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5 Tea Bloggers We Love

Majani Tea discusses what makes Kenyan Teas uniqueMaybe you’re searching for the perfect tea to drink all day, every day. Maybe you want to try every tea under the sun so you can discover some favorites. Maybe you’re sick of listening to people talk about coffee, coffee, coffee, and you want to chat about tea for a change. Maybe you want to learn more about different varieties of tea, or how to pronounce them.

There are loads of reasons to read tea blogs. But which ones? Here are five of our favorites.

Teaspoons & Petals

Teaspoons & Petals is written by tea expert Alexis Siemons. She creates recipes that use tea, go with tea and can be added to tea (like candied rose petals). She also writes about individual teas and tea and cheese pairings (your new favorite snack), all in a warm, authoritative tone. Dip into the archives for posts about gifts and tools.

If you’re looking to get creative with tea, this is the blog for you.

Tea For Me Please

Written by New Jersey native Nicole Martin, Tea For Me Please features tea reviews, book reviews, and tales of her tea-related adventures. Some of us wish we could get together with friends to brew tea in the park, but she actually does it. She updates the blog frequently, so this is the blog for when you want a new best friend who loves tea even more than you do.

Nicole also does a podcast discussing how to make different types of tea and how to say the names of certain varieties.

SororiTEA Sisters

SororiTEA Sisters is all about the reviews. As a group blog, it offers a variety of voices who all share a love of tea. The sisters can guide you as you build a collection of different teas for different moods, or search for the oolong of your dreams. They strive to be objective, while realizing that taste is subjective. Their flavor descriptions are evocative enough to let you know whether or not you’d like to give a specific tea a try.

This is the blog for when you want to try new teas without ending up with box after box of tea you don’t like enough to finish.

World of Tea

Do you want to learn more about tea? Whether you already know a little or a lot, Tony Gebely’s World of Tea is the place to go. Aside posts about tea processing, preparation and fermentation, you’ll find posts about how Tony incorporated tea in his wedding ceremony, and the Bay Area tea scene. He’s also working on a book about tea that will be out later this year.

Tea DB

TeaDB is for those of us who prefer our tea reviews in vlog form. Watch friends James Schergen and Denny Chapin chat while preparing and tasting a new tea every week. Every other week, they post an informative blog post. They’re not experts, so they’re learning along with their viewers.

What are your favorite tea blogs? Tell us in the comments.

Thabiti Organic Black Tea

Majani Black TeaBlack tea from Kenya is a favorite of tea lovers everywhere. Majani Thabiti Black Tea is organic and Fair Trade Certified, and its color, body, flavor and aroma are a result of idyllic growing conditions in Kenya.

Black tea, like green, white, and oolong varieties, comes from the leaves of the camillia senensis plant. The black tea variety is generally stronger in flavor than the other tea varieties.

Black tea is not black at all. It actually has a beautiful deep, reddish hue as a result of the processing method of the tea leaves. Black tea receives its characteristics from a process called oxidations. The leaves are plucked, and bruised or torn to induce the oxidization process. The leaves are then placed in a climate controlled room where the process continues and the leaves get darker. The chlorophyll and tannins, the compound that can leave a bitter, dry sensation in the mouth, are broken down and released.

The resulting is a moderately sweet tea. Majani Thabiti has notes of caramel and honey, with a smooth fruity finish of raisins and plum. The low levels of tannins means a smooth finish in every cup.

Black teas are the base for many tea blends, including Earl Grey, English Breakfast, and Irish Breakfast teas.

About the bird: Majani Thabiti tea packaging is adorned with an illustrated bird, the Red and Yellow Barbet. The barbet, Trachyphonus Erythrocephalus, is common throughout Kenya up to elevations of 5,000ft. Males have distinctive black (spotted white), red, and yellow plumage. The females are similar to males but overall much duller. They are often tamed and their feathers are used as adornment by many East African tribes.


Majani Thabiti Black Tea is sure to become a favorite. Thabiti black tea is available at in loose leaf and satchels, in a variety of sizes. Try it today and experience the smooth flavor and irresistible aroma of one of Kenya’s most delightful teas.

Majani Tea discusses what makes Kenyan Teas unique

Why Are Kenyan Teas So Unique?

Tea aficionados know there are three places in the world where the best leaves are grown and harvested: China, India, and Kenya. If the last cup of tea you enjoyed was a breakfast tea or Indian blend, chances are you may have experienced the bold flavors of Kenyan tea.

Kenyan tea is grown in ideal conditions along the equator, where the leaves of the camillia senensis plants are elevated and bathed in 12 hours of sunlight each day. Volcanic red soils nurture the tea with nutrients, and a steady fall of tropical rain results in a continual and consistent crop.

Tea from Kenya is free from pests, disease, and agrochemicals. These healthy plants provide a  pure and health promoting beverage, with no pesticides or fungicides. The majority of tea farms in Kenya are small-scale, and over 90% of the tea from Kenya is hand-picked by the families that own them. Only the bud and the finest two leaves are carefully plucked and dried, resulting in a dynamic “tea” flavor, and compelling aroma.

