Kenya Green - Kapchorua Estate

Information: The Kenyan tea industry can trace some roots to the late 40’s and early 1950’s. This period coincides with Indian independence (1948). The tea industry in India was run by expatriate British tea planters. They had serious concerns about the stability of India leading up to and immediately following Indian independence. It was illegal to export tea plants from India, but many of these planters surreptitiously took cuttings of the best tea bushes to Kenya. On the high plateaus of Kenya (mean elevation is over 5600 feet above sea level) and in the fine nutrient rich volcanic soil (Mts. Kilimanjaro, Kenya, Elgon and Ngorongo were once active volcanos), the tea bushes flourished. The tea’s flavor took on the depth and full bodied character of the Assam tea genus but on account of the altitude and soils, the flavor took on a light bright airiness, unlike any other tea. By the end of the century Kenya had become the world’s 4th largest producer and 2nd largest exporter. The Kenyan industry is dominated by ‘smallholder tea growers’ (a.k.a. small plot farmers). At last count there were more than 375,000 smallholders supplying green leaf to the farmer owned (co-ops) and private tea factories. If you consider tea as a base industry in Kenya (on agricultural based industries there is a 1.5 multiplier effect for jobs), and each smallholder is basically a family unit (average 5.5 people per family), you soon realize that more than 4 million people in Kenya (about 12-15% of the population) derive their livelihood from tea.

Unlike most other green teas Kapchorua does not steam its green tea. After withering, the tea leaves are put through a CTC machine (two opposing and compressing rollers with angled blades which Cut, Tear & Curl the leaves). The cells in the leaves break down, releasing the leaf’s fluids, and instantly fermentation starts. The tea (it is a bright iridescent green mash at this point) is then put into a fluid bed tea dryer. Approximately 2-3 minutes elapses from the time the tea leaves the CTC machine until it is in the dryer. This brief time gives this tea its wonderful body and flavor, yet retaining the green tea characteristics.

Hot tea brewing method:  When preparing to enjoy this tea, remember it can be used repeatedly. The secret is to use water that is about 180’F or 80’C. Place 2 teaspoons in your teapot, let the tea steep for about 3 minutes, and then begin enjoying a cup of enchantment - do not remove the leaves from the pot. Once the water level is low - add more water, and so on and so on - until the flavor of the tea is exhausted. Look at the pattern of the leaves in the brew, they foretell your fortune!

Alternatively as with all top quality teas, scoop 2-4 teaspoons of tea into the teapot, pour in boiling water that has been freshly drawn (previously boiled water has lost most of its oxygen and therefore tends to be flat tasting), steep for 2-4 minutes (to taste), stir (the leaves will sink), pour into your cup but do not add milk or sugar since green tea is enjoyed ‘straight-up’.

Iced tea brewing method:  (to make 1 liter/quart) : Place 6 teaspoons of tea into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the leaves. Add ice and top up the pitcher with cold water. Garnish and sweeten to taste. [A rule of thumb when preparing fresh brewed iced tea is to double the strength of hot tea since it will be poured over ice and diluted with cold water.]