The price is for 50 gr

If you love real black tea with a rich taste and tart aroma, but are looking for some sophistication in everything that surrounds you, Kenyan tea will be a real discovery. This is black long leaf tea that strikes with a strong taste from the first sip and leaves a spicy aftertaste with a hint of honey. Some compare it with the famous tea from India - Assam.

Why does Kenyan tea need to be opened? The fact is that few people know about this type of tea, you can buy it only in some online stores and in Kenya itself at a special auction.

This tea is intended for people with a special perception of life and a refined soul. A magnificent drink warms the soul, calms and gives hope that everything will be as you planned. There is nothing from sweet caramel or wild flowers in this variety, it is real black tea, but it will not leave anyone indifferent and will give real pleasure from traditional tea drinking.

Do you know the history of this drink? We report that Kenyan plantations are unusually fertile

Tea plantations in Kenya appeared quite recently, in the 20s of the last century. But, despite the fact that this tea cannot boast as rich a history as Chinese or Indian, its plantations give high yield and are exceptionally fertile.

Tea was brought to Kenya by the British; the tropical climate of this country had a fruitful effect on this plant. Kenyan black tea is grown on alpine plantations, in ideally clean ecological conditions. Kenya is located on the equator, which allows you to harvest tea all year round.

Perhaps very soon Kenyan tea will be as popular as Indian and Chinese. The amazing natural conditions of Kenya will allow you to grow not just tea bushes, but real trees. The juice they contain is found only here, and you will not find it anywhere else in the world.

What is famous for tea from Kenya? Invigorates, tones and helps fight the passage of time

The amazing country of Kenya, tea here is rich, with a bright shade of amber and light bitter taste. It has a strong tonic effect and is perfect for morning tea drinking.

Tea plantations in Kenya are located very high above sea level, so the drink has all the features of high mountain tea varieties:

• Contains antioxidants, thereby helping to fight the influence of aggressive time factors.
• Tones and gives extraordinary vivacity.
• Improves the digestion process, as it neutralizes excess acidity.
• Helps to get rid of slags and toxins, promotes the renewal of the body.

You can talk about the beneficial properties of this drink for a long time, but it is better to buy Kenyan tea, and you can feel its healing effect yourself. It is all the more strange that the Kenyans themselves do not understand the full value of this drink and prefer coffee to it.

How is Kenyan tea made? This requires special mechanisms and precise actions.

Kenyan tea belongs to the infusions with a high level of fermentation, machine processing (CTC) is used, which gives the drink a special astringency and strength.

The process of processing tea leaves can be divided into several stages:

• Pressing leaves to extract juice.
• Grinding tea leaves. For this variety, tea leaves are crushed especially finely.
• Twisting, after which the tea somewhat resembles instant coffee granules.

After that, the tea granules are dried or lightly roasted using special mechanisms. CTC processing suggests that the tea will contain a large number of caffeine, this explains the excellent tonic properties of this drink.

If you want to taste real black tea, Kenya is the best place where raw materials for it can be produced. This tea is often used to make various blended mixtures.

How to brew Kenyan tea? A little cream, lemon and... morning sun

Oh, how wonderful it is to take a sip of real black aromatic tea in the morning. If you cannot imagine the beginning of the day without this drink, then you just need tea (Kenya), which you can buy in our online store. It is interesting that the drink from Kenya is a real black tea, but its strength is somehow harmoniously combined with the softness of the taste.

Love strong black tea? Then tea from Kenya will become a favorite. It is best to drink it in the morning, when the sun has just gilded the tops of the trees and timidly sends its first rays to the Earth.

The taste of tea from Kenya is ideally “shaded off” by cream or milk. Sugar and lemon will also be a great addition to an invigorating drink. All additives are able to soften a certain astringency and strength.

There are several ways to brew Kenyan tea, let's talk about some of them.

The first and easiest way : take an ordinary teapot and heat it up a little (you can just pour boiling water over it). Pour 1 teaspoon of tea into a container and add 250-300 ml of boiling water. Insist 4-5 minutes, and a great drink is ready.

Second way: Heat water in a large pan and add some milk to it. After the liquid boils, throw black tea leaves into it (about 1 teaspoon per 1 cup of water). Liquids are allowed to boil a little. Then the drink is filtered through a metal strainer and poured into cups. You can add milk in batches.

