Players in the tea sector have raised concern over the decline in the quality of Kenyan tea as produce from Rwanda gains popularity.
The researchers, marketers and brokers blamed the situation to poor storage in factories, farmers under applying or over applying fertilisers and low plucking standards, among other reasons.
The acting director of Tea Research Institute John Bore said Rwanda has an advantage over Kenya because they grow most of their produce in high altitude areas of about 3,000 metres above sea level. “Plucking frequency is a key factor that is messing up our tea quality. The shorter the plucking frequency like around seven days, you will be able to maintain high quality standards,” Dr Bore advised.