Travel

Learn about the South African tea regions and the country’s exclusive teas, rooibos and honeybush. There’s more to South Africa than exotic wildlife.

Tanzania and Rwanda are global suppliers of world-class tea, with Tanzania producing the fourth-highest amount of tea from Africa and Rwanda, one of Africa’s smallest countries, being a major exporter as well.

Kenya is the fourth largest producer of tea after China, Sri Lanka and India. Known for their specialty Orthodox black teas, Kenyan tea is more commonly developed as a blend in teas around the world.

The twirling brown leaves and golden tips of the world’s greatest Assam black teas yield lovely honey and malty flavors, a little like the maltiness of a good beer. Assams are also among the most assertive and brisk of the black teas. It’s no accident: The more quickly a tea is made, the brisker the body. And everything about Assam tea is fast. Continue on to learn more about the Assam tea region and the types of tea that are sourced from here.

One of our favorite things about tea is its rich history and the cultural significance it holds in cities around the world. While we may speak different languages and observe different customs, tea is oftentimes one of the things that binds us. We love traveling to understand the language of tea and the role it plays in the lives of those who live thousands of miles away from where we call home.

Join the Harney family for a one of a kind tea-centeredtour of Japan. Harney & Sons Fine Tea has been importing tea directly from Japan for over 35 years, and the family has decades-long personal relationships with the best tea growers in the industry. For anyone who loves to drink green tea, Japan is a must-visit.

The second Harney & Sons London Tea has started. 

It is a bit warm but we are a lot of fun. This was the opening reception at The Chesterfield Hotel. Tomorrow we are with Jane Pettigrew of The UK Tea Academy.

We went up to lovely Anji and our friend Mr Wang. There the frost caused less problems. So we bought the Anji Bancha and Anji Black. We love these teas because they have so much of mouth filling amino acids that also add sweetness.

We had the opportunity to talk to Stephanie about her passion for tea, her experience as a tea journalist, and her tea-traveling adventures. Check out the Q&A below!