Kenya Kaimosi Estate GFBOP Loose Leaf Black Tea

🍵 The Estate — Single-estate Kenyan black tea from Kaimosi, a 3.2 square mile farm in the North Nandi District, grown at just under 6,000 feet from mature bushes dating back to the 1940s

🍵 The Liquor — A deep, coppery-red infusion with real presence and brightness in the cup, brisk and full-bodied with a clean, satisfying finish

🍵 The Character — Bold and malty with the distinctive brightness that defines high-grown Kenyan black tea; robust enough to stand up to milk without losing its depth or clarity

🍵 The Occasion — The ideal morning cup for those who like their tea strong and unfussy; takes milk beautifully and holds its own across a long, unhurried breakfast

Kaimosi Estate sits on just 3.2 square miles of the North Nandi District in western Kenya, tucked between equatorial forest and traversed by the Sirwa river. Its name comes from the local Nandi word 'Koi Komas', meaning the site of two great stones — a quietly evocative name for a farm that has been producing tea of real quality and character since the 1940s. Much of the harvest still comes from those original, mature bushes, and it shows in the cup: consistent, substantial, and full of the honest depth that comes only from well-established plants in well-loved ground.

Growing at just under 6,000 feet, Kaimosi benefits from the kind of high-altitude conditions — radiant mornings, regular rainfall, and deep red-to-yellow clay soils formed over igneous rock — that give Kenyan teas their characteristic brightness and strength. The GFBOP grade, Golden Flowery Broken Orange Pekoe, is a broken leaf grade that includes golden tips from young buds, producing a lively, fast-infusing cup with depth and body in pleasing balance. This is an orthodox-processed tea — withered, rolled, fully oxidised, and dried in the traditional way — and the leaf carries a quality that comes through cleanly in the brew.

The result is a bold, brisk Kenyan black tea with a copper-red liquor and a malty, satisfying flavour. It has the kind of breakfast-style strength that stands up confidently to a splash of milk, and the brightness and clean finish that distinguish good high-grown Kenyan leaf from less carefully produced alternatives. This is a single-ingredient tea with nothing added, and that purity is part of its appeal: what you taste is entirely the work of the estate, the altitude, and the leaf itself.

Since 2008, High Teas London has been one of the country's leading independent tea specialists. With over 350 teas and infusions — one of the largest collections available in the UK — we have always believed that every cup deserves something genuinely worth drinking, from trusted everyday teas to rarer finds from exceptional estates like Kaimosi.

Ingredients: Black tea.

Brewing Note: Kaimosi GFBOP brews quickly and rewards attention to timing. Use freshly boiled water at 95–100°C and steep for 3 to 4 minutes for a bright, brisk cup. If you prefer a stronger brew, extend the steep to 5 minutes rather than adding more leaf — this gives depth without bitterness. This tea takes milk particularly well; a generous splash brings out the malty warmth without muting the natural brightness of the Kenyan leaf. Not a tea for multiple infusions in the traditional sense, but a reliable, full-flavoured cup from the first pour.