Compare two teas

Side by side across seven dimensions. There is no verdict and no winner — the purpose is to understand the difference, not to be told which to buy.

Why these two get confused

Same country, same estates in some cases, entirely different manufacture. CTC gives strength and colour fast; the orthodox version is a speciality product that tastes nothing like it.

Point by point

DimensionKenyan black teaKenyan orthodox black tea
CategoryBlack tea · fully oxidisedBlack tea · fully oxidised
ProductionIn order: Withering → Rolling and shaping → Oxidation → Drying. bud and two leaves and year round harvest.In order: Withering → Rolling and shaping → Oxidation → Drying → Orthodox processing. bud and two leaves and year round harvest.
OriginKenyaKenya
Flavourroasted. full bodied, astringent and drying in the mouth. Aroma: brisk malt, leather, stewed fruit. Straightforward in character. Bold in intensity.citrus, floral and fruity. medium and drying in the mouth. Aroma: citrus blossom, malt, red fruit. Moderate in character. Moderate in intensity.
BrewingWestern brewing (teapot or mug): 1–1.5 g/100 ml at 98–100 °C, first steep 150s. Boiling and decoction: 1.5–2.5 g/100 ml at 95–100 °C, first steep 300s.Western brewing (teapot or mug): 1–1.5 g/100 ml at 95–100 °C, first steep 210s. Gongfu brewing (gaiwan): 4–5 g/100 ml at 90–95 °C, first steep 10s of 5 authored.
Cultural contextUsed in British everyday tea drinking.Not recorded for this tea.
Who may prefer itSomeone who wants the cup to assert itself and wants to enjoy it on the first cup. It tolerates an imprecise brew and takes milk.Someone who wants presence without being dominated and wants to enjoy it on the first cup. It tolerates an imprecise brew and is traditionally drunk plain.

Nothing above is a recommendation. The last row describes the drinker each tea suits, using each tea’s own authored fields and the same sentence structure for both, so neither can be framed as the safe choice.

Brew Kenyan black tea · Brew Kenyan orthodox black tea