Although it may come as a surprise to some, Australia is also a tea producing country. Most tea in Australia is imported for local consumption, predominantly for the purposes of the tea blend market, though there is a volume of tea which is produced locally. The Daintree region, located in Far North Queesland for example, its renowned for its hearty black teas, though much of this tea is predestined for blends and teabags. Nevertheless, the Australian domestic production of tea is dwarfed by the juggernaughts of India, Kenya, China and Japan.
Lack of ample rainfall, low altitude landmass, poor soils and lack of skills and investment means that Australia is unlikely to produce teas comparable on the world's stage. There are some exceptions to the rule, however. In recent times Australia has produced some fine quality, award-winning full-leaf teas from both single and mixed-purpose farms.
Green tea is the prinicipal type of Camellia sinensis crop produced in Australia, although much of what produced sent to Japan and other countries for the ready-to-drink market, cosmetics and for production into culinary powder.
A sizeable proportion of domestically grown green tea is from the south-eastern part of the Australian Alps bordering Victoria and New South Wales. Green tea is also grown and processed by estates within Western Australia. The recipe for success in Australia seems to be a moderately cool climate, access to fresh air and clean rainfall, which help to produce a fine quality green tea with a light savoury aspect and a delicious crispness about them.
As with many Australian grown and processed teas, the prohibitive cost of labour means that machine harvesting is the norm, selectively taking new growth flushes as they emerge from the tea tables.