Bella Gwada picks purple-tipped tea leaves at a farm in central Kenya early on a Saturday morning earlier than shifting to course of, brew and style the produce that had been harvested earlier.
Gwada, who travelled 42 kilometres from Nairobi for the expertise, is one in every of a quickly rising base of customers within the East African nation who’s flocking to speciality teas, together with purple tea, as a consequence of their well being advantages.
“You don’t even want so as to add sugar. Its simply digestible, milder than black tea,” she mentioned.
Kenya is the world’s largest exporter of black tea and the crop is among the nation’s prime arduous foreign money earners, together with tourism and money despatched residence by residents residing overseas.
Purple tea, which was developed by Kenyan researchers and launched to farmers in 2011, is a part of a slew of recent varieties, which the federal government says have the potential to cushion farmers from an oversupply of black tea and low costs.
“Purple tea is twice the value of (common) tea,” mentioned Karanja Kinyanjui, the proprietor of the farm, which has 20 acres of purple tea alongside 100 acres of the common selection.
Not like black tea, purple tea will not be fermented in processing and accommodates anthocyanin and different substances which consultants say have well being advantages, akin to serving to with weight reduction.
“(It has) very robust anti-inflammatory results,” mentioned Samson Kamunya, director of the state-owned Kenya Tea Analysis Basis.
Complete manufacturing figures for speciality teas weren’t instantly out there however the main producer, KTDA, mentioned in September it was establishing a specialised manufacturing facility for the manufacturing of Japanese sencha inexperienced tea.