Malawi is Africa's second-largest tea producer, and this oolong comes from three of the country's core growing regions — Thyolo, Mulanje and Nkhata Bay — which together account for around 18,000 hectares of tea garden. The industry there dates back to 1891, when a Scottish planter named Henry Brown brought tea cultivation to the country using seeds sourced originally from Ceylon by way of South Africa, after coffee rust disease had devastated Ceylon's coffee crop and pushed growers there towards tea instead. It has since grown into an industry that employs thousands and exports well beyond Malawi's borders.
The leaves for this one are harvested at peak season, then withered, partially oxidised and rolled using methods that stay closer to traditional than mechanised. The result is a bright amber liquor with a toasty, roasted edge and grassy top notes, backed by an earthy sweetness. The mouthfeel is smooth, the finish brisk, and a faint nuttiness and a background note of coffee show up as the cup develops.
Caffeine is moderate for an oolong, somewhere in the range of 37 to 55mg per 8-ounce cup, enough for a lift without the jolt of a strong coffee. Tea from this region has long been drunk with an eye to aiding digestion and supporting focus, among other traditional claims, though that's a matter of custom rather than anything to rely on for medical purposes.
To brew it, boil water and let it cool to 80-90°C, then pour it over a teaspoon of leaves per cup. Steep for two to three minutes depending on preferred strength, then strain. It takes well to a slice of lemon or can be drunk plain. Once opened, store it in a cool, dark place in an airtight container to keep the flavour intact.
