Yes, tea can be grown in the United States. Commercial operations and small-scale farms cultivate Camellia sinensis, the evergreen shrub responsible for all true teas (white, green, oolong, and black). Processing methods and varietal differences determine the final product. While the US has never been a major tea-producing nation, the industry is experiencing niche growth, driven by a desire for locally sourced and specialty products. Successful cultivation depends on matching the plant’s specific biological needs to suitable geographic locations.
Climate and Soil Requirements for Tea
The successful cultivation of Camellia sinensis hinges on specific environmental conditions that mimic its native subtropical and warm temperate origins. Tea plants generally thrive in USDA hardiness zones 7 through 9, preferring temperatures between 60 and 85 degrees Fahrenheit (15–30 degrees Celsius) for optimal growth. While they tolerate light frost, protection is necessary in regions experiencing severe or prolonged freezing, limiting commercial viability across much of the mainland US.
The plant requires consistent moisture, often needing regular watering to keep the soil evenly moist but not waterlogged. Adequate drainage is equally important, as tea plants are susceptible to root rot.
Soil composition is a major constraint, as Camellia sinensis is an acid-loving plant requiring a slightly acidic pH range, ideally between 5.5 and 6.5. Growers often amend the soil with organic matter, such as pine needles, to maintain acidity and improve water retention. Tea benefits from full sun in cooler climates but requires partial shade in regions with intense afternoon heat to protect the leaves from scorching.
Established US Tea Growing Regions
Several regions across the United States have established or emerging tea production. The most historic and largest commercial operation is the Charleston Tea Garden on Wadmalaw Island, South Carolina, spanning 127 acres. This site uses mechanization for large-scale production, drawing on a history of cultivation experiments dating back to the 1880s.
Hawaii provides an ideal climate for tea, featuring rich volcanic soil and consistent moisture, supporting small farms that produce high-quality, distinctive teas. The Pacific Northwest, particularly the Willamette Valley in Oregon, has found success with cold-hardy cultivars, demonstrating that microclimates can support tea growing farther north.
Emerging areas are also found across the Southern states, including Alabama, Mississippi, and Louisiana, which benefit from humid, subtropical conditions. These operations typically focus on small-batch, artisan production, often selling their teas locally or online.
Cultivation and Maintenance Practices
Cultivation begins with propagation, typically done using seeds or semi-hardwood cuttings. While seeds produce genetically diverse plants, cuttings are preferred because they ensure the new plants retain the desired traits of the parent. The tea plant requires approximately three years of growth before its leaves are ready for commercial harvest.
Field management relies on specific pruning techniques to encourage leaf growth and facilitate harvesting. Formative pruning shapes young plants into a flat-topped bush, known as a plucking table. Maintenance pruning involves the regular removal of dead or damaged branches to stimulate new shoots, which are the source of the finished tea product.
Harvesting, or plucking, involves carefully removing the terminal bud and the top one or two young, tender leaves from the shoots. This precise method, often referred to as “two leaves and a bud,” ensures the highest quality and concentration of flavor compounds. Plucking must occur at regular intervals, typically every 9 to 13 days during the growing season, to maintain the health of the bush and maximize yield.
The Economics of Domestic Tea Farming
The primary challenge facing domestic tea farming is the high cost of production compared to global tea markets. Tea leaf harvesting is labor-intensive, and high wages in the US make hand-plucking economically difficult. This labor cost is why US-grown tea is niche and commands a significantly higher price than imported bulk tea.
To achieve scale, larger operations utilize specialized mechanical harvesters to reduce labor expenses. However, this mechanization requires a substantial initial investment that is often prohibitive for smaller growers. Many small US farms circumvent this by focusing on the premium, artisan market, where consumers pay more for hand-picked, high-quality, and locally sourced products.
Another barrier is the lack of established processing infrastructure, forcing many small producers to invest in their own processing equipment or find shared facilities. Despite these financial hurdles, the domestic tea industry benefits from increasing consumer demand for specialty loose-leaf teas and the “locavore” movement. The economic viability of these operations is often supplemented by agritourism and the sale of other tea-related products.