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The tea plant, Camellia Sinensis (L.) or Kuntze var. sinensis, is a species of plant belonging to the genus Camellia and the Theaceae family, from whose leaves tea is obtained, the beverage with multiple properties, second in popularity only to coffee. Whether we are talking about black tea, green tea, or white tea, all these types of tea come from Camellia Sinensis, therefore from the same plant, and they differ in the type of harvest and processing, following traditional processes. Camellia Sinensis is called the tea plant, not the tea tree, which in Italy instead refers to Malaleuca alternifolia, from which tea tree oil is obtained, and which has nothing to do with tea or Camellia.
Camellias are a very common and robust plant, and the tea plant is one of the oldest cultivated plants: its origins and the consumption of the beverage can be traced back to the millennium before the birth of Christ, while the attribution of the name is credited to Carl Linnaeus: you can find out more in the article dedicated to the history of tea. Its cultivation, however, is said to have started in China, the country of origin of Camellia Sinensis (sinensis in Latin means Chinese), around 400 AD and only centuries later exported to other countries, such as Japan. It was not until the second half of the 16th century and the Spanish-Portuguese trade network for the arrival of the tea plant in Europe, where, initially used by wealthy people for its beneficial properties, it began to spread as a beverage, especially in England. It was the English who brought tea cultivation to India during the colonial period, and to the island of Ceylon, now Sri Lanka, between the two main tea producers in the world. The name tea is said to derive from the Chinese 'tay' (find out how to write tea correctly in Italian in our article) which then led to different linguistic variations, such as 'tè'.
There are actually 81 varieties of Camellia Sinensis, but only two are considered the main ones and have commercial use: Camellia sinensis sinensis, also known as China, and Camellia sinensis assamica, also known as Assam, typical of India and suitable for warmer climates.
There is also the less common Cambodian variety, Camellia sinensis cambodiensis, in addition to many hybrids: for example, in the 1930s in Italy, a botany professor created a variety called Camellia thea ticinensis, which could withstand the cold climate of the Po Valley, although its spread was not very successful.
Camellia Sinensis also has different cultivars, the botanical subspecies used to create different tea blends, resulting from the great tradition and diffusion of tea plant cultivation, which has taken on different methods and processes in various countries, leading to the production of particular varieties. The most famous and widespread cultivars of Camellia Sinensis are:
Like all Camellia plants, the tea plant needs to be grown in temperate climates (between 10°C and 30°C) with regular rainfall (at least 127 cm of rain per year). It generally thrives in tropical and subtropical climates, where plantations can even be found at altitudes of 2500 m. The Camellia Sinensis can also be grown in both sunny and more humid areas, as long as the soil is fertile enough: the ideal soil for growing tea plants is acidic, without water stagnation, and it is even cultivated in regions like Cornwall, England.
The tea plant yields a harvest starting from 3-5 years of age, and it is grown to about 1-1.20 m in height to create a suitable harvesting shape. Carefully monitoring the growth and cultivation of Camellia sinensis is crucial because if left to grow naturally, it would become a tree, but to facilitate harvesting, it is grown as an evergreen shrub. The tea plant is an upright shrub, with leaves that are ovate-acuminate in shape and range from 4 to 15 cm in length, and white flowers with yellow stamens. Tea leaves contain caffeine.
Currently, four-fifths of the world's tea cultivation mainly come from China, India, Sri Lanka, and Kenya. Other countries where the tea tradition is strong include Vietnam, Taiwan, and Japan, particularly where tea tradition, consumption, and cultivation are pillars of the country, giving rise to some of the most precious green teas. In Eastern countries, more than in the West, tea consumption is not just about drinking a beverage but represents a spiritual and social ritual, known as the 'tea ceremony', which originated in China with Gong fu cha.
The processes that lead to obtaining the loose tea leaves we find for sale ready to be infused are diverse and structured in phases that can vary depending on the location and tea plantation, the country, and the specific processing method.
Planting is done with approximately 10,000 plants per hectare of land, spaced about one meter apart. Sometimes protections are used to shield the tea plants from wind or direct sunlight. There is talk of 'shading' the tea leaves, known as 'kabuse' in Japan, which is done using canopies.
The collection of tea leaves from the Camellia Sinensis occurs at different times of the year, and the harvest time is a major factor in determining the variety of tea: the first leaves are harvested, which lead to a more precious and higher quality tea produced in smaller quantities, and then the leaves found lower. Usually the tea leaf harvest takes place 3 or 4 times a year, in the coolest hours of the day, at dawn and at sunset: the timing and methods vary depending on the plant, height, and quantity, and generally the most abundant harvest is the autumnal one, while the most precious harvest is the spring one. Usually the tea leaf harvest is done by hand, especially by women, and lasts about two weeks, but in some plantations the process is mechanized. However, the teas from the best tea gardens in the world are harvested by hand, and this process is a very important phase of the production of precious teas that allows the selection of the tenderest leaves.
