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Sample Sidebar Module

This is a sample module published to the sidebar_bottom position, using the -sidebar module class suffix. There is also a sidebar_top position below the search.
Kenyan Tea

Tea was introduced to Kenya in 1903 by G.W.L. Canine and in the 1930's commercial planting began. Although planting was cut back in 1933 because of a depressed market, tea is today one of Kenya's most important cash crops.

The first Tea bushes have grown into large trees, forming an historical feature on what is now Unilever’s Mabroukie Tea Estate.

In Kenya there are both large plantations and what are called smallholdings. Kenya is the largest producers of tea in Africa, and it has quadrupled its exports over the last decade. Tea is also one of the most important drinks in the country itself.

The Tea Board of Kenya and the Tea Research Institute work constantly to help the industry, and the returns from the industry, help the country.

Currently, Kenya prides itself as one of the world's leading black Tea producers.

TEA is the second most popular beverage in the world. Only water is rated higher in world consumption than tea. It is estimated that somewhere between 18 and 20 billion 6 oz. cups of tea are drunk daily on our planet. An extension of numbers would indicate that the United States only imports enough tea annually to keep world usage rates going for 2 days.

What is Tea?

Tea is a beverage made from the processed leaf of a plant whose Latin name is: Camellia sinensis. Some of us who have been around for a long time in the tea industry still call it by its now out-dated name of Thea sinensis. But Camellia or Thea makes little difference; it is what comes out of the tea pot that is of importance.

Tea is a stimulant, a very mild stimulant, since it contains caffeine. It contains fewer milligrams of caffeine per equal-sized cup than does coffee, but more than cocoa. Tea contains small quantities of tannic compounds technically called polyphenols (not tannic acid used in tanning leather), vitamin A, B2, C, D, K, and P, plus a number of minerals in trace amounts and also aromatic oils. The tannin compounds and essential oils are, in the main, responsible for the flavor of tea, the color, the astringency (dryness), and the delightful aromatics. These last two substances or compounds join forces to produce the high, medium and base notes of tea that one experience (these are further described in the section of the site dealing with "How We Taste Tea"). These compounds which combine to produce the delicate and sought-after nuance flavors of tea cannot be determined chemically by analysis of the tea. All tea analysis comes out basically the same regardless of the variety or where in the world the tea is grown. It is in the well-developed palate of tea devotees that this decision of goodness is allowed to rest its case.

Tea is, for the most part, healthful to humans; however, individuals can misuse tea by drinking too much of it or making it too strong. As with many things we ingest, moderation and restraint are watchwords.

Adapted from Tea Board of Kenya and EATTA.

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Brief Information

Mombasa Advance Logistics Ltd is a licensed and accredited exporter strategically based in Mombasa, the gateway of East and Central Africa via sea and in close proximity to the Mombasa Tea Auction Centre. The company specializes in export and import of various grades of Tea and Coffee from Africa to different destinations across the world.