International Tea Day is held annually on May 21st. To celebrate, come with us on a journey across the globe, highlighting some of our favourite teas from growing regions around the world!

Australia - Davidson’s Plum & Rosella Tea

Sundry native Australian berries and leaves come together to form this perfect iced tea sip for a sundrenched day. The Tea Centre is proud to include Davidson’s Plum & Rosella herbal tea in our Australian Botanical Tea collection.

Specifically, this tea contains rosella, Gulbarn, strawberry gum, and Davidson’s Plum. We source our gulbarn from the Alawa people of the Northern Territory, who harvest this particular myrtle for its healing properties.

Taiwan - Mellow Cream Oolong

Say hello to the guilty pleasure in The Tea Centre’s oolong collection. Mellow Cream Oolong is a unique blend that’s perfect for novice sippers in need of a beginner’s guide to better oolong tea. 

Mellow Cream’s fine incorporation of different blossoms and nut brittle with quality Taiwanese oolong serves as the perfect introduction to the world of semi-oxidised teas. Ideal on its own, this incredibly soft and sweet brew is a great wind-down tea after a long day.

India - Rani Assam Tea

The Tea Centre’s organic Assam Rani tea is the ideal sip for traditional black tea drinkers in need of extra sweetness. A strong Indian tea that’s perfect on its own and most enjoyable in the morning thanks to its caffeine content.

All the loose leaves come from the Rani estate in the Lower Assam region of India. As a result, the estate is able to produce a special Assam that combines traditional malty flavour with slightly sweeter tasting notes and delicate hints of rich chocolate aroma. Like all Assam teas, the Rani estate employs a unique production process that allows the loose leaf to become heavily oxidised. In turn, Assam loose leaf makes especially bold brews in comparison to other black teas.

Türkiye - Turkish Apple Tea

Turkish apple tea, also known as “elma çayı” in Turkish, is a popular and traditional beverage in Türkiye. It’s a flavorful and aromatic tea that doesn’t actually contain any tea leaves but is made from dried apple pieces or apple-flavoured herbal infusions.

The crisp apple flavour of this tea is traditionally enjoyed hot, however it would also make a delightful iced tea infusion on a hot day (with plenty of ice)!

Want to enjoy it in the traditional Turkish way? Then we suggest serving it in the traditional tulip-shaped glasses as a way to welcome friends and family into your home! 

Japan - Genmaicha

Genmaicha is a rustic Japanese brew with earthy-tasting notes that provides simple enjoyment while being complex in design. This traditional brew is an intricately blended tea created by combining tasty bancha leaves with roasted—otherwise known as “popped”—granules of brown rice (genmai). It is produced in most of Japan’s tea regions and has an unmistakable toasty flavour.

Interestingly, genmaicha pairs well with spicy dishes thanks to its intricate balance of savoury and nutty notes. We also love drinking genmaicha in the early afternoon, particularly after a big lunch. In fact, some consider genmaicha to be a great post-meal sip.

South Africa - Rooibos

Rooibos (pronounced roy-bos) means ‘red bush’ in Afrikaans. This herbal tisane comes from the fine red leaves of the South African aspalathus linearis (‘red bush’) plant. A beautiful amber upon infusion, this tisane is naturally caffeine-free and a source of antioxidants. Ideal with or without milk and enjoyable throughout the day!

The history of rooibos is just as interesting as its taste! Known as the ‘life-long’ tea in Africa, the Khoi-Khoi tribes of South Africa have cultivated rooibos as tea for the past three centuries. In a nod to the tea’s popularity, we boast a dedicated collection of six rooibos teas. 

China - Pu-Erh Tea

Pu-erh tea is a tea with a rich history and traditional roots in Yunnan, China. The brew has a red appearance and smoky earthiness that stems from its unique production method. In particular, this ripe (shou) loose leaf is said to sport floral notes that are akin to spring dew. A traditional Chinese tea that’s perfect on its own and enjoyable throughout the day.

This tea is a ripe loose leaf tea that our suppliers left to ferment for at least sixty to seventy days. Upon harvest, the leaves were then left to dry in a dampened heap and covered in hemp cloth (the ‘wet piling’ artificial fermentation process) to accelerate their fermentation. Once seventy days passed, this particular tea was not compressed. Instead, it was left to age for a further eight years, enhancing its flavour with each turn of the sun.

Sri Lanka - Battagalla Ceylon Tea

Taste the history of Sri Lanka in our medium-strength, pure Ceylon tea. We source this particular loose leaf from the Battagalla tea estate in Madulkelle, Sri Lanka. Since 1870, this tea estate has given the world this exquisite Battagalla Ceylon tea that tastes best without milk (and perhaps a slice of orange). Experience the infusion’s beautiful colour, slightly citrus aroma, and full-bodied flavour in this loose leaf black tea.

This single-estate tea grows in the highest gardens of Nuwara Eliya in Sri Lanka, which is indistinguishable from Sri Lankan tea history. Simply put, Nuwara Eliya is to Sri Lanka what champagne is to France. As a result, these Ceylon loose leaves produce sophisticated and deep-coloured, albeit light and refreshing black tea.