Tanzania has been producing tea for nearly a century. Yet its specialty teas remain rarely visible in France. In the Usambara Mountains, a few productions are now revealing a much more artisanal side of Tanzanian tea.

When people think of African tea, one country often immediately comes to mind: Kenya.

Tanzania, by contrast, remains much more discreet.

Yet tea has been grown there since the early 20th century and is an integral part of agriculture in several of the country's mountainous regions.

For a long time, this production was mainly destined for the large black tea markets and international blends.

But another side is gradually emerging.

In the Usambara Mountains, in north-eastern Tanzania, whole leaves are now being processed using more artisanal methods to produce orthodox black teas, green teas and even Oolongs.

This is an origin that is still rarely encountered in a French tea shop.

1. Where is tea grown in Tanzania?

Tanzania has several tea-growing areas.

The major producing regions are notably in the southern highlands, around Mufindi, Njombe and Rungwe, but also in the north-east, in the Usambara Mountains.

Plantations generally seek what the tea plant appreciates: altitude, regular rainfall, suitable soils and relatively moderate temperatures.

Topography therefore plays a major role.

In the Usambaras, plantations can occupy mountainous landscapes that are much steeper than the classic image one might have of a large industrial plantation.

2. How did tea arrive in Tanzania?

The history of Tanzanian tea begins during the German colonial period.

A historical study of the tea sector dates the first experimental plantations to around 1902, when tea was introduced to the agricultural stations of Amani and Rungwe.

Commercial cultivation then developed in the 1920s.

The Usambaras and the Njombe region are among the first areas where commercial production is reported.

After the Second World War, the sector experienced significant growth.

Large plantations and processing factories then gradually structured the industry.

This history partly explains why Tanzania was long focused on volume production rather than small batches of specialty tea.

The Usambara Mountains

The Usambaras are located in north-eastern Tanzania, in the Tanga region.

They form a mountain range composed notably of the Eastern and Western Usambaras.

Tea has a real history there.

The Tea Research Institute of Tanzania notably maintained a research centre in Marikitanda, in the Eastern Usambaras, at around 1,050 metres above sea level for several decades.

The sector there now combines historic plantations, small producers and new initiatives dedicated to specialty teas.

3. Why is Tanzanian tea mainly associated with black tea?

As in several major East African producing countries, a large part of Tanzanian tea has historically been processed to supply mass markets.

This particularly favours black tea intended for blends.

In this logic, a strong infusion, a deep colour and a sufficiently structured profile to be blended with other origins are sought.

The end consumer may therefore have drunk Tanzanian tea for years without ever seeing the word "Tanzania" on their box.

This is one of the reasons for its lack of recognition as an origin.

4. CTC and orthodox tea: what is the difference?

Behind these two terms are two very different ways of processing the leaf.

The CTC method, for Crush, Tear, Curl, consists of mechanically crushing, tearing and rolling the leaves.

It produces small tea particles that brew quickly and generally give a strong cup.

In contrast, so-called orthodox processing seeks to work the whole leaf or larger pieces.

This allows for a greater diversity of styles.

The same terroir can then give rise to black, green or partially oxidised teas with very different characteristics.

For a tea leaf enthusiast, this difference is essential: we leave the logic of tea as a standardised raw material and enter more into that of the batch, origin and aromatic profile.

Specialty teas emerge in the Usambaras

In 2023, an initiative led with CARE Tanzania and Kazi Yetu notably led to the creation of the Sakare Specialty Tea Company in the Usambara Mountains.

CARE presents it as the first Tanzanian specialty tea factory owned by small producers and capable of processing orthodox teas on site.

This type of initiative clearly shows that the Tanzanian industry is no longer necessarily limited to large-scale black tea production.

5. Can an Oolong really be produced in Tanzania?

Yes.

An Oolong is not a geographical origin.

It is above all a family of teas characterised by a processing method involving partial oxidation.

China and Taiwan obviously have the most famous traditions — such as our China Oolong Escales de Chine —, but nothing technically prevents an Oolong from being produced elsewhere if one has suitable raw material and the necessary expertise.

This is precisely what makes some current African teas particularly interesting.

They use a technique historically associated with Asia while expressing African raw material and terroir.

The result therefore does not necessarily seek to reproduce a Chinese Tie Guan Yin or a Taiwanese Oolong.

It can build its own identity.

6. What can an Usambara Oolong taste like?

It is important to avoid talking about a single "taste of Tanzania".

The cultivar, season, plot, level of oxidation and processing profoundly change the result.

But the Usambara Oolong has a rather unusual profile for a consumer accustomed to green and highly floral Oolongs.

It is described as a medium to highly oxidised Oolong, offering a copper to amber infusion, a relatively soft texture and a full body.

