B-KE-037

Kenyan CTC Black

Crush tear curl black, from Kericho, Kenya.

Black tea

Kenyan CTC Black is strongest on astringency, body and bitterness. Typical tasting words: malt, toast crust, bark, cereal. Commercial tea growing began around Kericho in the 1920s, rapidly mechanising to supply global teabag markets. Forms the strong base of everyday English breakfast blends and Kenyan spiced chai (chai ya maziwa).

Also known as Kenya CTC PF1, Kericho CTC and Kenyan Pekoe Fannings.

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The profile

Taste, 0 to 5

sweetness1bitterness4astringency5umami0brightness4body5smoothness1aroma intensity3finish length3

Flavour families, 0 to 5

floral0fruity1vegetal0marine0nutty1toasty2malty4honey0spicy1woody2earthy1smoky0creamy0citrus1stone fruit0tropical0cocoa1caramel1

Facts

Origin: Kericho, Kenya
Plant: Camellia sinensis var. assamica
Harvest: year-round (peaking after rains)
Elevation: high
Oxidation: 95 to 100%
Roast: unroasted
Leaf: rolled pellet
Price band: budget
Availability: everywhere
Ageing: a little
Forgiving to brew: 2 of 5
L-theanine: low

Made by: withering, then ctc maceration, then continuous oxidation, then fluid-bed drying, then sorting.

Caffeine

A cup of Kenyan CTC Black carries a typical estimate of 70 mg of caffeine, within a range of 50 to 90 mg depending on leaf amount, water temperature and steeping time. Figures are estimates for a 240 ml cup. Better earlier in the day if you are sensitive to caffeine. The caffeine planner turns this into a daily total.

How to brew it

Method	Leaf	Water	Steeps
Western, 250 ml	2.5 g	95 to 100 °C	2 min, 3 min
Cold brew, 250 ml	2.5 g	Fridge	6 to 10 hours

Up to 1 infusions. Scale for your own pot with the brew calculator.

Drinking it

morning
breakfast
morning

Pairs with breakfast_dishes, pastry and fried_food. Milk: yes. Iced: yes. Sweetener: yes. Good for beginners: yes.