Tea Garden Rwanda Rukeri - black tea, 80g
Tea Garden Rwanda Rukeri - black tea, 80g
Rwanda Rukeri Tea Garden
black tea, 80 g
Rwanda Rukeri is a high-quality African black tea with a clear infusion and a full, sweet taste with a slightly nutty touch . Enjoy this unique black tea, one of the most popular types of tea. It tastes very similar to teas from the Darjeeling region and mountain plantations in Sri Lanka, and you won' t believe that it' s not organic tea.
African black teas
Teas from the African continent are often overlooked in the world. Almost all major African producers have more than a century of tradition in growing and processing tea. Until the mid-20th century, local production was barely enough to satisfy the domestic market. African teas only gained a significant foothold on the world market during the 1960s.
They currently hold an important position, although the average consumer has no idea about it. They are sought after in blends and tea bags for their not very pronounced, yet clean and smooth, sometimes aromatic taste, but mainly for their low price. Therefore, the CTC processing method prevails on all local plantations.
African coffee-growing countries, except for Cameroon, are located along the eastern coast of the continent. The Assam tea tree, along with its hybrids and clones, predominates here.
Black tea, its history and processing
Black tea (sometimes also called red tea) - although these fully fermented teas are not very popular in China, their main varieties are masterpieces. Even cheaper varieties will pleasantly surprise us with their beautiful appearance, indicating perfectly executed tea harvesting and processing. Some teas from this group have been produced for only fifty years (e. g. Yunnan tea) while others have been known since the 17th century. However, it must be assumed that this type of tea has been known to the Chinese for at least as long as the multiple fermented teas of the Pu Erh type (i. e. from around the 7th century AD. l. ), but apparently they didn' t like it very much.
Black tea, as mentioned, is fermented, and oolong is semi-fermented. After harvesting, the leaves are left to " wither", that is, partially dry, either in the sun or in the shade, depending on the style. If the leaves are not partially dried, they cannot be rolled up. Enzymatic processes take place during this wilting. The best teas are therefore those in which wilting occurs within a few hours due to dry weather. " Rainy teas, " which wither more slowly, are not as popular.
Once rolled, the tea leaves are spread out in a damp and cool place for fermentation, i. e. further oxidation. The effects of the two oxidation phases differ significantly from each other. Apparently because after rolling, other components of the leaves, such as essential oils, are also exposed to oxidation. This is precisely why leaves intended for making black tea or oolong must not be " killed" before rolling, as is the case with leaves intended for green tea.
Ingredients
Rwandan black tea.
Specifications
Usage
Kind and use
Packaging
Great Tea Garden s.r.o., Veletržní 590/43, 170 00 Praha 7, [email protected], +420739 017 482
Specifications can be changed without notice. Images are for illustrative purposes only.
