Green Tea (Camellia sinensis)
USDA Certified Organically Grown Medicinal Herbs, Certified by Global Culture
Green Tea - Featured Herb for 2011
Green Tea
Green Tea (Camelia sinensis, Cha, Chai)
For over 4000 years, the leaves of the tea shrub have been enjoyed and revered as a stimulating and health promoting beverage. Originating from Southern and Eastern Asia, the ancient Chinese apparently began using tea leaves in their water as a protection from dysentery. By 1,200 BC there was documentation in Japan hailing the health benefits of tea drinking as its use spread throughout Asia. During the 19th century widespread trade brought the cultivation of the tea plant and the use of tea worldwide.
The health benefits of tea drinking are numerous. Traditionally, its astringent qualities have been useful for digestive upset, particularly diarrhea. It has long been enjoyed as a stimulant in the morning or afternoon to enhance concentration, meditation, being alert, and of course is always a great excuse for a mid afternoon break!! Numerous modern studies have indicated that tea, in its various forms, has distinct anti-oxidant and anti-cancer properties, while working as an aid to cognitive health, an alleviant to asthmatic symptoms, an aid with weight loss through appetite suppression, a stimulant to the immune system, a promoter of circulation, and to possibly prevent or slow heart disease and diabetes. When used externally as a poultice, tea can help to slow bleeding and help to clean and draw infection from wounds. Teas have also been used in anti-wrinkle creams, as it helps to tone and regenerate the skin.
The leaves of the tea plant are harvested from the top 2 to 3 inches of the plant and processed in many different ways depending on the type of tea desired. White, Yellow and Green Teas are all fresh harvested and are not oxidized during the drying process. Black Teas and Oolong Teas are picked fresh then wilted or even crushed and then either partially or fully oxidized through fermentation. Numerous cultures have ceremonies and traditions involving the serving, drinking, and flavoring of tea, including the spicy warming cup of Chai Masala, a cup of British Black Tea with heavy cream and sugar, Tibetan Butter Tea with yak butter and salt churned in with the black tea, or in the Middle East where tea is often combined with mint.
The tea plant, with its glossy green leaves and pretty white blossoms, can reach 30 feet in height in ideal conditions. They prefer a more humid climate but appear to fare well in our dry west coast summers as long as they receive frequent irrigation. Tea prefers an acidic soil which can be accomplished by mulching with sawdust and adding peatmoss to the soil. The plants grow relatively slowly and are not ready to harvest until at least 3 years old.
We propagate all our cuttings from our own "Tea Breeze" tea plants, so the starts we are selling are already a full year old and ready to plant in either larger pots or a partly shaded corner of your garden. They can be protected from harsh winter climates by growing in pots, although my plants here have done fine outside even with occasional temperatures down to 15 degrees. Hardy perennial shrub that prefers partial shade. Hardy to zone 6.
Perennial to Zone 6.
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California Nursery License CO354.001
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