1. History: Tea cultivation in Rwanda dates back to the early 20th century when German and Belgian colonizers introduced tea plants to the region. Since then, the tea industry has grown steadily.
2. Geographic Regions: Rwanda’s tea plantations are primarily located in the country’s high-altitude regions, including the northern and western provinces. The elevation, fertile volcanic soil, and favorable climate contribute to the quality of Rwandan teas.
3. Tea Types: Rwanda produces a variety of teas, including black, green, and orthodox teas. Black tea, in particular, is a prominent export, and Rwandan teas are known for their brisk and robust character.
4. Smallholder Farmers: Rwanda has a significant number of smallholder tea farmers who play a crucial role in tea production. These farmers contribute to both domestic consumption and export markets.
5. Processing Facilities: Rwanda has modern tea processing factories that follow international standards for quality and hygiene. These facilities process the harvested tea leaves into various types and grades of tea.
6. Export: Rwandan teas are exported to different parts of the world, including Europe, the Middle East, and North America. The teas are often used in blends or enjoyed as single-origin teas.
7. Tea Quality: Rwandan teas are known for their briskness, malty notes, and bright liquor. They are often compared to teas from neighboring countries like Kenya and Assam, India.
8. Social Impact: The tea industry in Rwanda has had a positive impact on the livelihoods of many farmers, including women who are actively involved in tea cultivation and production.
9. Sustainability: Efforts are being made to promote sustainable tea farming practices and environmental conservation in Rwandan tea gardens.

Rwanda’s tea industry has grown in prominence and is known for producing quality teas with distinctive flavour profiles. The sector continues to contribute to the country’s economy and provides livelihood opportunities for many Rwandans.