Tea and the Versatile Camellia Sinensis

Tea and the Versatile Camellia Sinensis

 

Most pure tea comes from one plant, the Camellia sinensis which is part of the evergreen family. The leaves are glossy green with serrated edges. When allowed to flower, the plant produces a small white flower with bright yellow stamens.

 

Flowering is prevented during cultivation by harvesting the leaves and forcing the plant to focus on the creation of buds. There are two primary varieties of Camellia sinensis used for tea and a third which isn’t.

 

Camellia sinensis

The Camellia sinensis plant strain is from China and is usually used to make green tea and white tea. This variety is also used to make some black teas and oolong teas.

 

This Chinese regional plant grows the best in cool temperatures, on steep mountain slopes. Thriving at elevations up to 9,500 feet, the plant typically grows to between 5 and 15 feet tall; if left unattended, it produces leaves up to two inches long. The short mountain growing seasons yield a smaller crop of more tender leaves, producing a sweeter, less astringent cup of tea.

 

To allow easier plucking of the new growth, the Camellia sinensis is usually pruned to waist height with a flat top. Because of the climate, the growing season is half of the year, at most. The plant will typically yield no more than five pluckings a year. The China plant will be dormant during the winters.

 

During the dormant winter, the plant stores its energy and nutrients which ensure a spring “flush” of new growth.

 

A spring flush produces some of the finest tea on earth, with the highest concentrations of desirable flavors and essential elements, providing the health benefits of tea.

 

Camellia sinensis assamica

The Camellia sinensis assamica strain is native to the Assam region in India. This strain usually produces black tea, as well as pu erh tea in Yunnan province, China.

 

High humidity, generous rainfall, and warm temperatures allow this more extensive, more robust tea variety to thrive. The Assamica plant will grow to between 30 and 60 feet if left unattended and produce much larger leaves.

 

Under perfect conditions, the Assamica plant can be harvested every 8 to 12 days throughout the year. Because of the tremendous yields, it is the preferred crop in Northeast India, Sri Lanka, and Africa. The unique climate in Sri Lanka allows the harvest from this hardy bush to continue year-round.

 

The Assamica leaf is ideal for producing full-bodied, malty black teas, as well as other Chinese teas that require an extended production time, as in the case of oolong and pu-erh.

 

Camellia sinensis cambodiensis

The third variety is Camellia sinensis cambodiensis (Java Bush), which has been crossbred to achieve certain traits in other cultivars. The Java Bush is not typically used in commercial tea production.

 

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