Third way: water is boiled in a large pan, then poured into a kettle. Kenyan tea leaves are added there and the contents of the teapot are gently mixed. After the tea is infused for 5-6 minutes, it can be poured into cups. In order for the taste of the drink to be fully revealed, you can add milk and, if desired, sugar to it.

Here you can buy real Kenyan tea. To preserve the true taste and aroma of this wonderful drink, we use special packaging: three-layer German bags made of golden foil. The innovative clip will not let any hint of the taste of Kenyan tea escape.

Kenyan tea. Everything in his biography is amazing: he comes from a country where they prefer to drink coffee. He is only a hundred years old, and the country is listed in the top three tea producers in the world. Tea with the cheapest processing technology is hard to find on the shelf in a regular store. What is the secret of such an amazing story?

Kenyan tea: a popular rarity

Kenyan tea is a rare drink from young East African plantations. Only in the twenties of the last century, the British brought Assam bushes to Kenya as an experiment. Surprisingly, the plants took root and assimilated in an incredible way, giving another variety for lovers of tea ceremonies.

The rarity of Kenyan tea has nothing to do with seasonality. The unique climate allows you to shoot a quality crop all year round. On the territory of an African country, the raw materials for tea are large fleshy leaves with a lot of juice. The highlands of Kenya, raised above sea level by at least 1500 meters, create ideal conditions for the growth of tea bushes.

Beneficial features

Most often "on the shelves" of online stores there is a granular or small-leaf product from Kenya. And although such a drink is not considered the highest quality, created from African raw materials, it conquers from the first cup.

Impact on the body:

• Rejuvenation: Tea contains a large amount of antioxidants, thanks to which the body is freed from free radicals or harmful molecules that provoke premature aging.
• Improved digestion: the substances contained in tea neutralize excessive acidity, normalizing digestion.
• Purification: useful elements present in tea remove toxins and toxins.
• Toning up: Kenyan tea is an excellent energy drink, in which there is a lion's dose of caffeine. This drink is best consumed in the morning to recharge your batteries for the whole day.

Kenyan is recognized as one of the most environmentally friendly, and according to its properties, the drink can be attributed to highland varieties.

How to brew

The most important difference between tea from Kenya is not a tart taste with a characteristic bitterness or lightness of a delicate aroma, but a fortress. After the product's environmental friendliness, it is the fortress that creates a special reputation for this type of Assamese variety.

For brewing are observed classical proportions: Kenyan black tea - one teaspoon, water - 200 ml or one cup.

The teapot must first be warmed up - pour over with boiling water. Infusion time - 5 minutes. Properly brewed Kenyan tea is a strong drink with a bitter aftertaste.

Note: the hotter the water for brewing, the stronger the drink will turn out.

Gourmet idea: A drink from Kenya goes well with milk (English version) and lemon (Russian version).

“In Africa, the largest producer and exporter of tea is Kenya. As a former British colony, Kenya received tea culture from the British, who planted the first plantation of the Assam tea plant in Limur in 1903. Then, through the efforts of local tribes, plantations arose in the mountainous regions of Kericho and Nandi.

After the Second World War, the British began to expand here tea production, but there was a struggle for the independence of the country, which ended with the proclamation of Kenya in 1964 by a republic. In the same year, the Kenya Tea Development Authority was established, and over the years, tea production, along with coffee production, has been developed into a leading agricultural and export industry. It relied mainly on small private property in the circle of local tribes and grew at a rapid pace.

In 1964 in tea business about 20 thousand small farms were employed with a total plantation area of ​​11 thousand acres (4.4 thousand ha), and by the end of the 90s. there are already about 270 thousand farms on plantations in 222.4 thousand acres (88.9 thousand hectares). If in the 60s. only one tea factory worked, then in the 90s. there were 44 of them, and they processed the products of 13 main tea regions of the country.

With an arid climate in the country, the main region of tea plantations is the Kenyan highlands, located at a level of 1600-3000 m above sea level. The abundance of rains that constantly form over the nearby Lake Victoria makes it possible to obtain high-quality leaf there. Bushes vegetate all year round, but the best collections are considered in January - early February and July. In general, the products are consistently high in quality, which allowed Kenyan tea to take a leading position in the world market.

