Almost every tea enjoyed comes from a specific species of plant known as the camellia sinensis. There are two varieties of this plant that each yield different types of teas, with specific characteristics that define each one. Black tea, called “red tea” in China, is the strongest-tasting variety due to its oxidation time in processing. Oolong tea, known for its flowery notes similar to green tea, is less oxidized. And green tea, the mildest variety, does not undergo oxidation at all and is pan-fried in processing to prevent oxidation from occurring.
Camellia Sinensis ‘s Origins
Camellia sinensis, commonly known as the tea plant, is used to produce many traditional teas, including black, white, oolong, and green tea. Native to the southwest region of China, this evergreen shrub has glossy green leaves with serrated edges, similar in shape and size to a bay leaf. The tea plant was first discovered around 2737 B.C.E., when, according to legend, a leaf accidentally fell into boiling water in the emperor's garden, sparking interest in the plant and its various uses in cultural and culinary practices.
Varieties of Camellia Sinensis
Camellia sinensis, the plant behind most traditional teas, has two main varieties that are commonly associated with different flavor profiles and tea types. The first variety, Camellia sinensis sinensis (often called Chinese tea), is believed to have originated in China and is generally cultivated in cooler temperatures and at higher elevations. It tends to grow along mountain slopes and is often recognized for producing a gentler, slightly sweeter taste, qualities that are commonly linked with green and white teas.The second variety, Camellia sinensis assamica (often referred to as Assam tea or Indian tea), is more closely associated with the Assam region of Northern India. Thriving in tropical climates with abundant rainfall and warmer temperatures, this variety typically grows larger than its Chinese counterpart and develops bigger leaves. Its robust character makes it a popular choice for producing stronger teas such as black tea, oolong, and pu-erh.
Note:* These are not claims; kindly study and verify before processing
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