Its aromatic register is around:

• cocoa;
• malt;
• honey;
• dried fruit;
• ripe fruit.

In other words, we are far from the systematic image of a light, green and floral Oolong — such as our Nuage de Lait, Creamy Milky Oolong.

Here, the profile is warmer, darker and more structured.

Tanzania Usambara – Artisanal Oolong

We chose this Oolong precisely because it allows us to discover an origin that is still rarely encountered.

It is made from whole leaves and presents an amber liquor with warm notes of cocoa, malt and honey.

Discover the Usambara Oolong

7. Does the Assamica variety make a difference?

The available commercial documentation for this reference indicates the use of Camellia sinensis var. assamica.

This botanical variety is widely grown in many warm and humid regions of the world.

It is often associated with relatively large leaves and teas capable of producing a lot of body.

But again, shortcuts must be avoided.

Assamica does not automatically mean "strong tea", just as Sinensis does not automatically mean "delicate tea".

Processing remains decisive.

8. Why does Tanzanian tea remain so little known in France?

Several reasons combine.

Firstly, Tanzania's commercial history has long favoured teas destined for the global blend market rather than being sold under their exact origin.

Secondly, the volumes available in orthodox teas or more artisanal batches naturally remain more limited.

Finally, notoriety plays a huge role.

Darjeeling, Assam, Ceylon, Yunnan or Uji benefit from a name already known to the consumer.

"Usambara", on the contrary, requires an explanation.

And that is perhaps precisely what makes this origin interesting.

It forces us to look at tea for what it is in the cup rather than for the reputation of its name.

Rare does not automatically mean exceptional

A tea that is difficult to find is not necessarily better.

Rarity may simply stem from a small production, an origin that is little exported or low distribution in Europe.

What matters remains the quality of the raw material, the precision of the manufacturing, the storage and, finally, what we find in the cup.

9. How do you prepare an Usambara Oolong?

To discover this type of tea, it is best to start gently.

Water around 80 °C and an infusion of 2 to 3 minutes make a good starting point for the reference presented here.

If the cup seems too light, slightly increase the amount of leaves before greatly extending the time.

Conversely, if the tea becomes too tannic or too pronounced, reduce the infusion time.

A second infusion can also be interesting.

The malted and cocoa notes can evolve and reveal more sweetness.

An Oolong for lovers of warm profiles

This style may particularly interest someone who likes:

• low-astringency black teas;
• malted notes;
• cocoa;
• dried fruit;
• fairly oxidised Oolongs.

It will, however, be very different from a green and creamy Oolong like our Nuage de Lait, very vegetal or dominated by white flowers.

10. Tanzania, Kenya: is it the same thing?

No.

Geographical proximity and the historical importance of black tea in East Africa can give the impression of a homogeneous whole.

But each country has its own regions, plantations, climatic conditions and players.

And above all, two batches from the same country can themselves be extremely different.

Comparing teas solely by country is therefore like stopping at the first line of their passport.

Understanding Oolongs Before Comparing

The world of Oolongs is vast: some are green and floral, while others are heavily roasted, fruity, mineral, or almost close to black tea.

Find our guide: Oolong Tea: What Is It and Which One to Choose?

Discover our Oolongs in the shop: Escales de Chine – Chinese Oolong · Nuage de Lait – Creamy Milky Oolong · Tanzania Usambara – Artisanal Oolong

Frequently Asked Questions

Is tea really grown in Tanzania?

Yes. The country has a long history in tea production and several growing regions, notably in the southern highlands and the Usambara Mountains.

Does Tanzania only produce black tea?

No. Black tea has historically accounted for a significant portion of the sector, but the country also produces orthodox teas, green teas, and Oolongs.

What is an African Oolong?

It is simply a tea grown in Africa and then processed using the partial oxidation method characteristic of the Oolong family.

What does Usambara tea taste like?

There is no single profile. The Oolong featured in this article offers notes of cocoa, malt, honey, dried fruit, and ripe fruit.

Is Tanzanian tea rare?

Tanzanian tea as a whole is not necessarily rare. However, some orthodox, Oolong, or specialty teas from Usambara are still rarely distributed in Europe.

Another Tea Map

Tanzania reminds us of one essential thing: the world of tea does not end with its most famous origins.

Behind the major historical productions, more exclusive lots, different methods, and producers exploring new paths sometimes emerge.

Sometimes, all it takes is to leave the most well-trodden paths to discover a new way of reading a cup.

Sources & Verifications

• Tanzania Tea Research Institute — history and evolution of the tea sector in Tanzania
• Tea Research Institute of Tanzania — tea research and the Marikitanda station in Usambara
• Tea Board of Tanzania — official industry regulatory body
• CARE — development of orthodox and specialty teas in the Usambara Mountains