The West Manjimup, Pemberton and Nannup areas (34^o south) are considered to be the best areas for green tea cultivation in Western Australia. Summer temperatures do not usually exceed 35^oC and frosts are not common, occurring mainly in winter when plants are dormant. These areas have similarities to the prime tea growing area of Shizuoka in Japan; they are of similar latitude, soil acidity and temperature. West Manjimup, Pemberton and Nannup have relative disadvantages as they do not have as high rainfall and humidity as Shizuoka, and have more sunshine during summer. However, these areas also have some advantages relative to Shizuoka; they have fewer frosts, cyclones, smog and pests, and the potential for larger farms.

Planting:  Green tea is planted in double rows approximately 50cm apart with a 1.8 metre path between every double row planting. This path is to allow the harvester to move easily over the rows. One hectare of green tea is 18,770 plants which allows a buffer right around the block thus allowing the harvester to turn etc.

The tea grows in any well drained soil but environmental conditions control the areas in which it can be grown.

It requires good quality water which is delivered by trickle irrigation throughout the summer months.

Trials, to date, indicate green tea is unaffected by pests, diseases and frosts in the Manjimup region, with weed control being the only requirement.

Within four years the plant cover is such that any weeds are suppressed.

Whilst other crops have been badly affected by frost the green tea has shown no ill affects.

Production: All aspects of the green tea industry, whether planting, harvesting or processing are fully mechanized.

The plants will commence production in year 3 onwards reaching full production by year 6 and continue to produce for 25 – 30 years.

It is an economical crop for farmers to produce after all necessary inputs have been provided.

Reasonable nitrogen levels are required to achieve good quality product.

Harvesting: Terminal shoots only are harvested, with  three harvests a season being normal.

The season of harvest is October till January depending on climate variation.

New planting of green tea at New World Flora (one year old).

Green tea is unaffected by pests, diseases and frost
 in the Manjimup region.

Green tea harvester in Victoria.

OVERVIEW OF GREEN TEA:

Camellia sinensis is the tea plant, the plant species whose leaves and leaf buds are used to produce tea. White tea, green tea, oolong and black tea are all harvested from this species, but are processed differently to attain different levels of oxidation.

The name sinensis means Chinese in Latin. Older names for the tea plant include Thea bohea, Thea sinensis and Thea viridis.

Camellia sinensis is native to mainland South and Southeast Asia, but is today cultivated across the world, in tropical and subtropical regions. It is an evergreen shrub or small tree that is usually trimmed to below two metres (six feet) when cultivated for its leaves. It has a strong taproot. The flowers are yellow-white, 2.5–4 cm in diameter, with 7 to 8 petals.

The leaves are 4–15 cm long and 2–5 cm broad. Fresh leaves contain about 4% caffeine. The young, light green leaves are preferably harvested for tea production; they have short white hairs on the underside. Older leaves are deeper green. Different leaf ages produce differing tea qualities, since their chemical compositions are different. Usually, the tip (bud) and the first two to three leaves are harvested for processing. This picking is repeated every one to two weeks.

The three basic types of tea are green, oolong and black. Green tea is steamed very soon after picking to stop the oxidation process. Oolong tea is left to oxidize a bit longer and is the type used by most Chinese restaurants

Japanese Green Tea

Green tea (Ryokucha (緑茶, ryokucha?)) is so ubiquitous in Japan that it is more commonly known as "tea" (ocha (お茶, ocha?)) and even "Japanese tea" (nihoncha (日本茶, nihoncha^?)). Types of tea are commonly graded depending on the quality and the parts of the plant used. There are large variations in both price and quality within these broad categories, and there are many specialty green teas that fall outside this spectrum. The very best Japanese green tea is said to be that from the Uji region of Kyoto^[1]. Shizuoka Prefecture（静岡県）^[2] is also famous for its green tea.

Japanese Types of Tea

玉露 Gyokuro (Jade Dew)
Selected from a grade of green tea known as Ten-cha (天茶), Gyokuro's name refers to the pale green color of the infusion. The leaves are grown in the shade before harvest, which alters their flavor.

抹茶 Matcha (rubbed tea)
A high-quality powdered green tea used primarily in the tea ceremony. Matcha is also a popular flavour of ice cream and other sweets in Japan.

煎茶 Sencha (broiled tea)
A common green tea in Japan made from leaves that are exposed directly to sunlight.

玄米茶 Genmaicha (Brown-Rice tea)
maicha and roasted genmai (brown rice) blend.

冠茶 Kabusecha (covered tea)
kabusecha is sencha tea, the leaves of which have grown in the shade prior to harvest, although not for as long as Gyokuro. It has a more delicate flavor than Sencha.

番茶 Bancha (common tea)
Sencha harvested as a second-flush tea between summer and autumn. The leaves are larger than Sencha and the flavour is less full.

焙じ茶 Hōjicha (pan fried tea)
A roasted green tea.

茎茶 Kukicha (stalk tea)
A tea made from stalks produced by harvesting one bud and three leaves.

玉緑茶 Tamaryokucha
A tea that has a tangy, berry-like taste, with a long almondy aftertaste and a deep aroma with tones of citrus, grass, and berries

What It Is Used For

Green tea and green tea extracts, such as its component EGCG, have been used to prevent and treat a variety of cancers, including breast, stomach, and skin cancers.

Green tea and green tea extracts have also been used for improving mental alertness, aiding in weight loss, lowering cholesterol levels, and protecting skin from sun damage.