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Kenya teas tend to be strong and malty, and when smelling the aroma´s of the dry leaves this is confirmed. Also steeped the strong fragrance keeps on, but in mouth it´s far less strong than what its fragrance makes you believe! The maltiness is present (it even reminds me a bit of some pu erh teas), which makes it – for me at least – the perfect breakfast tea, but it´s lighter than what I expected (from experience with other Kenya and Tanzania teas), more adapted to Summer, I can pleasantly add.
Unlike the recommendation (see below) of having it with milk, I always drink my teas black and this is a wonderful tea to enjoy black, as it seems more delicate and complex than standard breakfast teas.

Info on K&S C&T co website :
Kenya Kaimosi GFBOP Tea
The Kaimosi Tea Estate is situated by thick forest, on the edge lies the Sirwa river and the South Nandi Forest. This tea echoes that of an Assam but with less bite, it makes a perfect Breakfast Tea. Sunny warm mornings paired with regular rainstorms creates a briskness in this tea which is light and enjoyable.
Type of Tea- Orthodox Black Tea
Origin- North Nandi Disrict, Kenya, Africa
Leaf Grade- Golden Flowery Broken Orange Pekoe
Altitude- 6000 Feet Above Sea Level.
Harvest- 2015
Brewing Guide- Use boiling water (100 degrees) Infuse for 3-5 minutes
How to Serve- Serve best with milk.

Flavors: Malt, Tea

Preparation
205 °F / 96 °C 4 min, 0 sec 1 tsp 8 OZ / 250 ML

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Introduced to tea by my sister-in-law in my country of birth = Belgium more than 30 years ago, I still love tea, mainly black, which I enjoy without sugar or milk. Having lived in UK, near good tea shops (e.g. Betty´s all over Yorkshire), I tend to buy most of my tea in bulk from tea shops (as such, most of these are not represented in my on-line cupboard). Nowadays, I live in Spain where tea gives me another sensatory bliss (as wine or beer or coffee can give me too).

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Madrid, Spain

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