Kenyan Tea: Steeping Methods, Grading Systems, and Market Insights for 2025

1. Introduction

Tea, a beverage steeped in history and culture, holds a prominent position in global consumption patterns. This report aims to provide a comprehensive analysis of key aspects related to tea, specifically focusing on the optimal methods for steeping various types of tea, a detailed explanation of tea grading systems used worldwide and within Kenya, and an examination of the current landscape of the Kenyan tea industry in 2025. Kenya, as a leading producer and exporter of black tea, plays a crucial role in the international tea market. Understanding the nuances of tea preparation and the dynamics of the Kenyan tea sector is essential for both enthusiasts and professionals involved in this global commodity. This report will delve into the science behind steeping, the classification of tea through grading, and the recent developments, challenges, and innovations shaping the Kenyan tea industry.

2. The Art and Science of Steeping Tea

The process of steeping tea, seemingly simple, is a critical factor in extracting the desired flavors, aromas, and health-promoting compounds from the tea leaves. The temperature of the water and the duration of the steep significantly influence the final cup of tea.

2.1. Understanding the Impact of Water Temperature

Different categories of tea require specific water temperatures to unlock their optimal flavor profiles. Using water that is too hot can scorch delicate leaves and lead to bitterness, while water that is too cool may result in a weak and flavorless brew.  

• Black Tea: For most black teas, including popular varieties like Earl Grey, English Breakfast, and Masala Chai, the consensus among experts is to use boiling water, typically around 212°F (95-98°C). This high temperature is necessary to fully extract the robust flavors from the oxidized leaves. However, some sources suggest a slightly cooler range of 200-205°F (approximately 93-96°C) , with Darjeeling black tea being an exception, requiring a temperature of 185-195°F. This slight variation could be attributed to differences in processing or the desired flavor intensity.  
• Green Tea: Green teas, known for their delicate and often vegetal flavors, require cooler water temperatures to prevent bitterness. Varieties such as Sencha, Matcha, and Bancha generally steep best between 175-180°F (75-80°C). Certain high-grade green teas, like Gyokuro, benefit from even lower temperatures, in the range of 122-140°F (50-60°C). The timing of the harvest also plays a role, with spring-picked green teas often requiring lower temperatures. Brewing at lower temperatures ensures that the sweeter amino acids are extracted without being overpowered by the bitter tannins, which dissolve more readily at higher temperatures.  
• White Tea: Similar to green tea, white teas, such as Silver Needle and White Peony, are delicate and require cooler brewing temperatures to preserve their subtle flavors. A temperature range of 175-180°F (74-85°C) is generally recommended. However, some tea connoisseurs suggest a broader range and even advocate for experimentation, with aged white teas potentially benefiting from slightly higher temperatures. The less processed nature of white tea might contribute to its capacity to withstand a wider temperature spectrum without significant flavor degradation.  
• Oolong Tea: Oolong teas, which fall between green and black teas in terms of oxidation, typically require a water temperature around 195°F (82-96°C). The ideal temperature can be further refined based on the level of oxidation; lightly oxidized oolongs may prefer slightly cooler water (175-185°F), while more heavily oxidized varieties can handle hotter water (195-205°F). This reflects oolong’s diverse character, inheriting qualities from both less and more oxidized tea types.  
• Herbal Tea: Most herbal teas, including popular choices like peppermint, rooibos, and chamomile, are best steeped using boiling water (212°F or 95-98°C). This high temperature helps to fully extract the flavors and beneficial compounds from the various herbs, flowers, and fruits used in these infusions. However, it’s worth noting that more delicate herbs, such as lemon balm, might yield a better flavor when steeped at a slightly lower temperature, similar to green tea. The vast array of ingredients in herbal teas means their ideal steeping temperatures can vary more widely than traditional teas.  
• Purple Tea: This relatively new type of tea, known for its low caffeine content and high antioxidant levels, is best steeped at temperatures between 175-180°F. This recommendation aligns with the temperatures used for green and white teas, suggesting a similar level of delicacy in its processing.  
• Yellow Tea: A rarer type of tea, yellow tea’s flavor profile falls between green and black tea. To properly extract its delicate flavors, a brewing temperature of 167-176°F is recommended. This lower temperature, similar to that used for green tea, helps to prevent the development of bitterness.  
• Pu-erh Tea: This fermented tea, popular in China, requires a high brewing temperature of 212°F to fully release its complex flavors, which can range from nutty to slightly fruity depending on its age. The fermentation process likely makes pu-erh tea more resilient to higher temperatures.  

