This document provides information on tea (Camellia sinensis), including its origins, cultivation practices, processing, and classification. Key points: - Tea originated in Southeast Asia and has been cultivated for thousands of years. The main tea-growing regions include China, India, Sri Lanka, and parts of Africa. - Tea plants grow best in tropical and subtropical climates with abundant rainfall. The two main varieties are Camellia sinensis var. sinensis and Camellia sinensis var. assamica. - Tea is processed into four main types - white, green, oolong, and black tea - depending on how the leaves are oxidized after harvesting. Proper processing is important

1. Tea
Camellia sinensis
L . Kuntze
Family: Theaceae

2. Introduction
• Tea (Camellia sinensis), is likely the most
widely used non-alcoholic beverages
around the world, or certainly a close
second to coffee. Cultivation of tea goes
back at least to 2000 B.C. in eastern Asia,
where brews of tea were used for
medicinal purposes.

3. • Its documented use as a social drink
dates from the 5th century in China.
Therefore, tea was brought into cultivation
in Southeast Asia, most probably in the
region of southeastern China, former
Indochina, or Assam in India.

4. An evergreen shrub to small tree that can
only be grown where frost is totally absent
and where the temperature never gets
very high. This means that tea is best
grown on tropical hills in China, India, Sri
Lanka and Malaysia, where the annual
rainfall is abundant. More than half of the
world production comes from China, often
from small plots, but tea is being grown
around the world wherever the climate is
right.

5. The tea plant is in the polymorphic species
Camellia sinensis Kuntz, but recent
findings show that this plant of commerce
is derived from more than one species.

6. • Two distinct varieties of tea-plant are
generally recognised, the small-leaved
China (sinensis) and the large-leaved
Assam (assamica) which have been
raised to a specific rank by a well-known
tea botanist.

7. Careful field observations, however, reveal
that more than one or two species are
involved in the evolution of the present-day
tea-plant of commerce.
Considerable inter-specific hybridization
has taken place in nature. Thus, the
taxonomy of the tea-complex is
confounded.

8. Botanical Description
Small evergreen tree to 16 m tall,
usually pruned back to shrubs in
cultivation, with strong taproot
giving rise to a surface mat of
feeder roots with endotrophic
mycorrhizae;

9. Leaves
leaves alternate, lanceolate to
obovate, up to 30 (usually 4 -15)
cm long, 2-5 (7-12) cm broad,
pubescent, sometimes becoming
glabrous, serrate, acute or
acuminate;

10. Flowers
flowers are 1-3 in number, in axillary
or subterminal cymes, 2-5 cm broad,
aromatic, white or pinkish, sepals and
petals 5-7, pedicels 5-15 mm long;
stamens numerous; ovary 3-5
carpellate, each carpel 4-6 ovulate;

11. Capsules/Seeds
capsules depressed - globose,
brownish, lobate, to 2 cm broad,
with 1-3 sub-globose seeds in
each lobe; approximately 500
seeds per kg.

12. Cultivation
An evergreen plant and grows in tropical to
sub-tropical climates. In addition to tropical
climates with a good amount of rain, it also
prefers acidic soils.
Many high quality tea plants grow at
elevations up to 1500 meters , as the plants
grow more slowly and acquire a better flavor.
Only the top 50 mm of the mature plant are
picked. These buds and leaves are called
flushes, and a plant will grow a new flush
every seven to ten days during the growing
season.

13. • Tea plants will grow into a tree if left
undisturbed, but cultivated plants are
pruned to waist height for ease of
plucking.
• Two principal varieties are used: the
small-leaved China plant (C. sinensis var
sinensis) and the large-leaved Assam
plant (C. sinensis var assamica).

14. The tea-plant, in the natural state,
grows into a small or medium-sized
tree, but in commercial plantations it is
pruned and trained to form a many-branched
low bush and is encouraged
to produce vigorous vegetative growth
by adopting an appropriate schedule of
fertilizer applications

15. Geographical Distribution
• The important tree growing countries are
India, Sri Lanka and East Africa;
• Japan and Indonesia also produce
sizeable quantities of tea.
• It is also grown in Bangladesh, China,
Georgia, Argentina and some other
countries.

16. • Native to Southeast Asia, found from Sri
Lanka and India to Assam and China, tea
has been planted widely in tropical and
subtropical areas.
• Near the Equator, it ranges up to nearly
2,000 m elevation.

17. Tea Map of the World

18. Ecology
• Ranging from Warm Temperate Dry to
Wet through Tropical Very Dry to Moist
Forest Life Zones,
Reported to tolerate annual precipitation of
700 to 3100 mm, annual temperature of
14 to 27°C, and pH of 4.5 to 7.3.
• Although evergreen, tea is intolerant of
frost, and requires equable, humid, warm
situations; some Chinese tea varieties can
tolerate cooler climes.

