Lelsa (FBOP)

Description

Ask any Kenyan schoolchild what they know about the town of Kericho and they will tell you a lot. They're tell you about the mountains that loom above the town, sharp points of lightening that strike the ground with such force up in the hills, a perennial drizzling of rainfall and the tea, the vast canopy of green that stretches out to the horizon, the monotony of which is only broken by the brightly colored clothing of pluckers working their way through the fields. Kericho lies at the very heart of the Kenyan tea industry, east of the Rift Valley, and has developed quite a reputation for itself throughout the country.

Over the last century or so, since the Kenyan industry's early beginnings, tea has taken root in the region more than simply commercially. In town, the beverage has become a way of life. A visit to anyone's home will always be accompanied by an offer of tea, the refusal of which is considered quite gauche. At the centre of the town is the main square, aptly named "Chai Square" and on the square can be found the Tea Hotel, built during the 1950s by a British tea company. Kericho is literally steeped in tea.

One of the finest tea estates in the vicinity of the town is Tinderet, of which Lelsa is a sub-district, situated just off the equator with 707 hectares under tea. The estate is a relative newcomer to the Kenyan tea scene and was planted in only 1956. Interestingly, the lands used for the gardens once grew eucalyptus, the faint hints of which are said to color the profile of the tea like a botanical fingerprint. Of all Tinderet's sub-districts, Lelsa is considered something of a jewel in the crown. Its rows are well situated in the garden and receive near perfect amounts of sunlight, rainfall and drainage. Lelsa's teas are consistently prized for their purity of flavor, round robust character and malty Kenyan edge that takes milk exceptionally well. This FBOP is no exception. Exceedingly flavory with floral notes and assertive astringency, this truly stands up as one of Africa's greatest teas.

Steeping Instructions

PRODUCT TYPE: Loose - Black Tea

IDEAL BREWING TEMPERATURE: 100ºC/212ºF

ANTIOXIDANT BENEFIT: For a greater antioxidant benefit brew longer and use more tea.

FOOD SAFETY ADVISORY: We strongly recommend using filtered or freshly drawn cold water brought to a rolling boil when brewing all types of tea. Today's water has been known to carry viruses, parasites and bacteria. Boiling the water will kill these elements and reduce the potential incidence of water-borne illnesses.

Epic Iced Tea Instructions

Tea isn't just served hot!  Iced tea is one of the most refreshing and natural thirst quenchers around the world.  Here is our suggested method of brewing the best iced tea.

ICED TEA BREWING METHOD (Pitcher): (To Make 1 Liter/Quart):

1. Place 6 slightly heaping teaspoons of loose tea or 6 tea bags into a teapot or heat resistant pitcher.
2. Using filtered or freshly drawn cold water, boil and pour 1¼ cups/315ml over the tea.
3. Steep for 5 minutes.
4. Quarter fill a serving pitcher with cold water.
5. Pour the tea into your serving pitcher straining the tea or removing the bags.
6. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste.
7. A rule of thumb when preparing fresh brewed iced tea is to increase
8. the strength of hot tea since it will be poured over ice and diluted with cold water.

Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about.

ICED TEA BREWING METHOD (Individual Serving):

1. Place 1 slightly heaping teaspoon of loose tea or 1 tea bag into a teapot for each serving required.
2. Using filtered or freshly drawn cold water, boil and pour 6-7oz/170-200ml per serving over the tea.
3. Cover and let steep for 5 minutes.
4. Add hot tea to a 12oz/375ml acrylic glass filled with ice, straining the tea or removing the bags.
5. Not all of the tea will fit, allowing for approximately an additional ½ serving.
6. A rule of thumb when preparing fresh brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted.

Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about.

HERB & FRUIT ICED TEA BREWING METHOD (Pitcher): (To Make 1 Liter/Quart):

1. Place 12 slightly heaping teaspoons of herb & fruit blend or 6 tea bags into a teapot or heat resistant pitcher.
2. Using filtered or freshly drawn cold water, boil and pour 1¼ cups/315ml over the herb & fruit blend.
3. Steep for 5-10 minutes.
4. Quarter fill a serving pitcher with cold water.
5. Pour the tea into your serving pitcher straining the tea or removing the tea bags.
6. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste.
7. A rule of thumb when preparing fresh brewed iced herb & fruit tea is to increase the strength of hot brew since it will be poured over ice and diluted with cold water.

HERB & FRUIT ICED TEA BREWING METHOD (Individual Serving):

1. Place 2 slightly heaping teaspoons of herb & fruit blend or 1 tea bag into a teapot for each serving required.
2. Using filtered or freshly drawn cold water, boil and pour 6-7oz/170-200ml per serving over the herb & fruit blend.
3. Cover and let steep for 5-10 minutes.
4. Add hot tea to a 12oz/375ml acrylic glass filled with ice, straining the tea or removing the bags.
5. Not all of the tea will fit, allowing for approximately an additional ½ serving. Garnish and sweeten to taste.
6. A rule of thumb when preparing fresh brewed herb & fruit tea is to increase the strength of hot tea since it will be poured over ice and diluted.