But outside Uganda, no one is drinking pure Ugandan tea.
“The quality of Ugandan teas is low. That is a fact, really,” says George Ssekitoleko of the Uganda Tea Association, explaining that Ugandan teas are mainly for blending. “When our tea goes to Mombasa, that is the end of it being called Ugandan tea. That is where it disappears. It is all blended with other teas, and it goes out as Kenyan tea, mainly.”
A power cut this afternoon here at driftwood tea left us without computers, wifi, and - gasp - no kettle! We’d also consumed all the overnight, cold infused, Dong Ding iced tea that we’d made, to enjoy later in the afternoon, yet had drunk before lunch simply because it was delicious and we were hot!