Tea

Tea is the most consumed beverage in the world after water. Two main varieties are cultivated: C. sinensis var. sinensis (Chinese, small leaf, for green and white tea) and var. assamica (Assam, large leaf, for black tea). China, India, Kenya, and Sri Lanka are the largest producers. In East Africa, tea is the leading foreign exchange earner for Kenya and a major employer. All tea types (green, black, oolong, white) come from the same plant — processing method determines the type. Tea bushes are long-lived (80-100+ years) and are maintained as hedges through regular plucking, which stimulates continuous new growth (flush).

Tea is susceptible to 1 known diseases. Early detection is critical — use the CuraPlant app to scan leaves and get an instant AI diagnosis.

1. 1

   Plant on well-drained slopes in acidic soil — tea does NOT grow in alkaline conditions

2. 2

   Space at 1.2 × 0.6 m for hedgerow planting (13,000 plants/ha)

3. 3

   Begin plucking training at 2-3 years to establish proper plucking table

4. 4

   Pluck every 7 days (fine pluck: bud + 2 leaves) for quality, 10-14 days for bulk

5. 5

   Prune bushes every 3-5 years to maintain productivity and bush structure

6. 6

   Apply sulfur-based fertilizers — tea responds well to sulfate of ammonia

Strategic companion planting reduces pest pressure, improves pollination, and can significantly increase yields.

Active climate zones for Tea are highlighted below.