Member Countries

10

Members

267

Teas Sold In Tons

545954

Value in Billions

120

EATTA at a Glance

The East African Tea Trade Association is a voluntary organization bringing together Tea Producers, Buyers (Exporters), Brokers, Tea Packers and Warehouses, all working to promote the best interests of the Tea Trade in Africa. Currently, membership comprises over three hundred companies extending across the East and Central African borders. EATTA mandated to promote and facilitate the interests of all the stakeholders in the tea trade in Africa by creating an enabling business environment geared towards maintaining global standards and delivering tea products to the customers in the most profitable way.

Vision: To be the leading tea trade association globally

Mission: To facilitate a world class trading platform for African teas and provide sustainable service to members.

Core Business

TEA AUCTION

Promotion of orderly sale of tea among members in Africa through facilitation of the Mombasa Tea Auction operations and ensuring compliance with the constitution.

LOBBYING & ADVOCACY

To lobby regulatory and statutory bodies in member countries to create an enabling business environment for our members along the value chain.

MARKETING & MEMBERSHIP SUPPORT

To facilitate effective access to market and other relevant industry trade information.

INFORMATION CENTRE

To compile and circulate statistical information to assist members in their operations.

Tea Terminology

Agony of the leaves: expression describing the unfurling of rolled or twisted leaves during steeping
Anhui: one of the major black tea producing regions in China
Aroma: fragran flavor of brewed leaf, consisting of the essential oils of tea
Assam: Tea grown in the state of Assam, in India. These (generally black) teas are known for their strong, deep red infusions.
Astringency: the drying sensation in the mouth caused by teas high in unoxidized polyphenols.
Autumnal: tea produced late in the growing season
Bakey: tea taster expression for overfired teas
Bergamot: essential oil of the bergamot orange used to flavor a black tea base to make Earl Grey tea
Billy: Australian term referring to tin pot with wire handle to suspend over an open fire in which tea is boiled
Biscuity: tea taster's expression, often used with Assam teas that have been fired well but not overly so
Black: the most common form of tea worldwide. prepared from green tea leaves which have been allowed to oxidize, or ferment, to form a reddish brew.
Blend: mixture of teas, usually to promote consistency between growing seasons
Bloom: tea taster's term to describe sheen or lustre present to finished leaf
Body: tea taster's term to denote a full strength brew
Bold: large leaf cut tea
Brassy: unpleasant acidic bite from improperly withered tea
Break: auction term referring to a lot for sale, usually 18 chests or more.
Brick tea: tea leaves that have been steamed and compressed into bricks. Tea is typically shaved and boiled with butter and salt to make a soup
Bright: denotes a bright red brew or light leaf, as opposed to a dull brown or black color.
Brisk: a tea high in astringency. Also a trademarked characteristic of Lipton tea.
Broken: smaller leaf style usually created during manufacture by passing the leaf through a cutter
Caffeine: stimulating compound present in tea
Cambric tea: a very weak tea infusion in an excess of milk and sugar
Catechins: class of polyphenol present in high concentrations in green tea, but found in varying levels in other teas derived from the teaplant
Ceylon: Teas made in Sri Lanka
Cha: tea. Romanized spelling of Chinese and Japanese character referring to tea.
Chai: tea. Often refers to masala chai, or spiced tea, a strong black tea infused with milk, sugar, and spices.
Chest: classical tea package, usually made of wood and aluminum-lines, used to ship tea from plantation
Chesty: tea taster's term signifying off odor in tea from the wood in the tea chest
Chunmee: a grade of Chinese tea with a curled shape.
Congou: a general name for Chinese black tea, derived from gongfu.
Coppery: bright infusion of good quality black tea
CTC: stands for Crush, Tear, and Curl, a machine-based process which macerates the leaves by pressing through counter-rotating rollers to create a stronger, more coloury tea.
Darjeeling: Tea grown in the Darjeeling region, a mountainous area around the Himalayas, of India. These (generally black) teas are well known for their crisp astringency.
Dhool: refers to the tea leaf during fermentation, noted for its coppery color.
Dust: the smallest grade of tea, this is typically associated with lower quality, but is prized for its quick extraction and is commonly used in teabags.
Earl grey: Black tea that is scented with the essential oil of bergamot, a citrus.
Fannings: small, grainy particles of leaf sifted out of better grade teas
Fermentation: used in the process of preparing black and oolong tea, this step involves allowing the natural browning enzymes present in tea leaf to oxidize fresh green tea leaves and to impart the darker brown-red color and characteristic aroma.
Fibrous: Teas which contain a large percentage of fannings
Firing: the process of rapidly heating the leaf, either with hot air or in a wok, to quickly halt fermentation and dry the leaf to its final product.
