The History

• In 1903, Tea (Cemellia sinesis) seedlings introduced to Kenya from India by G.W.L Caine and first planted in Limuru, 37 km North East of Nairobi.
• The First Tea grew into large trees, forming historical featres on what is now Uniliver's Mabroukie Tea Estate.
• In1924, commercial cultivation of Tea in Kenya begun.

Tea Growing in Kenya

• Kenya ranks third (3rd) largest producer and exporter of Tea in the world.
• Exports 500,000 tonnes per year ( 25 % of world exports ).
• 203,006 ha (501,639 acres) are under cultivation.
• Tea grows in the highlands between 4900-8860 ft. above sea level (1500-2700m) with alluvial soils, giving it unique quality and taste.
• No applicaiton of pesticides and chemicals therfore guranteeing health and safety to consumers.

Growing Conditions

• Kenya Tea growing regions are endowed with ideal climatic conditions that are tropical and volcanic red soils. Rainfall is well distrubuted ranging between 1200-1400 mm per year with long sunny days.

Plucking, Manufacture and Quality

• Distinct and high quality Teas made from the upper two leaves and a bud . Young shoots are plucked in regulat cycles ranging from 7 to 14 days
• Tea manufactured using Cut, Tear, and Curl (CTC) method to ensure maximum cuppage per unit weight
• Good agronomical and manufacturing practices , making Kenya the leading producer fo the best Black Tea in the World

Tea and Human Health

• Tea has been proven to be a health enhancing beverage
• Tea contains no addictives, preservatices or artificial coloring, and is cholestoral free when consumed without milk or sugar.
• Research findings shows that polythenols or flanovoids found in Tea have powerful anti-oxidant properties which could reduce the risk of developing certain diseases including cancer, heart and dental ailments.
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