TK48: Kenyan Tinderet Estate TGFOP1

Tea type
Black Tea
Ingredients
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Flavors
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Caffeine
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Certification
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Edit tea info Last updated by Brittany
Average preparation
205 °F / 96 °C 3 min, 45 sec

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4 Tasting Notes View all

  • “About halfway through an Upton sample size of this one, and I'm really liking it. The only Kenyan tea I've tried in the past was very dark; very earthy. This Tinderet is none of that. An easy...” Read full tasting note
    gmathis 1717 tasting notes
  • “Decent Kenya. The hints of red apple are detectable, but faint and more of a subtle apple skin flavor from a good cider. There's a decent bit of malt to this tea. I still prefer the Milima estate...” Read full tasting note
    63
    BenjaminM 5 tasting notes
  • “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...” Read full tasting note
    73
    junes_flame 46 tasting notes
  • “This was my first African tea, so I had no idea what to expect. It came out a beautiful red color. The scent is invigorating and definitely unique - hints of woodiness with apple and cherry notes....” Read full tasting note
    55
    Amethystia 44 tasting notes

From Upton Tea Imports

This selection has a nice complement of tips and bolder leaves, somewhat in the style of a Ceylon OP. The smooth flavor has malty and toasty nuances with hints of red apple.

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4 Tasting Notes

1717 tasting notes

About halfway through an Upton sample size of this one, and I’m really liking it. The only Kenyan tea I’ve tried in the past was very dark; very earthy. This Tinderet is none of that. An easy steeper that reminds me of melba toast and fruit. Really nice!

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63
5 tasting notes

Decent Kenya. The hints of red apple are detectable, but faint and more of a subtle apple skin flavor from a good cider. There’s a decent bit of malt to this tea. I still prefer the Milima estate Kenyas I’ve had in the past, and I would recommend those over this tea, because they are less astringent and offer more fruity flavor. This one does seem, to my palate, closer to most of the lower end, more astringent Assams than the Kenyas I’ve had.

Preparation
200 °F / 93 °C 3 min, 0 sec

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73
46 tasting notes

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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55
44 tasting notes

This was my first African tea, so I had no idea what to expect. It came out a beautiful red color. The scent is invigorating and definitely unique – hints of woodiness with apple and cherry notes. It is incredibly astringent, so by the time I’m done drinking this my tongue will be bone dry. It’s hard then, to pick up more subtle flavors when the astringency really kicks in. At first I actually did notice the reference to apple. The malty flavor still stands up to the bite of astringency. This tea is definitely different, perhaps a cross between a Ceylon and an Assam.

Preparation
Boiling 4 min, 0 sec

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