Tea Geeks

B-TZ-041

Tanzanian Black

Orthodox black, from Mufindi, Tanzania.

Black tea

Tanzanian Black is strongest on brightness, body and malty. Typical tasting words: malt, blackcurrant, bark, cocoa powder, toast crust. Tea was introduced by German settlers in the early 20th century, with Mufindi later becoming a core centre for high-elevation cultivation. A primary export crop, traditionally consumed locally in strong, spiced milky decoctions or taken plain with sugar.

Also known as Usambara Black and Southern Highlands Black.

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The profile

Taste, 0 to 5

sweetness2bitterness3astringency3umami1brightness4body4smoothness3aroma intensity3finish length3

Flavour families, 0 to 5

floral0fruity2vegetal0marine0nutty1toasty2malty4honey1spicy2woody2earthy2smoky0creamy0citrus1stone fruit1tropical0cocoa2caramel1

Facts

Origin
Mufindi, Tanzania
Plant
Camellia sinensis var. assamica
Harvest
spring to early summer, October to January
Elevation
high
Oxidation
85 to 95%
Roast
unroasted
Leaf
broken
Price band
affordable
Availability
specialist
Ageing
a little
Forgiving to brew
3 of 5
L-theanine
low

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

Caffeine

A cup of Tanzanian 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

MethodLeafWaterSteeps
Western, 250 ml3 g95 to 100 °C3 min, 4 min
Cold brew, 250 ml3 gFridge8 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 scones_cakes. Milk: yes. Iced: yes. Sweetener: yes. Good for beginners: yes.

Tasting words explained

Similar teas

More: all black tea teas, or filter the whole drawer.