Black Teas

Africa is renowned for producing some of the world's finest black teas, known for their robust flavors and rich aromas. The continent's diverse climates and fertile soils create ideal conditions for tea cultivation. Kenya is the largest producer of tea in Africa and the third-largest globally. Ugandan black teas are known for their strong earthy flavors. Tanzanian black teas are known for their bright, brisk, and malty flavors with a golden liquor. They are well-balanced and often have a slight citrusy or floral note, making them suitable for both blends and standalone brews. Ethiopia, traditionally known for its coffee, also produces a small but growing amount of tea. A favorite of Chef Marcus Samuelsson is our Ethiopian Spiced Black Tea Blend. Ethiopian black teas are known for their mild and smooth flavor with subtle hints of malt and floral undertones. The tea is often less astringent than other African varieties. Cameroon produces a modest amount of black tea with a distinct flavor profile that includes woody, earthy notes with a hint of sweetness. Rwandan black teas are known for their bright, brisk, and sweet flavors with a smooth finish. The teas are often described as having a honey-like sweetness and a rich, malty character, making them ideal for single-origin offerings.