Kambaa Estate-Kenya

$10.00

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.

Additional information

Weight .25 lbs

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