Tea, a globally enjoyed beverage, often prompts questions about its origins. This article explores the singular plant responsible for all true tea varieties and how one source yields a vast array of flavors and characteristics.
The Source Plant of Tea
All true tea originates from the evergreen plant, Camellia sinensis. This species belongs to the Theaceae family and is native to East Asia, the Indian Subcontinent, and Southeast Asia. When cultivated, this shrub or small tree is typically trimmed to about 2 meters, though it grows much taller naturally. It features glossy, dark green leaves (4-15 cm long) and small, yellow-white flowers.
Two primary varieties of Camellia sinensis dominate tea cultivation: Camellia sinensis var. sinensis and Camellia sinensis var. assamica. The sinensis variety, often called the “China bush,” has smaller leaves (2-7 cm) and grows as a compact shrub. It tolerates colder climates and higher altitudes, thriving in regions like China, Japan, and Taiwan. The assamica variety, known as the “Assam bush,” has larger leaves (15-20 cm) and grows into a taller, more tree-like form. This variety prefers warmer, humid, lower-elevation tropical or subtropical environments, commonly found in Assam, India, Sri Lanka, and Africa.
How One Plant Yields Many Teas
Different true tea types (black, green, oolong, white, yellow) originate from Camellia sinensis but have distinct flavors, aromas, and appearances. The key difference lies in post-harvest processing, especially the degree of oxidation. Oxidation is a natural biochemical process where enzymes in the tea leaves react with oxygen, changing the leaf’s chemical composition, color, and flavor profile.
White tea undergoes minimal processing (withering and drying), resulting in 8-15% oxidation. Green tea is heated soon after harvest (steaming or pan-firing) to halt oxidation, keeping leaves green and flavors fresh. Oolong tea has partial oxidation (15-85%), creating a broad spectrum of flavors and colors. Black tea is fully oxidized (typically 100%), giving it its characteristic dark color and robust flavor. Yellow tea undergoes a unique “sealed yellowing” process after heating, allowing for slight, controlled oxidation (0-4%) for a distinct mellow taste and yellowish hue.
Distinguishing True Tea from Herbal Infusions
While many beverages are called “tea,” not all originate from Camellia sinensis. Chamomile, peppermint, rooibos, or hibiscus are herbal infusions, also known as tisanes. These are prepared by steeping various plant parts, such as herbs, flowers, fruits, or spices, in hot water.
Herbal infusions differ from true tea as they contain no Camellia sinensis leaves. They are popular hot beverages, but their botanical source distinguishes them. True teas contain caffeine, while most herbal infusions are caffeine-free, a key difference.