Author Archives: majaniteas

Majani Teas Tea Tasting Event at the L’Espalier, Boston

Majani Tea Tasting Menu

Majani Tea Tasting Menu

Majani Teas once again teamed up with our esteemed Sommelier Cindy Gold at the L’Esparier in Boston for a tea tasting event. Above is the menu for the auspicious occasion. Great treats, foods, and drinks were paired with our teas and the fun did not cease. In one word it was,  ”Orgasmic”! Thank you, Cindy for such great high tea moment!

Tea Tasting Room Set Up

Tea Tasting Room Set Up

I arrived at the event a little after mid-day and the room was already set up.  i proceeded to put up our banner and teas. Soon guests were streaming in and the professional staff kept the teas, tea infused liquors and wines flowing. At the end of the event, the guests were convinced that Majani Teas had picked a great selection of teas. We hope that you enjoy them as much as we do!

Majani Teas Is Featured On Tea Magazine

Majani Teas were featured on the current issue of Tea Magazine.
Exquisite Kenyan TeaMajani Teas

Majani Teas offers six robust yet delicate exquisite teas from Kenya. The designs of attractive birds tell stories from where each of the teas comes from. Luxurious teas packed in environmental friendly and informational packaging. Teas are good for your health and Majani Teas seeks to help small family farmers in Kenya. It will make a great gift for everyone to enjoy.

Learn more at

Zakka News By Miki Usui, Tokyo Japan

5 September, 2012

Miki Usui, Japanese food and lifestyle editor features Majani Teas. Glad that people far and wide are enjoying Majani.


My friends who live in NYC started their own business. It is an organic Kenyan tea company. Check their website out! I would like to mention that they have a lovely icon of 7 Kenyan colorful birds. I especially like Zanzibar Red Bishop displayed on the Imara Organic Black Tea. Looking at this bird on the bag makes me feel so happy! ■MAJANI Teas





02/10/2012 – 7:42 AM

This blog post comes to us from Ronald Mutai, Founder of Mujani Teas

I was born and raised on a tea farm in Meru, Kenya, a one-street town in Kenya’s ‘tea country.’ I originally came to the United Stated to attend graduate school at Columbia University, in New York City. After completing graduate school, I realized that without my friends and family back home I wouldn’t be where I am today.

Kenyan Tea Farmer - Fair Trade Tea from Majani

I grew up surrounded by the aroma and beauty of tea and nature. My parents farmed teas like many of our neighbors. Growing up, we picked tea every day for delivery to KTDA – a Fair Trade certified farmers group that donates all of their earning back to the farmers. My father has cultivated teas since the late 1950s and over the years represented his fellow farmers on the organization’s board, being very active there before retiring this year. Since its inception, KTDA has grown considerably, becoming Kenya’s biggest exporter and foreign exchange earner. Kenya has also become one of the leading exporters of tea in the World.

Kenyan teas are considered to be some of the best in the world. The robustness and intensity of flavor, with low tannin content, make it smooth and non-bitter compared to other teas. Kenyan teas are famous for their brightness, attractive color, brisk flavor and textures of fragrant leaves. Traditionally used in blending due to their superior quality, Kenyan teas are now emerging amongst specialty markets.

Small scale producers in Kenya grow their teas in high altitudes of 2000-3000 meters above sea level. The farmers straddle the equator where temperatures remain constant throughout the year allowing for year round production and picking. This high altitude and favorable climatic conditions allows Kenyan tea growth completely pest free. Without the use of pesticides, fungicides, or any other harmful chemicals allows for completely natural organic tea production.

Fair Trade Tea from MajaniMost small scale produced teas are grown on the hill sides in deep, rich volcanic black well aerated loamy soils.  The generous rainfall throughout the year is what calls for the cultivation of these robust teas native to Kenya. These teas are carefully handpicked to give you the best tasting and aromatic teas.

This is what motivated me to start Majani Teas; I wanted to give back to the community that raised me. I now promote and sell Kenyan teas in the US, as well as give back the earnings to help tea farming families with their education and healthcare needs. Out of the more than 500,000 small scale tea farmers who make a living directly from tea growing in Kenya, we select the most experienced of them to source our Fair Trade organic teas.

Process Of Sourcing Teas For Majani Teas – Step 1

We at Majani Teas strive to bring you the best Kenyan teas that are out there. We go to small scale tea farms like this one here to buy our teas. From the more than half a million family farms we have selected the most experienced of them.

A good tea farmer in Kenya strictly follows the time honored tradition of developing a ‘table’ on his farm. A ‘table’ is when a farmer prunes/cuts his bushes to reach waist length and trains his bushes to grow in a fashion that looks like a table or field if viewed from above, hence the name. Most people ask me, “how do you walk in between the tea bushes?”

