Aroma Kenya F.O.P.
Kenya’s tea production is larger than China and India and due it its constant rainfall and long sunny days they can produce all year round. The volcanic soils help produce a full-bodied very deep in colour malty flavour. This grade is a large leaf which takes longer to infuse drawing out the strong flavour.
Tea production was introduced in 1903 to Kenya. Because of the crush, tear, curl method used for drying and its strong flavour it is used in many blends, often paired with Indian teas because of its strength. Because of the large production of tea in Kenya most plantations use machinery for picking and drying, however small estates still use traditional methods.