Tebuske 'Georgian Classic': Hardy variety (Camellia sinensis var. sinensis) 30-40 cm
375 SEK
Unit price perEstimated delivery to you: 06 February to 13 February.
Tea bush of the hardy variety 'Georgian Classic': current height approx. 30–40 cm - 2 years old
'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. '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.
Common names: Tea, Tea bush, Tea tree, Tea plant
Scientific name: Camellia sinensis var. sinensis
Family: Theaceae
Plant history & usage:
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 theanine (L-theanine) which provides a calming, slightly euphoric, focusing effect - unlike the coffee bush which is more focused 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.
It is mainly leaf buds and leaves that are picked to brew tea, sometimes the flowers are also used.
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.
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.
Comparison between tea and coffee - consumption:
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.
The 6 different tea varieties:
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 Pu'ehr) tea. The difference between them is their different fermentation and oxidation levels. Below is a brief description of the process for the different tea varieties:
Green tea - the freshest & greenest variety: the leaves are heated at 220ºC 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.
White tea - the least processed variety: 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.
Yellow tea - fresh & green with a rounded flavor: the post-harvest process is similar to green tea. The leaves are heated immediately after harvest but at a slightly lower temperature of 200ºC to retain some enzymatic activity. The leaves are rolled to break the leaf structure 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.
Oolong tea - the most aromatic variety: 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 & 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 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.
Black tea - mild and rounded with low bitterness: 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 100ºC.
Dark tea, commonly called Pu'er tea - a traditional & flavorful post-fermented tea that is aged like wines: 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 200ºC. 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 Sheng Pu'erh. There is also a more modern method where one 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 Shou Pu'er.
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.
What we in Sweden call red tea (rooibos) comes from another plant species, the Rooibos bush Aspalathus linearis.
Tea leaves are also used in cooking in Asia - for example Tea Leaf Salad (fermented leaves) in Burma and (fresh leaves) in Thailand.
You can also extract a useful oil from the tea seeds by pressing.
Cultivation:
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 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.
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.
There is a tea cultivation in Gränna, see Gretas Te, 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.
There is also a tea cultivation on Gotland, but it is unclear if they still grow outdoors.
In the pictures above, you can see the beginning of our tea plantation next to the Kävlinge River - 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.
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.
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.
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.
Features:
Perennial: Perennial
Plant position: Sun to partial shade
Height: 1-3 meters
Plant zone: 1-4, hardy down to -15ºC
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Tebuske 'Georgian Classic': Hardy variety (Camellia sinensis var. sinensis) 30-40 cm
375 SEK
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375 SEK
Unit price perTea bush of the hardy variety 'Georgian Classic': current height approx. 30–40 cm - 2 years old
'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. '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.
Common names: Tea, Tea bush, Tea tree, Tea plant
Scientific name: Camellia sinensis var. sinensis
Family: Theaceae
Plant history & usage:
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 theanine (L-theanine) which provides a calming, slightly euphoric, focusing effect - unlike the coffee bush which is more focused 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.
It is mainly leaf buds and leaves that are picked to brew tea, sometimes the flowers are also used.
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.
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.
Comparison between tea and coffee - consumption:
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.
The 6 different tea varieties:
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 Pu'ehr) tea. The difference between them is their different fermentation and oxidation levels. Below is a brief description of the process for the different tea varieties:
Green tea - the freshest & greenest variety: the leaves are heated at 220ºC 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.
White tea - the least processed variety: 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.
Yellow tea - fresh & green with a rounded flavor: the post-harvest process is similar to green tea. The leaves are heated immediately after harvest but at a slightly lower temperature of 200ºC to retain some enzymatic activity. The leaves are rolled to break the leaf structure 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.
Oolong tea - the most aromatic variety: 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 & 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 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.
Black tea - mild and rounded with low bitterness: 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 100ºC.
Dark tea, commonly called Pu'er tea - a traditional & flavorful post-fermented tea that is aged like wines: 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 200ºC. 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 Sheng Pu'erh. There is also a more modern method where one 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 Shou Pu'er.
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.
What we in Sweden call red tea (rooibos) comes from another plant species, the Rooibos bush Aspalathus linearis.
Tea leaves are also used in cooking in Asia - for example Tea Leaf Salad (fermented leaves) in Burma and (fresh leaves) in Thailand.
You can also extract a useful oil from the tea seeds by pressing.
Cultivation:
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 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.
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.
There is a tea cultivation in Gränna, see Gretas Te, 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.
There is also a tea cultivation on Gotland, but it is unclear if they still grow outdoors.
In the pictures above, you can see the beginning of our tea plantation next to the Kävlinge River - 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.
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.
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.
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.
Features:
Perennial: Perennial
Plant position: Sun to partial shade
Height: 1-3 meters
Plant zone: 1-4, hardy down to -15ºC
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