Kenya Tea
Kenya tea is some of the best quality black tea in the world. Tea from Kenya has won international acclaim for its taste and aroma. So popular is Kenya tea that it is the beverage of choice served in restaurants and cafs across Kenya.
Kenya is one of the world's top producers and exporters of tea. Kenya tea is also one of the top foreign exchange earners alongside tourism, horticulture and Kenya coffee. Most of the exported Kenya tea, however, is usually blended with other teas to produce some of the popular blends in the stores today. Kenyan tea, in its purest form, is also gaining a reputation in specialty markets across the world.
The tea growing areas in Kenya
Kenya tea is grown in the highlands west of the rift valley, at high altitudes between 1500 to 2700 meters. Kericho region particularly is home to many large scale tea plantations. Some tea farming also takes place in the highlands east of the rift valley.
Quality of Kenya tea
Kenyan black tea has won international acclaim for its consistent high quality and delightful aroma. The quality of black tea depends on the number of top young leaves harvested, the mode of harvesting, and the care with which the green leaves are handled. Only the upper two young leaves and a bud are hand-picked and skillfully processed. Kenya tea has a distinct bright color and aromatic flavor thanks to the tropical climate and rich volcanic soils of Kenya.
Kenya black tea production process
The black tea is processed from young, downy leaves, which are then fermented before being rolled and dried. This is accomplished through the cut, twist and curl (CTC) process which yields stronger, thicker and brighter teas, ensuring a high number of tea cups per unit measure.
Green tea from Kenya
Kenya is not only winning acclaims for its black tea but green tea is taking an earnest edge. Due to the anti-oxidants and health benefits derived from green tea, Kenya is now extending these benefits by producing and packaging green tea, white tea and orthodox tea for the health-conscious consumer. Unlike the black tea production process, the green tea is processed without fermentation so as to preserve its nutrients which have the health benefits. Freshly-cut young, downy leaves are steamed and then rolled and dried to make the green tea. White tea on the other hand, is made from tea buds.
Who produces Kenya tea?
About 60% of the tea in Kenya is produced by small scale farmers. These farmers market their produce through the Kenya Tea Development Authority, a body in-charge of collection and processing of the tea leaves. Other small-scale farmers also sell their teas directly to the consumer.
The remaining 40% of Kenya tea is grown in privately owned large plantations. The owners of these plantations process and then sell their tea through the Mombasa Tea Auction, the second largest tea auction in the world. Tea bought from the auction is then exported to Europe, Pakistan, Egypt, and Afghanistan among other international destinations.