Tea comes from a remarkable plant that has been cultivated for centuries in cool, mountainous regions around the world. The tea plant is a low-growing evergreen shrub, carefully maintained by regular pruning. Its tender leaves and buds are harvested, then dried and processed to produce the many types of tea enjoyed globally, including green, black, oolong, and white tea.
Botanically, the tea plant belongs to the family Theaceae, genus Camellia, and species Camellia sinensis. Within this species, there are two main cultivated varieties: Camellia sinensis var. sinensis and Camellia sinensis var. assamica, along with several minor local types. These varieties differ in their growth habits, leaf size, and environmental preferences, which allows tea to be grown across a wide range of regions.
Camellia sinensis is a camellia shrub that produces small, white flowers that are less showy than those of ornamental camellias. However, the plant itself is visually appealing, with glossy, evergreen leaves that give tea gardens their lush, green appearance throughout the year. Beyond its beauty, the shrub is valued for its resilience and adaptability.
Climate plays a key role in tea cultivation. Camellia sinensis var. sinensis is more tolerant of high altitudes and cooler temperatures, making it well suited to mountainous areas. In contrast, Camellia sinensis var. assamica thrives in hot, humid lowland climates. Tea plants generally require abundant rainfall, ranging from 900 to 6,000 millimeters annually, with an ideal average of about 1,600 millimeters evenly distributed throughout the year to support continuous growth.
In the wild, Camellia sinensis var. sinensis can grow up to about 5.7 meters tall. In cultivation, however, it is kept pruned to just over one meter in height. This practice encourages the growth of young shoots and makes harvesting easier, ensuring both productivity and consistent tea quality.
Camellia sinensis: The Plant Behind Tea
