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 (or tea plant) is used to make most traditional caffeinated teas, including black tea, white tea, oolong tea, and green tea. This plant originated near the southwest region of China as an evergreen forest shrub. The leaves are glossy green with serrated edges and are similar in both shape and size to a bay leaf. Tea plant was first stumbled upon by accident—as the story goes—in 2737 B.C.E. The emperor at the time was boiling water in his garden when a leaf from the overhanging camellia sinensis tree drifted into his pot. The combination yielded a drink that compelled him to research the tree further, uncovering both medicinal and palatable properties.
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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