Located between Lake Victoria and the Great Rift Valley in Kenya, the Kaimosi Estate is known for a tradition of tea. While there, Emeric Harney knew we had to source Kaimosi CTC. It brews up dark red like Assam CTCs, but since it is given more time to oxidize, the taste has less 'bite.'
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This tea was made using the more prevalent CTC (cut, tear curl) method. This results in small leaves of dark brown peppered by the lighter color particles.
The color is clear and dark red.
There are slight aromas coming from this tea, they are just hints of malt.
This is a strong tea, but not as strong as most CTC's from Africa or Assam in India.
This tea has muted flavors, most flavor comes from the milk and sugar that are usually added.