Matcha is a style of finely ground Japanese green tea. The tea plants used to create the powder are grown shaded for three to four weeks. During processing, the stems and veins are removed and the leaves are ground using granite stone mills. While loose leaf tea is infused in water and not directly consumed, matcha powder on the other hand is blended into water or milk and therefore directly consumed.

Gyokuro is a style of Japanese green tea. It grows shaded for approx. three to four weeks instead of under the full sun. Gyokuro is often made from specialized cultivars like Asahi, Okumidori, Yamakai, and Saemidori and considered one of the highest grades of Japanese green tea. The name translates to “jade dew” because of the pale green color.

Bancha is a style of Japanese green tea. It is harvested from the second flush of Sencha between summer and autumn. Compared to Sencha, it is a lower quality and simpler tea for everyday drinking.

Pu'er tea is a style of dark tea that's grown in the Yunnan province of China. It’s named after the city of Pu'er. This tea is mainly categorized as a dark tea (black tea is the direct translation from Chinese) that goes through fermentation during and/or after its processing. Fermentation refers to the microbial activity which is typically happening or purposely initiated after the tea leaves have been sufficiently dried and rolled. Pu'er can be divided into two main categories, shēng, and shóu pu'er. They differ based on the kind of fermentation that takes place in or after their processing. In its final form pu'er is usually pressed in cakes or bricks, which can weigh 100g to 5kg, while 357g is the most common cake weight.

Jasmine tea is a scented green tea style that involves either firing the jasmine blossoms or blending the blossoms into green tea to bind the sweet, floral scent to the leaves. It is a staple in Chinese culture and is one of the most enjoyed green tea styles in the genre. While green tea is the usual base for this tea, black and white tea styles exist as well.

Long Jing tea is a pan-roasted style of green tea. It is mostly produced by hand in the Longjing Village in Hangzhou, Zhejiang, China. The taste is described as gentle and sweet with notes of baked mung beans and chestnut. The appearance is pistachio-colored, flat in shape and with a toasted fluffy texture. Longjing is a high-quality tea holding the “China Famous Tea” title.

Ceylon tea is a broad range tea that can be sold as a black, white or green tea. This style was sourced from China, but is more commonly associated with Sri Lanka (formerly known as Ceylon) as it was developed and is now grown commercially there. It is refreshing and crisp in flavor, and can be infused with dried fruit such as apricot or mango. The black tea is most common, and it is often used in blends such as English Breakfast and Earl Grey. Sri Lankan Ceylon Silver Tips is considered the champagne of black tea and is heavily regulated within the country and beyond in its exports around the world.

Assam tea is a black tea style from the Assam region of India and falls under the variety camellia sinensis assamica. It is known for its malty appearance and bold flavoring. This tea can be consumed on its own, or with milk and sugar. Most common brands use this tea in a blend with ceylon and keemun and/or kenyan teas to produce english breakfast and earl grey.