In Western Kenya the Kosabei Tea Estate has certain plots where the ph level of the soil, is similar to that of traditional Sencha plots in Shizuoka, Japan.
By steaming the leaves before production, they are able to produce a Kenyan Sencha.
The Kosabei Sencha has a light floral aroma with a vegetal profile an a smooth finish.
Origin: Kericho, Kenya
Elevation: Grown: 6500ft above sea level.
Tea Variety: Camellia Sinensis var. Assamica
Brewing Temperature: 60 - 85°C
Caffeine Content: Approx. 20mg per cup
Amount: 5g of tea leaves to 100ml of water
Sold in quantities of 100g