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We provide high quality Ethiopia tea to the local and export market. We source the raw fresh Ethiopia tea from family growers from Ethiopia.

Ethiopia tea grows in the highlands of the west and south of the country next to the world-famous Arabica coffee. The specific areas include Hawassa. The country recently got the International Gold Star prize for its aromatic green and black tea. The country is also well known for its tea growing habit that is mainly traditional. Not only do the mainly women farmers weed the crop by hand but use farmyard manure as fertilizer. This makes their crop more organic than other producers in the region.

Our harvesting process of Ethiopia tea takes place at the end of at least four years after planting the shrubs. Our produce agents guide the farmhands to pluck the leaves in a lengthy, labor intensive but rewarding procedure. It takes at least five to eight days to complete one field of the crop.

Our family growers use bamboo or sisal baskets to put the Ethiopia tea leaves. We use mostly women with long-term experience at picking the green buds. They usually know how to selectively pick the upper two soft leaves together with the bud in-between them. We then cart away the bulk leaves after emptying them from the baskets.

We offer Ethiopia tea in two forms. The first one is as loose unprocessed leaves while the second is as processed sifted products. We pack loose leaves. We offer the green leaves while they are still at the top of their color. This is because we seal them in airtight containers or gunny bags ready for shipment. The pouches also contain of film linings to prevent dehydration.

We process Ethiopia tea immediately after the plucking is over in the farm. This ensures that the leaves will still be fresh and ready for brewing aromatic tea. The first process is withering. This involves the weighing of the leaves, followed by air circulation in between the leaves. This helps to dehydrate excess moisture and reduce the tea juice that can impact on freshness. The process of withering requires at least 10 hours.

We then roll the Ethiopia the leaves and buds to bring the juices closer to the leave’s surfaces. We use rolling equipment that have pressure applications that gently twist the individual leaf. The rolled leaves which have no physical damage then go into the next part of the system, which is a roll breaker. The purpose of the latter is to cool them before the fermentation process can take place.

We ferment Ethiopia tea leaves and buds for black tea production but forgo this process for green tea. We perform the process in special machines that oxidize the juices,, flavors and other compounds in the produce. The essence is to make them as aromatic as they can be when taken as a beverage. During fermentation, the leaves’ colors turn from green to a wilted hue such as brown.

We then dry Ethiopia tea leaves to bring down further effects of fermentation and to remove any remaining moisture. At this stage, the leaves still have a water level of around 45 percent. At the end of the drying process at temperatures of 105 degrees Celsius, there is only 2 percent of water levels in the leaves.

We store Ethiopia tea under temperatures of around 14 degrees Celsius and a relative humidity of 60 percent. We also transport the loose leaves and processed product under the same controlled temperatures.

We then sort the fine and coarse grades of Ethiopia tea through meshes of diverse sizes. Crushing takes place through the cut, twist and curl (CTC) method. This is where the buds, leaves and clinging stalks undergo fine grinding into multiple sizes and fineness. This takes place after the leaves have cooled and then sifted into various particles. We then pack the sifted products in varying sizes of airtight glass or tin containers.

We pack Ethiopia tea in wooden or plywood tea chests. There are also sacks that consist of aluminum paper linings that provide as good protection as the chests. We also custom pack the ground tea in various sachets or tea packs that can range from several grams to tens of kilos. These are then ready for export to various destinations.

Thus, if you are just about to relish that cup of tea, you can start by ordering fresh African leaves courtesy of us. We offer Ethiopia tea that comes from the highlands of the country that make the aroma rich because of the volcanic soil. Our family sources grow the plants under Good Agricultural Practices (GAP) certifications. Our quantity either as fresh loose leaves or processed product ranges from 1 ton to several tons depending on your request. We also offer the lowest prices among the regional suppliers. Make an order today!

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