Kenya Orthodox Black Tea is a high-quality, artisanal tea produced using traditional hand-rolling techniques, unlike the standard CTC method. This approach preserves the leaf's integrity, resulting in rich flavor and aroma. The production of Orthodox Black Tea began as a diversification effort to meet the growing global demand for specialty teas. Cultivated in high-altitude regions of Kenya, the tea offers a bold, brisk flavor with malty undertones. It has helped Kenyan tea access premium markets, emphasizing sustainable, eco-friendly practices and quality craftsmanship.

Kenya Orthodox Green Tea emerged in recent years in response to rising global demand for healthier, naturally processed teas. Unlike the traditional CTC black tea, orthodox green tea is produced using hand-rolling and minimal oxidation, which preserves antioxidants and produces a delicate flavor. Kenya's favorable climate and rich soils contribute to the quality of this tea, making it popular for its health benefits like antioxidants and anti-inflammatory properties. The introduction of orthodox tea production has helped diversify Kenya’s tea offerings, ensuring market growth and sustainability for the tea industry.

Kenya Orthodox Purple Tea, developed by the Kenya Tea Research Institute in the early 2010s, is known for its distinct purplish leaves and high antioxidant content. Rich in anthocyanins, this tea promotes health benefits like reducing oxidative stress. With a unique flavor profile and health-focused appeal, it represents Kenya's innovation in the tea industry, offering new market opportunities and supporting local economic growth.