Flat: Teas lacking astringency or briskness
Flowery: used in grading the size of tea, it typically indicates a leaf style with more of the lighter colored tips.
Flush: the freshly-picked tea leaves, typically comprising the bud and first two leaves of the growing tea shoot.
Formosa: tea produced in Taiwan, typically oolong teas
Full: strong tea without bitterness and posessing good color
Genmaicha: green tea with toasted rice
Golden: denoting the orange colored tip present in high quality black tea
Gong fu: meaning performed with care, this typically refers to a style of brewing with many repeated short infusions.
Gongfu: meaning performed with care, this typically refers to a style of brewing with many repeated short infusions of leaf in a miniature pot.
Grainy: Term used to describe high quality CTC teas
Green: unfermented, dried tea, more commonly found in China and Japan.
Gunpowder: a green tea which is rolled into pellets which unfurl in hot water.
Gyokuro: Japanese green tea produced from shaded plants. "Pearl Dew"
Hard: pungent tea, desired in some Assam teas
Harsh: bitter teas
Heavy: a thick, colory infusion with little briskness or astringency
Hyson: chinese green teas. Brand of tea in common usage during 18th century. "flourishing spring".
Jasmine: black tea scented with jasmine flowers, typically made with green Pouchong tea as the base
Keemun: black tea from central China, typically hand rolled and fired.
Lapsang souchong: A Chinese black tea which is fired (dried) over a smoky (pine wood) fire to impart its characteristic smoky flavor.
Light: liquor lacking body or thickness
Malty: slightly over-fired tea, sometimes desirable
Metallic: tea taster's term to denote coppery taste of some teas
Muddy: tea taster's term to denote a dull, blackish color of the infusion
Nose: the aroma of the tea
Oolong: A form of tea characterized by lighter brews and larger leaf styles. This tea is typically understood as a lightly fermented tea, between green and black tea on a continuum.
Orange pekoe: Referring to size of leaf, not quality or flavor, this term indicates a larger-size grade of whole leaf teas.
Orthodox: prepared using a technique which leads to larger leaf styles mirroring hand-produced teas.
Pan fired: tea that is steamed and then agitated in an iron wok over a fire
Pekoe: derived from baihao, the white hairs of the new buds on the tea shrub, this term currently refers to the smaller-size grade of whole leaf teas.
Plain: tea taster's term to denote dull liquor with sour taste
Plucking: the process of harvesting the tea by cutting the flush from the growing tea shrub.
Polyphenols: astringent compounds present in tea
Puerh: a type of tea most notably from the Yunnan province of China. Damp green tea that has been fermented microbiologically to a black leaf.
Pungent: tea taster's term to denote a very astringent tea
Rawness: bitter taste
Rolling: the process of crushing the leaves to initiate fermentation and impart twist.
Self drinking: rounded, well bodied tea that can be served unblended
Smoky: tea taster's term for teas that have been fired over smoky flames, imparting a smoky flavor
Soft: tea taster's term for underfermented teas
Souchong: Term for large leaf teas derived from the third and fourth leaf of the tea shoot
Stalk: describes teas with presence of red stalk pieces from a hard plucking
Tannin: erroneous term referring to the astringent polyphenols of tea, unrelated to tannic acid polyphenols of other plants
Tarry: tea taster's term for teas that have been fired over smoky flames, imparting a smoky flavor
Tat: shelf made of wire mesh or burlap used to spread the leaves out for withering and fermentation
Tea:  
Theaflavins: orange red potyphenols unique to fermented teas such as black tea, and formed from the condensation of two catechins
Theanine: unique amino acid in tea.
Theine: synonym for caffeine
Ti kuan yin: "Iron Goddessof Mercy"- a distinctive type of oolong tea typically longer-fermented and possessing a darker-colored but fragrant brew
Tippy: Teas with white or golden tips, indicating high quality
Tisane: Teas produced from the leaves of plants other than the tea plant, herbal tea.
Tuocha: bowl tea. A form of brick tea comprised of pu-erh tea pressed into a bowl shaped cake.
Twist: Before fermentation, the leaves need to be crushed to initiate oxidation. This imparts the curled appearance of the finished leaf.
Two leaves and a bud: the ideal plucked tea for production, consisting of the new tea shoot and the first two leaves
White: a special type of green tea. Distinguished by the presence of the white hairs of the tea flush (baihao) and a lighter green, almost clear, infusion.
Winey: mellow quality, characteristic of some Keemun teas which have been given time to age
Withering: the first step in production of most teas. Involves letting the fresh leaves wither for some period of time after plucking to reduce moisture content.
Woody: tea taster's term indicating an undesirable grass or hay flavor in black tea
Yixing: pronounced ee-hsing, this region in China is noted for its purple clay, used to produce distinctive unglazed teapots.
Yunnan: Tea grown in the Yunnan province, in the southwest of China. These black teas are known for their spicy character. This region also produces Pu-Erh tea.

