Tea is a popular beverage both for enjoyment as well as its medicinal properties. Green, white, oolong and black teas are all harvested from the same tea shrub, Camellia sinesis, which is very easy to grow. Here’s how to make the most out of your tea shrub and reap the benefits with the phenomenal taste of fresh tea. 

Preparing to Plant 

Find a Suitable Place: 

• Tea shrubs grow well up to the zone 8 hardiness zone and prefer humid climates.
• Seedlings and young plants should be planted in the shade and then transferred to an area with full sun when they mature.
• If you don’t have an area outside, or if the temperature is too cold, tea shrubs can also be grown as indoor plants.
• The mature tea shrub can reach heights of 6-10 feet if left untrimmed. 

Preparing the Soil: 

• Camilla sinensis prefer acidic, sandy soil that is well drained.  If you have less than ideal planting conditions amend the soil by adding in missing components.  If you need to adjust the pH, there are fertilizers available for nearly any soil situation.
• If you are planting your tea in a container, mix sphagnum moss in with the potting soil. 

Planting 

What You Will Need: 

• Mulch
• Fertilizer
• Garden trowel
• Small shovel
• Tea shrub, cuttings or seeds
• Water
• Plenty of patience 

How to Plant: 

1. Once you have found the best location for your shrub and prepared the soil, you are ready to plant.
2. You can start your tea shrub from seeds, but many find it easier to use cuttings or buy a shrub from a nursery.
3. Begin by digging the hole in the sandy soil. The size of the hole needed will vary depending on the size of the shrub you are planting. You will want the hole to be deep enough to completely submerge the roots along with a couple inches of the stem/trunk.
4. Add a small amount of water to the hole.
5. Remove the shrub from its current container and prepare the roots by loosening tight clumps. Your goal is to break up the dirt and loosen the roots without breaking them off.
6. Place the roots into the hole and cover with soil.
7. Cover the ground with 2-4 inches of mulch to help retain moisture and reduce weeds.
8. Water your plant frequently to keep the soil moist, especially on warm days. Try to moisten the soil, but avoid soaking the area.
9. Apply fertilizer to the area directly around the shrub periodically to help with growth. Camilla shrubs are not heavy feeders, so using an acidic fertilizer at half-strength applied just once every 2-3 weeks will most likely be sufficient.
10. Once your tea shrub is planted, it just needs loving care, plenty of patience and time to mature. Shrubs should have 3 years to grow before you begin harvesting the leaves. 

Harvesting 

When your tree is established, you will want to start harvesting the leaves. The various stages of the leaves along with special processing methods that allow for different levels of fermentation produce the varieties of tea. 

Green Tea (No fermentation of leaves) 

• For green tea, pluck the youngest leaves and buds, this typically consists of the terminal 3 leaves and the terminal bud.
• Allow the leaves to dry, away from direct sunlight, for several hours.
• Next you will want to either steam or pan heat your green tea leaves.
• To steam the leaves, use the same process as steaming vegetables and steam for about 1 minute.
• To pan heat the leaves, place the leaves in a pan and heat to about 500° F for 15 minutes. Keep the pan in constant motion to avoid burning.
• To dry the leaves, place them in a single layer on a baking sheet in a 250° F oven (no hotter than this) for 10-20 minutes.
• Dried leaves can be stored in an air-tight container, in a cool, dark place until ready to use. 

Oolong Tea (Leaves are partly fermented) 

• For oolong tea, pluck the youngest leaves and buds, this typically consists of the terminal 3 leaves and the terminal bud.
• Place the leaves on a tray or towel and allow them to wilt under the sun for about 45 minutes.
• Move the leaves out of the sun and heat and allow them to sit for a few hours at room temperature.
• Mix the leaves around every hour while they are sitting.
• As the leaves begin to dry, you will notice the edges beginning to turn red in color.
• To dry the leaves, place them in a single layer on a baking sheet in a 250° F oven (no hotter than this) for 10-20 minutes.
• Dried leaves can be stored in an air-tight container, in a cool, dark place until ready to use. 