The flavor of a cup of Kenyan tea is unsurpassed. A low level of tannins, a compound that can add bitterness, makes each cup of tea silky smooth.

Majani Teas are certified organic, and sustainably grown. Majani Teas are also grown in compliance of the standards for Rainforest Alliance certification, and sourced from Fairtrade certified producers. Majani partners with cooperatives that pass all of the earnings back to small-scale producers, ensuring living wages are provided to the community farmers and families of Kenya.

Majani’s exquisite teas come in black, green, white, and oolong varieties. Each cup of Majani tea from Kenya envelopes you in smooth, bold flavor and captivating aroma. Drinking Majani tea supports a rich history of family and community in the fertile farmlands of Kenya. Kenya teas are among the best in the world, and Majani tea from Kenya is an exquisite cup above the rest.

Majani Tea was happy to be at the Fancy Food Show in New York representing Kenyan Tea

Majani at the Fancy Food Show

The 60th Summer Fancy Food Show kicked off in New York City last week, and Majani Teas was thrilled to showcase our exquisite Kenyan Teas at North America’s largest specialty food and beverage event.

Over 2,730 exhibitors, representing 49 different countries, presented more than 180,000 products at the Jacob K. Javits Convention Center. Among the rows of sweets, treats, and refreshing drinks, we proudly presented our organic fair trade teas.

Majani Tea at Fancy Food Show

Majani Teas had an amazing time at the Summer Fancy Food Show. Booth #5125 at the SFFS14 was buzzing as we promoted our world class Kenyan teas, and educated show-goers about what makes tea from Kenya so unique. Majani’s beautifully packaged tea tins and boxes, each featuring an illustration of a bird native to Kenya, drew in curious spectators for a closer look.

Kenya is one of the oldest tea producing countries in Africa, and one of the biggest exporters of tea in the world. Majani Tea was founded by Ronald Mutai, who was raised on a small, family run tea farm in Kenya. Today, Ronald brings the bold flavors and unique taste of Kenyan teas to the rest of the world. Majani Teas celebrates a rich history of family farming, Fair Trade practices, and pure, organically grown teas.

Did you see Majani at the Summer Fancy Food Show? Tell us about it with a comment below! Follow Majani on Twitter, and check out our pictures and tweets from the event: @majaniteas #sffs14

The Story Behind Majani Teas

Majani Tea is part of a greater story. It’s not only a story about our product: organic and fair-trade teas. It is also the story of Ronald Mutai, Majani Tea’s founder. He connects Majani Tea drinkers to the tea they enjoy in a way only a few products can. His story begins in the same place that our tea does: Kenya.

Ronald was was born and raised on a tea farm in Meru that is exactly like the farms where we source Majani tea. Meru is on the eastern slopes of Mount Kenya.

Majani Tea is located on the East Side of Mt Kenya

Tea farms in Kenya fall typically into one of two types. There are growers on the West of the Rift Valley which are mostly large scale producers who originally set up their operation in the colonial days. These are still run by large multinational companies.

And then there are tea producers on the eastern side of the Rift Valley who are mostly small family farms, like Ronald’s family farm. Most of these small family farms are smaller than 5 acres and run the tea farms for a living.

Life on the farm has a methodical and rhythmic nature to it. Ronald’s family would get up everyday at 5am, except for Sunday. His father would start the morning picking the tea while his mother would get the kids ready for school. After her daily work within the house she joined his father in the fields. Some of the local tea farms also grow food crops or have livestock and the women of the homes would take care of these things as well.

When Ronald would return home from school, he and his brothers would usually join their dad on the farm and help take the crop to the buying center. His mom and sisters would get dinner going and finish their work around the house.

This may seem like a lot of work to some kids, but Ronald loved staying busy all day. He would come home to help out and then still had to find time to do homework. The days went by faster when he had all this work to do.

The farming culture of Meru has a special quality to it. There was a family-like manner in which everyone looked out for each other. Sometimes it seemed liked there were too many eyes on Ronald, but looking back on it now he appreciates the way people cared for and looked out for one another in the community. People in the community helped each other and made efforts to help others succeed.

Majani was founded to give back to the community that raised Ronald and helped him prepare for life away from home.

Every flavor of Majani Tea reminds Ronald of growing up on the farm. Kenyan teas have a distinct flavor and color to them. The black teas, especially the breakfast tea, turns red when brewed and the green teas lack the bitterness characteristic of other green teas.

As a result of the climate in which they are grown Kenyan teas are bolder in taste. The teas are grown right on the equator at very high altitude which gives them a longer period to grow and for the flavors to intensify. Thus the variety of teas you find in Kenya will be very different from elsewhere and have a unique taste and flavor.

When we drink Majani Teas, we are drinking a product that is not only from a place. It is product that is rooted in a story, a people, and a community.


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.