Description

• Origin: The Kambaa Tea Estate, established in 1974 in Kenya’s Kiambu District. Tea is grown in the Nandi Highlands at altitudes of 5500 – 6500 feet.
• Flavor Profile:
  • Dominant: Malty, a rich, bready flavor similar to toasted barley or malt vinegar.
  • Subtle: Hints of currant or other dark berries, adding sweetness and complexity.
• Characteristics:
  • Full-bodied: Provides a substantial and satisfying mouthfeel.
  • Brisk: Can have a slightly astringent quality due to processing.
  • Coppery hue: Produces a reddish-brown infusion.
• Processing: Kambaa tea is typically processed using the Cut, Tear, and Curl (CTC) method, which results in small, potent leaf particles that brew quickly and strongly.
• Caffeine Level: Medium.
• Antioxidant Level: High.
• Brewing Recommendations:
  • Hot Brew: Use boiling water (200-212°F). Steep 1-2 teaspoons per 8 oz of water for 3-7 minutes, depending on desired strength.
  • With milk and sugar: Kambaa tea pairs well with milk and sugar, resulting in a bright golden and inviting cup.
• Grade: Often categorized as Broken Pekoe 1 (BP1).
• Other Notes: Kambaa tea is considered an excellent breakfast tea due to its bold and energizing nature. It is also suitable for iced tea. 98% or more of Kambaa tea comes from estates that are part of the Ethical Tea Partnership

All tea is sold in 1/4 pound weight.