Camellia
Most people have never heard the scientific name Camellia sinensis, even if they encounter this plant every day. You know it by its more familiar name: tea. All non-herbal tea originates from the same plant! Whether you prefer black tea, white tea, green tea, oolong tea, or pu-erh tea, you’ve enjoyed C. sinensis, which is native to Asia but is now grown around the world. The various types of tea differ in the way the leaves and leaf buds are processed after harvesting. Black tea is made by cleaning, withering, cutting, and then fermenting the leaves. To make white tea, the very young leaves and buds are harvested, cleaned, and dried. Green tea is generally the least-processed variety, and it’s the one most likely to be used for medicinal purposes.
Health Benefits
The main types of tea have nearly equal health benefits, but green tea is by far the most researched, as well as the easiest to harvest and prepare.
The C. sinensis plant is a superhero, with tremendous health benefits and a remarkable amount of research behind it. Studies have shown green tea is heart-healthy because it contains catechins—a class of antioxidants—that help reduce LDL (bad) cholesterol. Catechins are also believed to play a key role in reducing the risk of diseases like breast, colon, prostate, and esophageal cancers.
The most powerful catechin in tea is called EGCG (epigallocatechin gallate). Along with other antioxidants, EGCG is believed to help fight off the flu, improve symptoms of depression, and make skin appear younger by protecting against sun damage and reducing wrinkles. EGCG has also been proven to aid in weight loss, possibly by blocking fat tissue expression: In other words, tea burns fat cells! It may also benefit diabetics because of its ability to regulate blood sugar levels after eating.
The antioxidant effects of green tea appear to be boosted when it’s taken with a twist of lemon. A recent study discovered citrus juices significantly increased catechin levels in lab tests, as did ascorbic acid, soy milk, rice milk, and cow’s milk. The researchers found that beverages prepared with ascorbic acid increased the available catechin levels from less than 20% to as much as 69%, and citrus juices had the strongest benefit.
DIFFICULTY
Medium to hard
HARDINESS
Perennial in zones 7 to 9 (grow indoors in lower zones)
TIME TO PLANT
Year-round indoors; outdoors in pots after risk of frost
TIME TO HARVEST
Mid-spring to summer (tender shoots)
LOCATION
Indirect light
SOIL TYPE
Acidic potting soil
Growing
C. sinensis is an acid-loving broadleaf evergreen that has been grown and loved in Chinese gardens for some 3,000 years. It’s hardy to more southern climates (zone 7 to 9), but it still enjoys cooler temperatures, and when grown indoors it requires a period of dormancy. In nature, tea plants can grow over 4 metres (15 feet), but in a pot they will grow no more than 1 to 2 metres (3 to 6 feet). Enjoyed as an indoor plant for its foliage, C. sinensis will flower in late fall with white blooms and yellow stamens.
Common Varieties: C. sinensis isn’t readily available. You will likely have to request it from your garden centre or source it online. There are many cultivars, and whatever is available locally should be suitable. Just be sure not to confuse this plant with its more popular cousins C. japonica and C. sasanqua, which have no medicinal value.
PLANT
Transplant your tea plant into a container at least twice as large as its root ball. Ensure the container has adequate drainage holes, or improve drainage by drilling additional holes or adding a coarse material like broken clay pots to the bottom. Use potting soil only and improve acidity by amending with garden sulphur or increasing the percentage of peat moss.
When repotting, score the roots and firmly pack soil around the side, making sure you don’t plant the root ball deeper than the previous soil line. C. sinensis will require repotting every 2 to 4 years.
GROW
Place the plant in a room with bright indirect light. West- or south-facing rooms are best; don’t place the plant directly in front of a window. Ideal room temperature is 20°C (68°F), with cooler evening temperatures desired.
Keep the soil evenly moist but allow the top 5 cm (2 inches) to dry between waterings. Watering frequency depends on the light and humidity in your home. Use the finger-touch method to monitor soil moisture. Use 10-10-10 fertilizer once a month while the plant is actively growing, from spring to fall. Prune after the plant blooms, removing spent flowers and dead and/or diseased wood.
Even indoor plants may require a period of dormancy. This is a period of rest when plants are exposed to reduced light levels and temperature, as they are in winter. Allow your tea plant to rest from late fall into late winter by reducing watering, eliminating fertilizer, and placing it in a cooler room with reduced temperatures (about 10° to 15°C/50° to 59°F) for 1 to 3 months. This dormancy period will help aid flower production.
In late spring, once the risk of frost has passed, you can move C. sinensis to a shady spot outdoors; bring it indoors again in late summer, before the risk of frost. Spray with insecticidal soap before returning indoors. Let the plant go dormant in winter (see page 71).
HARVEST
It’s very important to harvest the tea leaves only while the tea plant is actively growing. Pluck only the 2 or 3 tender new leaves on the end of each stem, not the old growth. If the plant is outdoors, the leaves should be harvested mid-morning after the morning dew has evaporated.
STORE
Allow the leaves to dry for 2 hours out of direct light, then steam them like you would spinach. Rinse the leaves thoroughly under cold running water and shake, leaving some water clinging to them. Place the leaves in a large saucepan over high heat. Cover and cook for 1 minute. Arrange the steamed leaves in a single layer on a baking sheet and bake in a preheated 120°C (250°F) oven for 25 minutes. Store the dried leaves in an airtight container in a cool, dark place for up to a year.
Whether you like green tea, white tea, or black tea, you’re drinking the bounty of Camellia sinensis.
Put It to Work
Weight gain? Cravings? Three cheers for tea!
You don’t need to avoid chocolate altogether if you’re trying to lose weight. Whenever you have a craving, make a cup of tea and stir in ¼ teaspoon of grated chocolate. This will sweeten the tea, but more importantly, your taste buds will tell your brain that you are satisfying that craving.
To effectively cut down your food cravings and boost your metabolism, keep hot or cold tea close at hand in your house, workplace, and car. Carry a Thermos of hot tea with you or add cold tea to your water bottle. Keep your homemade loose-leaf green tea in resealable bags or small tins and pack a tea strainer in your briefcase or purse, or leave one in your desk drawer at work. When you’re at a restaurant, order hot water and add your tea to it (don’t forget to ask for a slice of lemon!). Drinking tea during and between meals can reduce the amount of food you eat.
Blackheads? Green solution!
Most blackheads are caused by skin debris and oil that block pores. Don’t pick them! A green tea poultice, which contains tannins and antioxidants, can help flush out the pore, reduce inflammation, and detoxify and tighten the skin to prevent reoccurrence. This treatment is also useful for non-serious infections in the hair follicles.
Place about 4 tablespoons of dried green tea in a bowl. Pour boiling water over the tea until it just covers the leaves. Steep for 10 minutes. Wet a dark-coloured wash cloth (or face towel you don’t mind staining!) with hot water. Lay it over a clean countertop or plate and spread the mixture evenly onto half of the cloth. Fold the cloth over quickly so as not to lose too much heat. Lie down on your back and place the poultice over your face, being careful not to burn yourself. Leave the cloth in place for 10 minutes. Repeat this every night before bed for 1 to 2 weeks and enjoy the difference!
Fast Forward
Fast forward to the health food store to purchase AOR Active Green Tea capsules or equivalent. Follow the instructions on the label.
Cautions
Green tea is generally free of side effects, although people who consume several cups per day have reported insomnia, anxiety, and other symptoms from the caffeine. If you are sensitive to caffeine, limit yourself to one cup daily.
Green tea also contains tannins, which can decrease the absorption of iron and folic acid, so if you are pregnant or trying to conceive, then green tea may not be for you.