KENYA'S TEA SECTOR

KENYA’S TEA SECTOR www.makeitkenya.go.ke

Kenya’s Tea Sector

CONTENT D Description D Key Characteristics Of Tea D Production Methods D Market Aspects

Kenya’s Tea Sector

DESCRIPTION Kenyan tea is renowned for its distinct flavor, briskness, and bright liquor, making it a popular choice among tea enthusiasts worldwide. It is cultivated in the lush tea-growing regions of Kenya, primarily in the highlands, where the ideal climate and elevation contribute to its exceptional quality.

KEY CHARACTERISTICS OF TEA Flavor: Kenyan tea is known for its bold and brisk flavor profile.

Varieties: Kenya produces a variety of teas such as black tea, specialty teas, flavored teas, and herbal blends.

Geographic diversity: Kenyan tea is grown in various regions of the country. Each region’s unique terroir contributes to the distinct flavors of their teas.

Altitude: Tea estates in Kenya are located at varying altitudes, which influence the flavor and quality of the tea. High-altitude teas are often prized for their complexity and aroma.

Processing: Kenyan tea undergoes orthodox or CTC (Crush, Tear, Curl) processing methods, depending on the desired tea type. Orthodox processing produces loose-leaf teas, while CTC processing produces granular tea suitable for tea bags.

PRODUCTION METHODS Kenyan tea is produced through the following steps:

1. Cultivation: Tea is primarily grown on tea estates and smallholder farms. It requires well-drained soil and a tropical climate.

2. Plucking: Young tea leaves and buds are hand-plucked from tea bushes. The timing of plucking influences the tea’s quality.

3. Withering: The plucked leaves are spread out to wither, reducing moisture content and making them pliable for rolling.

4. Rolling: The withered leaves are rolled to break cell walls and initiate oxidation, which is crucial for black tea production.

5. Oxidation: For black tea, the rolled leaves are left to oxidize, while for green tea, oxidation is minimal to preserve the green color.

6. Drying: The oxidized leaves are dried to halt oxidation and reduce moisture content.

7. Sorting and Grading: The dried tea is sorted into various grades based on leaf size and quality.

MARKET ASPECTS

Export:

Kenyan tea is a major export commodity, with key markets including the United Kingdom, Pakistan, Egypt, United Arab Emirates, Russia, Democratic Republic of Congo and Sudan.

Domestic Consumption:

Tea is a popular beverage in Kenya, and it is consumed daily by a large portion of the population. Tea stalls and shops are common throughout the country.

Certifications:

Many Kenyan tea producers have obtained certifications such as Fair Trade and organic, contributing to sustainable and ethical production practices.

Kenya Export Promotion & Branding Agency 1st and 16th Floor Anniversary Towers, University Way P.O. Box 40247 - 00100 GPO Nairobi, Kenya Tel. +254 20 222 85 34 8 Cell: +254 722 205 875 254 734 228 534 Fax: + 254 20 222 85 39 or 221 80 13 Email: chiefexe@brand.ke