Tea (Thea sinensis)

This plant, of the Ternstroemiaceae family, was introduced to Madeira in the first quarter of the 19th century by the English consul Henrique Veitch, who grew it for as long as he lived on his quinta (country estate) at Jardim da Serra (‘upland garden’). Thirty years ago there were still a few tea plants on this quinta.

Consul Veitch made only black tea. The difference between black and green teas arises because, in preparing the former, the leaves are finally dried in sieves over a charcoal fire, whereas for the latter the drying is done in an iron vessel. According to Mr Gabriel de Almeida, the most suitable ground for growing the tea shrub is on mountain slopes that are steep, moist, cool and rich in humus. It is best if they lie away from the coast, because the shrub is very sensitive to the sea salt carried by the winds.