07/08/2026
Tea has geography — but geography in tea is never just a pin on a map.
This Tea Atlas looks at several regions in China and Taiwan where place, processing, history, and local tea culture have developed in very different ways.
Wuyi is closely associated with rock oolongs and the idea of yan yun — the distinctive “rock character” traditionally linked to the region. Phoenix Mountain is known for Dancong and its remarkable range of aromatic expressions. Jingmai is shaped by old tea forests and long-standing Blang and Dai tea traditions. Liubao carries a history of dark tea, river trade, and movement toward Southeast Asia. Anhua developed its own dark-tea traditions around storage and long-distance transport. And in Lugu, Taiwan, D**g Ding became closely associated with a fuller, more roasted oolong style.
But origin is never a fixed flavour formula.
Cultivar, season, altitude, weather, picking, oxidation, fermentation, roasting, ageing, storage, and the choices of the maker all influence what ends up in the cup.
That’s why the flavour charts in this carousel are best read as a guide — not a rule.
What origin gives us is context. It helps explain why certain tea styles developed in certain places, how communities shaped those traditions, and why tea from one region can feel completely different from tea grown somewhere else.
And of course, this is only one part of the wider tea world. There are equally fascinating tea cultures across Japan, Korea, India, Nepal, Sri Lanka, Georgia, Vietnam, Africa, and beyond.
Which tea region would you most like to experience in person? 🍃
Amsterdam Tea Festival 2027
30 January 2027 · 10:00–19:00
Kromhouthal, Amsterdam