While we all sit patiently waiting for the day to pack our bags once again, many of us are turning to the cozy comforts of home.

Nothing warms the soul like a good cup of tea, and many of our favorites have distinct roots in specific locations around the world. Take a global tour via tea with these herbal indulgences.

When it comes to tea, China’s where it all began. Made from the same leaves as black and green tea, oolong is only partially oxidized after picking, giving it a unique, bluish hue.

The flavor can vary based on the region where it was grown and the technique used to oxidize it, varying from floral to nutty and roasted. The most sought after types come from the Wuyi mountains.

Classically, oolong teas are served during the Gongfu tea ceremony, a practice that is believed to have emerged during the Song dynasty and was popularized in the subsequent centuries.

The ceremony demonstrates respect to both the hosts' guests and to nature, which provided the tea in the first place. Guests are invited to enjoy the aromatic qualities of the tea before tasting.

If you’re missing the medinas of Morocco, brew yourself and your loved ones a batch of sweet mint tea, also known as Atai Bi Nana, and dream of wandering the country’s winding streets.

Traditional sweet mint tea is brewed using Chinese “gunpowder” green tea (originally from the Zhejiang Province in China), copious amounts of sugar and fresh mint leaves.

The exact origin of this tea tradition is debated, some cite its appearance in the 19th century, arriving from England, while others say it arrived as early as the 17th century from the Middle East.

Whatever the truth, it’s become an essential part of life in Morocco. The tea itself is a symbol of hospitality, and preparation and presentation are just as important as the finished product.

Hosts often pour the tea from a silver teapot into small glasses from a significant height, creating a delightful foam. The tea is routinely served three times in a sitting.

Spicy, creamy and sometimes sweet, India’s masala chai (spiced tea) has taken the world by storm. The comforting cup incorporates milk, sugar, black tea and a variety of different spices.

Most common are cardamom, cinnamon, fennel, ginger, cloves, black pepper and star anise. Chai wallahs (tea vendors) across India make perfect cups of chai to order, each with their own flair.

Many legends surround its origin. One credits an ancient Indian king who dreamt of a healing beverage for his people, while another credits a Buddhist Monk who learned from Chinese farmers.

The real history has to do with British colonialism and the cultivation of the tea trade in India; the tradition of masala chai didn’t take root until the 1900s.

The real history has to do with British colonialism and the cultivation of the tea trade in India; the tradition of masala chai didn’t take root until the 1900s.