Kenya boasts some of the highest quality black tea in the world. The taste of Kenyan tea has a distinct and acclaimed
Kenyan tea comes in different forms. The majority of Kenyan tea is blended with other teas and sold across markets worldwide. The
As with other teas, production is a huge indicator of tea quality. Pure Kenyan tea is harvested carefully, handpicked, and processed with skill. The result is a bright
A tea farm in Kiambu (source: The Star)
Kenya is home to some of the most distinct flavourful tea, largely as a result of its unique landscape. Kenya’s climate is ideal for the growth and processing of tea; the tropical heat, volcanic soil, and occasional rainfall all breed the perfect features for high-yielding vegetation.
The process to make Kenyan tea determines the purity and quality of the tea itself. The highest quality Kenyan tea is processed traditionally by picking the tender leaves by hand and allowing the enzymes to ferment. The processing of tea leaves is becoming increasingly automated in order to produce higher quantities and to enhance efficiency.
There are still smaller plantations that use the traditional method to produce the best quality Kenyan tea. About 60% of the tea in Kenya is produced by small-scale farmers.
Kenyan Kambaa is known for its strong taste. The tea is malty with light hints of
Taste the tea the German way. A tradition originated in Germany that encourages Kenyan Kambaa tea drinkers to enjoy this tea in layers. Refrain from stirring up the freshly steeped cup and discover the transition of
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