— Steeping
— Origins
Six regions, three continents, and a handful of producers who still grow tea the slow way. We name every estate or co-op on the tea’s page — these are the people behind that name.
Tap a bubble to read the region
CN · 1,500 – 2,200m
Yunnan
China
The high terraces of southern China. Said to be where tea was first cultivated 2,000 years ago. Yunnan blacks are honey-led, malty, and famous for their golden buds.
Pre-dawn co-op processing room — Lincang, Yunnan
— From here
JP · 200 – 500m
Uji
Japan
The most revered matcha-producing region in the world. South of Kyoto, Uji's combination of mist, mineral water, and shaded fields produces matcha with the highest umami concentration on earth.
Bamboo whisk against a chawan — Uji, Kyoto
— From here
IN · 1,800 – 2,300m
Darjeeling
India
Himalayan estates at 1,800–2,300m. The cool, mist-fed climate slows tea-leaf growth, concentrating the muscatel grape note that defines true Darjeeling — especially in the brief first-flush window in March.
Monsoon rain on tin — Himalayan estate, Darjeeling
— From here
CN · 800 – 1,500m
Fujian
China
Coastal southeast China — home to white teas, scented teas, and the original smoked Lapsang Souchong from the Wuyi mountains. Fujian's tea diversity is unmatched.
Pine-smoke crackle — Wuyi mountains, Fujian
— From here
LK · 1,800 – 2,000m
Ceylon
Sri Lanka
High-grown teas from Nuwara Eliya in the central highlands. Bright, brisk, and the historical base for nearly every Earl Grey on earth.
Highland morning birdsong — Nuwara Eliya, Sri Lanka
— From here
MA · 500m
Meknes
Morocco
Source of the Nāʿnāʿ spearmint that defines Moroccan mint tea. The mint is sun-dried in small batches and blended with Chinese gunpowder green — a tradition that goes back to the 19th century trade routes.
Late-morning souk hum — Meknes, Morocco
— From here
— Reading
Why elevation matters and what a Yunnan co-op actually looks like.
Read the article →
