Which variety of tea is known as 'the champagne of tea'?
Tea culture water while making tea, and milk is added. Offering tea to visitors is the cultural norm in Indian homes, offices and places of business. Tea is often consumed at small roadside stands, where it is prepared by tea makers known as "chai wallahs". There are three most famous regions in India to produce black teas- Darjeeling,Assam and Nilgiri. "Strong, heavy and fragrant" are 3 criteria for judging black tea. Darjeeling tea is known for its delicate aroma and light colour and is aptly termed as "the champagne of teas", which has high aroma and yellow or brown liquid after brewing.
Pu'er tea Pu'er tea Pu'er or pu-erh () is a variety of fermented tea produced in Yunnan province, China. The town of Pu'er is named after the tea that is produced close by. Fermentation in the context of tea production involves microbial fermentation and oxidation of the tea leaves, after they have been dried and rolled. This process is a Chinese specialty and produces tea known as 黑茶 "hēichá" (literally, "black tea") commonly translated as "dark tea." This type of tea is different from what is known as "black tea" in English, which in Chinese is called 红茶 "hóngchá" (literally, "red tea").