Product Overview
MILIMA
(Estate Black Tea)
Small Batch Blended and Packed in Canada. HACCP Certified.
INGREDIENTS FROM:Kenya
REGION(S):Kericho Shipping Port(s): Mombasa
GRADE(S):GFBOP (Golden Flowery Broken Orange Pekoe)
GROWING ALTITUDES:5500 – 6500 feet above sea level
MANUFACTURE TYPE(S):Orthodox (Traditional leafy)
CUP CHARACTERISTICS:Very well graded tea evident from the tippy appearance. Haunting malty notes with deep Bordeauxlike flavor. A perfect after-dinner tea.
INFUSION:Bright and coppery orange Luxury
INGREDIENTS:Black tea
ANTIOXIDANT LEVEL:Ultra High Caffeine Content: Medium
INFORMATION:The Milima mark is manufactured at Saosa Factory, which was built in 1929. This is the only factory in East Africa producing orthodox style leaf. This special mark is produced from a delicate clone, which was developed at African Highlands Produce, - Applied Research Department. The clone develops a distinct floral characteristic during the cooler months of June and July when the bush growth is slow. We only buy Milima at this time to obtain the best quality. The leaf is selected from the most suitable clonal bushes on estates Kaproret, Saramek and Chemase.
Teas for Milima are grown at 6000 feet or higher. Milima means mountain or ‘high place' in the local Kenyan Swahili language.
After plucking first thing in the morning, the leaves are gently rolled in order to maintain the floral character and obtain the twisted leaf appearance. After 3 separate rolls, the leaf is allowed to oxidize before being dried, than then sorted into 3 primary grades. GFBOP, GFOP, GFBOP1. Each grade contains a good percentage of golden tips giving the leaf a similar appearance to premium 2nd flush Assam Orthodox teas of North India.
The liquors of Milima are bright and orange in color, and impart a floral aroma and taste with a delicious malty almost Bordeaux like character. Tea is a very important product for Kenya. The industry provides employment for several hundred thousand people from the small holders 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 during the early to mid 1900's. 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 thrived in the Kenyan climate and today Kenya is the world's second largest exporter of tea.
HOT BREWING METHOD: Bring filtered or freshly drawn cold water to a rolling boil. Place 1 slightly heaping teaspoon of loose tea for each 7-9oz/200-260ml of fluid volume in the teapot. Pour the boiling water into the teapot. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea). Add milk and sugar to taste.
ICED TEA BREWING METHOD (Pitcher):(to make 1 liter/quart): Place 6 slightly heaping teaspoons of loose tea into a teapot or heat resistant pitcher. Using filtered or freshly drawn cold water, boil and pour 1¼ cups/315ml over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the tea or removing the tea bags. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste. A rule of thumb when preparing fresh brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted with cold water. (Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about.)
ICED TEA BREWING METHOD (Individual Serving): Place 1 slightly heaping teaspoon of loose tea into a teapot for each serving required. Using filtered or freshly drawn cold water, boil and pour 6-7oz/170-200ml per serving over the tea. Cover and let steep for 5 minutes. Add hot tea to a 12oz/375ml acrylic glass filled with ice, straining the tea. Not all of the tea will fit, allowing for approximately an additional ½ serving. Sweeten and/or add lemon to taste. A rule of thumb when preparing fresh brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted. (Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about!)
RECOMMENDATION: We recommend the use of our 1 Cup of Perfect Tea measuring spoon for best results.
ANTIOXIDANT BENEFIT:
More antioxidants are extracted from tea (L. Camellia Sinesis), or rooibos (Asphalatus Linearis), the longer it is brewedÂ.and the more tea or rooibos that is used, the greater the antioxidant benefit.
FOOD SAFETY ADVISORY:
We strongly recommend using filtered or freshly drawn cold water brought to a rolling boil when brewing all types of tea. Today's water has been known to carry viruses, parasites and bacteria. Boiling the water will kill these elements and reduce the potential incidence of water-borne illnesses.
IDEAL BREWING TEMPERATURE: 100C/212F.
MINIMUM BREWING TEMPERATURE: 90C/194F.
