Kenyan tea

In Kenya, tea is grown mainly in the highlands around the Rift Valley and on the slopes of Mount Kenya. Much of it comes from smallholders who deliver their leaves to factories. Kenya is one of the most important exporting countries for black tea.

The tea, mostly made by the CTC method, gives a bright coppery-red, strong liquor that goes well with milk. It is a common component of tea bags and breakfast blends. There are also smaller quantities of orthodox, green and purple teas.