India is up there for tea lovers; it’s the second largest producer of tea in the world. Most of the leaves however don’t get very far, with 70 percent being consumed by this tea-loving nation. Two of the most famous varieties, Assam tea and Darjeeling tea rose to their current status thanks to the British introducing large scale tea production to the country in the early 1800’s. Of course, one of the most popular ways to drink tea is in the North Indian style of Masala chai (chai actually means tea in Hindu). Unlike the sugary gunk found in Western coffee chains, the real deal involves gentle simmering of tea leaves in milk with just a little sugar and a unique combo of spices. Starting with a base of ginger and green cardamom, different families will have their own version with additional spices such as cinnamon, clove, black pepper, vanilla, nutmeg, star anise and fennel seed.

There is no better place than to experience a true Japanese tea ceremony than in Kyoto, Japan. Try Camellia, where you’ll be guided though the entire experience and the intricacies such as turning the cup in the right direction and the secret storage purpose of those kimono sleeves. The history of the current ceremonial rituals go back to the 16th century, though tea has been drunk in Japan for over a thousand years. There are also plenty of options in Japan to chow down on powdered matcha green tea flavoured goodies. You’ll find everything from matcha ice-cream, matcha chocolate and even matcha marshmallows on offer.

Who goes to Australia to drink tea – isn’t it all about coffee and brunch in the land down under? Get the Bushells out, Australia actually has a deep set tea culture. Taking a mid-morning or afternoon ‘smoko’ is a well-loved tradition that plays a purpose. A break for a cuppa, a bite to eat and a smoke would fuel shearers and other rural workers through until their next meal. Of course, there’s also a tome of Country Women’s Association (CWA) recipes that wouldn’t be complete without a cup of tea to wash them down. Holiday at home and enjoy a cuppa with that lamington and a piece of date slice.

Don’t forget to raise your pinky, Old Blighty is the land of the classic afternoon tea and the somewhat misleading term ‘high tea’. While you might see the two interchanged at whim on menus, each refers to a very different tea sipping experience. High tea actually came about in the early 1800s as a working class evening meal between 5pm and 7pm. It’s questionable whether the name evolved due to dining at a high table or in the high (late) part of the day. Afternoon tea on the other hand, can be credited to Duchess of Bedford in the 1840s who needed a little something to boost her between lunch and dinner. A cup of tea and a few delicate snacks did the trick and hey presto, afternoon tea was born. While there are several variations on the theme, try The Ritz, Claridge’s, The Savoy, The Langham or Browns for some of the most traditional picks in London. Champagne is optional. Scones are not.

While most people imagine a glass of red wine when it comes to imbibing under the Eiffel Tower, France is actually a nation of tea drinkers. The stuff was first imported in the 17th century; 22 years before it reached the shores of neighbouring England. Starting off as a medicinal drop, very soon it became the height of fashion for aristocratic women (and men) to take tea, with King Louis XIV well known as a tea lover hoping that it would help heal his gout. Unfortunately along with the royal heads, tea drinking also got the chop for some time after the revolution. Luckily, it didn’t last too long and there are some fabulous tea houses in Paris to indulge in the finest of teas and French fancies. Try Mariage Frères, a name synonymous with tea in France. Alongside a pot of their signature Marco Polo brew enjoy macarons, canelés and financiers. Alternatively, enjoy a cuppa for breakfast like the locals: pour your tea into a bowl and in between slurps be sure to dunk in some baguette slathered with jam and butter on it.

Southern Chile, Southern Brazil, Uruguay, Paraguay, Bolivian Chaco, Syria, and Lebanon also all enjoy mate, a caffeinated herbal tea made from the yerba mate plant. You might be familiar with the sight of a little pot filled with leaves and a metal straw sticking up from it; well, that’s mate. There are a few variations on the name of each implement, but essentially the leaves of the mate plant are dried, finely chopped and steeped in hot water in the little pot (which is actually a calabash gourd). Finally the liquid is sipped through the straw which catches the solids in the little holes like a sieve at its base. It’s Argentina’s national drink and as the preparation process is rather lengthy the best way to learn all about it is to plan a trip!

It might come as a shock to learn that in Turkey, tea is actually the most popular drink even though Turkish coffee is famed for its potency. Similar to the style of coffee in Turkey, tea is drunk black, hot and strong. Served in little pear shaped glasses, the brew is made in a twin kettle type implement called a çaydanlık. The bottom kettle is filled with hot water to boil, which is then poured into the top, smaller kettle and left to infuse the tea leaves. Tea is often sweetened with a little cube of beet sugar and piping hot. The glasses are small so there is no risk of it cooling down before you sip away. Hold the milk.