2.2. Optimal Steeping Times

The duration for which tea leaves are steeped in hot water is as crucial as the water temperature. Steeping time affects the tea’s strength, flavor balance, and even its caffeine content.

• Black Tea: The typical steeping time for black tea is 3-5 minutes. Steeping for a longer duration can result in a more robust flavor and a higher caffeine level. However, certain black teas, like Darjeeling and Earl Grey, might only require 2-4 minutes of steeping.  
• Green Tea: Green teas generally need a shorter steeping time, ranging from 1-3 minutes. Over-steeping green tea can easily lead to a bitter taste. Some Japanese green teas, known for their delicate nature, might only require a brief steep of around 1 minute.  
• White Tea: The recommended steeping time for white tea varies. Some guidelines suggest a short steep of 1-2 minutes , while others recommend a longer infusion of 3-5 minutes , and even up to 5-8 minutes or 15 minutes for certain varieties like Silver Needles. Aged white teas can even be steeped for much longer periods or simmered to extract their unique flavors. This wide range indicates that the ideal steeping time for white tea is highly dependent on the specific type and the desired strength of the brew.  
• Oolong Tea: Oolong teas are typically steeped for 2-3 minutes or 3-5 minutes. A traditional Chinese method known as Gongfu brewing involves multiple short infusions of the same leaves, starting with a very brief steep (20-45 seconds) and gradually increasing the time for subsequent infusions. This method allows for a more nuanced extraction of the tea’s complex flavors.  
• Herbal Tea: The steeping time for herbal teas is generally longer than for traditional teas, often ranging from 3-5 minutes. However, some herbal infusions may require even longer steeping times, such as 5+ minutes or even 10+ minutes, to fully release their flavors and potential medicinal properties. Certain herbs, like Chaga, might even benefit from being simmered on the stove for extended periods.  
• Purple Tea: Similar to green and white teas, purple tea is typically steeped for 2-4 minutes.  
• Yellow Tea: A steeping time of around 2 minutes is generally recommended for yellow tea.  
• Pu-erh Tea: Pu-erh tea can usually be steeped for 2-3 minutes , although some recommend up to 5 minutes for a richer flavor.  

2.3. Practical Tips for Perfecting the Steep

To consistently brew a perfect cup of tea, several practical tips should be considered. The quality of the water used can significantly impact the taste of the tea; therefore, fresh, filtered water is generally recommended. For oolong tea, it is best to avoid using re-boiled water. Preheating the mug or teapot with hot water before adding the tea leaves helps to maintain the water temperature during steeping. The ratio of tea leaves to water is also important; a general guideline is 1 teaspoon of loose leaf tea per 6 ounces of water for black and green teas, and about 2 teaspoons for white tea. However, this can be adjusted to personal preference. The choice of steeping vessel, such as a teapot with an infuser, a tea ball, or a filter bag, can also influence the extraction process. Ultimately, the best way to find the perfect steep is to taste the tea during the brewing process and adjust the time and temperature according to individual preferences. While tea is often brewed at or near boiling temperatures, it is typically served at a cooler temperature, around 140-150°F, for optimal enjoyment.  

3. Decoding Tea Grades: A Comprehensive Guide

Tea grading is a systematic process used in the tea industry to evaluate tea leaves based on their quality and physical characteristics. This system, more extensively developed for black teas, primarily considers the size and integrity of the leaves, as well as the presence of young buds, often referred to as tips. While grading offers insights into the leaf’s appearance and potential brewing qualities, it is important to note that flavor, the ultimate determinant of a tea’s appeal, is not directly measured by these systems. Furthermore, tea grading systems and terminology can vary depending on the region of origin and the type of tea being graded.  

3.1. In-depth Look at Black Tea Grading (Based on South Asian/British Systems)

The Orange Pekoe (OP) system is the most widely recognized grading system for black teas. This system categorizes teas based on the size and appearance of the processed leaves.  

