In Africa it is rare to find an orthodox black tea, so of course we enthusiastically said 'Yes!' to Kangaita OP as soon as we tasted it. Full bodied like some of our Ceylons (such as Kenilworth), it also has an additional sweetness.
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Large dark brown leaves that are slightly twisted. This tea was made in the orthodox (old school) method, rather than the CTC (Cut, Tear, and Curl) method found throughout most most of Africa.
The liquor is a medium brown with reddish tinges.
Kangaita has light and mellow aroma of malt with some citrus and spice notes.