Shrub layer - Plants

<p>1st Goji plant: 2 years old - ready to bloom = bear fruit</p> <p><meta charset="utf-8">Current height 20-40 cm</p> <p><strong>Common name: </strong>Goji, Boxthorn<br><strong>Scientific name:</strong><span> </span><em>Lycium barbarum<br></em><strong>Family:</strong> <span>Nightshade family</span></p> <p><strong><span>Plant history & use:</span></strong><br><br>Goji berries are one of the most popular "superfoods" (term for food with especially high nutritional value) and are often used in muesli, smoothies, salads, and bread or simply eaten as they are. The reason for their popularity is likely because the goji berry is one of the most nutrient-dense berries available. It is rich in vitamins and minerals as well as omega-3 and antioxidants. The goji berry also has a particularly high protein content of 10g per 100g, which is very rare among fruits and berries. The taste is sweet with hints of cranberry and cherry. Usually, the berries are dried before use.</p> <p>The red goji berry is richer in carotenoids than the <span> </span><span style="color: #4e991d;"><strong><a style="color: #4e991d;" title="Black Goji (Lycium ruthenicum)" href="https://tradgardsdags.nu/products/svart-goji-lycium-ruthenicum" target="_blank">black goji berry</a></strong></span>, while the black one is richer in antioxidants.</p> <p>The root is used in herbal medicine for, among other things, its liver-cleansing properties.</p> <p>The leaves are used in Asia in stews and soups or made into tea.</p> <p><strong>Cultivation:</strong></p> <p>Goji grows wild in Asia and has, since being introduced to Sweden, also begun to spread naturally here. The plant is a deciduous shrub that usually grows 80-200 cm tall.</p> <p>The plant is very easy to care for and hardy against both salt and wind. It thrives well in both sun and partial shade – goji is an adaptable plant.</p> <p><strong>Characteristics:</strong></p> <p>Perennial: Perennial<br>Growing position: sun/partial shade<br>Height: up to 3 meters (often around 2m)<br>Growing zone: 1-4</p>

<p>These tea bushes are of a hardier variety pre-bred in the Netherlands specifically for their good hardiness and ability to be grown outdoors year-round in our climate. </p> <p>Tea bushes/trees 'Tea By Me':</p> <ul> <li><span>Height: 30-40 cm</span></li> <li>Height: 40-50 cm</li> </ul> <p><strong>Common names:</strong><span> Tea, Tea bush, Tea tree, Tea plant</span><br><strong>Scientific name:</strong><em><span> Camellia sinensis</span><br></em><strong>Family:</strong> <span>Theaceae</span></p> <h4><strong><span>Plant history &amp; usage:</span></strong></h4> <p><meta charset="utf-8">Tea is consumed worldwide and is the second most common drink after water. The tea bush contains caffeine (also called theine) which stimulates energy levels as well as <em>theanine</em> (L-theanine) which provides a calming, slightly euphoric, focusing effect - unlike the coffee bush which is more focused <meta charset="utf-8">solely on the stimulating properties of caffeine. A cup of tea can thus be both stimulating and calming at the same time - it is a kind of balance between them that can be described as giving a very clear focus.</p> <p>It is mainly leaf buds and leaves that are picked to brew tea, sometimes the flowers are also used.</p> <p>The tea bush originates from the region between China's southern province Yunnan and the northern parts of Myanmar (Burma), Thailand, Laos, and Vietnam. More than 2000 years ago, tea culture and tea cultivation began to migrate to more northern provinces in China, where new varieties developed. </p> <p><meta charset="utf-8">In its natural environment, the tea bush, or tea tree, grows at high altitudes where it can get very cold at night, and where it can also be cold during the day, with seasons and periods of snow just like we have here. Although on average it is colder here in the Nordic countries, the tea bush already has a natural hardiness against harsh environmental conditions and freezing temperatures for extended periods. Thanks to a couple of projects in Europe, varieties have also been developed with particularly good hardiness to suit cultivation in our climate.</p> <p><strong>Comparison between tea and coffee - consumption:</strong></p> <p>Tea is a very suitable drink to consume while doing mentally demanding work thanks to its focus-inducing properties, unlike coffee which can give a slightly more restless feeling. Tea provides a more sustained energy level without noticeable dips - coffee gives a strong energy boost followed by a drop. Tea is less taxing on the nervous system than coffee, not only because of the lower caffeine content but also due to the interaction of other healthy substances such as theaflavins, catechins, and of course L-theanine among others. One could say that tea is well suited for sedentary tasks and coffee for more physical work, but the more tea you drink, the more you notice that the energy is more than sufficient and that the energy also lasts longer. However, one cannot deny that coffee is very tasty, and as an emergency solution when the body really needs a strong energy boost, coffee is very useful. Tea, however, is an incredibly delicious drink as well, and especially diverse when it comes to flavor: everything from umami-flavored Sencha teas, to aromatic and full-bodied Oolong teas, to intense and flavorful Pu'ehr teas. </p> <p><strong>The 6 different tea varieties:</strong></p> <p>All genuine tea varieties come from the species Camellia sinensis. From this bush (or tree) you can make: green, white, yellow, oolong, black, and "dark" (also called P<em>u'ehr</em>) tea. The difference between them lies in their different fermentation and oxidation levels. <meta charset="utf-8">Below is a brief description of the process for the different tea varieties:</p> <p><strong>Green tea - the freshest &amp; greenest variety:</strong> the leaves are heated at 220<meta charset="utf-8">ºC immediately after harvest to stop the oxidation process and thereby "lock in" the flavor and color achieved in the cultivation process. Then the leaves are rolled to break the leaf structure so that nutrients and flavor are released more easily during brewing. Brewing temp: 80-85ºC.</p> <p><strong>White tea - the least processed variety:</strong> the leaves are allowed to wither in the sun for 2-3 days immediately after harvest. This triggers a series of different stress responses in the leaves resulting in flavors such as sweetness and fruitiness developing. After this, the leaves are dried at low heat. Since white tea is never heated to a high temperature, the enzymatic oxidation process does not completely stop (as it does for green tea), which is why white tea is one of the two tea types that develop in flavor and color the longer it is stored. Much like wines. No breaking of leaf structure occurs. Therefore, a higher brewing temperature of 95ºC is necessary to get a full extraction of the tea's flavor compounds.</p> <p><strong>Yellow tea - fresh &amp; green with a rounded flavor:</strong> the post-harvest process is similar to green tea. The leaves are heated immediately after harvest but at a slightly lower temperature of 200<meta charset="utf-8">ºC to retain some enzymatic activity. The leaves are rolled to break the leaf structure <meta charset="utf-8">so that nutrients and flavor are released more easily during brewing. After this, the leaves are gathered in a pile to "yellow," in this step the leaves oxidize partly without enzymatic activity through air exchange, partly with the small enzymatic activity that has been kept alive in the leaves, and partly with microbial activity. This increases the tea's full-bodied characteristics and reduces bitterness. This step lasts 6-8 hours. After this, the leaves are dried to reduce the moisture level.</p> <p><strong>Oolong tea - the most aromatic variety:</strong> the post-harvest process of oolong tea is probably the most complex and varied depending on the character you want the oolong tea to have. First, the leaves are allowed to wither in the sun for 15-20 minutes, then they are moved indoors to continue withering on bamboo trays for 5-8 hours - every other hour the leaves are stirred for an even withering &amp; oxidation level. In the next step, the leaves are shaken in, for example, a bamboo basket or rotating bamboo cylinder - this breaks the cell structure which increases the oxidation level and draws out the flavor and aroma from the leaves. These two steps of breaking and withering the leaves are repeated until the desired oxidation level is reached. When it is reached, the leaves are heated to "lock in" the flavor and aroma achieved in the processing. The oxidation level of different oolong teas varies from 5 to 85%. After this, the tea leaves are kneaded and rolled to form <meta charset="utf-8">small compact "pearls" with intensified flavor and aroma. This also causes the flavor to be released slowly during brewing. Finally, the leaves are dried at about 100ºC to reduce the moisture level.</p> <p><strong>Black tea - mild and rounded with low bitterness:</strong> the leaves are allowed to wither for 6-8 hours, then the leaves are rolled more intensively and for longer periods compared to other tea types - this is to really break the leaf structure and enable the highest degree of oxidation. In the oxidation process, among other things, the bitter catechins are converted into milder reddish-brown theaflavins and thearubigins. After rolling, the tea leaves are piled in a humid environment, preferably over 90% humidity - one can use a humidifier or simply a spray bottle for smaller batches. Sometimes a wet towel is even placed over the leaves to really create a humid environment. The humid environment promotes enzymatic activity that converts bitter substances into milder reddish-brown substances. However, it is important that the leaves maintain contact with oxygen; for this, the leaves can be aired regularly by turning them over in the pile. When the desired oxidation level is reached, the leaves are dried at about 100<meta charset="utf-8">ºC.</p> <p><strong>Dark tea, commonly called Pu'er tea - a traditional & flavorful post-fermented tea that is aged like wines:</strong> the leaves are allowed to wither for a couple of hours before being traditionally heated in a large wood-fired wok pan - the temperature must not be too high because in this tea variety one wants to retain some enzymatic activity, max 200<meta charset="utf-8">ºC. In this step, the leaves are turned over in the pan in a continuous rhythm to achieve an even "kill-green" degree. In this step, one uses their senses to determine when the desired limit is reached, based on, among other things, the consistency, color, and aroma of the tea leaves. After this, the leaves are rolled to break the cell structure and release flavor and aroma. The next step is to let the leaves dry outside in the sun for about 1 day. Sun drying has two purposes: partly to ensure the temperature never gets so high that it stops the enzymatic activity, but also to ensure the moisture level in the leaves never gets as low as it does when heated in an oven - which benefits the further post-fermentation of the tea. The final step is to press the tea leaves into compact tea cakes - again to maintain an even but low moisture content in the leaves, which benefits the post-fermentation. These teas can be stored for over 50 years and they develop in flavor and increase in value as they age. The process described above is the traditional method for producing dark teas, these teas are called <em><strong>Sheng</strong> P<strong>u'ehr</strong></em>. There is also a more modern method where one <meta charset="utf-8">accelerates the post-fermentation process by piling the tea leaves for up to 2 months in a warm and humid environment; these teas are then called <em>Shou Pu'er.</em></p> <p>All types of tea have their health benefits, sometimes different. Research has shown that consumption of several different types of tea provides greater health benefits than consumption of only one type. </p> <p>What we in Sweden call red tea (rooibos) comes from another plant species, the Rooibos bush<span> </span><em>Aspalathus linearis</em><em>.</em></p> <p>Tea leaves are also used in cooking in Asia - for example <em>Tea Leaf Salad</em> (fermented leaves) in Burma and (fresh leaves) in Thailand.</p> <p>You can also extract a useful oil from the tea seeds by pressing. </p> <h4><strong>Cultivation:</strong></h4> <p>Growing tea in Sweden is still a new and relatively unestablished phenomenon. We have started establishing a tea plantation next to the Kävlinge River and also one in Marieholm. The plants have overwintered well outdoors provided with straw and jute fabric. What has proven most important for us is to protect from direct strong wind during the winter half-year. This is done by <meta charset="utf-8">either put a jute sack around the plant or by setting up some kind of wind-protective barrier. If you plant your tea plants in a very sheltered location, this is probably not necessary; then it may be enough to cover the ground with straw. Both of our tea plantations are located in windy parts of Skåne, zone 1.</p> <p>In spring, however, one should protect the plants from direct sun, like most other evergreen plants - this is because there is a risk that the plant dries out when the water in the soil is frozen and the strong spring sun evaporates the plant's moisture in the leaves. If the roots have reached a depth where the soil is not frozen, this is not necessary, but it can be good to keep in mind during the first years depending on where in the country you live. Due to the necessity of covering the plants for protection against early spring sun, I think it is just as well to cover the plants already in winter, so you get a twofold protection from one and the same action. You can either cover each plant with its own jute sack or stretch jute fabric on a couple of poles over several plants. </p> <p>There is a tea cultivation in Gränna, see <span style="color: rgb(78, 153, 29);"><strong><a style="color: rgb(78, 153, 29);" rel="noopener" title="Gretas Te ~ unique teas" href="https://gretaste.se/" target="_blank"><span style="color: rgb(0, 0, 0);"><span style="color: rgb(64, 64, 64);">Gretas Te</span></span></a></strong></span>, which has started using our bushes to expand their tea cultivation. Gränna is located in growing zone 2, with a steady and favorable climate thanks to the adjacent Vättern.</p> <p>There is also a tea cultivation on Gotland, but it is unclear if they still grow outdoors.</p> <p><meta charset="utf-8">In the pictures above, you can see the beginning of our tea plantation next to the Kävlinge River - <span class="s1">the pictures were taken after their first overwintering in March 2025. For the first winter, we covered them with straw, individual jute sacks, and a protective curtain of jute fabric to shield against the worst Skåne winds - which can be quite strong here in our open farmland. However, they were covered as late as mid-January, so they stood completely bare in rushes down to -10ºC and periods of intense Skåne winter winds. For those who don't know, we don't have much to slow down the wind here, so the cold from the pressure becomes quite intense. Next winter, I will experiment with removing one layer of protection with new plants, either the individual sacks or the outer wind shield. The point is to make cultivation as simple as possible while still allowing them to thrive.</span></p> <p><meta charset="utf-8"><meta charset="utf-8"><span>Yet another small tea plantation is being established in Marieholm at our new Ågården. It is a terrace cultivation on a small slope to imitate the way tea is often grown in Asia.</span><br></p> <p><meta charset="utf-8">The tea bush can thus be grown and overwintered outdoors in Sweden; depending on location and circumstances, the plants may need winter covering: e.g., with straw and jute fabric/sacks.</p> <p>Also keep in mind that tea thrives best in acidic soil; use Rhododendron or Blueberry soil when planting in the ground or in a new pot.</p> <h4><strong>Features:</strong></h4> <p>Perennial: Perennial<br>Growing position: sun-partial shade<br>Height: 1-3 meters<br>Plant zone: 1-4, hardy down to -15<meta charset="utf-8">ºC</p>

