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Senegal is among the major producers and exporters of tea in the world. Senegal tea is exported to France, Netherlands, Mauritania, Italy, Guinea, Morocco, Spain, Gambia, Guinea Bissau and Mali. In 2018, the total amount of tea exported amounted to 2.53 million US$. The tea production efforts by the government saw the exports go up by 40% from 2017. 

Tea is an essential part of the Senegalese culture. In Senegal, people take tea alongside meals and in place of meals and social gatherings turn to a tea party.

The botanical name for tea is Camellia Sinensis. The tea plant is of the camellia family, and it grows in subtropical and tropical climates. The tea plant, which is a shrub/bush, is grown for its leaves. The plant is harvested off its leaves as they develop. It means that the harvesting of tea takes place all year round.

During the harvesting process, only the bud of the plant is picked (fresh new leaves along with part of the stem). Tea leaves harvested termed as the flush, and it contains two to five sheets. The tea plant is harvested after 3years of growth for it to give the desired tea quality. 

Herbal tea (otherwise termed as tisanes or herbal infusions) is also another product of tea plant. The product doesn’t, however, originate from the leaves; instead, it comprises of other parts such as rooibos, chamomile, rosehip and steeps. The varieties commonly grown are Camellia sinensis var. sinensis and C. Sinensis var assamica. However, tea is classified as per the region of growth.

The taste of tea varies depending on the region it was grown, the climate and soil. The tea plant grows in areas with high amounts of rainfall of 24 inches per annum. The tea plant does well in acid soils and altitudes, ranging from sea level to 7,000ft. If grown at higher elevations, tea plants grow slower, producing complex flavours.

Tea harvesting occurs twice a year. The first harvest is the first flush while the second harvest is the second flush. Tea requires constant pruning throughout the year to give way to the development of new fresh good quality buds. The harvesting of tea is done by hand. The process is labour intensive, but it is more preferred than the use of machines that result in damages to the young shoots. 

After harvesting, the tea is immediately transported to tea a processing plant that is usually within the plantation. The tea leaves require immediate processing as it soon undergoes oxidation after being detached from the plant. The different oxidation levels of the leaves result in various flavours of tea. 

Tea leaves are artificially oxidized to a certain level during processing to come up with the taste desired. Tea is processed differently according to the desired type. After oxidation, the tea is dried blended and packaged in packs of different grams and kilograms for shipping.

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