Tea-growing regions

Assam, in northern India on the banks of the Brahmaputra, is the world’s largest contiguous tea-growing region, covering around 360,000 km². Tea has been grown in over 2,000 estates since 1837, primarily using the ‘CTC’ production method (Crushing, Tearing, Curling) and mainly for the domestic Indian market. A tropical climate and an altitude of 300 to 500 metres allow the tea plants to grow very luxuriantly, enabling up to 30 harvests per year.
Harvesting takes place between March and November. The finest teas are produced from the ‘second flushes’ between May and June. At this time, many tea estates switch their production process to ‘orthodox’ and produce fine broken and leaf teas with a medium to high proportion of ‘Golden Tips’ (leaf buds). ‘Assam Second Flushes’ have a strong cup, a full-bodied, malty character and a copper-red to brown infusion. They are therefore ideal for brewing with milk or cream and form the main ingredient in popular blends such as the ‘East Frisian Tea Blend’. In India, tea is usually drunk with additional spices and milk as ‘chai’. Our Assam range offers a selection of different qualities and types from the various regions of Assam.

Ceylon tea should strictly speaking be called Sri Lankan tea, but due to its long history it has retained the country’s former name. On the ‘Island of the Sun’, tea cultivation has a tradition stretching back almost 150 years: the Scottish pioneer James Taylor planted the first tea plants in 1867, and today Sri Lanka is the world’s fourth-largest tea producer. Tea plants thrive in all regions of the island: from the lowlands up to the mountains at altitudes of over 2,000 metres. One of the best-known areas, Dimbula in the Western Highlands, produces its finest quality teas in the spring, with aromatic and lively flavours. Uva, in the Eastern Highlands, produces the finest quality in late summer with its distinctive, robust and tart ‘Uva note’. The Nuwara Eliya region lies in the heart of the Central Highlands. Here, very fine, floral and light-bodied teas are produced all year round. In the ‘medium-grown’ Kandy region, significantly fuller-bodied teas are grown. The ‘low-grown’ Ruhuna region produces robust varieties. There are only a few green
tea and organic tea plantations in Sri Lanka. Ceylon tea is not only very popular as a single-origin tea, but also a key component of famous blends such as the ‘English Blend’. Our Ceylon range offers a fine selection of exquisite varieties.

Tea has been grown in China for 5,000 years. This fascinating country is the birthplace of many black, green and white tea specialities.
Black tea is produced in all nine tea-producing provinces. The eastern province of Anhui is particularly renowned for its fine Keemun teas. Yunnan, situated in the south-west, is the true birthplace of tea cultivation.
This region is home to the popular, full-bodied black teas with beautiful tips, as well as the famous Pu-erh tea. The largest quantities of tea come from the southern province of Hunan. China is the world’s largest tea producer. China exports the majority of its black tea abroad, as green tea is predominantly consumed domestically. Our range of black teas from China offers some excellent teas to discover.

The culture of tea cultivation and the processing of green tea began in China over 4,000 years ago. This makes China the oldest tea-producing country in the world and the cradle of tea culture. No other country in the world produces anywhere near as much tea as China. All 16 tea-producing provinces boast green teas. The eastern province of Zhejiang is particularly well-known for its specialities such as ‘Lung Ching’ or ‘Anji White Tea’, as well as its classic Gunpowder, Chun Mee and
Sencha teas. The south-eastern province of Fujian, on the other hand, is famous for white tea specialities and scented teas such as jasmine tea. Tea culture within China is currently experiencing a remarkable renaissance: the number of tea houses and shops is growing rapidly. Top-quality teas command premium prices and are often given as gifts at family celebrations and business events as a sign of the highest esteem. Our range of green teas from China offers a wide selection of fine and aromatic green teas.

The famous tea-growing region in ‘West Bengal’ lies between Nepal and Bhutan, at the foot of the Himalayas. Fine tea has been produced here at altitudes of well over 2,000 metres since 1841. Only tea from the region of the same name in north-eastern India may be called Darjeeling. The English pioneer Dr Campbell laid the foundations for the successful tea history of this region, which, with over 80 gardens, is a very small but ‘fine’ growing region. The classic Chinese tea plant ‘Thea Sinensis’ is the primary variety grown here; due to the altitude and climate, it develops the famous ‘Muscat’ character. What makes the Indian district of Darjeeling special is that, although the finer Chinese variety is predominantly grown there, it is processed primarily into black tea rather than green tea, as is usually the case. This is why Darjeeling tastes so distinctive, particularly among black teas. The harvest year begins in spring with the ‘First Flush’. These light teas have an intensely floral character and a lively, delicate aroma. The so-called ‘in-between’ harvest falls between the ‘First Flush’ and ‘Second Flush’ in terms of both timing and flavour. The teas from
the summer ‘Second Flush’ harvest, with their noticeably fuller-bodied flavour, are followed by the ‘Autumnals’, which are harvested until early November and are characterised by a lighter, mildly aromatic flavour. Whether lively and floral or full-bodied, our Darjeeling range will delight you with its excellent tea qualities.

