Very interesting subject indeed. To my limited knowledge, while in India though Tea is drunk with milk added, the Arabs have it 'black', the Chinese green,and the name chai is synonumous with 'masala chai', lemon chai, ginger chai,jeera chai, 'beNsi pana chai' and so on.
Why not some one write in detail about the origin, types, chemical content, health value etc etc. Many have the habit of consuming tea after lunch, is this beneficial for digestion as well? MD