Kenya produces roughly 350,000 tonnes of tea for export annually, often used in blends to give colour and richness to the cup. However, a truly excellent Kenyan tea can sometimes be tricky to find. It took some searching, but this sublime example of a fine single estate Kenyan tea is the very best of its kind. Produced by the Kaimosi Estate in the North Nandi district of Kenya, this tea owes its taste to heady altitudes of 6,000 ft and a strong tradition of tea cultivation. The estate was founded in the 1940s and most of the tea harvested today comes from the original plantings. The uniquely delicate, spidery leaves produce a rich, russet brew full of ripe autumnal flavours; there's a layered complexity to the cup, yielding a plummy sweetness and a slight hint of cinnamon spice. Full-bodied and flavoursome, it's excellent for breakfast with a buttery croissant.
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