Only the most expensive black tea from Africa.... Why?
Tea has been produced in Rwanda since the 1950s. Tea production is mainly focused on export of CTC tea (the quality for tea bags, strong tea)
Tea farmers in Rwanda were very skeptical about producing milder teaeven though it is more appreciated in Western tea countries. The machines in stock come from Sri Lanka and are made for the CTC (Crush Tear Curl) market. This creates the strong, malty tea that is widely drunk in Sri Lanka and England. The taste of the European market is increasingly in the milder floral tea flavors. To do this, the production process had to change. The tea leaves are no longer crushed but left larger and a good quality tea leaves must be picked.
The tea farmers in Rwanda were very skeptical about the fact that the leaves no longer had to be crushed but a lighter tea was the goal.
Tea pickers are trained in the field to pick a good quality leaf. This can be done year-round in Rwanda, but you need to know which leaf is suitable for your finest tea. For example, picking a leaf too early leads to low yield but picking it too late leads to low quality. Professional picking is a methodical process. It requires knowledge, good eye-hand coordination, dexterity, accuracy, focus and speed.
The result is clearly noticeable: a delicious black tea with a beautiful copper-red color and an enchanting floral aroma.
The tea being sold contributes to a reforestation project of the German Nature Conservation Association NABU. As a result, the choice was made to cooperate with the Rwanda Wildlife conservation Association and the Schlegel Foundation. A total of 20,00 native trees have already been planted in the swamp area of Rugezi. This measure protects the wetland, the most important tropical moorland, and ensures biodiversity. The population has also been directly involved in this project to emphasize the importance of landscape protection. This created jobs and represents an important step in climate and nature conservation.
- Source: East Africa, Rwanda
- Region: Karongi Tea Estate
- Height: 2000 meters
- Harvest period: Multiple pickings throughout the year
- Infusion: Copper red
- Roma: Floral, caramel
- Flavor: Soft, mild
- Body: Medium
- Gradation: Premium (for Africa tea)
- Caffeinated: Yes
- Organic: No
- Desirable with: Light meals, breakfast
Recipe: 12 grams | 1 liter water | 100 degrees | 2-3 minutes infusion time