<p>These tea bushes are of a non-variety type, but they have shown really good hardiness and fine growth after their first overwintering at our small tea plantation by the Kävlinge River.</p> <p>Tea bushes/trees in different sizes: </p> <ul> <li><span>Height: 30-50 cm</span></li> <li>Height: 50-70 cm</li> </ul> <p><a href="https://tradgardsdags.nu/products/tebuske-tetrad-tea-by-me-camellia-sinensis-2-3-ar-30-50-cm" title="Tebuske 'Tea By Me': Härdig sort (Camellia sinensis) 2 &amp; 3 år 30-50 cm" rel="noopener" target="_blank"><span style="color: rgb(78, 153, 29);"><strong>Looking for the hardier variety 'Tea By Me'? - Follow this link.</strong></span></a></p> <p><strong>Common names:</strong><span> Tea, Tea bush, Tea tree, Tea plant</span><br><strong>Scientific name:</strong><em><span> Camellia sinensis</span><br></em><strong>Family:</strong> <span>Theaceae</span></p> <h4><strong><span>Plant history &amp; usage:</span></strong></h4> <p><meta charset="utf-8">Tea is consumed worldwide and is the second most common drink after water. The tea bush contains caffeine (also called theine) which stimulates energy levels as well as <em>theanine</em> (L-theanine) which provides a calming, slightly euphoric, focusing effect - unlike the coffee bush which is more focused <meta charset="utf-8">solely on the stimulating properties of caffeine. A cup of tea can thus be both stimulating and calming at the same time - it is a kind of balance between them that can be described as giving a very clear focus.</p> <p>It is mainly leaf buds and leaves that are picked to brew tea, sometimes the flowers are also used.</p> <p>The tea bush originates from the region between China's southern province Yunnan and the northern parts of Myanmar (Burma), Thailand, Laos, and Vietnam. More than 2000 years ago, tea culture and tea cultivation began to migrate to more northern provinces in China, where new varieties developed. </p> <p><meta charset="utf-8">In its natural environment, the tea bush, or tea tree, grows at high altitudes where it can get very cold at night, and where it can also be cold during the day, with seasons and periods of snow just like we have here. Although on average it is colder here in the Nordic countries, the tea bush already has a natural hardiness against harsh environmental conditions and freezing temperatures for extended periods. Thanks to a few projects in Europe, varieties have also been developed with particularly good hardiness to suit cultivation in our climate.</p> <p><strong>Comparison between tea and coffee - consumption:</strong></p> <p>Tea is a very suitable drink to consume while doing mentally demanding work thanks to its focus-inducing properties, unlike coffee which can give a slightly more restless feeling. Tea provides a more sustained energy level without noticeable dips – coffee gives a strong burst of energy followed by a drop. Tea is less taxing on the nervous system than coffee, not only because of the lower caffeine content but also due to the interaction of other healthy substances such as theaflavins, catechins, and of course L-theanine among others. One could say that tea is well suited for sedentary tasks and coffee for more physical work, but the more tea you drink, the more you notice that the energy is more than sufficient and that it also lasts longer. However, you cannot deny that coffee tastes very good, and as an emergency solution when the body really needs a strong energy boost, coffee is very useful. Tea, however, is also an incredibly delicious drink and especially diverse when it comes to flavor: everything from umami-flavored Sencha teas, to aromatic and full-bodied Oolong teas, to intense and flavorful Pu'ehr teas. </p> <p><strong>The 6 different tea varieties:</strong></p> <p>All genuine tea varieties come from the species Camellia sinensis. From this bush (or tree) you can make: green, white, yellow, oolong, black, and "dark" (also called <em>Pu'ehr</em>) tea. The difference between them lies in their varying degrees of fermentation and oxidation. <meta charset="utf-8">Below is a brief description of the process for the different tea varieties:</p> <p><strong>Green tea - the freshest &amp; greenest variety:</strong> the leaves are heated at 220<meta charset="utf-8">ºC immediately after harvest to stop the oxidation process and thereby "lock in" the flavor and color achieved in the cultivation process. Then the leaves are rolled to break the leaf structure so that nutrients and flavor are released more easily during brewing. Brewing temp: 80-85ºC.</p> <p><strong>White tea - the least processed variety:</strong> the leaves are allowed to wither in the sun for 2-3 days immediately after harvest. This triggers a series of different stress responses in the leaves resulting in the development of flavors such as sweetness and fruitiness. After this, the leaves are dried at low heat. Since white tea is never heated to a high temperature, the enzymatic oxidation process does not completely stop (as it does for green tea), therefore white tea is one of the two types of tea that develop in flavor and color the longer it is stored. A bit like wines. No breaking of the leaf structure occurs. Therefore, a higher brewing temperature of 95ºC is necessary to get a full extraction of the tea's flavor compounds.</p> <p><strong>Yellow tea - fresh &amp; green with a rounded flavor:</strong> the post-harvest process is similar to green tea. The leaves are heated immediately after harvest but at a slightly lower temperature of 200<meta charset="utf-8">ºC to retain some enzymatic activity. The leaves are rolled to break the leaf structure <meta charset="utf-8">so that nutrients and flavor are released more easily during brewing. After this, the leaves are gathered in a pile to "yellow," in this step the leaves oxidize partly without enzymatic activity through air exchange, partly with the small enzymatic activity that has been kept alive in the leaves, and partly with microbial activity. This increases the tea's full-bodied characteristics and reduces bitterness. This step lasts 6-8 hours. After this, the leaves are dried to reduce the moisture level.</p> <p><strong>Oolong tea - the most aromatic variety:</strong> the post-harvest process of oolong tea is probably the most complex and most varied depending on the character you want the oolong tea to have. First, the leaves are allowed to wither in the sun for 15-20 minutes, then they are moved indoors to continue withering on bamboo trays for 5-8 hours - every other hour the leaves are stirred for an even withering &amp; oxidation level. In the next step, the leaves are shaken, for example in a bamboo basket or rotating bamboo cylinder - this breaks the cell structure which increases the oxidation level and draws out the flavor and aroma from the leaves. These two steps of breaking and withering the leaves are repeated until the desired oxidation level is reached. When it is reached, the leaves are heated to "lock in" the flavor and aroma achieved in the processing. The oxidation level of different oolong teas varies from 5 to 85%. After this, the tea leaves are kneaded and rolled to form <meta charset="utf-8">small compact "pearls" with intensified flavor and aroma. This also causes the flavor to be released slowly during brewing. Finally, the leaves are dried at about 100ºC to reduce the moisture level.</p> <p><strong>Black tea - mild and rounded with low bitterness:</strong> the leaves are allowed to wither for 6-8 hours, then the leaves are rolled more intensively and for longer periods compared to other types of tea - this is to really break the leaf structure and enable the highest degree of oxidation. During the oxidation process, among other things, the bitter catechins are converted into milder reddish-brown theaflavins and thearubigins. After rolling, the tea leaves are piled up in a humid environment, preferably over 90% humidity - you can use a humidifier or simply a spray bottle for smaller batches. Sometimes a wet towel is even placed on top of the leaves to really create a moist environment. The humid environment favors the enzymatic activity that converts bitter substances into milder reddish-brown substances. However, it is important that the leaves maintain contact with oxygen; for this, the leaves can be aired regularly by turning them over in the pile. When the desired degree of oxidation is reached, the leaves are dried at about 100<meta charset="utf-8">ºC.</p> <p><strong>Dark tea, commonly called Pu'er tea - a traditional & flavorful post-fermented tea that is aged like wines:</strong> the leaves are allowed to wither for a couple of hours before being traditionally heated in a large wood-fired wok pan - the temperature must not be too high because in this tea variety one wants to retain some enzymatic activity, max 200<meta charset="utf-8">ºC. At this stage, the leaves are turned in the pan in a continuous rhythm to achieve an even "kill-green" degree. At this stage, you use your senses to determine when the desired limit is reached, based on, among other things, the consistency, color, and aroma of the tea leaves. After this, the leaves are rolled to break the cell structure and release flavor and aroma. The next step is to let the leaves dry outside in the sun for about 1 day. Sun drying has two purposes: partly so that the temperature never gets so high that it stops the enzymatic activity, but also so that the moisture content in the leaves never becomes as low as it does when heated in an oven - which favors the further post-fermentation of the tea. The last step is to press the tea leaves into compact tea cakes - again to maintain an even but low moisture in the leaves which favors post-fermentation. These teas can be stored for over 50 years and they develop in flavor and increase in value as they age. The process described above is the traditional method for producing dark teas, these teas are called <em><strong>Sheng</strong> <strong>Pu'er</strong></em>. There is also a more modern method where one <meta charset="utf-8">accelerates the post-fermentation process by piling the tea leaves for up to 2 months in a warm and humid environment; these teas are then called <em>Shou Pu'er.</em></p> <p>All types of tea have their health benefits, sometimes different. Research has shown that consumption of several different types of tea provides greater health benefits than consumption of only one type. </p> <p>What we in Sweden call red tea (rooibos) comes from another plant species, the Rooibos bush<span> </span><em>Aspalathus linearis</em><em>.</em></p> <p>Tea leaves are also used in cooking in Asia - for example <em>Tea Leaf Salad</em> (fermented leaves) in Burma and (fresh leaves) in Thailand.</p> <p>You can also extract a useful oil from the tea seeds by pressing. </p> <h4><strong>Cultivation:</strong></h4> <p>Growing tea in Sweden is still a new and relatively unestablished phenomenon. We have started establishing a tea plantation next to the Kävlinge River and also one in Marieholm. The plants have overwintered well outdoors provided with straw and jute fabric. What has proven most important for us is to protect from direct strong wind during the winter half-year. This is done by <meta charset="utf-8">either put a jute sack around the plant or by setting up some kind of wind-protective barrier. If you plant your tea plants in a very sheltered location, this is probably not necessary; then it may be enough to cover the ground with straw. Both of our tea plantations are located in windy parts of Skåne, zone 1.</p> <p>In spring, however, one should protect the plants from direct sun, like most other evergreen plants - this is because there is a risk that the plant dries out when the water in the ground is frozen and the strong spring sun evaporates the plant's moisture in the leaves. If the roots have reached a depth where the ground is not frozen, this is not necessary, but it can be good to keep in mind during the first years depending on where in the country you live. Due to the necessity of covering the plants for protection against early spring sun, I think it is just as well to cover the plants already in winter, so you get a twofold protection from one and the same action. You can either cover each plant with its own jute sack or stretch jute fabric on a couple of poles over several plants. </p> <p>There is a tea cultivation in Gränna, see <span style="color: rgb(78, 153, 29);"><strong><a href="https://gretaste.se/" title="Gretas Te ~ unika teer" rel="noopener" style="color: rgb(78, 153, 29);" target="_blank"><span style="color: rgb(0, 0, 0);"><span style="color: rgb(64, 64, 64);">Gretas Te</span></span></a></strong></span>, which has started using our bushes to expand their tea cultivation. Gränna is in growing zone 2, with a stable and favorable climate thanks to the adjacent Vättern.</p> <p>There is also a tea cultivation on Gotland, but it is unclear if they still grow outdoors.</p> <p><meta charset="utf-8"><meta charset="utf-8">In the pictures above, you can see the beginning of our tea plantation next to the Kävlingeån river - <span class="s1">the pictures were taken after their first overwintering in March 2025. For the first winter, we covered them with straw, individual jute sacks, and a protective curtain of jute fabric to shield against the worst Skåne winds - which can be quite strong here in our open farmland. However, they were covered as late as mid-January, so they stood completely bare in rushes down to -10ºC and periods of intense Skåne winter winds. For those who don't know, we don't have much to slow down the wind here, so the cold from the pressure becomes quite intense. Next winter, I will experiment with removing one layer of protection with new plants, either the individual sacks or the outer wind shield. The point is to make cultivation as simple as possible while still allowing them to thrive.</span><br></p> <p><meta charset="utf-8"><meta charset="utf-8"><span>Yet another small tea plantation is being established in Marieholm at our new Ågården. It is a terrace cultivation on a small slope to imitate the way tea is often grown in Asia.</span><br></p> <p><meta charset="utf-8">The tea bush can thus be grown and overwintered outdoors in Sweden; depending on location and circumstances, the plants may need winter covering: e.g., with straw and jute fabric/sacks.</p> <p>Also keep in mind that tea thrives best in acidic soil; use Rhododendron or Blueberry soil when planting in the ground or in a new pot.</p> <h4><strong>Features:</strong></h4> <p>Perennial: Perennial<br>Growing position: sun-partial shade<br>Height: 1-2 meters<br><meta charset="utf-8">Plant zone: 1-4, hardy down to -15<meta charset="utf-8">ºC<br></p>

