How to Harvest Your Camellia Sinensis

Camellia sinensis belongs to the camellia family, but unlike most camellias, it is not grown for its beautiful blooms; camellia sinensis is grown for its flavorful leaves. The leaves of the plant are harvested and processed into a variety of teas, including green and black tea. Though most consumers purchase tea from food or specialty stores, camellia sinensis can be grown at home, harvested, and processed to make a number of different home brews.

Things You'll Need

• Camellia sinensis plants
• Shallow basket
• Non-stick pan
• Sheet pan
• Oven
• Teakettle
• Water
• Cups

Instructions

1. 

   Mature tea leaves.

   Determine if it is time to harvest. Camellia sinensis usually will produce an abundant crop twice a year, once in the spring and again in the summer. Harvesting can be done every seven to 15 days during these periods, until the plant no longer produces new growth. Which leaves to harvest depends upon what type of tea the leaves are intended to produce.

2. 

   Harvest by type.

   Harvest by type of tea. Camellia sinensis is used to make green tea, white tea, oolong and Chinese black tea. The difference in the teas is dependent on the age of the leaves and post-harvest processing.

   White tea is produced using only the buds of the plant. Green tea requires young, tender leaves. Oolong tea is made from leaves of medium size, and black tea is made from the longer, older leaves of the plant.

3. 

   Tea being hand plucked.

   Pluck carefully. Plucking should be done by hand so as not to damage the plant or bruise the leaves. Hold the stem and gently pinch the stem with one hand. With the other hand, gently pluck the desired leaves from the stem. Place freshly plucked leaves in a shallow basket while continuing to harvest. Using the basket to house the leaves while harvesting will allow air to flow within the leaves and discourage wilt.

4. 

   Dried white tea leaves.

   Process white and green tea leaves. White tea is an unfermented tea and is produced from the buds. To produce the light flavor and translucent color of white tea, you must prevent oxidation of the buds. Warm a non-stick pan on low heat. Place the buds in the preheated pan, and heat just enough to dry the buds but not cook them; about one to two minutes.

   Green tea is also an unfermented tea, and the small leaves must be free of oxidation for optimal results. Pan drying the leaves will prevent oxidation.

5. 

   Dried black tea

   Process oolong and black tea. Oolong tea is a fermented tea of medium strength. Once harvested, leaves should be lightly rolled in the palms to slightly bruise the leaves, then placed on a sheet pan to oxidize. Once the leaves have begun to turn brown, place the pan in a 200 degree F oven for 15 to 20 minutes to dry the leaves.

   Black tea is also a fermented tea. Processing should begin with the leaves being firmly rolled in the palms to bruise the leaves. Once bruised, leaves should be arranged in a single layer on a sheet pan to oxidize. Oxidation for black tea can take several hours, and is completed when the leaves turn a dark brown. When fully oxidized, the sheet pan should be placed in a 200 degree F oven for 15 to 20 minutes to dry the leaves.

6. 

   Brewing green tea.

   Brew or store processed leaves. White tea and green tea are best when they are brewed immediately after drying. For oolong and black teas, they may be brewed after processing or stored in airtight containers.

   Loose leaves can be brewed in a proportion of 1 tsp. of dried leaves per cup of water. Leaves can be brewed loose in boiling water then strained, but best results are achieved by brewing by the cup using a tea ball. Be careful not to steep leaves for too long as they will turn bitter.

References

• American Camellia Society: Camellia Sinensis
• Plant Cultures: Tea
• Texas A&M University: Tea

Resources

• Purdue University: Camellia Sinensis