KENYAN BREAKFAST
BLEND
RED (BLACK) TEA
★ PESTICIDE-FREE
Kenya
Kenyan Breakfast is a blended red tea created by Sharyn Johnston, composed of selected teas from Kenya to represent a cohesive regional profile. It is produced through careful blending of different components, balancing strength, brightness, and body to create a consistent and structured cup. The infusion is bold and smooth, offering pronounced malty notes, a lively brightness, and a clean, satisfying finish suitable for daily drinking. MORE
AROMA
Dried fruits, Cacao
TASTE
Fruity, Caramel
AUTHOR: Sharyn Johnston
HARVEST: Spring, 2022
RED (BLACK) TEA
★ PESTICIDE-FREE
Kenya
Kenyan Breakfast is a blended red tea created by Sharyn Johnston, composed of selected teas from Kenya to represent a cohesive regional profile. It is produced through careful blending of different components, balancing strength, brightness, and body to create a consistent and structured cup. The infusion is bold and smooth, offering pronounced malty notes, a lively brightness, and a clean, satisfying finish suitable for daily drinking. MORE
AROMA
Dried fruits, Cacao
TASTE
Fruity, Caramel
AUTHOR: Sharyn Johnston
HARVEST: Spring, 2022
RED (BLACK) TEA is one of the most widely consumed and appreciated tea categories in the world. Due to its high level of oxidation and carefully controlled production process, this type of tea develops a rich concentration of aromatic compounds while preserving valuable polyphenols, vitamins, minerals, amino acids, and antioxidants that contribute to both its distinctive flavor and beneficial properties.
During oxidation, the chemical composition of the tea leaf changes significantly, creating the characteristic amber to deep red infusion, smooth texture, and complex aromatic profile associated with red (black) tea. It is believed that regular consumption of red tea may support cardiovascular health, improve blood circulation, contribute to the body's natural antioxidant protection, and promote mental alertness and concentration. Traditionally, red tea has also been appreciated for its warming qualities, its ability to support digestion, reduce fatigue, improve overall vitality, and provide a comforting sense of balance and well-being, especially during colder seasons.
During oxidation, the chemical composition of the tea leaf changes significantly, creating the characteristic amber to deep red infusion, smooth texture, and complex aromatic profile associated with red (black) tea. It is believed that regular consumption of red tea may support cardiovascular health, improve blood circulation, contribute to the body's natural antioxidant protection, and promote mental alertness and concentration. Traditionally, red tea has also been appreciated for its warming qualities, its ability to support digestion, reduce fatigue, improve overall vitality, and provide a comforting sense of balance and well-being, especially during colder seasons.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
PESTICIDE-FREE GARDENING
Pesticide-free gardening refers to a cultivation method in which no synthetic chemical pesticides are used at any stage of plant growth. Instead, this approach relies on biodiversity, ecological balance, and cultural practices to manage pests and diseases. Unlike conventional farming, which often depends on chemical intervention to control infestations, pesticide-free gardening emphasizes prevention through healthy soil, companion planting, and natural predators. This method fosters a more resilient and adaptive garden ecosystem. Without chemical inputs, beneficial insects such as ladybugs, lacewings, and native bees thrive, contributing to pollination and pest control. Untouched by harsh agents, the soil remains alive with microbial activity, supporting deeper root systems and more vigorous plant development. Over time, this results in produce with purer, more expressive flavors, reflecting the health of the environment and the grower's intention.
Learn more about Pesticide-Free Gardening
Pesticide-free gardening refers to a cultivation method in which no synthetic chemical pesticides are used at any stage of plant growth. Instead, this approach relies on biodiversity, ecological balance, and cultural practices to manage pests and diseases. Unlike conventional farming, which often depends on chemical intervention to control infestations, pesticide-free gardening emphasizes prevention through healthy soil, companion planting, and natural predators. This method fosters a more resilient and adaptive garden ecosystem. Without chemical inputs, beneficial insects such as ladybugs, lacewings, and native bees thrive, contributing to pollination and pest control. Untouched by harsh agents, the soil remains alive with microbial activity, supporting deeper root systems and more vigorous plant development. Over time, this results in produce with purer, more expressive flavors, reflecting the health of the environment and the grower's intention.
Learn more about Pesticide-Free Gardening
EASTERN (PIN CHA)
Temperature: 99 °C
Amount: 3-5 grams per 120 ml of water
Steeping: 10-30 sec x 4
WESTERN (INFUSION)
Temperature: 99 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture. This type of tea oxidizes when it comes into contact with oxygen and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
Learn more ABOUT TEA STORAGE
ABOUT
Kenyan Breakfast is a blended red tea developed by Sharyn Johnston, bringing together selected teas from different producing areas of Kenya. The blend is designed to represent a cohesive expression of Kenyan tea, integrating multiple regional profiles into a single, balanced composition. This approach reflects the diversity of Kenyan tea production while ensuring consistency and clarity in the final cup.
The component teas are produced using modern red tea processing methods, including withering, rolling, full oxidation, and drying, often adapted to local conditions and cultivars. Through professional blending, these individual elements are combined to achieve a balance between strength, brightness, and body. The process focuses on maintaining a stable flavor profile while preserving the characteristic intensity associated with Kenyan teas.
Kenyan Breakfast is intended as a versatile and approachable tea, suitable for both Western brewing with longer infusions and Eastern methods involving multiple shorter infusions. Its structured profile also makes it suitable for use in milk-based preparations, while still maintaining clarity when consumed on its own. The result is a tea that offers both accessibility and a clear representation of Kenyan red tea character.
Australian Tea Masters is an organisation focused on tea education and tea production. Tea blending training, sommelier training, and masterclasses about tea culture, and the tea industry make ATM one of the leading organisation and, for sure, a unique source of high-quality knowledge about tea. The other side is a private label, which offers rare single-origin teas, blended teas, and wellness blends.
