Growing Altitudes: 5500 – 6500 feet above sea level.
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
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 tea brewing method: Bring filtered or freshly drawn cold water to a rolling boil. Place 1 slightly heaping teaspoon of
loose tea, 1 tea bag or 1 Q3 single serve packet 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, 6 tea bags or 6
Q3 single serve packets 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.