Tanzania Organic Tea

5 stars, based on 9 reviews

This organic tea comes from Usambara in northern Tanzania. Years ago lions freely roamed this region. The tea is reddish and the cup has a full and malty flavor.

Luxury Ingredients: Black tea* *Organic Certified

Take a look at this nice review from SororiTEA Sisters:  


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  • Country of Origin: Tanzania
    Region: Usambara
    Shipping Port: Tanga
    Grade: BP1 - Broken Pekoe One
    Altitude: between 4500 and 5600 above sea level
    Manufacture Type: CTC (Cut Torn Curled)
    Cup Characteristics: A full bodied malty character with some fruity hints. Takes milk very well
    Infusion: Bright, reddish coppery colour

    Organic Credentials:
    The Metropolitan Tea Company Ltd.
    Certified Organic by QMI Organic Inc.
    Certificate #: 150 - 2008

    Organic tea is produced without the input of chemical fertilizers or pesticides and herbicides. Normally the yield per acre is lower that when fertilizers or others inputs are utilized, and the leaf can be slightly more mixed than non organic teas. Nevertheless with good manufacturing techniques the cup characteristics can be maintained at a high level - such is the case with this tea. Tanzania is a poor country and the use of pesticides and fertilizers is rare even in the Usambara region. In view of this the step to organic husbandry was fairly simple.

    Tanzania is a relatively small producer of tea in world terms. The teas produced are somewhat similar to Kenyan teas in that they have malty tending fruity/flavory characteristics. The production is primarily CTC (cut, torn and curled) which produces a fuller bodied tea but a non traditional (from a specialty tea perspective) visual appearance. This tea is produced in northern Tanzania close to the Kenyan border and not far from a wild life area called The Ngorongo Crater. The soil conditions and altitude combine to give the tea the flavor notes. An interesting and flavory tea which is perfect for afternoon tea or early morning 'cuppas'.

  • Hot tea brewing method: Use 2-4 teaspoons of tea per 4 cup tea pot (you vary the strength by the amount of tea used); pour in boiling water that has been freshly drawn. (Do not overboil the water as this will de-oxygenate the water and affect the flavour of the tea). Steep the tea for 2-7 minutes depending upon the strength of the tea desired. Stir the tea after 2 minutes (if you used boiling water virtually all the leaves will sink to the bottom of the tea pot), let it stand for another 1 to 5 minutes and then gently pour into your cup. Milk and a dash of sugar will help capture the malty and somewhat fruity character of this tea, but it is perfectly acceptable to consume this tea 'straight-up'.

    Iced tea brewing method (to make 1 liter/quart): Place 5 teaspoons of tea into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the leaves. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste. [A rule of thumb when preparing fresh brewed iced tea is to double the strength of hot tea since it will be poured over ice and diluted with cold water.] This tea tends to 'cloud' or go 'milky' when poured over ice. This commonly happens with high quality teas.

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