In 1980 the Tea Research Foundation of Kenya was established to replace the Tea Research Institute of East Africa. The objectives of TRFK were to promote research and investigate problems related to tea and crops and systems associated with tea in Kenya. Some of the issues it was to look into included productivity (yield), quality and suitability of land for tea planting.
In my many years of interaction with TRFK, I have found that it focuses a lot on developing improved clones, appropriate technologies for improving yield (quantity of green tea leaf/made tea per hectare) and quality of tea products.
In 2013, following the reorganisation of research-oriented public institutions, TRFK was placed under the Kenya Agricultural & Livestock Research Organisation and its name changed to Tea Research Institute. However, the Tea Act, 2020 re-established the Tea Research Foundation of Kenya; the transition is still underway.
TRI's headquarters is in Kericho, with a sub-centre in Kangaita, Kirinyaga county. Its mandate is to promote research and investigate problems related to tea and crops and husbandry systems associated with tea.
In its own words, the institute has over the years focused on Research and Support Themes; Crop Improvement and Management; Sustainable Ecosystem Management and Conservation; Tea Processing, Product Diversification and Value Addition; Economics and Field Advisory; Corporate Services; and Partnership and Business Development.
Unknown to many, the institute has made tremendous achievements, including developing and releasing 58 varieties suitable for diversified high-value tea products and appropriate production technologies.
Consequently, Kenya has become the highest productivity (production per ha) country in the world. This partly explains why Kenya is the leading exporter of high-quality black CTC tea. The institute has under its belt six improved varieties of purple, white, green and black orthodox as well as high-value black CTC teas.
The institute has also determined the optimal fertiliser formulations and rates for black CTC tea, and developed and transferred appropriate crop husbandry practices.
The TRI has improved and optimised manufacturing methodologies covering leaf withering, maceration, fermentation, drying and packaging, cementing the reputation of Kenyan CTC teas as being of distinct quality. Kenyan CTC teas are consistently bright, strong and brisk all year round, being rich in antioxidants and free of pesticide residuals.
Research has further confirmed that Kenyan tea germplasm is diverse in its polyphenol composition and content, which is the highest in the world. This may sound technical, but it simply means that Kenyan teas' diverse genetic resources can provide raw material for producing different types of high-value tea products.
More studies have shown that different tea clones respond differently based on the geographical area planted, requiring tea farmers to know and only plant the clones adaptable to their geographical areas to maximise yields and quality. Some tea varieties have been identified as drought tolerant and thus suitable for drought-prone areas.
The institute’s research has produced prototype products that have huge commercial potential. Polyphenols from green, purple and black tea can be used in the manufacture of numerous fast-moving consumer goods such as soaps, shampoos, lotions, detergents, domestic and industrial cleaning agents, confectionaries, liquors and wines, oral health care products and drug supplements. They also provide high-value extracts for industrial use such as dyes and stabilisers. Interesting!
Finally, we all have heard of the relationship between tea and health. In a recent presentation, the institute’s director revealed that TRI has been at the forefront in researching some of these claims. Their studies on black tea manufacture have revealed that processed black CTC tea retains some unoxidised residual catechins, which have been identified to have health-enhancing properties.
Scientific data from their pharmacological and physiological studies show that tea has beneficial effects on human health. For instance, tea has protective effects against cardiac diseases/disorders and stroke by reducing blood lipid levels and clot formation.
It also helps in combating cancer, possesses some anti-viral, anti-bacterial and anti-mutagenic effects, and may promote oral health by reducing the formation of dental caries, and possibly inhibiting or slowing down the development of gum diseases.
The most we can do is to have the Tea Research Institute well-funded to continue exploring the horizons.
