The history of Kenyan tea dates back to the early 20th century when British colonial authorities initiated tea cultivation experiments in the region. In 1903, a tea trial plot was established in Kericho by GWL Caine, a colonial administrator. The experiment proved successful, leading to further trials and the establishment of commercial tea plantations.
The first commercial tea plantations in Kenya were established in the 1920s, primarily in the highlands of Kericho, Kiambu, Nandi Hills, and Limuru. These areas offered ideal climatic conditions and fertile soils for tea cultivation. Large-scale tea estates were developed, initially focusing on black tea production.
In 1954, the Tea Research Foundation of Kenya (TRFK) was established to conduct research aimed at improving tea cultivation techniques, developing new tea varieties, and combating diseases and pests.
