The personality of black tea is determined by the combination of tea plant variety, altitude, climate, and production methods. Here, we organize the characteristics of major tea-producing regions by area. You can read more about specific brands in the Tea Encyclopedia.
You can check the locations of these regions on the World Tea Map. We have compiled information on tea gardens and tea factories that can be visited, as well as places where the history of black tea unfolded in Visiting Tea Origins.
India
| Region | Characteristics |
|---|---|
| Darjeeling | Known as the "Champagne of Tea," it has a sweet and rich aroma called "Muscatel" that appears in summer harvests. Its personality changes depending on the picking season (flush). |
| Assam | Rich and full-bodied with sweetness. Strong and suitable for milk tea. One of the world's largest producers. |
| Nilgiri | From South India. Mild and refreshing with little astringency. Pairs well with iced tea and blends. |
Sri Lanka (Ceylon)
Characterized by flavor variations with altitude. The higher the elevation, the more delicate and aromatic the tea becomes.
| Region | Characteristics |
|---|---|
| Uva | One of the world's three great black teas. It has a refreshing aroma reminiscent of menthol. |
| Nuwara Eliya | Known as the "Champagne of Ceylon." It has a delicate quality similar to green tea and floral notes. |
| Dimbula | Well-balanced and easy to drink. Suitable for iced tea as well. |
China
The birthplace of black tea. Keemun (祁門) is one of the world's three great black teas, known for its unique aroma reminiscent of orchids and fruits. Lapsang Souchong is characterized by a strong smokiness from pine needles, making it a polarizing choice.
Kenya & Africa
A region that has been gaining prominence in recent years. The CTC method (cut-tear-curl) is mainstream, producing a strong and rich brew in a short time, making it widely used for tea bags and milk tea. It has a mild and approachable flavor.
The Three Great Black Teas
The world's three great black teas are Darjeeling, Uva, and Keemun. The unique aromas of each are introduced along with tasting perspectives in The Three Great Black Teas.