Kenyan Teas at Tea-Direct
Known for its bold, robust flavour that can be described as malty, and the copper-red tint to the liquor, Kenyan tea leaves are harvested from the Camellia Sinensis plant and are carefully processed, sorted and graded to collect the finest leaves. Like all black teas, high-grown Kenyan teas contain a moderate amount of caffeine, making them popular for those first brews of the day.
Kenya is the third largest producer of tea in the world and by far Africa’s largest producer of tea, accounting for 22 per cent of the world tea export market. It is also the leader in producing the type of CTC teas that are perfect for making full-bodied, black breakfast teas.
History of Kenyan Tea
Tea was first introduced to Kenya in the early 1900s, when seeds from India were planted in the Highlands by the British brothers, the Caines. It was not until independence in 1963 that laws passed to form the Kenya Tea Development Authority, which superseded existing control by colonial and foreign powers. The KTDA was formed to support Kenyan farmers cultivating their own tea farms.
Starting from a few small farms in the Highlands, Kenya now has the most smallholders in the world, with 13 tea-growing regions and over 60 factories.
Climate and Harvesting
Kenyan teas are typically grown at elevations of over 6,000 feet above sea level. The majority of Kenya’s tea-growing regions are located in the Kenyan Highlands, on both sides of the Great Rift Valley. The Great Rift Valley is located on the Equator at an altitude of 1,500m-2,700m, which provides an ideal climate for growing tea, with long, sunny days and consistent rainfall throughout the year, as well as a red volcanic soil that is high in nutrients.
Tea plucking and processing is still done by hand using traditional methods, although some larger estates do use machinery. The top two leaves and the bud are constantly plucked every week to two weeks throughout the year, with harvests in late January and July.
Kenya PF Tea
Made from small but very aromatic leaves, Kenya PF is produced in the ideal climates and high altitudes of Kenya's tea growing regions. With a beautiful red liquor and lovely strong flavours, Kenya PF can be enjoyed at any time of the day.
Kenya PF Tea is produced using a method that involves plucking the tea leaves and allowing them to undergo a process of oxidation and drying. This tea is known for its bold and robust flavours, which are the result of the cool temperatures and altitudes in which the tea is grown. The strong, full-bodied flavours are balanced by a bright and slightly sweet taste, making for a great tea that can be enjoyed all through the day.
Kenya BOP Tea
Produced in the tea growing regions of Kenya, where ideal climates, volcanic soils and warm weather create an excellent environment for growing tea, Kenya BOP offers a rich red liquor and strong, bold, well-balanced flavours that can be enjoyed throughout the day. Ideal for enjoying first thing in the morning or early afternoon, Kenya BOP is rich in antioxidants, which are believed to help protect against cellular damage and promote overall health.
The “BOP” refers to a particular grade of tea, “Broken Orange Pekoe”, part of the Orange Pekoe category of tea grade, one of the highest black tea grades available. Leaves are hand-picked and processed to bring out the best flavour and complex aromas. After harvesting, leaves are withered to reduce their moisture content, rolled to break down the cell structure, and then oxidized, before being dried and sorted into various grades, including BOP.
High Grown Kenyan Blend
Grown in the highlands of Kenya, this smooth and mellow blend benefits greatly from the growing conditions in the Southern part of the country. Ideal temperatures, fertile soil and good moisture levels contribute to the growth of these Kenyan leaves, which make for a well-balanced and full-bodied tea that can be enjoyed all through the day.