Kenyan black tea orthodox and CTC with a lot of unblown tips, giving a rich rich infusion, is in great demand in the world market. The “orthodox” tea called “Marinin” stands out, which is close in appearance to Assam loose teas. Kenyan tea is traditionally sold through the Mombasa and London tea auctions, as well as under direct contracts, and goes most of all to England, Ireland, Germany, Canada, the Netherlands, Pakistan, Japan, and Sudan. It is widely used as a raw material for blending with Ceylon and other teas. (V. M. Semenov. "Invitation to tea")

“The history of Kenyan tea growing dates back to 1903, when the first tea plantation was founded by the British colonizers. But only in 1925 the country was able to put tea production on an industrial basis. In this, she was helped by the English companies Brook Bond and James Finley, who began to invest capital from India in local tea growing.

Today, the Tea Council of Kenya directs the activities of almost 270,000 smallholders who grow tea on over 110,000 hectares of tea plantations. In total, about 2 million people are directly or indirectly employed in the tea industry. The volume of tea produced annually reaches 240 thousand tons.

The main tea plantations are located on the plateaus on both sides of the Great Rift Valley. Here, in the south-west of the country, on the plantations around the tea capital of Kenya, the city of Kericho, at an altitude of 1500-2800 meters above sea level, nature has created excellent conditions for vegetation. Warm rains and increased air humidity caused by the nearby Lake Victoria contribute to the year-round growth of tea bushes. Tea is harvested regularly throughout the year, every 17 days.

The consistent high quality of Kenyan tea is one of the main reasons for its steady growth in popularity. In 1996, Kenya took away the laurels of the world's largest exporter from Sri Lanka. It produced 257.4 million kilograms of tea, offering 244.5 million kilograms for export, one million more than second place Sri Lanka.

Basically, Kenyan tea is produced using CTC technology, and only a small number of teas are produced using traditional technology. Today, Kenya holds the third place in the world in terms of the volume of black tea produced, behind only India and Sri Lanka.

Tea (along with coffee) is the main export commodity. It provides about 28% of all export earnings of the country. Kenya's main customers are the UK, Egypt and Pakistan. Canada, Germany, Holland, Sudan also buy Kenyan tea.

In general, Kenyan tea resembles Assam tea. It gives a red-golden infusion with a full, rich and harmonious taste. It is ideal as an invigorating morning drink. Best taken with milk. (Yu. G. Ivanov. "Encyclopedia of tea")

This drink is not as common in our stores as its Indian or Chinese counterparts, but this does not mean at all that it is inferior to them in some way. Kenyan tea is considered the strongest in the world. It is in the greatest demand in England, famous for its high culture of consumption of this product. Strong Kenyan black tea is perfect for those who love not only its invigorating effect, but also a deep rich taste in this tonic drink.

Story

Kenya is the largest producer of this strong invigorating drink in Africa. The history of the emergence of tea plantations here dates back to the beginning of the 20th century. The inhabitants of this hot country were taught the culture of production of this product by the British. They laid the first plantation of Kenyan tea in Limuru. Today tea production is one of the leading export areas in the country.

cultivation

About 250,000 tons of tea product are produced in Kenya annually. A feature of Kenyan plantations is that they are located high in the mountains at a level of up to 3 thousand meters above sea level. The abundance of rain, proximity to the equator, the presence of particles of volcanic rock in the soil determine the high yield of Kenyan tea and the uniqueness of its taste.

Production

Compared to analogues, Kenyan black tea has a fairly high degree of fermentation.

In its production, the CTC method is used, a machine processing that gives the drink a special strength and taste. Tea processing consists of the following processes:

• pressing leaves to extract juice from them;
• crushing tea leaves;
• twisting the leaves into granules;
• drying and roasting of granules.

The CTC method produces tea with a high content of caffeine, which is a very effective tonic. The tea raw materials of Kenya are used not only to obtain granulated tea, but also for the preparation of various tea blends.

Many manufacturers sell under a certain brand not pure varieties, but mixtures of several, and often tea blends contain raw materials from various plantations. different countries. For example, the well-known product Lipton, in addition to Chinese and Indian, contains Kenyan tea.

Many connoisseurs speak enthusiastically about Kenyan granulated tea, although true connoisseurs prefer exclusively large-leaf plantation tea.

Features of quality and taste

The highest quality is considered Kenyan tea, harvested in July. A drink that was grown between January and February is also valued. With its appearance, it resembles the Indian Assam tea. Distinguished by its delicate aroma and strength. When brewed, the drink turns into a transparent saturated infusion of dark amber (cognac) color. A special charm is given to the drink by the presence of slight bitterness and astringency. According to reviews, Kenyan tea is softer when drunk with sugar and milk.

