Smooth, but with a pleasantly full body. There’s absolutely no need to add milk and sugar, though to each their own. I don’t like my black teas too malty or harsh, but I don’t like them weak either. This turns out to be a perfect match for me. If your palate doesn’t appreciate being jolted awake in the mornings, yet you hardly want to be starting your day off without caffeine, you might like this tea.
Kenya Black Kangaitta
A satisfying, full-bodied tea grown in the fertile portion of Kenya’s Rift Valley. This tea is lighter than typical Kenyan teas and is great with milk and sugar.
Kenya Black Tea is from the Kangaita (Kan-gie-E-ta) Tea Garden located near the equator at an elevation of 5,000-6000 feet. Kenya is the world’s third largest supplier of tea after China and India.
Most teas from Kenya are manufactured using the CTC or crush, tear and curl method which is used in tea bags. We were fortunate enough to find a garden where the tea is manufactured using the Orthodox or traditional method of processing, with a focus on top quality leaves and buds that produce robust flavor.