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Tea is a major cash crop that is grown in Kenya. Kenyan tea has been the leading major foreign exchange earner for the country.
Most tea produced in Kenya is black tea, with green tea, yellow tea, and white tea produced on order by major tea producers.
Tea was first introduced in Kenya in 1903 by GWL Caine and was planted in present-day Limuru. Commercialisation of tea started in 1924 by Malcolm Fyers Bell, who was sent out by Brooke Bonds to start the first commercial estates. Since then the nation has become a major producer of black tea. Currently Kenya is ranked second after China in tea exports. Kenyan tea is also one of the top foreign exchange earners, alongside tourism, horticulture, and Kenyan coffee.
The task of managing the small-scale holder lies with the Kenya Tea Development Agency (KTDA). Currently the KTDA has 66 tea factories serving over 500,000 small-scale farmers cultivating over 100,000 ha. Of all tea produced in Kenya, KTDA members produce over 60% while the rest is produced by large-scale producers.
When processing the tea is graded into different grades. the major grades are;[4]
Leaves and granules
BP1: Broken Pekoe 1 forms about 12-14% of the total production. It has the largest size. The liquors are a bit light in body but with encouraging flavouring characteristics
PF1: Pekoe Fanning 1. This is about 58-60% and forms the bulk of the production. It is made up of black grainy particles slightly smaller in size than the BP1 grade.
Fngs1 (Fannings): The mixture has traces of black tea and large amount of smallish cut fibers often sifted out of the primary grades. F1 forms about 3-4% of the production and quite useful in tea bags due to its quick brewing, strong flavor and good color.
Fine particles
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