Enjoying a cup of Thai tea involves strong black tea sweetened with condensed milk and sugar and with optional additions such as star anise, orange blossom, tamarind seeds and/or food colouring. It might sound a little bizarre, but kick off the day with a cup and a golden crispy stick of dried dough called Yau ja gwai. Tea here can also be taken simply without milk and served cold, it’s particularly refreshing when the humidity gets going.

Two words: bubble tea. Whether you love it or hate it, when you visit Taiwan it’s inescapable. The home of bubble tea since the 1980s, if you’ve managed to get through life so far without a sample of the gelatinous tapioca balls, now is the time to give them a go. Essentially an iced tea, you can take your pick of tea varieties and milk or no milk, sugar or sugar-free. Then it’s onto the smorgasbord of optional flavourings that range from those tapioca balls, through to jellies, syrups, sago and puddings. Alternative names include pearl milk tea and boba.

There are other beverages than vodka to keep warm with in Russia, and tea is given a prime spot on the table. Russian tea culture goes back to the 16th century, and the elegant curves of the samovar are still used to brew it. Black tea is the norm including the Russian Caravan, a type imported from China originally by camel caravan when the campfires over the journey would impart a smokiness to the tea. Tea is brewed in two steps, a small intense batch that can then be watered down with more hot water according to individual taste and sweetened with sugar, honey and lemon if desired. Don’t be surprised if a pot of jam arrives with your tea, it’s a sweet little mouthful to have in-between sips. You can also place a sugar cube between your teeth and slurp the tea through it.

There are few places in the world where you’ll find tea leaves on your plate as well as in your cup, but Myanmar is one of them. Lahpet is the name given to the fermented or pickled tea, and considered the ultimate delicacy by the Burmese. Used both ceremonially for important occasions and for everyday drinking, lahpet is a staple of the diet in Myanmar. Only the very best tea leaves are used for fermenting, and you can enjoy them in one of the many varieties of lea leaf salad found throughout the country. Of course, you’ll also enjoy a cup of tea to drink with it!

The people of Crete are some of the healthiest and longest living in the world, so whatever they are doing it’s got to be good for you. The main brew found here is called Mountain tea (also known as Shepherd’s tea), and it’s a caffeine free concoction made from the wild herbs and flowers of the Sideritis plant which grows in the mountains of this little island. The dried stems, leaves and flowers are steeped in hot water and drunk daily for optimum health by the islands residents. With a long list of health benefits, it’s hailed as a cure-all, healing everything from stomach aches and common colds through to helping with the wounds inflicted on warriors in ancient battles. Pop a teaspoon of local honey in to sweeten it and add even more antibacterial properties.

Not the first place you’d think of heading for a good cup of tea, but the sweet iced tea of the southern states is worth noting. In fact, over 85% of all tea drunk in the states is actually drunk cold, so it’s worth specifying which you are after when ordering. Simply brewed, sweetened, and chilled, it’s the ideal refreshing drink on a hot day. In fact, it’s such a staple that there’s even a special ‘iced tea spoon’ with a long handle for stirring with. The States are also responsible for the invention of the humble tea bag, invented by accident in 1908 by Thomas Sullivan. You could down a Long Island iced tea, but don’t expect to remain vertical if you go back for a second round of this seriously alcoholic cocktail. It’s also ironically not got any actual tea in it.

There’s a surprise in store for tea lovers when they venturing to the mountains of Bhutan or the nearby Himalayan regions in Nepal, Tibet and India. Known as Suja, tea here is made with the addition of yak butter and salt to the tea leaves and water. A daily staple, it’s thick and creamy consistency is perfect for warming up first thing and boosting energy levels for the day ahead. The high fat content is also helpful for keeping chapped lips at bay in the dry and cold climate. It’s also pretty darn tasty. Who knew tea could be so delicious AND practical?

There’s good reason that China is often the first country to spring to mind when it comes to tea. And, although we’re not suggesting anyone take flights to China right now, when it’s safe to do so, China can be a tea-lovers’ dream getaway. The Chinese have been enjoying tea for thousands of years and are the largest producers of tea in the world. The legend goes that a dried tea leaf accidentally fell into a cup of boiling water for the Chinese Emperor Shennong in 2737 BC and it’s been the national drop of choice ever since. There is no possible way to capture the tea culture in China in just a few words with countless types, varieties, styles and infusions drunk from morning until bedtime. Tea is medicinal, culinary, celebratory and a basic essential in everyday life in China. Black, Green, Oolong, White, Yellow, Fermented, Scented, Herbal, Jasmine, Gunpowder…the list goes on. You’ll find even the most basic of abodes with a tea set for the daily brew. It’s well worth seeking out a traditional Cha Dao tea ceremony, translating literally to ‘the way of the tea’. There’s a beautiful calmness to brewing and preparing the perfect pot of tea. Prepare yourself for a cuppa if on a house visit – traditionally it is rude to stay standing when visiting, guests should always be offered to sit and take tea when talking.