| Tea Type |
Preparation Process |
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| Black Tea/ Red tea |
It is defined as 2.0 grams of tea leaves (Camellia sinensis plant) steeped for 6 minutes per 100 ml of boiling water. |
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| Green Tea |
Its leaves (Camellia sinensis plant) are steeped is often warmed for 15 minutes beforehand to prevent premature cooling. |
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| Oolong Tea |
It is brewed around 82 to 96 °C (185 to 205 °F) with the brewing vessel(Yixing purple clay teapots) warmed before pouring the water. |
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| Pu-erh tea |
It requires boiling water for infusion at the boiling point (100 °C or 212 °F), (extract prepared by soaking tea leaves) and allow it to steep from 30 seconds to five minutes. |
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| Masala chai/ spiced tea |
It is prepared using black / green tea with milk / latte and may be spiced with ginger. |
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| Tandoor tea |
It tea is prepared by placing the tea in red hot tandoor (fire oven) and then pouring the hot milky preparation when it is boiling. |
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| Cold brew tea |
It is prepared using hot water / to brew a beverage from tea using room temperature or cooled water. Cold brews use about 1.5 times the tea leaves that would be used for hot steeping, and are refrigerated for 4–10 hours. |
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