Kenyan Black

About this tea

Kenya has emerged as a tea powerhouse since independence, now producing more black tea than any country except China and India. Introduced in 1903, Kenyan tea cultivation expanded rapidly after 1960, with smallholder farmers now producing 60% of the country's tea. The high-altitude gardens along the Great Rift Valley create ideal conditions for producing consistently high-quality teas.

Grown at elevations of 1,500-2,700 meters near the equator, Kenyan teas benefit from year-round growing seasons with intense sunlight and cool nights. The volcanic soil rich in minerals contributes to the tea's distinctive bright character. Most Kenyan tea is CTC processed for strength and quick brewing, though specialty orthodox teas are gaining recognition, particularly purple tea, a unique Kenyan innovation.

The flavor profile is distinctively bright and brisk: refreshing astringency without bitterness, a clean, crisp character with subtle fruity notes, and remarkable color intensity. The liquor is brilliant amber-red with exceptional clarity. Kenyan teas are prized by blenders for their consistent quality, bright color, and ability to add 'sparkle' to blends. The briskness is more refreshing than harsh, making these teas particularly thirst-quenching.

Brewing recommendations: Use 1 teaspoon (3g) per 250ml cup with water at 100°C (212°F) and steep for 3 minutes - Kenyan teas brew quickly due to CTC processing. Excellent with milk, which brings out malty notes, but the brightness also shines when drunk plain with lemon.

Perfect as a morning energizer or afternoon refresher. Makes exceptional iced tea due to its clarity and bright character. Pairs well with sweet pastries, which balance the briskness, and works beautifully in East African-style chai with ginger and spices. The moderate caffeine content and refreshing character make it suitable throughout the day.