HISTORY OF KENYA
TEA
• First Tea (Camellia sinensis) seedlings introduced
to Kenya from India by one G.W.L. Caine in 1903, and planted in Limuru,
near Nairobi.
•
The first Tea bushes have grown into large trees, forming an historical
feature on what is now Unilever’s Mabroukie Tea Estate.
• Commercial cultivation of Tea in Kenya began in 1924. Currently,
Kenya prides itself as one of the world's leading black Tea producers.
TEA GROWING IN KENYA
Kenya the third largest producer and the leading exporter of Tea
in the world (23%).
Tea grown on the highlands (1500m-2700m), with alluvial soils,
giving it a unique quality and taste.
No application of pesticides and chemicals, therefore guaranteeing
health and safety to consumers.
GROWING CONDITIONS
Kenya's Tea growing regions endowed with ideal climate; Tropical,
volcanic red soils; well distributed rainfall ranging between 1200
mm to 1400 mm per annum; long sunny days are some of the climatic features
of the Teagrowing regions.
PLANTING MATERIAL
Vegetative propagation of high-yielding, well-adapted clones. Over
49 varieties so far developed by the Tea Research Foundation of Kenya
(TRFK).
No chemicals used. Fertilizers are regularly added to replenish
soil nutrients.
PLUCKING and MANUFACTURE
& QUALITY
Distinct, high quality Teas made from the upper two leaves and
a bud. Young shoots plucked in regular cycles ranging from seven to
14 days.
Tea manufactured using Cut, Tear and Curl (CTC) method to ensure
maximum cuppage per unit weight.
Good agronomical and manufacturing practices, making Kenya the
leading producer of the best black tea in the world.
Teas with medium to very fine qualities, the attributes that make
Kenya Tea the most sought after beverage in the world.
PRODUCTION and EXPORT
Planted area of over 157,720 hectares, with production of about
345,817 metric tonnes of made Tea.
Over 325,533 metric tonnes exported.
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