- Kosabei Background
- Black Tea Preparation
Kosabei TGFOP, a Kenyan orthodox black tea, is quite simply an outstanding tea, perhaps one of the finest teas produced in Kenya.
Kosabei is light & profound, gentle & astringent with notes of malt, currant & moist earth. Like all good Kenyan’s this tea makes an excellent self-drinker but also takes milk extremely well.
Ingredients: Artisan orthodox black tea
The story of Kosabei begins in Assam, India. One of Assam’s early planters was a man by the name of George Williamson. Williamson’s excellent business acumen and knack for growing and manufacturing exceptional teas soon caught the attention of the London auction houses and his company grew into one of the largest and best-run private tea companies in the world. During their many years growing tea in Assam, George Williamson’s perfected the art of the tea world’s finer grades, among them, TGFOP – Tippy Golden Flowery Orange Pekoe. During the early part of the new millennium, George Williamson’s moved their business from Assam to Kenya, bringing their tea expertise with them and ushering in a new era of Kenyan production.
Until the arrival of Williamson’s in Kenya, most Kenyan teas produced for the export market were CTC production, the result of the fact that Kenya’s industry came of age during the 20th century, a decidedly more mechanized age than the 19th. Recognizing the exceptional quality of seasonal Kenyan leaf, Williamson’s decided to experiment with some of the more traditional Orthodox leaf styles they had manufactured back in Assam. The result is some of the finest, most flavorful teas to be found anywhere on Earth.
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.