teagrowing

Teagrowing is the agricultural practice of cultivating Camellia sinensis plants to produce tea. The species has two major cultivated varieties, Camellia sinensis var. sinensis and Camellia sinensis var. assamica, which differ in plant size and leaf traits. Cultivation occurs primarily in subtropical and tropical regions of Asia, Africa, and the Americas. Tea quality and flavor are influenced by cultivar, climate, soil, and cultural management, along with the subsequent processing of leaves into finished tea.

Site and climate requirements: Tea thrives in cool to warm, humid conditions with year-round precipitation. Ideal mean temperatures range roughly 18–24°C, with high humidity and well-distributed rainfall. The crop prefers acidic, well-drained soils with pH around 4.5–6.0. Slopes improve drainage, while shade can protect young plantations and influence leaf chemistry and yield.

Planting and cultivation: Establishment is usually via nursery-propagated cuttings or seeds, planted as dense hedges or bushes. Common spacing is around 0.8–1.5 m between plants and 1.5–2 m between rows. Young stands require protection from harsh sun. Regular pruning maintains a harvesting canopy at practical height and stimulates new shoots. Nutrition, irrigation, and drainage are managed to support sustained growth.

Harvesting and maintenance: The tea crop is typically harvested by hand, selecting the bud and the two leaves (a pluck). Harvest frequency varies with climate, often producing multiple flushes per year. The vigor of growth and the uniformity of flushes influence yield and quality. While processing transforms the leaf into tea, good teagrowing practices aim to maximize uniformity, vigor, and resilience of the plantation.