Kenya Premium Highland – Green Tea

Brew & Taste

The conditions of high mountains as well as the mineral rich, red volcanic soil helped create a tea that’s pure, balanced, and able to charm even those who are yet to acquire a taste for green tea. After brewing, the tea leaves slowly unfurl and release a light yellow color with green highlights.

You can easily tell this tea is exceptionally unique from the very first sip – instead of the expected astringency, you’ll experience a mild, rounded taste with grassy tones and a subtle floral flavor. Slowly you’ll notice the mineral tinge of volcanic soil, which adds some depth and a pleasant, lasting finish. The moderate caffeine content (3%) will gently energize your body without inducing anxiety.

Origins

The Kenyan highlands only became home to tea plantations during colonial times. Still, they quickly built a reputation among the best tea regions in the world. The Olengurone and Olpusimoru areas are located at such altitudes that even at the equator, the climate is cool with morning mists and cold nights. Tea plants love these conditions; they force them to grow slowly, giving the leaves enough time to develop a complex spectrum of flavors. Green teas from these exceptional locations therefore differ significantly from ordinary green teas.

This tea owes its uniqueness to the S15/10 clone, an Assam cultivar that’s a true botanical rarity. While common green teas contain high amounts of catechins – a substance responsible for their bitter and astringent taste – S15/10 takes the opposite approach. Thanks to its genetically lower content of these substances, it retains all its healthy polyphenols (up to 20.2%), but its taste remains silky smooth and pleasant.

The red volcanic soil of the Kenyan highlands was formed over thousands of years from ash and lava, making it incredibly rich in minerals. Tea plants absorb these nutrients directly through their roots, and their influence can later be felt in every sip. The subtle minerality gives the tea its characteristic depth and complexity. At high altitudes, pests are practically non-existent, so tea cultivation doesn’t require the use of pesticides.

Black teas are left to oxidize after harvesting, while green teas are heated immediately to prevent oxidation. This allows the leaves to retain their original polyphenol and catechin content. In the case of this Kenyan tea, this means that all the healthy substances are preserved, while the tea retains its delicate flavor without any bitterness.

Tea packaging preview

We pack our teas in a strong, zip-lock aluminum packet which allows you to easily re-seal its contents. This container protects the quality of the tea against humidity, light or foreign odors, all of which could noticeably affect the quality of the brew.