Kenya Tea Bags come from the East African country of the same name. Kenyan tea is regarded as one of the best in the world.
Most of the tea produced is black tea, however other types of tea; green tea, purple tea, and white tea are also produced. When brewed, it boasts a beautiful golden liquor and a robust, malty flavour, with distinctly sweet notes. Additionally, every sip offers distinctly sweet notes. It’s worth noting, too, that our wholesome, invigorating Kenya Tea Bags contain a higher amount of caffeine.
According to legend, drinking Tea dates back to 2737 BCE. Kenya Tea, in particular, however, only came into existence in 1903. The first person to plant Tea in Kenya was a British settler called G.W.L. In 1910, Mr. McDonell purchased 350 acres from the British government to establish a farm 20 miles from Nairobi.
In 1918, following nearly ten years of disappointment, McDonell tried planting Tea of the Indian Camellia sinensis var assamica variety. The legacy of Arnold Butler McDonell remains as strong as ever. Much of the country’s crop comes from the highlands within relative proximity to the Rift Valley.
The fertile volcanic red soils with acidic pH, give Kenyan tea its distinct taste; a unique richness and concentrated flavor profile-strong and earthy taste. Also, climate is a factor as well and plays a role in the fruity taste. The majority of the tea, however, is sold to international markets.
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Our Kenya Tea Bags stand testament to our ongoing effort. Perhaps best of all, this has no influence on its remarkable character and profile. You can compost them, too, thus making it a win on all fronts.
How to Serve: Milk, or milk alternatives, sugar, honey or lemon - the choice is yours. These chemical compounds do much to support your health and wellbeing, including combating free radicals in the body.
The 4 Types of Kenyan Teas
- Black Tea
- Green Tea
- Kenyan Purple Tea
- White Tea
Have you ever wondered why there are so many different types of Herbal tea and what “Purple Tea”, “Green Tea” or “Black Tea” really means? JusTea leaves are hand-plucked from the garden and only 2 leaves and a bud are selected. These leaves are then rolled, pressed or twisted in order to break the cell walls of the leaf.
Depending on the type of tea, the leaves are then oxidized. The oxidation process has the largest impact on the teas flavour and colour, and therefore the type of Herbal tea created. Though this is the basic process behind making Herbal tea, adjusting this process can make a big difference in the leaves chemical composition and flavour.
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Black Tea
Did you know that Black Tea comes from the same tea plant as Oolong, White and Green Teas: the Camellia Sinesis plant? After withering and rolling, Black Tea leaves are left to fully oxidize before they are dried. This is what gives them a rich dark brown to black colour and adds a malty, fruity or even smoky flavour.
Black tea undergoes full oxidization and it makes up for over 90% of tea consumed worldwide. It is the most concentrated and flavorful. It can be drunk with black or with milk. Black tea has polyphenols that help maintain healthy cell structure. It also fights carcinogenic cells that may be cancer-causing. The high caffeine levels help promote alertness and energy.
Benefits of Black Tea: Black Tea has proven to strengthen oral and bone health and the immune system, reduce stress hormone levels and increase alertness. Because Black Tea contains a high amount of caffeine it is a great energy source.
We carry five naturally organic, Fair Trade black teas from JusTea at our South Granville location: African Chai, Kenyan Earl Grey, African Breakfast, Mt. Kenya Black and Nandi Hills Black.
Green Tea
Green Tea is known for having tremendous health benefits. As mentioned above, Green Tea also comes from the Camellia Sinesis plant. For green tea the fermentation process is not done to completion but instead partially. This preserves natural antioxidants and benefits. But unlike Black Tea, after plucking, the leaves do not oxidize, instead they go through a de-enzyming process which arrests any oxidation from happening after the leaves are rolled.
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Benefits of Green Tea: Because it comes from the same plant as Black Tea there is still some caffeine in Green Tea, but a much lower amount. With no oxidation in the processing, green tea leaves contain a wide range of unique antioxidants and therefore health benefits.
Oolong Tea
Oolong Tea also comes from the Camellia Sinesis plant. But the oxidation levels of its leaves are between Green & Black Teas. This level can vary between the two and therefore the taste of these teas and their caffeine levels can vary.
Benefits of Oolong Tea: Because Oolong is in the middle of Black and Green tea, it combines some benefits of both! It contains the full range of antioxidants and is often recommended for its weight-loss properties. JusTea’s Fair Trade Safari Oolong Tea is meticulously crafted in small batches of naturally organic tea leaves.
Herbal Teas
Herbal Teas are also not derived from the Camellia Sinesis plant, and therefore are not always referred to as real “teas”.
