tea cultivation
Tea cultivation involves growing the tea plant, primarily *Camellia sinensis*, which thrives in tropical and subtropical climates. Farmers select suitable land, often on hills for good drainage and sunlight. The process begins with planting seedlings, which take about three years to mature. Regular pruning encourages new leaf growth, as only the tender top leaves are harvested. Key factors include soil quality, rainfall, and temperature. After harvesting, leaves undergo processes like withering, rolling, and oxidizing, leading to various tea types (green, black, oolong). Cultivation is labor-intensive, requiring care and knowledge of agricultural practices to produce quality tea.
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Tea cultivation involves growing the Camellia sinensis plant, which produces tea leaves. This process typically takes place in subtropical and tropical regions, where conditions such as climate, soil, and elevation are ideal. Farmers plant young tea bushes in rows, and after a few years, the leaves can be harvested. The cultivation requires careful management, including pruning and pesticide control. Once harvested, the leaves undergo processing—such as withering, rolling, fermenting, and drying—to create different types of tea, like green, black, or oolong. Sustainable practices are increasingly important to minimize environmental impact and support local communities.