Teatime with Camellias

While researching Camellias that will do well in Florida landscapes, I stumbled upon Camellia

sinensis (Common name: Tea). Often not recognized as a Camellia, Camellia sinensis is not known for its blooms but rather its leaves. All six major tea types: green, black, oolong, white, yellow, and dark, come from Camellia sinensiss, and will grow in Florida landscapes.

The two most common for tea production are Camellia sinensis var. sinensis (China type) and

Camellia sinensis var. assamica (Assam type). The leaves on the China type are small, dark green, elliptical in shape with serrated veining. The Assam type has larger green leaves with less serrated margins.

The Camellia sinensis prefers fertile, well-drained soil, high in organic matter with a pH between 5.0 and 6.5. Mulching will retain soil moisture, reduce weeds, and improve the soil near the surface. Keep plants in pots in the shade and gradually introduce plants to sunlight until they are big enough to withstand full sun, usually 1 – 1 1⁄2 years. You can plant them in partial shade, but the tea quality will be better and more robust if grown in full sun. It is best to plant them in the ground from November to February so the roots can become established before the heat of the summer. Water plants regularly until established and then rainfall alone should suffice except for in drought conditions.

When growing Camellia sinensis for the purpose of harvesting their leaves to process tea, keep plants pruned to encourage growth outward (bushy) and not upward. Keeping plants no higher than waist level will make plucking much easier. Two to 3 leaves plus buds on the end of the stem are used to make tea. Only the terminal buds are usually used when making White and Yellow teas. The first flush is normally ready to pluck in early April and after plucking will be ready with new growth in just a few weeks. Normally, leaves can be harvested 4 or 5 times during the growing season. Prune plants heavily around December to get ready for the next growing season.

How the tea leaves are processed determines the type of tea it becomes. The craft of making tea does not include external ingredients but rather carefully timed processes such as: withering, bruising, rolling, fixing, fermenting, and drying. The art of crafting tea is complex and subtle differences in temperature, moisture content, age of the tea leaves, and timing all have a profound effect on the finished product. Learning the art of making tea takes time, patience, and the willingness to experiment.

The best way to learn a new craft is to research and learn from those who have mastered their craft. I was excited to find such an expert just a short road trip away in Fairhope, Alabama. Donnie Barrett learned his craft by visiting tea farms in China and has been crafting tea for over 44 years. Donnie has cloned thousands of tea plants from three Camellia sinensis plants rescued from a burn pile left at the end of a Lipton Tea experiment that concluded in 1979 in Fairhope, Alabama.

I had the pleasure of meeting with Donnie and enjoyed a wonderful cup of tea, toured his tea plantation, and learned a great deal about the art of making tea.

Unlike other Camellias, the Camellia sinensis is not known for its beautiful blooms but for its leaves. All major tea types come from the leaves and buds of the Camellia sinensis.

Fresh tea grown and crafted by you is sure to be both satisfying and priceless, bringing tea time to a whole new level of enjoyment.

For further information:

https://edis.ifas.ufl.edu/publication/HS30