Tea types, without the fog.

Stone-milled Japanese green tea powder whisked into water. Because you drink the whole leaf, matcha tastes dense, vivid, and savory compared with steeped green tea.

Brew: 160 to 175°F, Whisk 15 to 30 seconds

Green tea is heated soon after harvest to preserve a fresh, green character. Japanese greens often taste grassy and oceanic. Chinese greens often lean nutty, floral, or chestnut-like.

Brew: 160 to 180°F, 1 to 3 minutes

Black tea is fully oxidized, giving it more body, color, and tannin. It is the backbone of breakfast tea, iced tea, Earl Grey, and many chai blends.

Brew: 195 to 212°F, 3 to 5 minutes

Oolong sits between green and black tea, but that undersells it. The category ranges from bright and floral to roasted, mineral, creamy, and deeply aromatic.

Brew: 185 to 205°F, 1 to 4 minutes, or many short gongfu steeps

White tea is usually withered and dried with minimal processing. It can be delicate and floral, but aged or bolder white teas can be surprisingly rich.

Brew: 170 to 185°F, 2 to 5 minutes

Pu-erh is a fermented tea tradition from Yunnan, sold loose or compressed into cakes. Raw pu-erh can age over time. Ripe pu-erh is pile-fermented for earthier depth.

Brew: 200 to 212°F, Short rinses and repeat steeps, or 2 to 4 minutes western style

Herbal tea is not technically tea because it does not come from Camellia sinensis. It is an infusion of herbs, flowers, fruit, roots, bark, or spices.

Brew: 200 to 212°F, 5 to 10 minutes

Rooibos and honeybush are naturally caffeine-free South African herbal infusions. They drink closer to black tea than most herbals, especially with milk or spice.

Brew: 200 to 212°F, 5 to 7 minutes

Chai usually means black tea brewed with spices and milk, though rooibos, green, and herbal versions exist. The best versions taste like tea first, spice second, sugar last.

Brew: Simmer or 200 to 212°F, 4 to 8 minutes depending on method