• Whole Leaf Grades: These grades consist of unbroken or minimally broken leaves and are generally considered higher quality due to their complexity of flavor.
  • OP (Orange Pekoe): Denotes long, thin, wiry leaves that are typically without the golden tips.  
  • OP1: Represents a grade more delicate than OP, featuring long, wiry leaves that produce a light-colored liquor.  
  • OPA (Orange Pekoe A): Indicates a bolder leaf than OP, ranging from tightly wound to almost open.  
  • OPS (Orange Pekoe Superior): Primarily found in Indonesian teas and is similar in characteristics to the OP grade.  
  • FOP (Flowery Orange Pekoe): Signifies a high-quality tea made from longer leaves that include a few of the prized golden tips. In certain regions like Assam, Dooars, and Bangladesh, it is considered the second-highest grade.  
  • FOP1: This classification is reserved for only the highest quality leaves within the FOP grade.  
  • GFOP (Golden Flowery Orange Pekoe): Indicates a tea with a higher proportion of golden tips compared to FOP. It is a top grade in regions like Milima and Marinyn but is less common in Assam and Darjeeling.  
  • TGFOP (Tippy Golden Flowery Orange Pekoe): This grade boasts the highest proportion of golden tips and is a main grade in the teas from Nepal, Darjeeling, and Assam.  
  • TGFOP1: Similar to FOP1, this denotes the limited highest quality leaves within the TGFOP classification.  
  • FTGFOP (Finest Tippy Golden Flowery Orange Pekoe): Represents a tea of exceptional high quality.  
  • FTGFOP1, STGFOP, SFTGFOP (Special Finest Tippy Golden Flowery Orange Pekoe): These are the very best classifications, often reserved for teas with an exceptionally high proportion of golden tips and signifying supreme quality. The presence of terms like “Flowery,” “Golden,” and “Tippy” generally indicates a higher quality due to the inclusion of the more flavorful and delicate young buds.  
• Broken Leaf Grades: These grades consist of leaves that have been intentionally broken or have broken during the processing, resulting in a faster and stronger brew.
  • BT (Broken Tea): Typically a black, open, fleshy leaf that is quite bulky, commonly found in teas from Sumatra, Ceylon (Sri Lanka), and parts of Southern India.  
  • BP (Broken Pekoe): The most common broken pekoe grade, originating from Indonesia, Ceylon, Assam, and Southern India.  
  • BPS (Broken Pekoe Souchong): The term used for broken pekoe in the Assam and Darjeeling regions.  
  • BOP (Broken Orange Pekoe): A very common grade where the OP leaves are broken into smaller pieces, often used in tea bags.  
  • FBOP (Flowery Broken Orange Pekoe): Similar to FOP but with broken leaves, this grade contains some tips and often imparts a subtle floral note to the tea.  
  • GBOP (Golden Broken Orange Pekoe): A higher quality broken leaf grade that includes golden tips.  
  • TGBOP (Tippy Golden Broken Orange Pekoe): Indicates broken leaves that have a high proportion of golden tips.  
• Fannings Grades: These consist of small, broken pieces of tea leaves that are smaller than the broken leaf grades and are primarily used in tea bags due to their rapid infusion.
  • PF (Pekoe Fannings): An extremely fine grade of fannings.  
  • OF (Orange Fannings): Originating from northern India and some parts of Africa and South America, as well as Nepal.  
  • FOF (Flowery Orange Fannings): Commonly found in Assam, Dooars, Nepal, and Bangladesh, with some leaf sizes approaching the smaller broken grades.  
  • GFOF (Golden Flowery Orange Fannings): Considered the finest grade in Darjeeling specifically for tea bag production.  
  • TGFOF (Tippy Golden Flowery Orange Fannings): Another grade within the fannings category.  
  • BOPF (Broken Orange Pekoe Fannings): A main grade found in various tea-producing regions like Sri Lanka, Indonesia, Nepal, Southern India, Kenya, Mozambique, Bangladesh, and China, characterized by a uniform particle size and a lack of tips.  
• Dust Grades: These are the smallest particles of tea, almost like dust, and are typically used in lower quality bagged teas for a very fast and strong infusion. Examples include PD (Pekoe Dust), RD (Red Dust), and GD (Golden Dust).  

