Camellia Sinensis, also known as the “tea plant,” is a small, evergreen shrub native to Asia and India. Its young, light-green leaves are used to produce black, green, and oolong teas. Today, the tea plant is cultivated globally in tropical and subtropical regions like Hawai’i. It also does well in the cooler climates of the Pacific Northwest.

Growing up to six feet tall if not regularly pruned, Camellia Sinensis sports glossy-green leaves with “saw-tooth” or serrated edges. Fragrant, white-petal blossoms appear once a year, just before the plant produces seeds and goes into hibernation.

In addition to tea produced from its leaves, Camellia Sinensis seeds can be pressed into a sweet-tasting seasoning and cooking oil. Even the flowers can be used to create a tasty beverage.

Camelia Sinensis Growing Tips*

• Grow in partial or dappled sunlight to ensure the production of blossoms. Full sunlight can scorch the leaves
• Plant in a well-draining, sandy, and acidic soil. If growing in a container, re-pot about once a year or when the soil has become depleted.
• Water as needed. Too much water can cause root rot; too little water can be just as damaging as the plant is not drought-resistant.
• Fertilize once a year in the spring with a slow-release, all-purpose fertilizer. This feeds the plant and encourages blooming in the fall.
• Prune the tips after flowering to maintain the plant’s shape.
• To harvest, pick the leaf buds and the two outermost leaves on the branch tips. Dry them in sunlight or a 200-degree-Fahrenheit oven for about 10 minutes. Let cool and store in an airtight jar.

You’re now ready to enjoy a cup of delicious tea made from your own, homegrown Camellia Sinensis tea plant.

*These Growing Tips are general in nature. Environments and conditions vary. For specific advice on your growing environment, talk to one of our specialists at a Ko’olau Farmers near you.

 Shrubs