B-KE-038

Kenyan Orthodox Black

High grown orthodox black, from Nandi Hills, Kenya.

Black tea

Kenyan Orthodox Black is strongest on brightness, smoothness and sweetness. Typical tasting words: blackcurrant, malt, honey, peach, toast crust. Kenya diversified into whole-leaf orthodox manufacture in recent decades to cater to premium single-origin tea drinkers. Grown in high-altitude volcanic soils near the Rift Valley, displaying bright fruit and golden tips without CTC harshness.

Also known as Kenya Orthodox TGFOP and Nandi Orthodox Black.

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The profile

Taste, 0 to 5

sweetness3bitterness2astringency3umami0brightness4body3smoothness4aroma intensity3finish length3

Flavour families, 0 to 5

floral1fruity3vegetal0marine0nutty1toasty1malty3honey2spicy1woody2earthy1smoky0creamy0citrus1stone fruit2tropical0cocoa1caramel2

Facts

Origin: Nandi Hills, Kenya
Plant: Camellia sinensis var. assamica
Harvest: year-round
Elevation: high
Oxidation: 85 to 95%
Roast: unroasted
Leaf: twisted
Price band: mid-range
Availability: specialist
Ageing: a little
Forgiving to brew: 3 of 5
L-theanine: low

Made by: withering, then rolling, then oxidation, then drying, then grading.

Caffeine

A cup of Kenyan Orthodox Black carries a typical estimate of 60 mg of caffeine, within a range of 45 to 75 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	3 g	95 to 100 °C	3 min, 4 min
Cold brew, 250 ml	3 g	Fridge	8 to 12 hours

Up to 2 infusions. Scale for your own pot with the brew calculator.

Drinking it

morning
afternoon
breakfast
morning
afternoon

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