Interactive tea map of the world, discover global tea variations

Discover the origins and character of the most famous teas

Tea connects people, countries, and traditions. Every sip tells a story about its origins, from the misty mountains of Japan to the sun-drenched plains of South Africa. With the interactive tea map of the world , you'll discover how climate, culture, and craftsmanship converge in a single cup. Discover the origins of your favorite flavors and learn the stories behind this age-old beverage.

Use this map to discover the origins of the most important teas. Read below to learn how they're produced and what their distinctive qualities are. Take a journey from the misty hills of Japan to the sun-drenched plains of South Africa and discover the stories behind every sip.

Shizuoka, Japan – Matcha and Sencha

Shizuoka is the center of Japanese tea cultivation, producing over 40% of all Japanese tea. The fertile volcanic soil and mild climate, with views of Mount Fuji, provide ideal growing conditions.

Matcha is made from shade-grown leaves that are ground into a powder. The flavor is intense, creamy, and rich in umami. Sencha, the most popular tea in Japan, is briefly steamed and rolled, which gives it a fresh green color and a vibrant, grassy flavor.

In Shizuoka, tea is more than a drink: it is a ritual of peace, mindfulness and connection with nature.

Zhejiang, China – Green tea with a fresh, mild taste

China is the cradle of tea culture, and green tea has been cultivated in Zhejiang Province for thousands of years. The famous Chinese sencha from this region has a mild, refreshing flavor and is often enjoyed with meals. The humid subtropical climate and rolling hills provide an ideal growing environment. In villages around Hangzhou, the leaves are hand-picked and lightly roasted to preserve their natural aroma.

Taiwan – Oolong tea from high-altitude plantations

The mountainous regions of Taiwan are famous for their oolong tea.
This tea's oxidation lies somewhere between green and black tea, resulting in a rich, floral flavor and a smooth finish. The cool climate, fertile soil, and misty mornings slow leaf growth, allowing the flavor to develop slowly and fully. Oolong from Taiwan is prized worldwide for its complex aromas and craftsmanship.

Yunnan, China – Pu erh: fermented tea with character

In the southwestern province of Yunnan, pu erh is produced—a unique fermented tea that, like wine, improves with age. Its flavor is full, earthy, and deep, sometimes with notes of wood and cocoa. Pu erh is traditionally pressed into compact shapes (such as discs or blocks) and then aged. This tea not only has a distinctive flavor but also holds an important place in Chinese health teachings.

Darjeeling, India – The “champagne” of teas

In the cool hills of Darjeeling , at the foot of the Himalayas , tea bushes grow at altitudes of up to 2,000 meters. The mountainous terrain, misty mornings, and mineral-rich meltwater combine to create a unique microclimate found nowhere else in the world.

Darjeeling primarily produces black tea, known for its refined, floral aromas and subtle notes of muscat grape. The tea is harvested during different harvest periods:

• First flush (spring): light, fresh and aromatic, with an almost green color
• Second flush (summer): fuller in flavour, with fruity and honeyed notes.

The combination of climate, altitude and artisanal processing gives Darjeeling its elegant character, hence the nickname “the champagne of teas.”
The tea is usually drunk neat, without milk or sugar, so that the delicate flavour can fully develop.

Ceylon, Sri Lanka – Top quality black tea

Sri Lanka's former name, Ceylon, still stands for quality.
The tea plantations are located in the highlands around Nuwara Eliya, Kandy, and Uva. Ceylon tea is clear, robust, and has a fresh, citrusy finish. The tropical climate and fertile volcanic soil give the leaves their distinctive character. This tea often forms the basis of English blends such as English Breakfast and Earl Grey.

South Africa – Rooibos from the Cederberg Mountains

Our journey ends in the Cederberg region of South Africa, where rooibos grows, a plant that is not a true tea, but is prepared in a similar way.
Rooibos is caffeine-free, rich in antioxidants and has a mild, honey-like flavour.
The red color develops during the fermentation of the leaves. In South Africa, rooibos is often enjoyed with milk or honey, but it is also used as a base for iced tea or spice blends.

Discover the world of tea

Click on a country, learn about its production, and discover which tea suits your taste. Whether you love the soft freshness of Japanese sencha, the depth of pu erh, or the warmth of rooibos, every cup tells a story.