Watch talks from the African Tea Convention, read our Tea 101 explainers and test what you know about the leaf, the trade and the Mombasa Tea Auction.
Quality is what earns a premium at the auction. Farmers are encouraged to invest in it, as they raise concerns about the burden of county levies.
Day 1 · 16 September
Decision focus: Should African producers remain within auction-driven price discovery, or actively transition to alternative trade models?
Niraj de Mel · Immediate Former Chairman, Sri Lanka Tea Board
The strengths and limits of the auction, relationship selling as a complement, and pricing tools that help producers manage risk.
View presentation PDFDan Bolton · Publisher, Tea Journey & Host, Tea Biz Podcast
Why the auction is the liquidity engine for bulk tea, and how a service layer of payments, traceability and financing can turn Mombasa into an intelligent trade network.
Watch on YouTubeWesley Bosuben · MD, James Finlay Mombasa
The operational realities of dependence on bulk tea exports, from origin to market.
View presentation PDFDay 1 · 16 September
Decision focus: Should Africa prioritise scale leadership or reposition toward value-added exports and brand ownership?
Collins Bett · Managing Director, KTDA MS
Africa’s production and scale advantage, and what it will take for African tea to capture more of its value.
View presentation PDFNadeem Ahmed · Chairman, Global Tea Commodities
A commercial perspective on how African tea should be positioned in global markets.
Watch on YouTubeDay 2 · 17 September
Decision focus: Will technology improve efficiency, or fundamentally reshape market access and pricing power?
James Suranga · Executive Director, International Tea Committee (ITC)
How digital infrastructure changes market structure and power dynamics in the tea trade.
View presentation PDFAlan Lai · CEO and Founder, ProfilePrint Singapore
The operational efficiency gains and cost reduction potential that AI offers the tea industry.
View presentation PDFDr Moses Thiga · Director of ICT, Egerton University & Founder, Savannah Digital Research Institute
Connecting the tea sector’s “digital islands” with a single data thread from bush to cup.
View presentation PDFDay 2 · 17 September
Decision focus: Should capital stabilise existing systems, or fund transformation into higher-value markets?
Dr Joshua Oigara · CEO, Stanbic Holdings Plc & Standard Bank Regional Chief Executive, East Africa
The role of finance in the auction economy, and the case for an East Africa tea investment pipeline.
View presentation PDFMs. Siby Diabira · Senior Regional Industry Manager, Agribusiness, International Finance Corporation (IFC)
How structured finance can unlock working capital across the tea value chain.
View presentation PDFDay 2 · 17 September
Decision focus: Is climate investment a compliance cost, or a pathway to competitive advantage?
Dr Lilian Kerio · Director, Tea Research Institute
How a changing climate is affecting tea-growing regions, and how research and weather data can help growers adapt.
View presentation PDFMichael Don Ham · Co-Founder and President, Wild Orchard
Putting soil health at the centre of tea farming to build resilience against climate shocks.
View presentation PDFDr Sharon Hall · Chief Executive, UK Tea & Infusions Association
The monetisation potential and revenue pathways that climate action can open up for tea producers.
Watch on YouTubeDay 2 · 17 September
Decision focus: Should producers remain upstream suppliers, or integrate downstream to capture value?
Kurush Bharucha · UKTA Tea Specialist for Teas of India; Former Global Tea Expertise Director (Unilever, Lipton Teas and Infusions)
Mapping how value is distributed across the tea supply chain, and where origin can capture more of it.
View presentation PDFSuzy Garraghan · Head of Tea Buying & Blending, Bettys & Taylors of Harrogate
What a leading international buyer looks for in African tea, and how quality builds value.
View presentation PDFEng. John Ngatia · Managing Director, KETEPA
Case studies and the execution realities of building tea brands at origin.
View presentation PDFDay 3 · 18 September
Decision focus: Should African tea optimise existing export markets, or aggressively diversify geographically and logistically?
Willy K. Mutai · CEO, Tea Board of Kenya
A 2026–2036 vision for Kenyan tea: diversifying products and prioritising markets.
View presentation PDFMr. Titus Okuku · Eastern African Area Managing Director, Maersk
Route economics, vulnerabilities and alternative corridors for moving tea to market.
View presentation PDFMr. Mohit Agarwal · Director, Asian Tea Group
The impact of logistics on global tea trade.
View presentation PDFDay 3 · 18 September
Decision focus: Should African tea follow global consumption trends, or attempt to shape new demand?
Ms. Floice Mukabana · CEO, Kenya Export Promotion & Branding Agency
Tea tourism as a way to create demand and take control of the narrative around African tea.
