Kaimosi Tea Farm
N. Nandi, Kenya, Africa
Season: July - August season
Availability: In Stock
- Tasting Notes
- Brewing Instructions
Kenya is perhaps better known for its coffees but it produces some lovely teas as well. Most commonly produced are teas for CTC blends but Kaimosi is the exception rather than the rule and produces well balanced rich orthodox teas too. Tea growing came to Africa in the mid 19th century on the back of colonialism and in earnest to Kenya at the very beginning of the 20th century. Kenya is now the largest tea grower on the African continent and the third largest in the World. Most of the gardens are situated in the cooler mountainous regions at altitudes between 4,500 to 7,500 feet where the rich volcanic soil and the warm, moist air rising from Lake Victoria turns to rain and helps to produce quality teas. The bushes flush all year as Kenya sits on the Equator and there are very little fluctuations in the weather but the best teas are picked in the dry January and February season and then again July into August. Much of the teas are produced on smallholdings, a practise encouraged by the Kenyan government as a means of developing the economy in rural communities, and there are now nearly half a million small holding tea producers selling to approximately 98 tea factories.
Kaimusi is a tea farm owned by the Williamsons, a family of planters for 5 generations, who started planting tea there in the 1940’s and with most of the tea harvested today still coming from those original plantings. Kaimusi lies to the North East of Lake Victoria and West of the Great Rift Valley and is nestled between 2 equatorial forests. The name Koi Komas is taken from Nandi, the local language , and refers to the site of 2 large stones near to which the farm stands. Williamsons have very strong environmental and ethical policies and are committed to sustainable agriculture and pesticide free farming.The farm is both Rainforest and Fairtrade certified. Monkey corridors have been constructed around the farms and the factories are powered by solar or by steam using only sustainable firewood grown on the farms. Known as “Williamsons forest farm” due to its location Kaimusi is home to a huge diversity of fauna and flora including crested cranes and hornbills, butterflies and dragonflies and wild gladiolus. The tea is hand plucked each day during the dry bright mornings before regular afternoon rains blow over to wash and water the vibrant green tea bushes. Kaimusi Farm produces a quality orthodox tea reminiscent of an Assam but with the typical African brightness, takes milk well and is great for morning drinking.
The dark brown leaves, interspersed with paler leaves, release a rich malty aroma. On infusion the liquor is a dark bronze colour with an appealing, almost toffee like smell. The flavour is malty with subtle spicy fruit overtones, a pleasing smoothness and very little astringency. This superbly balanced tea takes milk well.
Chocolate and chocolate desserts, breakfast, eggs. Cakes with jams and honey.
By the cup using an infuser: 2.5g or 1 level teaspoon to 200ml of boiling water for 3-5 minutes.
By the tea pot: Warm the pot. Allow 1 teaspoon/ 2.5g per person and one for the pot. Heat freshly drawn water to boiling point and pour briskly over the leaves. Stir and leave for 3-5 minutes
Tea infuser, teapot and strainer.
Tea leaves and buds