The ecological construction of Tea gardens encompasses areas such as tea varieties, cultivation, soil management, biology, plant protection, and fertilizers. Adhering to a human-centered rational ecological ethics, efforts are made for the revival of the tea industry. In ancient China, great importance was placed on tea garden cultivation, fertilization, irrigation, drainage, intercropping, and pruning, accumulating rich experience similar to that in intensive farming techniques.

1. Cultivation of Tea Gardens
The set of techniques for cultivation, weeding, fertilization, irrigation, and drainage in Chinese Tea gardens was established no later than the Tang Dynasty. The “Four Seasons Essentials” describes tea tree management, including early watering with rice washing water and the use of urine, diluted manure, and silkworm droppings as fertilizers without over-application due to the tenderness of young roots. It notes that within the first two years, tea seedlings should not be cultivated or weeded, allowing grass to grow around them, which provides shade and protects the young plants.
In addition to applying sufficient base fertilizer, tea trees require top-dressing with nitrogen-rich fertilizers. Urine, diluted manure, and silkworm droppings are readily available organic fertilizers for tea farmers, which can effectively enhance the resistance of tea seedlings against pests and diseases, promote healthy growth, and improve both yield and quality. Although these methods were relatively simple, they improved with the development of intensive agricultural techniques, reaching significant progress by the Song Dynasty. At that time, deep cultivation and weeding were referred to as “opening the shelter.”
The “Jian'an Prefecture Annals” records: “In tea gardens, weeds are detrimental. During the hottest part of summer, extensive cultivation is performed to kill weeds, and manure is applied to the base of the tea plants.” In 1186, Zhao Ruli wrote in his “Biography of Beiyuan”: “Weeds grow more vigorously in summer… every year in June, cultivation begins, the soil around the base is loosened, invasive weeds and shrubs are removed, this is called ‘opening the shelter.' Deep cultivation helps guide growth and allows rainwater to penetrate the soil.” The saying “digging in July yields gold, digging in August yields Silver” reflects the importance of cultivation in tea gardens, especially in spring to raise soil temperature and promote early sprouting.
The “Biography of Beiyuan” refers to deep cultivation performed in autumn. This traditional technique has been considered crucial for increasing yield. Modern research shows that deep cultivation can loosen the soil, improve its physical properties, increase water retention and air content, accelerate nutrient decomposition, and improve soil fertility, benefiting tea tree growth and tea quality. The “opening the shelter” practice usually took place in the sixth month of the lunar calendar and is still emphasized today, typically conducted in July or August.
In the Ming Dynasty, higher standards were set for tea garden cultivation and fertilization. The “Tea Solutions” states: “If the soil around tea roots is compacted and mixed with weeds, the tea will not thrive. In spring, weeds are removed, and the soil is cultivated three or four times between spring and summer, leading to more abundant tea sprouts the following year. If the tea garden's soil is weak, it should be replenished with ash-rich soil.” How to apply ash-rich soil? “A small pit is dug beside each tea root, filled with about a liter of ash-rich soil, marked for next year's application. After cultivation on sunny days, rice washing water can be used for irrigation.” By the Ming Dynasty, tea garden cultivation had reached a high level of refinement.
In the Qing Dynasty, the method of mulching tea gardens with straw was created. The “Comprehensive Examination of Current Affairs” records: “In tea planting areas, the soil must be loosened with a hoe every year, followed by covering the ground with dry straw… resulting in vigorous growth of the tea plants.” Modern research indicates that mulching tea gardens conserves moisture, reduces soil evaporation, promotes seed germination, loosens the soil, improves fertility, retains water and soil, prevents erosion, and helps tea seedlings withstand drought and frost. Green straw is abundant in tea regions, low-cost, and easy to apply. Typically, one to three inches of straw or leaves are spread between rows after spring or autumn cultivation, but old or seeded weeds and woody materials are unsuitable.