In Russia, this product is not well known. On the domestic market, mainly granular or small-leaf varieties are sold.

This drink leaves no one indifferent. According to users, this product does not contain the taste and aroma of flowers or fruits, as happens in other drinks, but of real strong black tea.

Beneficial features

Since the tea plantations in Kenya are located extremely high above sea level, the drink contains all the features of high-mountain tea varieties, which:

• due to the richness of antioxidants in it, it helps in the fight against the aggressive effects of time factors;
• effectively tones and invigorates;
• neutralizing excess acidity, improves the digestion process;
• helps to get rid of toxins and slags, provides renewal of the body.

When brewing some varieties, connoisseurs recommend the use of spices. Experts advise drinking black Kenyan tea in the morning, as it contains a large dose of caffeine, thanks to which you can feel active and alert for several hours.

How to brew?

Brewing this tea, according to connoisseurs, is nothing unusual. To get the strongest drink, you should use boiling water for brewing and preheat the kettle well. The scheme is quite simple: the teapot is poured over with boiling water or heated, one teaspoon of tea is added (per 250 ml of water) and poured with boiling water (t = 80-95 ° C). After that, let the tea brew for 2-3 minutes. Tea from Kenya is brewed several times. Dry tea has the same bright and rich aroma as brewed tea.

other methods

There are many recipes for brewing tea from this manufacturer. Experts recommend using the following popular method. A ladle is taken, water is heated in it, milk is added, and when the liquid begins to boil, tea leaves are added there. Then the tea is boiled for another 1 minute and poured through a strainer into a cup.

This case does not imply the need for a special infusion of the drink: it can be immediately poured into cups, removed from the heat. Some varieties are first brewed in 1/3 of the volume of water, and after 2 minutes, boiling water is added to 2/3 of the volume. At the same time, the cup is not filled to the top, as it is necessary to leave room for the foam. The presence of the latter is considered one of the signs of the high quality of a drink made from plantation teas. After 5 minutes of brewing, it is recommended to drain the finished drink into a separate bowl, since the brew sometimes gives bitterness.

"Nuri"

Kenyan tea "Nuri" is the best-selling black tea brand in Russia, a multiple winner of prestigious awards. All types and varieties of this tea brand are developed taking into account the tastes and preferences of consumers.

V trademark"Princess Noori" combines several areas of the assortment - in "Otborny", "High-mountainous original", "Kenyan" varieties of leaf, bagged, granulated, as well as teas in pyramid bags are presented. According to the reviews of domestic connoisseurs and connoisseurs of tea taste, they ideally embody many of the most sophisticated ideas about this drink.

Kenyan tea appeared on the world market relatively recently, but has already managed to find its fans.

The beginning of the African tea industry dates back to 1924 and is associated with the opening of full-fledged commercial tea plantations. The bushes themselves were planted much earlier, 20 years before this official date. When time showed that the cultivation and export of tea could indeed become successful projects in Kenya, an institute was even opened here, which was engaged in breeding new varieties of bushes and developing agronomic culture.

Today, Kenya successfully produces over 450,000 tons of tea, most of which is exported to Ireland, Canada, Germany, etc. African products are popular in all corners of the world. The Kenyan authorities even forecast an increase in production to 500,000 tons by 2020.

Agro-climatic zones

In the republic, from 7 to 10 agro-climatic regions are distinguished, of which two are called exactly the same. Tea factories were built in each of the regions. They process raw materials from various plantations owned by small farmers.

Regions are divided into 2 major parts:

Eastern tea zone includes:

• plantations in the area of ​​Mount Kenya (the expanses of Mount Kenya). There is also a national park of the same name.
• plantations near the Aberdare Range, reaching an altitude of 4,000 m above sea level
• other territories.
• Western zone includes:
• plantations in the area of ​​Kisai, Kericho
• Nandi Hills area
• other areas.

Experts note that the weather conditions in Kenya, the highlands and volcanic soils create ideal conditions for growing delicious and high-quality tea.

For example, the green Nandi Hills are located on a plateau over 2,000 m above sea level. It is quite cool and humid here due to frequent rains and temperatures not exceeding 18-24 degrees.

On a note! Oriental Kenyan teas are considered to be superior in quality to Western counterparts, and therefore are a bit more expensive! However, the regions constantly compete with each other, and a flexible pricing policy sometimes equalizes the position of the parties.

