Camellia Sinensis (Tea Camellia)
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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.
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Harvest the first two leaves and the bud.
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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.
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Put the dried leaves through a meat mincer or finely chop and crush so the leaves are bruised, and the flavour is released.
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Spread on a tray 25mm thick and leave for an hour; turn and leave for another hour.
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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.
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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