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This is my first experience with a Kenyan tea. I like it, but it didn’t knock my socks off. It tastes very much like a standard bagged blend to me. Very similar to some Ceylons I’ve had. At first I didn’t notice the astringency, but it seems to build a bit as you drink it. I get hints of apple as described and a bit of vanilla, but not as flavor forward as I’d like. The leaves brew up a red color and a chestnut colored cup. I used a bit less than the 1+ tsp suggested and it tasted just about right. Its nice enough. The brewed leaves have a wonderful caramel smell, but it doesn’t quite make it into the cup.

I think I figured out the key with this one. It tastes noticeably better with lemon and honey and I think it would be quite good iced. The honey really milds up the astringency quite a bit.

Preparation
Boiling 4 min, 0 sec

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I started drinking coffee at the age of 12, but I have recently found that the coffee I always enjoyed gives me headaches. Luckily I have no such issues with tea. I have just begun to discover the joys of a good cup of tea and figuring out what I like and don’t. So far I prefer black tea either Fujian, Keemun, Assam or Darjeeling that are fruit forward with a wisp of acidity or smokiness. I occasionally will drink green, jasmine or a bold white, but typically just to change things up. I hate fake fruit flavors, bitter tea or blah tea with no punch.

I live in the desert southwest, so in the hot summer afternoons you’ll likely find me iced tea in hand with a slice of lemon and sprig of mint. I also am a semi-foodie who enjoys a sharp sauvignon blanc, a jammy zinfandel or a dirty martini with the stinkiest cheese possible.

I am science nerd librarian with a love of fantasy books and astronomy. I am slowly writing a novel and dream of becoming a real writer and escaping the stacks.

Location

Arizona

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