An in-depth look at the art of steeping Kenyan tea, understanding the CTC and Orthodox grading systems, and what buyers need to know about the evolving market dynamics heading into 2025.
Kenyan tea is renowned worldwide for its bright, brisk liquor and robust flavor. Whether you’re a seasoned buyer or a tea enthusiast, understanding how to steep Kenyan tea correctly — and how the grading system works — can make all the difference in your cup.
The Art of Steeping Kenyan Tea
Kenyan black tea, particularly CTC varieties, brews best with water at a rolling boil (100°C / 212°F). The fine granules release flavor quickly, making CTC ideal for strong, rich cups.
CTC Black Tea: Use 1 teaspoon (2-3g) per cup. Steep for 3-5 minutes. CTC teas produce a bold, full-bodied liquor with a deep coppery color. They pair well with milk and sugar, making them perfect for chai preparations popular in South Asia and the Middle East.
Orthodox Black Tea: Use 1 heaped teaspoon per cup. Water at 90-95°C. Steep for 4-5 minutes. Orthodox teas offer more nuanced, complex flavors — floral, malty, or fruity notes depending on the specific garden and processing method.
Green Tea: Use slightly cooled water (70-80°C). Steep for 2-3 minutes. Over-steeping can produce bitterness. Kenyan green tea has a distinctive, slightly vegetal taste with a smooth finish.
Purple Tea: Steep at 85-90°C for 3-4 minutes. Purple tea yields a reddish-purple liquor with a mild, slightly sweet flavor and is rich in anthocyanins — powerful antioxidants.
Understanding Kenya’s Tea Grading System
Kenya uses two main processing methods, each with its own grading hierarchy.
CTC Grades (Crush, Tear, Curl)
CTC processing produces small, uniform granules. The main grades, in order of leaf size, are: BP (Broken Pekoe) — the largest CTC granules, bold and full-bodied; BP1 (Broken Pekoe 1) — large granules, producing a bright, brisk cup; PF1 (Pekoe Fannings 1) — medium-sized, ideal for tea bags; PD (Pekoe Dust) — finer granules, quick-brewing; D1 (Dust 1) — the finest CTC granules, maximum color and strength; FNGS (Fannings) — the smallest granules, used for blending.
Orthodox Grades
Orthodox processing preserves the whole leaf, producing larger, more artisanal grades: OP1 (Orange Pekoe 1), FBOP (Flowery Broken Orange Pekoe), FBOPF (Flowery Broken Orange Pekoe Fannings), BOP1 (Broken Orange Pekoe 1), and FOP (Flowery Orange Pekoe).
Market Insights for 2025
The global tea market is valued at over $70 billion and growing at 5-6% annually. Key trends shaping 2025 include the rise of health-conscious consumers driving demand for green and purple tea, growing interest in single-origin and specialty teas, sustainability certifications becoming a prerequisite for major buyers, and the shift toward value-added products.
