Kenyan tea: history and characteristics of the drink

Tea is a drink, without which it is impossible to imagine the life of a modern person. Variety of varieties can satisfy the demands of even the most sophisticated gourmets. It is difficult to say which of them is the most delicious. Tea can be pure black, green, with the addition of fruit and even herbal. Which of the varieties should be preferred?

Fans of rich strong taste and tart aroma are invited to try black tea, grown on the African continent - in Kenya. By its taste qualities, it is in no way inferior to the Indian competitor Assam. Tea Kenyan black baihovy has a strong taste. After the first sip, a pleasant, spicy aftertaste is felt, with delicate honey notes.

History of the drink

Growing tea on African plantations began relatively recently. In the early 20-ies of the last century, this plant was brought by the British from India. Due to favorable climatic conditions, it is well established in countries located in tropical regions of Africa:

• Mozambique.
• Rwanda.
• Kenya.
• Zaire.
• Burundi.
• Cameroon.
• Tanzania.
• SOUTH AFRICA.
• Uganda.

But most of all in the tea business has succeeded is Kenya. This state is the leader among all African countries in the production and export of their products.

Chinese and Indian varieties have a rich, centuries-old history, while Kenyan tea can not boast of such data. Despite this, the land on which tea leaves are grown is fertile, so the yield is very high. Plantations are located in the highlands, in ecologically clean areas of the country. The equatorial zone passes through Kenya, and this gives an opportunity to harvest year-round.

Just a few decades ago, Kenyan tea became known to the world, and every year its popularity is growing. Queen of Great Britain herself, Elizabeth II prefers it to other varieties. Drink is very in demand in England, despite the fact that it has a high cost.

Features of Kenyan tea

Tea grown in the highlands of Kenya has special properties:

• Antioxidants, which are contained in tea leaves, help to eliminate toxins, and improve the overall condition of the body.
• The drink is characterized by an invigorating tonic effect.
• Kenyan tea promotes normal functioning of the digestive system, as it lowers acidity.
• In addition to toxins, the drink helps to cleanse the body of toxins and has a positive effect on the regeneration of cells.

"Zhambo" - tea comes from Kenya

The company "Bakon" (Kazakhstan) produces tea, grown in Kenya, under the exotic name "Zhambo". Packing of the product is yellow, made in the classic African style. It shows a Kenyan woman in a traditional headdress. The top and bottom of the box are decorated with colorful bright patterns, characteristic of African peoples.

"Zhambo" tea has an amber color with shades of gold. Its aroma is delicate and refined, and the taste has a light tartness and saturation.

Tea leaves are collected from fertile plantations, located high above sea level. Clean air, a light breeze coming from the Indian Ocean and scorching equatorial sun, endowed the drink with the unsurpassed taste and aroma that is characteristic of high-altitude varieties of tea.

TM "Nuri"

Many manufacturers create whole collections of teas under different brands. Virtually all brands in the trade line can meet varieties grown in Kenya. Tea "Nuri" was not an exception. This trademark is produced by the company "Orimi Trade", which is one of the largest producers of tea in Russia. In the range of more than 450 items of products, among which variety of varieties of tea and coffee.

In order to create an unrivaled drink, the tea leaf must be grown in certain climatic conditions. It is natural resources of Kenya that are ideal for growing a plant. The soil of the red shade is of volcanic origin, it is simply designed to produce a high-quality tea leaf. Also, the mountainous terrain where the plant is grown and the proximity to the equator affect the taste and aroma of the drink.

Tea "Nuri" Kenyan has a pleasant rich taste and light tartness. Its color combines the shades of amber and gold.

How to brew a Kenyan tea?

Most modern people do not represent their morning without a cup of hot and fragrant tea. The ideal solution is a drink made from varieties grown in Kenya.

To complement the taste of tea, you can add to it a small amount of milk or cream, sugar and lemon. These ingredients will help reduce the strength of the drink and soften the astringency.

You can prepare Kenyan tea in one of the following ways:

1. The kettle is heated or boiled for brewing. After this, pour into it 1 tsp. Tea and pour a glass of boiling water. The drink is infused for 5 minutes, after which it is ready for use.
2. In a large container pour the necessary amount of water (based on how many cups of tea you need to cook), and add a little milk. After boiling, it is necessary to pour the tea leaves (1 tsp to 250 ml of water) and allow a little puffing. Next, you strain the tea through a strainer, pour into cups, and then you can serve on the table.

Interesting information about tea

1. Tea contains caffeine, but it is half that of coffee.
2. Few people know that if you pour tea leaves with boiling water, hold for about 30 seconds and drain the water, and only then brew a drink, the caffeine content will drop by 80 percent.
3. Tea leaves are undesirable to store for more than one year. They lose their flavor and taste, and can also deteriorate.
4. Store the tea leaves in a glass or metal container, and choose a dry, dark and cool place.
5. The tea contains antioxidants. Moderate use of the drink can improve the performance of the immune system. Antioxidants are an excellent preventive agent against cancer, vascular and heart diseases.

Given the useful properties, you can not be surprised that tea has become one of the most popular beverages on the planet. It is drunk cold and hot, strong and with the addition of milk. Variety of varieties allows each person to choose for himself the most delicious tea with an unsurpassed aroma.