"From Leaf to Cup: Unveiling the Art & Soul of Kenyan Tea"

It is difficult to process many things at once. Kalisho is a process of doing and dosing. Now it's time to go home. Here is where the one with the tooth is. The person who has a friend is Kwarko, the one who can be trusted. Don't you dare say a word in the middle. Yes, I'm glad to hear you're saying you can. They wish to have their own wings. Yes, Camellia sinensis. It's impossible to be a fool forever. If you can't see it clearly. Because he was not present there When a person arrives in Kiricho, Kenya. The one used for cooking is the stove, I'm afraid that the things I've experienced and the lessons I've learned from my journey have made me reluctant to return to the past. Something like a thief, so a thief, and many examples, many times, without you, I am lost. For the sake of the abundance and the coldness, there is much light from the lanterns in the village and the torches in my homeland, The foundation of the house is the cornerstone upon which many houses are built. I cannot do it. Grandfather told me about it What kind of a thing is that? What's up? stir up your hearts sunumbu, WA me I don't know what you're referring to. yeah great na UKO yandali Yes You are a fool, you are not a man. In Kyungusa, everyone knows it can be a monopapa. On your way to Manekama, Greenleaf a little bit of dancing for what they love to eat a feast of feasts and a banquet of banquets on the day of the feast Here we can What I want is all of them Where can I get fishing rods? The teacher arrived at the right time. to choose a path at the market 75 pieces at the time of your menstruation and the discomfort caused by the fourth cause When the crowd began to disperse, people started leaving one by one Therefore, in the light, he sees it, but from the very moment they were there about the weight of faith Your last day and the bright year from the mouth of the sea We have two chemical compartments, each with a capacity of 15,000. So our total capacity here per day is 30,000 kilograms of green leaf. He knows that any mistake will result in a product of low quality. The leaves then undergo a withering phase, a process in which conditioned air is circulated between the leaves initially to remove any surface moisture and thereafter to concentrate and chemically break down the tea juices. It takes 10 to 14 hours for the physical and chemical changes to occur. and bring the leaf to a soft and rubbery condition suitable for the next stage of manufacture. Depending on the season, it takes longer during wet seasons. During the dry season, like the one you're experiencing now, it's a shorter period. That is insufficient, and it will enable us to proceed to the next step. Now we have achieved our goal, what we received yesterday. This is at 67–68% moisture content. This is ideal for the process area. What we're doing with our staff is discharging them onto the conveyor right ahead there. The conveyor brings the tea leaves here to the rotavator machines. The roller machine applies pressure to the leaf in stages. As they twist and turn, they rupture the leaf's cell walls and bring the juices to the surface of the leaf. Various types of rollers are used. The first roll is often very gentle and known as the preconditioning roll. The primary function of the preconditioning roll has been found to be the gentle application of leaf juice onto the surface of the twisted particles. These juices dry up on the surface of the particles, contributing to the darkness of the tea. Subsequent rolling is programmed to achieve a thorough breakdown of the leaf cells. A significant amount of heat is generated by friction during the rolling process. However, workers must ensure that the temperature does not exceed 35 degrees Celsius. Undesirable chemical and enzymatic reactions occur at higher temperatures. And the final product could be tea of poor quality. The demand for quality is increasing over time. And there is also competition from other beverages. So we are not particularly key in terms of quality. We might lose our market. If we lose our market, it will drain our cash flows. If we lose our cash flows, we will not be able to sustain our programs in terms of conservation. That is why we are here: to sustain and ensure our product sells, generating revenue. The roller breaker then shifts the leaves. Then it is spread out on a flat surface and left to undergo oxidation, also known as fermentation. We are targeting temperature monitoring and oxygen levels, and then we use the catalysts present in the tea components. That is why it will change from a greenish background to a reddish brown over the course of 80 minutes. The breakdown of cells, which causes enzymes to mix with other chemical compounds within the cell, leads to a series of reactions. The most important being the oxidation of polyphenols. An additional reaction that occurs during fermentation is the formation of certain flavor compounds. And this is enhanced essentially with high-quality leaves. It's a much faster reaction with good quality. Lower quality will take a longer time. So that greenish stage is the initial cutting stage. Enhancement of oxygen at temperatures around 30 degrees, 35, and 36 degrees with the catalyst will react and form what we call the TFs, tea flavins. The fermented leaves are passed through the dryer, which generates high heat. Workers do this here to halt fermentation and chemical reactions in the tea leaves. At this stage, most of the leaf moisture has been removed, and fermentation is halted by destroying the enzymes. The flavor of the tea is also balanced during firing, as some of the less desirable low-boiling compounds are removed, thus enhancing the presence of more beneficial higher-boiling compounds. It is then sent here for sorting and grading. It is sorted by particle size by passing them through sieves that sift them through different mesh sizes. This helps classify the teas into different grades, such as dust, pekoe, BOP, and so on. The brewed tea is then tested and evaluated by the tea master and expert testers to ensure it meets all quality standards in terms of leaf appearance, aroma, liquor color, and character of the tea. My name is Enox Ikolia and I am a Kenyan historian.