Ingredients · Tea
Tanzanian Black Tea
Camellia sinensis var. assamica · Theaceae (tea family)
What it’s like, and how to use it
- 212°F / 100°C
- 3 to 5 minutes
- made for milk
How to use it
Boiling water, 3 to 5 minutes, with milk. Simmered with ginger and spice. Interchangeable with Kenyan tea in a blend.
With food
Milk and sugar. Toast and breakfast. Chapati. Malt loaf. Aged cheese.
With spices
Ginger, cardamom, cloves and cinnamon.
With tea
Blended with Kenyan and Assam in breakfast teas.
Its story
Where it comes from
The tea regions are the Usambara Mountains near Tanga, and the Southern Highlands — Mufindi and Tukuyu in Rungwe. Our product names no estate or region.
What happened
Tanzania's tea has a colonial chain of custody. The first experimental plantings went in at Amani near Tanga and at the Kyimbila Mission near Tukuyu in 1904, under German colonial rule. The first estate followed in the Usambaras in 1926, free seed went to settlers between 1930 and 1934, and a small factory opened at Mufindi in 1930 — 1,000 hectares planted by 1934, producing 20 tonnes. During the Second World War the German planters were interned, their estates passed to the Custodian of Enemy Property and were leased to Brooke Bond's Tanganyika Tea Company. After independence in 1961, smallholder production grew fast, reaching about 75 per cent of output by 1988. The labour history should be told plainly too: the Mufindi plantations favoured Bena and Kinga migrant workers from the 1920s to the late 1980s and kept the Hehe out, which one historian describes as tea plantations being a practical point of colonial stereotyping.
On the shelf with it
Every product it goes into.
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Tanzania Estate
Regular price From $8.00 CADRegular price
