Emrok Nandi Royal Orthodox Tea is an award-winning tea, with a unique citrus aroma and classic muscatel overtones. You will savor every sip, as the judges did.
We celebrate the direct-sourcing of this very special tea from a family-owned business in Kenya. The founder, a successful runner, sought a way to bring prosperity to his family and town.
Emrok Nandi Royal Orthodox SFTGFOP-1 was awarded Best Specialty Tea from Kenya at the ‘GOLD MEDAL TEA COMPETITION FOR SPECIALTY TEAS’ held in San Antonio, Texas in 2015, organized jointly by the American Tea Association and the Canadian Tea Association.
Country of Origin: Kenya
This tea was awarded Best Specialty Tea from Kenya at the ‘GOLD MEDAL TEA COMPETITION FOR SPECIALTY TEAS’ held in San Antonio, Texas and organized jointly by the American Tea Association and the Canadian Tea Association.
Emrok Tea (Ogirgir Estate) is found in Nandi County in Kenya’s Rift Valley region. It was established in 1962 consisting of 1,000 acres of purely clonal tea. Situated at an altitude of 2,000 to 2,100 meters above sea level, the cold climate and volcanic soil is favorable for tea growing and accounts for the excellent quality of the tea. Emrok Tea factory was established as a two-line CTC factory in 2012 and is one of the most modern factories in the African region. The factory uses a continuous on-line withering system which is critical for the production of consistent quality tea. Tea leaf is sourced from the Ogirgir Estate where it is located plus a network of 3,000 other neighboring farmers.
Emrok Tea is a family-owned business by Robert and Emily Keter, whose extended family have decades of experience making Kenyan tea. Robert himself was a long-distance runner, a shining example of entrepreneurship and together as a family they are dedicated to serving their community and improving the many lives they touch. The specialty orthodox line was commissioned in 2015 resulting in the production of specialty orthodox tea, the first of its kind in the Kenya.
Hot tea brewing method:
1 non-heaping tea spoon per cup of water, 90-95C (194-204F); 2-3 min steep time.
The underlying tea leaf is very strong given the growing condition so it is important not to exceed the recommended steep time or it will become astringent.