African Tea: A Hot Continent with a Hot Drink

Africa is not just savannas, safaris, and coffee. It is also a vast, undervalued tea continent. Here, they produce some of the brightest, most intense, and strongest black teas in the world. Plus, there are unique beverages that grow nowhere else on the planet. If you thought the best tea comes only from China, India, or Ceylon, you were wrong. Africa has given the world a tea that is loved in Europe, Asia, and America. But what kind of tea is drunk in Africa itself? How is it brewed? And why has Kenyan tea become a global standard?

Tea in Africa: History and Geography

Tea appeared in Africa relatively late compared to Asia. It began to be grown during the colonial period — mainly by the British, who were looking for new plantations for their favorite drink. The first plantations appeared in Southern Africa in the mid-19th century, but the real boom began in the 20th century, when tea was grown in Kenya, Uganda, Tanzania, Malawi, and Rwanda.

Today, Africa is the third-largest producer of tea in the world after China and India. Kenya is the leader of the continent and the second-largest exporter of black tea in the world. Tea is grown on high-altitude plantations, from 1500 to 2700 meters above sea level. This provides unique conditions: bright sunshine, cool nights, and volcanic soil. As a result, tea with a bright, pungent taste, rich color, and strong aroma is obtained.

Kenyan Tea: The King of African Tea Growing

Kenyan tea is the epitome of a strong, invigorating drink. Its main advantage is a rich amber color and pronounced astringency. It is used in the majority of tea blends worldwide, especially in England, where they love a strong breakfast. Kenyan tea is often called \"brewed\" — it quickly releases its color and aroma during brewing.

The most famous regions of Kenya are Kericho, Nyeri, Kisii, and the western regions of Lake Victoria. Here, they mainly grow the \"assam\" variety (Camellia sinensis var. assamica), which produces large, dark leaves. Tea is harvested year-round, but the best crop is in the dry season from January to March. This tea is valued for its stable quality and recognizable taste with a light fruity acidity.

African Tea Faces: Malawi, Uganda, Rwanda, Tanzania

Kenya is not the only African producer. Tea is grown in the Mulanje Mountains in Malawi. It is milder than Kenyan tea, with honey and herbal notes. Malawian tea is often used in blends to add softness.

Uganda produces tea with a lighter taste but with a bright color. It is often exported to Pakistan and other South Asian countries, where they love milk and sugar with tea.

Rwandan tea is one of the most delicate and elegant. It grows on very high plantations, giving a light infusion with a floral aroma. It is a rare and expensive tea that is valued by connoisseurs.

Tanzania produces tea in the area of Mount Kilimanjaro and in the south of the country. Tanzanian tea is rich, with woody notes, sometimes with a citrus undertone.

How Tea is Drunk in Africa: From Morocco to South Africa

The way tea is consumed in Africa differs greatly depending on the region. In North Africa, especially in Morocco, tea is a ritual. Here, they drink green mint tea with a lot of sugar. It is called \"at-tay\". Green tea (usually Chinese) is infused with mint, poured with boiling water, and served in small cups. It is drunk hot, sometimes with foam. This is a symbol of hospitality.

In Eastern Africa (Kenya, Uganda, Tanzania), tea is drunk with milk and sugar, like in Britain. However, unlike Europe, spices such as cardamom, ginger, and cinnamon are often added here. This resembles tea masala, but with an African twist. In some regions, tea is brewed directly in a large metal teapot on the stove and then poured into cups.

In South Africa, rooibos is popular — a drink that is often called tea, although it is not tea. Rooibos is made from the Aspalathus linearis shrub, which grows only in the Western Cape province. It does not contain caffeine, is rich in antioxidants, and has a sweet, nutty taste. It is consumed both black and with milk or ice. Rooibos has become popular worldwide as a healthy drink.

How to Brew African Tea

African black tea is strong and astringent. It should not be brewed for too long, otherwise, it will become bitter. The optimal time is 3–5 minutes, the water should be slightly below boiling (95–98°C). Usually, 1 teaspoon is taken per cup, but in Africa, they love a strong taste, so sometimes more is added.

In Morocco, green tea with mint is brewed longer, sometimes 5–7 minutes, and always served with a lot of sugar. An important point: in Morocco, tea is poured from a height to enrich the drink with oxygen and create foam. This makes the taste softer and more aromatic.

Rooibos is brewed with boiling water for 5–7 minutes. It does not turn bitter, so it can be kept longer. Rooibos is often drunk without sugar, with milk or lemon — to taste.

Which African Tea Is Loved Around the World

The most well-known and loved around the world is Kenyan tea. It is valued for its strength, rich color, and affordability. It forms the basis for many popular blends, such as \"English Breakfast\" or \"Irish Breakfast\". Kenyan tea can be found in every tea collection — it is reliable and versatile.

Rwandan and Tanzanian teas are for connoisseurs. They are less often found in supermarkets, but they are valued by tea enthusiasts for their complexity and purity of taste.

Rooibos has become a worldwide hit over the last few decades. It is consumed as an alternative to black tea, especially by those who give up caffeine. In Europe and the USA, rooibos is often used in desserts, cocktails, and even baking.

Africa has given the world not just tea but an entire culture. And if you haven't tried Kenyan tea or rooibos yet, it is worth doing so. Just to understand why African tea has captured the hearts of millions.
© elib.pk

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