The process of tea germination is a fascinating and essential stage in the life cycle of the tea plant. After the tea leaves are harvested around mid-October, the seeds are typically stored and sown later. Germination usually begins in the spring of the following year, taking approximately 4 to 9 months from the time of sowing. Once planted in the soil, it may take more than a month for the tea seeds to start showing signs of germination.
During this period, the tea seed transitions from a dormant state to an active growth phase. This transformation involves not only visible changes in appearance but also complex biochemical processes within the seed. Substances such as fats, starches, and proteins undergo significant changes to provide the energy needed for sprouting. The germination process starts with the cotyledons absorbing water, which is crucial for initiating metabolic activities. For successful germination, the seeds require adequate moisture (with a water content of 50% to 60%), proper soil moisture (holding capacity above 70%), and optimal temperature (between 25°C and 28°C). Additionally, good air circulation is necessary to prevent issues like delayed germination or rotting. If any of these conditions are not met, the seeds may fail to sprout or develop diseases, leading to poor growth outcomes.
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