International Infusion

DMCC launched its Tea Centre in 2005 to strengthen the tea trade in Dubai through the introduction of world-class facilities and international best practices. The DMCC Tea Centre is a dedicated facility combining warehousing, blending and packaging, providing the most complete and convenient solution for traders looking to maintain a stock capable of meeting the requirements of importers in the Middle East and adjacent regions. We now process teas from 13 different tea-producing countries and in keeping with our mandate facilitate the trade of tea to buyers internationally.

Setting up a Tea Business

The DMCC Tea Centre provides a comprehensive platform for companies looking to set up in Dubai with immediate access to a purpose-built infrastructure of processing facilities, market venues, business services and a growing community of producers, trading parties and entrepreneurs. Furthermore, our location within Jebel Ali Free Zone (JAFZA) and with a DMCC licence, our members have the option of 100% business ownership and sole shareholders and the accompanying lack of personal and corporate tax or restrictions of capital repatriation or currency common to Dubai Free Zones. 

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Tea Centre Membership

We maintain a diverse membership of tea producers, exporters, regional importers and international merchants at the DMCC Tea Centre, attracted by our exclusive range of services, the mutual benefit of industrial clustering and the broad opportunities presented by our dynamic trade ecosystem and community. These benefits include free storage privileges for limited periods, access to a tea blending unit, tea bag and loose tea packing facilities, tea tasting and in-house expertise. Beyond this, we actively facilitate business between our members through a combination of networking opportunities and trade events such as the popular Global Dubai Tea Forum.

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Re-exporting hub

At the DMCC Tea Centre, we liaise with Dubai Customs to ensure the very latest data is available and provides our end users with an accurate high level overview of Dubai’s trade flow. The UAE is the world's largest re-exporter of tea with a 60% share of the market and 750,000 kg annually passing through the UAE, valued at US$48 million per annum. This demonstrates the success of the region and our members.

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Interesting Tea Facts

Imperial Infusion: the world's most valuable tea is a state-guarded commodity

The most expensive tea in the world is Da Hong Pao, or big red robe, which is plucked from 350-year-old trees in China’s Wuyi Mountains. In 2004, a measure of 20 grams (about two thirds of an ounce) sold for around $21,000. Previously reserved for emperors and honoured state guests, the tea and has only been made available for by public auction three times (in 1998, 2002 and 2004). In 1972, Chinese premier Mao Zedong gave 50 grams of the tea to President Richard Nixon, who was apparently insulted by the small quantity until an aide pointed out that 50 grams represented 50% of all the Da Hong Pao harvested that year. 

Tea Tally: How much tea is really grown and produced in the world?

Tea is one of the most popular and lowest cost beverages in the world and is consumed by a huge number of people. Since the advent of 21st century the tea industry has seen a steady increase in the overall area under tea, growing at an average growth rate of 3.42% a year, Today the bush is cultivated across 3.7 million hectares of land globally, and produces an annual crop of 4,100 tonnes. Amongst tea producing countries, China, India, Sri Lanka, Kenya and Indonesia account for 77% of the world’s production and 80% global exports.

Vital Volumes: How tea presents a shifting yield from field to flavour

Half a kilo of loose tea can make about 200 cups of tea. In only one day, an experienced tea picker can collect over 30kg of tea, which thoroughly oxidised to produce black tea would  produce around 12,000 cups of tea. However, green teas or otherwise less oxidised teas can often be infused several times to produce different layers of flavour base on the different chemical compounds that are released from the leaves. Tannins typically release from the leaves first and contribute to the overly bitter taste of tea that has been brewed for too long, but secondary or tertiary infusions release greater proportions of chemicals that have lighter flavours and notes. In reality, each kilogram of high-grade green tea can infuse over 1,000 cups.