The first tea shrubs were planted in Limuru in 1903, and production slowly increased in the highlands of Kericho and Nandi until the end of the fifties, when,  as a test, the small landowners began to cultivate it.  In 1950, and due to the huge importance this product had acquired, the Kenya Tea Board was created with the intention of regulating the industry.  The Kenya Tea Development Authority was founded in 1964, to favour the development of tea cultivation amongst small landowners.

The main areas of production are in the mountainous regions, where the plentiful rain favours the apparition of leaves of great quality.

Although in general Kenya is too dry to support crops, the mountains benefit from the hot and humid air that comes off Lake Victoria and converts into rain.  The shrubs flower all year round, but the best teas are picked between the end of January and the beginning of February and July.  The quality of its teas is so high that this country has become on the main tea producers.

Beautiful orthodox leaves with a number of points which come from the most famous plantation in Kenya.   It produces a reddish-copper coloured infusion, intense and rich, with body and fruit flavour.

PREPARATION
Place one teaspoon in a cup of tea at 95ºC.  Allow it to infuse for 2 to 3 minutes.

To enjoy its full flavour it should be take in the afternoon, with milk.