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About Tea Kenyan Tea
Kenyan
Tea Kenya lies on the east coast of Africa on the Equator and is the third largest exporter of tea.(source:www.tea.org.au) Kenya’s fertile soils and sunny but cool uplands make it the perfect environment for the cultivation of high quality teas. The tea is grown in the rich highlands of Kenya and over 186,000 hectares are used, producing over 260,000,000 kg of tea a year. 90% of this production is exported in bulk for other tea companies to improve the quality of their blends. Kenyan Teas are famous for their brightness, attractive colour, brisk flavour and textures of fragrant leaves. Traditionally used in blending, African teas are now emerging in their own right in the specialty market. What makes Kenya unique among tea growing nations is its tea producing and marketing company KTDA – wholly owned and directed by the 370,000 small-holders who skillfully grow the crop in often difficult conditions. For the past 30 years Kenya has produced fine small leaf teas by the CTC(Cut Tear and Curl) method used mainly for teabags. Recently traditional methods of tea making have produced Orthodox Kenyan teas. Kenteco's ranges of white, green and black teas are100%
natural Kenyan blends ensuring superior and unique qualities.
White Tea derived from he Camellia sinensis plant had been enjoyed by the Chinese for over a thousand years. Only in the past few years has the western world become interested in white tea. Kenya has also started produced the white tea and what you buy now is the refined quality or as we say the “top crop”. Kenteco has opted to sell on the best quality white tea, the Silver Tips or more commonly termed as the Silver Needle White Tea. Our product ranges from the traditional white tea silver tips to the more flavoured such as Vanilla and Hibiscus and down to the Rolls Royce of the silver tips range - White Tea – Silver Tips Masala Chai Mix. The information we have collected is to help you understand the benefits about this peculiar type of tea. We are certain that once you start to appreciate the taste of this mystifying brew you will only what to drink white tea! White tea is the least processed form of tea consisting of unopened buds and select leaves which have been withered and dried. White tea can only be picked for a short time each year and thus makes it harder to find. The term "white tea" is derived from the fine white hair that covers the uppermost tender buds of the plant.Silver tips, which is the highest quality of white tea consists of only the buds of the leaves. Kenteco’s silver tips are individually hand rolled to ensure a delicate smooth flavour for each cup. In Order for White Tea to Be Termed So, It Should Be: o Processed in accordance with the strict harvesting and processing guidelines, which were originally established in Fujian Province, China. o Lower grades (Pai Mu Dan, Kung Mei, Sow Mei) are made from larger and coarser leaves, but the process is the same and there should be some presence of the white buds. o There should be no withering, fermentation (oxidation) or rolling of the buds, though the process of air-drying by definition involves some withering and oxidative effects. o Silver Needle grade is made from finely plucked tender shoots (buds) of Camellia Sinensis usually, but not always, from the first flush after winter. These are air-dried or directly warmed/fired. o The liquor of White Tea is a very pale yellow color and mild tasting in the cup. Coarser and cut grades are of course less pale and delicate than the highest grades (Silver Needle). Any tea producing country may make white tea, provided manufacturing conforms to the above harvesting and processing steps. The value of this tea depends on the proportion of buds included, the leaf appearance, as well as liquor quality and color (the paler and more buds included in the leaf, the better). (source:www.teaandcoffee.net) Health Benefits o Contains more antioxidants than black or green tea because it is the least processed form of tea. o white tea offers even more cancer-fighting antioxidant agents than green tea o The Rolls Royce of tea’s – the ultimate tea to give you the added benefits in a refreshing cup Brewing White Tea White tea should be brew with water just off the boil. Brewing time should be at least 5-7 minutes. The tea leaves can be used several times, or until taste diminished. Longer infusion times will produce a stronger taste. To reduce the caffeine content of white tea steep the tea in very hot water for 1 minute, then throw the infused water and steep the tea leaves again like a normal cup of white tea. (Note: This method can be used with any type of tea in order to eliminate the caffeine) White tea brews to a pale yellow colour, with a light but delicate sweet flavour. Storage To maintain the quality of white tea store the tea in the airtight tea caddy provided. Keep all teas in a cool, dry, dark place. Finally, white tea is harder to make and harder to find. The buds and leaves can only be picked for a short time each year. There is also a smaller supply compared to black and green tea. Green Tea Green Tea is not oxidised. It is withered, immediately steamed or heated to prevent oxidation and then rolled and dried. It is characterised by a delicate taste, light green colour and is very refreshing. Brewing: Health Benefits
Brewing: Sources |
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