Kosabei's reputation rests on the Kericho highlands: volcanic soil, plenty of rain, and cool, high-altitude air that together push the leaf toward a strong, aromatic cup. The estate has grown tea there since 1935, and the tasting profile shows the effort that goes into each pluck. Expect a malty backbone with caramel sweetness up front, then an earthier, faintly nutty middle before a bright note of citrus and orange cuts through. Fruit — both fresh and dried — and a trace of honey round out the finish, alongside a lingering warmth.
This is a TGFOP grade, meaning it's made from tippy, golden leaf sets picked at peak freshness, which is what gives the liquor its colour and body. Tea & Coffee sources it directly from the Kosabei estate, which specialises in black tea and has built its name on sustainable, community-minded farming as much as on the cup itself.
Steep a teaspoon of leaf per 8 oz (240 ml) of freshly boiled water for three to five minutes — four minutes is a fair middle ground if you're not sure. Rinsing the pot or infuser with hot water first helps hold the temperature through the steep, and it's worth not pushing past five minutes, since the malt can turn bitter. Drink it plain to taste the malt and caramel clearly, or add milk if you prefer a rounder, creamier cup; sugar or honey work too if you want more sweetness. It suits a light pastry or a savoury snack alongside it, and it's the kind of tea worth drinking fresh rather than letting the leaf sit.
