HOT TEA: Put 1 slightly heaping tsp. of loose tea for each 7-9oz./200-260ml. of water in the teapot. Pour freshly boiled water over tea. Steep 3-7 min. Add milk & sugar to taste.
ICED TEA: (1L/QT) – 6 slightly heaping tsp. loose tea into teapot. Pour 1 ¼ cup (315ml.) boiling water on tea. Steep 5 min. Quarter fill serving pitcher with cold water. Pour steeped tea into pitcher straining the tea. Add ice, top-up with cold water, garnish & sweeten to taste.
Tea Profile:
Kambaa is one of the premier factories under the umbrella of the KTDA (Kenya Tea Development Authority) a state-run corporation. Each factory in the KTDA relies on the smallholder (small individual family farming unit) to provide the green leaf for the making of black tea. Within the KTDA there are 150,000 smallholders supplying green leaf to 239 factories scattered throughout the tea growing districts of Kenya. Despite such a diverse supply of green leaf to the various factories, there is very rigid quality control mechanisms in place which ensure that farmers tender top quality produce. Kambaa is consistently within the top four quality tea estates of the KTDA and indeed Kenya.
Tea is a very important product for Kenya. The industry provides employment for several hundred thousand people from the smallholders through to the steamship companies that transport the tea around the globe. Tea is a relative newcomer to the Kenyan agricultural scene. Tea was started by British planters after the Second World War. Many of these planters were feeling unwanted in India (India achieved independence in 1947) and migrated to Kenya. Despite a ban on the transfer of plants and information, these planters smuggled Indian tea plants into Kenya. The plants thrive in the Kenyan climate and today Kenya is the world's second largest exporter of tea.