 

Famous Tea Quotes

Tea and Water give each other life," the Professor was saying. "The tea is still alive. This tea has tea and water vitality," he added, "...Afterwards, the taste still happens... It rises like velvet... It is a performance." 

Jason Goodwin, The Gunpowder Gardens  

"Talk and tea is his specialty," said Giles. "He has about five cups of tea a day. But he works splendidly when we are looking." 

Agatha Christie, Sleeping Murder  

"And so it continued all day, wynde after wynde, From a room beyond came the whistle of a teakettle. 'Now, you really must join me. I've some marvelous Darjeeling, and some delicious petit fours a friend of mine gave me for Christmas."

Martha Grimes, The Man with a Load of Mischief  

"While we got hotter and thirstier as the heat beat down on us. The somebody would call in a voice full of elation" 

Arthur Godfrey  

"'The tea is coming!' ...she may want a martini, but make her drink tea." 

Alice Taylor, To School Through the Fields  

"It was as if we were at the heart of a maze. We were overwhelmed by the enormity of the tasks ahead. Mary had given us a bottle of milk and a spoonful of loose tea, and so, unable to decide what to do, we did what all Irish men and women do: we had tea. Suddenly the sun appeared and not for the first or last time we felt it uplifting us and changing everything. It seemed like a holiday." 

Niall Williams and Christine Breen, O Come Ye Back to Ireland  

"Talk and tea is his specialty," said Giles. "He has Come along inside... We'll see if tea and buns can make the world a better place." 

The Wind in the Willows  

"When all is complete deep in the teapot, when tea, mint, and sugar have completely diffused throughout the water, coloring and saturating it...then a glass will be filled and poured back into the mixture, blending it further. The comes waiting. Motionless waiting. Finally, from high up, like some green cataract whose sight and sound mesmerize, the tea will once again cascade into a glass. Now it can be drunk, dreamily, forehead bowed, fingers held wide away from the scalding glass." 

Simone Jacquemard, Le Mariage Berbere  

"My hour for tea is half-past five, and my buttered toast waits for nobody."

