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Tea farming is one of the most significant agricultural activities in Kenya, both economically and socially. Kenya is among the world’s top exporters of black tea, with the crop serving as a major source of foreign exchange. Tea contributes to the livelihoods of millions of smallholder farmers and plays a central role in rural development, especially in highland areas.

Kenya’s high altitudes, well-distributed rainfall, and rich volcanic soils create the perfect environment for tea cultivation. The main tea-growing regions include Kericho, Bomet, Nandi, Kiambu, Murang’a, Nyeri, Meru, Embu, Kisii, and parts of western Kenya. Both smallholder and estate farmers thrive in the sector, with the Kenya Tea Development Agency (KTDA) supporting over 600,000 small-scale growers.

This guide outlines key areas in successful tea farming in Kenya, including site selection, planting, field management, harvesting, processing, and marketing. Whether you are a new farmer or expanding your plantation, understanding these steps is vital for long-term sustainability and profitability.

1. Site Selection and Land Preparation

Tea grows best in high-altitude regions ranging between 1500 and 2700 meters above sea level. The crop thrives in deep, well-drained, acidic soils rich in organic matter. Areas with evenly distributed rainfall of 1200 to 2000 millimeters per year are ideal. The land should be sloping or gently undulating to allow proper drainage, as waterlogging can severely damage tea roots.

When preparing land for tea cultivation, the area must be cleared of vegetation and deep-ploughed to improve soil aeration. Terracing is recommended on steep slopes to reduce erosion and increase water retention. Green manure crops or cover crops can be planted ahead of tea to boost soil fertility and prevent degradation. Before planting, soil testing should be done to assess pH and nutrient levels. If soils are too acidic, agricultural lime can be applied to adjust the pH to a suitable range of 4.5 to 5.5.

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2. Tea Variety Selection and Planting

Kenya has developed high-yielding, disease-resistant tea varieties through the Tea Research Foundation. Popular clones include TRFK 6/8, TRFK 31/8, and TRFK 11/4, known for their adaptability, high quality, and consistent yields. Farmers should select varieties suitable to their specific altitude, rainfall pattern, and market preference.

Tea is propagated using vegetative cuttings or clones, rather than seeds, to ensure uniformity and quality. Cuttings are first raised in nurseries for six to twelve months before transplanting. When ready, they are planted in rows, typically spaced at 1.2 meters by 0.75 meters to allow enough room for canopy development and ease of plucking.

Planting is best done at the onset of the rainy season to help with establishment. Each hole should be enriched with compost or organic manure to provide the young plant with essential nutrients. Shade trees can also be introduced in some regions to reduce stress on the plants and enhance soil conservation.

3. Field Management and Crop Maintenance

Proper field management is essential for healthy tea bushes and high yields. Weed control should begin early, especially during the establishment phase. Manual weeding, mulching, and the use of cover crops are effective strategies for reducing weed competition and conserving soil moisture.

Fertilization must be guided by regular soil testing. Nitrogen is the most critical nutrient for tea, and it is usually applied in the form of ammonium sulfate or urea. Other nutrients such as potassium, phosphorus, and magnesium may be required depending on soil conditions. Application should be done at intervals throughout the year, especially after pruning or during active growth.

Pruning is another vital practice in tea management. It is done every 3 to 4 years to maintain the plucking table at an accessible height, remove old wood, and stimulate new growth. Tipping and skiffing are lighter forms of pruning done regularly to improve plucking efficiency and yield.

Tea bushes are vulnerable to pests and diseases such as mites, thrips, root rot, and stem canker. Regular monitoring and early intervention are key to controlling infestations. Biological and chemical control methods should be used responsibly to protect the environment and ensure tea safety.

4. Harvesting and Post-Harvest Handling

Harvesting or plucking is one of the most labor-intensive yet crucial stages in tea farming. Only the top two leaves and a bud are picked, as they contain the highest concentration of flavor and nutrients. Plucking starts 18 to 24 months after planting and continues every 7 to 14 days depending on the season and bush growth.

Skilled pluckers are essential to maintain quality and avoid damaging the plant. Poor plucking practices can reduce yields, shorten the productive life of the bush, and affect the quality of processed tea. Once harvested, tea leaves should be transported to the factory as quickly as possible, preferably within six hours, to prevent fermentation and loss of quality.

In factories, tea is processed through stages such as withering, rolling, fermentation, drying, and sorting. Black CTC (Crush, Tear, Curl) tea is the most common type processed in Kenya. High-quality processing ensures strong aroma, taste, and color, making Kenyan tea competitive in the global market.

5. Marketing and Economic Potential

The tea industry in Kenya is highly organized and supported by institutions such as KTDA, which manages processing, marketing, and extension services for smallholder farmers. Farmers deliver green leaf to their respective factories where it is weighed, graded, and processed. Earnings are calculated based on quality and quantity, and profits are shared through monthly payments and annual bonuses.

Kenyan tea is exported to markets in Pakistan, Egypt, the UK, Sudan, and increasingly to Asia. Domestically, consumption of specialty teas such as orthodox and purple tea is growing. Farmers who diversify into these niche markets enjoy higher returns.

To maximize profits, farmers are encouraged to maintain high plucking standards, use quality clones, and adopt sustainable practices. Certification schemes such as Rainforest Alliance, Fair Trade, and organic certification offer better access to premium international markets. Additionally, climate-smart tea farming practices such as water conservation, agroforestry, and soil health improvement are becoming critical in dealing with changing weather patterns.

With the right practices, tea farming in Kenya remains a reliable, long-term investment with strong income potential and economic impact for both households and the country.

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