What makes tea from Kenya great

Simon Kamau on his farm at Tetu in Nyeri, pruning his tea bushes. Tea pruning boosts the productivity of the tea crop. [Kibata Kihu, Standard]

Tea is grown in the highlands within the West and East of Rift and between 1,500 metres and 2,700 metres above sea Level.

The highlands are spread across 19 tea-growing counties that include Nakuru, Narok, Kericho, Bomet, Nyamira, Kisii, Kakamega, Bungoma, Vihiga, Nandi, Elgeyo Marakwet, Trans-Nzoia, Kiambu, Murang’a, Nyeri, Kirinyaga, Embu, Tharaka-Nithi, and Meru.

The growing conditions for tea include tropical volcanic red soils and favourable weather patterns such as well-distributed rainfall of between 1,200 mm to 1,400 mm per annum.

Unlike other countries, Kenya produces tea year-round with minimal seasonal variations in quantity owing to its location along the equator.

Most tea produced in Kenya is black, with green, yellow, and white produced by major producers.

Farmers in tea-growing regions embrace purple tea variety cultivation for various reasons- its health benefits, high international market value, drought resistance, and other values compared to the traditional green and black teas that have existed for over a century.

Developed clones

Clonal planting materials are developed through scientific innovations by the Tea Research Foundation of Kenya (TRFK), which have made vegetative propagation possible resulting in high-yielding, well-adapted varieties.

The selection of planting materials is enhanced by mapping the genetic and environmental conditions; genotype-environment interaction trials are carried out as useful selection criteria for determining clonal genetic potential and adaptation to match the clones to specific areas where productivity can be maximised.

The developed clones are subjected to environmental response tests are various representative sites. So far, the TRFK has developed about 50 varieties.

Kenya’s distinct and high-quality teas are made from the upper two leaves and a bud.

The young shoots are plucked in regular cycles ranging from seven to 14 days.

Kenya teas are mainly manufactured using the Cut, Tear, and Curl method to ensure maximum coupage per unit weight.

Kenya prides itself as the producer of the best black tea globally due to the good agronomical and manufacturing practices and the ideal tea growing conditions.

Kenya tea liquors range between good medium to very fine qualities, attributes that make Kenya tea the most sought-after beverage globally.

Why Kenyan tea is different

As the world of food and drinks changes, our product’s origin, experience, and cultivation are becoming a source of hot discussion. 

Kenyan tea is widely considered the best globally because of its distinctive taste, quality, and characteristics. 

Tea’s taste and colour are traditionally described as its liquor. Kenyan tea has a distinct amber brownish and what is described as a brisk, “full-bodied” flavour. Brisk refers to a robust flavour that stands out when mixed with milk.

Kenyan tea creates a richer infusion than poorer quality tea which can leave you with a light or weak cup of tea.

The characteristic taste is attributed to the favourable climate for tea cultivation in Kenya.

For instance, the tea-growing areas have rich, deep red soil with high mineral content and fertile conditions for tea to thrive.

The high altitude of the sweeping ridges where the tea is farmed also means that Kenyan tea has higher antioxidant content than others.

Hand plucking of tea is an important part of the farming process as the young tea, two leaves, and a bud are picked for processing.

Damaging them through heavy-handed collection can be detrimental to the taste of the final product. So only the bright, green leaves are carefully picked for processing.

Impact of climate change

However, climate change is threatening the production of black tea. Researchers have warned that Kenya’s optimal conditions for growing tea will be reduced by a quarter (26.2 per cent) by 2050.

According to the study, Kenya’s most optimal tea-growing areas, such as Mt Elgon and Mbeere, are absent from the climate projections for 2050.

It also predicts that tea production in Kenya’s average tea-growing areas will fall by 39 per cent by 2050. 

Kenya’s temperature will rise by 2.5 degrees Celsius between 2000 and 2050, according to the report. The country will experience extreme rainfall events.

The Rift Valley will especially be affected. According to the Food and Agriculture Organisation report, Kenya’s yearly and monthly rainfall and mean air temperatures are expected to increase moderately by 2025.