Camellia Sinensis (Tea Camellia)

An evergreen shrub with dark green glossy leaves will grow to a compact bush up to 2 meters high if pruned regularly. The Tea plant has fragrant, single white flowers that appear in autumn.

Harvest - Spring harvest offers the finest and most tender leaves of the highest quality. The summer and autumn harvests produce a more abundant but less delicate crop.

1. Harvest the first two leaves and the bud.

2. Dry the leaves for 17 hours in the shade. The air must be able to circulate the leaves. Your leaves are ready when squeezed into a ball and stay in a ball. 

3. Put the dried leaves through a meat mincer or finely chop and crush so the leaves are bruised, and the flavour is released. 

4. Spread on a tray 25mm thick and leave for an hour; turn and leave for another hour. 

5. Using an old fan heater with a steel mesh frame above, heat the frame, place your leaves on the frame and turn occasionally until dry; aim for the bought tea effect. 

6. Store away from light, moisture and heat in an airtight container (not plastic). Loose tea should have a shelf life of two years.

Information and picture are a guide only. Thanks to edible.co.nz for the information and images.

Shrub