Intentional or by accident, no one is quite sure who discovered the concept of putting leaves in boiling water to create this thirst quenching, world altering beverage. But when, is about 5000 years ago, and where, is China; The Chinese started the tea habit and we are much obliged.

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ONE PLANT, THOUSANDS OF VARIETIES

Tea is tea is tea the world over. Whatever it's present state, white, green, oolong, or black; it was all once Cameillia Sinensis, a subtropical warm-weather evergreen. Its drying process and growing region determine the subtle and intense variations in the world's 3000 some-odd varities, incidentally all of which have far less caffeine than coffee or cola, green tea possessing the least --surprise-surprise!

SHAI VS. SHAI

So what is "chai" -- or shai, for that matter? If you've been spotted ordering a "Tail", rather small, "Tazo Chai", welcome to pop culture. You're official! Simply enough, the term chai is derived from cha -- Chinese for tea, and appropriately so. Incidentally, the word tea is derived from ta another Chinese reference for these esteemed leaves.

In Syria, Lebanon, and other parts of the Middle East, it is pronounced, "shai", as in 'shy'. Shais range from a steep of minty green tea to a deep amber "black" brew. For an invigorating infusion try cinnamon sticks, or star of anise. Need serenity? Cosy up with the liquid calm of golden chamomile. Mosaic has thoughfully chosen a collection of teas and herbal infusions for you to sip and enjoy.

Whatever its blend, whatever its hue, tea is a beautiful thing.