<p data-mce-fragment="1"><strong>Sweetleaf, also known by its cultivar name: 'Sweetleaf®': current height 30-50 cm</strong></p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Common names:</strong> 'Sweetleaf®' Raspberry, Sweetleaf, <meta charset="utf-8">'Sweetleaf®' Raspberry, Sugarleaf<strong data-mce-fragment="1"><br data-mce-fragment="1">Scientific name:</strong><em data-mce-fragment="1"> <meta charset="utf-8"> <span>Rubus chingii var. suavissimus</span><br data-mce-fragment="1"></em><strong data-mce-fragment="1">Family:</strong> Rose family</p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Plant history &amp; use:</strong></p> <p data-mce-fragment="1">Sweetleaf® is a raspberry species originating from China, where it mainly grows in the southern provinces Guizhou, Guang Dong, and Guangxi. The bush is fairly unknown but is becoming highly sought after due to its sweetening ability and hardy qualities.</p> <p data-mce-fragment="1"><meta charset="utf-8"><span class="s1">Sweetleaf® can be described as a hardier alternative to Stevia: since its leaves contain so-called 'rubusosides' which belong to the same glycoside group as steviosides, and because it is fully winter-hardy and even has a vigorous growth habit.</span></p> <p data-mce-fragment="1"><span class="s1"><meta charset="utf-8">The two glycosides steviosides and rubusosides are very comparable in their chemical structure and therefore also have a nearly identical sweetening effect. The chemical molecule 'rubusoside' in its pure form is about 200 times sweeter than commercially refined sugar from sugar beets in its pure form.</span></p> <p class="p1"><span class="s1">Even fresh leaves have enormous sweetness. If you chew a leaf, it tastes quite neutral "green" at first, before a distinctive, broad, mild sweetness takes over the taste buds.</span></p> <p data-mce-fragment="1"><span class="s1">Sweetleaf<meta charset="utf-8">® has no odd aftertaste, which Stevia is often criticized for.</span><span class="s1"><meta charset="utf-8"></span></p> <p data-mce-fragment="1"><span class="s1"><meta charset="utf-8">To use Sweetleaf®: grate or cut the freshly harvested leaves into pieces and then scald them with boiling water. In the process, the sweetening substances are released from the leaves and absorbed by the water. The amount of leaves used is purely a matter of taste. Some like it a bit sweeter (more leaves); others prefer it not quite so sweet (fewer leaves). Additionally, you can also rub the leaves in your palms before scalding them, so the leaf structure breaks down and the sweetening substances can more easily escape from the cells.</span></p> <p data-mce-fragment="1">The leaves can also be used as a sweetener in dried form, powdered, or by boiling a syrup from them.</p> <p data-mce-fragment="1">Suitable for sweetening among other things teas and baked goods.</p> <p data-mce-fragment="1"><meta charset="utf-8"><span><meta charset="utf-8"> <em data-mce-fragment="1">Rubus chingii var. suavissimus</em> is one of four species used in Guangxi, China to make the traditional medicine tiancha (sweet tea).</span></p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Cultivation:</strong></p> <p class="p1"><span class="s1">Sweetleaf® is a vigorously growing and deciduous bush. The fast-growing shoots have enormous vigor with an upright growth habit and reach a final height of about 250 cm. Due to the marked growth strength, the fresh shoots are very tolerant to pruning and grow back quickly.</span></p> <p class="p1"><span class="s1">The fresh, green shoots are heavily armed with thorns, but this is not of greatest importance since only the leaves are of interest. The leaves have a striking, five-lobed shape.</span></p> <p class="p1">Best grown in well-drained soil in sunny to partly shaded <meta charset="utf-8">locations. Generally tolerant to many different soils.</p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Characteristics:</strong></p> <p data-mce-fragment="1">Lifespan: Perennial<br data-mce-fragment="1">Growing position: sun - partial shade<br data-mce-fragment="1">Height: 1.5-2.5 m<br>Growing zone: 1-4</p>

<p data-mce-fragment="1">Yellow Goji: ready to bloom = bear fruit</p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Common names:</strong> Yellow Goji, Yellow Wolfberry, Yellow Thornbush<strong data-mce-fragment="1"><br data-mce-fragment="1">Scientific name:</strong><em data-mce-fragment="1"> Lycium barbarum</em><em data-mce-fragment="1"><br data-mce-fragment="1"></em><strong data-mce-fragment="1">Family:</strong> Nightshade family</p> <p data-mce-fragment="1"><strong><span>Growth history &amp; use:</span></strong></p> <p data-mce-fragment="1">Yellow Wolfberry belongs to the same genus as the<span> </span><span style="color: #4e991d;"><a style="color: #4e991d;" title="Goji (Lycium chinense)" href="https://tradgardsdags.nu/products/gojibar-bocktorne-lycium-chinense" target="_blank" rel="noopener noreferrer"><strong>red</strong></a></span><span> </span>and the<span> </span><span style="color: #4e991d;"><a style="color: #4e991d;" title="Black Goji (Lycium ruthenicum)" href="https://tradgardsdags.nu/products/svart-goji-lycium-ruthenicum" target="_blank" rel="noopener noreferrer"><strong>black wolfberry</strong></a></span><span> </span>and like its relatives it is a nourishing berry, especially rich in vitamins and proteins. Unlike the red wolfberry, yellow wolfberries contain no bitter substances and also have a lower sugar content.</p> <p data-mce-fragment="1">Yellow wolfberries can be eaten raw as they are, used in salads, or dried to be added to muesli or baked goods. You can also simply make a drink from them, like black wolfberries.</p> <p data-mce-fragment="1">Both yellow and black wolfberries are still relatively rare in Sweden, so here is a chance to have something distinctive and healthy in your cultivation!</p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Cultivation:</strong></p> <p data-mce-fragment="1">Yellow Goji is a hardy shrub that withstands many degrees below zero and is therefore suitable for outdoor cultivation in Sweden, either in pots or in open ground. The shrub grows well in sandy, clay soils and everything in between, as long as the soil is well-drained. It thrives in sunny locations and is relatively insensitive to drought, wind, and salts.</p> <p data-mce-fragment="1">The shrub also has a strong root system that binds the soil well. Its tough qualities make it an effective plant in maritime coastal climates with much wind.</p> <p data-mce-fragment="1">Yellow Goji is a grateful plant that does not require much care.</p> <p data-mce-fragment="1">The shrub grows 1-3 meters tall. Its growth habit makes it suitable to tie up on strings along a wall to grow as a wall cover. Whether it grows against a wall or not, give it something to climb on or grow against so the shrub grows faster.</p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Characteristics:</strong></p> <p data-mce-fragment="1">Lifespan: Perennial<br data-mce-fragment="1">Growing position: sun<br data-mce-fragment="1">Height: 1-3 m<br data-mce-fragment="1">Growing zone: 1-4</p>

<p>Dwarf Mulberry Mojo Berry® 'Matsunaga': current height 40-50 cm</p> <p><strong>Common name:</strong> Dwarf Mulberry, Mojo Berry® <strong><br>Scientific name:</strong><em> Morus rotundiloba<br></em><strong>Family:</strong> Moraceae</p> <h4><strong>Plant history & use:</strong></h4> <p class="p1">Mojo Berry® is a short-statured mulberry variety that bears fruit on both old and new branches, which means you can pick mulberries during the first year, unlike the usual 5 or 6 years it takes for most other mulberries.</p> <p class="p1">This dwarf, compact variety only reaches a height of about 1.5 m (compared to common mulberries that can grow up to 6-8 m tall), making it suitable for all gardens.</p> <p class="p1">Unlike other varieties that only produce fruit during a 3-week period at the end of summer, Mojo Berry® produces berries over a very long period, from May all the way to September.</p> <p class="p1">The fruits are excellent for making jam, cake, or other dishes.</p> <p>Mojo Berry® is beautiful as a solitary tree in a pot on the terrace/patio or in a pot with companion planting alongside other plants and is also nice as a hedge plant/boundary.</p> <p><strong>General about Mulberries:</strong></p> <p><span></span><span>Mulberry trees are among our oldest cultivated plants. The black mulberry tree, like the white variety, </span><a rel="noopener noreferrer" title="White mulberry (Morus alba)" href="https://tradgardsdags.nu/products/vitt-mullbar-morus-alba" target="_blank"><strong><span style="color: #4e991d;">Morus alba</span></strong></a><span>, originates from West Asia - however, the black mulberry tree came to Europe a few hundred years before the white one. The earliest known finds of the black mulberry tree date back to around 300 BC. It is possible that Morus nigra originates somewhat further southwest (closer to Europe) in West Asia than its relative Morus alba, which may explain why Morus nigra has slightly less hardiness in cold climates than its relative.</span></p> <p><span>Traditionally, the black mulberry was used to make wine and cosmetics - thanks to its high concentration of anthocyanins which give the berry its deep dark color. But the berries were also grown for fresh consumption. </span></p> <p><span>Unlike the white mulberry tree’s fruits which can vary in color, the black mulberry tree’s fruits are always black when ripe. The black mulberry is also more tart.</span></p> <p>The berries are rich in antioxidants and are believed, like tea made from mulberry leaves, to help balance blood sugar levels. This is due to<span> </span><span>the content of the substance MFE which stabilizes blood sugar levels and thus reduces the body's craving for sweets. Therefore, mulberries are a common substitute for those who want to overcome sweet cravings. </span></p> <p>Because of the berries’ unusually high nutritional content, mulberries, like <a rel="noopener noreferrer" title="Goji (Lycium barbarum)" href="https://tradgardsdags.nu/collections/froavdelning/products/gojibar-bocktorne-lycium-barbarum" target="_blank"><strong><span style="color: #4e991d;">goji berry</span></strong></a>, are considered a so-called "superfood".</p> <p>Besides mulberry wine, one can also make juice and jam from the berries.</p> <p>From the leaves, one can brew healthy tea which has historically been drunk in China and has recently started to become popular again in Asia. </p> <h4><strong>Cultivation:</strong></h4> <p>Mojo Berry® is hardy down to -10<span>°</span><span>C = outdoor cultivation zones 1-2</span>. If the tree is winter-covered with sheep’s wool or similar, it can survive outdoors up to zone 5. Alternatively, grow in a pot and place in a greenhouse/storage over winter.</p> <p>The tree can grow in most soils but thrives best in loose, nutrient-rich soils. It is hardy in windy coastal climates but optimal growth is given in warm, sheltered locations.</p> <p>Suitable as a trellis tree since the branches are<span> </span>easily bendable.</p> <p>Mulberry trees also fit well in forest gardens as they are a popular host plant among many organisms and provide recurring harvests without much care while protecting plants in the lower layers.</p> <p>Mulberries are self-fertile, meaning only one tree is needed to bear fruit.</p> <p>Prune in winter when the tree is dormant to avoid excessive "bleeding," which is otherwise a common trait among<span> </span>mulberry plants. </p> <p>The berries ripen continuously from May to September.</p> <p><strong></strong>The berries are harvested when the color changes from red to coal black. A tip is to pick the berries with a needle to avoid crushing them between the fingers.</p> <h4><strong>Characteristics:</strong></h4> <p>Longevity: Perennial<br>Growing position: sun<br>Height: around 150 cm<br>Growing zone: 1-2 outdoors, 1-5 with winter cover or in greenhouse</p>

