Herb guide › Rwandan Black Tea
Rwandan Black Tea
Fully oxidized leaves of Camellia sinensis grown in Rwanda produce a bright amber-red cup with brisk, malty, tannic and lightly floral notes. Often enjoyed plain or with milk.
Traditionally used for
Fatigue, low alertness
Potential benefits
Provides caffeine and tea polyphenols; supports alertness and antioxidant intake.
Ingredients
Malty black tea
Origin
Rwanda
How it is traditionally prepared
1 tsp per 8 oz water at 195–205°F, steep 3–5 min; 1–3 cups daily.
Cautions and who should avoid it
Contains caffeine; tannins can reduce non-heme iron absorption when consumed with meals.
Get tea recommendations for how you feel, and keep a journal of what works for you.
This information is for general education about traditional herbal use. It is not medical advice and is not intended to diagnose, treat, cure, or prevent any condition. Talk with a qualified healthcare professional before using herbs, especially if you are pregnant, nursing, taking medication, or have a health condition.