Green Tea

Green tea is made from the leaves of the Camellia sinensis plant that are steamed or pan-fired and dried to prevent oxidation, preserving their green colour and fresh flavour. Unlike black tea, which is fully fermented, green tea remains unfermented and is six times richer in beneficial catechins. It originated in China over 4,000 years ago but today is grown and enjoyed worldwide.

Kenya stands as Africa's tea powerhouse and the world's third-largest tea producer, after China and India. The country produces an average of 2.49 million metric tons of green tea annually, with tea cultivation spanning approximately 228,400 hectares across the highland regions at elevations between 1,500 and 2,300 meters above sea level. These high altitudes, combined with ideal rainfall and volcanic soil, create perfect conditions for tea cultivation and give Kenyan tea its renowned strong aroma and bright colour.

Tea is the leading export commodity in Kenya, accounting for 16.3 percent of total exports and ranking as the second top source of foreign exchange. The industry supports the livelihoods of over 7 million Kenyans, both directly and indirectly, and contributed about 1.2 percent of Kenya's Gross Domestic Product in 2024. Over 680,000 smallholder farmers are engaged in tea cultivation, with the Kenya Tea Development Agency (KTDA) representing their interests and managing 72 processing factories across the country.

Key tea-growing regions include the eastern highlands around Mount Kenya, the Aberdare Range, and the Nyambene Hills (contributing roughly 32 percent of production), as well as the western regions including Kericho, Kisii, and Nandi (producing the remaining 68 percent). While Kenya is globally famous for its black tea, the country is now emerging as a producer of premium green tea. The Kangaita Tea Factory in Kirinyaga County, funded by the Japanese International Cooperation Agency, is the only facility in Africa producing authentic Japanese-style Sencha green tea, positioning Kenya to tap into premium global specialty tea markets where prices can reach up to USD 10 per kilogram.

Green tea is rich in catechins, particularly epigallocatechin gallate (EGCG), which play a key role in regulating cell signalling pathways associated with various chronic conditions. These polyphenols act as antioxidants that help protect cells from damage by oxygen and free radicals.

Studies have shown green tea consumption may produce small reductions in both systolic and diastolic blood pressure. Green tea helps maintain healthy cholesterol levels by reducing LDL ("bad") cholesterol while supporting normal fat metabolism.

Green tea consumption has been linked to lower fasting blood sugar levels. EGCG is involved in reducing the risk of type 2 diabetes and combating insulin resistance.

Green tea contains caffeine, which helps prevent a decline in alertness throughout the day. It also contains theanine, an amino acid with stress-reducing effects that promotes relaxation and contributes to resistance against mental fatigue. Research shows that green tea with a favourable ratio of caffeine and EGCG to theanine and arginine can be expected to have stress-relieving effects.

Green tea extracts may have a modest effect on body weight, with studies showing small but significant weight loss among users. It is traditionally used as a complement to dietary measures for slimming.

Green tea contributes to good gastrointestinal function and helps reduce dental plaque and acid production by bacteria in the mouth.

Green tea exhibits neuroprotective properties, helping protect the nervous system.

For general health benefits, drinking 2 to 3 cups of green tea per day is considered safe and effective. Green tea contains 24 to 40 mg of caffeine per 8 oz cup. Pregnant women should limit intake to no more than 3 cups per day (approximately 200 mg of caffeine).