3.2. Kenyan Tea Grading System

Kenya primarily utilizes the CTC (Crush, Tear, Curl) processing method for its black tea production, which results in a distinct grading system based on particle size. However, Kenya also produces Orthodox teas that follow a grading similar to the South Asian system.  

• CTC Tea Grades: These grades are defined by the size of the processed tea granules.
  • BP1 (Broken Pekoe 1): Represents the largest particle size within the CTC grades, known for producing a lighter-colored liquor with an encouraging flavor. It typically constitutes a smaller portion of the total production.  
  • PF1 (Pekoe Fanning 1): Consists of black, grainy particles that are slightly smaller than BP1. This grade makes up the majority of Kenyan tea production and is widely used in tea bags.  
  • PD (Pekoe Dust): Characterized by particles that are black and finer than PF1, producing a thick liquor with a strong aroma. It is known for its rapid and bold infusion.  
  • D1 (Dust 1): Features the smallest particles among the main CTC grades, yielding a strong liquor and often used in tea blends.  
  • Dust (D) / Dust 2: These grades consist of very fine bits of broken leaf and are used to brew a strong cup of tea.  
  • BMF (Broken Mixed Fanning): Refers to fibrous tea lots with minimal black tea content.  
  • F1 (Fanning 1): A mixture of black tea and small, cut fibers, often sifted out from the primary grades and suitable for tea bags due to its quick brewing and good coloring properties.  
• Orthodox Tea Grades: These grades in Kenya follow a system more akin to the traditional South Asian grading.
  • P (Pekoe): The largest leaf grade in the Orthodox system, producing a thinner liquor compared to smaller grades. It is often preferred for its visual appeal.  
  • FP (Flowery Pekoe): A neater and more uniform leaf than Pekoe, with a curly appearance and a brighter, cleaner liquor.  
  • FOP (Flowery Orange Pekoe): Contains a noticeable amount of tips, contributing to both the flavor and the attractive appearance of the tea, resulting in a clean cup.  
  • OP (Orange Pekoe): Features tightly rolled, whole leaves that give it a very attractive, twisted, and wiry appearance. However, it typically contains no tips and produces a thin, light liquor.  
  • OP1 (Orange Pekoe-1): A distinguished grade known for its delicate, long, and wiry leaves, yielding a light liquor and a refined flavor.  
  • PEKOE: Made from young, tender tea leaves and buds, it has a unique appearance similar to black peppercorns, with shorter, curly, and less wiry leaves. It produces a light golden reddish liquor and has a delicate taste.  
  • FBOP (Flowery Broken Orange Pekoe): Characterized by short, slightly wiry, less twisted broken leaves, often with a few silvery tips. It brews quickly, releasing a rich, aromatic scent and a mellow, flavory taste with a reddish liquor.  
  • FBOPF (Fine Broken Orange Pekoe Flowery): Features twisted, smaller, and fairly blacker leaves with a coppery bright color, offering a rich and fresh flavor.  
  • FBOPFSp (Flowery Broken Orange Pekoe Fannings Special): A premium grade with short, thin broken leaves and a lower amount of colored tips, known for its sweet flavor once brewed.  
  • OPA (Orange Pekoe A): Consists of slightly larger leaves compared to other OP varieties, being long, bold, and slightly twisted, with a mild flavor and light-colored liquor.  
  • GOF (Golden Orange Fannings): A lower grade of fannings, often used in blending and flavoring, particularly in Assam teas.  
  • STGFOP (Super Tippy Golden Flowery Orange Pekoe): A superior tea grade made from delicate buds and abundant tips, giving it a deep aroma and a rich red liquor.  
  • GFBOP1 (Golden Flowery Broken Orange Pekoe 1): A special variety of the GBOP grade, offering a robust flavor with a more aromatic and floral profile.  
  • TBOP (Tippy Broken Orange Pekoe): A broken leaf grade recognized for its abundance of flowering buds, resulting in a highly flavorful and aromatic tea.  
  • FOF (Flowery Orange Fanning): Characterized by leafy, heavy, and evenly sized Orthodox fannings.  

