The Global Tea Culture: How Different Countries Enjoy Tea

1. Masala Chai(India)

While tea became popular in India only with the advent of colonial rule, it has made its way into several homes. This tea is made using CTC tea leaves, milk, water, sugar and different kinds of spices which include ginger, cardamom, cinnamon and a wide range of other spices.  Its rich aroma and flavour have made it a symbol of hospitality and comfort.

2. Matcha(Japan)
Matcha green tea is crafted by shading tea plants before harvest to enhance chlorophyll. The leaves are steamed, dried, deveined, and finely ground into vibrant green powder using stone mills, resulting in a rich, frothy beverage.

3. Iced Tea(USA)
The United States popularized iced tea during the early 20th century, gaining prominence at the 1904 World’s Fair in St. Louis, where it was served to combat the summer heat. Today, iced tea is a household staple, enjoyed in various forms. Iced tea in the USA is made by steeping black tea bags in hot water and then sweetened with sugar or honey. Once cooled, it’s poured over ice and often flavoured with lemon slices, mint leaves, or fruit.

4. English Breakfast Tea(UK)

True to its name, the English breakfast tea is popularly had in the UK. It is often made with Assam or Ceylon varieties of black tea. It became popular in the 1800s. To make it, tea leaves are seeped in hot water for 3–5 minutes. Many people add milk and sugar to balance its bold flavour. This tea is a favourite in British homes, providing a warm and energizing start to the day.

5. Butter Tea(Tibet)

Butter Tea, more popularly known as Po Cha is a traditional beverage from the region. It is made by brewing strong black tea, often sourced from bricks of tea leaves, which is then mixed with yak butter, water, and salt. The mixture is churned in a cylindrical churn until it becomes smooth and creamy. It is not only a source of warmth and comfort in Tibet’s harsh, cold climate but also a vital source of energy and nutrition. The yak butter provides high calories, helping locals withstand the challenging high-altitude environment where oxygen is scarce and temperatures are low.

6. Bubble Tea(Taiwan)

This tea traces its origin from Taiwan however today it has become a global phenomenon. To make it, tapioca pearls are boiled, sweetened, and added to a mixture of brewed tea, milk, and sweeteners. The drink is shaken with ice for a frothy texture and served with a wide straw, creating a fun and customizable beverage experience.

7. Rooibos Tea(South Africa)

Rooibos Tea, more popularly known as red bush tea is made from the leaves of the Aspalathus linearis plant, native to South Africa. The leaves are harvested, chopped, and fermented, which gives them their characteristic reddish-brown colour and sweet, earthy flavour. After fermentation, the leaves are dried under the sun and then sorted for quality. Rooibos is typically brewed like traditional tea, using hot water, and can be enjoyed plain, with milk, or sweetened.

8. Moroccan Mint Tea(Morocco)

The people of Morocco are renowned for their hospitality and their mint tea, an aromatic tea that is central to their social gatherings and daily life. The tea, popularly known as ‘Atay’ is made using Chinese green tea, fresh mint leaves, and sugar. The tea is prepared by rinsing the green tea with boiling water to remove bitterness, then adding a generous handful of mint and sugar to the teapot. Boiling water is poured over the mixture, and it is left to steep for a few minutes. The tea is then poured into glasses from a height, creating a frothy layer, a signature feature of this drink. This tea is served in ornate glasses and it is not just a drink but a symbol of community and warmth, offered as a gesture of friendship and respect to guests.

9. Turkish Tea(Turkey)

Turkish tea, more popularly known as çay, is a cornerstone of Turkish culture, symbolizing hospitality, friendship, and tradition. Unlike coffee, which is reserved for special occasions, tea is a daily ritual in Turkey, enjoyed at any time of the day. It is typically made using black tea leaves grown in the Rize region along the Black Sea coast, known for its high-quality tea production.

The tea is made using a çaydanlık, a double teapot. Black tea leaves are placed in the upper pot, while the lower pot holds boiling water. The tea is brewed strong in the upper pot using steam from the boiling water below. To serve, the strong tea is poured into tulip-shaped glasses and diluted with hot water from the lower pot to achieve the desired strength. Turkish tea is served without milk but often with sugar cubes on the side. Its rich, reddish-brown colour and robust flavour make it a staple of Turkish hospitality and daily life.

Tea, a humble beverage which had been founded in China by accident has today travelled far and wide with every region adding its special ingredients. From India’s spicy Masala Chai to Japan’s ceremonial Matcha, and from the USA’s cool Iced Tea to Tibet’s comforting Butter Tea, it brings people together. Every cup is more than a drink—it’s a symbol of culture, hospitality, and connection. Tea truly unites the world, one cup at a time