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    Growing Your Own Tea Garden: The Guide to Growing and Harvesting Flavorful Teas in Your Backyard
    Growing Your Own Tea Garden: The Guide to Growing and Harvesting Flavorful Teas in Your Backyard
    Growing Your Own Tea Garden: The Guide to Growing and Harvesting Flavorful Teas in Your Backyard
    Ebook277 pages1 hour

    Growing Your Own Tea Garden: The Guide to Growing and Harvesting Flavorful Teas in Your Backyard

    By Jodi Helmer

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    About this ebook

    Inspiration and instructions for growing delicious tea from a variety of plants.

    · 87 percent of Millennials drink tea.

    · Millennials are also avid gardeners— The National Gardening Association reports that ages 18–34 are the fastest growing segment of food gardeners, up 63 percent since 2008.

    · Jodi Helmer writes on food and farming and has appeared in Entrepreneur, Hemispheres, Civil Eats, National Geographic Traveler, AARP, Farm Life, WebMD, Health, CNNMoney and Guardian Sustainable Business.
    LanguageEnglish
    PublisherCompanionHouse Books
    Release dateMay 14, 2019
    ISBN9781620083239
    Growing Your Own Tea Garden: The Guide to Growing and Harvesting Flavorful Teas in Your Backyard
    Author

    Jodi Helmer

    Jodi Helmer is an experienced journalist who writes about food, gardening, farming, the environment and sustainable living. Jodi's work has appeared in Entrepreneur, Hemispheres, Civil Eats, National Geographic Traveler, AARP, Farm Life, WebMD, Health, CNNMoney and Guardian Sustainable Business. She is the author of five books, including The Green Year and Farm Fresh Georgia. When she's not writing, she grows vegetables and raises bees.

    Read more from Jodi Helmer

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      Book preview

      Growing Your Own Tea Garden - Jodi Helmer

      INTRODUCTION

      Some of my earliest and fondest childhood memories involve tea. My grandmother used to pour us each a cup of tea in her no-nonsense mugs, filling hers with steaming black liquid and a splash of milk, and preparing mine in reverse—a full cup of milk with just a splash of tea. We’d dunk homemade peanut butter cookies in our mugs and declare it a tea party.

      While my tea preferences have changed—now, I prefer a strong, bitter cup of black tea, no milk, first thing in the morning; mint tea in the evenings; and something sweet, floral, and iced when it’s sweltering outside—my love affair with tea has endured (and I still enjoy the occasional tea party, especially one that includes a fancy hotel and finger sandwiches). There is something so soothing about a cup of tea—the way its warmth transfers from the mug to your hands, how the scent of it is like aromatherapy, how a sip is both familiar and new, the way you can put together just the right variety to fit the mood or fix what ails you.

      Despite being a lifelong tea drinker, it had never occurred to me to grow all of the ingredients to make my own tea. The inspiration hit three years ago at a garden center where, standing in front of vast metal racks filled with peppermint, spearmint, chamomile, lavender, and lemon balm, I thought, This looks a lot like the tea aisle at the supermarket. An image of a backyard tea garden flashed in my mind. Cue a cart filled with herbs and some bags of soil, and a few hours later I had all the makings of a great cup of tea right outside my back door. Every time I head outside to pick a fresh cup of tea, I remember my grandmother and feel a sense of gratitude for the continued comfort this ritual she taught me has brought me over the years.

      This is the last time I saw my grandmother before she passed away—and she was enjoying a cup of tea, as always.

      Judging from the explosion of options in the grocery store aisle, I know I am not the only one with affection for tea. Maybe you brew a cup of tea in the morning for a quick pick-me-up, use an herbal blend to ease digestive upset, or wind down with a steaming mug before bed. Maybe you host tea parties for the children in your life or your sewing circle or book club. Even if you are an old hand at growing tomatoes or herbs like basil and rosemary, it may not have ever occurred to you that your tea could come from your own yard, too. Instead of reaching into the cupboard for a supermarket tea bag, you can plant a tea garden and then enjoy clipping fresh herbs such as chamomile, lemon balm, basil, and peppermint for your own signature brews.

      A tea garden provides instant access to fresh, flavorful herbs and allows you to get creative, mixing different plantings to create one-of-a-kind blends. And while it might seem daunting or fancy, growing the ingredients for tea is actually a great project for both beginners and experienced gardeners. Most herbs are easy to grow (most will thrive in pots on a sun-drenched windowsill), and making flavorful tea can be as simple as steeping a few freshly plucked leaves in boiling water or as complex as drying herbs and combining multiple ingredients to make custom brews. Whether you’ve never tended to a plant before or have a large garden and want a new hobby, starting a tea garden and sipping fresh, flavorful garden-to-teacup brews is a great way to embrace your fondness for this classic drink.

