One of the biggest myths still persisting in the tea industry is that we can tell how much caffeine each type of tea contains. Over generalizations such as "black tea contains the most caffeine" lead to customers seeking the tea with 'the most caffeine'. The fact is, unless each batch of tea is lab tested, we simply do not know.
Understanding flavours and how they are made vs marketed by food companies is important for anyone navigating the food industry. Some customers choose natural over artificial thinking its the better or healthier choice, and that can't be further from the truth.
Chai is another word for tea, used mainly in countries along the land trade routes for tea and spices out of China during the thousand years old Silk Road. The word originates from the Sinitic character 茶 which is pronounced ‘cha’ in the Mandarin language. This pronunciation eventually morphed into ”chay” (چای) in Persian as tea traveled across the continent.