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I agree and like what posters have already said. Kenya has these fine nuggets that feel like what I imagine the minerally, dry and delicate African soil it grows in.
It is a minerally, potent brew, cost effective and I keep it for when I am getting repetitive with other black-tea varieties. It is also on the cheaper side, so cost-benefit score is quite high. In my next life I want to be a broker at the Kenyan tea exchange.

Preparation
195 °F / 90 °C 6 min, 15 sec

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