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Tea Tree "Crown" Cultivation and Pruning
Naturally grown tea trees typically have sparse crowns and are dominated by growth spindles, with uneven branches that make it difficult to form a dense, wide canopy. This irregular structure leads to inefficient harvesting and lower yields. By applying appropriate pruning techniques, it's possible to regulate light exposure, remove diseased or weak branches, and break the imbalance between the above-ground and underground parts of the tree. This encourages the tea tree to rejuvenate its growth potential, develop a well-structured canopy, and ultimately achieve higher quality and yield.
Pruning can be categorized into several types: shaping pruning, light trimming, deep trimming, heavy shearing, and Taiwan pruning (also known as "Taiwan cut"). Each method serves a specific purpose in maintaining or improving the health and productivity of the tea plants.
Shaping pruning is the foundation for cultivating a strong, well-formed crown. When the main stem of a two-year-old tea tree reaches a diameter of 0.4–0.5 cm and has one or two lateral branches, the main branch should be cut 12–15 cm above the ground, leaving 1–2 strong branches. In the second year, the second round of pruning takes place, cutting the branches at 25–30 cm high, based on the first cut. The third pruning is performed about a year later, increasing the height by approximately 10 cm. During this phase, weak branches and pests are removed using pruning shears to reduce unnecessary nutrient consumption and promote balanced growth.
Light and deep trimming are used during the regular picking period to maintain the health of the crown. These methods help adjust the tree’s growth potential, encourage the development of productive branches, and control the height and spread of the canopy for easier and more efficient harvesting. Typically, every one or two years, the small, irregular branches on the canopy are trimmed by 1–3 cm using hedge shears, ensuring that the lateral buds remain undamaged. Pruning is best done after the spring harvest or during the autumn rest period. For example, early spring pruning must be careful not to damage new buds, especially if there is a risk of night frost.
When the surface of the tea tree becomes too dense, fine, and multi-nodular, leading to reduced germination and lower production, deep trimming is applied. This involves cutting back the top layer of the canopy by a few centimeters, encouraging the renewal of productive branches.
Heavy shearing and Taiwan pruning are used when the crown is severely aged or unproductive. These methods involve cutting back the upper part of the tree or even removing all branches from the base, allowing the tea plant to regenerate from adventitious buds. This is particularly useful for old, low-yielding tea gardens where traditional methods fail to restore vigor.
In addition, some regions use special pruning techniques like the "three-year two-head rake" method, which focuses on promoting early spring tea production. By carefully timing the pruning and using specific techniques, the tea extraction period can be advanced by 7–8 days, significantly boosting economic returns. Although this method may temporarily affect the yield of lower-grade teas, it does not negatively impact the overall value of the harvest.
To ensure success, special pruning techniques should follow key guidelines: perform the Taiwan cut immediately after the spring harvest, gradually increase the cutting height over time, apply adequate fertilization (100–500 kg of compound fertilizer per acre, plus 1,000–1,500 kg of organic manure), and maintain good field management, including pest and disease control.