Wilkie Collins, The Woman in White  

"On the hob was a little brass kettle, hissing and boiling; spread upon the floor was a warm, thick rug; before the fire was a folding-chair, unfolded and with cushions upon it, by the chair was a small folding-table, unfolded, covered with a white cloth, and upon it were spread small covered dishes, a cup and saucer, and a tea-pot; on the bed were new, warm coverings, a curious wadded silk robe, and some books. The little, cold, miserable room seemed changed into Fairyland. It was actually warm and glowing. " 

Frances Hodgson Burnett, Sara Crewe; or What Happened at Miss Minchin's  

"He boils milk with fresh ginger, a quarter of a vanilla bean, and tea that is so dark and fine-leaved that it looks like black dust. He strains it and puts cane sugar in both our cups. There's something euphorically invigorating and yet filling about it. It tastes the way I imagine the Far East must taste." 

Peter Hoeg, Smilla's Sense of Snow  

"The mug from the washstand was used as Becky's tea cup, and the tea was so delicious that it was not necessary to pretend that it was anything but tea." 

Frances Hodgson Burnett  

"A Little Princess...it's always tea-time... " 

Lewis Carroll, Alice in Wonderland  

"I hope next time when we meet, we won't be fighting each other. Instead we will be drinking tea together." 

Jackie Chan, Rumble in the Bronx  

"Bill Bryson, Notes from a Small Island He brewed his tea in a blue china pot, poured it into a chipped white cup with forget-me-nots on the handle, and dropped in a dollop of honey and cream. He sat by the window, cup in hand, watching the first snow fall. 'I am', he sighed deeply, 'contented as a clam. I am a most happy man." 

Ethel Pochocki, Wildflower Tea  

"Cynthia came in quietly and set a cup of tea before him. He kissed her hand, inexpressibly grateful, and she went back into the kitchen. When we view the little things with thanksgiving, even they become big things." 

Jan Karon, These High, Green Hills  

"Tea. Earl Grey. Hot. And whoever this "Earl Grey" fellow is, I'd like to have a word with him... " 

Jean-Luc Picard, Star Trek, The Next Generation  

"Deep Space 9 Pour me a little more tea, would you dear? I can drink it till it comes out of my ears." 

Garek, Star Trek  

"If you are cold, tea will warm you; If you are too heated, it will cool you; If you are depressed, it will cheer you; If you are excited, it will calm you

"Thank God for tea! What would the world do without tea! How did it exist? I am glad I was not born before tea." 

William Gladstone, British Prime Minister.

"My dear, if you could give me a cup of tea to clear my muddle of a head I should better understand your affairs."

Charles Dickens  

"[I am] a hardened and shameless tea drinker, who for twenty years diluted his meals with only the infusion of the fascinating plant; who with tea amused the evening, with tea solaced the midnight, and with tea welcomed the morning. 

Samuel Johnson  

"I always fear that creation will expire before teatime." 

Sidney Smith  

"The Infusion of a China plant sweetened with the pith of an Indian Cane." 

Joseph Addison   

"Ecstasy is a glass full of tea and a piece of sugar in the mouth" 

Alexander Puskin  

"I don't drink coffee; I take tea, my dear." 

Sting, An Englishman in New York  

"Tea with lemon please" 

Jerry Seinfeld, Seinfeld 

Types of Tea

 

There are three types of tea: Green, Oolong and Black. These are the result of the tealeaves being processed in any one of three different ways (unfermented, partially fermented, or completely fermented).

Green tea

This is made by steaming green tea leaves to stop oxidation, rolling the leaves to express flavor and then heating them to dry.

Black tea

This is made by drying the green leaves in a process known as "withering" so the leaves become oxidized (also known as fermented), rolling them, and then applying hot air to stop the oxidation process.

Oolong

Also known as red teas take after the black teas in that they are prepared the same way, but with a shorter drying period so the leaves are not as oxidized, or fermented

TEA GRADES

Tea grading is one of the most complicated and misunderstood subjects. It is often misunderstood because of a number factors.

