Milima Estate

Milima Estate

Kenya, Africa

Limited Edition

Season: July-August season

Availability: In Stock

Price: £4.10

  • Description
  • Tasting Notes
  • Pairings
  • Brewing Instructions
  • Ingredients

The Milima Estate is owned by the James Finlay Co. - a family firm estatblished in 1925. Tea was first cultivated in Kenya in the early 1900s and by the 1920s tea was being gown commercially. Milima Estate is situated in the Kenyan Highlands, west of the Rift Valley. Here the hills rise to over 6,000 feet providing the ideal conditions for tea growing with cool humid air, rocky soil and plentiful rain and sunshine.The name Milima is taken from Swahili meaning "in a high place"

Today equitorial Africa supplies Great Britain with over 40% of its black teas and is the 4th largest tea producer in the World - most of which are made using the CTC method destined for teabag production.( See our blog on CTC production for a further explanation of this way of producing tea). Milima is produced using the traditional orthodox method, not the CTC method, and is one of only a few teas in Kenya made in the orthodox manner. Using the traditional method allows the tea to develop complex flavours and teases out the full character of the leaf.

The small, dark brown leaves interspersed with golden tips omit a deep malty aroma. On steeping the tea infuses a rich coppery colour with a fruity aroma and a malty overtone. The flavour echoes the aroma with citrus notes and a lingering maltiness. Delicious drunk with or without milk.

Milima would be especially good with breakfast food such as toast or porridge. The malty, toasty Milima flavours would compliment the similar flavours in the breakfast food. Alternatively Milima would be full - bodied enough to balance against a hearty English breakfast or try drinking Milima on its own to enjoy a refreshing cup of tea any time of the day.

By the cup using an infuser: - 2.5g / 1  tsp / 200ml / 100c/ 3-5 minutes.

By the tea pot: Warm the pot.  Allow 1 tsp/ 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.

Infusion Accessories

Brew by the cup using an infuser or teapot and strainer.

Tea buds and leaves