Top 10 Leading Tea-Producing Countries in the World

In the 16th century, as the Portuguese expanded their influence, this refreshing beverage was introduced to Europe, quickly gaining popularity. The Portuguese and the Dutch then established large tea plantations in their tropical colonies. Indonesia emerged as one of the largest tea producers in history. Indonesian tea has even gained greater international recognition, with the world’s most expensive tea being white tea, which has been exported to Japan. White tea is significantly more expensive than other tea varieties.

Indonesia ranks 7th among the world's top tea producers. West Java is the primary tea-growing region, producing about 70% of the country's tea, typically cultivated in the highlands and humid climates. More than 50% of Indonesia’s tea production is exported, though the country also imports tea. In 2015, Indonesia produced around 129,000 tons of tea, making it the 7th largest tea producer globally. Indonesia now produces at least 150,000 tons of tea annually. The country’s total tea production reaches 150,000 tons each year. Around 80% of Indonesia's tea exports go to Germany, the Netherlands, Iraq, Moscow, Japan, Australia, and other countries. The majority of exports consist of black and green tea, making tea production a key contributor to Indonesia’s GDP.

Many people associate coffee with Turkey, but tea is actually the drink of choice for locals. From dawn until dusk, it's hard to refuse an invitation for a cup of tea here. Known as "chai", this traditional tea is served in small tulip-shaped glasses, a design dating back to the days of the Ottoman Empire. Unlike the British, Turks don’t add milk or lemon to their tea; instead, they stir in one or two sugar cubes before sipping. Some locals even place the sugar cube under their tongue, drinking as much tea as possible to let it dissolve.

Initially, Turkish people drank more coffee than tea. However, as coffee became increasingly expensive in the 20th century, President Mustafa Kemal Atatürk encouraged the population to switch to tea. Over the years, Turkish black tea has become the most popular drink in the country. Before they found suitable land for growing tea, the Turks imported tea from China. Since then, Turkey has become one of the world's largest tea producers, ranking 6th and producing over 6% of the world’s tea supply.

Ranked in the top 5 is Vietnam, with a total tea production of 276,553 tons. Tea has deeply rooted itself in the country's culture over thousands of years. It is often consumed in informal settings, accompanied by customs that may not be found in other countries. For the Vietnamese, tea is seen as a reflective activity, enjoyed during academic pursuits. After centuries of cultivating and drinking tea, the Vietnamese have developed a unique and diverse tea culture. Tea drinking has become an essential part of daily life.

From the midlands to the highlands, from the North to the Central Highlands, tea is widely grown across Vietnam. The Vietnamese have created many types of tea. Although tea has been a part of Vietnam for many years, it was only in the 1880s that the country began large-scale tea production when French colonists established tea plantations in the northwest of Hanoi. Vietnamese tea drinkers generally prefer simple teas with minimal flavor, with green tea being the most popular. Lotus tea is also a Vietnamese specialty, made by wrapping green tea leaves in lotus flowers and letting them sit overnight to absorb the flower's fragrance.

Sri Lanka is the fourth-largest tea producer, with an impressive 340,230 tons of tea grown by its citizens. It is one of the largest traditional tea exporters in the world, particularly renowned for its Ceylon tea, named after the country’s former colonial name, Ceylon. While the country originally produced more coffee, it shifted to tea cultivation after a devastating leaf disease wiped out their coffee crops. Today, tea is Sri Lanka’s primary export, and its tea production accounts for 2% of the nation's GDP.

In Sri Lanka, over 300,000 tons of tea are produced annually, with approximately 17% of the world’s tea coming from its central mountain region. Sweet teas like Dimbula, Kenilworth, and Uva are grown here, alongside the famous Ceylon tea. In an effort to compete with China’s tea production, the British introduced tea farming in 1867, and since then, Sri Lanka has produced some of the finest single-origin teas in the world. The most unique tea from Sri Lanka is white tea, which is also the most expensive due to its delicate harvesting process. Only the buds are picked, and they must be carefully plucked at dawn. These unfermented buds are hand-rolled individually. White tea is the only tea produced entirely by hand in Sri Lanka.

Kenya is the next country on this list, with a total tea production of 432,400 tons. While many may not immediately associate Kenya with tea, it is actually the largest exporter of black tea in the world, with over 500,000 small-scale Kenyan farmers cultivating tea. The country's location near the equator provides ample sunlight and optimal conditions for growing various crops. The first Kenyan tea seeds were planted in the early 1900s, and since then, tea has become a major agricultural product.

Kenya is now recognized as the world’s leading producer of black tea, with notable tea-growing regions in Kericho, Nyambe Ne Hills, and Nan di. Tea was first introduced to Kenya in 1903 by GWL Caine, and it was fully commercialized by Malcolm Bell in 1924 for Brooke Bond. The majority of tea produced in Kenya is exported, reaching over 50 countries by May 2021. Pakistan is the largest export market, purchasing about 40% of Kenya's total tea exports. Egypt and the United Kingdom are also key markets for Kenyan tea.

