- Black Dryer Mouth Background
- Black Tea Preparation
Our Kenya Black Natural Dryer Mouth is a wonderful tea with an exceptional Kenya taste profile. This is tea the way it was meant to be with a jammy cup and malty light floral notes.
Ingredients: Black Tea
In Kenya, the CTC method is favored because it is perfectly suited to the sturdy leaf produced by the country's rich soil and even rainfall. Processing involves the plucked leaf being run through a series of machines after primary withering (light drying). First the leaf is sent through a Rotovane, a machine that cuts into very coarse pieces. Next, a series of machines tear the leaf into smaller pieces, finally curling it into the telltale pellet shape. From there the tea is left to ferment and turn black, and ultimately dried in a biodynamic tea dryer. The teas produced are typically very full bodied with a deep rich color and profound flavor.
Dryer Mouth production effectively skips part of the CTC process. A portion of tea is set aside after the Rotovane machine and mixed with tea that has gone through some, but not all of the CTC machines - importantly sidestepping the final machine that rolls the leaf into tiny pellets. The resulting mix is rough and leafy, looking very different from a typical CTC tea. Inspect a handful and you'll see broad chunks of leaf, small chop, wiry stems and even some stalk. The cup, like most Kenyans is still incredibly rich with light touches of malt but with an exceptionally fresh, very natural and almost unfinished edge, albeit a very soft one leading to a smooth finish. Natural Dryer Mouth, a new feather in Kenya's tea cap! A stunning tea - try it with a dash of milk to help open the unique profile.
Note: Lelsa Plantation is a sub-section of Changoi estate and is certified by Fair Trade and the Ethical Tea Partnership, ETP.
Water Temperature: Just off the Boil (205 degrees)
Water Quality: Best with Spring Water
Amount of Leaf (per 6 fl oz water): 1 tsp. to 1 Tbl.(2.5 grams)
Steep Time: 2--4 minutes
Number of Infusions: 1
When measuring it is best to weigh your tea. (I use a small pocket scale. We have a few or you can get good inexpensive scales at Old Will Knotts) Measuring volume with a teaspoon or tablespoon is not accurate because whole leaf teas take up much more space than broken, graded teas.
We highly recommend brewing your tea in a teapot or mug with a removable infuser so that you can remove the leaves at the end of the steeping time. Whole leaf teas of this quality need room to unfurl and expand in the water in order to perform their "magic." However, leaving the tea leaves in the water will result in an over-infused, bitter tea. If you want a stronger cup of tea increase the amount of leaf rather than the steeping time. If you don't have a removable infuser, you can brew the loose leaves directly in the pot. At the end of the steeping time, pour all of the tea into a warm serving pitcher or pot.