Subsequently, the leaves, after being harvested from the tea plant, are transported to facilities to be processed on the same day, so as not to lose the aromas and organoleptic properties. The type of processing depends on the type of tea you want to obtain: different processes and transformation phases lead to diametrically different products, with different properties, characteristics, and aromatic notes. Normally, tea leaves are withered or dried, in the sun or with artificial processes, a process that softens them and removes surface moisture, then dried, and then the rolling process is carried out, which can be done by hand or through specific machinery. The shape of the leaves is also a sign of different types of tea, for example, oolong teas are not 'rolled' but formed into balls. Subsequently, fermentation takes place, between 20 and 40 degrees, and a final drying phase. At this point, the leaves are selected, and blends are eventually created.
Many think that the different types of tea, black tea, green tea, white tea, and oolong tea depend on differences in the plant, and even Linnaeus was convinced that black tea and green tea came from different plants. In reality, all tea varieties are obtained from the same tea plant, Camellia sinensis (sinensis or assamica variety), and there are not as many varieties as there are types of tea, but what differs is the cultivation method, terroir, climatic conditions, harvest period, and especially the processes and processing phases.
The most precious teas, for example, are obtained from the processing of buds and the first apical leaves, as in the case of white teas, or precious green teas like Sencha and Gyokuro, while most teas come from the second harvest, that of the larger and lower leaves.
Black tea, for example, is a fermented or oxidized tea, a process that leads to the darkening of the leaves through the natural fermentation process, which, after the withering and 'shaking' phases, allows the leaves to rest. Oolong teas, semi-fermented teas, also undergo fermentation, which is however interrupted at a certain percentage: black teas are therefore completely oxidized while oolongs vary depending on the degree of oxidation. Green teas, on the other hand, are non-fermented teas, as the natural oxidation process is blocked by heat sources: green matcha tea, for example, undergoes an additional processing step that involves stone grinding of the leaves to obtain a very fine powder, while kukicha and hojicha are green teas that undergo a roasting process. Pu erh teas, on the other hand, are post-fermented teas, meaning they undergo microbial fermentation processes after the drying and rolling phases.
The most common types of tea derived from the Camellia Sinensis plant are:
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For centuries, tea has been used for its beneficial properties, especially in the past among the higher classes of society. Tea derived from the leaves of Camellia Sinensis, consumed as a beverage, generally has astringent, antibacterial, antiviral, and antioxidant properties, as well as being stimulating for the nervous system. Tea is also an energizer and stimulant, containing caffeine, whose action is mediated by the presence of catechins and L-theanine, which induce a state of relaxation and is used in cases of depression.
In traditional medicine, especially in China and India, tea is still used as a remedy for migraines, gastrointestinal disorders, headaches, digestive problems, and nausea. In homeopathic medicine, tea is administered in the form of drops and granules.
Not only the leaves of the tea plant are used for infusion, but also the seeds. The seeds of the tea plant, Camellia Sinensis, are pressed to obtain an oil, a compound of oleic acid, vitamin A, vitamin B, and polyphenols, known as tsubaki-abura. An extract is also produced from Camellia sinensis, which is used for cosmetic purposes. It also presents itself as an oil and is a very potent moisturizer, used in anti-aging treatments as it can easily penetrate the skin.
To prepare tea leaves in an infusion, just follow a few simple rules, which must be strictly followed to have a perfect cup of tea. First of all, it is good to use loose tea leaves, preferably avoiding bags of uncertain quality. A few tools are enough: a kettle or a small pot, a teapot and a cup, and if you have one, a tea thermometer to check the temperature and a timer for the infusion time.
To prepare tea, you will need to:
To learn more about the infusion times of different teas, temperatures, and correct infusion methods, we have written an article on all the secrets of the correct preparation of tea.
The cultivation of tea plants can also be experimented at home: many people try growing Camellia Sinensis, and although the tea obtained may not be processed with the skill of the most famous tea masters, the cultivation of tea plants in pots can be an interesting experiment! You can directly buy tea plant seeds and sprout them before transferring them to a pot, or buy a fully grown plant from a nursery. If you are simply looking for the quality of pure tea, grown and processed according to the highest quality standards, explore our section of teas for sale online, imported directly from the best tea gardens in the world.
