Selling Tea in Ghana

Africa produces about 15-20% of the world’s tea. Kenya is the third largest tea-producing country in the world. Together with its neighbors in East Africa, it has been expanding production.

Ghana, a coastal country in West Africa, has a tea culture of its own, apart from the many tons of Camellia sinensis grown on the other side of the continent. In 2023, Ghana imported $152 million in tea, becoming the world’s 13th largest tea importer. That same year, Ghana exported $1.09 billion in cocoa beans and $610,000 in spices.

Aguma Tea, based in Ghana’s capital city of Accra, is one of Ghana’s few specialty tea retailers. Owner and founder Clarissa Akakpo, a UK tax consultant, certified tea specialist, and herbalist, sells pure and herbal teas. She also teaches courses on African tea tasting and herbal tea blending through her Pear Tree Herbal Academy.

“In Ghana,” Akakpo said, “there is a rich tradition of using raw herbal blends and infusions. For many Ghanaians, ‘tea’ is understood in this broader sense.” Black tea, she added, is synonymous with Lipton. “Although Ahmad Tea, Dilmah, and Twinings can be found in specialty import stores, Lipton tea bags have become the definition of black tea.”

Green tea bags can be found in urban stores and Asian markets. Some herbalists prescribe them to support daily digestion or as a detox tea. Specialty loose tea is not commonly available in Ghana. Despite the widespread use of bottled water and soda, ready-to-drink teas have yet to hit the market.

During my trip to Ghana, where I visited the Ghana Institute of Management and Public Administration (GIMPA) law school, I asked students where they go for tea. Most referred me to bubble tea shops, which have become quite popular. “Young people love boba tea,” Akakpo said, although I’m not sure if it’s a trend, a fad, or maybe both.”

Herbs are not limited to infusions, as Ghanaians use them in soups, stews, tinctures, tonics, and steam inhalations for flavor and medicinal value. “Moringa and lemon grass are the top two herbs in the country, and they are found in many Ghanaian recipes and infusions. Together, they aid digestion, boost immunity, and reduce inflammation.”

Nima Market is Accra’s herbal hub, an open-air market chockablock with vendors selling herbs, spices, and grains. Lining a maze of narrow pathways, sellers display their goods in bags, hampers, and large metal bowls. Piled high into neat pyramids, the various herbs form a fusion of colors and aromas that represents the Ghanaian palate.

For example, dried hibiscus flowers are ubiquitous in Nima Market. Hibiscus is used in Sobolo, a classic Ghanaian drink, where the flowers are boiled with ginger, spices, and sometimes pineapple—including the skins, then strained. “The infusion has a beautiful deep red color, with cloves and grains of Selim adding nutritional punch,” Akakpo said.

Vendors in Nima create their own herbal blends, primarily for cooking. Most include some combination of bay leaf, black pepper, cinnamon, cloves, coriander seeds, dried ginger, fennel seeds, rosemary, and star anise. “Ghanaians understand these to be preventative, and not prescriptive, with enhanced benefits coming from more complex blends,” she said.

Ghana is the second largest cocoa producer in the world, but cacao has not become a main part of the Ghanaian herbal canon. “As cocoa is not an indigenous plant, no local cultural practice has come about. Although Ghanaians enjoy chocolate bars and Nestlé Milo chocolate malt drinks, cocoa has not taken root in everyone’s day-to-day life.”

Akakpo’s passion for tea is manifested by her ongoing study, always researching new herbs and blends. “Ghanaians say that wisdom is like a baobab tree; no one person can embrace it.” Baobab trees reach a diameter of 15 meters (50 feet), impossible to encompass with one’s hands. No matter how much knowledge we gain, there is always more to learn.

“In my quest to expand my knowledge, I invite customers to go beyond tradition. Many herbs are grown in plain sight, but their benefits remain unknown. For example, mango leaf is produced in Ghana, but many are unaware that the leaf has medicinal properties that the fruit itself lacks. There is great value in trying new things.”

In this spirit, she said, “Not all herbal infusions work the same way for all people, and once the body adapts to certain herbs, the formulas must be adjusted to remain effective. I accompany my customers on this journey, and we continue to learn how they interact with tea and herbal remedies, making changes along the way as needed.”

Akakpo also introduces lesser-known local herbs to her customers within and beyond Ghana. “Lippia induces relaxation, helping to de-stress and improve sleep. Butterfly pea is anti-inflammatory and aids digestion. There is a universe of herbs that can help people live healthier lives, which is why I look at all herbs with an inquisitive spirit.”

Many of Akakpo’s customers request blends from outside of Africa. Her bestseller is Ginkgo Baloba. “Customers come across ginkgo when they do internet searches on how to improve concentration or reduce brain fog, and they then request ginkgo for support brain health and focus.”

She also makes blends with green tea. Her cholesterol tea, made from green tea, cinnamon, hibiscus, and olive leaf, is her best-selling Camellia sinensis blend.

“Tea is from nature,” Akakpo said, “and we relate to tea in emotional ways. We create rituals, find healing, discover wisdom, and connect with people through tea.” Ghanaian tea culture is about finding ways to feel better each day, support basic health functions, and enjoy a general sense of wellness. Stay curious, and the splendor of wisdom will follow.

Photos courtesy John Smagula

John Smagula is the Assistant Dean for Graduate and International Programs at Temple University School of Law in Philadelphia. He is also a certified tea specialist in the United States and China.