Kapchorua is a relatively small tea estate in Kericho area East of the
Rift in Kenya. Some African and a few Indian companies have
experimented with CTC green tea and I have tasted a few, in fact have
some Malawi LTP green in my tasting room now. The general rule is to
fire right after the CTC cut - avoiding oxidation by speed rather than
steaming or parching. The result so far is a rather harsh metallic
cup lacking any sublety or aroma - perhaps Kapchorua has managed to
succeed where others have so far failed? - I would be happy to hear of
their success. Oddly the same leaf from the same bush that makes an
acceptable black tea and an evil green tea can be persuaded to produce
a sublime white tea - so we have found in Malawi where even the soft
stems of the tips can be fashioned into a perfect exotic tea - for
example Google "Antlers d'Amour"

Nigel at Teacraft

On Jan 15, 5:27 am, Natarajan Krishnaswami > wrote:
> It came (for a small fee) with a small quantity of Kapchorua green tea
> from Kenya, which I found more information on he
> http://www.culinaryteas.com/Store/Kenya_Green.html
>
> "Unlike most other green teas Kapchorua does not steam its green
> tea. After withering, the tea leaves are put through a CTC machine
> (two opposing and compressing rollers with angled blades which
> Cut, Tear & Curl the leaves). The cells in the leaves break down,
> releasing the leaf's fluids, and instantly fermentation
> starts. The tea (it is a bright iridescent green mash at this
> point) is then put into a fluid bed tea dryer. Approximately 2-3
> minutes elapses from the time the tea leaves the CTC machine until
> it is in the dryer. This brief time gives this tea its wonderful
> body and flavor, yet retaining the green tea characteristics."
>
> It smells absolutely delicious. I'm looking forward to trying it --
> With luck, I've found a green tea my mother will like. *grin*
>
> N.