Tea Farming Guide

Introduction to Tea Farming

Tea farming is one of the most profitable plantation agribusiness ventures in tropical and subtropical highland regions. Tea leaves are processed into black, green, white, and oolong tea, supplying strong global beverage markets.

Climate & Soil Requirements

• Temperature: 18°C – 30°C
• Rainfall: 1200–2500 mm annually
• Altitude: 600–2200 meters (quality improves with elevation)
• Soil: Deep, acidic, well-drained soil (pH 4.5–5.5)

Tea thrives in misty highland environments with evenly distributed rainfall.

Tea Varieties

• Camellia sinensis var. sinensis – Small leaf variety (highland)
• Camellia sinensis var. assamica – Large leaf variety (lowland)

Variety selection depends on altitude, climate, and market demand.

Land Preparation & Planting

Clear land, terrace slopes if necessary, and establish drainage systems. Plant certified seedlings or rooted cuttings.

Spacing: 1.2m x 0.75m (varies by plantation system).

Pruning & Field Management

Regular pruning maintains bush height and promotes new shoot growth. Weed control, mulching, and fertilizer application are essential for consistent yield.

Harvesting (Plucking)

Tea is harvested by plucking the top two leaves and a bud. Plucking cycles occur every 7–14 days depending on climate.

Tea Processing Steps

• Withering
• Rolling
• Oxidation (for black tea)
• Drying
• Grading & Packaging

Processing method determines tea type and market value.

Profitability & Market Opportunities

Tea plantations begin yielding 2–3 years after planting and remain productive for over 40 years with proper management. High-elevation tea commands premium export prices.

Watch Tea Farming Process