expert advice on the finest single origin teas to try

Tea enthusiasts often seek the unique flavours and aromatic characteristics that only single origin teas can provide. These teas, sourced from specific regions, not only reflect the terroir but also the expertise of local farmers. In 2026, the world of single origin teas continues to expand, offering rich experiences for both new and seasoned tea drinkers.

Darjeeling: The Champagne of Teas

Darjeeling tea, grown in the foothills of the Himalayas, is renowned for its muscatel flavour and floral aroma. The first flush, harvested in spring, is particularly prized for its light and brisk character. When choosing a Darjeeling, look for the estate name on the packaging, as this indicates quality. Seek out those from the Margaret's Hope or Jungpana estates, known for their exceptional offerings. Brew it with water just below boiling for 3 to 5 minutes to fully appreciate its nuances.

Assam: Bold and Malty

Assam tea, originating from the northeastern region of India, is celebrated for its robust, malty flavour and dark amber colour. It is often used in breakfast blends, providing a hearty start to the day. Single origin Assam teas from the Jorhat and Dibrugarh districts are particularly sought after. For the best experience, steep Assam tea in boiling water for approximately 4 to 6 minutes, allowing it to develop its full-bodied character. Pair it with milk and sugar for a traditional finish.

Japanese Matcha: The Art of Whisking

For those seeking a unique tea experience, Japanese matcha offers a vibrant green colour and a smooth, umami flavour. Sourced from shaded tea plants in regions like Uji and Nishio, matcha is ground into a fine powder, making it perfect for whisking. When preparing matcha, use water that is around 80 degrees Celsius, and whisk vigorously to create a frothy texture. This tea not only serves as a delightful beverage but also provides a host of health benefits including antioxidants and amino acids.

Taiwanese Oolong: Complexity in Every Sip

Taiwan is renowned for its high-quality oolong teas, such as Tie Guan Yin and Dong Ding. These partially oxidised teas offer a complex flavour profile ranging from floral to roasted. Tie Guan Yin, also known as Iron Goddess of Mercy, features a creamy texture and sweet aftertaste. For the best brewing method, use a gaiwan or a teapot with a lid, steeping the leaves at approximately 90 degrees Celsius for about 3 to 5 minutes. Enjoy the multiple infusions that unlock different flavours.

Chinese Longjing: The Dragon Well

Longjing tea, or Dragon Well, hails from the Hangzhou region and is one of the most famous green teas in China. Its flat, blade-like leaves are pan-fired, imparting a nutty sweetness. When choosing Longjing, look for the authentic varieties that are handpicked in early spring. Brew it with water around 75 to 80 degrees Celsius, steeping for just 2 to 3 minutes to prevent bitterness. This tea's delicate balance of sweetness and vegetal notes is perfect for afternoon sipping.

South African Rooibos: Caffeine-Free Delight

Rooibos, though technically not a tea, deserves a mention for its unique profile. Sourced from the Cederberg region of South Africa, this herbal infusion is naturally caffeine-free and packed with antioxidants. It has a sweet, earthy flavour and can be enjoyed both hot and cold. For a refreshing iced rooibos, brew it strong and serve with a slice of lemon and a touch of honey. Its versatility makes it an excellent choice for those looking to reduce caffeine intake.