Education
The Tea
Guide
From leaf to cup — understand the craft, chemistry, and character behind every variety we grow on the Aberdare Ranges.
Key Insight
All our teas apart from purple start with the same green leaf — it is the processing that differentiates the outcome.
Withering, rolling, oxidation, and drying — each step is calibrated to coax a different expression from the same highland terroir. The leaf decides nothing. The craft decides everything.
01 / Variety
Black CTC
Bold. Brisk. Beautifully Kenyan.
Available Grades
Our Black CTC (Crush, Tear, Curl) is bold, rich, and brisk — the hallmark of Kenyan highland tea. Processed within hours of plucking to lock in flavour, each grade delivers a full-bodied cup with deep amber liquor and a clean, satisfying finish.
Abundant in polyphenols and theaflavins, Black CTC enhances mental clarity and boosts energy without the jitters associated with coffee. A single cup delivers sustained focus throughout the morning.
Grown at 2,100 metres on the Aberdare Ranges, our CTC teas are harvested as two leaves and a bud, then processed in our ISO-certified factory within six hours of plucking.
02 / Variety
Purple Tea
Kenya's Rarest Varietal.
A unique Kenyan variety developed by the Tea Research Institute, Purple Tea owes its striking colour to exceptionally high concentrations of anthocyanins — the same potent antioxidants found in blueberries and acai. Each leaf brews into a subtly sweet cup with a delicate purple hue.
Rich in rare delphinidin-based anthocyanins, Purple Tea supports metabolic health, cardiovascular function, and cellular anti-aging. It contains 1.5 per cent anthocyanin content by dry weight — among the highest of any plant.
Lower in caffeine than black tea yet deeply complex in flavour, Purple Tea is ideal for afternoon drinking. Its antioxidant profile makes it a favourite among health-conscious consumers in the EU and Japan.
03 / Variety
Orthodox Tea
Whole Leaf. Slow Craft.
Available Grades
Our Orthodox teas preserve the structural integrity of each leaf through traditional rolling and gradual oxidation. The result is a slower, more nuanced infusion — tea crafted for ritual, not routine.
Orthodox processing retains a broader spectrum of catechins and amino acids. The slower infusion releases flavour in layers, making it the preferred choice for specialty buyers, tasters, and connoisseurs.
From the bold twist of OPA to the delicate silver tips of our FBOPFSP, each grade reflects a different expression of the same highland terroir. Best brewed with patience — 3 to 5 minutes at 85–90°C.
04 / Variety
Green Tea
Minimally Processed. Maximally Preserved.
Our Green Tea undergoes minimal processing — steamed immediately after plucking to halt oxidation and preserve the leaf's natural chemistry. The result is a clean, vegetal cup with a light golden-green liquor.
Catechins and L-theanine are preserved at their highest concentrations, supporting metabolism, detoxification, and sustained mental clarity. L-theanine promotes calm focus — energy without anxiety.
Harvested from the same highland bushes as our black teas, our Green Tea proves that terroir and processing are equally important. A favourite for morning rituals and mindful afternoons.
Quality Control
The Cupping
Table
Every batch is evaluated on our cupping table before it leaves the factory. Colour, aroma, body, briskness, and finish are scored against our internal benchmarks — only lots that meet our standard are released for sale.
Colour
Clarity and depth of the liquor
Aroma
Fragrance of dry leaf and wet infusion
Body
Mouthfeel, weight, and texture
Briskness
Liveliness and astringency balance
Shop
Explore Our Collection
From single-origin CTC to rare Purple Tea — taste the Aberdare Ranges in every cup. Available in retail packs, zip-lock pouches, and tea bags.