Fanning 1(F1)-Forms about 3-4% of the production. This is a mixture of black tea and large amount of smallish cut fibres often sifted out of the primary grades. The teas are quite useful in tea bags due to its quick brewing, strong flavour and good colouring qualities.

CTC- (CUT, TEAR & CURL)

PRIMARY GRADES 

  • Broken Pekoe 1(BP1)-Forms about 12-14% of the total production and has the largest size particles. Liquors are light in colour but have an encouraging flavouring characteristic.
  • Pekoe Fanning 1(PF1)-Forms the bulk of the production about 58-60% and made up of black grainy particles slightly smaller than the BP1.
  • Pekoe Dust (PD)-Forms 10-12% of the production, often black and finer than the PF1 and has thick liquors and aroma.
  • Dust 1(D1)-Forms about 4-6% of the production and is made up of the smallest particles and characterised by strong liquors.

SECONDARY GRADES

  • Dust (D)-Made up of tiny bits of broken leaf often used to brew strong tea.
  • Broken Mixed Fanning (BMF)-Fibrous lots with very little trace of black teas.

ORTHODOX TEAS

  • Pekoe (P)-Is the largest of the leaf grades with thinner liquors as compared to smaller grades. Demanded more for its attractive appearance than for the cup quality.
  • Flowery Pekoe (FP)-Is neater and more even than the pekoe, it is curly and free of stalk and flaky leaves, commands a higher price due to its brighter and cleaner liquors.
  • Flowery Orange Pekoe (FOP)-Contains amount of Tips that contribute to the flavour and the attractive appearance. Has a clean cup but demanded more for appearance than the liquors.
  • Orange Pekoe (OP)-Fancy looking containing very tightly rolled leaf resulting to very attractive twisted and wiry appearance. However contains no tips and is thin and light in liquors.
  • Broken Orange Pekoe (BOP)-Contains good amount of tips, smaller particles and is sold for both its appearance and good cup qualities.
  • Broken Orange Pekoe Fanning (BOPF)-This contains the smallest of all grades and has a rapid brewing properties and gives a good strong flavour and coloury liquors.
  • Dust (D)-Contains the smallest particles and influenced by its appearance. In a cup, it produces strong coloury liquors.

GREEN TEAS

These are not oxidized. They are withered, immediately steamed to prevent oxidation and then rolled and dried. They are characterised by a delicate taste, light green colour and are very refreshing. Some green teas however, can be quite pungent with a surprising amount of body to the cup.

The primary difference between green and black teas is that Green teas are not allowed to go through the fermentation process, which causes teas to turn black during the drying process.

The green Orthodox will produce similar orthodox grades as indicated above while the CTC green teas processing will produce the same CTC grades as above.

 

What is Tea?

TEA is the second most popular beverage in the world. Only water is rated higher in world consumption than tea. It is estimated that somewhere between 18 and 20 billion 6 oz. cups of tea are drunk daily on our planet. An extension of numbers would indicate that the United States only imports enough tea annually to keep world usage rates going for 2 days.

But get to the topic: WHAT IS TEA?

Tea is a beverage made from the processed leaf of a plant whose Latin name is: Camellia sinensis. Some of us who have been around for a long time in the tea industry still call it by its now out-dated name of Thea sinensis. But Camellia or Thea makes little difference; it is what comes out of the tea pot that is of importance.

Tea is a stimulant, a very mild stimulant, since it contains caffeine. It contains fewer milligrams of caffeine per equal-sized cup than does coffee, but more than cocoa. Tea contains small quantities of tannic compounds technically called polyphenols (not tannic acid used in tanning leather), vitamin A, B2, C, D, K, and P, plus a number of minerals in trace amounts and also aromatic oils. The tannin compounds and essential oils are, in the main, responsible for the flavor of tea, the color, the astringency (dryness), and the delightful aromatics. These last two substances or compounds join forces to produce the high, medium and base notes of tea that one experience (these are further described in the section of the site dealing with "How We Taste Tea"). These compounds which combine to produce the delicate and sought-after nuance flavors of tea cannot be determined chemically by analysis of the tea. All tea analysis comes out basically the same regardless of the variety or where in the world the tea is grown. It is in the well-developed palate of tea devotees that this decision of goodness is allowed to rest its case.