Black Tea (Leaves are fully fermented) 

• For black tea, pluck the youngest leaves and buds, this typically consists of the terminal 3 leaves and the terminal bud.
• Place the leaves between your hands and use a rubbing motion to crush the leaves until they begin to darken and turn red in color.
• Place the leaves on a tray and leave them set in a cool place for a couple of days.
• To dry the leaves, place them in a single layer on a baking sheet in a 250° F oven (no hotter than this) for 10-20 minutes.
• Dried leaves can be stored in an air-tight container, in a cool, dark place until ready to use. 

White Tea (No fermentation of leaves) 

• White tea is only harvested in the spring when the very newest of leaves are available.
• Pluck the newest leaves and buds, just as they are emerging on the plant, these will still have the white fuzz on them and the buds will still be closed. The leaves will have a silver look.
• Spread the leaves out on a pan and allow them to wither and dry.
• Dried leaves can be stored in an air-tight container, in a cool, dark place until ready to use. 

Additional Tips and Ideas 

1. Add herbs, dried fruits or edible flowers to your tea before steeping for an endless variety of flavors.
2. Tea plants produce fragrant flowers that can be very attractive to insects, especially moths.
3. White tea has three times more antioxidants than green or black tea.

We all love the smell that a fresh Christmas tree brings to our homes. Now that we have this beauty, how can we make it last? Here are some tips to keep your tree green and alive until Christmas.

Select a Fresh Tree 

• As you are looking for the perfect tree, be sure to look at the freshness along with the shape and size. To test for freshness, gently pull a branch through your fingers. If more than a couple of needles fall off, the tree has already begun drying out – go for a fresher one.
• Also, try bouncing the tree on the ground. You want to find a tree that is not losing lots of green needles with this gentle shake (not brown interior needles – those are normally lost).
• The smell of a fresh tree is strong, so let your nose lead the way to the perfect tree. 

Make a Fresh Cut 

• Cutting your tree straight from the ground ensures it’s the fresh, but even if you purchase a pre-cut tree, be sure to cut an inch or two off of the bottom of the trunk before placing it in water. When trees are cut, they naturally seal the cut area with a layer of sap within an hour or two. By cutting off the end, you’re removing the sap-covered portion so the tree can drink.
• If you really want to keep your tree alive, try using a “living Christmas tree.” These trees are brought into the house in large containers of soil, so they are never cut at all. Once Christmas is finished, you can plant it back outdoors for use next year. 

Watering Guidelines 

• It’s alive! Christmas trees are alive and need a constant source of water to stay that way. Water daily with VERY WARM water. There are two reasons for this: 1) the warm water loosens the sap and 2) it opens the pores. Both of these factors allow the tree to drink more water and last longer.
• The size of your water basin is important as well. It should hold at least one quart of water for each inch of the tree trunk’s diameter.
• Avoid adding anything to the water. While there are many concoctions available to purchase or make at home, most of them do more damage than good.
• Never allow the tree to run out of water. Check it several times a day for the first few days as this is when it drinks the most. After it has absorbed a good amount of water, you can start checking it daily.
• If the basin goes dry, you will need to re-cut the bottom of the trunk as it will have covered over with sap. 

Temperature 

• We love our toasty warm homes, but that same warmth causes Christmas trees to dry out quickly. Keep your tree away from heat sources and “hot spots” such as heaters and fire places in your home. The lower temperatures will not only help it stay green longer, it will help prevent fire hazards as well. 

Keep the Needles on the Tree 

• Prior to bringing the tree indoors, give a couple of bounces on a hard cement floor to knock out any dead needles.
• Mix in a can of 7-up with the water when you initially place the tree in the basin. The citrus and sugar are natural preservatives. 

After the Holidays– Get Rid of It! 

• Unlike Christmas lights, which some like to keep up until the weather warms, your Christmas tree will not last more than 4-5 weeks, even with the best precautions and care. Make plants to dispose of your tree (following your local laws) by January 2 at the latest. There are often services that will come and pick up  your spent tree to use as mulch, etc.