Kambaa (Black Tea)

(Estate Black Tea) Ingredients From: Kenya Region(s): Nandi Highlands Shipping Port(s): Mombasa Grade(s): (Loose Tea): BP1 (Broken Pekoe #1) Growing Altitudes: 5500 – 6500 feet above sea level Manufacture Type(s): CTC (Cut, Torn and Curled) Cup Characteristics: Very malty flavor that has light hints of currant. With milk the cup is bright golden and inviting. Infusion: Bright and coppery Luxury Ingredients: Black tea   Information: Although Kambaa is quite a young factory when compared to heritage production facilities in China or India, Kambaa’s tea output ranks among the best in the world.  Kambaa was commissioned in 1974 to serve as a manufacturing facility for thousands of small hold tea farmers in Kenya’s Kiambu District.  All told there are more than 5400 tea farmers supplying Kambaa with fresh leaf.  Initially, the factory was built to handle 10 Million Kgs (2.2 Million lbs) of plucked leaf per anum.  Over time, this capacity has grown to 15 Million Kgs along with international demand for luxury Kenyan teas. Tea was introduced to Kenya only after India gained independence in 1947.  At that time, a number of tea planters emigrated to the country which was then still part of the British Empire.  Despite a ban on the transfer of plants and husbandry information, these planters brought tea bushes with them to start new gardens.  The Indian plants soon began to thrive in the Kenyan climate, particularly east of the Rift Valley.  Today, thanks to the efforts of these early growers and manufacturers Kenya has grown to become the world’s largest exporter of tea.  Hot tea brewing method:  Bring filtered or freshly drawn cold water to a rolling boil. Place 1 slightly heaping teaspoon of loose tea, 1 tea bag or 1 Q3 single serve packet for each 7-9oz/200-260ml of fluid volume in the teapot. Pour the boiling water into the teapot. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea). Add milk and sugar to taste. Iced tea brewing method (Pitcher):  (to make 1 liter/quart):  Place 6 slightly heaping teaspoons of loose tea, 6 tea bags or 6 Q3 single serve packets into a teapot or heat resistant pitcher. Using filtered or freshly drawn cold water, boil and pour 1¼ cups/315ml over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the tea or removing the tea bags. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste. A rule of thumb when preparing fresh brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted with cold water. (Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about.)                                            Iced tea brewing method (Individual Serving):  Place 1 slightly heaping teaspoon of loose tea, 1 tea bag or 1 Q3 single serve packet into a teapot for each serving required. Using filtered or freshly drawn cold water, boil and pour 6-7oz/170-200ml per serving over the tea. Cover and let steep for 5 minutes. Add hot tea to a 12oz/375ml acrylic glass filled with ice, straining the tea or removing the bags.  Not all of the tea will fit, allowing for approximately an additional ½ serving. Sweeten and/or add lemon to taste. A rule of thumb when preparing fresh brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted. (Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about! ANTIOXIDANT BENEFIT: More antioxidants are extracted from tea (L. Camellia Sinesis), or rooibos (Asphalatus Linearis), the longer it is brewed….and the more tea or rooibos that is used, the greater the antioxidant benefit. Ideal Brewing Temperature: 100 ºC/212 ºF. Minimum Brewing Temperature: 90 ºC/194 ºF.