This tea was cultivated in the Rift Valley from plants of the Assamica variety (the same grown in the Nilgiris, in Southern India).
It was transformed using the Orthodox Method, which is odd for a region that is accustomed to producing more industrial type teas (CTC).
The liquor is spicy (pepper, bay leaf), slightly camphorous, fruity, lightly burnt (toasted bread), and malty. The aromatics are well balanced and the tannins well structured.
This tea is sure to please fans of black teas that are strong but not too harsh.
ingredients: organic black tea