Camellia Sinensis, the Tea Plant
You probably know that tea comes from a plant. Did you know this plant is called Camellia sinensis ? Its deep green leaves are used to make hundreds of varieties of tea that you enjoy in your cup every day. In this article, I'll tell you all about this very special plant and how fresh leaves are used to make the teas you drink at home.
What is Camellia sinensis?
Camellia sinensis is a plant native to the Yunnan province of China, where it still grows wild today. It has dark green, elliptical leaves with serrated edges and is currently cultivated on all continents. Camellia sinensis , or the tea plant, belongs to the genus Camellia , which contains around 200 species, although only the sinensis species is used to make tea. The three varieties of this species used in tea production are sinensis , assamica , and cambodiensis .
Camellia sinensis var. sinensis
"Sinensis" means "of China," the country where the plant was discovered. In its natural state, the Camellia sinensis var. sinensis tree can grow to a height of 6 meters. Its small, dark leaves have a light body. It is a hardy plant that is more resistant to cold and drought than other varieties, which is why it is often cultivated at high altitudes, as well as in regions with harsh climatic conditions, such as parts of China, Japan, Iran, and Turkey. Its productive life is relatively long and can last more than 100 years under some conditions.
Camellia sinensis var. assamica
First classified and named by the Scottish major Robert the Bruce in the Assam region of India in the first half of the 19th century, Camellia sinensis var. assamica is widely cultivated in western China, India, Africa, and Sri Lanka. Well adapted to a tropical climate, it is grown mainly in plains and in regions with abundant rainfall.
The leaves of this variety are less aromatic than the sinensis , but are much larger and thicker, and produce a more robust infusion, very dark when oxidized. The assamica variety is the tallest of all, with trees in China reaching up to 30 meters. Its productive life is shorter, generally around 30 to 50 years.
Camellia sinensis var. cambodiensis
Long and flexible, the leaves of Camellia sinensis var. cambodiensis can grow up to 20 cm. Its sensory properties are less appreciated than those of the other two varieties, and for this reason, it is rarely used for tea cultivation. However, thanks to its excellent natural ability to hybridize with the sinensis and assamica varieties, it is used to create new tea cultivars.
Tea cultivation
The tea plant is harvested almost exclusively by hand . Tea producers tried to use machines to harvest the leaves more quickly, but the machines damaged the plants during the process.
One of the most important steps in tea cultivation is pruning the bushes. The Camellia sinensis plant can grow very tall, so it's important to keep the leaves at a height where they can be easily picked by hand. Pruning also helps promote new growth and increase the yield of the next harvest.
The tea leaves are placed in large bamboo baskets or sacks. Once filled, they are taken to the tea plantation facilities, where they are sorted, withered, dried, and sometimes oxidized to produce the different types of tea.
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Types of tea
All teas are made from the leaves of the Camellia sinensis plant , different types of tea depend on different production processes.
White tea leaves are minimally processed, being the least processed tea , its leaves are simply harvested and sun-dried to prevent oxidation.
In green tea , the leaves are allowed to wilt in sunlight and then dried by roasting in large woks or steaming to prevent oxidation. Green tea is widely known for its health benefits . The catechins in green tea have been linked to the prevention of numerous diseases and aiding in weight loss.
Blue tea, or oolong tea, is a partially oxidized tea. Tea masters control the oxidation by heating the leaves to stop the process at the right time. Oolong tea has a more intense flavor than green tea, but milder than black tea.
Black tea undergoes complete oxidation , resulting in its deep brown or black color. This tea has a more intense flavor than other tea categories.
Red tea, or pu-erh, is the only tea that undergoes fermentation and subsequent aging. The highest quality pu-erh teas can age for over 50 years. Like fine wines, these teas develop unique flavors and aromas depending on the soil composition, climate, and growing location.
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Chinese teas
Most Chinese teas are produced from the sinensis variety of the tea plant. The first tea plant was discovered more than three centuries ago, and since then, the beverage has been a staple food in Asia. Tea is famous for its health benefits and is a staple in the Chinese diet.
The largest tea-producing region in China is Yunnan Province. Teas are also grown in Anhui, Hubei, and Zhejiang provinces. Chinese green teas are usually roasted or pan-fired to prevent oxidation. The result is a rich, smoky, or toasted flavor. Chinese green teas are also known for their earthy aromas .
Japanese teas
The Japanese focus primarily on the production of green tea. This beverage is consumed during and after meals and is a staple of Japanese culture. Traditionally, it is served as part of the Japanese tea ceremony.
Japanese green teas are steamed, not roasted like Chinese green teas. Because of this production method, Japanese green teas often have a grassy or vegetal flavor . They have a slightly sweet and floral note that makes these types of green tea more delicate.
Indian teas
The British established the tea industry in India, with three producing regions that cultivate internationally sought-after teas: Darjeeling, Assam, and Nilgiri.
Assam is home to abundant flora and fauna and is responsible for producing rich, full-bodied teas. Assam black tea is commonly used to make chai tea .
Darjeeling tea comes from cool, moist plantations near the Himalayas. This black tea is considered one of the finest in the world due to its unique growing location, and is one of the few black teas in India made from leaves of the sinensis variety.
Nilgiri tea is grown at higher altitudes than its Indian counterparts. This tea is also commonly known as Blue Mountain tea. Nilgiri tea leaves are grown in southern India, in the Western Ghats mountains. The highest quality Nilgiri teas fetch very high prices, costing up to €500 per kilogram.
From plant to cup
The Camellia sinensis plant is the reason we can enjoy a delicious cup of tea. It's responsible for producing the most consumed beverage in the world , the source of numerous stories and legends, and the way of life for millions of people. Hundreds of flavors and aromas have emerged from this plant, which you can enjoy in your cup today.
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