Benefits of Herbal Tea: Most Herbal Teas are caffeine free and the benefits of Herbal Tea are numerous depending on the herbs used. There’s a blend for almost any ailment!
May is Fairtrade Month! Since 2012, JusTea has been partnering with local Kenya farmers to establish Kenya’s first-ever “Artisanal Tea Cottage Factory.” This factory produces specialty Herbal teas that have never been seen before in the world market - and it is fully staffed, managed and owned by small-scale Kenyan tea farmers in Nandi Hills.
Thus far, JusTea has created over 200 jobs in rural Kenya. JusTea pays sustainable, fair wages and investing back into rural communities. By providing steady employment and keeping profits in the community, farmers and workers can invest in themselves and their families.
Tea Plantations in Kenya
Kenyan Purple Tea
Over 25 years ago, the Tea Research Foundation of Kenya (TRFK) developed this new Purple cultivar and small-scale Kenyan farmers planted the seedlings in 2011. Purple Leaf Tea is a cultivar of Camellia Sinensis (species) Assamica (varietal). It is called Purple Tea because the bushes grow purple leaves in Kenyan tea gardens.
What is Purple Tea? Purple tea is a unique cultivar of the species Camellia Sinensis, the same plant used to produce black, green, and oolong teas. The name "Camellia" comes from the botanist Georg Kamel, while "Sinensis" means "from China" in Latin, indicating the plant's origins where European explorers first discovered the cultivation and use of this evergreen shrub.
What sets Purple Tea apart is its distinct purple hue, derived from anthocyanin, the same antioxidants found in blueberries and other blue/purple plants. These anthocyanins not only give the tea its vibrant colour but also contribute significantly to its health benefits, including anti-inflammatory, anti-cancer, and heart health properties. The unique combination of color and health-promoting compounds makes Kenyan Purple Tea an exceptional and sought-after variety in the global tea market.
The leaves are purple because they contain super-antioxidants called anthocyanins. The word anthocyanin is derived from two Greek words anthos, (flower), and kyanos, which means dark blue, revealing their important characteristic as natural colorants. This is also the only known cultivar to contain anthocyanin, the flavonoid responsible for giving certain fruits and vegetables, their purplish color.
Originating from Kenya, Purple Tea was developed through selective breeding of wild Purple-Leafed tea bushes found in the Assam region of India. The Tea Research Foundation of Kenya spent 25 years perfecting this variety to create a tea that is rich in antioxidants and low in caffeine. Grown at high altitudes (between 4,500 and 7,500 feet), the plant's high levels of antioxidants protect the leaves from high exposure to ultraviolet rays. Because of this altitude, no pesticides are used or required.
There are two main varieties under cultivation of the species Camellia Sinensis: var. Sinensis and var. Assamica. The latter was planted from India in 1903 to introduce tea in Kenya, and the large-leaf tea leaves and buds have since been used to produce high-quality Kenyan tea.
To craft the best Purple Tea cup flavour and retain the most health benefits, it requires its own unique recipe. In the garden, only the freshest Purple leaves are plucked, older leaves can’t be plucked because then the leaf colour will have started to fade from purple back to green. Unlike a Green Tea, the leaves require a withering process to ensure a sweeter taste and moisture reduction. Then the leaves are panned/steamed similar to a green tea, rolled and then dried.
Purple tea is partially oxidized during processing. It has anti-aging components that help maintain a youthful look and wrinkle-free skin. Has lower calories than other tea types. It also regulates blood sugar levels and can combat diabetes.
Purple Tea leaves have more antioxidants than any other tea leaf! They also contain a type of antioxidant called Anthocyanins, which is what turns the tea leaves purple. This is the same antioxidant found in ‘superfoods’ like Acai berries, Pomegranates and blueberries.
On top of all the amazing health benefits of Purple Tea, the Purple Tea Leaf naturally has a taste of sweet plums and fresh spring. JusTea paired it with various herbs to enhance its smooth flavour!
Want to experience the magic of naturally organic, Kenyan, Fair Trade Purple Herbal Tea?
Purple Tea Characteristics
- Leaf: Kenyan Purple Tea is entirely natural, with no dyes or unnatural additives. The leaves grow green and flush to a purple coloration as they mature.
- Leaf infusion: When brewed, the infusion varies from a light to a dark purple hue.
- Cup Liquor/Colour: Purple Tea produces a light reddish to dark purple liquor, adding a visually appealing aspect to its consumption.
- Flavour: Purple Tea offers a unique flavour profile, ranging from a mild, grassy taste similar to green tea to a more robust, woody flavour. This versatility makes it appealing to a wide range of palates.
