Green tea bushes, or Camellia sinensis, are easy to grow in most backyard settings. Fans of organic green tea will enjoy the security of knowing exactly what goes into their daily cup. Like most camellia species, green tea plants grow quickly and must be frequently pruned. The kitchen gardener can use the leaves that were just pruned by drying them at home for her next pot of tea.
Growing Conditions
Green tea plants prefer indirect light with moderate temperatures between 65 and 70 degrees F. Sunset Garden Book notes that all camellia species grow best between zones 4 and 7. Gardeners who live in areas that experience freezing winters should plant their bushes in containers. Drench the soil thoroughly and let the ground dry out before watering again.
Fertilizers
Green tea plants require organic fertilizer every month between March and September to offset their rapid growth. Most garden shops carry organic fertilizers specifically formulated for camellia species, rhododendrons and azaleas. Follow instructions provided on the fertilizer container carefully. Geoff Hamilton's classic, "The Organic Garden Book," suggests that seasonal applications of well rotted compost can take the place of commercial fertilizers.
Pruning/Harvesting
Green tea plants need to be pruned frequently. You can combine this activity with harvesting. The top three leaves on the tips of the branches are the goal of tea lovers. Those shiny green leaves hold the most flavor. Pinch them off twice a month with your fingertips. Use pruning shears to keep your tea bush no higher than your waist. This makes harvesting easier on your back.
Drying Green Tea
Rinse the green tea leaves and pat them dry. They must be roasted immediately or they will ferment, thus increasing the caffeine load and turning them into black tea. Place the tender green tea leaves in an oven-safe pan. Put the pan in an oven set to 500 degrees F. Shake the pan every five minutes to be certain that the leaves do not stick to the pan. After 15 minutes of roasting, take the leaves out the oven, slightly bruise them with your fingers and store them in an airtight container.
References
- "Sunset Western Garden Book;" Kathleen Norris Brenzel; 2007
- "The Organic Garden Book;" Geoff Hamilton; 1993
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