Vision
To make Kenya tea the preferred tea in the world.
Mission
To promote the production and marketing of high quality tea to the domestic and international market. Tea Board of Kenya is the government agency responsible for regulation and promotion of the Kenya tea industry. Its core functions include:
• Regulation, control, improvement of cultivation, processing and trade of tea
• Control of pests and diseases
• Investigation of, research into, and co-ordination of training in all matters relating to the tea industry
• Promotion of Kenya tea and
• Collection, collation and dissemination of industry information.
The History
The first tea (Camellia sinensis) seedlings were introduced to Kenya from India by one G.W.L. Caine in 1903, and planted in Limuru, near Nairobi. The tea bushes planted then have grown into large trees, forming an historical feature on what is now Unilever’s Mabroukie Tea Estate. Commercial cultivation of tea in Kenya began in 1924. Currently, Kenya prides itself as one of the world’s leading black tea producer.
Tea Growing in Kenya
Kenya is the third largest producer and the leading exporter of tea in the world, contributing 23 per cent to the global market. Tea is grown on the highlands (1500m-2700m), with alluvial soils, giving it a unique quality and taste. There is no application of pesticides and chemicals, therefore guaranteeing health and safety to consumers.
Growing Conditions
Kenya’s tea growing regions are endowed with ideal climate. Tropical, volcanic red soils; well distributed rainfall ranging between 1200 mm to 1400 mm per annum and long sunny days are some of the climatic features of the tea growing regions.
Planting Material
Tea is planted through vegetative propagation of high-yielding, well-adapted clones. Over 49 varieties have so far been developed by the Tea Research Foundation of Kenya (TRFK). No chemicals are used. Fertilizers are regularly added to replenish soil nutrients.
Plucking, Manufacture and Quality Distinct, high quality teas are made from the upper two leaves and a bud. Young shoots are plucked in regular cycles ranging from seven to 14 days. Tea is manufactured using Cut, Tear and Curl (CTC) method to ensure maximum cuppage per unit weight. Good agronomical and manufacturing practices are consistently applied, making Kenya the leading producer of the best black tea in the world. Teas with medium to very fine qualities are the attributes that make Kenya tea the most sought after beverage in the world.
Planted Area and Production
The tea planted area covers over 158,000 hectares, with production of about 345 million Kilogrammes.
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Sicily K. Kariuki, Managing Director
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Titus G. Kipyab, Chairman of the Board of Directors
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Tea and The Kenyan Economy
The tea sector is the second leading foreign exchange earner, contributing about 26 per cent of the total foreign exchange earnings. It supports livelihoods of more than 5 million Kenyans directly and indirectly. Tea growing and manufacture are carried out in the rural areas thereby contributing significantly to development of rural infrastructure as well as enhancing the economic well-being of rural communities.
Tea and Human Health
Tea has been proven to be a healthenhancing beverage. A natural drink, tea contains no additives, preservatives or artificial colouring, and is cholesterolfree when taken without milk or sugar. Research findings show that polyphenols or flavonoids found in tea have powerful anti-oxidant properties, which could reduce the risk of developing certain diseases including cancers, heart and dental ailments.