Tea

Tea is a popular beverage made by infusing dried leaves from the Camellia sinensis plant in hot water. Its flavour, aroma, and color can vary depending on the type of tea and the processing method used. The four main types of tea are:

  1. Green Tea: Made from unoxidized leaves, green tea is light and refreshing with grassy or vegetal flavours. It is often enjoyed for its health benefits, as it is rich in antioxidants.

  2. Black Tea: Fully oxidized, black tea has a stronger, bolder flavour, ranging from malty to fruity. It is the most commonly consumed tea worldwide and often enjoyed with milk or sugar.

  3. Oolong Tea: A partially oxidized tea, oolong has a flavour profile between green and black tea, with floral, fruity, and sometimes creamy notes. Its taste can vary greatly depending on the oxidation level.

  4. White Tea: Made from young tea leaves and buds that are minimally processed, white tea is the most delicate with light, sweet, and floral flavours.

In addition to these, there are flavoured teas (like Earl Grey, jasmine, or chai) and herbal teas (made from herbs, spices, flowers, and fruits). Tea can be served hot or iced and is often paired with milk, sugar, lemon, or honey to suit personal tastes.

Kenyan

Kenyan tea is known for its robust, full-bodied flavour and vibrant, reddish-brown color. It is primarily grown in the highland regions of Kenya, where the climate and altitude provide ideal growing conditions. Kenyan tea is predominantly produced from the Camellia sinensis variety, particularly the variety known as Kenyan highland tea.

Here are some key characteristics of Kenyan tea:

  1. Flavour Profile: Kenyan tea is often described as strong, brisk, and astringent. It has a bold, malty taste with citrusy notes and a hint of sweetness. This makes it ideal for those who enjoy a strong, flavourful cup of tea, especially in blends like breakfast teas or chai.

  2. Color: The brewed tea is typically a deep amber or reddish-brown color. This rich hue is a result of the oxidative processes during production.

  3. Varieties: The majority of Kenyan tea is black, with green and white teas being less common. Kenyan black tea is often broken leaf tea, processed into types like CTC (Crush, Tear, Curl) or orthodox, both of which are commonly used in tea bags and for mass-market production.

  4. Processing: The processing of Kenyan tea involves several stages, including plucking, withering, rolling, fermenting, drying, and sorting. The most common type of processing in Kenya is the CTC method, which produces small, uniform tea leaves, making it perfect for fast brewing in tea bags.

  5. Growing Regions: Some of the most famous growing areas for Kenyan tea include Kericho, Nandi Hills, and the region around Mount Kenya. The high altitudes, rich volcanic soil, and consistent rainfall contribute to the quality of the tea.

  6. Health Benefits: Like other black teas, Kenyan tea is rich in antioxidants, particularly flavonoids, which are believed to support heart health and improve digestion. It also contains caffeine, providing an invigorating boost.

Kenyan tea is a global favorite due to its strong flavour and versatility. It is often enjoyed with milk, sugar, or honey, or brewed into chai for a spiced tea experience.

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