<p data-mce-fragment="1">1st plant Strawberry Raspberry: 2 years old</p> <p data-mce-fragment="1">Now in larger size: C2 pot and 40-60 cm tall</p> <p data-mce-fragment="1"><strong>Common names:</strong> Strawberry Raspberry, Balloon Berry, Strawberry Raspberry<br><strong>Scientific name:</strong><span data-mce-fragment="1"> <em>Rubus illecebrosus</em></span><em data-mce-fragment="1"><br></em><strong>Family:</strong> <span data-mce-fragment="1">Rose family</span></p> <p data-mce-fragment="1"><strong data-mce-fragment="1"><span data-mce-fragment="1">Plant history & use:</span></strong></p> <p data-mce-fragment="1"><span data-mce-fragment="1">The Strawberry Raspberry originates from Japan and belongs to the same genus as our common raspberry (<em>Rubus idaeus</em>), but has an appearance similar to a strawberry.</span></p> <p data-mce-fragment="1">The taste resembles that of the mulberry. Suitable for making jam. The berries can also be eaten as they are. However, the berries are considered to develop more flavor when cooked.</p> <p data-mce-fragment="1"><strong>Cultivation:</strong></p> <p data-mce-fragment="1">Easy to grow. Thrives in sunny locations. Grows well in most soils, but for a good harvest, a nutrient-rich soil should be used.</p> <p data-mce-fragment="1">Spreads easily through root shoots and forms a ground-covering thicket.</p> <p data-mce-fragment="1">Self-pollinating.</p> <p data-mce-fragment="1"><strong>Characteristics:</strong></p> <p data-mce-fragment="1">Lifespan: Perennial<br data-mce-fragment="1">Growing position: sun/partial shade<br data-mce-fragment="1">Height: 50-100 cm<br data-mce-fragment="1">Hardiness zone: 1-5</p>

<p>'Tearoma®' is a tea variety developed in Switzerland for its good hardiness and ability to be grown outdoors year-round in our climate. It is still a new phenomenon that tea can be cultivated in Sweden; not all tea varieties survive, but those with the best hardiness on the market today are this variety and a couple of varieties from Georgia - <a href="https://tradgardsdags.nu/collections/tesorter" title="Different hardy tea bushes | Plant department | Garden time" rel="noopener" target="_blank"><span style="color: rgb(78, 153, 29);"><strong>see all tea varieties here.</strong></span></a></p> <p><strong>Common names:</strong><span> Tea, Tea bush, Tea tree, Tea plant</span><br><strong>Scientific name:</strong><em><span> Camellia sinensis</span><br></em><strong>Family:</strong> <span>Theaceae</span></p> <h4><strong><span>Plant history & use:</span></strong></h4> <p><meta charset="utf-8">Tea is consumed worldwide and is the second most common drink after water. The tea bush contains caffeine (also called theine) which stimulates energy levels as well as <em>theanine</em> (L-theanine) which provides a calming, slightly euphoric, focusing effect – unlike the coffee bush which is more focused <meta charset="utf-8">solely on caffeine’s stimulating properties. A cup of tea can thus be both energizing and calming at the same time – it is a kind of balance between the two that can be described as giving very clear focus.</p> <p><meta charset="utf-8">It is mainly leaf buds and leaves that are picked to brew tea, sometimes the flowers are also used.</p> <p>The tea bush originates from the region between China’s southern province Yunnan and the northern parts of Myanmar (Burma), Thailand, Laos, and Vietnam. More than 2000 years ago, tea culture and cultivation began migrating to northern provinces in China, where new varieties developed.</p> <p><meta charset="utf-8">In its natural environment, the tea bush, or tea tree, grows at high altitudes where it can become very cold at night, and where it can also be cold during the day, with seasons and periods of snow just as we have here. Although on average it is colder here in the North, the tea bush already has a natural hardiness against harsh environmental conditions and freezing temperatures over longer periods. Thanks to a few projects in Europe, varieties have also been developed with particularly good hardiness to suit cultivation in our climate.<meta charset="utf-8"></p> <p><strong>Comparison between tea and coffee – consumption:</strong></p> <p>Tea is a very suitable drink to consume while doing mentally demanding work thanks to its inducing focus-giving properties, unlike coffee which can give a somewhat more restless feeling. Tea provides a more lasting energy level without noticeable dips – coffee gives a strong energy boost followed by a drop. Tea is not as wearing on the nervous system as coffee, not only because of the lower caffeine content but also due to the interaction of other healthy substances such as theaflavins, catechins, and of course L-theanine among others. One could say that tea suits well for sedentary tasks and coffee for more physical work, but the more tea you drink, the more you notice that the energy is more than enough and that the energy also lasts longer. However, one cannot deny that coffee tastes very good, and as an emergency solution when the body really needs a strong energy boost, coffee is very useful. Tea is, however, an incredibly good drink as well, and especially diverse when it comes to taste: everything from umami-flavored Sencha teas, to aromatic and full-bodied Oolong teas, to intense and flavorful Pu'er teas.</p> <p><strong>The 6 different tea types:</strong></p> <p>All true tea types come from the species Camellia sinensis. From this bush (or tree) you can make: green, white, yellow, oolong, black, and “dark” (also called <em>Pu'er</em>) tea. The difference between them lies in their different fermentation and oxidation levels. <meta charset="utf-8">Below is a brief description of the process for the different tea types:</p> <p><strong>Green tea – the freshest & greenest type:</strong> the leaves are heated to 220<meta charset="utf-8">ºC immediately after harvest to stop the oxidation process and thereby "lock in" the taste and color achieved during cultivation. Then the leaves are rolled to break the leaf structure so that nutrients and flavor are more easily released during brewing. Brewing temperature: 80-85ºC.</p> <p><strong>White tea – the least processed type:</strong> the leaves are allowed to wither in the sun for 2-3 days immediately after harvest. This triggers a series of stress responses in the leaves resulting in the development of flavors such as sweetness and fruitiness. After this, the leaves are dried at low heat. Since white tea is never heated to a high temperature, the enzymatic oxidation process does not completely stop (as it does for green tea), therefore white tea is one of the two tea types that develop in flavor and color the longer it is stored. Similar to wines. No breaking of the leaf structure occurs. Therefore, a higher brewing temperature of 95ºC is necessary to get a full extraction of the tea’s flavor compounds.</p> <p><strong>Yellow tea – fresh & green with a rounded taste:</strong> the post-harvest process is similar to green tea. The leaves are heated immediately after harvest but at a slightly lower temperature of 200<meta charset="utf-8">ºC to retain some enzymatic activity. The leaves are rolled to break the leaf structure <meta charset="utf-8">so that nutrients and flavor are more easily released during brewing. After this, the leaves are piled up to "yellow," during which the leaves oxidize partly without enzymatic activity through air exchange, partly with the small enzymatic activity that has been kept alive in the leaves, and partly with microbial activity. This increases the tea’s full-bodied qualities and reduces bitterness. This step lasts 6-8 hours. After this, the leaves are dried to reduce moisture content.</p> <p><strong>Oolong tea – the most aromatic type:</strong> the post-harvest process of oolong tea is probably the most complex and varied depending on the character desired for the oolong tea. First, the leaves are allowed to wither in the sun for 15-20 minutes, then moved indoors to continue withering on bamboo trays for 5-8 hours – stirring the leaves every other hour for an even withering & oxidation level. In the next step, the leaves are shaken in, for example, a bamboo basket or rotating bamboo cylinder – this breaks the cell structure which increases oxidation and draws out the flavor and aroma from the leaves. These two steps of breaking and withering the leaves are repeated until the desired oxidation level is reached. When reached, the leaves are heated to "lock in" the flavor and aroma achieved during processing. The oxidation level of different oolong teas varies from 5 to 85%. After this, the tea leaves are kneaded and rolled to form <meta charset="utf-8">small compact "pearls" with intensified flavor and aroma. This also causes the flavor to be released slowly during brewing. Finally, the leaves are dried at about 100ºC to reduce moisture content.</p> <p><strong>Black tea – mild and rounded with low bitterness:</strong> the leaves are allowed to wither for 6-8 hours, then rolled more intensively and for longer periods than compared to other tea types – this is to really break the leaf structure and enable the highest degree of oxidation. During oxidation, among other things, the bitter catechins are converted into milder reddish-brown theaflavins and thearubigins. After rolling, the tea leaves are piled in a humid environment, preferably over 90% humidity – one can use a humidifier or simply a spray bottle for smaller batches. Sometimes a wet towel is even placed over the leaves to really create a humid environment. The humid environment favors enzymatic activity that converts bitter substances into milder reddish-brown substances. It is important, however, that the leaves maintain contact with oxygen; for this, the leaves can be aired regularly by turning them in the pile. When the desired oxidation level is reached, the leaves are dried at about 100<meta charset="utf-8">ºC.</p> <p><strong>Dark tea, commonly called Pu'er tea – a traditional & flavorful post-fermented tea stored like wines:</strong> the leaves are allowed to wither for a couple of hours before being heated traditionally in a large wood-fired wok – the temperature must not be too high because this tea type aims to retain some enzymatic activity, max 200<meta charset="utf-8">ºC. In this step, the leaves are turned continuously in the pan to achieve an even "kill-green" level. In this step, the senses are used to determine when the desired limit is reached, based on consistency, color, and aroma of the tea leaves. After this, the leaves are rolled to break the cell structure and release flavor and aroma. The next step is to let the leaves dry in the sun for about 1 day. Sun drying has two purposes: partly to ensure the temperature never gets so high that enzymatic activity stops, but also to ensure the moisture level in the leaves never becomes as low as when heated in an oven – which favors further post-fermentation of the tea. The last step is to press the tea leaves into compact tea cakes – again to maintain an even but low moisture level in the leaves which favors post-fermentation. These teas can be stored for over 50 years and they develop in flavor and increase in value the older they get. The process described above is the traditional method for producing dark teas, these teas are called <em><strong>Sheng</strong> <strong>Pu'er</strong></em>. There is also a more modern method where the post-fermentation process is accelerated by piling the tea leaves for up to 2 months in a warm and humid environment; these teas are then called <em>Shou Pu'er.</em></p> <p>All tea types have their health benefits, sometimes different. Research has shown that consuming several different tea types gives greater health benefits than consuming only one type.</p> <p>What we in Sweden call red tea (rooibos) comes from another plant species, the Rooibos bush<span> </span><em>Aspalathus linearis</em><em>.</em></p> <p>Tea leaves are also used in cooking in Asia – for example <em>Tea Leaf Salad</em> (fermented leaves) in Burma and (fresh leaves) in Thailand.</p> <p>It is also possible to extract a useful oil from tea seeds by pressing.</p> <h4><strong>Cultivation:</strong></h4> <p>Growing tea in Sweden is still a new and relatively unestablished phenomenon. We have started establishing a tea plantation next to the Kävlinge River and also one in Marieholm. The plants have overwintered well outdoors provided with straw and jute fabric. What has proven most important here is to protect from direct strong wind during the winter half-year. This is done <meta charset="utf-8">either by placing a jute sack around the plant or by setting up some kind of wind-protective barrier. If you plant your tea plants in a very sheltered location, this is probably not necessary; then it may be enough to cover the ground with straw. Both our tea plantations are located in windy parts of Skåne, zone 1.</p> <p>In spring, however, the plants should be protected from direct sun, like most other evergreen plants – this is because there is a risk that the plant dries out when the water in the ground is frozen and the strong spring sun evaporates the plant’s moisture in the leaves. If the roots have reached a depth where the ground is not frozen, this is not necessary, but it can be good to keep in mind during the first years depending on where in the country you live. Due to the necessity to cover the plants for protection against early spring sun, I think it is just as well to cover the plants already in winter, so you get double protection from one and the same action. You can either cover each plant with its own jute sack or stretch jute fabric on a few poles over several plants.</p> <p>There is a tea plantation in Gränna, see <span style="color: rgb(78, 153, 29);"><strong><a style="color: rgb(78, 153, 29);" rel="noopener" title="Gretas Tea ~ unique teas" href="https://gretaste.se/" target="_blank"><span style="color: rgb(0, 0, 0);"><span style="color: rgb(64, 64, 64);">Gretas Tea</span></span></a></strong></span>, which has started using our bushes to expand their tea cultivation. Gränna is in growing zone 2, with a steady and favourable climate thanks to the adjacent Lake Vättern.</p> <p>There is also a tea plantation on Gotland, but it is unclear if they still grow outdoors.</p> <p><meta charset="utf-8"><meta charset="utf-8">In the pictures above you see the beginning of our tea plantation next to the Kävlinge River – <span class="s1">the pictures were taken after their first overwintering in March 2025. The first winter we covered both with straw, individual jute sacks, and a protective curtain of jute fabric to protect against the worst Skåne winds – which can be quite strong here in our open farmland. However, they were covered as late as mid-January, so they stood completely bare in rushes down to -10ºC and periods of intense Skåne winter winds; for those who do not know, we have little that slows down the wind here, so the cold from the pressure becomes quite intense. Next winter I will experiment with removing one layer of protection with new plants, either the individual sacks or the outer wind protection. The point is to make cultivation as simple as possible but at the same time make them thrive.</span><br></p> <p><meta charset="utf-8"><span>Another small tea plantation is being established in Marieholm at our new Ågården. It is a terrace plantation on a small slope to imitate the way tea is often grown in Asia.</span></p> <p><meta charset="utf-8">The tea bush can thus be grown and overwintered outdoors in Sweden; depending on location and circumstances, the plants may need winter covering: e.g., with straw and jute fabric/sack.</p> <p>It is also important to note that tea thrives best in acidic soil; use Rhododendron or Blueberry soil when planting in the ground or in a new pot.</p> <h4><strong>Characteristics:</strong></h4> <p>Perennial: Perennial<br>Growing position: sun to partial shade<br>Height: 1-3 meters<br><meta charset="utf-8">Growing zone: 1-4, hardy down to -15<meta charset="utf-8">ºC<br></p>

