As highlighted in a previous article on African teas, the countries of Kenya, Malawi, and Uganda are key producers on the continent.
Malawi Tea Estate (Photo source: Wikipedia)
Malawi
Though relatively small in size, Malawi was the first African country to begin commercial tea production in 1878.
Today, Malawian tea plays an important role in European blends, contributing to improved flavor and balance. Much of this success is due to tea varietals developed to withstand the region’s unpredictable climate.
The southern region is best suited for tea cultivation, with harvesting typically occurring from October through April (the Southern Hemisphere’s summer).
Tea is a major export for Malawi, accounting for a significant portion of foreign-exchange earnings. Tea tourism also contributes to the country’s economy, while producers continue to explore new markets—particularly for green tea in Asia.
Uganda
Uganda’s tea industry expanded after World War I but suffered setbacks during decades of political instability beginning in the early 1970s.
In recent years, the industry has rebounded, making Uganda one of Africa’s top tea producers once again.
Approximately 26% of the country’s tea production comes from large plantations such as those operated by the Rwenzori Highlands Tea Company, where both gardens and processing facilities have been modernized.
The Uganda Tea Association, founded in 1948, helped identify key tea-growing regions, including areas around Lake Victoria, the western highlands, and the West Nile region.
Kenya
Kenya is currently the leading tea producer in Africa and one of the top producers worldwide.
Its tea industry quickly adopted efficient production techniques, particularly for Camellia sinensis var. assamica.
Tea production in Kenya is divided between smallholder farmers and large estate operations managed by companies such as Brooke Bond Africa, African Highlands, and Eastern Produce Limited.
These larger estates are organized under the Kenya Tea Growers Association and account for a substantial portion of national output.
Most Kenyan tea is processed using the CTC (cut, tear, curl) method, producing strong black teas in grades such as Broken Pekoe, Pekoe Fannings, and Pekoe Dust.
The resulting tea is known for its bold flavor, bright reddish color, and smooth character, often with less bitterness than comparable Assam teas.
Kenyan teas are widely used in major blends, including those from well-known brands like Barry’s, Lyons, and Bewley’s.
Final Thoughts
While not always prominently labeled, African teas—particularly from Kenya, Malawi, and Uganda—play a significant role in many blends enjoyed around the world.
Their robust flavors and adaptability make them invaluable components of modern tea production.
So the next time you enjoy a cup of black tea, there’s a good chance Africa played a part in it.
See also:
Tea Traditions — Africa
Devine Devonshire Tea
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