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We provide high-quality Tanzania tea to the local and international markets. We source the raw fresh Tanzania tea from family growers in the country.
Tanzania tea or the easy-sounding chai in Swahili is the staple beverage of not only this country but the whole of East Africa. Since the crop came to the then German East Africa or Tanganyika in 1902 in Tanga area, it has remained a favorite locally. Coastal people drink it spiced with ginger herbs to make a popular flavored beverage known as chai tangawizi. Tea plantations abound in three major regions. These include the northwest, particularly Bukoba, the north-east especially Lushoto and the south Rift Valley particularly Mufindi. These areas are endowed with cool weather and fertile soil that promote the fast development of the crop.
Historically, the country’s tea industry experienced post-independence difficulties, but now the sector has regained its lost sheen. Worldwide, the earliest tea plantations go back to around 3000 B.C. To date there are approximately three thousand variations.
We source Tanzania tea from Mufindi, Rungwe and Njombe districts in the southern highlands. We also have family sources in Lushoto, Muheza, and Korogwe to the north-east. Our other major sources are Bukoba and Muleba in the Lake Victoria area. Our sources own about two acres of land which they cultivate under farmyard manure with little or no application of chemicals.
We harvest Tanzania tea in the early part of the morning. Our mainly women-led workforce expertly picks the top two leaves and the bud. They carry their wide-brimmed bamboo baskets within easy reach to put in each handful of harvested leaves.
We process Tanzania tea through various methods including the twist-and-curl process. We start by the withering stage which entails the drying of the leaves. We target a water reduction rate from the leaves of 50 percent. This is why we lay the thick and sticky fresh leaves in the sun under humid conditions.
We then take the cured leaves through the bruising stage. Bruising for black tea involves the crushing of the leaves into tiny bits. White tea, on the other hand, requires just direct twisting of the leaves without cutting into pieces. The overall reason for bruising is to ensure that the pieces will be as uniform as possible to produce a consistent final product. The friction of twisting the inner cells of the leaves makes it easy to process in the next stage.
Our next stage in the production of Tanzania tea is that of oxidation. This is necessarily the exposure of the bruised leaves to the sun so that they can change to their desired color, ordinarily brown. We rush the browning stage by employing low artificial heat. This process is open to all tea types apart from green tea for which we forgo oxidation so that it retains its famous fresh color.
To stop the effects of oxidation, we heat Tanzania tea leaves at mild temperatures. The essence is to ensure that enzymes responsible for ‘browning’ are destroyed and will after that be ineffective. Irrespective of the duration the leaves will lay in the sun afterward, they will not suffer any more color degradation. This process applies to only green tea which does not require any trace of oxidation. Even if the color changes a little, it remains ‘green’ as no chemical oxidation takes place. We temper the flavor of the teas by roasting, frying or boiling.
We finalize the processing of Tanzania tea by drying it. The straightforward method for this is sun-based curing. This works hand-in-hand with charcoal roasting, one of the top ways of aromatizing the tea. The essence of drying is to reduce moisture and increase the shelf life.
We pack Tanzania tea in 50-kilo gunny bags as well as flexible wholesale sachets of 500 grams and above. The airtight packets and bags are usually new and machine-packed, a fundamental way to ensure hygienic handling. We finalize packing by sticking labels including the country of origin, the tea format (back, green or white), the net weight and the packing date.
Our storage routine for Tanzania tea takes place in the cool, dry environment of the cold room. We retain the packed produce in our packinghouse only temporarily to ensure it reaches your destination with 99.9 percent of its aroma still intact. We transfer the tea bales to the port of Dar-es-Salaam as expeditiously as possible via our vehicles with modified environment interiors.
If you are therefore in need of Tanzania tea, do not hesitate to get in touch with us today. Our raw produce comes from Global Good Agricultural Practices (GAP)-certified family growers. We process the leaves in our certified factories and pack it through automated means. We settle your quantity score by cooperating with many quality sources that produce surplus on your behalf. Besides, our prices remain some of the most attractive in the regional market. Make an order today!
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