Natural tea - as close as you can get to drinking tea on an estate without boarding the Cessna out of Mombasa or Lilongwe! The leaf stock used is plucked from a special sub-genus of Camellia Sinensis that peaks in flavour during February. Finished tea is made by halting production half way through the CTC cycle, (Cut Tear & Curl), as leaf comes out of the dryer. The resulting cup is wonderfully rich, raw and flavoury, typically with deep notes of sweet malt - an innovative development in African tea.