A few weeks ago, we took advantage of a U.S. holiday (which Jonathan has off but are normal work days in Kenya) to leave the kids with Catherine and slip away for a date to Kiambethu Tea Farm. Founded in 1910 by a second generation British settler, tea was first cultivated on the farm in 1918. Jonathan visited the farm 20 years ago with his family, and today the farm is run by the granddaughter of the founder, herself approaching 70 years old.
A day at the farm begins with a stroll through the gardens with particular attention paid to the tea plants growing around the farmhouse. Once inside, tea is served and the process of transforming the tender bud into processed tea is explained in detail. Only new growth buds and the first two leaves are ever harvested, which means that tea fields are a constant spring green as the shoots regrow and are harvested every two weeks.
After downing a few cups of farm-grown tea, we set out for a walk among the forest and tea fields as a Kikuyu medicine man explains the traditional use of plants for healing. On our return, drinks on the porch and a hearty farm lunch closed out the day.
For more photos of the farm and the tea production process, please click here.
Tea fields - always an emerald green as the shoots are picked every two weeks
Tea pickers working in the fields...they are paid by weight for what they pick
