Tea Origins

Where tea is grown shapes everything—flavor, aroma, body, and soul. From the volcanic slopes of Kilimanjaro to the Himalayan peaks of Nepal, we source teas from high-elevation regions where terroir and tradition meet.

​🌍 Why Growing Region Matters in Tea

Just like wine, tea is shaped by terroir—the unique combination of soil, climate, altitude, and local farming practices that give each harvest its distinct personality. From mist-covered Himalayan slopes to equatorial volcanoes, where a tea is grown influences everything: flavor, aroma, body, and energy in the cup.

​

At Elevation Tea, we source from regions that are both high in altitude and rich in story. Here's why that matters:

🇰🇪 Kenya

Kenya is the world’s third-largest tea producer, known mostly for strong black teas used in blends. But small farms and cooperatives in western Kenya (especially near Kericho and Nandi Hills) are now producing remarkably nuanced, hand-crafted teas.

• What makes it special:
  Rich volcanic soil, steady rainfall, and cool equatorial highlands (often over 2,000m elevation)

• Flavor profile:
  Bright and brisk black teas with hints of malt, stone fruit, or spice; emerging green and purple teas with floral and savory notes

• Why we love it:
  Kenya’s small-scale, artisanal producers are challenging commodity norms with bold, ethical, and vibrant single-origin teas.

🇳🇵 Nepal

Nestled just across the border from Darjeeling, Nepal’s tea gardens share similar elevations—but tell a different story. Here, micro-farms in the Ilam and Dhankuta regions produce small-batch teas full of wild character.

• What makes it special:
  High elevation (often 1,500–2,200m), cool Himalayan air, and minimal industrial interference

• Flavor profile:
  Aromatic and floral black teas, soft and grassy greens, and complex oolongs with delicate muscatel or honey notes

• Why we love it:
  Nepalese tea combines the refinement of Darjeeling with a freer, more experimental spirit, often produced with incredible care by independent growers.

🇹🇿 Kilimanjaro, Tanzania

The slopes of Mount Kilimanjaro offer some of the most promising terroir in East Africa—but few people know it. Grown by smallholder farmers at high altitudes, Kilimanjaro teas are often processed by hand and reflect a deep respect for land and legacy.

• What makes it special:
  Volcanic soils, high elevation (1,200–2,000m), abundant sun, and a growing network of regenerative tea cooperatives

• Flavor profile:
  Clean, brisk black teas with citrus or cocoa notes; earthy green teas with hints of sweet grass and mineral finish

• Why we love it:
  Kilimanjaro teas are an emerging voice in the specialty tea world, offering flavor profiles you won’t find anywhere else—paired with transparent, people-first sourcing.

🇨🇴 Colombia

Known for coffee, Colombia is also home to a rising tea scene—particularly in the Andean foothills. These equatorial, high-elevation gardens produce lush, bright teas full of clarity and surprise.

• What makes it special:
  Year-round growing conditions, nutrient-rich volcanic soils, and altitudes up to 2,000m

• Flavor profile:
  Smooth black teas with fruit and floral notes; green teas with vegetal depth and a soft, buttery texture

• Why we love it:
  Colombian teas are redefining what “Latin American tea” can mean—clean, contemporary, and grown in harmony with coffee plants and native flora.

The Elevation Difference

All of these regions share something in common: elevation. Higher-altitude tea grows more slowly, concentrating flavor and developing complex aromatic compounds. Cooler nights, thinner air, and diverse ecosystems all contribute to what makes high-elevation tea so special—and why it’s at the heart of what we do.