3.3. Understanding Quality Indicators within Tea Grades

Several factors contribute to the grading of tea and serve as indicators of its potential quality. Leaf size is a primary consideration, with larger, unbroken leaves generally considered of higher grade, often associated with a more complex flavor profile. These larger leaves tend to require longer steeping times. The presence of tips, which are the young, unopened leaf buds, is also a significant indicator of quality, as they are often sweeter and more flavorful. The terms “Tippy,” “Golden,” and “Flowery” in tea grades often denote a higher proportion of these buds. The overall appearance of the tea leaves, including their color and uniformity, is also assessed during grading. For black tea, the presence of golden or silver tips is often a sign of superior quality. Finally, the aroma of the dry tea leaves provides valuable clues about the tea’s freshness and potential flavor characteristics. While these grading systems offer useful information about the physical attributes of tea leaves, the ultimate assessment of quality for any tea drinker lies in the taste of the brewed tea.  

4. Kenyan Tea Industry: News and Insights from 2025

The Kenyan tea industry has demonstrated significant activity and faced notable developments in 2025, building upon its performance in the preceding year.

4.1. Market Dynamics and Export Performance

In 2024, the Kenyan tea industry achieved substantial financial success, with total earnings reaching approximately Kshs. 215.21 Billion , and some reports indicating even higher figures. Export earnings contributed significantly to this total, amounting to around Kshs. 181.69 Billion. This performance was underpinned by a remarkable 14% increase in export volumes, which rose to 594.50 Million Kgs in 2024 from 522.92 Million Kgs in 2023. Despite the higher volumes, the average export price per kilogram was slightly lower in 2024 at USD 2.27 compared to USD 2.47 in 2023, and the exchange rate was also less favorable.  

Early data from 2025 reveals some volatility in tea auction prices. The Kenya Tea Auction Price in February 2025 was reported at USD 1.158/kg, showing a decrease from January 2025 and also from the price recorded in February 2024. Similarly, the Mombasa Tea Price in March 2025 was 0.0222 USD/kg, which is a slight decrease from the previous month but an increase compared to March 2024. Note: There appears to be a significant discrepancy in the reported price units (USD/kg vs. USD/kg with a large numerical difference). Further clarification on the source and calculation methodology for these prices would be beneficial for accurate analysis.  

Pakistan continues to be the primary destination for Kenyan tea exports, followed by Egypt, the United Kingdom, and the United Arab Emirates. Notably, India has emerged as a major importer of Kenyan tea, experiencing a substantial surge in import volumes in 2024. However, exports to Sudan saw a decline in 2024 due to the ongoing internal conflict in the country. In response to market dynamics, Kenya is actively pursuing diversification of its export markets, with a particular focus on Asian countries like China, Iran, and Turkey, as well as other African nations. A significant step in this direction was the inauguration of a tea trade center in Fujian Province, China. Furthermore, there is an increasing emphasis on exporting value-added tea products, such as packaged and branded tea, which witnessed a 10% growth in export volume in 2024, likely spurred by the removal of VAT on such products in 2023.  

4.2. Policy and Regulatory Developments

The Tea (Amendment) Bill 2023 represents a key policy development aimed at reforming the Kenyan tea industry. The bill seeks to protect the earnings of tea growers from potential mismanagement by factories, incentivize value addition by exempting it from the tea levy, and promote direct sales of tea to overseas markets, thereby potentially enhancing price discovery. However, the proposed reallocation of the tea levy under the amendment bill has generated controversy, as it could lead to the elimination of a guaranteed subsidy fund that was intended to protect farmers from fluctuations in global tea prices. The bill suggests allocating a larger share of the levy to the Tea Board of Kenya and the Tea Research Foundation, leaving the provision of subsidies to farmers at the discretion of the TBK or subject to national budget allocations. It is noteworthy that the tea levy as outlined in the Tea Act 2020 has not yet been fully implemented due to ongoing legal challenges. The Kenyan government remains committed to supporting the tea sector through various initiatives, including the provision of subsidized fertilizers to tea farmers , with substantial quantities distributed in both 2023 and 2024. There are also plans to establish an Agricultural Police Unit to address malpractices within the tea value chain and enforce standards related to green leaf quality. To further enhance the sector, the government intends to review existing levies and taxes on tea to encourage value addition and provide financial assistance for the modernization of older tea processing factories.  

