Kangaita is a full-bodied, whole leaf black tea produced east of Kenya's Great Rift Valley in the shadow of Mt. Kenya. With a body and flavor similar to what an exceptionally full Ceylon might produce, Kangaita brews beautifully and is extremely satisfying.
Most Kenyan (actually, most African) tea is CTC-grade, which is what is used in teabags. Kangaita is one of the very few Kenyan full leaf teas we've found. It has fantastic, deep, complex flavor.
To view the care taken in production, click on a larger view of the leaf photo and note how intact the leaves have remained - sure evidence of the focused, quality labor.
KTDA (Kenyan Tea Development Agency), a tea-producers' co-op, helps manage the production of Kangaita, which is made up of teas from 3,700 smallholding farmers. We hope to see more examples of such phenomenal tea from Africa. Currently, there are 11 or 12 nations in Africa producing tea.
Central Kenyan Black Tea.
- Scoop a slightly heaping teaspoon of tea leaves into your infuser.
- Heat water to 190° - 200° (just before boiling).
- Pour 8 oz. of water over tea leaves.
- Steep tea for 3-5 minutes (depending on taste preference).
- Remove infuser and enjoy tea.
Simply add to your infuser one mounded teaspoonful of leaf per 8 oz. of water and place it in your pot, then add the appropriate amount of 190° - 200° water and let it steep for 3 to 5 minutes. Remove the infuser and serve!
Our opinion is that a cooled concentrate works best, as regular-strength brew tends to become watery as the ice melts. So, use the above leaf quantities, but half the water, allow it to cool, then pour it over ice and enjoy! The brew will dilute down to proper strength as the ice melts.
