“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...” Read full tasting note
“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!” Read full tasting note
“Num! I am sooo glad to finally have this back in my cupboard. :) Just a fantastically smooth and luscious tea.” Read full tasting note
“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...” Read full tasting note
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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