OXALIS 2025 / 2026

Teas 17 Myanmar Myanmar (formerly Burma) has a distinctive tea culture that developed over a century ago, influenced by British, Chinese, and Indian traditions. It is known for its tea shops found on almost every street corner, offering a relaxed and social atmosphere. Myanmar tea is renowned for its exceptional quality and variety. The first records of tea cultivation in Shan State date back to the 8th century, and according to some sources, ancient tea trees nearly a thousand years old still grow in the remote Wa region near the Chinese border. Large-scale cultivation began in the 11th century, when tea was known as the royal drink of the Bagan dynasty. Myanmar even has its own word for tea – laphet – which is not derived from the Chinese cha. The country produces various high-quality green teas, as well as black and white teas. Harvesting takes place from April to November, with the finest leaves gathered from late March to mid-April. Except for exports to China and Thailand, Myanmar tea remained largely unknown abroad until recently. Following economic reforms and the country’s opening, green tea exports have significantly increased, especially to Japan and Southeast Asia. In 2016, the first shipments also reached the EU. (9)10294 Myanmar Natural Green Tea NEW 70 g 1 kg 2-3 The special tea, grown in the Pindaya area in southern Shan State at an altitude of 1,200m above sea level, is considered the finest tea in Myanmar. Here, local farmers, often small family communities, hand-pick the leaves with a deep respect for the land, which are then carefully processed using traditional methods. Kenya The first tea trees were planted by British colonists in 1903 as an experiment in Limuru, in the Kiambu region. Tea production gradually increased, and it became an important part of the national economy. As a result, the Kenya Tea Development Authority (KTDA) was founded in 1964 to support small-scale farmers and promote tea cultivation. Today, tea is mainly grown in the Kenyan highlands at altitudes between 1,520 and 2,750 metres above sea level. Most tea leaves are processed using the CTC method for the production of portioned teas, while a smaller share is dedicated to orthodox teas exported around the world. (9)10288 Kenya Kangaita Green BOP 70 g 1 kg 2-3 In the mountains of Mount Kenya in the altitude of 1,500 to 2,200 m. a.s.l. we can find the biggest tea area in the country. Thanks to the pleasant climate and a land rich for minerals, tea from this region has unique characteristics and is full of flavour. Longish, dark green leaves with occasional tips are turned into light-yellow infusion after brewing. There is a peach and apricot aroma. In a taste you can feel grapes and peach with a slight note of umami. (9)21204 White Monkey (9)10286 Nilgiri Krishna Temple TGFOP (9)10138 En Shi Yu Lu (9)10294 Myanmar Natural Green Tea