How to make homemade tea?

Tea is one of the most consumed beverages in the world. Whether green, white, black, oolong or pu-erh, it results from the drying, and sometimes oxidation or fermentation of the leaves of a single plant: the Camellia sinensis or tea bush. This bush, native to southern China, has dark green, evergreen and aromatic foliage.

Despite its subtropical origins, this perennial heather soil plant can adapt to our climate, whether planted in the ground or in a pot. It is therefore possible to grow tea easily at home. The quantities will obviously be modest, but this won't stop you from enjoying a few cups of tea straight from the bush in your garden!

Here is our tutorial for making your own tea at home.

Flowers and leaves of the tea bush

Harvesting tea leaves

The harvest takes place in spring and early summer, ideally around May and June. The picking is done on a Camellia sinensis that is already 2 or 3 years old.

Proceed in the early morning on a dry day, when the leaves are most saturated with aromatic substances, before the arrival of the hot midday sun. Avoid harvesting the day after rain to facilitate drying.

Simply harvest the young leaves and buds by hand, detaching them gently to avoid damaging them or the stems. You can also use scissors that have been disinfected beforehand.

In tea tradition, the "imperial" picking involves taking one bud + the preceding leaf; the "fine" picking involves harvesting 1 bud + the 2 preceding leaves. These are the most aromatic parts of the plant. For personal consumption, we recommend following this method and not taking more than 2 or 3 leaves per stem maximum, so that the bush can continue to grow and to enjoy the best aromas of the tea bush.

It takes between 4 and 5 kg of fresh leaves to obtain 1 kg of dried tea. Unless you're embarking on large-scale tea bush cultivation, this obviously won't meet the needs of a daily tea drinker. But you'll have the satisfaction of enjoying a truly local, organic drink if you use no chemical treatments, and homemade. To top it off, the bush has beautiful ornamental qualities! The yield will increase over the years as your Camellia sinensis grows.

"Imperial" or "fine" picking? The choice is yours!

Drying tea leaves

The colour of tea results from the different treatments applied to the leaves after harvesting. To make tea at home, the method we will use here is closest to that of white tea production, which is the least processed.

Simply put, in the case of white tea, the leaves are left to wither for a few days in the open air before being dried for preservation. Green tea undergoes immediate desiccation to neutralise oxidation through heat. Black or oolong teas, on the other hand, derive all their aromas from this oxidation process. Finally, pu-erh is a fermented tea, much less consumed here.

First step: natural drying in the open air

Immediately after harvesting, spread out the harvested buds and leaves on a cloth, a rack, a mat, or any perforated surface that allows air to circulate well to promote drying
Place them in a warm, dry place, but out of direct sunlight
Stir after 24 hours, for more homogeneous drying

Once the leaves have wilted, after about 48 hours, move on to the drying stage to preserve the tea leaves.

Second step: oven drying

Preheat your oven to a low temperature, around 90°C
Spread the buds and leaves on a tray or silicone mat
Leave to dry in the oven for about fifteen minutes
Don't hesitate to open the oven door regularly, to let excess moisture escape
Halfway through drying, gently mix the leaves

The leaves will be dry when they are curled up and slightly brittle. Be careful not to cook them, however, as they would then lose their infusion capacity.

You can also use a dehydrator to dry your tea leaves. Be sure to follow the temperature and drying time instructions provided by the manufacturer.

Place your leaves in an airtight, opaque container, to best preserve all the aromas of your homemade tea.