Cultivating Tea in the USA: A New Chapter in American Agriculture

For centuries, tea has been a crop of the East — steeped in the misty hills of China, the vibrant fields of India, and the lush highlands of Kenya. But in recent years, a quiet revolution has been brewing in the United States. From the foothills of the Appalachians to the volcanic soils of Hawaii, American farmers, entrepreneurs, and botanists are cultivating Camellia sinensis — the tea plant — and carving out a bold, new chapter in American agriculture.

Why Tea, and Why Now?

The global tea market is booming, and Americans are catching on. With increasing demand for health-conscious, antioxidant-rich beverages and a growing appreciation for craft, terroir-driven products (think wine, coffee, and yes — tea), the U.S. is waking up to its own potential.

What’s more, as climate change reshapes the agricultural landscape, tea offers an attractive alternative or complement to traditional crops. It’s a perennial evergreen, meaning it doesn’t need to be replanted every year, and certain cultivars thrive in warm, humid climates — conditions found in parts of the Southeast, Pacific Northwest, and beyond.

Where Is Tea Grown in the U.S.?

• Hawaii was the first U.S. state to grow commercial-grade tea, with its volcanic soil and tropical climate creating unique flavor profiles that command premium prices.

• South Carolina is home to the Charleston Tea Garden, the largest and most established tea plantation in the U.S., and a relic of an earlier (and largely forgotten) tea-growing experiment in the 1800s.

• Mississippi, Alabama, Georgia, and Florida are seeing a rise in boutique tea farms, thanks to their humid subtropical climates.

• Oregon, Washington, and parts of California are experimenting with cold-hardy varieties, often using greenhouse or biodome approaches.

Meanwhile, heirloom native plants like Yaupon holly (North America’s only naturally caffeinated plant) are also making a comeback — not technically “tea,” but steeped and consumed similarly, and packed with potential for the American market.

Challenges in U.S. Tea Cultivation

Let’s be real — tea farming isn’t a plug-and-play operation. It requires patience (plants can take 3-5 years to mature), labor (harvesting and processing are highly manual), and specialized knowledge (oxidation, fermentation, pan-firing… it’s both art and science). Pests, weather, and the lack of domestic infrastructure for processing and packaging can also be hurdles.

But with challenge comes opportunity. American-grown tea is still a rarity, and as a result, commands a high value among tea connoisseurs. Brands that lean into hyper-locality, sustainable farming, and transparent supply chains are finding loyal customer bases — especially when paired with agritourism, wellness, or educational offerings.

The Future is Steeped in Potential

Tea in the U.S. is still a niche — but it’s a fast-growing one. With support from agricultural extension programs, universities (like Clemson, UGA, and Mississippi State), and private investment, more farmers are exploring tea as a climate-smart crop.

Add to that the rise of functional teas (infused with botanicals, adaptogens, or CBD), the revival of native species like Yaupon, and an increasingly wellness-focused consumer base — and you’ve got a recipe for growth.

Final Sip

Whether you’re a farmer looking to diversify your crops, a homesteader planting your first tea bush, or just a tea lover curious about your next cup — keep an eye on American-grown tea. It’s still young, still scrappy, but full of promise.

So here’s to the next great American brew — bold, sustainable, and proudly homegrown.

Bonus Tip: Want to start your own backyard tea garden? Look for cold-hardy Camellia sinensis varieties like ‘Small Leaf’ or ‘Fairhope’ from U.S. nurseries, and plant them in acidic, well-drained soil in partial shade. Be patient — the best things in tea (and life) take time.