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Handpicked OPA leaves, rolled long and light, then dried slow to hold their spring. Grown in the same high fields, this green carries a dry, grassy note with a trace of mountain fruit. No bitterness — just a steady, grounded calm.

Handpicked OPA leaves, rolled long and light, then dried slow to hold their spring. Grown in the same high fields, this green carries a dry, grassy note with a trace of mountain fruit. No bitterness — just a steady, grounded calm.


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Warm malt, dried fruit, a
hint of smoke.

Strong, brisk,
and clean with balanced astringency.

With or without milk. 3–5 minutes at 95°C. Bold enough for morning, smooth enough for evening.

From the highlands of Kenya and Rwanda, our black tea is grown where cool air meets red volcanic soil — a climate that shapes every grain with natural depth.
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The leaves are crushed, torn, and curled within hours of picking, locking in a strength that survives milk, sugar, or nothing at all.

The result is a clean, grassy cup with the quiet energy of morning rain — no bitterness, no perfume, just the taste of high air and young leaf.

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Long OPA leaves rolled whole, dried just enough to keep their spring
Grade
OPA
Elevation
1,600 - 2,000m
Leaf Style
Long · Twisted
Strength
Mild · Persistent
We don’t chase complexity — we chase clarity. Every batch is rolled slow, dried slower, and left unblended so you taste the field, not the factory.
Every cup a reminder of where it grew.
No dust. No perfume. Just green.
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Our green tea is picked from the same East African slopes where our black grows — but handled with a gentler hand.Long, open OPA leaves are rolled whole and dried slow to hold their spring-green tone.
Reach out directly for orders, bulk inquiries, or collaborations.
Whether you’re a retailer, café, or collector of fine teas — we ship fresh from our estates in Kenya and Rwanda.