4.3. Challenges Facing the Kenyan Tea Sector

The Kenyan tea industry faces several significant challenges in 2025. A major concern is the import ban imposed by Sudan in March 2025. This ban, a result of diplomatic tensions, poses a serious threat to Kenyan tea exports, as Sudan has historically been a key market for Kenyan tea. Exporters and farmers are anticipating substantial losses, with significant volumes of tea already shipped or stored in warehouses now unable to reach their intended destination in Sudan. The specific grades of tea preferred by the Sudanese market may also be difficult to redirect to other buyers. Climate change remains a persistent long-term challenge for the Kenyan tea sector. Erratic weather patterns, including prolonged droughts and unpredictable rainfall, are negatively impacting tea yields and overall quality. The need to adapt to these changing conditions and develop climate-resilient tea varieties is crucial for the industry’s sustainability. Additionally, the Kenyan tea industry operates within a highly competitive global market, facing strong competition from other major tea-producing countries such as India, Sri Lanka, and China. To maintain its market share and ensure continued growth, Kenya must prioritize innovation, quality enhancement, and the development of effective marketing strategies. The increasing global demand for specialty and organic teas presents both a challenge and an opportunity for Kenya to diversify its product offerings and cater to evolving consumer preferences.  

4.4. Innovation and Sustainability in Kenyan Tea

The Kenyan tea industry is actively pursuing innovation and sustainability to address the challenges it faces and to capitalize on emerging opportunities. Research and development efforts are ongoing, focusing on the creation of improved tea clones, the development of better farming techniques to enhance yield and quality, the diversification of tea products to include varieties like green, purple, white, and oolong teas, and the exploration of the health benefits associated with tea consumption. A significant development in this area is the inauguration of the Lipton Tea Innovation & Technology Academy in 2025, which aims to become a center for training tea professionals and fostering innovation throughout the sector. The adoption of technology is also playing an increasingly important role in the Kenyan tea industry. This includes the use of mechanized harvesting to reduce labor costs and improve efficiency , the automation of various processing stages, and the implementation of digital platforms for tea auctions. Furthermore, there is a growing emphasis on sustainable farming practices within the sector. These practices include rainwater harvesting, the adoption of organic farming methods, reforestation initiatives, and the use of integrated pest management techniques, all aimed at mitigating the impacts of climate change and meeting the rising consumer demand for ethically and sustainably sourced tea. Several projects are also exploring the use of clean energy in tea processing, such as biomass gasification, to reduce carbon emissions and lower energy costs. Additionally, innovative technologies like satellite-based crop health monitoring and artificial intelligence-driven advisory systems are being investigated to optimize tea production and resource management. These efforts indicate a strong commitment within the Kenyan tea industry to embrace innovation and sustainable practices as key strategies for future growth and resilience.  

5. Conclusion

Steeping tea is a nuanced process where water temperature and steeping time are critical variables that significantly impact the final quality and characteristics of the brewed beverage. Different types of tea require specific conditions to achieve their optimal flavor and extract their beneficial compounds. Understanding these guidelines allows tea enthusiasts and professionals to maximize their tea experience. Tea grading systems, while primarily focused on the physical attributes of tea leaves such as size and the presence of tips, provide a valuable framework for categorizing and understanding the different types of processed tea. The Kenyan tea industry, a major player in the global market, utilizes both the CTC and Orthodox grading systems to classify its diverse range of black teas. Looking at the Kenyan tea sector in 2025, the industry demonstrates resilience and adaptability in the face of both opportunities and challenges. While experiencing strong export volumes and a push towards value addition, the sector faces headwinds such as the recent Sudan import ban and the long-term impacts of climate change. However, the proactive adoption of innovative technologies, the focus on sustainable farming practices, and ongoing research and development initiatives signal a positive trajectory for the future of Kenyan tea in the global market. The enduring popularity of tea, coupled with the dynamic nature of the Kenyan tea industry, suggests that it will continue to be a significant player in the global beverage landscape.

Table 1: Recommended Water Temperatures and Steeping Times for Different Tea Types

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Table 2: Kenya Tea Auction Prices – Recent Trends