India ranks second on this list with a total tea production of 1.4 million tons. India was first introduced to tea by silk caravans from China to Europe many centuries ago. Despite this initial connection, it wasn’t until the British officially introduced the beverage into Indian culture that it gained widespread popularity. The country’s climate is ideal for cultivating tea, and it boasts tea of quality comparable to China’s. The British aimed to break China’s monopoly on tea production by cultivating it in their prized colony, India.

Similar to China, tea is an essential part of daily life in India. The country has a massive tea market, with thousands of tea gardens spread across the land, producing well-known varieties such as Darjeeling and Assam. Over half of the tea produced in India stays within the country for domestic consumption, making India one of the most tea-consuming nations in the world. India became the second-largest tea producer globally, with large-scale plantations in regions like Darjeeling, Nilgiri, and Assam. Tea was first introduced for commercial cultivation by the British in 1824 to compete with China’s tea monopoly.

China is the world’s largest producer of tea, with nearly 3 million tons of tea harvested annually. Tea has long been an integral part of Chinese society and continues to play a vital role in the country’s economic development and daily life. According to legend, tea was discovered in 2737 BC when Emperor Shen Nong, while boiling water, accidentally had tea leaves fall into his pot. The emperor, who was deeply interested in science, had decreed that all water must be boiled for hygiene reasons, and when the water turned brown from the tea leaves, he became fascinated by the discovery and drank the brew.

China is renowned for its vast variety of teas, ranging from green to black and even oolong. The tea culture in China is rich and vibrant, with great attention paid to the flavor and the environment in which tea is consumed. The tradition of tea even intertwines with philosophical, moral, and ethical concepts. Producing about 40% of the world’s tea, China’s output reaches 2.7 million tons. Tea is predominantly grown in the provinces of Yunnan, Guangdong, and Zhejiang. As the largest producer and exporter of tea, China is also home to some of the finest varieties, including Lapsang Souchong, Keemun, and Green Gunpowder.

While South America is more widely known for coffee production, Argentina stands out as a producer of nearly 90,000 tons of tea. The country primarily grows black tea varieties originally from India. As global tea consumption grew, Argentina’s government imported tea seeds from China and encouraged farmers to cultivate the crop. In 1924, Argentina began importing several types of tea, and by the 1950s, the country had become one of the world’s leading tea producers, with tea gaining popularity alongside yerba mate.

The tea culture in Argentina is a blend of local and imported traditions, particularly with the cultivation of Camellia sinensis, the plant used for most teas, and the local yerba mate, which is made from the leaves of the yerba mate tree. Yerba mate has a distinctive sour and bitter flavor and is now the most consumed tea in Argentina. The largest tea-producing regions in Argentina are the northeastern provinces of Misiones and Corrientes, known for their hot, humid climate. Tea plantations are mainly located in relatively flat areas, ideal for high mechanization of production.

The history of tea culture in Iran dates back to the late 15th century. Before that, coffee was the dominant beverage in the country. However, most coffee-producing countries were far from Iran, making transportation difficult. In contrast, with China being a large tea producer located along the nearby Silk Road, it became much easier to transport tea. This proximity is one of the key reasons why tea became so popular in Iran. As a result, the demand for tea grew, necessitating the import of more tea to meet local consumption needs. Iran first attempted to grow tea in 1882 using seeds from India, but this effort failed.

By replacing coffee with tea, Iran sought to meet its domestic demand for the beverage. Despite the initial setbacks, the country succeeded in cultivating tea by 1899. Mohammad Mirza Kashef Al Saltaneh, a diplomat from Iran, traveled to India to help develop the country's tea industry. He brought thousands of tea plants back to Iran and planted them in the Gilan region. Soon, the first tea plantations were established in Gilan, and the tea industry flourished in northern Iran, particularly in the Gilan and Mazandaran provinces. The first tea factories appeared in the country, and today, Kashef Al Saltaneh is celebrated as the father of Iranian tea, with a tea museum built in Lahijan to honor his contributions to the industry.

Tea cultivation has long been a part of Myanmar's history, and it has become deeply embedded in the culture. The people of Myanmar traditionally drink laphet tea (locally known as Yay Nway Chan), which is not only a staple of their cuisine but also a key cultural symbol. In fact, "lah pet" is considered one of Myanmar's national dishes, often served at social gatherings and widely regarded as a symbol of hospitality and warmth.

The preparation of fermented tea in Myanmar involves a unique process. The tea leaves are allowed to ferment, enhancing and altering their flavor. Traditionally, the method begins with harvesting tender tea buds, which are then packed into bamboo containers and transported to a riverbank. There, the bamboo bundles are buried for an extended period. Although the process has evolved, the essence remains the same: the buds are steamed to release their liquid, which serves as the brine for fermentation, before being placed in large jars, sealed with heavy lids, and buried. The tea ferments for three to six months, with the exact fermentation time determining the final flavor profile, similar to other fermented foods like pickles.