19. Thrives on tropical red earths and deep,
well-drained, acid (pH 4.5-6.0) soils. Mean
minimum temperatures should not fall
below 13°C, nor maximum go above
30°C. An annual rainfall of 120 cm or
more is desirable. Several months with
less than 5 cm rainfall each are intolerable

20. Climate
Tea is grown on plantation scale in many
areas of the world in warm and moist
climate. These range from Georgia
(USSR) to Corrientes (Argentina). It is
grown from sea level to about 2460 m. A
well distributed rainfall is essential for its
cultivation. The rainfall varies from 125 cm
to 750 cm in the tea-growing regions in
this country.

21. Soil
Tea is planted on soils of widely different
geological origin and of almost all physical
types. A well drained, deep and friable
loam or forest land rich in organic matter is
ideal.
Tea soils are acidic (pH 4 to 6), low in
calcium and generally rich in iron and
manganese.

22. Cultivation/Propagation
Tea is propagated from seed, but high
yielding clonal material has also become
popular. The plants are initially raised in
nurseries to produce healthy plants.
Twelve to 18 months-old nursery
seedlings are used for planting in the field.
The vegetative propagation of selected tea
plant cuttings, each with a leaf and an
internode has been standardized

23. Tea is propagated either from seeds or by
vegetative means. Seed-bearing trees,
selected for yield and quality, are cross-fertilized,
and the progeny of seed sown in
new seed orchards, spaced 300 - 350
trees/ha.

24. - Under better conditions, selected clones
are propagated vegetatively. It requires 4-
12 years to bear seed. Better seeds from
seed orchards are planted in nursery or at
stake, protected from sun and wind. At
first, seedlings should be shaded.
- Seedlings 6-12 months old may be out-planted
with a ball of earth, while much
older seedlings can be planted bare-rooted,
cutting the stem 10 cm from the
ground mark.

25. Normally preferred is single-internode
cuttings, cut just above
a node with an axillary bud.
The cuttings inserted in the soil at
an angle so that the subtending
leaf rests on the medium.

26. Hedge plantings in rows about 1.5
m apart spaced 60 cm apart in
the row give better initial yields
and may facilitate mechanical
harvesting.
(Inter-plantings with shade trees
is no longer recommended).

27. In Assam, India the 'bushes' are allowed
to grow for 3 years and pruned across the
leaders and laterals at about 45 cm.
Subsequently they are top-pruned each
year; or the entire plant is trimmed back to
15 cm when bush is 1- 1.5 m tall

28. • The area intended for planting is first
cleared of forest growth and adequate
steps are taken to prevent soil erosion.
• Planting lines are traced (as at present on
contour on hill slopes) and pits of a
convenient size (generally 30 - 45 cm
deep and 24 cm wide) are dug.

29. • The normal accepted spacing is 120 X 75
cm, accommodating about 10,000 plants
in a hectare. The soil is heavily mulched
during the initial one or two years.

30. • The plant is left for 4 years before any
leaves can be plucked. Constant pruning
and shaping will form its required height of
1.20m, hence creating the plucking table
and giving a good framework to the bush.
• It will not reach full growth until the fifth
year when it will begin to produce. It will
still be pruned at varying intervals - on
average every two years - in order to keep
it at a good height for plucking.

31. Cultural practices
A system of shading the tea plants is
practiced in some countries (but not
nowadays). For example, in southern
India, the silver oak (Grevilla robusta) is
the preferred choice. Other trees used for
shading are Erythrina lithosperma
(dadap), Acacia and Albizia. Albizia
species are used in tea gardens in
northern India.

32. Weeds compete with the tea plant for
nutrients, and weed control is
important in tea plantations. In recent
years , the control of weeds with
chemicals has gained popularity.
Grasses and broad-leaf dicot weeds
are kept under check. Pests and
diseases are effectively controlled
with chemicals.

33. Fertilization
A fertilizing scheme is followed from the
nursery stage up to maturity:
- a special 1:1:1 NPK soluble fertilizer
mixture is used in the nursery;
- a 4:3:3 NPK mixture in the first 3 years in
the clearing (kawasan baru), and
- thereafter the dosage of the fertilizer
applied is varied, depending on the type of
tea, its performance, soil fertility and the
yield potential of the crop.
On an average 10 kg of nitrogen is applied
for every 100 kg of the crop.

34. Tea readily responds to the
application of nitrogen (N) and
potassium (K).
K is applied at the rate of 40 to 50
percent of the amount of N applied,
depending on the soil type and
weather conditions.

35. Zinc deficiency can be a limiting
factor in tea production in some
areas and a schedule of foliar
application of zinc sulphate
usually 11 kg per hectare in
alternate years is recommended.

36. TRAINING, PRUNING AND
PLUCKING
• The tea-plant is initially trained into a small
bush by centering low within a few months of
planting, by removing the central leader stem
in order to encourage development of lateral
branches.
• The lateral branches are cut to a convenient
height of 40 to 50 cm and the growth above
this is periodically cut.

37. • Thus a small, compact bush is formed.
New shoots are allowed to grow
unhampered and these shoots are
tipped (petik), leaving a growth of 20 to
30 cm above the pruning cut,
depending on that kind of plant. The
crop is then harvested at regular
intervals.

