Time for tea

 Each year around this time, my beautiful tea Camellia begins putting on new growth, and it's time to harvest the first flush of leaves! Last fall I pruned my Sochi Camellia, which increases the number of new leaves to harvest.

Over a decade ago, my friend Nikki and I began growing Sochi Camellia sinensis. The most northern tea, this variety grows in Sochi Russia near the Black Sea, and is well suited to our latitude at nearly 45° N. 

It is both aromatic and frost Hardy. While the flowers are small (about the size of a strawberry flower) its mature leaves are about the size of those on my ornamental Camellia. I dry some of the flowers in January which can be used for a light and fragrant tea. 

CODEX with tea Camellia blossom

Several years ago, Nikki invited me over for a tea party, both teaching me the process, and sharing afternoon tea from a previous harvest when finished. She sent me home with a basket of fresh leaves we pluckedfrom her bushes, which I augmented with leaves from my own for a second batch. 

It is such a satisfying process, and I'm always struck by the fragrance of the leaves as they dry. As this Camellia association article notes, few people realize that whenever they sit down with a cup of green, black or white tea, the brew comes from Camellia leaves! 

Camellia sinensis Sochi

High in antioxidants, especially catechins, green tea is preventative for cancers, lowers the risk of stroke, and helps control blood sugar. In Okinawa Japan, one of the "Blue Zones" for longevity, drinking several cups of green tea daily was common. They often added jasmine flowers and a bit of turmeric for shan-pien, "tea with a bit of scent."

Harvest - 24 hour rest

The leaves are resting in three baskets, and around 3:30 this afternoon, I'll begin the next steps of the process, which you can find here and here.

Do you grow herbs you use for herbal Tea? I have a number of those as well, and enjoy their medicinal qualities and varying flavors.