GREEN TEA

The most natural habitat for tea in Kenya is in the mountain side highlands of Kenya. Tea leaves are handpicking, the leaves are hygienically dried. Then they are left to wither to let excess water evaporate, making the leaves completely dry. Next, they are pan fried and steamed, in order to prevent the oxidization process and neutralize the enzymes. After steaming, the leaves are all set for the rolling process in differing tightness. This method of preparation helps the leaves retain its green color.