While Kenyan teas are lesser known, they are quite popular. The majority of tea bag tea actually comes from the flat growing areas of Kenya: in a recent UN food estimate (see below), the country's tea production represented around 13% of the world's supply. However, it is rare to find a non-CTC tea. CTC, otherwise known as Crush Tear Curl, is the production method used for turning tea leaves into tea dust, for more rapid brewing in tea bags. Kenya Kaporet is rare in that orthodox production methods are employed, allowing for a more distinct flavor than a standard tea bag will offer.
Kenya Kaporet produces a bold, robust malty flavor often associate with black teas. It brews quite strong, and can handle milk well.