Kenya, a country in East Africa, is known worldwide for its wildlife reserves, its lofty mountain peaks, and the high quality offerings from the country's tea gardens and coffee plantations. Located in the South West part of Kenya is the Kericho district, where its high altitude and almost daily rain showers create the perfect environment for tea growth. Kenya tea is a main staple in Irish and English tea blends, and for years it was mostly produced for the tea bag trade. For the past 10 years or so, the Kenya tea producers have been focusing on more orthodox producing to create high quality large leaf style teas.
(Formally the Kenya Marinyn estate) This clonal black tea, from the Milima Estate in the Kericho District of Kenya, has the style of a Darjeeling. The neatly twisted, golden tippy leaves steep to a bright, robust, medium-bodied tea with a slight fruity taste.
Brew tea at 212º - steep for 3 minutes.
Kenya teas are excellent breakfast teas and also pair well with eggs, beef dishes, desserts, chocolate and breads.
||Great Breakfast Tea
|Keya Milima makes an excellent breakfast tea even better than Irish Breakfast Tea. The tea is medium bodied yet it is a bit lighter bodied than most Assams I like at breakfast. There are many layers of taste to this slightly dry tea. I picked up on citrus, spicy, slight clove, apricot or fruity/grain taste and some maltiness. It is a very harmonius blend of flavors. Kenya Milima has golden tips like Assam.
For me this is a self-drinker and does not need 1/2 and 1/2 or a sweetener.
This would be a good tea for someone wanting to transition from coffee to tea or for someone new to black teas.|
|- EAL, OH|