Tea Planting

Tea is include as brush plant or shrub plant, this plant better to grow in a semi cold area or good life in certain highest of land. The area also must have much rain, because this plant needs much water to grow their leaf to be harvested. Other parameter to plant the tea is soil pH should be about 4.5 to 5.5 and more than 2% organic matter. Shallow and compacted sub-soils limit root growth. Tea plants growing on such soils are liable to suffer from draught during dry period and water logging during the rainy months. There should not be any hard pan or concretions in the subsoil within 2m depths. The depth of ground water table should not be less than 90 cm for good growth of tea. Catchment planning is required for improved soil and water management practices in a tea estate for which land survey designed to identify all major and minor topographical features needs to be carried out.

Environment temperature affects tea yield by influencing rate of photosynthesis and controlling growth and dormancy. In general, the ambient temperature within 13°C and 28-32°C is conducive for growth of tea. Maximum ambient temperature above 32°C is unfavourable for optimum photosynthesis more so if it is accompanied by low humidity. In the tea belts of this region, the average winter minimum temperature (Dec-Feb) remains below 12°C and there is hardly any growth during this period. Flushing commences from March with the rise in temperature. Winter dormancy however is the result of interaction of short day length and low temperature. Low temperature causes slower growth and low yield in the hill district of Darjeeling in comparison to the plains of Dooars and Assam. A humid climate and high RH favours growth of tea.

That condition is needed for cultivating the tea in order to get a high quality tea for market. If that condition is not fulfilled the tea may grow but the quality will not fulfill the requirement and even can’t be marketed. The smell and flavor of the tea can changes if planted in unsuitable environment.

This is simply a matter of smelling the dry leaf and except for flavoury sorts is best done by burying the nose in the leaf, exhaling and smelling the aroma given off. The flavoury teas can be more fully appreciated by nosing without warming the leaf previously with the breath. A considerable amount of information is obtained from nosing the dry leaf. Taints picked up during transit can be easily recognized together with manufacturing faults producing liquors, which are "burnt", "smoky", etc. A tea, which is old or out of condition can also be spotted at this stage.