Kenyan tea is produced free of Pesticide from natural high altitude highlands. No application of Agrochemicals..

It is grown along the equator and therefore it receives adequate sunlight throughout the year allowing for natural photosynthesis which helps yield naturally-high quality tea.

Kenya Tea is grown in areas of altitude between 1500-2700 meters above sea level, receiving 1200-1400mm of rainfall annually which is spread throughout the year. This makes the supply of Kenya tea consistent throughout the year both in quantity and quality.

Kenya has a variety of tea, which are natured to suit the tea growing regions. Research continues to be undertaken in this area. With each new variety developed, chemical properties of the produce is enhanced. This implies that the health attributes that tea is associated with can be found in abundance in tea from Kenya. Over 90% of tea from Kenya is hand-picked. Only the finest top two leaves and the bud are used for tea production. This explains the excellent cuppage and aroma. Kenya has over the years developed skills in tea production which can be attested to by the quality of the tea. Kenya tea factories/producing facilities are certified with the internationally acclaimed standards.

Types of Teas

• Green tea This is made by steaming green tea leaves to stop oxidation, rolling the leaves to express flavor and then heating them to dry.
• Black tea This is made by drying the green leaves in a process known as “withering” so the leaves become oxidized (also known as fermented), rolling them, and then applying hot air to stop the oxidation process.
• Oolong Also known as red teas take after the black teas in that they are prepared the same way, but with a shorter drying period so the leaves are not as oxidized, or aerated.