Region: Black tea is primarily grown on the islands of Java and Sumatra.
Flavor: Indonesian black tea is generally robust, brisk, and full-bodied, with a slight maltiness and a hint of sweetness. Some varieties have a mild astringency and earthy undertones. The flavor can range from smooth and mellow to more robust and brisk, depending on the growing region and processing method.
Appearance: Produces a deep reddish-brown or copper-colored liquor.
Best For: Indonesian black tea is commonly used in blends and is also enjoyed plain or with milk. Its robust flavor makes it suitable for breakfast teas and iced tea.
Java Tea
Region: Grown in the highland areas of the island of Java.
Flavor: Java tea is known for its light, smooth, and fragrant profile. It tends to be more delicate than tea from Sumatra, with a clean, bright flavor and a subtle sweetness. It can also have a slightly floral or fruity character.
Appearance: Light amber-colored liquor.
Best For: Java black tea is often consumed plain to appreciate its nuanced flavors. It can also be used in blends, especially when a lighter tea is desired.
Sumatra Tea
Region: Grown in the northern and western highlands of Sumatra.
Flavor: Sumatra black tea is generally stronger and more full-bodied than Java tea. It has a robust, earthy flavor with a hint of spice and a slightly smoky finish. The tea from this region can be more astringent and has a deeper, richer taste.
Appearance: Dark reddish-brown liquor with a more intense color.
Best For: Ideal for those who prefer a stronger, bolder tea, often enjoyed with milk and sugar. It is also well-suited for tea blends that require a strong base.
Indonesian Green Tea
Region: Java and Sumatra.
Flavor: Indonesian green tea has a fresh, vegetal flavor with grassy and slightly nutty notes. It is less astringent than Chinese green tea and has a smoother, more rounded flavor. The tea tends to be milder than Japanese green tea, with a light sweetness.
Appearance: Pale green to light yellow liquor.
Best For: Ideal for those who prefer a softer green tea with less bitterness. It is commonly enjoyed plain and is praised for its refreshing and cleansing taste.
Orthodox Tea
Flavor: While much of Indonesian tea production is geared towards CTC (Crush, Tear, Curl) teas for mass production, some estates produce high-quality orthodox teas. These orthodox teas are hand-processed and have a more complex, refined flavor, with subtle notes of fruit, flowers, or earthiness.
Appearance: Whole-leaf teas with a bright or dark amber liquor, depending on the variety.
Best For: Orthodox Indonesian black and green teas are best enjoyed without milk to appreciate their delicate and complex flavors.
Indonesian White Tea
Region: White tea is produced in smaller quantities in the highland regions of Java and Sumatra.
Flavor: Indonesian white tea is delicate, smooth, and slightly sweet, with floral and fruity undertones. It has a very light body and is low in caffeine. The flavor is subtle, with a fresh, slightly honey-like sweetness.
Appearance: Pale, almost colorless liquor with a light golden hue.
Best For: White tea is best enjoyed without milk or sugar to preserve its delicate flavors. It is often consumed for its antioxidant content and gentle, refreshing taste.
Specialty Teas and Blends
Flavored Teas: Indonesia produces a variety of flavored teas, often blending black or green teas with spices, fruits, and flowers such as jasmine, lemongrass, or pandan leaves.
Herbal Teas (Tisanes): Indonesia also produces herbal infusions from native plants like ginger, lemongrass, turmeric, and cinnamon. These herbal teas are often consumed for their health benefits and are caffeine-free.
CTC (Crush, Tear, Curl) Teas
Flavor: CTC teas are machine-processed and result in small, granular tea leaves. Indonesian CTC black tea is strong, brisk, and is used primarily in tea bags and commercial blends. These teas tend to have a more uniform, brisk flavor with less complexity than orthodox teas.
Appearance: Dark, strong liquor that is ideal for quick brewing.
Best For: CTC teas are often used in blends for mass-market tea brands and are commonly enjoyed with milk and sugar. They are also widely used for iced tea and in ready-to-drink tea beverages.
