Organic Tanzania

ORGANIC TANZANIA TEA
(Organic Estate Black Tea)
Country of Origin: Tanzania
Region: Usambara
Shipping Port: Tanga
Grade: BP1 - Broken Pekoe One
Attitude: between 4500 and 5600 above sea level
Manufacture Type: CTC (Cut Torn Curled)
Cup Characteristics: Malty flavor notes reminiscent of a fine Kenyan tea.
Infusion: Bright, reddish coppery colour.
Ingredients: Luxury organic black tea.
Certified Organic by QMI Organic Inc.
Certificate #: 150 - 2008
Information:
Organic tea is produced without the input of chemical fertilizers or pesticides and herbicides. Normally the yield per acre is lower that when fertilizers or others inputs are utilized, and the leaf can be slightly more mixed than non-organic teas. Nevertheless with good manufacturing techniques the cup characteristics can be maintained at a high level - such is the case with this tea. Tanzania is a poor country and the use of pesticides and fertilizers is rare even in the Usambara region. In view of this the step to organic husbandry was fairly simple.
Tanzania is a relatively small producer of tea in world terms. The teas produced are somewhat similar to Kenyan teas in that they have malty tending fruity/flavory characteristics. The production is primarily CTC (cut, torn and curled), which produces a fuller bodied tea but a non traditional (from a specialty tea perspective) visual appearance. This tea is produced in northern Tanzania close to the Kenyan border and not far from a wild life area called The Ngorongo Crater. The soil conditions and altitude combine to give the tea the flavor notes. An interesting and flavory tea, which is perfect for afternoon tea or early morning ‘cuppas’.
Hot tea brewing Method: Use 2-4 teaspoons of tea per 4-cup teapot (you vary the strength by the amount of tea used); pour in boiling water that has been freshly drawn. (Do not over boil the water as this will de-oxygenate the water and affect the flavour of the tea). Steep the tea for 2-7 minutes depending upon the strength of the tea desired. Stir the tea after 2 minutes (if you used boiling water virtually all the leaves will sink to the bottom of the tea pot), let it stand for another 1 to 5 minutes and then gently pour into your cup. Milk and a dash of sugar will help capture the malty and somewhat fruity character of this tea, but it is perfectly acceptable to consume this tea ‘straight-up’.