Kaporet Kenya

Tea type
Black Tea
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Edit tea info Last updated by tea-sipper
Average preparation
205 °F / 96 °C 2 min, 45 sec 8 oz / 236 ml

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From Single Origin Teas

While Kenyan teas are lesser known, they are quite popular. The majority of tea bag tea actually comes from the flat growing areas of Kenya: in a recent UN food estimate (see below), the country’s tea production represented around 13% of the world’s supply. However, it is rare to find a non-CTC tea. CTC, otherwise known as Crush Tear Curl, is the production method used for turning tea leaves into tea dust, for more rapid brewing in tea bags. Kenya Kaporet is rare in that orthodox production methods are employed, allowing for a more distinct flavor than a standard tea bag will offer.

Kenya Kaporet produces a bold, robust malty flavor often associate with black teas. It brews quite strong, and can handle milk well.

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10 Tasting Notes

2595 tasting notes

Of late, mornings have been hard. Seasonal blahs coupled with flannel sheets that are so comfy I snoodle down under them until the absolute-last-have-to-get-up minute; so tea has been whatever I can fling into the cup and still make it out the door on time. (Looking at the weather forecast, much more snoodling ahead.)

At any rate, I took time for a good cuppa this morning. This is. Smooth and deep without being so strong you have to temper it with milk. Not a bad one in the batch of Single Origin Teas I’ve tried so far.


Snoodle is a fantastic word. Into the vocabulary it goes!


I stole it. Big Bang Theory. Penny uses it to describe what you do in the Arctic in a blankie with sleeves.



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13662 tasting notes

sample sipdown! Another one from nicole I quite like this one. It’s bold, slightly malty and has a good flavour to it. I may have check out SOT later on when i’m back to buying tea!


I really like this one, too.


Yeah, this one is one I’m out of and definitely want to replace.

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790 tasting notes

Num! I am sooo glad to finally have this back in my cupboard. :)

Just a fantastically smooth and luscious tea.

205 °F / 96 °C 2 min, 30 sec 1 tsp 8 OZ / 236 ML

Agreed! My Single Origin stash is disappearing at an alarming speed.

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3744 tasting notes

I had to try this one because it isn’t even in the system yet! Thanks again for the samples! I just know I’d love every tea on the site… which I didn’t even know existed until I saw the sample offer! Three minutes steeping a teaspoon and a half after waiting a few minutes after boiling, this one is so good. The quality of Kenyan teas is NOT why most Kenyan teas go through the crush-tear-curl process. I rarely see a Kenyan tea that isn’t CTC. But Kenyan teas have a flavor profile all their own that I just love… it just sometimes doesn’t need the astringency of a CTC. I had a non-CTC Kenyan tea the other day that had more malty dark chocolate notes. This one has less of that, but it is so complex! This is a medium bodied tea. Notes of plum and hay. The aftertaste is dark chocolate, more than the actual sip. One sip was even spicy! Different from the Kenyan tea I had recently, but DELICIOUS in its own way. I definitely need to have a Kenyan tea stocked in my collection at all times (and NOT a CTC)!


Looking forward to trying this.


I have a Ugandan CTC that tastes just like Yukon Gold potatoes. Butiki’s grandpa style tea is a ctc and pretty nice, bready tea. The variety of ctc’s isn’t all one-note anymore.


Potato tea! CTCs would all taste different (like any variety of tea) but they certainly taste different than the leaves if they weren’t processed by CTC. It’s just terrible that a tea that tastes this good could be processed by CTC.

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