Suitable climate for tea cultivation

Tea is one of the most important cash crops worldwide, playing a significant role in rural development, poverty reduction and food security in developing countries. The cultivation of tea requires strictly defined climatic and soil conditions.

Tea plant is an evergreen bush that flourishes in tropical, subtropical and temperate regions at elevations below 3000 m. Tea does not tolerate long droughts or frost and extreme heat. The best quality tea is produced at high altitudes of 1500 to 2250 meters above sea level.

Camellia sinensis var. sinensis grows in cooler mountainous regions, while Camellia sinensis var. assamica grows best in a tropical climate.

Tea grows in a wide range of latitudes of between 30◦ S and 42◦ N that satisfy the certain eco-physiological requirements of tea plants, including thresholds of climatic variables.

Tea requires rainfall of 1200mm to 2200mm that is well distributed throughout the year, and relative humidity of around 80 % (never less than 40%).

Tea is considered optimal conditions are annual precipitation at the level of 2500 - 3000 mm3 per square meter.

Tea plants can survive a wide range of temperatures between 10 to 30 ◦C. Solar radiation is another primary driver which plays a significant role in photosynthesis in plants. Excessive wind causes water deficit in tea plants due to high evapotranspiration.

The monsoonal climate, alternate wet and dry seasons and the high elevation of subtropical mountains in China, India, and Sri Lanka appear to provide above optimal conditions for tea cultivation.

Unfavorable conditions, such as droughts, floods, frosts or excessive heat, limit plant growth and lead to changes in the biochemical structure of the raw material which lead to a decrease in its quality.
Suitable climate for tea cultivation

Ceylon tea

Ceylon teas are basically Sri Lankan teas. Ceylon enjoys some martial advantages concerning the suitability of the tea plant to its specific features. Climate and plantation altitudes are very favorable to the growth of tea on the island.

Ceylon tea varies considerably in flavor according to the elevation and district in which the estate is situated.

Teas from the estates in the low country have practically no distinctive flavor; while a choice flavor is produced by estates of medium elevation, and a very choice lemon favor is characteristics of tea grown in certain areas and in districts more than 6,000 feet above sea level.

Humid air and ample rainfall furthered the development of the plant and shortened the growing period. Usually it takes between three and six years until the tea shrub finally becomes productive. But under favorable conditions Ceylon teas can be plucked for the first time after two (lower elevations) to five years (higher elevations).

Most of Ceylon’s tea production takes part in two areas in the South West of the country at between 3000 and 8000 feet above sea-level.

Ceylon tea is widely acknowledged as the finest in the world. Ceylon planters consider their product more carefully plucked, culled and prepared and Ceylon’s tea is known as a high quality product that regularly fetches a premium price on the world market for most grades.

In general terms a good quality black Ceylon tea will deliver a bright golden color and a brisk, crisp taste with reminiscence of citrus.
Ceylon tea