The tea brews up a sweet spicy (bakery spices I call it) and goes great with a splash of milk or as a base for a tea latte.

The Assam is a CTC (crush, torn, curled) grade so it blends will with the chopped spiced and adds a robust black tea taste. Spiced are added; cinnamon, cardamom, ginger and then I add vanilla bean and extract to make it unique.

It brews a beautiful pink colour, reminding me of the spring cherry blossoms in Japan. Taste is light vegital, cherry and red berry.
Brews great as an iced tea. To make a perfect cup, brew your leaves double strength and pour over equal volume of ice. I like to shake in a cocktail shaker to froth.

These full whole leaves steep up a vibrant vegital cup with medium tannins and bitterness. Since the leaves are so big it can take multiple infusions, so please resteep, same temperature, and add a minute per infusion. I can usually get 3 solid infusions for each serving making it a great value.

Me too, this one is one of my fav black teas I got in this year. They do amazing work at the Nandi Hills farm.

A cup of Kenya Tippy Golden is a rare black tea representing the best of Kenyan terroir. Single-estate grown, this special tea cultivar has an abundance of delicious and sweet golden leaf buds.
Taste is strong, smooth and with slight tannins. If you are inclined it takes milk quite nicely.