OXALIS 2024 / 2025

9 JAPAN Tea was introduced in Japan in the 7th century, where production and consumption has concentrated almost solely on green tea ever since. It was only 150 years ago, during the Meiji era, that growers started making black tea. However, the nation’s population much preferred green tea, so the black variety was shipped abroad. Competing in the market against India and China - countries with a long history of producing black tea - was very stiff, though, so Japan’s experiment with it ended up being short lived and production largely ceased. Fast-forward to today, and some Japanese growers have reintroduced it, yet it is rarely seen abroad. The taste of black tea from Japan is very different to that made in India or Africa, being soft, light and sweet. (9)821324 Japanese Kuro Tea ORGANIC LIMITED 60 1 1 Black tea (“kuro”) is rarely produced in Japan. This one comes from a family-run farm in Kagoshima Prefecture, where tea has been harvested since 1970. The leaves grow on trees of the Benifuki cultivar. The garden is managed by a young woman of the family, which is highly unusual in Japan. Infusing the dark brown leaves creates an orange-brown liquor with the aroma and taste of wild honey and cacao bean, followed by a fine note of orange at the close. (9)20304 Golden Nepal FTGFOP1 First Flush 60 1 1 The tea from this mountainous area - the roof of the world - is quite a lot stronger than that of neighbouring Darjeeling. In addition, it has an abundance of golden tips (buds). The short brown-black leaves give rise to a yellow-brown infusion with an aroma and taste reminiscent of meadow honey. (9)10266 Nepal Himalayan Bouquet SFTGFOP1 CL Tippy 60 1 1 2020 marked the first year that tea was first harvested at this Nepalese tea garden, which nestles in a remote part of the Himalayas. The even, black-brown tea leaves, complemented by light tips, give rise to an infusion that is orange in hue. The aroma and taste suggest linden honey accompanied by ripe apricot. NEPAL The Himalayan kingdom is actually a relatively recent tea producer. Most teas are manufactured in the orthodox method, complying with modern ecological standards. Due to the humid climate, Nepalese tea resembles that of Darjeeling, the conditions imbuing the tea with its nature and making it rich in antioxidants. Standard packaging g kg Standard packaging g kg KENYA First tea trees were planted by caucasian colonials in 1903, as an experiment, in Limuru, region of Kiambu. The production has been increasing slowly and tea has become an important economic aspect for the country. Therefore, the organisation of Kenya Tea Development Authority (KTDA) was established in 1964. This organisation associates tiny farmes with the aim to support tea production. Nowadays, tea is mostly grown in Kenyan mountains in the altitude between 1520-2750 m.a.s.l. Majority of tea leaves is processed by CTCmethod for following production of portioned teas. Minor quantity represents a production of orthodox teas which are exported into the whole world. (9)21328 Kenya Kangaita Black OP LIMITED 60 1 1 In the mountains of Mount Kenya in the altitude of 1500 to 2200 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. Black, longish and slightly rolled leaves turn into brown-orange infusion. There is a forest honey and a cocoa found in a taste and aroma. Standard packaging g kg