Exquistite Tea

About Us

Tea, is the most popular beverage consumed by two-thirds of the world’s population which is made from the processed leaf of Camellia sinensis plant, a shrub native to China and India, and contain unique antioxidants called flavonoids. The most potent of these, known as ECGC, may help against free radicals that can contribute to cancer, heart disease, and clogged arteries.

All these teas also have caffeine and theanine, which affect the brain and seem to heighten mental alertness. The more processed the tea leaves, usually the less polyphenol content. Polyphenols include flavonoids. Oolong and black teas are oxidized or fermented, so they have lower concentrations of polyphenols than green tea; but their antioxidizing power is still high.

The exciting thing about tea is there are so many ways to enjoy it. Hot, cold brewed, or infused in a tea cocktail. Not only is tea a healthy beverage, but its interesting flavour profile means that it can be enjoyed in so many ways. Tea should be taken when and wherever you like, and in whatever fashion best suits you,’ says Fortnum & Mason’s Florence Holzapfel. ‘There are better and worse ways to make tea and more formal and informal ways to enjoy it. But rules are there to be broken and tea is made to be enjoyed.

The Love of Tea

Kenya is the world’s third largest tea producer and it is the largest exporter, shipping a record 412,000 tonnes of tea in 2010. Tea estate companies produce around 40% of Kenya’s teas, the balance being grown by more than 560,000 smallholders who are shareholders in 63 independent tea factories. The factories, are under the overall management of the Kenya Tea Development Agency (KTDA), which also provides technical and marketing services. KTDA is the privatised successor to a state-run enterprise set up in the 1960s to build and operate tea factories as part of a scheme to develop the smallholder tea sector and increase rural incomes.

This where tea leaves are harvested in tea estates by workers who collect by hand, and transport it to factories. The objective of withering is to reduce the moisture in the t ealeaf by up to 70% (varies from region to region). Tea is laid out on a wire mesh in troughs. Air is then passed through the tea removing the moisture in a uniform way. This process takes around 12 to 17 hours. At the end of this time the leaf is limp and pliable and so will roll well. During the rolling process the leaves are also broken open, which starts the third process - oxidisation.

Processing and grading are exhaustive, and vitally important to teas manufacture. In this stage the tea grades are selected here leaves are sifted into different sizes, then classified according to appearance and type. When sufficient amount of each grade has been sorted, it is then packed. Those commonly used in tea bags are from a different processing method known as Cut, Tear and Curl. (CTC) creates fine leaf tea with a larger surface area which means it brews faster, but loses some of its flavour. Loose leaf, by contrast, preserves all the richness and complexity of the tea.

Types of Tea

• Black Tea

  Black tea is created when leaves are fully crushed to enhance oxidation, it is also used to create blends that are flavored with fruit, flowers, and spices, and exhibits a wide range of flavor profiles depending on their ingredients. Classic flavored black tea blends include Earl Grey, which is flavored with bergamot essential oil or citrus flavor, and masala chai, which is blended with various spices.

  

• Green Tea

  Green tea is produced from fresh tea leaves that have not undergone oxidation, it is not fermented, so it is able to maintain important molecules called polyphenols, which seem to be responsible for many of its benefits.

  

• Oolong Tea

  Oolong is created when leaves are wilted in the sun and slightly bruised to create partial oxidation.Different styles of oolong tea can vary widely in flavor. They can be sweet and fruity with honey aromas, or woody and thick with roasted aromas, or green and fresh with complex aromas, all depending on the horticulture and style of production. Different varieties of oolong are processed differently, but the leaves are usually formed into one of two distinct styles. Some are rolled into long curly leaves, while others are 'wrap-curled' into small beads, each with a tail.

  

• Herbal Tea

  Yet, despite their name, herbal teas are not true teas at all.Common herbal tea ingredients include herbs and spices like chamomile, peppermint, ginger, lavender, and more. Herbal teas are some of the most popular types of teas, and have been used for centuries both as a tasty drink and as herbal remedies. Herbal teas contain no caffeine, so they’re a great choice for tea drinkers looking to avoid caffeine or those who want a cozy cup of tea that won’t keep them up all night.

  

Sustainability and Energy

To the growing global demand for sustainable tea, complying with VSSs can provide farmers with access to new markets, which can offer higher prices and premiums. Providing fair wages is also often part of the criteria for certification. For example, Fairtrade sets a minimum price for most of its products and provides farmers with additional funds to invest in the community. When used to fix roads and bridges, this can also improve farmers’ connections to supply chain actors.

Tea factories had been heavily dependent on wood as a fuel source for the tea drying process, needing an annual supply equating to 20,000 to 25,000 trees or 20 to 25 acres. As it takes eight to ten years for newly planted trees to be ready for fuel production, the situation was becoming unsustainable and they decided to look for an alternative. Finding part of the solution in the use of biomass, a renewable energy source which consists of organic matter like leaves, sawdust, maize combs, coffee husks and twigs and branches. A machine compresses the materials into briquettes, which are then ready for use. Not only is biomass made of materials which are often discarded and can even have a negative influence on the environment, the energy source is also much more energy efficient due to its lower moisture content (only 10% against 20%-25% for wood).

Farmer Field Schools also help train farmers in how to use sustainable production methods, such as better pest and soil fertility management. Introduced by the Kenya Tea Development Agency Holdings Limited and partners in 2006, the schools have helped producers increase yields. Studies show that they have also encouraged farmers to work collectively to source equipment and sell their produce—all of which can enhance farms’ profitability.