P&T Science | Water scarcity and Tea cultivation: Challenges in a changing world

Water is the fundamental resource for tea cultivation—and at the same time, it is increasingly under pressure worldwide. The tea plant (Camellia sinensis) is particularly sensitive to changes in water availability, as its growth depends directly on a stable and consistent water supply. Even minor fluctuations can affect both yield and quality, making water scarcity one of the most significant challenges facing modern tea production.

Why water is essential for Tea cultivation

Tea is primarily grown in tropical and subtropical regions such as China, India, Sri Lanka, and Kenya. These environments offer a balance of temperature, humidity, and rainfall that is ideal for tea plants. Consistent water availability is especially critical. Studies show that tea thrives in regions with annual rainfall between 1,200 and 2,500 mm.[1]

Tea plants require stable rainfall throughout the year because they produce continuous new shoots that are harvested regularly. This ongoing growth depends on a steady water supply. Even short-term fluctuations can have measurable effects on plant development and leaf quality. Research has shown that water availability directly influences the formation of new leaves, thereby affecting both yield and overall quality.[2]

The role of rainfall and soil moisture

For tea cultivation, not only the total amount of water matters, but also its distribution throughout the year. Evenly distributed rainfall supports stable harvest cycles, while extended dry periods can disrupt growth.

In practice, water scarcity often does not mean a complete lack of water, but rather irregular availability. Studies indicate that unpredictable rainfall patterns and prolonged drought periods can significantly reduce growth and lead to fluctuations in tea quality.[3]

Water stress as a limiting factor

Water stress occurs when plants are unable to absorb sufficient water to sustain their physiological processes. This directly impacts production: reduced growth results in fewer harvestable leaves. Since tea production relies heavily on young shoots, water stress affects yields more quickly and more severely than in many other crops.

On a physiological level, tea plants respond by closing their stomata, which reduces photosynthesis and further limits growth.[4]

Water scarcity as a key challenge in Tea production

Water scarcity is particularly critical in tea cultivation because many tea-growing regions rely almost entirely on natural rainfall and make limited use of irrigation systems. At the same time, global agriculture is under increasing pressure: approximately 70% of the world's freshwater resources are used for agricultural purposes.[5]

This highlights why water is such a limiting resource. Reduced availability or increased competition for water across sectors leads to greater uncertainty for producers and directly impacts yield stability. Climate change amplifies these effects by altering rainfall patterns and making water availability less predictable through extreme weather events and prolonged droughts. Ultimately, the key issue remains the same: water is becoming increasingly unreliable.

Regional examples: Water scarcity in practice

The impacts of water scarcity vary globally but are clearly visible in major tea-producing regions.

In Kenya, one of the world’s leading exporters of black tea, studies report rising temperatures and irregular rainfall patterns, which contribute to fluctuating yields. At the same time, more than 500,000 smallholder farmers depend directly on tea production, highlighting the economic importance of reliable water availability.[6]

Globally, the scale is even greater: tea is cultivated in more than 60 countries, primarily in Asia and Africa, and provides livelihoods for around 13 million people, with more than 69% working in smallholder systems.[7]

Projections also indicate that tea-growing regions may shift in the future. In Kenya, for example, up to 26.2% of currently optimal tea-growing areas could be lost by 2050 if water availability and climatic conditions continue to change. [8]

Ecological and socioeconomic impacts

Water scarcity affects not only yields but entire ecosystems. Dry soils lose their structure more quickly, become more vulnerable to erosion, and retain less water.[9]

At the same time, increasing demand from population growth and economic activity intensifies competition for water, particularly in already water-scarce regions. The social consequences are also significant: because a large share of global tea production comes from smallholder farmers, fluctuating yields directly translate into income instability and increased economic risk.

Adaptation strategies for water scarcity

To address water scarcity, tea cultivation is evolving. A key approach is improving water-use efficiency, for example through advanced irrigation systems and rainwater harvesting.

Research is also focused on making tea cultivation more resilient. New tea varieties are being developed with improved tolerance to water stress. Projects such as the Tea-CUP initiative demonstrate how climate data can help farmers make more informed decisions and anticipate risks.[10]

In addition, sustainable farming systems such as agroforestry are gaining importance. Growing tea alongside trees provides shade, reduces evaporation, and improves soil quality.

Water as a key resource for the future of Tea

Water scarcity is already one of the most important factors influencing tea production worldwide. The tea plant requires stable conditions but reacts sensitively to changes in water availability—and these fluctuations are becoming more frequent.

It is therefore clear that the future of tea depends on how efficiently and sustainably water is managed. Water remains the key resource—and the decisive factor for long-term, stable, and sustainable tea production. At the same time, the industry is actively developing solutions to ensure that high-quality tea can continue to be produced even under increasingly challenging environmental conditions.

This article reflects the state of scientific knowledge as of June 2026.

References

All sources cited are based on peer-reviewed studies, scientific publications, or institutional reports.

1. Mwesige, F. F., Massawe, B. H. J., Sanga, H. G., & Mjanja, B. E. (2026). A systematic review on criteria for land suitability assessment for tea cultivation. Frontiers in Agronomy, 8, 1819514. www.frontiersin.org/journals/agronomy/articles/10.3389/fagro.2026.1819514/full
2. Ahmed, S., et al. (2014). Effects of water availability and pest pressures on tea growth and quality. AoB PLANTS, 6. www.pmc.ncbi.nlm.nih.gov/articles/PMC3922301/
3. Jayasinghe, S. L., & Kumar, L. (2021). Potential impacts of climate on tea cultivation. Agronomy, 11(4), 619. www.mdpi.com/2073-4395/11/4/619
4. Muoki, C. R., et al. (2020). Combating climate change in the Kenyan tea industry. Frontiers in Plant Science, 11. www.frontiersin.org/journals/plant-science/articles/10.3389/fpls.2020.00339/full
5. WWF. (2021). Water consumption and water scarcity. www.wwf.de/fileadmin/fm-wwf/Publikationen-PDF/Landwirtschaft/WWF-Studie-Kulinarischer-Kompass-Wasser-Zusammenfassung.pdf
6. Bett, G. K. (2018). Effects of climate variability on tea production in Kenya. www.erepository.uonbi.ac.ke/items/83f19259-b5f4-4e81-b1f8-1c51054cddd1
7. Bermúdez, S., et al. (2024). Global market report: Tea prices and sustainability. www.iisd.org/system/files/2024-01/2024-global-market-report-tea.pdf
8. Jayasinghe, S. L., & Kumar, L. (2020). Climate change may imperil tea production. Agronomy, 10(10). www.mdpi.com/2073-4395/10/10/1536
9. UNEP. (2024). Soil health is declining worldwide. www.unep.org/news-and-stories/story/five-reasons-why-soil-health-declining-worldwide/
10. Maxey, N. (2024). Climate resilience in tea production. Met Office. www.metoffice.gov.uk/about-us/news-and-media/media-centre/weather-and-climate-news/2024/tea-cup-climate-resilience-in-tea-production