The volcanic highlands of East Africa, between 1,500 and 2,500 meters, give Rwandan black tea its bright, full-bodied character. Equatorial sun, rich volcanic soils, and altitude build a clean, brisk cup with natural sweetness and a caffeine near 42 milligrams. CTC leaf forms the bulk of output, yet a growing number of artisan gardens now make orthodox teas, plucked as one bud and two leaves, with floral, citrus, and stone-fruit complexity that rivals established East African origins. Oxidized to about 90 percent and harvested year-round with peaks in spring and autumn, the industry has grown into a symbol of the country's post-conflict economic renewal and a rising name among East African origins.
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Rwandan black tea is produced in the volcanic highlands of East Africa at elevations between 1,500 and 2,500 meters. The combination of equatorial sunshine, rich volcanic soils, and high altitude produces a bright, full-bodied tea with a clean, brisk character and natural sweetness. While Rwanda's CTC production forms the bulk of output, a growing number of artisan gardens now produce orthodox teas with floral, citrus, and stone-fruit complexity that rival established East African origins. Rwanda's tea industry has become a symbol of the country's post-conflict economic renewal.
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