Kambaa

These tiny but mighty black tea pellets brew into a full-bodied Kenyan tea with deep, malty flavor. These leaves are processed using the CTC method (Crush-Tear-Curl), which offer a significantly stronger brew. This cup had me buzzing first thing this morning and offered just the burst of energy I needed to push me into my day. For those that love to add cream and sugar to your tea, this is the blend for you! It has some briskness to it and bitter notes similar to an espresso or dark chocolate but not necessarily with the coffee or chocolate flavors. This cup was brewed for 3.5 min at 205 degrees.

Alone it was a bit too robust for my palate first thing this morning, so I added just a splash of cinnamon creamer and it mellowed and rounded out nicely. As a lover of darker black teas, this one is well appreciated and I would easily enjoy again as a latte.

I steeped 3.5 grams in 12 ounces of 212 degree water for four minutes. I love brisk breakfast teas and I was really happy with this one! It’s everything I want in a strong breakfast tea: brisk, robust, malty, a touch of astringency, and to my pleasant surprise, it also included the complexity of some dark cherry and raisin notes. Absolutely delicious! This will hold up extremely well with some milk and sugar. If you enjoy a good eye-opener tea with your breakfast, this one is for you!

This is a delightful black tea.

I was able to try this three ways: hot, hot with milk and cold-brewed. When brewed hot, this is a very strong and bold black tea with a very intense color. This is quite malty, and I absolutely love that zip. When I added a splash of milk, it really mellowed out the bold malty-ness of the tea, still strong but not as zippy.

I was also able to cold brew this tea with two perfect tea-spoons worth of tea. This was great as a cold brew, and I could see this as being a base for any kind of tea latte (iced or hot) that your heart may desire.

I recently weaned myself off of coffee, due to some health issues, and have been drinking more pure black tea of a morning. This is an outstanding first cup of caffeine, and I cannot wait to get more of this one. So delicious!

This is the first Kambaa tea, first tea from Kenya(that I know of). So I did a little looking up as I had my first taste. I was surprised to find Kenya is the third largest tea producer, and its tea is hailed as some of the best in the world.

Opening the package, the aroma is of a strong black tea. Much like a breakfast tea. The leaves are in small pellets, typical of a breakfast as well. I brewed the tea for 4 minutes n as directed. My first sip very robust. Malty and brisk, this tea full-bodied. This tea is a perfect replacement for your morning coffee.

My second cup was with a touch of honey and a pinch of cinnamon. This Kambaa tea provided a great base for the honey and cinnamon to soften it just a bit.

I enjoyed this tea both sweetened and unsweetened. It's nice to have a tea that is versatile and remains full-bodied.

I love its bold, malty richness and roasted depth—there’s a satisfying strength. It has a slight bitterness that adds character, not harshness. If you're a coffee drinker looking to ease into tea, this feels like a perfect stepping stone.

It holds up incredibly well with a splash of cream—nothing gets watered down. It softens the edges nicely and brings out a smooth, rounded finish.

As a cold brew, Kambaa is a delight. It’s silky-smooth and has this faint, natural honey note that makes it incredibly refreshing.