Camellia sinensis is the plant behind many traditional teas enjoyed worldwide. The main varieties include black, green, oolong, white, and pu-erh teas, each distinguished by different processing methods.

Black tea is fully oxidized for a stronger flavor, green tea is minimally processed for a lighter taste, and oolong tea is partially oxidized with floral notes. The plant has two primary varieties: Camellia sinensis var. sinensis, grown in cooler regions and used for lighter teas, and Camellia sinensis var. assamica, native to tropical areas and used for bolder teas.