A classic February production Kenya. A very malty flavor black tea that has light hints of currant. With milk the cup is bright golden and inviting.
The tea bags are unbleached, free of wasteful envelopes, staples, strings or tags of any kind. The tea bags were formerly known as "East of Rift" Kenyan Kambaa Tea.
Luxury Ingredients: Black tea
Country of Origin: Kenya
Shipping Port: Mombasa
Grade: BP1 (Broken Pekoe 1)
Altitude: 5900 feet above sea level
Manufacture Type: CTC (cut, torn and curled)
Manufacturer: Kenya Tea Development Authority (KTDA)
Cup Characteristics: Very malty flavor that has light hints of currant. With milk the cup is bright golden and inviting
Infusion: Bright and coppery
Ingredients: Luxury black tea
Although Kambaa is quite a young factory when compared to heritage production facilities in China or India, Kambaa's tea output ranks among the best in the world. Kambaa was commissioned in 1974 to serve as a manufacturing facility for thousands of small hold tea farmers in Kenya's Kiambu District. All told there are more than 5400 tea farmers supplying Kambaa with fresh leaf. Initially, the factory was built to handle 10 Million Kgs (2.2 Million lbs) of plucked leaf per anum. Over time, this capacity has grown to 15 Million kgs along with international demand for luxury Kenyan teas.
Tea was introduced to Kenya only after India gained independence in 1947. At that time, a number of tea planters emigrated to the country which was then still part of the British Empire. Despite a ban on the transfer of plants and husbandry information, these planters brought tea bushes with them to start new gardens. The Indian plants soon began to thrive in the Kenyan climate, particularly East of the Rift Valley. Today, thanks to the efforts of these early growers and manufacturers Kenya has grown to become the world's largest exporter of tea.
Kenya's tea industry also owes much of its success to the Kenya Tea Development Agency. The KTDA oversees the work of more than 150,000 small hold tea farmers and 39 factories, including Kambaa. Despite the diverse supply of green leaf to the factories the KTDA maintains rigid quality control standards. The results, as this fabulous BP1 can attest, are well worth every inch of the effort.
Hot tea brewing method: Bring freshly drawn cold water to a rolling boil. Place 1 teaspoon of tea for each cup into the teapot. Pour the boiling water into the teapot. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea). Even though milk and a dash of sugar help enhance the flavor character on this tea, it is perfectly acceptable to consume this tea 'straight-up'.
Iced tea brewing method (to make 1 liter/quart): Place 6 teaspoons of tea into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the leaves. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste. [A rule of thumb when preparing fresh brewed iced tea is to double the strength of hot tea since it will be poured over ice and diluted with cold water]. Please note that this tea may tend to go cloudy or 'milky' when poured over ice; a perfectly normal characteristic of some high quality black teas and nothing to worry about!