Kenya is the largest tea producer in Africa and consistently one of the three largest in the world by volume, alongside China and India. Kenyan tea is primarily exported as CTC (crush-tear-curl) black tea and is traded through the Mombasa Tea Auction, the largest black tea auction in the world by volume.

Geography and Climate

Kenya’s tea is grown primarily in the highlands west of the Rift Valley, at elevations of 1,500–2,700 metres in regions like Kericho, Nandi Hills, Nyeri, and Meru. The high altitude, equatorial climate, and well-distributed rainfall allow year-round tea harvesting — giving Kenya a significant yield advantage over seasonal producers.

Tea Character

Kenyan CTC teas are known for their bright, brisk, and bold character with good colour. When brewed, they produce a vivid coppery-red liquor ideal for milk tea. The high altitude moderates temperatures, producing teas with more delicate flavour than low-altitude tropical producers, and some Kenyan teas show muscatel-like floral notes.

Orthodox Production

While Kenya is dominated by CTC, there is growing investment in orthodox leaf production targeting specialty markets. Kenyan orthodox teas, particularly from small-estate producers, have earned recognition at international competitions.

Smallholders

Kenya’s tea industry is distinctive for its high proportion (around 60%) of production from smallholder farmers, managed through the Kenya Tea Development Agency (KTDA). This contrasts with the large-estate model dominant in Assam and Sri Lanka.

Related Terms

• Kenyan Tea: Full entry on Kenyan tea production and history
• Kenya Tea Industry: Industry structure, KTDA, and Mombasa Auction
• African Tea: Broader overview of tea production across Africa
• CTC: The dominant processing method in Kenya