Tea is, for the most part, healthful to humans; however, individuals can misuse tea by drinking too much of it or making it too strong. As with many things we ingest, moderation and restraint are watchwords.

Recent Updates

Strengthening the Tea Industry: EATTA Hosts Uganda MPs to Deliberate on Key Matters

Strengthening the Tea Industry: EATTA Hosts Uganda MPs to Deliberate on Key Matters

17 December 2024

The East Africa Tea Trade Association (EATTA) was privileged to host Members of Parliament from Uganda for a high-level discussion...

East Africa Tea Trade Association Wins Best Use of Technology Award at KNCCI Mombasa Business Awards 2024

East Africa Tea Trade Association Wins Best Use of Technology Award at KNCCI Mombasa Business Awards 2024

09 December 2024

The East Africa Tea Trade Association (EATTA) is proud to announce that we have been honored with the Best Use...

Mombasa Business Awards 2024

Mombasa Business Awards 2024

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Vote! Vote! Vote!Less than a minute under the listed category:1. MOST INNOVATIVE BUSINESS2. BEST BUSINESS IN CUSTOMER CARE3. BEST USE...

Visit by PS Agriculture

Visit by PS Agriculture

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We were honored to host Principal Secretary Kipronoh Ronoh Paul from the State Department of Agriculture, along with governors, to...

The 6th Africa Tea Convention & Exhitibion - reflections

12 October 2024

The 6th Africa Tea Convention was more than just an event – it was a platform for growth, collaboration, and...

Discover the Latest Insights in the September Issue of The Tea Junction

Discover the Latest Insights in the September Issue of The Tea Junction

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The East Africa Tea Trade Association (EATTA) is thrilled to share the September issue of The Tea Junction, our flagship...

Sports Day 2024

19 August 2024

This year the EATTA Annual Sports Day took place on the 17th of August at the Mombasa Sports Club. This...

Consultative meeting with the PS State Department for Agriculture

Consultative meeting with the PS State Department for Agriculture

13 August 2024

EATTA members recently held a consultative meeting with the Principal Secretary of the State Department for Agriculture. The discussion focused...

Don't Miss the 6th Africa Tea Convention and Exhibition – Secure Your Spot with an Early Bird Discount!

Don't Miss the 6th Africa Tea Convention and Exhibition – Secure Your Spot with an Early Bird Discount!

08 July 2024

We are pleased to offer an early bird discount to those who register and make payment by Wednesday, 31st July...

Strategies for expanding tea market access in the US

Strategies for expanding tea market access in the US

12 June 2024

A collaborative session between EATTA's Board and management, alongside representatives from the US Senate and trade officials, convened

EATTA board meets with the Asia Africa Tea Alliance

EATTA board meets with the Asia Africa Tea Alliance

12 June 2024

A contingent of EATTA Board members recently participated in the Asia Africa Tea Alliance meeting, addressing the sustainability challenges facing...

Engagement with US trade representatives

Engagement with US trade representatives

06 June 2024

The EATTA Board of Directors recently engaged in productive discussions with US trade representatives. The focus of this engagement was...

Africa Tea Convention and Exhibition 2024

05 June 2024

Join Us at the 6th Africa Tea Convention & Exhibition in Kigali, Rwanda!

International Tea Day 2024

International Tea Day 2024

20 May 2024

Invitation to International Tea Day 2024 Celebrations - A global toast to tea

Visit by the Tea Board of Tanzania

Visit by the Tea Board of Tanzania

16 May 2024

The Tea Board of Tanzania convened with the East African Tea Trade Association (EATTA) board in a formal meeting to...

Membership & Affiliation

Kenya Chamber of Commerce
Federation of Kenya Employers
International Tea Committee
 
 
 
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