Kenya small scale farmers produce the highest grades of tea.


Kenya Tea

Tea is a relative agricultural newcomer to Kenya. Despite this, Kenya has made excellent progress in developing its tea industry. Kenyan tea is a valuable cash crop for its farmers, for many of them it is the sole basis of their yearly income.

Kenya tea is divided into two categories. There are the privately owned large plantations like African highlands, Brooke Bond, and Eastern produce limited. There are other individuals’ factories operated by agents.

These privately owned plantations are known as the Kenya Tea Growers Association. Kericho is their base and they control nearly forty percent of Kenya’s tea. The second category is the small scale farmers who have formed a co-operative.

Factories are built by the government for them. Sixty percent of the Kenya tea is controlled by these farmers

The small scale farmers also produce the highest grades of tea. Kenya Tea Development manages their tea. They have a total of forty five factories. The best of Kenya tea grows in the Eastern region of the Rift valley that is the Kenyan highlands. Kenya best seasons are two and both are the long rains seasons. During these seasons the tea is very high and sometimes the factories can not handle the large volumes.

Kenya Tea has long been considered a health-enhancing beverage. It is a natural drink that contains no additives, preservatives or artificial coloring and is cholesterol free when taken without milk or sugar. Kenya Teas are famous for their brightness, attractive color, brisk flavor and textures of fragrant leaves. Traditionally used in blending, Africa teas are now emerging in their own right in the specialty market.

The plucking of Kenya tea is meticulously done to ensure that only the choicest upper two leaves and a bud are picked. Tea bushes are plucked on a regular cycle ranging from 7 to 14 days. As a result Kenya tea has won international acclaim for its consistent high quality and excellent delightful aroma.

Kenya tea is of a large variety there is Fanning 1(F1), Primary grades (Broken pekoe1 (BP1), Pekoe Fanning1 (PF1), Pekoe Dust (PD), Dust1 (D1).

Secondary grades Dust (D), Broken Mixed Fanning (BMF), and Orthodox teas which include Pekoe (P), Flowery Pekoe (FP), Flowery Orange Pekoe (FOP), Orange Pekoe (OP), Broken Orange Pekoe Fanning (BOPF), and Dust (D)

The difference between all types of teas commercially available internationally is dictated by the method of processing. Most Kenyan teas are manufactured using the cut, tear and curl (CTC) method of manufacture. Tea made by CTC method has more infusion giving surfaces and brews stronger, thicker, brighter and brisk teas, which ensure maximum cup page per unit weight.

Kenya, which manufactures black tea as opposed to green tea made trough the orthodox method, is the world’s third largest producer and leading exporter of black tea. This tea tastes excellent and if you are a tea lover, this is a hot recommendation.

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