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No. 206 - Kenya Black Matcha Tea

Quick Overview

Smooth tea taste with some astringency. Delightful malty notes with sugar and milk.

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Details

Welcome to the evolution of Kenyan tea. Black Matcha represents the next step in Kenya‟s long history of tea production. According to the Tea Board of Kenya, camellia sinensis was first planted in the country by a man named G.W.L. Canine in 1903, and was first cultivated commercially in the 1930s. Today, Kenya ranks third behind China and India in terms of tea production volume.

So how did Kenya grow to become such a global tea powerhouse? The answer lies in their rich tradition of tea innovation, a natural result of their position behind India as a black tea producer (China produces primarily green teas.) As they say, if you‟re in second place, you‟ll do whatever it takes to make it to first. Kenya‟s tea producers, in order to make their mark on the world stage have long experimented with various varietals, clones and production methods in order to help boost profits and attract foreign interest in their product. Unburdened by the more rigid traditions and expectations placed on tea production in China and India, in recent years Kenyan growers have begun experimenting with twig teas, whites, greens, oolongs and a whole lot more.

Kenya Black Matcha is the result of this tradition of experimentation. The tea is made by grinding a rich, full leaf black Kenyan tea, selected for its tannins and antioxidant count, using a Japanese style Matcha mill. Craft-ground in small quantities only, Kenya Black Matcha dazzles the palette with smooth, malty notes balanced by a pleasingly smooth astringency. When brewing this incredible tea, we encourage you to experiment with various lea quantities, water temperatures, and whisking duration until you find the strength that‟s perfect for you. Then, we recommend firing up the kettle, brewing a cup and raising a toast to innovation.

*Matchas are so high in antioxidants due to the fact that unlike regular teas, in which the leaves are brewed and discarded, the leaves themselves are actually consumed.

Additional Information

Ingredients Black tea
Product of: Kenya
Region(s) Nandi Highlands
Antioxidants High
Caffeine Medium
Makes Great Iced Tea No
Milk Yes
Sugar Yes
Lemon Yes
Mint Yes
Organic No
Western Method (Amount) 1/2 Teaspoon
Western Method (Water Amount) 8.45 fl oz / 250 ml
Western Method (Water Temp) 180 F / 82 C
Western Method (Time) Whisk briskly until frothy
Steeping Notes

One common misconception people have of Matcha is that it must be brewed according to the strict guidelines of the Cha no yu ceremony. In reality, Matcha can be brewed many different ways.

Ceremonial Matcha:
*Please note that in order to brew Ceremonial Matcha you will need a set of Japanese tea ceremony tools (bowls, scoops, and a whisk).
1) Prepare tea bowls by warming them with boiled water.
2) Prepare your Matcha whisk by soaking the tip in the boiled water in one of the bowls for about 10 seconds.
3) Pour the water out and dry the bowl with a paper towel.
4) Using your teaspoon, add 2 scoops of Matcha to each bowl.
5) Pour 1/3 of a cup of your hot water into each bowl.
6) In a slow “m” motion, submerge any loose bits of Matcha that may be floating on the surface of the tea.
7) Whisk the tea more briskly in a back and forth motion until the surface of the Matcha becomes frothy.
8) Consume immediately (in Japan, it is customary to drink the entire bowl in 3 quick slurps).


Hot Matcha Latte:
1) Measure approximately 15oz. (450 ml) of milk into stainless steel carafe.
2) Add 1 teaspoon or 2 matcha measures of Matcha.
3) Stir with long spoon to combine with milk.
4) Add 1 oz. (30 ml.) of flavoring syrup.
5) Froth vigorously with frothing wand from espresso machine.
6) When blend is smooth with micro bubbles, pour into cup.

*You may substitute 2 tablespoons of either Maple syrup, Agave syrup or Honey for the flavoring syrup to taste. We recommend using a measuring cup to prepare and use as a training guide.