Matcha is a type of tea native to Japan, obtained by finely grinding specially cultivated green tea leaves in stone mills. The leaves are shaded before harvest to encourage them to produce more chlorophyll and the amino acid L-theanine; this gives the tea its vibrant emerald green color and smooth, non-bitter taste. Because the entire leaf is consumed when drinking, it contains much higher levels of antioxidants (especially EGCG) and caffeine compared to regular green tea.

Blue butterfly pea flower tea (or just Butterfly Pea Tea) is a caffeine-free herbal infusion with a strong antioxidant content, obtained from the dried flowers of the Clitoria ternatea plant, native to Southeast Asia. What makes the tea unique is that it brews into a bright blue color and has the property of instantly changing to purple or pink when lemon juice (acid) is added.

Yerba Mate (Mate tea) is a traditional drink made from the leaves of the Ilex paraguariensis plant, native to South America, containing caffeine and potent antioxidants. Usually consumed in its distinctive gourd (cup) with a metal straw, this tea is a social symbol of South American culture.

White tea is obtained from the youngest, unopened buds and leaves of the Camellia sinensis plant, which is the main source of all teas. Unlike other tea types, it undergoes only minimal processing, such as withering and drying, making it the least processed and most delicate tea. Thanks to this minimal processing, its antioxidant (polyphenol) level is quite high.

Honeybush tea is a caffeine-free herbal infusion made from the leaves and flowers of the Cyclopia genus of plants, native to the Eastern regions of South Africa. It gets its name from its honey-scented flowers and, when brewed, has a naturally sweet flavor with honey and woody notes. Although it belongs to the same family as Rooibos tea, it is a distinct plant.

Oolong tea is a special partially fermented (partially oxidized) tea obtained from the Camellia sinensis plant—the source of all teas—and is positioned between green tea and black tea in terms of its production process. Since its degree of oxidation varies between 10% and 80%, its flavor profile offers a wide range, from light floral and fruity notes to more intense, roasted, and woody tastes.

Pu-erh (Pu'er) tea is a special type of fermented tea native to the Yunnan province of China, which distinguishes it from other teas. It is made from the large leaves of the Camellia sinensis plant and, unlike other teas, its quality and flavor improve with age, much like a fine wine.

Rooibos tea is a popular herbal infusion derived from the fermented fine leaves and twigs of the Aspalathus linearis plant, which is native to the Cederberg region of South Africa and translates to 'red bush.' This tea is known for its distinct, slightly sweet, fruity, and sometimes vanilla-like aroma.

Yellow tea (Huang Cha in Chinese) is a highly rare and valuable category of tea native to China. Its production is similar to green tea but includes a unique 'yellowing' or 'sealing' step (men huang) that distinguishes it from other teas.