Straight ・ Kenya
Kenya
Smooth, rich, and sweet without astringency.
- Origin
- Kenya
- Liquor color
- Deep Red
- How to enjoy
- Best enjoyed as iced tea or milk tea
About Kenya
In the 20th century, Kenya expanded its tea production and has become one of the world's leading exporters. From high-altitude farms near the equator, bright and deep-colored teas are produced, characterized by their mild astringency, richness, and sweetness. Most of the tea is made using the CTC method and is enjoyed worldwide as a base for tea bags and blends.
How to brew
Good tea comes down to three basics: the amount of leaves, fresh boiling water, and steeping time. Use about one teaspoon (3g) of leaves per cup, pour freshly boiled water at 95–100°C briskly over them, put the lid on the pot, and steep for 2.5–3 minutes. When the leaves circulate up and down in the pot (the 'jumping' effect), the aroma and flavor come out well.
- As a milk tea
- Full-bodied teas pair well with milk. Use slightly more leaves and steep a bit longer (3–4 minutes) for a strong brew, then add room-temperature milk afterwards. Not overheating the milk lets the tea's aroma shine.
- As iced tea
- Brew strong with double the leaves, then pour all at once over a glass full of ice to chill it rapidly (the on-the-rocks method). Quick chilling prevents 'cream down' (the cloudiness that forms when tea cools) for a clear result.
A general guide to brewing black tea. Adjust to the tea and your taste.