<p data-mce-fragment="1"><strong>Male Plant Tasmanian Mountain Pepper: current height 20-40 cm</strong></p> <p data-mce-fragment="1"><a rel="noopener noreferrer" title="Tasmanian Mountain Pepper Female Plant 20-40 cm (Tasmannia lanceolata)" href="https://tradgardsdags.nu/products/tasmansk-peppar-bergspeppar-20-40-cm-tasmannia-lanceolata" target="_blank"><strong><span style="color: #4e991d;">Follow this link for female plants</span></strong></a>.</p> <p data-mce-fragment="1"><strong>Common names:</strong><span> Tasmanian Pepper, Mountain Pepper, Tasman Pepper, Tasmanian Pepperberry, Mountain Pepper, Pepper Tree</span><br><strong>Scientific name:</strong><em><span> Tasmannia lanceolata </span></em>(syn. <em><span>Drimys aromatica</span></em>)<em><br></em><strong>Family:</strong> Winteraceae</p> <h4>Plant history & use</h4> <p>Tasmanian Mountain Pepper is a shrub from the cool mountain areas of southeastern Australia and Tasmania. It has been used by the indigenous people and later European settlers for its aromatic leaves and berries. The male plant is needed as a pollinator for the female plant to bear berries. Both leaves and berries are used as seasoning – the taste is peppery, fresh and somewhat sweet, with a stinging heat reminiscent of pink pepper or a mild chili. An herb blend with a clear pepper undertone usually sums up the taste.</p> <h4>Cultivation</h4> <p>Thrives in partial shade to shade in moisture-retentive, well-drained and acidic soil. Protected from strong winds and winter drought. Can be grown in a larger pot or outdoors in sheltered spots in milder climates. A male plant is required for female plants to produce berries.</p> <h4>Characteristics</h4> <p><strong>Longevity:</strong> Perennial<br><strong>Growing position:</strong> Partial shade to shade<br><strong>Height:</strong> 2–3 meters<br><strong>Hardiness zone:</strong> 1–3 (sheltered location)</p>

<p><strong>Tasmanian Mountain Pepper current height 20-40 cm</strong></p> <p><strong><span style="color: #4e991d;"><a rel="noopener noreferrer" title="Tasmanian Mountain Pepper Male Plant 20-40 cm (Tasmannia lanceolata)" href="https://tradgardsdags.nu/products/tasmansk-bergspeppar-hanplanta-20-40-cm-tasmannia-lanceolata" style="color: #4e991d;" target="_blank">Follow this link for male plants</a></span>.</strong></p> <p><strong>Common names:</strong><span> Tasmanian Pepper, Mountain Pepper, Tasman Pepper, Tasmanian Pepperberry, Mountain Pepper, Pepper Tree</span><br><strong>Scientific name:</strong><em><span> Tasmannia lanceolata </span></em>(syn. <em><span>Drimys aromatica</span></em>)<em><br></em><strong>Family:</strong> Winteraceae</p> <h4>Plant history & use</h4> <p>Tasmanian mountain pepper is a spice plant native to the mountainous areas of southeastern Australia and Tasmania. The female plant produces the decorative and flavorful berries – deep blue-purple, strongly spicy and with a characteristic heat. Both berries and leaves are used fresh or dried in cooking, for example in stews, sauces, or as a pepper substitute. For berry harvest, a male plant nearby is needed for pollination. <meta charset="utf-8">A herb mix with a clear pepper undertone usually describes the taste briefly.</p> <h4>Cultivation</h4> <p>Thrives in partial shade to shade in moisture-retentive, well-drained, and acidic soil. Needs protection from strong winds and drying winter sun. Suitable in a larger pot or in a sheltered spot in the garden in milder parts of the country.</p> <h4>Characteristics</h4> <p><strong>Perennial:</strong> Perennial<br><strong>Light conditions:</strong> Partial shade to shade<br><strong>Height:</strong> 2–3 meters<br><strong>Hardiness zone:</strong> 1–3 (sheltered location)</p>

<p><meta charset="utf-8"><strong>Yellow Goumi / Korean Silverbush Pointilla® 'Fortunella': current height 80–120 cm</strong></p> <p>2 individuals recommended for good pollination</p> <p><strong></strong><strong>Common name:</strong> Yellow Goumi, Korean Silverbush<br><strong>Scientific name:</strong> <em>Elaeagnus umbellata</em><br><strong>Family:</strong> Elaeagnaceae</p> <h4>Plant history & use</h4> <p>'Fortunella' is an unusual variety of goumi with decorative, yellow-orange berries that have a fresh, sweet-tart taste. The berries are used fresh or for jam, jelly, juice, and wine. The plant has been cultivated in East Asia both as a useful plant and as a soil improver thanks to its ability to fix nitrogen.</p> <h4>Cultivation</h4> <p>Thrives in sun to partial shade in well-drained soil. Easy to grow, drought-resistant, and can be used as a windbreak or free-growing hedge.</p> <h4>Characteristics</h4> <p><strong>Life span:</strong> Perennial<br><strong>Growing position:</strong> Sun to partial shade<br><strong>Height:</strong> 2–4 meters<br><strong>Hardiness zone:</strong> 1–4</p>

<p data-mce-fragment="1"><strong>Black Raspberry of the variety 'Black Jewel' - current height 60-80 cm</strong></p> <p data-mce-fragment="1"><strong>Common name: </strong>Black Raspberry 'Black Jewel'<br><strong>Scientific name:</strong><em> Rubus occidentalis<br></em><strong>Family:</strong> <span data-mce-fragment="1">Rose family</span></p> <p data-mce-fragment="1"><strong data-mce-fragment="1"><span data-mce-fragment="1">Plant history &amp; use:</span></strong></p> <p data-mce-fragment="1"><span data-mce-fragment="1">The black raspberry, <em>Rubus occidentalis,</em> is a black-colored variant of the more common red raspberry, <em>Rubus idaeus.</em> As noted above, however, they are two completely different species. The black raspberry is described as highly disease-resistant, easy to cultivate, and early-bearing. The black raspberry is also more tolerant to heat and drought. The berries keep their shape for several days in the cold after harvest.</span></p> <p data-mce-fragment="1"><span data-mce-fragment="1">The black raspberry has also been called "The king of berries" because of its esteemed health benefits. The berries contain high levels of antioxidants and also anthocyanins (the group of substances that give fruits and vegetables their dark color - blue/purple/black) which act anti-inflammatory and are also linked to processes in the body such as improved memory and increased eyesight.</span></p> <p data-mce-fragment="1"><span data-mce-fragment="1">The variety 'Black Jewel' has berries with a high sweetness and a pleasant aftertaste that lingers after eating the berries. The berries have a glossy appearance and provide a striking addition to the cultivation.</span></p> <p data-mce-fragment="1"><span data-mce-fragment="1">The berries can be both dried and frozen for later use. They are good in blended drinks. You can also make jam and juice from black raspberries.</span></p> <p data-mce-fragment="1"><strong>Cultivation:</strong></p> <p data-mce-fragment="1">Grow in well-drained soil in a sunny spot. They thrive best in sandy soil rich in humus. To give the plant humus-rich soil, you can mix in plant remains (for example grass clippings) into the topsoil or cover the soil with a layer of plant remains.</p> <p data-mce-fragment="1">Black Raspberries are a fast-growing species. It is also good to note that the black raspberry is a tall-growing raspberry species; the bush normally reaches 2-3 meters in height.</p> <p data-mce-fragment="1">Black Raspberry (<em>R. occidentalis</em>) does not send out root shoots like the more common red raspberry (<em>R. idaeus</em>).</p> <p data-mce-fragment="1"><strong>Characteristics:</strong></p> <p data-mce-fragment="1">Lifespan: Perennial<br data-mce-fragment="1">Growing position: sun<br data-mce-fragment="1">Height: 2-3 m<br data-mce-fragment="1">Hardiness zone: 1-4</p>

<p><strong>Sea buckthorn of the self-fertile variety 'Friesdorfer Orange': current height 40–50 cm</strong></p> <p><meta charset="utf-8">Self-fertile variety = only 1 plant needed for fruit setting.<br><br><strong>Common names:</strong> Sea buckthorn, Sea thorn, Finnberry<br><strong>Scientific name:</strong> <em>Hippophae rhamnoides</em><br><strong>Family:</strong> Elaeagnaceae</p> <h4>History & use</h4> <p>'Friesdorfer Orange' is a high-yielding sea buckthorn variety with large, orange berries rich in vitamin C. The berries are used for juice, jam, marmalade, and oil.</p> <h4>Cultivation</h4> <p>Thrives in sunny, open locations in well-drained soil. Drought-resistant and hardy. Male and female plants are needed for berry production.</p> <h4>Characteristics</h4> <p><strong>Perennial:</strong> Perennial<br><strong>Growing site:</strong> Sun<br><strong>Height:</strong> 2–4 meters<br><strong>Hardiness zone:</strong> 1–6</p>