Taste characteristics

Quality

The taste of Kenyan tea is very dependent on the season in which the leaf and tips are harvested. There are two seasons:

• dry
• raw.

Tea harvested during the dry season, especially from January to March, is considered to be of higher quality than that produced in June or July. As for tea from the crop harvested during the wet season, this blend is completely inferior to the first two.

Color and consumer properties

The following types of tea are produced in Kenya:

• black
• green
• White
• yellow.

The main percentage of all products falls on black Kenyan tea, the main consumer qualities of which are as follows:

• quickly brewed, that is, instantly stains the infusion in a dark brown color
• maintains transparency
• gives the infusion pleasant taste and flavor
• gives the infusion all the caffeine contained in the granular leaves
• it is combined with absolutely any additives: pepper, lemon, milk, spices.

It is for these qualities that tea is appreciated by most consumers.

Taste and aromatic characteristics

In any black Kenyan tea, honey, floral, chocolate and / or caramel shades are clearly manifested. Remarkably, the last two features are a consequence of technological processes, and not the specifics of the tea leaf.

Caramel-chocolate notes are a natural result of overheating of raw materials at the last stages of production. But honey-floral notes are the natural heritage of varieties and manifest themselves differently in different blends.

For example, in orthodox teas, they quickly go into the aroma, creating a very pleasant bright range with an even taste.

In granulated teas, the original notes are hidden behind a specific bitterness, which is considered the highlight of Kenyan tea.

As for additives, the cream poured into low-grade Kenyan tea smooths out its bitterness, gives the aftertaste a velvety and nobility.

Sugar and honey help bring out the caramel and chocolate notes, while lemon brings out the power of the floral-spicy undertones.

Production technologies

Classic teas

Kenyan factories specialize in:

• on orthodox (classic) teas
• on blends produced by the "cut tear crush" (CTC) method.

The teas of the first category include, for example, large-leaf loose Kenya Koasbei TGFOP Estate Tea. The bushes of this black tea are grown at an altitude of 2,000 km. In addition to harvesting, a number of other stages of production are carried out manually.

The rich transparent golden color of the infusion and the caramel-malty taste are classics recognized all over the world, which cannot be replaced by any innovation.

The Kenya Kaproret GFOP tea variety is rare. The golden chestnut leaves turn into a sparkling infusion with floral notes when brewed. The drink is credited with invigorating and tonic properties, recommended for use in the morning.

From the Lelsa plantation, raw materials are taken for the production of another orthodox tea - Flowery Broken Orange Pekoe. The copper-colored infusion bears little resemblance to classic Kenyan black tea, but the honey-floral aroma immediately makes it clear where the blend came from.

All orthodox teas are delicious, soft, fragrant. The main thing is that flavors and artificial additives are not used in their production.

In granules

It's time to dispel the erroneous stereotype that only large-leaf teas can be classified as the highest grade. Today, Kenyan elite tea and crumbs in bags are a product packaged from raw materials of the same quality and prepared using a single technology. The difference between them is that:

• large tea leaves are brewed very slowly, and the drink is weak
• medium-sized leaves brew faster, and the infusion acquires a more pronounced taste
• small-leaf crumbs (or granules) are brewed instantly, and when it is overexposed in water, the drink becomes especially strong and even bitter.

On a note! Of all the options, the last tea is ideal for pairing with milk.

As for the CTC technology, the production process of plantation Kenyan tea is completely mechanized. It has 4 stages:

• sheet pressing
• crushing of pressed raw materials
• rolling tea into granules
• frying/drying pellets.

This sequence of work on raw materials in compliance with the processing time allows you to save as much as possible chemical composition product, its consumer characteristics and at the same time remove bitterness and excessive astringency.

The result is a tea leaves, which, when insisted, partially repeats the signs and properties inherent, for example, in Assam tea. Beautiful browns and purples harmonize with caramel-floral flavors.

On a note! Kenyan tea is often used as a natural addition to Ceylon tea. For example, it can be found in blends from Lipton or Ahmad Tea!

How to cook

Plantation tea of ​​Kenya, Vietnam, India or any other country must be brewed in good quality water (without foreign impurities and special hardness). Water is brought to a boil and removed from heat.

The kettle is preheated. The blend is poured not with boiling water, but with slightly cooled water. The average temperature is 95 degrees.

An exhaustive characteristic of all types of Kenyan tea:

All materials on the site are presented for informational purposes only. Before using any means, consultation with a doctor is MANDATORY!