First, obtrusive grasses and plants are removed and the grass is shallowly tilled to break up soil compaction and improve drainage. Tea plants are sensitive to moisture and need healthy soil that does not hold too much water.
If the slope is uneven or too steep, it needs to be leveled so water does not collect in some places and run too fast in others, washing topsoil away. To be certified organic, a farm must have a no-grow zone of 25 feet between crops and neighboring property. The sticks represent the start of the rows. These rows have been freshly composted.
The field is then spread with wood chips inoculated with mushroom spores, and a solution of sugar and microorganisms is sprayed to promote mycelial growth. Mycelia will bond with the roots of the tea plants and protect them from harmful nematodes and bacteria. We have planted a catchment crop of rye, sorghum, and black mustard in order to loosen the soil and soak up extra water and nutrients.
Once the terraces are set and the soil is ready, tea cuttings are transplanted from one-gallon pots to the field, set two feet apart in rows six feet apart. Mulch is set around the plants to keep the roots warm and the topsoil in place (the mountainside in winter is cold and wet).
From this point it is a matter of keeping the plants healthy by discouraging weeds from growing too close to them and maintaining soil quality.
These plants we harvested are four years old.
And that's where your tea comes from!
Absolutely beautiful!
ReplyDeleteVery cool!
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