Kenya’s top export is tea, followed by fresh-cut flowers and then coffee. Globally, Kenya is the third-largest tea producer, with about 99% of its tea processed through the CTC (crush-tear-curl) method, similar to India. Although a small percentage is made using traditional orthodox methods, Kenya’s focus on fine tea is relatively new in the global market.
For a long time, Kenya’s tea production was mostly low-grade fanning used in popular brands like Lipton, with much of it exported to the UK. Most of this tea ends up in tea bags or blends aimed at British tastes, making it a staple for big global tea companies.
However, there’s been a shift in recent years. More Kenyan estates are embracing orthodox methods, producing higher-quality teas.
Kenya has also branched out into green, black, white, and oolong teas, as well as the unique purple tea, which is gaining attention for its distinctive flavor and health benefits.
Interestingly, small-scale farmers under the Kenya Tea Development Agency (KTDA) now produce 60% of the country’s tea, with multinational and large-scale growers making up the remaining 40%.
This shift towards small-scale farming has been fueled by better access to the global market, allowing these growers to focus on higher-quality production while steadily taking a bigger share of the industry.
Kenyan Tea Flavor Profile
Unlike Kenyan coffee, which tends to have a bright, light, and acidic profile, Kenyan tea is much more diverse. The flavor really depends on the region where it’s grown: Generally, Kenyan tea has a deep, earthy taste, but each region or growing zone adds its own twist, so you have to be specific about where it’s from if you’re after a certain flavor.
Kenyan tea isn’t just “tea from Kenya”—it has distinct flavor notes that make it easily recognizable, kind of like Malawian tea. Like many African teas, Kenyan black tea has that earthy richness. In some ways, it’s comparable to Chinese teas, but it’s also pretty close to Assam tea from India. The key difference is that Assam tea tends to be slightly bitter with a dry finish, which is why it’s often paired with milk.
Kenya Tea Growing Regions
Out of the total 75 districts in Kenya, tea is grown in 19 of them with Kericho being the largest, most of these regions are in the Rift Valley, Central, Western, and Nyanza parts of the country. The tea-growing districts in Kenya are as follows:
- Bomet-(Rift Valley)
- Bungoma-(Western)
- Elgeyo Marakwet-(Rift Valley)
- Embu-(Central)
- Kakamega-(Western)
- Kericho-(Rift Valley)
- Kiambu-(Central)
- Kirinyaga-(Central)
- Kisii-(Nyanza)
- Meru-(Central)
- Murang’a-(Central)
- Nandi-(Rift Valley)
- Nakuru-(Rift Valley)
- Narok-(Rift Valley)
- Nyamira-(Nyanza)
- Nyeri-(Central)
- Tharaka-Nithi-(Central)
- Trans-Nzoia-(Rift Valley)
- Vihiga-(Western)
CTC vs Orthodox Tea
CTC tea and orthodox tea differ mainly in how the leaves are processed. In CTC (crush, tear, curl), the leaves are cut into small pieces, which speeds up the brewing process since there’s more surface area for the water to interact with, making the inner leaf more accessible. Whole-leaf tea, on the other hand, takes longer to brew because the water has to penetrate the leaf more slowly.
CTC tea tends to brew stronger and is ideal for drinking with milk, as it can be a bit too intense on its own. Whole-leaf tea(orthodox) is usually considered higher quality and offers more control over the brew strength—you can still get a strong cup if you use enough leaves, but it’s typically best enjoyed plain.
While CTC is often seen as lower quality, it has its place for those who prefer a quick, robust brew. The result is usually stronger, but it can sometimes be harsher and less smooth compared to whole-leaf tea.
Kenyan Purple Tea
Purple tea comes from mutant tea varietals, known for their unusual leaf color, shape, and growth patterns. In China, the best purple tea comes from two Assamica varietals with young stems that turn purple.
Kenya also produces purple tea, but it feels more like a “marketing scheme”. It’s often promoted as a separate category alongside black and green tea, which can be misleading. One blend, for example, combines jasmine green tea, Kenyan purple tea, jasmine blossoms, and cornflower blossoms. The result is a strong jasmine fragrance with a clean, pleasant taste.
At its core, purple tea is simply tea with anthocyanin, the same pigment that gives blueberries their color. Flavor-wise, it’s not much different from green tea, though you can detect a faint taste of the anthocyanin.
While Kenya has embraced purple tea, black tea remains the country’s signature. Still, purple tea has gained some popularity in recent years, appealing to tea lovers as something a bit exotic. Its taste strikes a balance between red tea and oolong, with a floral aroma that stands out from the usual Kenyan teas.
Best Brands For Kenyan Tea
- Royal Tajiri Tea from Royal Tea of Kenya (Best CTC)
- Kenya Michimikuru Estate FBOPF
- Kenya GFOP Milima from TeaGschwendner
- Kaimosi CTC from Harney and Sons
- Royal Golden Safari
- Kenyan FBOP
- Handcrafted Kenyan from Murchie’s Tea & Coffee Ltd
- Nandi Royal OP
- Nandi Royal GFBOP Black Tea
- Golden Kenya GFBOP
- Kenya Oolong Tea from Simpson & Vail
Do Kenyans Drink Tea?
Unlike Kenyan coffee, which is mostly exported, Kenyans actually drink their own tea – a lot of it, in fact. Fun fact: Over 90% of hot beverages consumed in Kenya are tea, usually enjoyed as “chai,” but not the spiced masala chai you might expect. Instead, it’s a local twist with a unique blend of spices.
Also Read: Why Kenyans Don’t Drink Their Coffee
Regarding the tea, Kenyans mostly go for CTC brands, with Kericho Gold being a standout. It’s even sold internationally, and for good reason. This tea mixes finely processed CTC granules with a few golden strands of tea leaf sprinkled in. Honestly, it’s probably one of the best CTC teas I’ve tried, though I guess it’s not 100% pure CTC.
Now, here’s the twist: most of the premium Kenyan tea is exported for big bucks. What we get in local stores isn’t exactly top quality. Even within Kenya, tea is graded, but the difference between grades 1 and 3 is more about brewing time than quality—grade 1 just dissolves faster.
The tea you find in supermarkets is usually lower quality compared to the unbranded, factory-packed versions. Those are rare, though, and each farmer only gets a couple of packets, (like two at most) a month as a little incentive.
Finding high-quality Kenyan tea locally is pretty tough, but it’s much easier to come across it in international markets. Below are some of the locally sold retail brands
Also Read: The 5 Best Local Tea Brands in Kenya Ranked; Worst to Best
Where to Buy Kenyan Tea
- TeaSource
- Royal Tea of Kenya
- Ajiri Tea
- Justea