<p data-mce-fragment="1"><strong>Black Goji: current height 10-20 cm</strong></p> <p data-mce-fragment="1">Seed-grown plants, raised in Swedish climate</p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Common names:</strong> Black Goji, Russian Thornbush<strong data-mce-fragment="1"><br data-mce-fragment="1">Scientific name:</strong><em data-mce-fragment="1"> </em><em data-mce-fragment="1">Lycium ruthenicum </em>Murr.<em data-mce-fragment="1"><br data-mce-fragment="1"></em><strong data-mce-fragment="1">Family:</strong><span> </span>Nightshade family</p> <p data-mce-fragment="1"><strong><span>Plant history &amp; use:</span></strong></p> <p data-mce-fragment="1">Black Goji is, like its relative<span> </span><a title="Goji berry (Lycium barbarum)" href="https://tradgardsdags.nu/products/gojibar-bocktorne-lycium-chinense" target="_blank"><span style="color: #4e991d;"><strong style="color: #4e991d;">Goji (<em>Lycium barbarum</em>)</strong></span></a>, a rich source of proteins and vitamins. The black goji berry is especially rich in anthocyanins, with a higher content than bilberries. The bush originates from areas around the Tibetan plateau and southern Russia.</p> <p data-mce-fragment="1">It is a plant that has not yet received much attention in the West, but it has long been used by the indigenous peoples in its natural growing environment. Surprisingly, the indigenous people in small northern Indian communities use the berry to make a salve to prevent blindness in camels. This is possible thanks to the berry’s high content of <em>lutein</em>.</p> <p data-mce-fragment="1">The berry gets its deep blue-purple color from the anthocyanins, a substance found in unusually high amounts in the black goji berry. Anthocyanins are the same substance that colors bilberries blue and contribute to many of their healthful properties.</p> <p data-mce-fragment="1">Ripe berries can be eaten raw, dried, or cooked.</p> <p data-mce-fragment="1">The most common way to consume black goji berries is to make an infusion from them. This is best done when they are completely fresh, but it can also be done with dried berries. The Black Goji berry gives off different colors depending on the type of water used. With mineral-rich water <meta charset="utf-8">(alkaline: pH &gt;7)</meta> the color becomes deep dark blue, and in acidic water <meta charset="utf-8">(pH &lt;7)</meta> the color becomes intense purple.</p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Cultivation:</strong></p> <p data-mce-fragment="1">Black Goji originally grows in very extreme climates where it is exposed to drought, extreme cold, high salt levels, and nutrient-poor soils. These factors have made the black goji berry a very hardy plant. It can grow in temperatures down to -20 ºC.</p> <p data-mce-fragment="1">It is an easy-to-grow bush that often yields abundant harvests. It prefers well-drained soils (often sandy soils) and establishes a strong root system which makes it a good soil binder, for example by shorelines. It can also naturally form a dense wall that protects against the worst winds. Thrives in bright locations.</p> <p data-mce-fragment="1">The bush grows up to 2 m and can be grown outdoors in open ground in Sweden. To protect your Black Goji bush from the harshest Swedish conditions, you can cover the base of the plant with straw, leaves, or similar in late summer – this protects the plant from the hardest cold and extends the growing season.</p> <p data-mce-fragment="1">The numerous berries change from green to black/blue-purple in color. They are only ready for harvest at this stage. This occurs in summer-autumn.</p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Characteristics:</strong></p> <p data-mce-fragment="1">Lifespan: Perennial<br data-mce-fragment="1">Growing position: sun<br data-mce-fragment="1">Height: 1-2 m<br data-mce-fragment="1">Growing zone: 1-6</p>

<p><strong>Tea bush of the hardy variety 'Kolkhida': current height about 30–40 cm - 2 years old</strong><br><br>'Kolkhida' is a Georgian variety developed in the 1970s in the Samegrelo region near the Black Sea – a place with long traditions of tea growing in colder and moist conditions. The variety is bred to be especially resistant to both cold and drought. It has a broad, horizontal growth habit and small, compact leaves that make it particularly suitable for harvesting young shoots for finer types of green, white, and black tea.</p> <p><strong>Common names:</strong><span> Tea, Tea bush, Tea tree, Tea plant</span><br><strong>Scientific name:</strong><em><span> Camellia sinensis var. sinensis</span><br></em><strong>Family:</strong> <span>Theaceae</span></p> <h4><strong><span>History & use:</span></strong></h4> <p><meta charset="utf-8">Tea is consumed worldwide and is the second most common drink after water. The tea bush contains caffeine (also called theine) which stimulates energy levels as well as <em>theanine</em> (L-theanine) which provides a calming, slightly euphoric, focusing effect – unlike the coffee bush which is more focused <meta charset="utf-8">solely on caffeine’s stimulating properties. A cup of tea can thus be both energizing and calming at the same time – it is a kind of balance between the two that can be described as giving very clear focus.</p> <p><meta charset="utf-8">It is mainly leaf buds and leaves that are picked to brew tea, sometimes the flowers are also used.</p> <p>The tea bush originates from the region between China’s southern province Yunnan and the northern parts of Myanmar (Burma), Thailand, Laos, and Vietnam. More than 2000 years ago, tea culture and tea growing began to migrate to more northern provinces in China, where new varieties developed.</p> <p><meta charset="utf-8">In its natural environment, the tea bush, or tea tree, grows at high altitudes where it can become very cold at night, and where it can also be cold during the day, with seasons and periods of snow just as we have here. Although on average it is colder here in the Nordic countries, the tea bush already has a natural hardiness against harsh environmental conditions and freezing temperatures over longer periods. Thanks to a few projects in Europe, varieties have also been developed with particularly good hardiness to suit cultivation in our climate.<meta charset="utf-8"></p> <p><strong>Comparison between tea and coffee - consumption:</strong></p> <p>Tea is a very suitable drink to consume while doing mentally demanding work thanks to its focus-inducing properties, unlike coffee which can give a somewhat more restless feeling. Tea provides a more lasting energy level without noticeable dips – coffee gives a strong energy boost followed by a drop. Tea is not as wearing on the nervous system as coffee, not only because of the lower caffeine content but also due to the interaction of other healthy substances such as theaflavins, catechins, and of course L-theanine among others. One could say that tea suits well for sedentary tasks and coffee for more physical work, but the more tea you drink, the more you notice that the energy is more than enough and that it also lasts longer. That coffee tastes very good, however, cannot be denied, and as an emergency solution when the body really needs a strong energy boost, coffee is very useful. Tea is, however, an incredibly good drink as well, and especially diverse when it comes to taste: everything from umami-flavored Sencha teas, to aromatic and full-bodied Oolong teas, to intense and flavorful Pu'er teas.</p> <p><strong>The 6 different types of tea:</strong></p> <p>All true tea types come from the species Camellia sinensis. From this bush (or tree) you can make: green, white, yellow, oolong, black, and “dark” (also called <em>Pu'er</em>) tea. The difference between them lies in their different degrees of fermentation and oxidation. <meta charset="utf-8">Below is a brief description of the process for the different tea types:</p> <p><strong>Green tea – the freshest & greenest type:</strong> the leaves are heated to 220<meta charset="utf-8">ºC immediately after harvest to stop the oxidation process and thereby "lock in" the taste and color achieved during cultivation. Then the leaves are rolled to break the leaf structure so that nutrients and flavor are more easily released during brewing. Brewing temperature: 80-85ºC.</p> <p><strong>White tea – the least processed type:</strong> the leaves are allowed to wither in the sun for 2-3 days immediately after harvest. This triggers various stress responses in the leaves resulting in the development of flavors such as sweetness and fruitiness. After this, the leaves are dried at low heat. Since white tea is never heated to a high temperature, the enzymatic oxidation process does not completely stop (as it does for green tea), therefore white tea is one of the two tea types that develop in flavor and color the longer it is stored. Similar to wines. No breaking of leaf structure occurs. Therefore, a higher brewing temperature of 95ºC is necessary to get a full extraction of the tea’s flavor compounds.</p> <p><strong>Yellow tea – fresh & green with a rounded taste:</strong> the post-harvest process is similar to green tea. The leaves are heated immediately after harvest but at a slightly lower temperature of 200<meta charset="utf-8">ºC to retain some enzymatic activity. The leaves are rolled to break the leaf structure <meta charset="utf-8">so that nutrients and flavor are more easily released during brewing. After this, the leaves are piled up to "yellow," during which the leaves oxidize partly without enzymatic activity through air exchange, partly with the small enzymatic activity that has been kept alive in the leaves, and partly with microbial activity. This increases the tea’s full-bodied qualities and reduces bitterness. This step lasts 6-8 hours. After this, the leaves are dried to reduce moisture content.</p> <p><strong>Oolong tea – the most aromatic type:</strong> the post-harvest process of oolong tea is probably the most complex and varied depending on the character desired for the oolong tea. First, the leaves are allowed to wither in the sun for 15-20 minutes, then moved indoors to continue withering on bamboo trays for 5-8 hours – stirring the leaves every two hours for even withering & oxidation. Next, the leaves are shaken in, for example, a bamboo basket or rotating bamboo cylinder – this breaks the cell structure which increases oxidation and draws out flavor and aroma from the leaves. These two steps of breaking and withering the leaves are repeated until the desired oxidation level is reached. When reached, the leaves are heated to "lock in" the flavor and aroma achieved during processing. The oxidation level of different oolong teas varies from 5 to 85%. After this, the tea leaves are kneaded and rolled to form <meta charset="utf-8">small compact "pearls" with intensified flavor and aroma. This also causes the flavor to be released slowly during brewing. Finally, the leaves are dried at about 100ºC to reduce moisture content.</p> <p><strong>Black tea – mild and rounded with low bitterness:</strong> the leaves are allowed to wither for 6-8 hours, then rolled more intensively and for longer periods than compared to other tea types – this is to really break the leaf structure and allow the highest degree of oxidation. During oxidation, among other things, the bitter catechins are converted into milder reddish-brown theaflavins and thearubigins. After rolling, the tea leaves are piled in a humid environment, preferably over 90% humidity – one can use a humidifier or simply a spray bottle for smaller batches. Sometimes a wet towel is even placed over the leaves to really create a moist environment. The moist environment favors enzymatic activity that converts bitter substances into milder reddish-brown substances. It is important, however, that the leaves maintain contact with oxygen, for this the leaves can be aired regularly by turning them in the pile. When the desired oxidation level is reached, the leaves are dried at about 100<meta charset="utf-8">ºC.</p> <p><strong>Dark tea, commonly called Pu'er tea – a traditional & flavorful post-fermented tea stored like wines:</strong> the leaves are allowed to wither for a couple of hours before being heated traditionally in a large wood-fired wok – the temperature must not be too high because in this tea type one wants to retain some enzymatic activity, max 200<meta charset="utf-8">ºC. In this step, the leaves are turned continuously in the pan to achieve an even "kill-green" level. In this step, the senses are used to determine when the desired limit is reached, based on consistency, color, and aroma of the tea leaves. After this, the leaves are rolled to break the cell structure and release flavor and aroma. The next step is to let the leaves dry in the sun for about 1 day. Sun drying has two purposes: partly to ensure the temperature never gets so high that enzymatic activity stops, but also to keep the moisture level in the leaves from becoming as low as it does when heated in an oven – which favors further post-fermentation of the tea. The last step is to press the tea leaves into compact tea cakes – again to maintain an even but low moisture in the leaves which favors post-fermentation. These teas can be stored for over 50 years and they develop in flavor and increase in value the older they get. The process described above is the traditional method for producing dark teas, these teas are called <em><strong>Sheng</strong> <strong>Pu'er</strong></em>. There is also a more modern method where the post-fermentation process is accelerated by piling the tea leaves for up to 2 months in a warm and humid environment, these teas are then called <em>Shou Pu'er.</em></p> <p>All tea types have their health benefits, sometimes different. Research has shown that consuming several different tea types gives greater health benefits than consuming only one type.</p> <p>What we in Sweden call red tea (rooibos) comes from another plant species, the Rooibos bush<span> </span><em>Aspalathus linearis</em><em>.</em></p> <p>Tea leaves are also used in cooking in Asia – for example <em>Tea Leaf Salad</em> (fermented leaves) in Burma and (fresh leaves) in Thailand.</p> <p>It is also possible to extract a useful oil from tea seeds by pressing.</p> <h4><strong>Cultivation:</strong></h4> <p>Growing tea in Sweden is still a new and relatively unestablished phenomenon. We have started establishing a tea plantation next to the Kävlinge River and also one in Marieholm. The plants have overwintered well outdoors provided with straw and jute fabric. What has proven most important here is to protect from direct strong wind during the winter half-year. This is done <meta charset="utf-8">either by placing a jute sack around the plant or by setting up some kind of wind-protective barrier. If you plant your tea plants in a very sheltered location, this is probably not necessary, then it may be enough to cover the ground with straw. Both our tea plantations are located in windy parts of Skåne, zone 1.</p> <p>In spring, however, the plants should be protected from direct sun, like most other evergreen plants – this is because there is a risk that the plant dries out when the water in the ground is frozen and the strong spring sun evaporates the plant’s moisture in the leaves. If the roots have reached a depth where the ground is not frozen, this is not necessary, but it can be good to keep in mind during the first years depending on where in the country you live. Because of the need to cover the plants for protection against early spring sun, I think it is just as well to cover the plants already in winter, so you get double protection from one and the same action. You can either cover each plant with its own jute sack or stretch jute fabric on a few poles over several plants.</p> <p>There is a tea plantation in Gränna, see <span style="color: rgb(78, 153, 29);"><strong><a style="color: rgb(78, 153, 29);" rel="noopener" title="Gretas Tea ~ unique teas" href="https://gretaste.se/" target="_blank"><span style="color: rgb(0, 0, 0);"><span style="color: rgb(64, 64, 64);">Gretas Tea</span></span></a></strong></span>, which has started using our bushes to expand their tea plantation. Gränna lies in growing zone 2, with an even and favourable climate thanks to the adjacent Lake Vättern.</p> <p>There is also a tea plantation on Gotland, but it is unclear if they still grow outdoors.</p> <p><meta charset="utf-8"><meta charset="utf-8">In the pictures above you see the beginning of our tea plantation next to the Kävlinge River – <span class="s1">the pictures were taken after their first overwintering in March 2025. The first winter we covered both with straw, individual jute sacks, and a protective curtain of jute fabric to protect against the worst Skåne winds – which can be quite strong here in our open farmland. However, they were covered as late as mid-January, so they stood completely bare in rushes down to -10ºC and periods of intense Skåne winter winds; for those who do not know, we have little that slows the wind here, so the cold from the pressure becomes quite intense. Next winter I will experiment with removing one layer of protection with new plants, either the individual sacks or the outer wind protection. The point is to make cultivation as simple as possible but at the same time get them to thrive.</span><br></p> <p><meta charset="utf-8"><span>Another small tea plantation is being established in Marieholm at our new Ågården. It is a terrace plantation on a small slope to imitate the way tea is often grown in Asia.</span></p> <p><meta charset="utf-8">The tea bush can thus be grown and overwintered outdoors in Sweden, depending on location and circumstances the plants may need winter covering: e.g. with straw and jute fabric/sack.</p> <p>It is also important to note that tea thrives best in acidic soil, use Rhododendron or Blueberry soil when planting in the ground or in a new pot.</p> <h4><strong>Characteristics:</strong></h4> <p>Longevity: Perennial<br>Light: Sun to partial shade<br>Height: 1-3 meters<br><meta charset="utf-8">Hardiness zone: 1-4, hardy down to -15<meta charset="utf-8">ºC</p>

