Small-leaf black tea from the Tinderet Estate in Kenya. Very strong in body; brews dark and fast, stands up well to milk and sweetener if desired. CTC stands for “cut, tear, curl” and is used to partially describe the harvest and production method of the tea. The bushes are typically cut by machine, then tear or agitated to initiate the oxidation process, then the fragments and leaf pieces are rolled or curled into tiny ball, almost resembling coffee grounds.
Steep 3-5 min at 210°F
earthy | malty | honey