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Kiambethu is a working tea farm at Limuru, up in the cool highlands above Nairobi, and the same family has held it since 1910, when A.B. McDonell became one of the first people to grow tea commercially in Kenya. It sits at around 2,200 metres, which is the reason the tea is as good as it is.
The day is run as a visit to a family home rather than a tourist attraction, and that is the whole character of it. You get a talk on how tea reached Kenya and how the leaf is picked, processed and graded, a walk through the fields and a surviving patch of indigenous forest with a local guide who explains what the plants were traditionally used for, and then a home-cooked lunch on the lawn. Tea and coffee run throughout. Transfers, entrance, the guided tour, lunch and drinks are all included.
