Kenyan Tea

Kenya is one of the world’s leading producers and exporters of tea, and tea is a big part of the country’s culture, economy, and daily life. Here’s a quick overview of tea in Kenya:

🫖 Kenyan Tea Overview

• Major Regions: Tea in Kenya is mainly grown in highland areas with volcanic soils, abundant rainfall, and ideal temperatures. Key regions include:
• Kericho
• Nandi Hills
• Nyeri
• Murang’a
• Bomet
• Kiambu
• Type of Tea: Kenya is best known for its black tea, especially the CTC (Crush, Tear, Curl) variety used in most tea bags around the world. However, there’s growing production of green, white, and purple tea (the last one being quite unique to Kenya).
• Flavor Profile: Kenyan tea is known for its briskness, bright color, and bold flavor—often described as strong and malty. It’s frequently used in blends like English Breakfast.

🇰🇪 Cultural Side of Tea

• In many Kenyan households, tea is consumed several times a day, often made with milk and sugar, similar to chai.
• A common type is “chai ya maziwa” (tea with milk) or “chai ya rangi” (black tea without milk).

📈 Economic Impact

• Tea is one of Kenya’s top foreign exchange earners.
• The industry supports over 600,000 smallholder farmers, most of whom sell through the Kenya Tea Development Agency (KTDA).
• Mombasa hosts one of the largest tea auction centers in the world.

Would you like to know more about visiting a tea plantation, buying Kenyan tea, or even how to brew it the traditional Kenyan way?