Rukeri Rwanda OP – Organic Black Tea

Brew & Taste

Rukeri Rwanda OP reveals itself immediately after brewing. Its bronze-colored infusion gives the impression that this is no ordinary tea – it is indeed strong, but not bitter or unpleasant. On the contrary. A subtle trace of caramel, a mild roasted aftertaste and a harmonious sweetness make it a favorite among black teas.

Origins

Rwanda's tea plantations provide ideal conditions for Chinese tea trees (Camellia sinensis). The tropical climate, the volcanic soil and well-distributed rainfall, as well as the abundance of sunny days, are conducive to the continuous growth of new leaves. The plantations are situated at an altitude of 1,800m, and more than 87% of the growing area is located in the high mountains.

The leaves are usually processed by hand, with the best quality varieties being processed using traditional methods. One of these is the cyclical harvesting of fine leaves and buds. That is how popular whole-leaf teas are produced. There are 15 processing facilities in the country with an annual production volume of over 25,000 tonnes of tea. The plantations cover an area of 26,000 hectares. Due to the stable natural conditions, Rwandan tea is one of the most unique and consistent in quality.

The Rukeri plantations are part of Sorwathe Ltd. It employs about 3,000 locals and produces 3 million kilograms of high-quality black, green, oolong, organic and special tea each year, which is sold worldwide. The company takes great pride in its social responsibility, and its philosophy is based on a commitment to Rwandans. So among other things, it maintains local roads, builds schools, has established a medical clinic and is involved in improving adult literacy.

Many Rwandan teas are grown under an organic farming regime, as is this Rukeri Rwanda OP. This means, that they do not come into contact with artificial fertilizers or chemical products that would leave ahrmful residues.

Rukeri Rwanda OP Organic is Assam-type black tea, which is characterized by a high-quality rolled leaf with low tip content. It is produced in several steps. First is the harvesting of the leaves, which are left to wilt, losing about 30% of their moisture. This is followed by steaming or roasting the tea to stop certain chemical processes in the leaves. Then comes the fermentation, which leads to the tea turning brown and intensifying its flavor. After that, it needs to be shaped (usually by rolling) and dried. Finally, the tea is sorted and packaged, ready for the market.

Tea packaging preview

We pack our teas in a strong, zip-lock aluminum packet which allows you to easily re-seal its contents. This container protects the quality of the tea against humidity, light or foreign odors, all of which could noticeably affect the quality of the brew.