Keep your kettle whistling all year round by growing your own tea plants

The typical backyard food grower is familiar with growing vegetables, tomatoes, peppers, pumpkins, herbs, berries and other staples, plus perhaps some exotic crops that are difficult to find in the supermarket. Drinks, however, aren’t usually at the top of their lists.

I already wrote about growing coffee indoors, but this is more for sport than supply, as the average domestic plant is expected to produce only enough beans for a single cup. Growing tea plants in the garden, however, can provide enough leaves to keep your kettle going year-round.

Camellia sinensis var. sinensis, a cold-resistant variety native to China, is a multi-branched shrub ideal for growing in US Hardiness Zones 7 and 8, although it can survive winters in zone 6b with protection. Camelia sinensis var. assamica, which leans more toward trees than shrubs, is native to India and recommended only for zones 8 and higher. Some other cultivars may exceed these limits.

These perennials are easy to grow in deep shade or full sun (although part sun or light shade are ideal), requiring only well-drained soil with a slightly acidic pH.

Young plants will take about two years to produce enough leaves for a sufficient harvest. In five years, a single plant should provide enough to fuel a moderate tea drinker. I need more? Plant more.

White, green, black and oolong teas all come from the same plant, but their differences are due to harvesting practices and post-harvest leaf oxidation treatments.

For white tea, pluck the buds from each end of the stem before they fully open. Heat in a pan over low heat, stirring constantly for about 10 minutes, then let it cool and store in an airtight container.

For green, black and oolong tea, pluck two or three of the youngest leaves from each stem, along with the leaf bud from each stem tip, every 10-12 days as new shoots develop. Then proceed as follows for the desired type of tea.

Briefly steam the leaves over boiling water, spread on a kitchen towel and let rest for 5 minutes. Wrap the leaves in the towel and squeeze gently to absorb excess moisture. Remove from the kitchen towel, separate the leaves and place on a baking tray. Heat in an oven or toaster oven set at 300 degrees for 10-15 minutes or until dehydrated. Prepare immediately or let cool and store in an airtight container for future use.

Spread the leaves in a single layer on a baking sheet or tray and leave to wilt in a sunny spot outdoors. After 30-60 minutes, move the tray to the shade and toss the leaves every hour for 8-10 hours. Then place in a wide pan and cook over low heat for 15 minutes, stirring gently as necessary to avoid burning. Let cool and roll each sheet individually to preserve its oils and flavors. Let it dry completely before storing in an airtight container.

Place the leaves on a baking sheet exposed to the sun for 10-12 hours to remove only 50% to 75% of the moisture, then cut into strips and roll into small balls. Ferment by placing the balls in a 78 to 80 degree humid room until they turn coppery black, then dry in a 200°F oven for 5 minutes. Lower the heat to 140°F and continue drying for another hour. Cool and store in an airtight container.

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Jessica Damiano writes weekly gardening columns for the AP and publishes the award-winning Weekly Dirt Newsletter. You can sign here for weekly gardening tips and advice.

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