Africa

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Africa is one of the world's largest tea producers. Much of Africa's neat, dark CTC leaf is used in blends - brisk, clean and dark red liquor. There are also some good orthodox teas from Kenya and Tanzania. The best African teas comes from Kenya, Rwanda and Tanzania. There are no specific monsoon seasons and many good high elevations that produce tea with a good colour and strength all year round.

Kenyan teas are high quality and with their own distinctive characteristics, somewhere between the strong teas of Assam and the light flowery teas of Sri Lanka. The majority of Kenya's tea production goes into instant tea or tea bags. Kenya has some good orthodox tea estates, e.g. Tinderet.

Infusion

  • Quantity: 1 teaspoon (2½ g) per cup or person
  • Water: 95oC (200oF)
  • Brew time: 4 - 5 minutes

Iced Tea Method

To make 1 quart / 1 liter pitcher:

  1. Quantity: 6 heaped teaspoons loose tea or 6 teabags into a teapot or pitcher.
  2. Water: 1¼ cups / 315 ml freshly boiled water.
  3. Infusion time: 5 minutes.
  4. Iced tea: Pour brewed tea into 1 quart / liter pitcher, straining tea or taking out teabags. Add ice and top up with cold water. Garnish and sweeten to taste.

To make individual serving:

  1. Quantity: 1 heaped teaspoons loose tea or 1 teabag into a teapot or mug.
  2. Water: 175 ml / 6 oz freshly boiled water.
  3. Infusion time: 5 minutes.
  4. Iced tea: Fill 12 oz / 375 ml cup with ice. Pour in brewed tea, straining tea or taking out teabags - not all tea will fit in. Garnish and sweeten to taste.

Rule of thumb: increase the strength of the tea compared to normal hot tea, because it will be diluted by the ice and cold water added.

Further Reading