Good morning, dear tea friends! I’m continuing my exploration of African black teas this morning with a visit to Kenya, the Marinyn Estate, to be exact. This tea has some nice tip mixed in with the leaf, as you can see in my photo above. The tip is the newest growth on the tea plant and is covered by tiny white hairs.
Tea has been grown in Kenya for 110 years, however, it wasn’t until 1924 when the crop was commercialized, leading this country to be the third largest tea producer in the world today, behind China and India. The land has the ideal climate for tea growing – long sunny days with well distributed rainfall and rich red volcanic soil.
I steeped the leaf for 4 minutes in boiling point water.
I found a tiny leaf tip as well as a larger leaf that had been rolled. As the leaf steeped these rolled leaves unfurled to reveal a set of accordion pleats. The leaf is rolled during the tea processing to release its volatile oils for flavor.
The tea liquor is a rich, medium-amber color with a mellow aroma and a hint of tang. The flavor is smooth and well-balanced with light sweet malty notes. I enjoyed the tea plain in my cup but I think that it would stand up well to a light addition of milk and sweetener.
This is one of my favorite teamugs, given to me by my daughter, Aimee. I love the way the glaze drips down the side of the mug like rain upon a window. Beautiful color!
The skies are starting to cloud up, a great day for taking photos outside in my garden. The perennial hibiscus are blooming in gorgeous colors of mulberry and pale pink. What do you have planned this weekend?
Thanks for stopping by and sharing a cuppa with me. Have a wonderful week!
“There is something in the nature of tea that leads us into a world of quiet contemplation of life.”
~Lin Yutang, The Importance of Living