Teas of Kenya-types of tea, where and how they are grown and made

The Tea Detective
Uncovering and Exploring the Facts About Tea

Kenya-Africa's Largest and Most Successful
Tea Growing Region

Kenya is the largest tea growing country in Africa, ranking fourth in world tea production and
  third in exports in 2008. The first Kenyan tea was cultivated in 1903 in Limuru in the Kiambu
  District, planted by a European settler named Caine on a small, two acre parcel of land.

Today, those same tea bushes have grown into
large trees, providing a historical look at the past,
located on what is now Unilever's Mabroukie Tea
Estate.

Kenya's tea industry is divided into two distinct div-
isions; the large scale tea plantation division, and
the small scale tea farms called smallholders. There
are more than half a million registered smallholder
farms located across the tea growing areas of
Kenya.

The remaining tea is grown and brought to market
by large multinational tea or commodities firms, the
four largest of which are: Unilever, James Finlay,
Williamson Tea (based in the U.K.), and Eastern
Producers (based in Kenya). The tea grown and
produced by these large privately owned tea

estates is promoted by the Kenya Tea Growers Association.

In 1965 the Kenya Tea Development Authority or KTDA was formed
to help promote and support the smallholder farmers. Smallholder
members of the KTDA grow and process in excess of 60% of Kenya's
tea. (In 2010 Kenya produced a total of 1,398.5 M. kgs.).

Kenya tea is marketed as one brand under the KTDA. With the
cumulative production of all smallholder farms, the KTDA is the largest tea producer in the world,
operating over 50 factories that process the leaf from over half a million smallholder farms.

Kenya has a near perfect tropical climate, with tea gardens situated at higher elevations, ranging
from 4,900 to over 8,000 feet. With plentiful sunshine and abundant rainfall in the range of 47 to
106 inches per year, providing the necessary moisture, and together with rich, red volcanic soil,
Kenyan teas grow in abundance year round with no dormant period.

Even with year round growth, the best teas are still harvested in the early part of the year, from
January through March, and again in early to mid-summer, in June and July.

Approximately 90% of Kenyan teas are CTC (cut-tear-curl) used in tea bag blends. Recognized
as the leader in CTC production and technology, Kenya uses its expertise to position itself and
Kenyan teas, favorably in the world tea market, and as well as in the tea blends of many large,
international tea companies.

                                              Most of Kenya's teas are sold as bulk CTC blends used by tea
                                               blenders the world over to add a punch of quality, robust flavor
                                               and strength to their brands, accounting for a large percentage
                                               of the tea used in popular proprietary blends from England,
                                               Ireland, and Scotland, known for their strong and robust teas.

                                              Kenya is working hard to create a national brand identity, using
value added incentives such as Fair Trade and organic certifications to attract more consumer
attention worldwide and command higher prices for Kenyan tea in the retail marketplace.

Although it is rare to find unblended Kenyan tea in the U.S., keep an eye out for garden marks
from these estates: Marinya, Mugania, Mynunga, Gathuthi, Githambo, Imenti, Kangaita, Keigoi,
and Rukuriri.

With the growing interest worldwide in specialty orthodox teas, the KTDA has recently begun to
diversify into orthodox manufacture at the Kangaita Tea Estate. Specially chosen clonal tea
plants produce an excellent selection of broad-leafed teas, made with special orthodox machin-
ery imported from India for processing. The teas have been so successful, plans have been
made to continue and expand orthodox manufacture.

In other areas Kenyan tea producers are making various styles of green and white "natural
teas," grown at high altitudes without the need for pesticides or herbicides for pest or weed
control. These teas are strictly seasonal to achieve the best quality and character and receive
minimal handling and processing.

The white teas are natually dried as much as possible, with a final mechanical drying to eliminate
any excess moisture. The green teas are also treated as naturally as possible. They are unoxi-
dized, neither steamed nor pan-fired, but are simply twisted in a rotorvane machine and dried.

Look for Kenya Silverback White and Kenya Safari Nandi White, and Kenya "Natural" Green Tea
at your local tea shop or online. And for a quality black Kenya tea, look for Milima GFBOP1 (Milima
Golden Flowery Broken Orange Pekoe #1) (see our naming/grading page for descriptions of
letter grades and what they mean), which is made from a blend of leaves from three tea gardens
belonging to the British owned, James Finlay Tea Company.

Milima means "In a High Place," in Swahili and it's an appropriate
name as it grows in the Kenyan Highlands at more than 6,000 feet
above sea level. The cool air and rocky soil concentrate the tea
leaves with wonderful flavors of orange and spice. The tea leaves
are processed at the Marinyn Estate, where they are first withered,
rolled in the orthodox fashion between two plates, then oxidized
and dried.

Although the quality of Milima varies from year to year, at its best it offers a zesty citrusy orange,
and warm spice aromas and flavors. It's definitely a tea to watch and try. Enjoy.

For more information or to learn more about tea, visit our other pages:

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Specialty and gourmet teas-a treat for the taste buds.
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ble. With a range of flavors from smoky to sweet you'll never be bored by your beverage. (Try Blue
Flower Earl Grey Tea from Silver Leaf Tea Co. - This whole leaf black tea is perfectly blended w/blue mallow
blossoms and bergamot to produce a rich, full-bodied tea. Enjoy w/cheeses, meat, and fish).

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