The average backyard food grower is familiar with planting vegetables, fruits, herbs, and other common crops, as well as some more unique varieties. However, beverages are not typically included in their garden plans. While I have previously written about growing coffee indoors for fun rather than quantity, growing tea plants in the garden can actually provide enough leaves to keep you supplied year-round with your own tea.
Camellia sinensis var. sinensis, a cold-hardy variety from China, is a multi-branched shrub suitable for growing in U.S. hardiness zones 7 and 8, and may survive in zone 6b with protection. Camellia sinensis var. assamica, a more tree-like variety native to India, is recommended for zones 8 and higher. Some other cultivars may have different requirements.
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These evergreen plants can thrive in various light conditions, from deep shade to full sun, though partial sun or light shade is ideal. They only require well-draining soil with slightly acidic pH levels.
It takes approximately two years for young plants to produce enough leaves for a decent harvest. By the fifth year, a single plant should yield enough leaves for a moderate tea drinker. If more tea is needed, simply plant more tea plants.
Although white, green, black, and oolong teas all come from the same plant, their differences stem from harvesting methods and post-harvest leaf-oxidation treatments.
To make green, black, and oolong tea, pluck two or three of the youngest leaves from each stem, along with the leaf bud from each stem tip, every 10 to 12 days as new shoots develop. Follow specific procedures for the desired type of tea.
For white tea, pick the buds from each stem tip before they fully open. Heat them in a pan over low heat, stirring constantly for about 10 minutes, then cool and store in an airtight container.
Jessica Damiano, a regular gardening columnist for The Associated Press, publishes the award-winning Weekly Dirt Newsletter. Sign up for weekly gardening tips and advice at jessicadamiano.substack.com.
