Although China produces large quantities of black tea for export, the most popular teas in China are green and scented. In most places, the tea set consists of a tiny teapot (the best made of Yixing stoneware) and tiny handle-less cups. At home, tea is always offered to visitors, and in restaurants, a pot of tea is the first item brought to the table - to refresh customers before a meal - and the last - to aid in digestion.

Most of the traditional tea houses were shut down in the 1930s, and tea drinking being labeled an 'unproductive leisure activity' during the Cultural Revolution. Lately, many of the famous tea houses had been renovated and had regained much of their earlier popularity.

In Japan, the preferred tea is still the traditional green leaf, and thousands of men and women attend the various tea schools learning how to properly perform the famous Tea Ceremony. This ceremony represents the culmination of the Japanese elevation of tea from a medicine and beverage to a way of life, a religion of aestheticism. Because of high domestic consumption, only about 2% of Japanese tea are available for export.

In India, tea is very much the favorite drink. often served in the British way (with milk), or boiled with water, milk and spices. Street stalls sell very strong tea with lots of sugar and milk, and at India's packed train stations, tea is kept hot in large kettles and served in clay cups that are smashed and thrown away after use.

In Turkey, tea is far more popular than coffee, despite a popular belief other-wise. The strong black brew is strained into little curved glasses and served all day long. Tea is so important to domestic life that mothers make sure the future daughters-in-law know how to brew it correctly.

In Russia, both green and black tea are drunk from glasses that often have a metal handle. A lump of sugar or a spoonful of jam is taken into the mouth before tea is sipped. The samovar, still employed on festive occasions, became popular in the 1730s. It keeps the tea hot for hours and provides a ready supply for any number of guests .

In Morocco, tea is served in glasses on a silver tray. It is the man's job in Moroccan household to pour tea. It is also custom to hold the long-spouted pot high above the glass as he pours. This gives tea a slightly frothy head. Mint leaves are often added to enhance flavor.

Tea continues to be Britain's favorite beverage, despite competition from coffee and soft drinks. The average Briton drinks more than three cups a day. Surprisingly, many of these are brewed with tea bags, which give a brew that, to connoisseurs at least, has little taste. However, plenty of Britons still know how to brew and serve an excellent cup of tea. A growing interest and awareness of quality teas had recently let to a revival of the After-noon Tea ceremony and the proliferation of tea shops and tearooms

Although the United States is generally though of as a coffee-drinking nation, attested by the ubiquity of Starbucks and other coffee chains, a less visible tea wave had began sweeping the nation about ten years ago. Similar to most trends, it originated on the West Coast, and had now resonated to most corners of the country. With greater interest in healthy life-styles and culinary excellence, people began to discover once more the benefits and pleasures of fine, loose teas.

Iced tea was born in 1904 at the St. Louis World Fair. Frustrated that the hot temperature sent visitors past his stand in search of cold refreshments, an Englishman Richard Blechynder had the novel idea to put his drink in glasses filled with ice. Thus, America discovered and fell in love with iced tea. Curiously enough, iced tea never caught on in Richard's native England.

To make iced tea, use twice the amount of tea and brew as usual. When tea is ready, add plenty of ice and serve. Alternatively, make a regular pot of tea and refrigerate overnight. Any variety of tea may be iced, though black teas from Sri Lanka are especially suited for the 'big chill.'