<p><meta charset="utf-8"><strong>Red Goumi / Korean Silverbush Pointilla® 'Sweet'N'Sour': current height 60–80 cm</strong></p> <p>2 plants recommended for good pollination</p> <p><strong></strong><strong>Common names:</strong> Red Goumi, Korean Silverbush<br><strong>Scientific name:</strong> <em>Elaeagnus umbellata</em><br><strong>Family:</strong> Elaeagnaceae</p> <h4>Plant history & use</h4> <p>Red goumi is a useful shrub native to East Asia. 'Sweet'N'Sour' produces abundant red berries with a fresh, tart flavor. The berries are used fresh, for jam, jelly, juice, and wine. The berries are rich in vitamin C and antioxidants.</p> <h4>Cultivation</h4> <p>Thrives in sun to partial shade in well-drained soil. Drought-resistant and hardy. Fixes nitrogen in the soil and improves the ground.</p> <h4>Characteristics</h4> <p><strong>Perennial:</strong> Perennial<br><strong>Growing position:</strong> Sun to partial shade<br><strong>Height:</strong> 2–4 meters<br><strong>Plant zone:</strong> 1–4</p>

<p><strong>Tea bush of the hardy variety 'Georgian Classic': current height approx. 30–40 cm <meta charset="utf-8">- 2 years old</strong><meta charset="utf-8"></p> <p>'Georgian Classic' is a traditional and robust variety from one of the oldest tea plantations in the Caucasus Mountains in western Georgia. The region has a long history of tea cultivation, and this variety has been grown and refined for generations to withstand both cold and drought. <meta charset="utf-8">'Georgian Classic' is particularly suitable for producing green, black, and white tea. Handpicked and carefully processed, the leaves produce a flavorful and full-bodied tea with a distinct character.</p> <p><strong>Common names:</strong><span> Tea, Tea bush, Tea tree, Tea plant</span><br><strong>Scientific name:</strong><em><span> Camellia sinensis var. sinensis</span><br></em><strong>Family:</strong> <span>Theaceae</span></p> <h4><strong><span>Plant history &amp; usage:</span></strong></h4> <p><meta charset="utf-8">Tea is consumed worldwide and is the second most common drink after water. The tea bush contains caffeine (also called theine) which stimulates energy levels as well as <em>theanine</em> (L-theanine) which provides a calming, slightly euphoric, focusing effect - unlike the coffee bush which is more focused <meta charset="utf-8">solely on the stimulating properties of caffeine. A cup of tea can thus be both stimulating and calming at the same time - it is a kind of balance between them that can be described as giving a very clear focus.</p> <p><meta charset="utf-8">It is mainly leaf buds and leaves that are picked to brew tea, sometimes the flowers are also used.</p> <p>The tea bush originates from the region between China's southern province Yunnan and the northern parts of Myanmar (Burma), Thailand, Laos, and Vietnam. More than 2000 years ago, tea culture and tea cultivation began to migrate to more northern provinces in China, where new varieties developed. </p> <p><meta charset="utf-8">In its natural environment, the tea bush, or tea tree, grows at high altitudes where it can get very cold at night, and where it can also be cold during the day, with seasons and periods of snow just like we have here. Although on average it is colder here in the Nordic countries, the tea bush already has a natural hardiness against harsh environmental conditions and freezing temperatures for extended periods. Thanks to a couple of projects in Europe, varieties have also been developed with particularly good hardiness to suit cultivation in our climate.<meta charset="utf-8"></p> <p><strong>Comparison between tea and coffee - consumption:</strong></p> <p>Tea is a very suitable drink to consume while doing mentally demanding work thanks to its focus-inducing properties, unlike coffee which can give a slightly more restless feeling. Tea provides a more lasting energy level without a noticeable dip – coffee gives a strong burst of energy followed by a drop. Tea is not as taxing on the nervous system as coffee, not only because of the lower caffeine content but also due to the interaction of other healthy substances such as theaflavins, catechins, and of course L-theanine among others. One could say that tea is well suited for sedentary tasks and coffee for more physical work, but the more tea you drink, the more you notice that the energy is more than enough and that the energy also lasts longer. However, you cannot deny that coffee is very tasty, and as an emergency solution when the body really needs a strong energy boost, coffee is very useful. Tea, however, is also an incredibly delicious drink, and above all diverse when it comes to flavor: everything from umami-flavored Sencha teas, to aromatic and full-bodied Oolong teas, to intense and flavorful Pu'erh teas. </p> <p><strong>The 6 different tea varieties:</strong></p> <p>All genuine tea varieties come from the species Camellia sinensis. From this bush (or tree) you can make: green, white, yellow, oolong, black, and "dark" (also called <em>Pu'ehr</em>) tea. The difference between them is their different fermentation and oxidation levels. <meta charset="utf-8">Below is a brief description of the process for the different tea varieties:</p> <p><strong>Green tea - the freshest &amp; greenest variety:</strong> the leaves are heated at 220<meta charset="utf-8">ºC immediately after harvest to stop the oxidation process and thereby "lock in" the flavor and color achieved in the cultivation process. Then the leaves are rolled to break the leaf structure so that nutrients and flavor are released more easily during brewing. Brewing temp: 80-85ºC.</p> <p><strong>White tea - the least processed variety:</strong> the leaves are allowed to wither in the sun for 2-3 days immediately after harvest. This triggers a series of different stress responses in the leaves resulting in the development of flavors such as sweetness and fruitiness. After this, the leaves are dried at low heat. Since white tea is never heated to a high temperature, the enzymatic oxidation process does not completely stop (as it does for green tea), therefore white tea is one of the two types of tea that develop in flavor and color the longer it is stored. A bit like wines. No breaking of the leaf structure occurs. Therefore, a higher brewing temperature of 95ºC is necessary to get a full extraction of the tea's flavor compounds.</p> <p><strong>Yellow tea - fresh &amp; green with a rounded flavor:</strong> the post-harvest process is similar to green tea. The leaves are heated immediately after harvest but at a slightly lower temperature of 200<meta charset="utf-8">ºC to retain some enzymatic activity. The leaves are rolled to break the leaf structure <meta charset="utf-8">so that nutrients and flavor are released more easily during brewing. After this, the leaves are gathered in a pile to "yellow," in this step the leaves oxidize partly without enzymatic activity through air exchange, partly with the small enzymatic activity that has been kept alive in the leaves, and partly with microbial activity. This increases the tea's full-bodied characteristics and reduces bitterness. This step lasts 6-8 hours. After this, the leaves are dried to reduce the moisture level.</p> <p><strong>Oolong tea - the most aromatic variety:</strong> the post-harvest process of oolong tea is probably the most complex and varied depending on the character you want the oolong tea to have. First, the leaves are allowed to wither in the sun for 15-20 minutes, then they are moved indoors to continue withering on bamboo trays for 5-8 hours - every other hour the leaves are stirred for an even withering &amp; oxidation level. In the next step, the leaves are shaken, for example in a bamboo basket or rotating bamboo cylinder - this breaks the cell structure which increases the oxidation level and draws out the flavor and aroma from the leaves. These two steps of breaking and withering the leaves are repeated until the desired oxidation level is reached. When it is reached, the leaves are heated to "lock in" the flavor and aroma achieved during the processing. The oxidation level of different oolong teas varies from 5 to 85%. After this, the tea leaves are kneaded and rolled to form <meta charset="utf-8">small compact "pearls" with intensified flavor and aroma. This also causes the flavor to be released slowly during brewing. Finally, the leaves are dried at about 100ºC to reduce the moisture level.</p> <p><strong>Black tea - mild and rounded with low bitterness:</strong> the leaves are allowed to wither for 6-8 hours, then the leaves are rolled more intensively and for longer periods compared to other types of tea - this is to really break the leaf structure and enable the highest degree of oxidation. During the oxidation process, among other things, the bitter catechins are converted into milder reddish-brown theaflavins and thearubigins. After rolling, the tea leaves are piled up in a humid environment, preferably over 90% humidity - you can use a humidifier or simply a spray bottle for smaller batches. Sometimes a wet towel is even placed on top of the leaves to really create a moist environment. The humid environment favors the enzymatic activity that converts bitter substances into milder reddish-brown substances. However, it is important that the leaves maintain contact with oxygen; for this, the leaves can be aired regularly by turning them over in the pile. When the desired degree of oxidation is reached, the leaves are dried at about 100<meta charset="utf-8">ºC.</p> <p><strong>Dark tea, commonly called Pu'er tea - a traditional & flavorful post-fermented tea that is aged like wines:</strong> the leaves are allowed to wither for a couple of hours before being traditionally heated in a large wood-fired wok pan - the temperature must not be too high because in this tea variety one wants to retain some enzymatic activity, max 200<meta charset="utf-8">ºC. At this stage, the leaves are turned in the pan in an uninterrupted rhythm to achieve an even "kill-green" level. At this stage, you use your senses to determine when the desired limit is reached, based on, among other things, the consistency, color, and aroma of the tea leaves. After this, the leaves are rolled to break the cell structure and release flavor and aroma. The next step is to let the leaves dry outside in the sun for about 1 day. Sun drying has two purposes: partly so that the temperature never gets so high that it stops the enzymatic activity, but also so that the moisture content in the leaves never becomes as low as it does when heated in an oven - which benefits the further post-fermentation of the tea. The last step is to press the tea leaves into compact tea cakes - again to maintain an even but low moisture content in the leaves, which benefits post-fermentation. These teas can be stored for over 50 years and they develop in flavor and increase in value as they age. The process described above is the traditional method for producing dark teas, these teas are called <em><strong>Sheng</strong> <strong>Pu'erh</strong></em>. There is also a more modern method where one <meta charset="utf-8">accelerates the post-fermentation process by piling the tea leaves for up to 2 months in a warm and humid environment; these teas are then called <em>Shou Pu'er.</em></p> <p>All types of tea have their health benefits, sometimes different. Research has shown that consumption of several different types of tea provides greater health benefits than consumption of only one type. </p> <p>What we in Sweden call red tea (rooibos) comes from another plant species, the Rooibos bush<span> </span><em>Aspalathus linearis</em><em>.</em></p> <p>Tea leaves are also used in cooking in Asia - for example <em>Tea Leaf Salad</em> (fermented leaves) in Burma and (fresh leaves) in Thailand.</p> <p>You can also extract a useful oil from the tea seeds by pressing. </p> <h4><strong>Cultivation:</strong></h4> <p>Growing tea in Sweden is still a new and relatively unestablished phenomenon. We have started establishing a tea plantation next to the Kävlinge River and also one in Marieholm. The plants have overwintered well outdoors provided with straw and jute fabric. What has proven most important for us is to protect from direct strong wind during the winter half-year. This is done by <meta charset="utf-8">either put a jute sack around the plant or by setting up some kind of wind-protective barrier. If you plant your tea plants in a very sheltered location, this is probably not necessary; then it may be enough to cover the ground with straw. Both of our tea plantations are located in windy parts of Skåne, zone 1.</p> <p>In spring, however, the plants should be protected from direct sun, like most other evergreen plants - this is because there is a risk that the plant dries out when the water in the ground is frozen and the strong spring sun evaporates the plant's moisture in the leaves. If the roots have reached a depth where the ground is not frozen, this is not necessary, but it can be good to keep in mind during the first years depending on where in the country you live. Due to the necessity of covering the plants for protection against early spring sun, I think it is just as well to cover the plants already in winter, so you get a twofold protection from one and the same action. You can either cover each plant with its own jute sack or stretch jute fabric on a couple of poles over several plants. </p> <p>There is a tea cultivation in Gränna, see <span style="color: rgb(78, 153, 29);"><strong><a href="https://gretaste.se/" title="Gretas Te ~ unika teer" rel="noopener" style="color: rgb(78, 153, 29);" target="_blank"><span style="color: rgb(0, 0, 0);"><span style="color: rgb(64, 64, 64);">Gretas Te</span></span></a></strong></span>, which has started using our bushes to expand their tea cultivation. Gränna is in growing zone 2, with a stable and favorable climate thanks to the adjacent Vättern.</p> <p>There is also a tea cultivation on Gotland, but it is unclear if they still grow outdoors.</p> <p><meta charset="utf-8"><meta charset="utf-8">In the pictures above, you can see the beginning of our tea plantation next to the Kävlinge River - <span class="s1">the pictures were taken after their first overwintering in March 2025. For the first winter, we covered them with straw, individual jute sacks, and a protective curtain of jute fabric to shield against the worst Skåne winds - which can be quite strong here in our open farmland. However, they were covered as late as mid-January, so they stood completely bare in rushes down to -10ºC and periods of intense Skåne winter winds. For those who don't know, we don't have much to slow down the wind here, so the cold from the pressure becomes quite intense. Next winter, I will experiment with removing one layer of protection with new plants, either the individual sacks or the outer windbreak. The point is to make cultivation as simple as possible while still allowing them to thrive.</span><br></p> <p><meta charset="utf-8"><span>Yet another small tea plantation is being established in Marieholm at our new Ågården. It is a terrace cultivation on a small slope to imitate the way tea is often grown in Asia.</span></p> <p><meta charset="utf-8">The tea bush can thus be grown and overwintered outdoors in Sweden; depending on location and circumstances, the plants may need winter covering: e.g., with straw and jute fabric/sacks.</p> <p>Also keep in mind that tea thrives best in acidic soil; use Rhododendron or Blueberry soil when planting in the ground or in a new pot.</p> <h4><strong>Features:</strong></h4> <p>Perennial: Perennial<br>Plant position: Sun to partial shade<br>Height: 1-3 meters<br><meta charset="utf-8">Plant zone: 1-4, hardy down to -15<meta charset="utf-8">ºC</p>

