Kenya Kangaita OP1 Black Tea

Tea type
Black Tea
Ingredients
Black Tea Leaves
Flavors
Anise, Autumn Leaf Pile, Brown Toast, Butter, Camphor, Caramel, Chestnut, Cocoa, Coffee, Cream, Dark Wood, Leather, Malt, Molasses, Orange, Roasted Nuts, Walnut
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by eastkyteaguy
Average preparation
5 min, 0 sec 3 g 8 oz / 236 ml

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  • “I polished off a sample pouch of this tea to start my day. I think I’m going to spend much of the rest of this day cleaning house and catching up on reviews. I have a couple of others that I need...” Read full tasting note
    89

From What-Cha

A smooth and fruity black tea with sweet gentle malt tones from Kenya’s foremost tea factory.

Compared to the Kenya FOP, it has a more pronounced sweetness and fruitiness while being lighter in texture and malt.

Kangaita Tea Factory is a Fairtrade certified tea factory specialising in producing high quality orthodox teas including the processing of purple teas. It is located at a high elevation just above 2,000m and processes the leaves collected from 6,594 small-scale tea growers whose farms have a total tea acreage of 1,077 hectares. It is the farmers themselves who are the shareholders of Kangaita Tea Factory and elect the directors of the factory.

Tasting Notes:
- Smooth with a light to medium texture
- Fruity notes followed by gentle malt

Harvest: Spring, April 2016
Grade: Orange Pekoe 1
Altitude: 1,500-2,200m
Origin: Kangaita Tea Factory, Mount Kenya Region, Kenya
Sourced: Specialist Kenyan tea wholesaler

Brewing Advice:
- Heat water to roughly 95°C/203°F
- Use 2 teaspoons per cup/small teapot
- Brew for 2-4 minutes

About What-Cha View company

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1 Tasting Note

89
1018 tasting notes

I polished off a sample pouch of this tea to start my day. I think I’m going to spend much of the rest of this day cleaning house and catching up on reviews. I have a couple of others that I need to post. Anyway, this was kind of a standard Kenyan black tea in the sense that it was a strong, malty Assamica. It definitely did the trick as a breakfast tea.

I prepared this tea in the Western style. I steeped somewhere in the neighborhood of 3-4 grams of loose tea leaves in approximately 8 ounces of 203 F water for 5 minutes. I did not attempt any additional infusions.

Prior to infusion, the dry tea leaves emitted mildly malty, woody aromas. After infusion, I caught hints of camphor and anise to go along with caramel, cocoa, molasses, leather, malt, nuts, and wood. In the mouth, the tea was strongly herbal and nutty up front. Along with a somewhat menthol note of camphor and a hint of anise, I immediately detected notes of black walnut, beechnut, and roasted chestnut. The tea then opened up, allowing notes of cream, malt, butter, leather, brown toast, orange, and dark wood to appear. I could detect impressions of cocoa powder, coffee bean, and molasses lurking in the background. The finish was malty, nutty, creamy, and somewhat sweet with a returning hit of camphor and a belatedly emerging leafiness.

For kind of a standard issue African Assam-type black tea, this was very nice. It wasn’t quite as syrupy or as heavy as some of the other African black teas I have tried. I could see it taking additives well, though it does not need them to shine. I would have no difficulty recommending this tea to anyone looking for a respectable breakfast tea to get them going in the morning.

Flavors: Anise, Autumn Leaf Pile, Brown Toast, Butter, Camphor, Caramel, Chestnut, Cocoa, Coffee, Cream, Dark Wood, Leather, Malt, Molasses, Orange, Roasted Nuts, Walnut

Preparation
5 min, 0 sec 3 g 8 OZ / 236 ML

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