B-RW-039

Rwanda Black

High grown black, from Nyungwe, Rwanda.

Black tea

Rwanda Black is strongest on astringency, brightness and body. Typical tasting words: malt, red berry, cereal, caramel. Tea was introduced to Rwanda in the 1950s and flourishes in rich volcanic soils fringing Nyungwe Forest. Valued in export markets for its vivid copper liquor, lively briskness, and clean, unclouded profile with milk.

Also known as Rukeri Black, Rwandan CTC and Gisakura Black.

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The profile

Taste, 0 to 5

sweetness2bitterness3astringency4umami0brightness4body4smoothness3aroma intensity3finish length3

Flavour families, 0 to 5

floral0fruity2vegetal0marine0nutty1toasty2malty4honey1spicy1woody2earthy1smoky0creamy0citrus1stone fruit0tropical0cocoa1caramel2

Facts

Origin: Nyungwe, Rwanda
Plant: Camellia sinensis var. assamica
Harvest: year-round (peaking dry season)
Elevation: high
Oxidation: 90 to 100%
Roast: unroasted
Leaf: broken
Price band: affordable
Availability: fairly common
Ageing: a little
Forgiving to brew: 3 of 5
L-theanine: low

Made by: withering, then ctc maceration, then oxidation, then fluid-bed drying, then sorting.

Caffeine

A cup of Rwanda Black carries a typical estimate of 65 mg of caffeine, within a range of 45 to 80 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
afternoon
breakfast
morning
afternoon

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