Highlands, Estates, and Smallholders
Tanzania is one of Africa’s important tea-producing nations, with cultivation centred in highland regions where cool temperatures, fertile soils, and reliable rainfall support quality tea growth. Introduced in the early twentieth century, tea has since evolved into a diverse sector shaped by estates, smallholders, and emerging artisanal producers.
Major growing regions include Mufindi in Iringa, Rungwe and Kyela in Mbeya, Lushoto in Tanga, and parts of Kagera. These areas lie between 1,200 and 2,000 metres above sea level, where misty mornings and moderate climates favour steady leaf development. Large estates dominate production in areas such as Mufindi, focusing mainly on CTC black tea for export markets.
Alongside estates, thousands of smallholder farmers cultivate tea on family plots, often intercropped with food crops. Their leaves are supplied to nearby factories through cooperative or development agency structures. Smallholder tea plays a vital role in rural livelihoods, supporting communities across the southern highlands.
In recent years, a growing artisanal segment has emerged, producing loose-leaf green, oolong, and specialty teas for niche markets. Despite challenges such as climate variability and limited value addition, Tanzania’s tea industry remains dynamic—anchored in landscape, labour, and a balance between tradition and innovation.