Before your first pour

Spring, roughly March to May, is harvest time for many Chinese, Japanese and Korean green teas and for Darjeeling's first flush. Sri Lanka produces year-round, with regional peaks. Monsoon months in South Asia can disrupt mountain travel. See our tea trails for seasonal notes.

No. All come from Camellia sinensis. Differences arise from cultivar, growing conditions and above all processing — particularly how far the leaf is oxidised. Our tasting guide explains the six families.

As general advice: around 70–85 °C for delicate greens and whites, and close to boiling for black, roasted oolong and dark teas. Local traditions vary; see brewing traditions.

No. Hosts guide guests through the steps. Watching quietly, following cues and expressing appreciation for the tea and utensils are all that is expected of a first-time visitor.

Some estates welcome walk-in visitors to a shop or viewpoint; many working factories need advance booking, and some are closed to the public. Ask before entering fields.

Always ask first, accept a refusal graciously and avoid interrupting work. Plucking is skilled, time-sensitive labour, often paid by weight.

Dried, commercially packaged tea is usually allowed for personal use, but regulations differ by country. Check your destination's official customs guidance and declare items when unsure.

It varies widely with leaf type, quantity and steeping time. A cup is often lower in caffeine than a similar cup of brewed coffee, but matcha and strong black teas can be substantial. Speak to a medical professional if you need to limit caffeine.

Keep it airtight, cool, dark and away from strong odours. Drink green teas within a few months; compressed pu'er prefers stable humidity and a little airflow.