The question of whether tea leaves grow on trees or bushes is a common one that points to a difference between the plant’s natural state and its cultivated appearance. The tea plant, scientifically known as Camellia sinensis, is botanically classified as a small evergreen tree or shrub. This single species is the source of all true teas, including black, green, white, and oolong. The perception of the plant as a bush or a tree depends entirely on whether it is growing wild or being managed on a commercial plantation.
The Botanical Identity of Tea
All true tea comes from the species Camellia sinensis, which belongs to the Theaceae family. This woody perennial has glossy, leathery, dark green leaves that are finely serrated. The harvested product is derived exclusively from the young leaves and leaf buds of this plant.
Two major varieties dominate global production, each adapted to different climates. Camellia sinensis var. sinensis, the China variety, grows naturally in cooler, high-altitude regions and has smaller leaves. This variety is more cold-hardy and is often used for delicate green and white teas.
The second major variety is Camellia sinensis var. assamica, originating from the warm, humid lowlands of Assam, India. This variety has significantly larger leaves and a more robust growth habit, making it the primary source for black teas. Differences in leaf size and hardiness lead to the two varieties being cultivated in distinct geographical areas.
Natural Growth: Shrub or Tree?
The confusion over the tea plant’s structure arises because it possesses the genetic potential to become a tree. Left undisturbed in its native habitat, Camellia sinensis can grow into a small tree, often reaching 10 to 15 feet. Some unpruned wild trees, particularly the assamica variety, have been documented to grow as tall as 50 to 60 feet.
The plant features a dominant taproot in seedlings. Its bark is typically smooth and gray, sometimes with a yellow or brown tone on older trunks. When allowed to mature naturally, the plant develops a spreading crown and a recognizable tree form. This natural height potential confirms that the tea plant is fundamentally a woody species, not merely a soft-stemmed shrub.
Most people only see the cultivated form, which appears as a low, dense shrub. This short, bushy appearance is not the plant’s biological default but results from human intervention. The potential for the plant to grow into a tall tree provides the necessary woody structure to sustain decades of harvesting.
Cultivation and Pruning Methods
Tea appears as a low-lying bush in commercial settings due to agricultural necessity and maximizing yield. Growers use specific pruning techniques to artificially suppress the plant’s natural tendency to grow tall. This practice is initiated during the plant’s formative years to shape it into a flat-topped structure.
The goal of this heavy management is to create a dense, flat harvesting surface, often referred to as the “tea table” or “plucking table.” This surface is maintained at a convenient height, usually between three and five feet. Pruning also checks the plant’s apical dominance, the tendency for the main stem to grow upward. This suppression encourages lateral branching and the production of new, tender shoots.
Regular pruning, including methods like skiffing, involves the selective removal of the top layer of leaves and stems to maintain the flat surface and stimulate new growth. The youngest, most tender shoots, known as the “flush,” are the parts used for tea production. Aggressive pruning ensures a continuous supply of these harvestable leaves. By keeping the plant at a low, uniform height, growers ensure ease of access for hand-plucking and maximize the yield of the soft, desirable new growth.