Rwanda Rukeri OP

Tea type
Black Tea
Ingredients
Not available
Flavors
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Caffeine
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Certification
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Edit tea info Last updated by alaudacorax
Average preparation
Boiling 4 min, 30 sec

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  • “I made a mug of this with a heaped teaspoon brewed for three minutes - boiling water. This one was not on the instruction sheet and I made it first thing in the morning before I had the computer...” Read full tasting note
    65
    alaudacorax 80 tasting notes

From Nothing But Tea

Region: Rukeri is an orthodox tea produced in the north west of Rwanda, the tiny quality-tea growing Central African country nestling between Uganda, Tanzania and Congo.

Rukeri is the garden mark for orthodox black tea manufactured by Cyohoha-Rukeri Tea Estate, Africa’s only tea estate with a USA owner. The high yielding estate is set out in a remote valley on rich swamp land soil; it has a good reputation for CTC tea but has only been making orthodox tea for the last two years.

For tasting the tea was steeped in 140ml water at 100⁰C for six minutes.

Leaf: very even black/brown twisted needles with some silver tip and attractive bloom.

Infusion – visual: bright copper colour, rolled leaf and tender stem

Infusion – aroma: fresh and sweet with attractive hints of apple and wintergreen

Liquor – visual: deep orange amber cup, bright as a button

Liquor – taste: excellent flavour and character, sweet, round and nutty – enough briskness to refresh the palate without the need for milk to quell astringency

Summary: Must be tried – unusually for an African tea this Rukeri OP is great without milk – in fact it has definite hints of a high grown Ceylon. No surprise then, that the factory manager is Sri Lankan – it certainly shows in the quality.

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1 Tasting Note

65
80 tasting notes

I made a mug of this with a heaped teaspoon brewed for three minutes – boiling water. This one was not on the instruction sheet and I made it first thing in the morning before I had the computer up and running, so I hadn’t realised that the tasting notes on the website give a steeping time of six minutes. However, there were still a few strands of tea not sunk when I removed the filter.

This brew was not very noteworthy. There was basic tea flavour, not very strong, and a slight hint of something giving a very little smooth richness, difficult to describe, not chocolate – if one could imagine a flavour somewhere between chocolate and a good beef or lamb gravy, but definitely one flavour, not two elements. There was also the tiniest ‘bite’, again difficult to describe, perhaps the ghost of a hint of white pepper.

It was a very attractive colour, though: an intense, clear red-brown leaning very much to the red side.

So I made the next mug of this brewed for six minutes, but this turned out to be slightly stale-tasting – steeped too long.

Then I tried four and a half minutes and this was okay but not really much of an improvement on three minutes.

So I’d describe this as an ‘okay’ sort of tea but nothing really special.

Preparation
Boiling 4 min, 30 sec

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