Rwandan black tea is a type of tea that is grown and produced in the East African country of Rwanda. Tea production in Rwanda has gained recognition for its high quality and unique flavor characteristics.
Rwandan black tea is known for its rich, bold, and full-bodied flavor profile. The tea leaves are carefully plucked from tea bushes, usually from the Camellia sinensis var. assamica variety, and undergo a meticulous process of withering, rolling, oxidation, and drying.
The tea leaves used in Rwandan black tea are typically larger and darker compared to other black teas. They often have a wiry appearance and a dark, twisted appearance after processing. The resulting infusion of Rwandan black tea is a deep amber or reddish-brown color.
In terms of flavor, Rwandan black tea offers a robust and malty taste with hints of sweetness. It has a smooth and velvety texture with a satisfying depth of flavor. The tea can sometimes exhibit a slight astringency, which adds to its character. Rwandan black tea is known for its ability to retain its flavor and strength even when mixed with milk or other ingredients.
Rwandan black tea is a versatile tea that can be enjoyed on its own or blended with other teas to create unique flavor profiles. It is commonly used in breakfast blends and is known to complement a variety of foods.
The tea industry in Rwanda has played a significant role in the country’s economic development and has become an important export commodity. Rwandan black tea continues to gain popularity and recognition among tea enthusiasts worldwide for its distinct flavor and contribution to the diverse world of black teas.
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