Imagine stepping into a tea shop and ordering any tea of your choice. Does that sound strange? I hope not—because Hudah Nassali, the team lead at Suphianah Investments Ltd, has a dream just like that.
“Someone should consume something that nourishes their body but also the earth. That is why I created Mazuri Eco Tea—to offer more than tea,” she says.
With that in mind, they are bringing to life flavours like green tea, peppermint, hibiscus, lemongrass & ginger blend, fennel, cinnamon sticks, detox tea, orthodox tea, and star anise blend.
Would I be right to compare them to the likes of Kericho Tea, who have serenaded our taste buds with all sorts of flavours? I would say so! Because having Mazuri here means it is more accessible, less costly, and—thank heavens—not affected by market wars.
Ms Nassali says Mazuri Eco Tea is built on the belief that tea is more than a drink. It is a lifestyle brand rooted in wellness, environmental responsibility, and conscious living.
“We want every cup of tea to be a conscious choice—supporting not just personal wellness, but also a greener planet. Our brand reflects my deep passion for health, natural living, and sustainable solutions,” she says.
This journey began in 2016 with just Shs1m from her savings, gathered while working for her father. A year later, the team secured $2,500 (Shs9 million) from the U.S Embassy Activators Programme, followed by $20,000 (Shs72 million) from the National Social Security Fund (NSSF) Hi Innovator programme to scale production and impact.
“The capital was invested in sourcing high-quality ingredients, buying dehydrating machinery, packaging, product standardisation, and marketing. A portion also went into sustainable sourcing and eco-friendly packaging,” she adds.
Ms Nassali has a background in sustainable packaging and is a trainer in sustainable packaging solutions. This expertise influences every element of their teas. That is from how they are packaged to how they are presented, with intention, care, and environmental responsibility.
Before launching, Ms Nassali understood that research was essential, not just into how to run a business, but a deeper, soul-searching kind of research to assess whether they could consistently deliver on their promises.
“We needed to get a deep understanding of tea, wellness, and sustainability. That meant building strong relationships with farmers, finding ethical suppliers, and creating a brand that reflects our values,” she explains.
As a result, Mazuri Eco Tea is sourced from all across Uganda: Kanungu (orthodox and green tea), Mpigi & Luweero (lemongrass, hibiscus), Kapchorwa and Mbale (ginger, cinnamon, star anise), Kasese (peppermint, fennel), and Kabarole/Fort Portal for specialty herbs.
Their teas are sipped by tea lovers, fitness enthusiasts, wellness seekers, and eco-conscious individuals and businesses.
“Our biggest customers include wellness cafes, eco-conscious retail stores, and individuals looking for premium, organic tea products.”
Creating a blend
The process of making tea blends varies. But the journey starts with market research and customer interest. From there, it moves to ingredient testing and sourcing, followed by trial batches and taste testing.
No one escapes the watchful eye of the Uganda National Bureau of Standards. Once the tea blend gets the green light, it is on to branding and packaging, for consistency and appeal.
“My packaging background ensures every new product is launched with high-quality, sustainable, and consumer-friendly packaging,” Ms Nassali notes.
Still, sometimes, reality rudely interrupts projections. When that happens, the team gathers feedback to help reposition the product or bundle it with better sellers.
“If there is no significant improvement after six to eight months, we phase it out to maintain operational efficiency,” she adds.
Trends
The tea industry has evolved. There is a rising demand for organic and functional beverages, with more consumers drawn to sustainably packaged products. The spotlight is on eco-conscious and ethical sourcing. Herbal wellness and detox teas are also enjoying their moment.
To keep up, Mazuri Eco Tea prioritises sustainability and excellence. They implement strict quality control at every stage. That is from vetting sustainable suppliers and testing ingredients for taste, purity, and aroma, to blending in controlled environments and storing in moisture-controlled spaces with traceable batch production.
“Then we ensure our packaging preserves freshness and is food-safe. The cherry on top? We continuously seek customer feedback to keep us in check,” Ms Nassali says.
A big part of this engine is the people. Ms Nassali has carefully vetted her team: five permanent staff and about 30–35 other individuals, including farmers, transporters, packaging suppliers, and part-time sales agents.
Beyond her business and packaging acumen, Ms Nassali has trained at the National Laboratory in Wandegeya under Dr Grace Nambatya and at the Kayonza National Tea Factory. She also tops up her knowledge through online self-study and industry research.
Profits and costs
Teas range from Shs10,000 to Shs25,000 depending on the blend and packaging (grammage).
“We sell around 300 to 400 units monthly, depending on demand and season. Premium teas are priced higher due to the quality and sourcing methods,” she says.
Sales hover around Shs7m monthly, raking in profits of Shs1.5m to Shs2m in a good month. Operational costs range between Shs3.5m and Shs5m.
Challenges
Profits could be better. But like any business, there are challenges. Ingredient costs top the list, but they are managing this through long-term supplier partnerships.
The other tough balancing act is pricing versus production.
“While prices are often stable and competitive, our production costs rise because we insist on premium ingredients, sustainable packaging, and regulatory compliance,” she says.
“If prices increase too much, customers won’t buy. If they are too low, we lose money. The answer is in efficient operations, forecasting systems, and having a backup plan.”
One early blunder was underestimating how fast demand could grow. That taught the team the value of forecasting and strong systems.
“We have since invested in better planning tools, stronger supply chains, hiring in advance of peak seasons, and stocking up on raw materials and packaging. We also improved customer communication during high-demand periods,” she shares.
The best day was when she received their first invitation to sell in Germany (Anuga Fair)—a major nod to their export potential.
Growth is key to staying sustainable. Ms Nassali says they are ensuring this through innovation, customer engagement, and social media.
“We also attend expos and wellness fairs, keep quality consistent, and rely on word-of-mouth,” she says.
She is working on a broader product portfolio with ready-to-drink iced teas, immunity-boosting blends, tea-based skincare, and herbal teas for children.
“These will diversify our offerings, attract new markets, and grow our retail and export presence,” she explains.
They also plan to continue customer education around sustainable consumption and introduce new blends targeting health benefits like sleep, digestion, and stress relief.