<p>Blueberry honeysuckle 'Zojka': current height 40-60 cm</p> <p><meta charset="utf-8">These plants are mature and some are already bearing fruit.</p> <p><strong>Common names:</strong> Blueberry honeysuckle, Honeyberry, Berry honeysuckle, Haskap Berry, Honeyberry, Blue Honeysuckle<strong><br>Scientific name:</strong><em> Lonicera caerulea var. kamtschatica</em><em><br></em><strong>Family:</strong> Caprifoliaceae</p> <h4>History & use</h4> <p>'Zojka' is a Russian-Polish variety that produces large, elongated berries with fine sweetness and mild tartness. The berries are good fresh and excellent for jam, juice, and baked goods. The variety is high-yielding and blooms early, giving harvest early in summer. Blueberry honeysuckle has been used for generations in Russia and Eastern Europe for its early and abundant harvest.</p> <h4>Cultivation</h4> <p>Thrives in sun to partial shade in well-drained, moisture-retentive soil. Preferably plant with another variety for better yield. Hardy and very robust shrub that withstands cold winters and changeable spring weather.</p> <p><strong>Characteristics:</strong></p> <p>Life span: Perennial<br>Light: sun / partial shade<br>Height: 160 cm<br>Hardiness zone: 1-7</p>

<p>Tayberry of the thornless variety 'Buckingham Tayberry': current height 60-80 cm<meta charset="utf-8"></p> <p><strong>Common names: </strong>Tayberry, Boysenberry, Brambleberry<br><strong>Scientific name:</strong><em> Rubus fruticosus x idaeus<br></em><strong>Family:</strong> <span>Rose family</span></p> <p><strong><span>Plant history &amp; use:</span></strong></p> <p>'Buckingham Tayberry' is a thornless variety with even smooth leaves that produces abundant good berries. </p> <p>The tayberry bush produces large, flavorful, and juicy dark red berries that are excellent to eat fresh – but also suitable for making juice, jam, and even wine.</p> <p>Another tasty way to use tayberries is to bake a tayberry pie.</p> <p>Like other hybrids, the Tayberry also shows good resistance to plant diseases. </p> <p><strong>Cultivation:</strong></p> <p>Preferably grow in well-drained, humus-rich soil in a warm and sunny spot. Does not thrive well in heavy clay soils, dry sandy soils, or waterlogged areas.</p> <p>The tayberry bush has inherited its long and slender branches from the blackberry and is therefore excellent for growing climbing in a pergola, against a wall, or similar. The bush’s development and health generally benefit from some kind of support for the branches. </p> <p>The berries ripen from mid-July to the end of August. Berries form on branches that are at least 2 years old.</p> <p><strong>Characteristics:</strong></p> <p>Perennial: Perennial<br>Light conditions: sun/partial shade<br>Height: 2 m<br>Hardiness zone: 1-2</p>

<h4><strong>Yerba Mate of the hardier variety 'GARDEN 2 CUP®': current height 50-80 cm</strong></h4> <p><meta charset="utf-8">'GARDEN 2 CUP®' can withstand temperatures down to -7ºC</p> <p><strong>Common names:</strong><span> Mate, <meta charset="utf-8">Yerba Mate, Paraguay tea, Tereré</span><br><strong>Scientific name:</strong><em><span> Ilex paraguariensis</span><br></em><strong>Family:</strong> Aquifoliaceae</p> <h4><strong><span>Plant history & use:</span></strong></h4> <p><meta charset="utf-8"><strong>The Yerba Mate plant originates</strong> from the subtropical regions of South America. It was originally consumed by the Guarani people for its "energizing and healing properties".</p> <p>The drink <em>mate</em> is a popular alternative to coffee as the plant's caffeine-containing leaves are dried and ground/crushed to brew the stimulating drink<em>.</em> The leaves also contain vitamin B6 and magnesium which among other things help reduce tiredness and balance sleep habits.</p> <p><strong>Mate contains around 80mg caffeine</strong> per cup, while traditional tea (<span style="color: #4e991d;"><a style="color: #4e991d;" title="Tea bush plant 30-50 cm (Camellia sinensis)" href="https://tradgardsdags.nu/products/tebuske-planta-camellia-sinensis" target="_blank"><strong>Camellia sinensis</strong></a></span>) contains about 40mg for green tea, or 60mg for black tea; coffee contains 100-200+mg caffeine per cup – this gives an idea of the stimulating effect of the different drinks. However, each drink’s other active substances, besides caffeine, also affect the level of alertness or freshness, but caffeine is a simple way to compare the different drinks. Mate also contains theobromine, a well-known substance due to its presence in cocoa.</p> <p><strong>The ground/crushed leaves</strong> are normally allowed to simmer in hot water. If the drink is instead cold-brewed it is called <em>tereré.</em> The cold drink tereré is mostly consumed in the warmer regions of South America. Often various refreshing and medicinal herbs are added to the drink to be consumed together.</p> <p><strong>In South American countries</strong> such as Brazil, Argentina, Uruguay and Paraguay, mate is so common that it is drunk more than coffee – something that can be hard to understand for us Europeans. The drink is also widely available in stores in the USA. Outside America, mate has spread in popularity to the Levant (Syria & Lebanon among others).</p> <p><strong>The leaves are also rich in vitamins</strong> A, B1, B2, B3, C and E; the minerals potassium, calcium, manganese, iron, selenium, phosphorus and zinc; as well as a range of flavonoids which help protect the body against oxidative stress among other things.</p> <p><strong>There are different ways to make mate.</strong> Some mate blends have been allowed to ferment while blends made by other methods skip this step and undergo <meta charset="utf-8">only a short drying before the leaves are ground – the latter variant often contains only leaves, is very finely ground and gives a neon green colored drink. Other blends contain both twigs and leaves – and some have also undergone a smoking process over fire.</p> <h4><strong>Cultivation:</strong></h4> <p><strong>Yerba Mate thrives best</strong> in a regularly warm climate with somewhat higher humidity. The plant can however withstand short periods of temperatures down to -7ºC. <span>In a very sheltered and warm spot and covered with jute sacks there is a chance of successful wintering outdoors in the country’s most favourable parts. In a frost-free garage/barn it does very well.</span></p> <p><span>Otherwise, Yerba Mate can also be overwintered indoors. Yerba Mate has thick evergreen leaves which look nice indoors during winter.</span></p> <p><strong>Plant your Mate plant</strong> in a pot with well-drained soil, place outdoors in full sun and sheltered from wind from March/April (no frost for longer periods) – if you have a greenhouse it is an excellent place for Yerba Mate. Move or prepare for wintering when frost approaches.</p> <p><strong>Leaves normally begin to be <meta charset="utf-8">harvested</strong> in spring from the plant’s 4th year.</p> <h4><strong>Characteristics:</strong></h4> <p>Longevity: Perennial<br>Growing position: sun<br>Height: 4-6 meters<br>Hardiness zone: hardy down to -7<span>ºC </span></p> <div style="position: absolute; left: 168px; top: 28.7246px;" id="gtx-trans"> <div class="gtx-trans-icon"><br></div> </div>