This tea is also versatile in its applications, available in various forms including loose leaf, tea bags, ready-to-drink (RTD) beverages, and even supplements.
Versatility: The tea is also versatile in its applications, available in various forms including loose leaf, tea bags, ready-to-drink (RTD) beverages, and supplements, making it adaptable to different consumer preferences and needs.
Antioxidant filled PURPLE TEA with amazing health benefits!
Health Benefits of Kenyan Purple Tea
Kenyan Purple Tea stands out not only for its unique taste and vibrant colour but also for its extensive health benefits. These include reducing inflammation, supporting heart health, and providing anti-cancer properties. The high antioxidant content, particularly anthocyanins, contributes to these benefits, making purple tea an attractive option for health-conscious consumers.
The medicinal value of Purple Tea is endless! The leaves have anti-viral, anti-inflammatory, anti-cancer properties and reduce cholesterol, boost cognitive function and prevent colds and flus.
Science confirms Health* Benefits of Kenyan Purple Tea
The health benefits of Purple Tea are supported by ongoing scientific studies. Anthocyanin found in Kenyan Purple Tea may benefit brain health, lower inflammation, and combat cancer and heart disease. The caffeine content is significantly lower than in black and green tea, making it an excellent choice for health-conscious consumers. Kenyan Purple Tea benefits extend to weight management, cardiovascular health, and enhanced cognitive function.
For those wondering, "What does Kenyan Purple Tea do for skin?" the high levels of antioxidants in the tea can protect the skin from free radical damage, improve elasticity, and reduce wrinkles and fine lines.
For more on the medicinal value of Kenyan Purple Tea benefits, we've covered a great deal on this unique Purple Leaf Tea.
Below is a more scientific breakdown of the compounds found in Purple Tea.
*Disclaimer: This for informational purposes only and not intended to replace medical advice, diagnosis, or treatment. Always seek professional medical advice before choosing home remedies.
How is Purple Tea Processed
Purple Tea undergoes a meticulous process, similar to that of oolong teas, ensuring its unique flavour and health benefits are preserved:
- Harvesting: Hand-picked to select the finest leaves and buds.
- Withering: Leaves are spread out to wilt, reducing moisture content and making them pliable.
- Steaming: Prevents oxidation, locks in the purple color, and retains anthocyanins and delicate flavours.
- Rolling: Breaks down cell walls to release essential oils, enhancing aroma and flavour. The leaves can be twisted or tightly rolled.
- Shaping and Drying: Ensures the leaves are completely dry and ready for storage or packaging, further developing the flavour profile.
- Sorting and Grading: Leaves are sorted and graded, for consistency and quality.
Types of Purple Tea
The appearance, shape, and flavour can vary depending on the region where it’s grown and how it’s processed. Buyers can customize the types of Purple Tea for their target market through skilled tea masters. This customization can result in:
- Purple Tea Whole leaf
- Purple Tea - Hand-rolled - small, long, and twisted
- Purple Tea - Lu
- Purple Tea - ball-shaped
- Purple Tea Orthodox
- Purple FOP
- Purple OP1
- Purple GFBOP
- Purple FOF
- Grand Cru Purple Tea
- Delicately fine-tuned tea from highly skilled tea masters, tended by exclusive order.
- Purple Tea Rolled - 1 leaf and bud
- Purple Tea Tips
What does Purple Tea taste like?
The taste of Kenyan Purple Tea can vary, with some types having a light body and mellow flavour, while others have a pleasant and woody flavour. When steeped with less than boiling water, the tea has less astringency and tastes more like green tea.
A guide to buying the right Kenyan Purple Tea
The quality of purple tea, like any other variety, is usually assessed by skilled tea tasters through sight, touch, smell, and taste.
How Kenyan tea is processed
Tea leaves are majorly hand plucked or harvesting machines used for large plantations. A group of two young leaves and buds are picked. New flushes grow between a week to two before they can be picked again. Picking tea should be done carefully as injuring the plucks will degrade the quality. At the factory, tea is weighed and transported on a monorail leaves are sampled and analyzed for quality control.
Tea is spread on open channels and withered for hours with conditioned air, which removes surface moisture from the leaf surfaces. Leaves are then rolled by roller machines breaking the cell structures to increase surface area for oxygen adsorption (oxidation) in the next stage, and also to activate enzymes.
Rolled-down leaves are then spread out evenly to allow fermentation to take place. Temperatures are adjusted depending on the season thus moisture content in leaves. I.e. more fermentation is done for wet and humid seasons and vice versa. The fermented tea proceeds to a dryer or oven where moisture content is further reduced below 5%.
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