For fancier of tea one of the most beautiful places in the world. The teas from this region are absolute top quality. A light, fresh and flowery flavour in the first flush period and a stout, full and highly aromatic flavour in the second flush period.
The highland of Assam in the north of India lies to both sides of the Brahmaputra river. At the approximately 2000 tea gardens an aromatic, stout and malty sweet tea is harvested. The cup colour lies between gold brown and copper-red.
Traditional cultivation areas such as Dimbula, Uva and Nuwara Eliya. Dimbula lies in the highland. The teas have a tender and flowery flavour. Here best qualities are harvested from January to March. Uva lies also in the highland. The teas have a strong and rich flavour. Top quality is harvested here in the months from July to September. The highland of Nuwara Eliya is the cradle of the finest and best tea qualities. It lies between Dimbula and Uva and it is harvested the whole year over.
Tea area in the south of India. Here high qualities are cultivated which taste and freshness reminds of the best Ceylon teas.
From the giant realms of China - which cultivation areas lie very far apart from each other - quite different kinds of black teas with entirely different kinds of taste, from mild over sweet aromatic to strongly earthy, are harvested. Often a slightly smoky touch can be noted.
From the former kingdom of Sikkim only the garden of Temi offers tea on the world market. Very flowery and tender taste.
Situated next to Tibet this tea cultivation area offers only top qualities. These are aromatic teas reminding of Darjeeling teas.
The tea gardens of Java can be harvested all the year. Java tea is characterized by a sweet cup and only few tannins.
Conventional teas are merely only produced in Kenya at the garden of Marinym. Typical aromatic taste, copper-red cup