The difference between Kenyan first-class black tea and second-class black tea how about Kenyan black tea

Kenya is a great country worth visiting. Many people like to travel to Kenya and enjoy the resorts, scenery and wildlife there. However, there are many other things that make Kenya a beautiful place. Kenya has made good progress in developing its agricultural products, especially the tea industry. For Kenyan farmers, tea is a valuable cash crop, and for many of them, tea is the only basis of their annual income. For a long time, tea has been regarded as a healthy drink. This is a natural drink that contains no additives, preservatives or artificial colors, and no cholesterol when it contains no milk or sugar. It is also famous for its bright, attractive colors, fresh taste and the texture of fragrant leaves. African tea, traditionally used for blending, is now emerging in specialty markets with its own rights. Tea was first introduced to Kenya in 1903 and was grown in Limru. However, the commercialization of this kind of tea began in 1924, and since then, Kenya has claimed to be a major producer of black tea. Kenya is one of the largest tea producers and exporters in the world. Kenya is currently the third largest tea producer and exporter after China and India. Like tourism, horticulture and Kenyan coffee, Kenyan tea is one of the country's largest sources of foreign exchange earnings, and the task of managing small-scale farmers falls to KTDA. At present, the Korea Tea Industry Association has 62 tea factories, serving more than 500,000 small farmers with a planting area of more than 100000 hectares. Of all the tea produced in Kenya, KTDA produces more than 60 per cent, and the rest is produced by large estate producers. Classification of tea Kenyan tea is divided into two categories. There are some large privately owned plantations, such as the African Highlands, Brookbond and limited production estates in the east. There are also individual factories run by some agents. These privately owned plantations are called the Kenya Tea Farmers' Association. Carejo in the East African Rift Valley is their base, and they control nearly 40% of Kenya's tea. The second category is the small farmers who form co-operatives. The Kenyan government has built large factories for them. 60% of Kenya's tea is controlled by these farmers. Small-scale farmers also produce the best grade of tea. The Kenya Tea Development Authority manages their tea. They have a total of 45 factories. Kenya's best tea grows in the eastern part of the Great Rift Valley, the highlands of Kenya. There are two best seasons in Kenya, both of which are long rainy seasons. In these seasons, the output of tea is so high that sometimes the factory cannot handle such a large quantity. The achievement of tea when tea is processed, it is divided into different grades:

1. The main grades include: BP1 (Breaking White Oil 1), which accounts for about 12-14% of the total output. It has the largest size. This wine is a little light-bodied, but it has encouraging aroma characteristics. PF1 (Pekoe Fanning 1)-this is about 58-60%, forming the bulk of production. It is made up of black particles slightly smaller than BP1. D1-this is made up of the smallest particles, accounting for about 4-6% of the total production. PD (Pekoe Dust)-It forms 10-12% of the production, often black and finer than the PF1 often with thick liquor-it accounts for 10-12% of production, is usually black, is thinner than PF1, and usually has a strong wine aroma. There are traces of black tea and a large number of small fibers screened from primary tea in the mixture. F1 accounts for about 3-4% of tea production, and is very useful in tea bags because of its fast brewing speed, rich flavor and good color. Dust-made up of small fragments of broken leaves, is usually used to make strong tea quickly and is also popular. two。 Secondary grades include Dust Tea (D), broken mixed White Milk Tea (BMF) and traditional tea, including Bai Hao Tea (P), Hua Bai Hao Tea (FP), Hua Orange Bai Hao Tea (FOP), Orange Bai Mao Tea (OP), broken Orange Bai Ma Tea (BOPF) and Dust Tea (D). The difference between all kinds of tea in the international market lies in the processing method. Most Kenyan teas are made by cutting, tearing and CTC. The tea made by the CTC method has more brewing surfaces, and the brewed tea is thicker, thicker, brighter and more lively, ensuring the maximum cup page per unit weight. Kenya, which produces black tea instead of traditional green tea, is the world's third largest black tea producer and major exporter. This kind of tea tastes very good. If you are a tea drinker, this is a popular recommendation.