastes. From adding spices to butter, here are a few ways tea is taken in different countries.
England
In the United Kingdom, the classic English Breakfast tea is served with milk and sometimes sugar. The British love milk in their tea and are known to enjoy a milkier brew than tea drinkers in other European countries. Drinking tea is a daily ritual usually enjoyed with biscuits or scones. Afternoon Tea includes an assortment of finger sandwiches and pastries.
China
China’s rich tea culture revolves around “Gongfu Cha” which is making tea with skill and loose-leaf teas are prepared. They don’t make the tea in teapots. Instead the tea leaves are placed in individual bowls and boiling water is poured on top. The tiny bowls are cradled in their hands when sipping the tea. They mostly drink green tea so there isn’t any milk or sugar added.
Japan
Tea is the most popular drink of choice in Japan. Green tea is the most common type of tea that Japanese people drink. Sencha has caffeine equivalent to half a cup of coffee so it is often a beverage that is had with breakfast. Match is another tea but it is prepared differently as it comes in powdered form. Neither teas are prepared with milk or sugar.
Morocco
In the Maghreb region, Moroccan Mint Tea is a blend of green tea, fresh mint leaves, and sugar. The amount of sugar can vary by region and typically those in the south drink a sweeter tea. The tea is poured from a height to create a frothy top.
India
Masala Chai, India’s aromatic spiced tea, is a street vendor’s specialty. Black tea is brewed with a mix of spices like cinnamon, cardamom, ginger, and cloves, combined with milk and sugar for a flavorful cup.
Turkey
Turkish tea is traditionally prepared using the double teapot system. A smaller teapot with loose tea sits on top of a larger tea pot with plain water. After the water from the bottom pot starts boiling, the water from the larger teapot is poured into the smaller teapot with tea leaves. The leaves are then brewed for 10 to 15 minutes. Turkish tea is served in tulip-shaped glasses as its believed that the narrow waist of the glass allows the tea at the bottom of the glass to remain warm while the tea at the top to cool down quicker. Usually one-third of the glass is filled with the strong tea in the smaller pot and the boiled water from the bottom pot is used to fill the rest of the glass.
Turkish people don’t add milk to their tea but may add lemon wedges. Some may also add sugar but it isn’t always added to the cup of tea. Instead some people choose to place the sugar cube between their cheek and tongue and drink their tea. They can also get their sweetness from “lokum” or Turkish Delight, a sweet and chewy confection that perfectly complements the tea’s bitterness.
Argentina
“Yerba Mate” is a tea that comes from the ilex paraguariensis plant that is native to Argentina and neighboring countries. The drink is prepared in a gourd, sipped through a metal straw called a bombilla which filters out the leaves. You can add milk and sugar to yerba mate. Many prefer natural sweeteners like honey.
Taiwan
Originating in Taiwan, Bubble Tea, also known as Boba, is a playful and colorful concoction. Sweet milk tea is topped with chewy tapioca pearls, offering a unique texture and endless flavor combinations.
Russia
In Russia, tea is brewed using Zavarka, a concentrated tea extract. Traditionally, it is poured from a samovar, a metal container that keeps the tea warm for hours. Russian tea is usually taken black and sweet. Traditionally Russians drink their tea from a saucer instead of tea cups. This is because they enjoy their tea when it’s very hot. Since only a limited amount of tea can fit in a saucer, they take a few sips from the cooled down tea and then add more.
Tibet
Butter Tea, known as Po Cha, is a Tibetan specialty made with strong black tea, yak butter, and salt. It provides warmth and sustenance in the high altitudes of the Himalayas. Some say Tibetan tea tastes more like salty soup.
South Africa
Rooibos, a caffeine-free herbal tea from South Africa, has gained popularity worldwide for its natural sweetness and soothing properties. Roobios tea can be drunk plain or with a splash of milk and sugar. Some also enjoy the tea with cinnamon or lemon zest. Its really up to personal preference.
Egypt
Karkade, also known as Hibiscus Tea, is a deep red infusion made from dried hibiscus flowers. It is enjoyed hot or cold and is famous for its refreshing taste. To prepare hibiscus tea, bring water to a boil and then add the dried hibiscus. Boil for 2 to 3 minutes more and remove from heat. Pour the tea through a fine mesh strainer. Many add sugar to the drink but not milk.
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