Kenya is one of the world’s leading tea-producing countries and has long been much more than just a supplier of robust CTC grades. In the equatorial highlands of East Africa – from Kericho via the Nandi Hills to the fertile slopes of Mount Kenya – excellent raw materials thrive at altitudes of up to 2,500 metres. Thanks to volcanic soils, intense equatorial sunshine and ideal rainfall, growth continues all year round, making Kenya a source of the freshest tea.

More and more tea estates are specifically focusing on traditional, orthodox leaf processing. The result is teas with a brilliantly clear liquor and a lively character: whilst classic Assams often seem heavy and malty, Kenya’s orthodox teas are crisp and fresh, well-structured and with delicate citrus or berry notes. Particularly exclusive are innovative specialities such as the rare ‘Purple Tea’ or the finest white teas, which capture the modern spirit of the times. Our Kenya range is currently under development, as we are taking great care to select the best orthodox highland teas for you. Look forward to distinctive specialities that will soon win you over with their clarity, modern style and pleasantly invigorating astringency.

South Korea is a country steeped in tradition and a source of fine tea specialities that remains largely undiscovered in Europe. Tea cultivation is concentrated in the subtropical south, particularly on the volcanic island of Jeju and in the regions of Boseong and Hadong, which boast a long-standing tradition. The mild climate, mineral-rich soils and sea breezes encourage slow growth and lend the teas exceptional purity and strength.

Shaped by the centuries-old tradition of Buddhist monasteries, Korean tea culture stands for mindfulness and masterful craftsmanship. The green teas harvested in spring are particularly famous: a distinctive feature is the processing method, which often combines steaming and roasting techniques. An excellent example of this craftsmanship is our South Korea Nokseon Organic Tea, which captivates with its deep green leaves and a delicate, nutty sweetness. Compared to Japanese teas, Korean varieties often appear softer, whilst they exhibit more freshness and structure than Chinese varieties. Discover these harmonious teas, which perfectly combine clarity and depth.

Tea has only been grown in this small kingdom since the 1950s. Nepal borders India, or more specifically the Darjeeling tea-growing region, and on the Nepalese side of the border, practically the same variety of tea is grown, particularly in the Ilam growing region. The landscape and soil conditions are also very similar. In this respect, the tea is comparable. This relatively young tea-growing region has developed significantly in recent years. Nepal offers ideal conditions for tea cultivation.
Although tea from Nepal is not yet widely available, it is already highly prized among connoisseurs. Our range of teas from Nepal offers a small but exquisite selection. And by purchasing Nepalese teas, you are supporting the region around the Himalayas, for which tea is a significant source of income.

Japan has one of the oldest tea cultures in the world, dating back more than 1,300 years. Japanese perfectionism is reflected in the quality of the tea and the traditional tea ceremony. Thanks to its many years of tea-growing experience, Japan boasts a wide variety of specialities. Alongside varieties for everyday enjoyment, Japan offers high-quality premium teas produced with particular care. In Japan, almost exclusively green tea is produced; only a few tea enthusiasts have specialised in the production of black tea. Our Japanese teas come from the climatically favourable south of Japan. Unlike in other regions, altitude is not a decisive quality criterion in Japan. Alongside the selection of the cultivar, favourable climatic conditions in the growing region and the careful processing of the leaves after harvest play a central role. These factors make Japanese tea a premium product. Thanks to our close cooperation with our local Japanese partner, we can reliably offer you an excellent range of teas from Japan of the highest quality. All teas are sourced from certified organic cultivation and are thoroughly inspected before they go on sale.

Taiwan is one of the most renowned regions for high-quality oolong teas. Since the 19th century, a distinct tea culture has developed here, particularly in the mountainous regions such as Nantou, Alishan, Lishan and Wenshan. Altitudes ranging from 800 to over 2,000 metres, cool misty conditions and mineral-rich soils ensure slow growth and particularly complex flavours.

Taiwanese oolong teas are renowned for their great variety of flavours. In our range, depending on the style, they reveal delicate notes of peach and gardenia in the Taiwan Peach Oolong, pronounced floral osmanthus hints in the Pouchong Oolong, and creamy-sweet, slightly vanilla-like nuances in the Dong Ding Oolong. As the degree of roasting increases, the aromas develop into ripe fruits, honey and subtle roasted notes, as found in Formosa Oolong or Oriental Beauty, for example. Typical is a smooth, balanced cup with a pleasantly sweet aftertaste. Taiwanese teas are synonymous with clarity, complexity and excellent multiple infusions – a premium segment for discerning connoisseurs. Discover our selection of Oolong teas and experience the diversity of this special origin.