TERROIR
Kenyan Breakfast is composed of teas sourced from highland regions of Kenya, particularly from areas such as Kericho and Nandi Hills. These regions are located at elevations typically ranging from 1500 to 2200 meters, where a tropical highland climate with consistent temperatures, abundant rainfall, and strong sunlight creates optimal conditions for year-round tea cultivation. The equatorial location allows for continuous growth cycles, contributing to steady and predictable leaf production.
The soils in these regions are deep, fertile, and well-drained, supporting vigorous plant growth and high yields. Kenyan tea cultivation often relies on clonal varieties selected for productivity and consistency, which develop a strong and bright profile under these conditions. The combination of altitude, sunlight intensity, and regular rainfall promotes the development of leaves with high polyphenol content, contributing to both strength and briskness in the final infusion.
The integration of different regional components within the blend reflects the diversity of Kenyan terroir, where variations in altitude, soil, and microclimate contribute to a range of raw material characteristics. When combined, these elements produce a tea with a structured, bright, and full-bodied profile, balancing intensity with clarity and making it suitable for a wide range of preparation styles.
ORGANOLEPTICS
The aroma of the dry leaves is clean and pronounced, showing notes of malt, dried fruits, and a light cocoa nuance. In a preheated teapot, the tea gradually opens, and the aroma becomes warmer and more robust, revealing baked bread, caramel, and a subtle fruity brightness. After a brief rinse, the leaves fully awaken, and the aroma gains clarity and structure, combining strong malty notes with light fruit and a clean, warm depth.
The aroma of the liquor in the empty cup is bright and expressive, with noticeable malty sweetness and a light fruity edge. The taste is full and structured, with a medium to full body and a firm, clean texture. From the first sips, pronounced maltiness emerges, supported by a gentle sweetness and a lively brightness, with moderate astringency that adds definition without harshness. The profile remains stable and deep across multiple infusions, offering both strength and balance. The aftertaste is clean and moderately long, leaving a light sweetness with a refreshing, slightly brisk sensation. In the empty cup after drinking, notes of malt, light caramel, and a subtle fruity nuance remain.
Kenyan Breakfast is a blended red tea developed by Sharyn Johnston, bringing together selected teas from different producing areas of Kenya. The blend is designed to represent a cohesive expression of Kenyan tea, integrating multiple regional profiles into a single, balanced composition. This approach reflects the diversity of Kenyan tea production while ensuring consistency and clarity in the final cup.
The component teas are produced using modern red tea processing methods, including withering, rolling, full oxidation, and drying, often adapted to local conditions and cultivars. Through professional blending, these individual elements are combined to achieve a balance between strength, brightness, and body. The process focuses on maintaining a stable flavor profile while preserving the characteristic intensity associated with Kenyan teas.
Kenyan Breakfast is intended as a versatile and approachable tea, suitable for both Western brewing with longer infusions and Eastern methods involving multiple shorter infusions. Its structured profile also makes it suitable for use in milk-based preparations, while still maintaining clarity when consumed on its own. The result is a tea that offers both accessibility and a clear representation of Kenyan red tea character.
Australian Tea Masters is an organisation focused on tea education and tea production. Tea blending training, sommelier training, and masterclasses about tea culture, and the tea industry make ATM one of the leading organisation and, for sure, a unique source of high-quality knowledge about tea. The other side is a private label, which offers rare single-origin teas, blended teas, and wellness blends.
TERROIR
Kenyan Breakfast is composed of teas sourced from highland regions of Kenya, particularly from areas such as Kericho and Nandi Hills. These regions are located at elevations typically ranging from 1500 to 2200 meters, where a tropical highland climate with consistent temperatures, abundant rainfall, and strong sunlight creates optimal conditions for year-round tea cultivation. The equatorial location allows for continuous growth cycles, contributing to steady and predictable leaf production.
The soils in these regions are deep, fertile, and well-drained, supporting vigorous plant growth and high yields. Kenyan tea cultivation often relies on clonal varieties selected for productivity and consistency, which develop a strong and bright profile under these conditions. The combination of altitude, sunlight intensity, and regular rainfall promotes the development of leaves with high polyphenol content, contributing to both strength and briskness in the final infusion.
The integration of different regional components within the blend reflects the diversity of Kenyan terroir, where variations in altitude, soil, and microclimate contribute to a range of raw material characteristics. When combined, these elements produce a tea with a structured, bright, and full-bodied profile, balancing intensity with clarity and making it suitable for a wide range of preparation styles.
ORGANOLEPTICS
The aroma of the dry leaves is clean and pronounced, showing notes of malt, dried fruits, and a light cocoa nuance. In a preheated teapot, the tea gradually opens, and the aroma becomes warmer and more robust, revealing baked bread, caramel, and a subtle fruity brightness. After a brief rinse, the leaves fully awaken, and the aroma gains clarity and structure, combining strong malty notes with light fruit and a clean, warm depth.
The aroma of the liquor in the empty cup is bright and expressive, with noticeable malty sweetness and a light fruity edge. The taste is full and structured, with a medium to full body and a firm, clean texture. From the first sips, pronounced maltiness emerges, supported by a gentle sweetness and a lively brightness, with moderate astringency that adds definition without harshness. The profile remains stable and deep across multiple infusions, offering both strength and balance. The aftertaste is clean and moderately long, leaving a light sweetness with a refreshing, slightly brisk sensation. In the empty cup after drinking, notes of malt, light caramel, and a subtle fruity nuance remain.
RED (BLACK) TEA
Explore more Red (Black) Teas from the AN SHIM TEA Collection.