Most farmers know how to walk and dress for circumventing the narrow space in between the bushes. This practice is encouraged because it cuts off all light to the bottom. It is the same phenomena in rain forest canopies. In this way, no weeds get to grow in between or on the bottom of the bushes since photosynthesis is not possible in the dark.

What does this mean for the farmer, consumers and Majani Teas?

Producing teas in this way means that farmers do not have to spend money buying herbicides or expensive chemicals to eradicate weeds. Plants that would transmit fungal diseases do not grow and that way we at Majani are able to source completely organic teas.

Obviously, we are lucky too that the altitude is too high for most bugs to survive and therefore no need to protect the plants from bugs, mites, or other creatures that would be interested in making lunch out of the tea bushes.

We at Majani appreciate this practice that Kenyan farmers have adopted for generations and are always ready to explain when visitors ask how come our tea farms look like playing fields and lack the lines/rows you notice in tea farms elsewhere.

Now you know why you should enjoy Majani Teas knowing that the product is just as good as nature intented and products like these are what human being were and should enjoy to stay healthy!!

Majani Black Tea Shortbread

A good full bodied Majani black tea will impart a wonderful subtle nuttiness with just a hint of malt to the shortbread. 

1        lb unsalted butter

1        cup sugar

4        cups AP flour

2        teaspoons bourbon

4        teaspoons finely ground Kenyan black tea



Cream together cold butter and sugar.   Grind tea in spice grinder until fine but not powdered.  You want some texture left to it.  Add flour, salt, tea and bourbon.  Mix until just pulls together.  Roll out to 1/4” thick and chill.  Cut and bake on parchment or oiled sheetpan at 250 degrees for around 45 minutes.


For a fun change of pace try adding  finely chopped chocolate or a pinch of ground clove or cardamom.


Reduce the sugar by half for a more savory shortbread.  This works very nicely paired for instance with a wedge of blue cheese, some lightly dressed greens and roasted figs.


Recipe by Cynthia Gold – Tea Sommelier at  L’Espalier and Author of Culinary Tea: More than 150 Recipes Steeped in Tradition from around the World.

Majani Tea Brined Pork Loin

Serve with roasted garlic sweet potatoes and a green salad.


1 Pork Loin


Majani Tea Brine


8 cups water

1 cup coarse kosher salt

1/2 cup brown sugar

4 cinnamon sticks

1/3 cup star anise or 1/8 cup anise seed

2 T whole Allspice

4 Bay leaves

Zest from 1/4 orange


.5 cups tea leaves, note, measurement is for full leaf Majani orthodox, if using CTC or fannings, reduce to .25 cup or less

10 cups water to steep tea


If Roasting:

1/2 cup mustard

3 garlic cloves

fresh ground pepper, 10 turns


If Smoking:

1 cup raw white rice

2 cinnamon sticks

zest from  1/4 orange

cracked black pepper corns

1/2 cup brown sugar


Heat 8 cups water with salt, sugar and spices.  Bring to boil and turn off.  Let cool.  Add zest.  Bring 10 cups water to boil and steep the 1 cup of tea leaves for 5 minutes.  Strain, putting the tea leaves aside if you will be smoking with them later.  Cool.  Combine.


When mixture is room temperature, pour over pork loin.  If brining a full loin you may need to cut it in half if you don’t have a container where you can fully submerge the pork in the brine.  Refrigerate, keeping pork submerged for 24 to 36 hours.  Remove from brine and rinse.


When ready to cook, consider roasting or smoking.


To Roast:  preheat oven to 450 degrees.  Combine mustard, finely chopped garlic and pepper.  Score the side of the pork loin that has a covering of fat.  Rub with mustard mixture.  Place in shallow roasting pan.  Cook for 12 minutes in 450 degree oven.  Turn down to 350 and continue cooking until done, around 140 degrees.


To Smoke you may want to consider roasting the loin and finishing with a short smoke in a smoker, wok, or using the hotel pan method.  Alternatively, grilling with smoking with give a wonderful result.  Either way, combine the reserved cup of tea leaves with one cup of raw white rice, orange zest, cinnamon stick, cracked black pepper and sugar.  Place this mixture in the bottom of a heavily foil lined (multiple layers of foil) wok or hotel pan.  Turn heat up (under the hood) until the mixture begins to smoke.  Place in rack and pork.  Cover with foil and then wok lid or sheetpan.  If you are smoking without precooking, you will need to replace the smoking mixture after 15 minutes, so have additional mixture in the same proportions ready.  If you have roasted or grilled and are just finishing with the tea smoke, one 15 minute run should give you a very nice result.



Recipe by Cynthia Gold – Tea Sommelier at L’Espalier and Author of Culinary Tea: More than 150 Recipes Steeped in Tradition from around the World.