Legend has it that tea was first consumed in China around 2700 BCE. Tea was a medical infusion made by boiling fresh leaves in water for thousands of years. However, tea production and processing started in the third century CE, when it became a popular everyday beverage. Planting, processing, and drinking techniques were first documented in writing in 350 CE. The first seeds were introduced to Japan in 800, and horticulture had taken hold there by the thirteenth century. In 1810, tea was introduced to Formosa (Taiwan) island by Chinese settlers from Amoy. The Dutch were the ones who introduced tea cultivation to Java, bringing labourers, tools, and seedlings from China in 1833 and seeds from Japan in 1826.

Teas are classified based on region of origin, smaller districts, and the size of the processed leaf. Traditional operations result in larger leafy grades (flowery pekoe (FP), orange pekoe (OP), pekoe (P), pekoe souchong (PS), and souchong (S). In contrast, broken grades (BOP, BP, BOP fanning, fannings, and dust) are used to categorize teas. Examples of teas include Darjeeling, Assam, Nilgris, Uva, Dimbula, Keemun, and Enshu.

Teas are primarily derived from the Camellia sinensis plant, which produces white, black, green, and oolong teas. While black and white teas have distinct origins, their processing methods, not the plant itself, create different types of tea. Other types of tea include herbal teas, root teas, spice teas, and yerba mate, which are caffeine-free and do not contain tea leaves. The Camellia sinensis plant, a small shrub, grows up to 6 feet tall and produces tiny white blossoms in the fall. It prefers well-drained, sandy soil with an acidic side. Tea leaves are harvested around 3 years old, and the processing methods determine the type of tea. There are numerous unique teas available, but the main categories include classic, herbal, root, spice, and yerba mate.

After water, tea is currently the most consumed beverage worldwide. At Mighty Leaf Tea, we are honoured to preserve centuries-old tea customs by carefully handcrafting our tea bags and filling them with one-of-a-kind whole-leaf tea blends, herbs, and spices from across the globe.

Not every nation produces tea equally for the world market. While some excel in creating distinctive mixes and growing premium leaves, others lead the world in terms of sheer output volume. Whatever the situation, each has a unique and captivating tale that adds to the global fascination with tea.

BEST COUNTRIES IN THE BUSINESS OF TEAS

China, the birthplace of tea, is the world’s leading tea producer, offering diverse teas, including green, white, oolong, and pu-erh. The tea culture is complex, with regions like Fujian and Yunnan renowned for high-quality teas. Camellia offers a selection of the finest teas worldwide, allowing you to experience global tea culture at home.

India is the leading tea producer in the world, offering a vast array of teas from regions such as Assam, Darjeeling, and Nilgiri. Assam’s rich, malty tastes and Darjeeling’s delicate, fragrant profiles are just two examples of the distinctive qualities that each location generates in its teas. India is home to the popular spiced milk tea known as chai, which has become well-known worldwide.

Kenya, Africa’s largest tea producer, is renowned for its strong, astringent black teas grown in high-altitude areas like the Rift Valley and has pioneered “CTC” methods for blends and tea bags.

Vietnam, which specialises in black and green teas, has quickly become well-known in the tea market. Vietnamese green tea is well-liked since it has a mild, well-balanced flavour. The nation is particularly famous for its unusual teas, such as Jasmine and Lotus, with flower blossom scents permeating the tea leaves.

Sri Lanka, formerly Ceylon, has a rich tea production history dating back to the 19th century, known for its bright Ceylon tea, which offers a diverse range of flavors due to its varying altitudes and climates.

Iranians drink tea all day and consider it an essential component of their culture. The northern parts of Iran, especially the province of Gilan, are where most of the country’s tea is grown. The majority colour of Iranian tea is black, and it’s typically served as a welcome drink to guests or to go with social gatherings. The nation is renowned for using flavourings like cardamom to enhance the flavour of its tea.

Turkey is a major tea producer and consumer, renowned for its “çay” black tea, consumed throughout the day. Tea gardens are integral to Turkish culture, serving as social hubs for conversation and relaxation, with the Rize region being particularly renowned for its tea cultivation.

Argentina’s tea production, primarily Yerba Mate, is distinct from traditional green and black varieties and is a staple in Argentine culture, consumed from a hollowed gourd despite its smaller volume and significant Latin American market share.

The archipelago of Indonesia, with its variety of climates, is ideal for growing tea. Although green and other specialty teas are also grown, black tea is the nation’s primary export. Strong and flavorful black teas are especially well-known from the Indonesian islands of Java and Sumatra. The country produces goods for both export markets and home consumption.

Japan’s tea culture, dating back to the 9th century, is renowned for its green varieties like Matcha, Sencha, and Genmaicha. Tea ceremonies, known as “Sado,” elevate tea preparation into an art form. Despite not matching industry giants, Japanese tea’s quality and cultural significance are unparalleled.