Kilimanjaro Black Guava

Black tea stuffed in guava peel during drying
From a small scale tea growing area in Kilimanjaro, Tanzania

Produced in Autumn 2020

Kilimanjaro Black Guava

Light malty notes may lead you to expect a deep robust tea.
However as the water permeates these leaves, hints of refreshing citrus notes appear.
On the tongue this tea offers a light refreshing experience, more than your run of the mill black tea.

All the way from the slopes of Kilimanjaro, Tanzania, this experimental black tea is fresh as production finished in Autumn 2020.
Teas mellow with age, especially in the first few months, so it will become smoother as time goes on.

Always interesting to discover how the taste profile of teas change, a journey worth experiencing.

Our airtight foil lined packs are a great container to store the young tea in as it locks in the aromatics within the leaves.
Also keeps out any strong smells which can taint the tea leaves.

How to prepare this tea?

Western style brewing

Use 2g of leaf to 200ml of water
Bring the water to boil, then leave to cool for 2 minutes and pour over the leaves.
Infuse for approx 3 minutes.
Leaves used this way can be reused up to 2 times.

Chinese style brewing

Use 5g of leaf to 150ml of water
Bring the water to the boil.
Then pour over the leaves, wait 20 seconds and decant your tea.
Leaves use this way can be reused at 4 times or more

Store in a cool dry place away from sunlight.

Ingredients: Camellia Sinensis leaves, grown and produced in Tanzania