      Disclaimer: This book is not a field guide; it’s not intended to diagnose, treat, or cure any disease. I am a gardener and tea drinker, not a doctor or nutritionist. Although I did extensive research to ensure accuracy, you must make sure to positively identify all plants before eating leaves, flowers, fruits, and roots. Some wild plants are poisonous or can have adverse effects. Avoid consuming any unfamiliar plants. Consult with qualified health professionals to verify the health benefits and safety of consuming plants.

      CHAPTER 1

      A BRIEF HISTORY OF TEA

      In this chapter, we’ll take a look at where tea comes from, how it spread across the world and across the centuries, and what the tea landscape looks like today. By knowing the history of our preferred beverage, we can make informed choices about what we sip and why we want to sip it.

      Tea has been cultivated for centuries, with the earliest records dating back to 2732 BC, when, according to legend, Emperor Shen Nung first drank tea after leaves from a Camellia sinensis bush—that is, the tea plant—drifted into his pot of boiling water. More reliable records show that tea was included in the medical text De Materia Medica, which was first published around 200 BC.

      As tea started becoming more popular as a drink, not just a medicine, the cultivation, harvesting, and processing of Camellia sinensis started. During the Tang Dynasty (618–906 AD), often referred to as the classic age of tea, the botanical beverage became known as the national drink of China; tea was sipped and savored from the Imperial Palace to rural villages. Tea also became the centerpiece of spiritual rituals. During the Tang Dynasty, Buddhist monk Lu Yu wrote Ch’a Ching, a tea treatise that centered Buddhist, Taoist, and Confucian teachings around traditional tea ceremonies.

      De Materia Medica has been published in many languages throughout the centuries, but it always contained useful information about helpful plants—including tea.

      What Is a Tisane?

      Some of the most popular teas are not tea at all. True tea is made from the leaves of the Camellia sinensis plant; herbal teas, including popular brews such as chamomile and peppermint, are considered tisanes.

      Tisanes (pronounced ti-ZAN) are made from ingredients such as herbs, flowers, fruits, bark, and roots but no white, green, black, or oolong teas. (The French word for herbal infusion is tisane.) Rooibos (pronounced ROY-boss), also known as African red tea or red bush tea (because it’s made from a South African rooibos plant), and yerba maté (pronounced YER-ba MAH-tay), a South American botanical brewed from a plant in the holly family, are also considered tisanes.

      Unlike true tea brewed from Camellia sinensis leaves, which contain up to 90 milligrams of caffeine per 8-ounce (240ml) cup, tisanes are caffeine free. These teas, also called infusions or botanicals, can be sipped hot or iced.

      Rooibos creates a beautiful red tea.

      Saichō first planted tea seeds in his monastery in Japan, Enryaku-ji, which you can still visit today.

      Another Buddhist monk, Saicho, is credited with introducing tea to Japan in the ninth century. It’s believed that the monk fell in love with tea while studying in China and brought Camellia sinensis seeds back to his monastery in Japan. There, the delicate green tea leaves were ground into powder, called matcha, which remains popular in Japan and worldwide.

      Toward the end of the seventeenth century, camel trains operating along the Silk Road transported tea between China and Russia. In 1610, the Dutch East India Company brought the first shipments of tea to Europe. The beverage became popular in cities, including Amsterdam, and, before long, shipments were making their way from Dutch ports to the rest of Europe, including England, where the piping-hot beverage was first served to the public in 1657. Thanks to the high price of tea, it was enjoyed only by the royal and aristocratic classes. It wasn’t until a hundred years after the first tea was imported to England that tea houses and tea gardens started popping up around London, and tea became the national drink of the British Isles. So, while England might have a well-deserved reputation for serving high tea—with crumpets, of course—the British were in fact late adopters of tea culture, and some of their knowledge of tea cultivation and processing were gathered using questionable methods.

      The Buddhist monk Saichō, pictured, introduced tea to Japan in the ninth century.

      The Dutch East India Company used ships like these to develop and dominate the tea trade between Asia and Europe.

      At first, tea was expensive and therefore only enjoyed by the rich.

      An English afternoon tea, complete with scones, finger sandwiches, and pastries, is a treasured cultural activity in the country today.

      In the 1700s, the British East India Company purchased a tea factory in Macao, China, and dominated the tea trade, exploiting its trading position for

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