Tea:

Milima - Estate Black Tea

Region:

Kenya, Kericho - West of the Rift Valley

Grade:   

GFBOP (Golden Flowery Broken Orange Pekoe ) * This is the best grade

Manufacture Type:  

Orthodox - exceptionally well graded

Cup Characteristics:

A rich full bodied tea with floral-like flavour notes. The cup has thickness with a malty but lively character. A perfect all day tea.

Infusion:  

Bright and coppery orange

Information:

The Milima mark is manufactured at Saosa Factory which was built in 1929. This is the only factory in East Africa producing orthodox style leaf. This special mark is produced from a delicate clone, which was developed at African Highlands Produce, - Applied Research Department. The clone develops a distinct floral characteristic during the cooler months of June and July when the bush growth is slow. We only buy Milima at this time to obtain the best quality. The leaf is selected from the most suitable clonal bushes on estates Kaproret, Saramek and Chemase. Teas for Milima are grown at 6000 feet or higher. Milima means ‘mountain’ or ‘high place’ in the local Kenyan ‘Swahili’ language. After plucking first thing in the morning, the leaves are gently rolled in order to maintain the floral character and obtain the twisted leaf appearance. After 3 separate rolls, the leaf is allowed to oxidize before being dried, than then sorted into 3 primary grades. GFBOP, GFOP, GFBOP1. Each grade contains a good percentage of golden tips giving the leaf a similar appearance to premium 2nd flush Assam Orthodox teas of North India. The liquors of Milima are bright and orange in color, and impart a floral aroma and taste with a delicious malty almost Bordeaux like character.

Tea is a very important product for Kenya. The industry provides employment for several hundred thousand people from the small holders through to the steamship companies that transport the tea around the globe. Tea is a relative newcomer to the Kenyan agricultural scene. Tea was started by British planters during the early to mid 1900’s. Many of these planters were feeling unwanted in India (India achieved independence in 1947) and migrated to Kenya. Despite a ban on the transfer of plants and information, these planters smuggled Indian tea plants into Kenya. The plants thrived in the Kenyan climate and today Kenya is the world’s second largest exporter of tea.

Brewing Instructions:

Hot Tea Brewing Method: As with all top quality teas, scoop 2-4 teaspoons of tea into the teapot, pour in boiling water that has been freshly drawn (previously boiled water has lost most of its oxygen and therefore tends to be flat tasting, steep for 2-4 minutes (to taste), stir (virtually all the leaves will sink), pour into your cup, add milk (do not use cream) and sugar to taste - sit back and enjoy a fleeting moment in Kenya - maybe you’ll catch a glimpse of a cheetah! (An interesting note - This tea can be enjoyed with or without milk - milk tends to mask a few of the delicate floral nuances but adding milk highlights the malty flavor.)

Iced Tea Brewing Method: (to make 1 liter/quart): Place 5 teaspoons of tea into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the leaves. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste.

Please note - High quality tea can ‘cream down’, meaning it looks like you added milk. This is normal for high quality teas and there is nothing wrong with your iced tea. High quality tea has a higher percentage of tannins which cause the ‘creaming down’.