Rwanda's green tea industry has undergone a remarkable transformation, evolving from colonial-era plantations to a modern, sustainable sector. Tea was first introduced to Rwanda in the 1920s by Belgian colonists, who established large-scale plantations in the country's western and northern highlands.
For much of the 20th century, the industry was controlled by colonial and later state-owned enterprises, with production focused on low-cost black tea. The 1994 genocide and subsequent civil unrest devastated the country's agricultural sector, including its tea industry. However, in the years that followed, Rwanda implemented a series of privatization reforms, transferring ownership of tea plantations to private companies and smallholder farmers.
Today, Rwanda's green tea industry thrives, with plantations located at elevations between 1600 and 2500 meters, where the volcanic soil and cool climate produce high-quality tea leaves. The country has also embraced organic farming practices, with over 80% of its green tea production certified organic, making it a leading supplier of organic green tea to European markets.
