Origin &
Terroir.

Our Sourcing Regions

• Wuyi Mountains, China

  Known for its unique 'Yan Yun' or rock rhyme, the mineral-rich rocky soil and constant mist of the Wuyi cliffs produce teas with unmatched depth and roasted complexity.

  Specialty: Rock Oolong (Yancha)

  Terroir: Mineral-rich volcanic rock, gravelly loam, 800m - 1200m

• Hangzhou, China

  Home to China's most famous green tea. The West Lake microclimate and hand-firing techniques create a nutty, chestnut-like flavor profile that is prized worldwide.

  Specialty: Longjing (Dragon Well)

  Terroir: Acidic red soil, rich in phosphorus, 100m - 500m

• Anxi, China

  The birthplace of Tie Guan Yin. Anxi's misty hills and long oolong-making tradition produce teas with orchid aroma, creamy texture, and layered floral sweetness.

  Specialty: Tie Guan Yin Oolong

  Terroir: Acidic red and yellow mountain soils, 500m - 1200m

• Fuding, China

  One of China's most important white tea origins. Fuding is famous for Silver Needle and White Peony teas with soft florals, hay-like sweetness, and delicate texture.

  Specialty: White Tea

  Terroir: Mountain red soil with good drainage, 500m - 1000m

• Qimen, China

  The home of Keemun, one of China's classic black teas. Qimen teas are known for smooth body, gentle smoke, fruit, orchid-like aroma, and refined sweetness.

  Specialty: Keemun Black Tea

  Terroir: Red-yellow mountain soil rich in minerals, 300m - 800m

• Huangshan, China

  A mountain region famous for elegant green teas. Huangshan's mist, granite peaks, and cool spring conditions create teas with floral freshness and soft chestnut sweetness.

  Specialty: Maofeng

  Terroir: Mountain yellow soil, granite-influenced, well-drained, 500m - 1200m

• Fenghuang Mountain, China

  A legendary oolong region known for single-bush Dan Cong teas. These teas are prized for naturally expressive aromas such as honey, orchid, almond, peach, and magnolia.

  Specialty: Dan Cong Oolong

  Terroir: Rocky mountain soil with strong drainage, 700m - 1500m

• Yunnan, China

  Home to the world's oldest tea trees. High biodiversity and red clay soils produce powerful, fermented teas that age for decades.

  Specialty: Ancient Tree Pu-erh

  Terroir: Red clay, rich in iron and minerals, 1200m - 2400m

• Shizuoka, Japan

  Japan's largest tea-producing region, benefiting from the nutrient-rich volcanic soil of Mt. Fuji and coastal breezes that temper the morning frost.

  Specialty: Sencha & Gyokuro

  Terroir: Volcanic ash, alluvial deposits, 200m - 600m

• Yame, Japan

  One of Japan's most prestigious regions for shaded tea. Yame is especially famous for rich gyokuro with deep umami, smooth body, and elegant sweetness.

  Specialty: Gyokuro & Premium Matcha

  Terroir: Fertile loam with good drainage and high organic matter, 100m - 600m

• Uji, Japan

  The birthplace of Japanese tea culture. The foggy river valleys and acidic soil create the ideal conditions for shade-grown teas with intense umami.

  Specialty: Ceremonial Matcha

  Terroir: Sandy loam, rich in organic matter, 100m - 300m

• Darjeeling, India

  High-altitude Himalayan gardens. The steep slopes and unique weather patterns result in the distinct muscatel flavor of Darjeeling black teas.

  Specialty: Champagne of Teas

  Terroir: Forest litter, acidic mountain soil, 1000m - 2000m

• Assam Valley, India

  The world's largest contiguous tea-growing region. Low-altitude, high-heat, and intense humidity produce the bold, malty character synonymous with classic breakfast teas.

  Specialty: Malty Black Teas

  Terroir: Deep alluvial silt, rich and clay-heavy, 45m - 60m

• Nilgiri, India

  A high-altitude South Indian tea region producing fragrant, smooth, and bright teas. Nilgiri teas are often excellent for iced tea due to their clarity and brisk finish.

  Specialty: Fragrant Black Tea

  Terroir: Mountain loam with lateritic and clay components, 1000m - 2500m

• Nuwara Eliya, Sri Lanka

  Sri Lanka's highest tea region, producing bright, delicate, and fragrant teas. Nuwara Eliya teas often show floral, citrus, and brisk mountain character.

  Specialty: High-Grown Ceylon Tea

  Terroir: Highland red-yellow soil with good drainage, 1800m - 2200m

• Ilam, Nepal

  Nepal's best-known tea region, producing aromatic Himalayan teas often compared with Darjeeling. Ilam teas can be floral, crisp, and elegant.

  Specialty: Himalayan Orthodox Tea

  Terroir: Acidic mountain soil rich in organic matter, 1000m - 2000m

• Kericho, Kenya

  One of Africa's most important tea regions. Kericho's equatorial highlands produce brisk, colourful black teas widely used in breakfast blends.

  Specialty: Bright Black Tea

  Terroir: Deep red volcanic soil, iron-rich and fertile, 1800m - 2200m

• Nile Valley, Egypt

  Egypt is one of the world's key chamomile origins. The dry climate and Nile irrigation support aromatic golden flowers with a sweet, apple-like fragrance.

  Specialty: Chamomile & Hibiscus

  Terroir: Alluvial Nile silt, fertile and mineral-rich, Sea Level - 100m

• Rose Valley, Bulgaria

  A historic floral-growing valley between mountain ranges. It is known for Rosa damascena and increasingly for lavender with rich, honeyed aroma.

  Specialty: Lavender & Rose

  Terroir: Sandy mountain soil with good drainage, 300m - 700m

• Cederberg, South Africa

  The only natural home of rooibos. The dry mountain climate and acidic sandstone soils create the needle-like leaves used for naturally caffeine-free rooibos infusions.

  Specialty: Rooibos

  Terroir: Coarse acidic sandstone soil, 400m - 900m

• Misiones, Argentina

  Argentina's red-soil yerba mate heartland. Misiones produces grassy, energising mate with strong cultural importance across South America.

  Specialty: Yerba Mate

  Terroir: Red lateritic soil rich in iron, 200m - 500m