38. • The plant is left for 4 years before any
leaves can be plucked. Constant pruning
and shaping will form its required height of
1.20m, hence creating the plucking table
and giving a good framework to the bush.
It will not reach full growth until the fifth
year when it will begin to produce. It will
still be pruned at varying intervals - on
average every two years - in order to keep
it at a good height for plucking.

39. Harvesting
• A mature tea plant does not usually live for
more than 40 or 50 years. Nonetheless
some varieties can live up to 100 years.
• At the end of the fifth year, the tea plant is
ready to be harvested. This operation,
which consists of a light, repeated, pruning
of the young shoots, is carried out in a 7 to
15 days cycle, depending on the growth,
the climate and the amount of tea to be
plucked.

40. • Terminal sprouts with 2- 3 leaves are usually
hand-plucked, 10 kg of green shoots
(moisture content of 75- 80%) produce about
2.5 kg dried tea.
• Leaves are harvested on the new growth.
Generally a worker only plucks the terminal
two leaves, because these have the best
flavor. A person can harvest 40 to 80 pounds
of leaves per day.
• Leaves that are slow in development always
make a better flavored product.

41. Processing and classification
• Tea is a beverage made by steeping
processed leaves, buds, or twigs of
the tea bush, Camellia sinensis, in hot
water for a few minutes.
• The processing can include oxidation,
heating, drying, and the addition of
other herbs, flowers, spices, and fruits
.

42. • There are four basic types of true tea:
black tea, oolong tea, green tea and
white tea.
• The term "herbal tea" usually refers to
infusions of fruit or of herbs (such as
rosehip, chamomile, or jiaogulan) that
contain no C. sinensis.
• (Alternative terms for herbal tea that avoid
the word "tea" are tisane and herbal
infusion.)

43. • These types of tea are
distinguished by the processing
they undergo. Leaves of Camellia
sinensis soon begin to wilt and
oxidize if not dried quickly after
picking. The leaves turn
progressively darker because
chlorophyll breaks down and
tannins are released.

44. • This process, enzymatic oxidation, is
called fermentation in the tea industry
although no true fermentation
happens (that is, the process isn't
microorganism-driven).
• The next step in processing is to stop
the oxidation process at a
predetermined stage by heating,
which deactivates the enzymes
responsible. In black tea this is done
simultaneously with drying.

45. • Without careful moisture and
temperature control during its
manufacture and life thereafter, fungi
will grow on tea. This form of fungus
causes real fermentation that will
contaminate the tea with toxic and
sometimes carcinogenic substances
and off-flavours, rendering the tea
unfit.

46. • Tea is a natural source of the
amino acid theanine, methylxanthines
such as caffeine and theobromine,
and polyphenolic antioxidant
catechins.
• It has almost no carbohydrates, fat, or
protein. It has a cooling, slightly bitter,
and astringent flavor.

47. Tea is traditionally classified
based on production
techniques

48. White Tea
Young leaves (new growth buds) that
have undergone no oxidation; the buds
may be shielded from sunlight to prevent
formation of chlorophyll. White tea is
produced in lesser quantities than most
other styles, and can be correspondingly
more expensive than tea from the same
plant processed by other methods. It is
less well known in countries outside of
China, though this is changing with
increased western interest in organic or
premium teas.

49. Green Tea
The oxidation process is stopped after a
minimal amount of oxidation by application
of heat, either with steam, a traditional
Japanese method, or by dry cooking in hot
pans, the traditional Chinese method. Tea
leaves may be left to dry as separate
leaves or they may be rolled into small
pellets to make gun-powder tea. This
process is time consuming and is typically
done with pekoes of higher quality. The
tea is processed within one to two days of
harvesting.

50. Oolong
Oxidation is stopped somewhere
between the standards for green tea
and black tea. The oxidation process
takes two to three days. In Chinese,
semi-oxidized teas are collectively
grouped as blue tea (青茶, literally:
blue-green tea), while the term
"oolong" is used specifically as
names for certain semi-oxidized teas.

51. Black Tea/Red Tea
• The tea leaves are allowed to completely
oxidize. Black tea is the most common form of
tea in southern Asia (Sri Lanka, India, Pakistan,
Bangladesh, etc.) and in the last century many
African countries including Kenya, Burundi,
Rwanda, Malawi and Zimbabwe.
• The literal translation of the Chinese word is red
tea, which is used by some tea lovers. The
Chinese call it red tea because the actual tea
liquid is red. Westerners call it black tea
because the tea leaves used to brew it are
usually black.

52. • However, red tea may also refer to
rooibos, an increasingly popular South
African tisane. The oxidation process will
take between two weeks and one month.
• Black tea is further classified as either
orthodox or as CTC (Crush, Tear, Curl, a
production method developed about
1932). Unblended black teas are also
identified by the estate they come from,
their year and the flush (first, second or
autumn flush).

53. Flavours
• The quality of a tea depends on the cultivars
used in a blend, the local climate for each, and
the process technique. Flavor of tea comes
from an essential oil called theol, and
stimulation comes from the alkaloid theine (2-
5%), which is essentially identical to caffeine.
• Tannins (quinones) give tea body, color, and
pungency, and especially the tannin level
controls how "dry" a tea can be. Great
variability in tea flavor is created by blending
teas from different regions.