Kenyan scientists launch clones to boost tea output

The clones which have been released for commercial exploitation produce better black tea quality than existing high black tea quality clones and may be used for processing of green tea.  

Further, the Kericho based facility is researching on low caffeine or caffeine-free tea clones that would target production of caffeine-free products.

Progress has also been made in the development of tea clones with unique biochemical profiles such as high levels of polyphenols. Cathechins are cloneswith a mild coffee aroma.

The CEO said the varieties will in future provide raw materials for production of diversified tea products.

Research is now geared to development of clones that are high in polyphenols for the extraction of biochemicals rather than for the processing of tea.

TRFK has also generated valuable information indicating that some tea clones have high levels of desirable flavours.

“Kenyan tea factories will manufacture more flavoured and anti oxidant rich tea, which may stimulate more demand for local tea at remunerative prices,” the chairman of the board Mr Stanley Chepkwony said.

A method for processing anti oxidant rich tea targeted at the more conscious tea consumers is already in place.

Tea from different geographical zones is being profiled to establish whether geographical indications could be applied in tea marketing.