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Learn about our tea

How Kingdom Of Tea’s teas are made

We source and purchase our teas and ingredients from a small family farm in north of Thailand with 30 years of experience.
They use natural resources only and taking the best care by Organic Fertilizer which they developed themselves. 
 Removing all toxic and chemical contamination during the tea growing period ensure 100% natural tea.
Holding as well a warranty of proof that our tea is an organic product.
       Quality, taste, fragrances and freshness are the hallmark of our production.
  The family farm apply the most up-to-date manufacturing process to ensure best quality tea.

According to our careful production process which allows only 100% tea leaves, there is no mixed color or flavor so our teas are proven to be free of alcohol.

All out teas have been approved for HALAL.
We ensure that all our products are selected and monitored very carefully.
Using recycled, biodegradable and recyclable materials is a must.
When asking Jaruwan what is the family secret to make their tea so delicious, she said - 
"We treat the tea like it is a human being.
Giving full respect and a lot of love is our secret sauce" 


The main category of tea made in Thailand is oolong.
These are produced mainly from two separate plants that are cultivars from Taiwan 
Jin Xuan (#12) and Bai Lu (#17).

Tea requires constant nurturing and attention, an important part of the process is taking care of the organic soil the tea is grown in, we believe that tea tastes better grown in happy, organic soil and all our tea is.


Picking and Harvesting

All our tea is picked by hand, rather than machine, ensuring that no coarse leaves or twigs are mixed in which add bulk but definitely not taste. 


Withering & rolling

After picking, the tea leaves are taken to be spread in troughs, a process known as withering, which removes excess moisture from the leaf.
Once withered, the leaves are rolled, twisted and parted which prompts the enzymes in the leaves to react with the oxygen in the air.

Fermentation and Roasting

After the rolling is finished they are spread out onto a table where they begin to ferment upon being exposed to the heat from the natural air temperature, so fermentation times fluctuate according to temperature and humidity.
The regulation of temperature, humidity and duration requires a great deal of skill and constant attention, failure to do so destroys the flavour.


As oxidisation occurs the colour of the leaf changes from a green to a bright coppery color. Now the fermented leaf is put in a firing champer to prevent further chemical reactions from taking place.




The tea is then graded by size and sorted by sifting it through mesh.
All of our tea is whole leaf so we get the top grade, the smaller bits of leaf go down through the mesh onto the next grade and so forth until the smallest grade is just dust, this is the tea you find in typical tea bags, but not on ours.


The tea is then tasted. Every single supply that comes out of the farm before the tea is packaged and sold.
The tea is then weighed and packed. 

We are holding our stock small and fresh in Thailand. 
Once you order one of our teas, we will process your order and ship it to you within 24 hours using the official air mail Thai post. 



More about tea

Think how amazing is it that one plant can produce so many unique flavours.
The taste variation starts in the growing of the plant - the location, the soil, the altitude, the weather pattern.
The way the leaves are treated after plucking changes the final flavour of the tea, we have tried to sum this up in non-tea-geek speak below.

plucking, steaming, withering, rolling, semi-fermenting, fermenting, drying

Green tea

The leaf is plucked from the bush and then either roasted or steamed.
The leaf is then dried, sealing in the greenness. Steamed green teas tend to have a more delicate taste than the roasted version.
(buy our green tea here)

Green tea

Oolong tea (Blue)

The leaf is plucked from the bush and allowed to wither.
It's then twisted and allowed to part-ferment; that is, it's allowed to turn slightly from green to brown but not completely. The leaf is then dried in a giant oven.
Oolong or blue tea is said to be between green and black – having the flavour of a green tea and some of the strength of a black tea.
(buy our oolong here)

Oolong tea


Black tea

Black tea is plucked from the bush and withered in the open air.
When the leaf becomes soft it is twisted and then fermented.
The fermentation is the most important and skilled stage - this is when the leaf oxidizes. Finally the leaf is cooked in a giant oven to seal in the flavour.
(buy our black tea here)

Black tea


More about herbals

If it's tea, it must come from the camellia sinensis plant.
What about peppermint tea or rose tea?
Well, strictly speaking, they're not tea at all, but infusions or, for the truly pretentious, tisanes.

They make a tasty cuppa in their own right, and so are worthy of the tea title. They also have their own unique health boosting properties.



Chamomile is one of the old favourites amongst the garden herbs and is well known for it's sleep promoting.
The fresh plant has a lovely scent, with a distinct 'appley' smell.

Take a look at our Chamomile tea. 



Lemongrass is the trade mark of Thailand.
 The plants last three to four years and are harvested every three to five months. 

It has been used for centuries around Asia in cooking but also by herbalists...
it makes for a very light, fragrant and slightly sweet tea - lovely after a meal.
Buy our Lemongrass tea.



The spicy, stong flavour of ginger is thought to help with heart conditions, arthritis and nausea. 

Buy our Ginger tea.



A yellow-gold flower with a uniquely sweet and buttery fragrance.
Its melanin content and high concentrations of antioxidants may also serve to slow aging.

Buy our Osmanthus tea. 





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