What are the main producing areas of Kenyan tea? What are the advantages and characteristics of Kenyan tea?

Kenyan tea comes from natural high elevations and does not use pesticides.

It grows near the equator, so it gets plenty of sunlight throughout the year and carries out natural photosynthesis, which helps to produce natural high-quality tea.

Tea is planted in areas 1500-2700 meters above sea level, with annual precipitation of 1200-1400 mm, distributed throughout the year. This makes the supply of Kenyan tea consistent in quantity and quality throughout the year.

Kenya has a wide variety of tea, which is naturally suitable for tea-growing areas. Research continues in this field. With the development of each new variety, the chemical properties of agricultural products have been enhanced. This means that the health properties of tea can be found in large quantities in Kenyan tea. More than 90% of Kenya's tea is picked by hand. Only the top two leaves and buds are used to produce tea. This explains its excellent cup shape and aroma. Kenya has developed tea production skills over the years, which can be demonstrated by the quality of tea. The Kenyan tea factory / production facility is certified by internationally recognized standards.

The types of Kenyan tea

There are three kinds of tea: green tea, oolong tea and black tea.

This is the result of the processing of tea in any of three different ways (unfermented, partially fermented or fully fermented).

Green tea: this kind of tea is made by steaming green tea to prevent oxidation, rolling up the tea leaves to express their taste, and then heating and drying.

Black tea: this kind of tea is made by "wilting" the green leaves so that the leaves are oxidized (also known as fermentation), then roll them up, and then use high temperature to stop its oxidation fermentation process.

Oolong tea: oolong tea, also known as black tea, is made in the same way as black tea, but the drying time is shorter, so the tea will not be oxidized or fermented.