Kenya tea bags
Much of the tea grown in Kenya is processed using the crush, tear, curl method, making it suitable for use in blends popular in most black-tea markets, including India, Britain and North America. CTC tea has a homogenous taste and a strong generic, bold "tea" flavor and is the base of most Indian tea blends as well as a significant portion of breakfast teas.
Higher-quality Kenyan teas are processed using traditional methods (e.g. picking of the tender leaves and bud cyclically, these being allowed to dry and be "fermented" by enzymes), and are often highly sought after "single origin" whole-leaf teas. Multinational companies increasingly use automation to process the tea, though smaller plantation estates may still produce the product by hand.
When processing the tea is graded into different grades. the major grades are;
Leaves and granules