A GUIDE TO LOCAL TEA IN THE PHILIPPINES
The Philippines, an archipelago blessed with diverse landscapes and rich cultural heritage, has a fascinating history intertwined with the cultivation and consumption of tea. While not as widely recognized as other tea-producing nations, the Philippines boasts a unique tea culture that blends indigenous traditions with colonial influences.
Indigenous tribes in the mountainous regions of the country, such as the Igorots and the Kankanaey, have a long history of using plants for medicinal and ceremonial purposes. According to ethnobotanist Dr. Angelita P. Gargariano, these practices often involved the preparation and consumption of herbal infusions, which can be considered early forms of tea.
With the arrival of Spanish colonizers in the 16th century, tea culture was further enriched. The Spaniards introduced Camellia sinensis, the plant species from which black, green, oolong, and white teas are derived. Tea cultivation was initially limited to specific regions, particularly in the highlands of Luzon and Mindanao.
In recent years, there has been a resurgence of interest in Philippine tea. Local producers are now cultivating a variety of Camellia sinensis-based teas, including black, green, and oolong. These teas offer unique flavor profiles, influenced by the specific terroir and climate conditions of the Philippines. Additionally, the country's diverse flora gives rise to a wide range of herbal infusions, each with its own distinct health benefits and cultural significance.
