B-MW-040

Malawi Black

Orthodox black, from Mulanje, Malawi.

Black tea

Malawi Black is strongest on body, malty and sweetness. Typical tasting words: malt, red berry, toast crust, oak, caramel. Commercial tea planting began around Mulanje in the 1890s, establishing Malawi as Africa's oldest commercial producer, traditionally focused on CTC production. Typically exported for breakfast blends, though estate orthodox productions are increasingly appreciated unblended for their distinct ruby colour.

Also known as Satemwa Black, Thyolo Black and Mulanje Orthodox Black.

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The profile

Taste, 0 to 5

sweetness3bitterness2astringency3umami1brightness3body4smoothness3aroma intensity3finish length3

Flavour families, 0 to 5

floral0fruity2vegetal0marine0nutty1toasty2malty4honey2spicy1woody3earthy2smoky0creamy1citrus0stone fruit1tropical0cocoa2caramel2

Facts

Origin: Mulanje, Malawi
Plant: Camellia sinensis var. assamica
Harvest: main rainy season, November to April
Elevation: mid
Oxidation: 85 to 95%
Roast: unroasted
Leaf: broken
Price band: affordable
Availability: fairly common
Ageing: a little
Forgiving to brew: 4 of 5
L-theanine: low

Made by: withering, then rolling, then oxidation, then drying, then sorting.

Caffeine

A cup of Malawi Black carries a typical estimate of 60 mg of caffeine, within a range of 45 to 75 mg depending on leaf amount, water temperature and steeping time. Figures are estimates for a 240 ml cup. Better earlier in the day if you are sensitive to caffeine. The caffeine planner turns this into a daily total.

How to brew it

Method	Leaf	Water	Steeps
Western, 250 ml	3 g	95 to 100 °C	3 min, 4 min
Cold brew, 250 ml	3 g	Fridge	8 to 12 hours

Up to 2 infusions. Scale for your own pot with the brew calculator.

Drinking it

morning
breakfast
morning

Pairs with breakfast_dishes, pastry and cheese. Milk: yes. Iced: yes. Sweetener: yes. Good for beginners: yes.