Have had to avoid coffee because the high levels of caffeine are not good for an ongoing skin condition. I don't miss the caffeine hit so much as the aroma.
So I'm rediscovering the rich tradition of Chinese tea which I've not paid much attention to, even though I have been exposed to it as part of my ancestral heritage. Though, it is not uncommon for the diverse 'Chinese' diaspora around the world to be uneducated or unconcerned about such things, nor should they be expected to.
龙井茶 long jing tea, or literally dragon's well tea http://en.wikipedia.org/wiki/Longjing_tea
Have not yet tasted the expensive ones.
茉莉花茶 jasmine tea. Very common but I've been fascinated at the many sub-varieties, some of which are extremely delicate and aromatic, like when they are rolled up into 'pearls' - sometimes marketed as 'Buddha's tears'. Apparently the jasmine flower was introduced to China together with Buddhism.
乌龙茶 Oolong tea, literally black dragon http://en.wikipedia.org/wiki/Oolong
Another common tea, but never knew about the intricate craft behind its many sub-varieties. I really enjoy the Tie Guanyin (Iron Guanyin) when it is served in the traditional Gongfu tea ceremony. Not as elaborate as the Japanese chado, but something very mindful about the whole process: rinsing the teaware, appreciating only the aroma of the first brew before discarding it, then allowing the different scents of each subsequent brews to unfold...
Right now, I'm sipping on breakfast black tea cultivated in Sri Lanka, which is really an offshoot of red tea introduced by the British in the 1800s from China.