How To Grow, Care And Harvest Your Tea - Part - III
A further addition to tea varieties are -
1) STEVIA - It is a popular alternative to to refined sugar and other Sweeteners, makes a delicious
addition to tea. It grows well in average, well-drained soil and partial afternoon shade to full sun.
Stevia seeds are hesitant to sprout, so to start with a purchased plant. Pinch back often to promote bushiness and delay flowering. Gather sprigs and brew fresh in boiling water to your strength preference. Gather stems to dry before plants bloom in midsummer.
2) CAMELLIA SINENSIS - This is the plant from which tea is made. Tea leaves contain caffeine
and the leaves can be processed in different ways to produce different kinds of teas. Despite its variety, all tea comes from the same plant whether it is white, Green, Oolong, Black etc all made of
the leaves of the camellia sinensis plant.
3) WHITE TEA - It has generally undergone minimal processing between harvest and consumption.
To prepare white tea leaves, snip freshly grown leaves from the end of your tea plant's branches then
let them air out away from the sun for a couple of days. Be sure to allow plenty of space and not pile
them up so the moisture can evaporate and not grow mold.
4) GREEN TEA - Snip fresh leaves from tea plant and let them again air dry for approx. seven hours.
At this point, heat leaves briefly in a frying pan, then roll the leaves. Tea is now ready to steep and brew.
5) OOLONG TEA - Tea leaves must undergo wilting for a couple of days. To allow for oxidation,
leaves must then be shaken several times in a span of thirty minutes between each shaking. After this, leaves are ready to be rolled.
6) BLACK TEA - Requires trial and error. Depending on tea plant and environment, leaves may
need a longer or shorter wilting period after harvest. While rolling leaves for Black tea, more
pressure is necessary than for other types of tea. You will know when leaves have been sufficiently rolled and juice starts to come out of leaves. Allow leaves to rest in a warm place until they change colorto that rich, warm red-brown black tea leaves boast. It will require trial and error and watchful eye for you to learn what the exact process is to produce your best cup of tea.
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1) STEVIA - It is a popular alternative to to refined sugar and other Sweeteners, makes a delicious
addition to tea. It grows well in average, well-drained soil and partial afternoon shade to full sun.
Stevia seeds are hesitant to sprout, so to start with a purchased plant. Pinch back often to promote bushiness and delay flowering. Gather sprigs and brew fresh in boiling water to your strength preference. Gather stems to dry before plants bloom in midsummer.
2) CAMELLIA SINENSIS - This is the plant from which tea is made. Tea leaves contain caffeine
and the leaves can be processed in different ways to produce different kinds of teas. Despite its variety, all tea comes from the same plant whether it is white, Green, Oolong, Black etc all made of
the leaves of the camellia sinensis plant.
3) WHITE TEA - It has generally undergone minimal processing between harvest and consumption.
To prepare white tea leaves, snip freshly grown leaves from the end of your tea plant's branches then
let them air out away from the sun for a couple of days. Be sure to allow plenty of space and not pile
them up so the moisture can evaporate and not grow mold.
4) GREEN TEA - Snip fresh leaves from tea plant and let them again air dry for approx. seven hours.
At this point, heat leaves briefly in a frying pan, then roll the leaves. Tea is now ready to steep and brew.
5) OOLONG TEA - Tea leaves must undergo wilting for a couple of days. To allow for oxidation,
leaves must then be shaken several times in a span of thirty minutes between each shaking. After this, leaves are ready to be rolled.
6) BLACK TEA - Requires trial and error. Depending on tea plant and environment, leaves may
need a longer or shorter wilting period after harvest. While rolling leaves for Black tea, more
pressure is necessary than for other types of tea. You will know when leaves have been sufficiently rolled and juice starts to come out of leaves. Allow leaves to rest in a warm place until they change colorto that rich, warm red-brown black tea leaves boast. It will require trial and error and watchful eye for you to learn what the exact process is to produce your best cup of tea.
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