Kenya Black Natural Tea

Growing Region: Kenya
Grade: Dryer Mouth
Region: Kericho
Altitude : 6000-7000 feet 

Information: The Kenyan tea industry has a long history of innovation. One of the more recent innovations has been the introduction of Natural Dryer mouth, a hybrid of sorts between the leafy product normally associated with orthodox teas and the typical pellet shaped CTC teas. In Kenya, the CTC method is favored because it is perfectly suited to the sturdy leaf produced by the countries rich soil and even rainfall. Processing involves the plucked leaf bring run through a series of machines after primary withering (light drying). First the leaf is sent through a Rotovane, a machine that cuts into very coarse pieces. Next, a series of machines tear the leaf into smaller pieces, finally curling into the telltale pellet shape. From there the leaf is left to ferment and turn black, and ultimately dried in a biodynamic tea dryer. The teas produced are typically very full bodied with a deep rich color and profound flavor. Dryer mouth production effectively skips part of the CTC process. A portion of the tea is set aside after the Rotovane machine and mixed with the tea that has gone though some but not all of the CTC machines. - Importantly sidestepping the final machine that rolls the leaf into tiny pellets. The resulting mix is rough and leafy, looking very different from the typical CTC tea. Inspect a bunch and you'll see broad chunks of leaf, small chop and wiry stems and even some stalk. The cup, like most Kenyans is still incredibly rich with light touches of malt, but with exceptionally fresh, very natural and almost unfinished edge, albeit a very soft one leading to a smooth finish.