I agree Tiffany, I haven't seen any at all. You think somebody would make a good effort to put out the plants because labor intensive for some isn't as much labor for others if you figure out the easier ways to do it. I for one would love to pick some new shoots because I like green tea and the thought of having organic green tea that didn't ever have artificial ferilizer on the plant in the spring sounds pretty awesome, or black kumqaut or lemon honey tea in the fall... mmm

Camellia Forest Nursery offers several tea plants for sale but the most hardy one is C. sinensis var. sinensis at Zone 6B. It produces a short plant but I doubt it would be successful in 6A unless you create a microclimate that makes the location more like 6B or 7A. For additional information, go to these links: 1. about the plant: http://www.camforest.com/index.php?main_page=product_info&cPath=1_11&products_id=121 2. about making green tea and growing sinensis: http://www.camforest.com/index.php?main_page=index&cPath=1_11 and also here: http://www.camellias-acs.org/display.aspx?catid=3,20 Does that help you, iclone? Luis

As for hardiness, I have had a Camellia sinensis planted by a west-facing concrete porch for several years with no problem. I bought it from Burnt Ridge nursery in Onalaska WA. Sometimes their plants are small but the first one below says it is a gallon. They sell inexpensive seedling plants in a lot of fruit and nut trees. I'm still waiting for fruit on some small plants I bought from them after several years. Maybe some day... Nice people, family business. http://landru.myhome.net/burntridge/ornament.html TEA BREEZE - A dark green leafed selection. Widely cultivated for tea. Hardy to zone 7. Grown in gallon pots, about 3 ft. tall. Multi branched $15.00 ea. BLUSHING MAIDEN - A pink flowered selection, otherwise similar to Tea Breeze. Grown in gallon pot, about 12-18" tall. Multi branched $15.00 ea.

Here's what I have on it. If you have any luck with it, care to share a seed or two? Soak seed in warm water for 24 hours before sowing, or gently rub a hole through the seed coat with sandstone or sand paper. The seed coat is fragile, so take care not to crush the seed during the process. The seeds are about the size and shape of hazelnuts. Hollow seeds and low germination percentages are common occurrences. Seeds remain viable for one year. Plant 1cm deep in warm soil and keep moist until germination. Typical germination period is 6 to 8 weeks Plant requires 4-12 years to bear seed. At first, seedlings should be shaded. Seedlings 6-12 months old may be outplanted with a ball of earth, while much older seedlings can be planted bare-rooted. Cuttings from the stem, taken 10cm from the ground from winter through to summer, can be inserted in the soil at an angle so that the subtending leaf rests on the medium. Rooting is slow, and bottom heat is recommended. Needs full sun to part shade. They prefer a well drained, soil rich in organic matter, pH 4.5- 5.5. The root hairs are very fine, so the plant cannot be allowed to dry out completely. Increase watering when the plant is actively growing and when the plant is in bloom. Fertilise every 2-3 weeks in spring through to autumn, use a fertiliser for acid loving plants diluted to half the strength recommended on the label. Prune directly after flowering. Repot every 2-4 years in late winter or early spring. Plant is frost hardy to Â6C. Once established, mulch heavily. Harvesting: Terminal sprouts with 2-3 leaves are usually hand-plucked, usually every 7-15 days, depending on the development of the tender shoots. Leaves that are slow in development always make a better flavoured product. Green, Oolong and black (ÂnormalÂ) tea are all made from the leaves of the same plant. Green tea leaves are allowed to wither in hot air then pan-fried to halt the oxidation (fermentation) processes. The leaves of Oolong tea are wilted in sunlight, bruised and allowed to partially oxidise, until reddening of the leaf edges occurs. Black teas leaves are fermented in cool, humid rooms, until the entire leaf is darkened. Freshly picked leaves are spread very thinly and evenly on trays and placed in the sun until the leaves become very flaccid, requiring 13 hours or more, depending on heat and humidity. Other types of black teas are made by withering the leaves, rolling them into a ball and allowing to ferment in a damp place for 3-6 hours, at which time the ball turns a yellowish copper color, with an agreeable fruity one. If this stage goes too far, the leaves become sour and unfit for tea. After fermenting, the ball is broken up and the leaves spread out on trays and dried in oven until leaves are brittle and have slight odor of tea.. As soon as harvested, leaves are steamed or heated to dry the natural sap and prevent oxidation to produce green tea. Still soft and pliable after the initial treatment, the...