2. Pruning of Tea Trees
Records of tea tree pruning and rejuvenation techniques appear in the Ming and Qing dynasties. The “Comprehensive Examination of Current Affairs” documents: “To manage tea trees, when they reach five to six years old and are over a foot tall, half of each branch is cut after Qingming (early April), the remaining branches are covered with straw, and watered daily. After forty days, the straw is removed, and at this point, the entire tree sprouts tender leaves. Not only does this result in a greater quantity of tea, but also better quality.” This highlights the importance of pruning for improving tea yield and quality.
Stump cutting is a technique for rejuvenating aged tea trees by removing old branches and promoting new shoots. In ancient times, there were two methods for rejuvenation: fire cutting and stump cutting. According to “Physical Knowledge in Brief” from the early Qing Dynasty: “When trees become old, burn them, and new shoots will emerge from the roots,” describing an early method of rejuvenation by burning the above-ground parts of the tea trees. The “Records of Mount Lu Tour” mentions stump cutting: “There are no other products in the mountains, and livelihoods depend on tea. Due to the cold climate, tea trees do not exceed one foot in height. After five to six years, the trunks become old and lack buds, so they need to be cut back, allowing new shoots to emerge.”
A more detailed description of stump cutting appears in an article by Zhang Zhenkui in 1858: “First, the old trunk is cut down to ground level with a sickle. A small pit is dug beside the roots, heavily fertilized, and then covered with soil and cultivated, promoting lush growth.” Emphasis is placed on fertilization after stump cutting to encourage new shoot growth from the roots. The importance of pruning techniques and stump cutting for developing productive tree crowns became increasingly recognized and mastered.
Today, based on experience and the condition of the trees, different pruning methods, including light and heavy pruning and stump cutting, are adopted in tea gardens across China. Experience shows that for shrub-type tea trees with strong rhizome sprouting ability, stump cutting can rejuvenate the canopy and tree vigor under proper fertilization management, leading to rapid increases in yield. However, stump cutting affects production for one to two years, so it is not recommended unless the tree is significantly aged.
3. Intercropping in Tea Gardens
Intercropping in tea gardens can increase land utilization and benefit tea tree growth. This technique was proposed in China as early as the Tang Dynasty. The “Four Seasons Essentials” records: “Before tea plants mature, sorghum, millet, and other crops can be planted around them,” reflecting the practice of planting shade-providing crops around young tea plants in the Tang Dynasty. The “Biography of Beiyuan” from the Song Dynasty mentions intercropping tea with Paulownia, noting: “Paulownia is suitable for tea, as tea fears cold in winter and Paulownia sheds its leaves in autumn. Tea fears the sun in summer, while Paulownia becomes lush in spring.” Paulownia provides insulation in winter and shade in summer, its leaves enrich the soil with organic matter, benefiting tea growth.
The “Tea Solutions” from the Ming Dynasty further suggests: “Tea gardens should not be mixed with undesirable trees. Instead, Osmanthus, plum, magnolia, and other fragrant trees should be interplanted, which can protect against frost and snow and provide shade in autumn. Fragrant orchids and chrysanthemums can also be grown beneath them.” Intercropping with trees can prevent winter cold winds and summer heat, regulating the microclimate of the tea garden. On steep slopes, interplanting trees helps retain water and soil. Leguminous plants can supply natural nitrogen, enhancing soil fertility and promoting tea growth. Growing fragrant flowers like orchids can improve tea quality, as exemplified by the famous orchid tea from Shucheng County, Anhui Province.
This traditional Chinese experience with intercropping has been adopted by major tea-producing countries worldwide and is considered an important technical measure. Over time, Chinese farmers cultivated wild tea plants into cultivated crops and spread valuable knowledge abroad. Today, Chinese tea plants are found globally, and tea is a widely enjoyed beverage, truly “fragrance spreading far and wide, affection reaching all continents.” This is a significant