A Taste of Rwanda,Wherever You are.
Tea the way it was meant to taste
Single-origin
Every batch is traced back to the highland garden it was picked in — no blending away where it came from.
Hand-picked, small-batch
Leaves are plucked and processed in small runs, the way our family has done it for generations.
Naturally rich flavor
Rwanda's high-altitude gardens and volcanic soil give the leaf its character, with nothing added to fake it.
Grown by people we know
We work directly with the farmers and factories behind every cup — see them on the estates page.
Rwanda's
Finest teas
Where Mutangana Tea comes from
Every cup is grown and processed at one of our own estates. Visit either one to walk the fields and see the factory behind your tea.
Karongi Tea Factory
Our flagship estate, growing the widest range of grades — CTC, Orthodox, Green and White — across Muko, Rwariro, Nyabahanga and Kinyami.
Visit the factory
Muganza-Kivu Tea Factory
A smaller, high-altitude estate run by Karongi, specializing in CTC and Green tea grown in Rwanda’s coolest tea-growing hills.
Visit the factory
From hillside to cup,
Every leaf tells a story
Green leaf weighed in at the factory gate
Every delivery from our outgrower network and estate fields is weighed at the weighbridge and logged against the farmer's plot number before it ever reaches the withering troughs.
- Field officers check for two-leaves-and-a-bud before acceptance
- Each delivery weighed and logged against its grower and plot
- Moved to the withering troughs within hours of plucking
Withered, CTC-processed, and fired under control
Leaf is withered for up to 18 hours under controlled airflow and humidity, then cut-tear-curled and oxidized to spec, before fluid-bed driers lock in liquor strength and color.
- Withered 14–18 hours with monitored airflow and humidity
- Cut, torn and curled, then oxidized under precise temperature control
- Fired in fluid-bed driers to fix flavor, strength and color
Sorted, graded, and cupped against international standards
Sorting machines separate every batch into export grades, while licensed tea tasters cup each lot and the lab verifies moisture, ash and fibre content before it is cleared for sale.
- Mechanically sorted into export grades — BP1, PF1, PD, Dust and more
- Every batch cupped by licensed tasters before release
- Moisture, ash and fibre verified against ISO and Rwanda Standards Board specs
Packed, lotted, and sold to buyers worldwide
Cleared lots are packed in sealed, numbered sacks and sold through the Mombasa Tea Auction or negotiated directly with international buyers, then containerized for shipment.
- Packed in paper sacks or export cartons, each lot numbered and sealed
- Sold at auction or through direct contracts with exporters and blenders
- Containerized and shipped via regional ports to markets worldwide
Blended, packaged, and poured by brands worldwide
Importers and packers blend our leaf into retail and foodservice brands sold across dozens of countries — and every shipment stays traceable back to the factory and growing region it came from.
- Blended by importers and packers into retail and foodservice brands
- Every shipment traceable back to the factory and growing region
- The same leaf picked on Rwandan hillsides, now in cups around the world
From the journal
Explore the blogReady to Taste Mutangana Tea?
