Topic summary
Kenyan tea
Extracted from the Wikipedia article Tea production in Kenya.
Processing
Higher-quality Kenyan teas are processed using traditional methods (e.g. picking of the tender leaves and bud cyclically, these being allowed to dry and oxidize), and are often highly sought after "single origin" whole-leaf teas. Multinational companies increasingly use automation to pluck the green leaves (4 kilos of green leaves produce 1 kilo of "made tea"), though smaller plantation estates may still pluck by hand. Kenyan teas are regularly sold in bulk to large blending houses to be added to black breakfast tea blends.