View presentation PDFDr Mao Limin · Director, Tea Committee, China Chamber of Commerce of Import and Export of Foodstuffs
How specialised processing and lifestyle positioning create premium market segments and consumer demand.
View presentation PDFCTC stands for “crush, tear, curl” — the process that gives most Kenyan black tea its strong, quick-brewing character.
Short explainers on how tea is made, graded and traded.
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A guide to the tea grades marketed and traded at the Mombasa Tea Auction, covering both CTC and Orthodox manufacture.
| Category | Grade | Full name & description |
|---|---|---|
| CTC Black — Main Grades | ||
| CTC Main | BP1 | Broken Pekoe 1 — Large even leaf particles producing bright, brisk, full-bodied liquor with clean aroma. |
| CTC Main | PF1 | Pekoe Fanning 1 — Granular leaf size, bright colour, brisk liquor, and balanced flavour; most common CTC auction grade. |
| CTC Main | PD | Pekoe Dust — Fine broken particles giving deep colour, strong flavour; ideal for milk teas. |
| CTC Main | Dust 1 | Dust 1 — Very fine particles offering quick extraction, thick cup, and dark liquor; widely used in tea bags. |
| CTC Black — Secondary Grades | ||
| CTC Secondary | BMF / BMF1 / BMFD | Broken Mixed Fannings / Broken Mixed Fannings 1 / Broken Mixed Fannings Dust — Dusty by-products adding body and colour to blends. |
| CTC Secondary | BP / BP2 | Broken Pekoe / Broken Pekoe 2 — Slightly larger broken leaf producing medium body and soft liquor. |
| CTC Secondary | DUST / DUST2 | Dust / Dust 2 — Extremely fine cut giving brisk, coloury cup; ideal for fast infusion blends. |
| CTC Secondary | FNGS / FNGS1 / FNGS2 | Fine Netted Grainy Secondary — Fine granular grades producing thick, strong liquor and fast brew. |
| CTC Secondary | PD2 | Pekoe Dust 2 — Finer version of PD with brisk, intense liquor suited to high-speed infusion. |
| CTC Secondary | PF / PF2 | Pekoe Fanning / Pekoe Fanning 2 — Slightly coarser fannings giving balanced cup brightness and colour. |
| Orthodox Black — Main Grades | ||
| Orthodox Main | OP / OP1 | Orange Pekoe / Orange Pekoe 1 — Long, wiry leaf style yielding bright liquor and brisk, classic flavour. |
| Orthodox Main | FOP | Flowery Orange Pekoe — Long twisted leaf with tip; aromatic and well-balanced liquor. |
| Orthodox Main | GFOP | Golden Flowery Orange Pekoe — Tippy leaf giving light golden liquor with floral fragrance. |
| Orthodox Main | TGFOP / TGFOP1 | Tippy Golden Flowery Orange Pekoe / No. 1 — High tip content; bright, refined liquor with excellent clarity. |
| Orthodox Main | OPA | Orange Pekoe A — Bold, open leaf grade producing mellow, soft liquor with mild astringency. |
| Orthodox Main | PEKOE / PEKOE1 | Pekoe / Pekoe 1 — Tightly rolled, curly leaf; strong, full-bodied cup with pleasant grip. |
| Orthodox Main | BOP / BOP1 | Broken Orange Pekoe / No. 1 — Even broken leaf; bright liquor and medium strength, excellent for blending. |
| Orthodox Main | FBOP | Flowery Broken Orange Pekoe — Broken leaf with golden tips; rich aroma and bright, brisk liquor. |
| Orthodox Main | FBOPF | Flowery Broken Orange Pekoe Fanning — Finer tippy particles; aromatic, smooth, strong liquor. |
| Orthodox Main | FBOPFSP | Flowery Broken Orange Pekoe Fanning Special — Highest tippy content; complex aroma, golden cup, premium lots. |
| Orthodox Main | GFBOP | Golden Flowery Broken Orange Pekoe — Bright tippy leaf; flavourful liquor with lively character. |
| Orthodox Main | GBOP | Golden Broken Orange Pekoe — Larger broken leaf; coloury, full-bodied cup with depth. |
| Orthodox Main | FP | Flowery Pekoe — Rolled leaf with some tip; smooth liquor and light floral aroma. |
| Orthodox Black — Secondary Grades | ||
| Orthodox Secondary | OR / ORL | Ordinary / Ordinary Leaf — Factory-specific secondary orthodox grades, typically made from late infusions or off-sizes; liquor remains bright and drinkable. |
| Orthodox Secondary | BOPD | Broken Orange Pekoe Dust — Strong, fine broken leaf grade; quick infusing, bright coppery liquor, brisk cup. |
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