M/J 10 - Making Tea Kenyan Style posted by TeaHouseTimes Admin, ADVERTISER TEA RELATED PRODUCTSFriday, June 25th 2010 @ 2:21 PM

From the May/June10 issue of The Tea House Times.  To view the most recent issue, please register / log-in at http://www.theteahousetimes.com for free access.

In Kenya tea is made in different ways depending on the region and what tribe or social class you are from.  One way to steep tea is in a saucepan.  Add three teaspoons of black Kenyan tea to two cups of water and heat until it boils.  Then add two cups of milk and four to six teaspoons of sugar, depending upon how sweet you like your tea.  Let the mixture come to a boil again and then remove it from the heat.  Strain out the tea leaves and pour the liquid into a kettle or teapot.  Some like to add the milk to the tea leaves and water and let it all come to a boil.

Another way to  make tea is in a teapot.  Depending on the size of your teapot, use one teaspoon black tea for each cup of water.  Place tea leaves in the teapot and add boiling water.  Steep the tea for three to five minutes.  After the preferred steeping time is finished, use a strainer and pour the brew into teacups.  Cover a second teapot full of boiling water with a tea cozy.  

Use this teapot to steep the leaves again or weaken the brew a bit for those who don’t like their tea so strong.  Depending on personal preferences, milk, sugar, or lemon can be used to add flavor to the tea.

When preparing tea Kenyan style, be prepared to make plenty.  It is considered rude to run out of tea while entertaining guests.  Depending upon the region and social status, guests might be served tea in large mugs.  It is the hostess’ responsibility to keep the mugs topped off as long as the guests remain.  The guest of honor is given the largest mug to ensure proper respect.  In other regions or social classes, tea is served English style using a china teapot, delicate teacups, and saucers.

Whichever way you decide to serve your tea, serve it with plenty of hospitality.  Tea is not only grown in Kenya, but it is the local tradition to serve and consume it with generous portions of hospitality.

*Taken from The World in Your Teacup Copyright 2010 by Lisa Boalt Richardson & Lauren Rubinstein.
Published by Harvest House Publishers, Eugene, OR.   Used by permission.