Kenya Michimikuru FOP Black Tea

Tea type
Black Tea
Ingredients
Black Tea Leaves
Flavors
Blood Orange, Brown Sugar, Brown Toast, Camphor, Caramel, Chestnut, Cocoa, Cream, Honey, Leather, Malt, Menthol, Molasses, Walnut, Wood
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 think I have lived off of black tea this weekend. What was supposed to be a nice three day break ended up being a total nightmare. I had to take care of my parents’ home and pets while they were...” Read full tasting note
    91

From What-Cha

A full tasting black tea with a thick texture and fruity malt tones, perfect for early in the day.

Compared to the Kenya OP1, it has a thicker texture with stronger more pronounced malt tones.

Michimikuru is a Fairtrade certified tea factory located at a relatively high elevation of 1,736m and processes the leaves collected from 9,849 small-scale tea growers whose farms have a total tea acreage of 1,749 hectares.

Tasting Notes:
- Thick texture
- Strong fruity malt tones

Harvest: Spring, April 2016
Grade: Flowery Orange Pekoe
Altitude: 1,736m
Origin: Michimikuru Tea Factory, Nyambene Hills, Tigania District, 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 3-4 minutes

About What-Cha View company

Company description not available.

1 Tasting Note

91
943 tasting notes

I think I have lived off of black tea this weekend. What was supposed to be a nice three day break ended up being a total nightmare. I had to take care of my parents’ home and pets while they were out of town, I had a crisis call that turned into a total pain, and then I had to help a friend with an English final (she was stressing out about it and I had earlier promised to provide assistance). I have been decidedly short on both sleep and me time. Luckily, I was still able to make time to try a new tea.

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

Prior to infusion, the dry tea leaves produced lovely malty, woodsy aromas. After infusion, I detected scents of malt, molasses, honey, wood, camphor/menthol, and citrus. In the mouth, I discovered wonderfully lush, robust notes of malt, cream, wood, caramel, brown toast, brown sugar, cocoa, leather, molasses, honey, blood orange, black walnut, chestnut, and something herbal that seemed to flit back and forth between menthol and camphor, much like it did on the nose. The finish was smooth, toasty, and malty with lingering impressions of roasted nuts, molasses, cocoa, citrus, wood, and leather.

Well, this was a nice Assam-type black tea. It seems that some of the African producers do a great job with the varietal. I was definitely impressed by its handling here. This tea had a ton of flavor, but did not fall prey to unpleasant bitterness and/or astringency. It made for a near perfect pick-me-up on this unseasonably cold, windy, rainy day.

Flavors: Blood Orange, Brown Sugar, Brown Toast, Camphor, Caramel, Chestnut, Cocoa, Cream, Honey, Leather, Malt, Menthol, Molasses, Walnut, Wood

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

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