Origin teas
Origin teas are much more than just drinks: they are windows onto cultures and landscapes from all over the world. From China to Japan, Sri Lanka to India, each cup contains the unique history and flavours of its terroir, offering a deeply enriching taste experience.
Aki Bancha
Gampola Green
Sticky Rice
- Out-of-Stock
Ché Chun
Long Jing Dragon Well
Dragon's Tail
The four heavenly gates
Gyokuro
- Out-of-Stock
Highgrown SOFA FBOP1
Four Seasons
Golden Yunnan
Ruby Ruanzhi
Fairy Tea
Selimbong summer
- Out-of-Stock
Hojicha powder
Bai Mu Dan
Ceylon black tea
Ruby Wu Long
Snowview Golden Wu Long
Sencha Fukamushi
Bai Mu Dan Premium
Kerala's Wonder TGFOP
Sencha Top Quality
Link Sound FOP
Jasmine Flowers
Banaspaty TGFOP1
Gyokuro Premium
Banana Black
- Out-of-Stock
White Monkey
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.
Teas from Thailand
Tea cultivation in Thailand is relatively recent, with the first plantations of cultivated tea plants dating back to the second half of the 20th century, following the arrival of the Guomindang Chinese nationalists who had fled their country. It was in northern Thailand, in the beautiful mountainous provinces of Chiang Rai and Chiang Mai, that cultivated tea plants were planted. Over the years, these growers have become experts in the production of grand cru wulong, perfecting the methods they learned from Taiwanese producers.
Taiwan teas
In just a few decades, Taiwan teas have acquired a reputation for excellence, particularly in the production of wulong teas. Baozhong, Dong Ding, Oriental beauty - the range and diversity of flavours offered by these island specialities show just how skilled Taiwanese producers are in this area, mastering the sometimes very delicate stages of processing.
At the same time, Taiwanese producers also show a great capacity for innovation, in particular with the production of excellent "gaba teas" interesting for their calming effect as much as for their flavours.
Teas from New Zealand
New Zealand's tea-growing culture, while still new and confidential, is attracting growing interest. The only tea garden in the unspoilt Waikato region in the north of the North Island specializes in the production of great vintages, using cultivars mostly from Taiwan, including the essential Qing Xing.
Aided by an ideal climate with abundant rainfall, relatively mild winters, hot, humid summers and acidic soils suited to tea growing, our New Zealand partner offers superb green, black and wulong teas, while favoring organic farming and methods that preserve this precious terroir.