Kenyan Volcanic Black Tea, Loose Leaf

Kenyan Volcanic is a black loose-leaf tea from the Imenti garden in the Meru district, ten kilometres from the equator. The bushes grow on the slope of an extinct volcano at 2000 metres: the slope holds moisture, the sun is generous, and volcanic rock in the soil feeds minerals to the leaf.

The leaf is picked by hand, fermented and dried on site, and only then travels to Ukraine. The liquor is dark and dense, with lilac, osmanthus, fruitwood, malt, almond, honey and fresh lemon in the cup. Bright but "short" — about five infusions and the leaf has given everything it had.

How to brew

• 5 g of leaf per 150 ml of water
• Water just off the boil, slightly cooled
• Keep the first infusion short, then add a few seconds each round

It comes in a kraft-paper stand-up pouch with a clear window and a zip-lock seal, so the tea keeps well once opened. Pack sizes: 7, 25, 50, 100 and 200 grams — from a taster to a big bag for everyday drinking.