Black Tea :Black tea is a variety of tea that is more oxidized than the green and oolong varieties. Black tea undergoes a fermentation process as part of production. It is generally stronger in flavor and contains more caffeine than the less oxidized teas. Black tea can retain it's flavor for several years.

Green Tea : Green tea is a "true" tea, meaning it is made solely with the leaves of Camellia sinensis, that has undergone minimal oxidation during processing.. Green teas are un-fermented.
Green tea usually loses its flavor within a year unlike black tea.

Oolong Tea : These teas are half way between green and black teas. It ranges from 10% to 70% oxidation. They undergo a short fermentation process and so are often known as semi-fermented or semi- oxidized teas. Oolong has a taste more akin to green tea than to black tea: it lacks the rosy, sweet aroma of black tea but it likewise does not have the stridently grassy vegetal notes that typify green tea.

White tea:White tea is tea manufactured by a process that uses relatively low heat and no rolling.The key is to get the fresh leaves to mature properly with minimal oxidation.White tea usually contains buds and young tea leaves, which have been found to contain lower levels of caffeine than older leaves, suggesting that the caffeine content of some white teas may be slightly lower than that of green teas.

Darjeeling Tea -Darjeeling at 6,000 feet above sea level, boasts at least 68 tea gardens. This tea is the best in the world due to its perfect growing conditions: cool, moist climate, high altitude, sufficient rainfall, well drained sloping landscape, and soil rich in minerals.. This tea has a delicate and superior flavor. It is called the rejuvenating tea or the spa tea because of its fine taste.

Assam Tea - Assam has the indigenous tea plants of India. A full flavor, very satisfying tea. Assam teas are strong, well rounded and malty with rich aroma and flavor. Usually served with milk and sugar.

Nilgiri Tea -Nilgiri is similar to Ceylon teas grown in nearby Sri Lanka. A full bodied tea with an excellent fragrance and flavor

Plain Chai (makes 2 cups)
Water 1½ cups
Dried tea leaves (or tea powder) 2 tsp.
Whole milk 1/2 cup.
Sugar as per taste.

Method:
- Put 1-1/2 cups water in saucepan and bring to a boil. Add the milk and sugar and bring to a simmer. You can avoid adding the sugar and add it in the end while serving.
- Throw in the tea leaves. The tea mixture will rise and may spill over the top, so be aware and remove from the heat or turn off the heat(stove).
- Let it sit for 2 minutes.
- Strain the tea into two cups and serve immediately. Sip and enjoy!

Masala Chai (Serves 4)
This warming beverage is easy to prepare by steeping spices in hot water and milk before adding black tea.

Ingredients
4 whole cloves
2 cardamom pods
1 cinnamon stick, broken into pieces
3 cups water
1/4 teaspoon ground ginger
1/8 teaspoon freshly ground black pepper
1 cup milk
2 tablespoons granulated sugar or according to taste
2 tablespoons Black tea

Method
- In a mortar, crush the cloves, cardamom pods and cinnamon.
- Transfer the crushed spices to a small saucepan, add the water, ginger and pepper and bring to a boil.
- Add the milk and sugar to the pan and let it boil. Remove from the heat and add the tea. Or lowering the heat add the tea.
- Cover and let steep for 3 minutes.
- Strain it into a warmed teapot or directly into teacups.