The tea plant, Camellia sinensis, is the single botanical source for all true teas, including black, green, white, and oolong varieties. Originating in East Asia, this broadleaf evergreen exhibits two distinct visual forms depending on whether it grows naturally or is cultivated for harvest. This description details the plant’s morphology, covering its natural tree form, leaf characteristics, and the shape imposed by commercial cultivation.
The Tea Plant as a Tree
When left unpruned in its native habitat, Camellia sinensis grows into a substantial evergreen tree. Wild specimens can reach 15 to 20 meters (50 to 66 feet) tall in older forests. The trunk of a mature, uncultivated tea tree is covered in smooth, gray bark, sometimes with yellow or brown undertones.
The plant’s natural silhouette is an upright, woody tree or large, multi-stemmed shrub. Its branches spread to form a rounded crown, contrasting sharply with the flat shape seen in farmed fields.
Defining Features of the Tea Leaf
The leaves are the primary commercial feature of the plant, characterized by their leathery and thick texture. Each leaf is typically oval or elliptical with a pointed tip and finely serrated edges. The upper surface of a mature leaf is glossy and dark green, contrasting with a paler, sometimes hairy underside.
Leaf size ranges from 4 to 22 centimeters (1.5 to 8.5 inches) long, depending on the variety. The new growth, known as the “flush,” consists of the terminal bud and the first two or three young leaves. These young shoots appear lighter in color, often silvery-white due to a covering of fine, downy hairs.
The Cultivated Tea Bush
The low, flat-topped plants seen on tea plantations are not the plant’s natural state but a shape intentionally imposed through continuous pruning. This process transforms the potential tree into a dense bush, typically maintained at one to 1.5 meters (3 to 5 feet) tall. Growers prune the plants to create a horizontal surface known as the plucking table.
This uniform hedge allows for efficient harvesting by providing a continuous supply of new shoots at a manageable height. The constant removal of the terminal bud forces the plant to branch laterally, producing the soft, vibrant layer of new growth that contrasts with the rough, woody stems at the base.
Flowers and Fruit
The tea plant produces small, fragrant flowers that bloom during the autumn and early winter months. These flowers resemble miniature white camellias, measuring 2.5 to 4 centimeters (1 to 1.5 inches) across. They feature five to eight petals and a prominent cluster of bright yellow stamens at the center, appearing singly or in small clusters.
The plant develops a small, woody fruit known as a capsule. This fruit is three-lobed and globular, containing one to three round, brown to black seeds that can take up to a year to mature.
Subspecies Differences
There are two primary commercial subspecies with visual differences. Camellia sinensis var. sinensis is a smaller, cold-hardy shrub with smaller leaves. In contrast, Camellia sinensis var. assamica is a larger, more tree-like variety with broader leaves.