Kenya – Kenya is one of the largest tea producers in the world, trailing behind China and India. According to The Tea of Board of Kenya, exports have quadrupled in the past decade after disastrous droughts saw crops falter in 2006. Locals enjoy their tea with milk and sugar or "strunggi" -- black. Another popular variation is "tangawizi," with additional ginger steeped with the tea leaves.
Malawi – Malawi is home to the oldest tea bushes in Africa, with many dating back to the 19th century. The soil in Malawi is a rich red, and the brew that comes from Malawian tea is famous for possessing a similarly vibrant red hue.
South Africa – South Africa's most famous tea is in fact not tea at all. Rooibos, also known as red rose tea, red clover tea and bush tea is actually a herb growing in the Western Cape region. Historical accounts vary, some saying Dutch settlers were early-adopters due to the high import price of black tea, others that Rooibos only became fashionable when Russian merchant Benjamin Ginsberg began trading with locals and selling it as "mountain tea."
North Africa – Most of the tea drunk across North Africa follows a core recipe widely followed across the Maghreb. Green leaves, historically imported from China, are steeped for as long as 15 minutes and combined with sugar, spearmint and sometimes pine nuts.
Senegal – Senegalese tea has one of the continent's most stringent ceremonies. Attaya as it is known in Wolof, is a strictly adults only affair and can take a number of hours. The tea itself is minty and prepared over a similar length of time to North African versions. Heated over a charcoal stove if possible, the tea is poured back and forth many times to create a head of foam in the glass -- the thicker the better. Only three glasses are used no matter the number of drinkers, so each person drinks their tea as quickly as possible as a sign of respect.