Kiambethu is a working tea farm in Limuru, in the cool green highlands above Nairobi, and it has been in the same family since 1910, when A.B. McDonell became one of the first people to grow tea commercially in Kenya. The farm sits at around 2,200 metres, which is why the tea here is so good, and the day is run as a relaxed visit to a family home rather than a formal attraction.
You are given a talk on the history of tea growing in Kenya and how the leaf is picked and processed, walk the tea fields and a patch of surviving indigenous forest with a local guide who explains traditional medicinal plant use, and then sit down to a home cooked lunch on the lawn. Tea and coffee are served throughout. Transfers, entrance, the guided tour, lunch and drinks are all included.
