Ingredients
Tea
- 1heaped tsp Rwandan black tea per cup, plus one for the pot
Water
- freshly drawn water, brought to a full boil
To serve
- milk, if wanted
- sugar
- a slice of ginger, for the local style
For African tea
- 500 mlwhole milk
- 250 mlwater
- 3 tspblack tea
- 1thumb ginger, sliced
- sugar, to taste
Equipment
- a warmed teapot
- a strainer
Directions
- Keep the leaf in an airtight tin away from light. Keep it away from spices and anything strongly scented. Use it within six months of opening.
- Use freshly drawn water rather than water that has boiled before. Bring it to a full rolling boil for black tea. Swirl some boiling water in the teapot.
- Pour that rinsing water away again. A cold pot drops the water temperature immediately.
- Put a heaped teaspoon of leaf per cup into the warmed pot. Add one extra for the pot itself. Pour the boiling water straight onto the leaves.
- Cover the teapot with its own lid. Steep it for three to four minutes. Taste it at three minutes if you are unsure. Strain it into cups and do not leave the leaves sitting in it.
- Put the milk and water in a pan. Add the sliced ginger to the pan. Bring it to a simmer over a medium heat. Add the tea leaves to the pan.
- Simmer it for five minutes, watching it closely. Milk boils over very suddenly, so do not leave it. Add sugar to taste and stir until it dissolves. Strain it into cups through a fine strainer. Serving it is done piping hot.
Technique
- Use freshly drawn water at a full boil, since reboiled water gives a flat cup.
- Do not steep beyond five minutes, as black tea turns bitter and astringent.
- The local style boils tea in milk rather than brewing it in water.
Substitutions
- Any high-grown East African black tea.
- CTC tea for the milk version, which suits it well.
Variations
- Made with milk and ginger, in the local style.
- Drunk plain and unsweetened.
- Made very sweet, which is common.
History
First planted at Cyangugu in 1952, tea now grows above 2,000 metres on volcanic ridges and rivals coffee as Rwanda’s top agricultural export.
Frequently asked questions
What is Rwandan tea?
Rwandan tea is a drink from Rwanda: brisk high-altitude black tea grown on the Congo-Nile ridge. First planted at Cyangugu in 1952, tea now grows above 2,000 metres on volcanic ridges and rivals coffee as Rwanda’s top agricultural export.
How long does Rwandan tea take to make?
Rwandan tea takes 5 min of preparation and 5 min of cooking. The recipe makes 1 pot. It is rated easy to make.
What can I substitute in Rwandan tea?
Yes, within limits. Any high-grown East African black tea. CTC tea for the milk version, which suits it well.
What is the most important thing to get right in Rwandan tea?
Use freshly drawn water rather than water that has boiled before. Bring it to a full rolling boil for black tea. Swirl some boiling water in the teapot.
