Origin teas

Teas from China

China, the cradle of tea with thousands of varieties produced by every family, has turned this simple beverage into a veritable cultural emblem. From the mountain ranges of Yunnan to the river valleys of Zhejiang, each local tea specialty offers its own unique flavors. The organoleptic signatures of Chinese teas such as Tie Guan Yin wulong tea from Fujian or aged pu'er from Yunnan are instantly recognizable.

Teas from India

Tea-growing in India, established in the 19th century by English colonists, has become an important economic resource for the country, which is now the world's second largest producer after China. Indian tea gardens produce mainly black tea, the most widely consumed color in the world, in three main regions: the slopes of Darjeeling, the plains of Assam and the Nilgiris mountain ranges.

Teas from Japan

Japan has one of the longest traditions of tea cultivation and consumption, dating back to the 12th century, when Buddhist monks began to drink this beverage from China on a regular basis. Today, the country produces mainly green teas in a wide variety of well-defined styles (Matcha, Sencha, Gyokuro, Kabusecha, Kukicha, Tamaryokucha, Kamairicha, Genmaicha, Bancha, etc.).

Its growing and processing methods are unique, with steam used predominantly in leaf processing. This results in teas with vibrant green leaves and fresh aromas that are unique in the world of tea.

Teas from Sri Lanka

Sri Lanka, formerly Ceylon, is an island that spontaneously conjures up images of tea, particularly black tea. Its cultivation began in the second half of the 19th century, and tea has become so well established that it has become the country's "black gold". The island's 210,000 hectares of tea plantations are divided into six regions: Galle, Ratnapura, Kandy, Nuwara Eliya, Dimbula and UVA. These regions are situated at three altitudes: lowlands, midlands and highlands, which determine three different qualities with a range of flavours from light and floral to rich and robust.