The “cha plant,” Camellia sinensis, is the source of all true tea varieties. This evergreen shrub has been cultivated for centuries. This guide details its botanical characteristics and provides cultivation insights for the home gardener.
What is the Cha Plant
Camellia sinensis, an evergreen shrub or small tree in the Theaceae family, is native to East Asia, the Indian Subcontinent, and Southeast Asia, now cultivated globally in tropical and subtropical regions. It features leathery, lance-shaped, dark green leaves (up to 12 cm) with finely toothed edges. It produces delicate, fragrant white flowers with golden-yellow stamens in fall to early winter.
Two primary varieties are Camellia sinensis var. sinensis and Camellia sinensis var. assamica. Var. sinensis, the Chinese tea plant, is a smaller, cold-tolerant bush (leaves 1-6 cm) thriving in cooler, temperate climates and higher altitudes, suitable for green and white tea. Var. assamica, from Assam, has larger leaves (8-30 cm) and grows into a taller tree. It prefers warmer, humid, subtropical, and tropical lowlands, commonly used for black and pu-erh teas.
Cultivating the Cha Plant
Cultivating the cha plant requires a site mimicking its natural habitat. Camellia sinensis prefers partial shade in warmer climates, but tolerates full sun in cooler regions. Dappled shade, like under taller trees, is ideal. Protection from cold, dry winds is beneficial. It thrives in tropical and subtropical climates, ideally 10-30°C (50-86°F), requiring high humidity.
The cha plant grows best in rich, well-drained, acidic soils (pH 4.5-6.5). A soil test is recommended before planting for amendments. Incorporating organic matter, like compost, into heavy clay soils improves drainage and provides nutrients. Mulching with bark mulch or leaf mold conserves soil moisture and maintains acidity.
Consistent moisture is important for Camellia sinensis; it prefers evenly moist soil and tolerates neither prolonged drought nor waterlogging. Regular watering is important during leaf production and dry spells. Young saplings benefit from thorough root ball soaking two to three times weekly in summer until established.
Fertilization supports vigorous growth and leaf production. Tea plants benefit from acid-loving plant fertilizers applied during spring and summer. Organic options like compost, blood meal, bone meal, liquid fish emulsion, or coffee grounds provide balanced nutrients and maintain soil acidity. Nitrogen-rich fertilizers in spring encourage growth; potassium-rich options in fall strengthen the plant for winter.
Pruning maintains the plant’s health, shape, and encourages new growth for harvesting. For optimal leaf harvest, tea plants are pruned to 0.9-1.5 meters (3-5 feet), promoting a bushy habit. Late winter or early spring, after blooming, is the best time to remove dead, damaged, or crossing branches. Pruning young plants to about 20 cm (8 inches) promotes low, spreading branches.
Camellia sinensis can encounter pests and diseases, especially when stressed. Issues include scale insects, aphids, planthoppers, vine weevils, and spider mites. Fungal problems like dieback, canker, leaf spot, and root rot may also affect the plant. Good air circulation, avoiding overhead watering, and promptly removing infected parts help manage these issues. Organic solutions like horticultural oil, neem oil, or insecticidal soap are effective.
Harvesting and Processing Tea
Transforming Camellia sinensis leaves into tea begins with careful harvesting. For optimal flavor, leaves are harvested from tender new growth using the “two leaves and a bud” method: plucking the unopened leaf bud and the two youngest leaves. Young leaves and buds produce delicate teas; more mature leaves contribute to bolder types. Harvesting begins in early spring, with new growth allowing multiple annual harvests.
Once harvested, the processing method determines the tea type. Oxidation, an enzymatic reaction when leaves are exposed to air, is the key differentiator. White tea is least processed, undergoing minimal oxidation, often just withering and drying. Green tea stops oxidation early, usually by steaming or pan-firing leaves after harvest, preserving their green color and fresh flavor.
Black tea undergoes full oxidation: leaves are withered, rolled to break cell walls, and allowed to oxidize completely before drying. This gives black tea its characteristic dark color and robust flavor. Oolong tea is semi-oxidized, falling between green and black tea processing, resulting in diverse flavors and aromas. Pu-erh tea often undergoes microbial fermentation, sometimes over many years, contributing to its distinct earthy profile. Varying oxidation levels and techniques create the wide array of teas.
Benefits and Uses of Cha Plant Tea
Beyond its ornamental appeal, Camellia sinensis is valued for the health benefits of its tea. Tea, especially green tea, is rich in antioxidants like catechins and EGCG, which protect cells from free radical damage. These compounds contribute to well-being and may reduce inflammation.
Regular tea consumption is linked to positive effects on cognitive function. Compounds like caffeine and L-theanine in tea may improve brain function, alertness, and memory. The plant’s dense leaves and fragrant white flowers also make it suitable for hedges, screens, or container plants.