My TEA collection

Matcha (抹茶?, pronounced [mat.tɕa][1]), also maccha, refers to finely milled or fine powder green tea. The cultural activity called the Japanese tea ceremony centers on the preparation, serving, and drinking of matcha. In modern times, matcha has also come to be used to flavour and dye foods such as mochi and soba noodles, green tea ice cream and a variety of wagashi (Japanese confectionery). Matcha is a fine ground, powdered, high quality green tea and not the same as tea powder or green tea powder.

Jasmine tea (Chinese: 茉莉花茶; pinyin: mòlìhuā chá) is tea with added jasmine flowers. It originates from the time of the Song Dynasty (960–1279). Normally, jasmine tea is based on green tea or white tea. The resulting flavor of jasmine tea is subtly sweet. It is the most famous scented tea in China.[1]

Genmaicha (玄米茶?, "brown rice tea") is the Japanese name for green tea combined with roasted brown rice[1]. It is sometimes referred to colloquially as "popcorn tea" because a few grains of the rice pop during the roasting process and resemble popcorn. This type of tea was originally drunk by poor Japanese, as the rice served as a filler and reduced the price of the tea; which is why it is also known as the "people's tea." It was also used by those persons fasting for religious purposes or who found themselves to be between meals for long periods of time. Today it is consumed by all segments of society.

Sencha (煎茶) is a Japanese green tea, specifically one made without grinding the tea leaves. The word "sencha" means "decocted tea,"[dubious – discuss] referring to the method that the tea beverage is made from the dried tea leaves. This is as opposed, for example, to matcha (抹茶), powdered Japanese green tea, in which case the green tea powder is mixed with hot water and therefore the leaf itself is included in the beverage.

Longjing tea, sometimes called by its literal translated name Dragon Well tea, is a variety of pan-fried green tea[1] from Hangzhou, Zhejiang Province, China where it is produced mostly by hand and has been renowned for its high quality, earning the China Famous Tea title.

Hōjicha (Houjicha) (ほうじ茶?) is a Japanese green tea that is distinguished from others because it is roasted in a porcelain pot over charcoal; Japanese tea is usually steamed. The tea is fired at high temperature, altering the leaf colour tints from green to reddish-brown. The process was first performed in Kyoto, Japan in the 1920s and its popularity persists today.

Bai Mudan (Chinese: 白牡丹; literally "white peony") is a type of white tea made from plucks each with one leaf shoot and two immediate young leaves.[1] Bai Mudan is sometimes preferred by white tea drinkers for its fuller flavor and greater potency than the other major type of white tea, Bai Hao Yinzhen. The latter is made purely with leaf shoots, and so it is comparatively softer and more subtle. The typical taste of Bai Mudan is a result of both the processing and the tea plant cultivars employed in the production[2].

Baihao Yinzhen (simplified Chinese: 白毫银针; traditional Chinese: 白毫銀針), also known as White Hair Silver Needle, is a white tea produced in Fujian Province in China.[1] Amongst white teas, this is the most expensive variety and the most prized, as only top buds (leaf shoots) are used to produce the tea.[2] Genuine Silver Needles are made from cultivars of the Da Bai (Large White) tea tree family.[3] It is important to point out that there are other productions that look similar with downy leaf shoots but most are green teas,[4] and as green teas, they taste differently and have a different biochemical potency than the genuine white tea Silver Needle.[4][5]

Yellow tea (Chinese: 黃茶; pinyin: huángchá) usually implies a special tea processed similarly to green tea, but with a slower drying phase, where the damp tea leaves are allowed to sit and yellow. The tea generally has a very yellow-green appearance and a smell different from both white tea and green tea. The smell is sometimes mistaken for black if the tea is cured with other herbs, but similarities in taste can still be noticed between yellow, green and white teas.

Oolong (simplified Chinese: 乌龙; traditional Chinese: 烏龍; pinyin: wūlóng) is a traditional Chinese tea (Camellia sinensis) produced through a unique process including withering under the strong sun and oxidation before curling and twisting.[1] Most oolong teas, especially those of fine quality, involve unique tea plant cultivars that are exclusively used for particular varieties.[2] The degree of fermentation can range from 8%[3] to 85%,[4] depending on the variety and production style. This tea category is especially popular with tea connoisseurs of south China and Chinese expatriates in Southeast Asia,[5] as is the tea preparation process that originated from this area: gongfu tea-making, or the gongfu tea infusion approach.

Chamomilla chamomilla (L.) Rydb.Chamomilla recutita (L.) RauschertMatricaria recutita L.Matricaria suaveolens L.
Sources: NRCS,[1] ITIS[2]

Reviews and information for ceylon golden tips tea from Chado Tea House on Steepster, a community of tea lovers.

Reviews and information for organic korakundah white tea tea from Korakundah on Steepster, a community of tea lovers.

Reviews and information for Silver Needle tea from California Tea House on Steepster, a community of tea lovers.

Reviews and information for three brothers green ( jasmine) tea from Chado Tea Room on Steepster, a community of tea lovers.

Reviews and information for Rooibos Bourbon tea from Chado on Steepster, a community of tea lovers.

Reviews and information for Mate Carnival tea from Chado on Steepster, a community of tea lovers.

Reviews and information for An Ji Precious Rare White Tea tea from Wing Hop Fung on Steepster, a community of tea lovers.

Reviews and information for White Monkey tea from Tea Palace on Steepster, a community of tea lovers.

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Rohini Tea Estate - Silver Needles white tea