Tanzania's green tea industry is concentrated in the country's Northern Highlands, a region with ideal geographic and climatic conditions for tea cultivation. Tea was first introduced to Tanzania in the 1920s by German colonists, who established plantations in the Kilimanjaro and Arusha regions. Like many African countries, Tanzania's tea industry focused on black tea production for much of the 20th century, with green tea remaining a niche product.
For decades, the country had only three tea processing factories capable of producing green tea, limiting its output and market reach. It was not until the 2010s that Tanzania began to invest in expanding its green tea production capacity, driven by growing global demand for healthy beverages.
Today, Tanzania's green tea plantations are located in the shadow of Mount Kilimanjaro, where the cool temperatures, fertile volcanic soil, and abundant rainfall produce tea leaves with a rich, full-bodied flavor.
The country's green tea is now exported to Europe, the Middle East, and Asia, with production volumes steadily increasing year over year.
