Kenya’s black tea occupies a unique taste, and its black tea processing machines are also relatively powerful. The tea industry occupies an important position in the Kenyan economy. Along with coffee and flowers, it has become the three major foreign exchange earning industries in Kenya. One after another tea gardens come into view, like green carpets spread on the hills and valleys, and there are also scattered tea farmers on the “green carpet” bending over to pick tea. Looking around, the field of vision is like a beautiful landscape painting.

In fact, compared with China, the hometown of tea, Kenya has a short history of growing tea, and the tea garden machines used are also imported from foreign countries. From 1903 when the British introduced tea trees to Kenya to today, Kenya has become the largest tea producer in Africa and the largest exporter of black tea in the world in just over a century. The quality of Kenyan tea is very good. Benefiting from the annual average temperature of 21°C, sufficient sunlight, abundant precipitation, relatively few pests, and the altitude between 1500 and 2700 meters, as well as the slightly acidic volcanic ash soil, Kenya has become a source of high-quality highland tea. Ideal origin. Tea gardens are basically distributed on both sides of the Great Rift Valley in East Africa, as well as in the southwestern part of the area close to the south of the equator.

The tea trees in Kenya are evergreen all year round. In June and July every year, tea farmers pick a round of tea leaves on average every two or three weeks; in the golden season of picking tea in October every year, they can pick once every five or six days. When picking tea, some tea farmers use a cloth strip to hang the tea basket on their forehead and behind their back, and gently pick one or two pieces of the top tip of the tea tree and put it into the basket. Under normal circumstances, every 3.5-4 kilograms of tender leaves can produce one kilogram of good tea with golden color and strong fragrance.

The unique natural conditions endow Kenyan black tea with a unique taste. The black tea produced here is all broken black tea. Unlike Chinese tea leaves, you can see the leaves. When you put it in a delicate tea cup, you can smell a strong and fresh smell. The color of the soup is red and bright, the taste is sweet, and the quality is high. And black tea seems to be like the character of Kenyans, with a strong taste, mellow and refreshing taste, and a passion and simplicity.