The Tea Plant

Introduction

{{glossary:camellia-sinensis}} is an evergreen shrub or small tree in the family Theaceae, native to the borderlands of southwest China, northeast India, and northern Myanmar. Left unpruned, it can grow into a tree exceeding 15 meters, but commercial tea bushes are maintained at waist height through regular pruning to encourage lateral growth and maximize tender leaf production.

Two Main Varietals

Var. sinensis (Chinese type) has small, narrow leaves and thrives in cooler, higher-altitude climates. It produces the delicate, nuanced teas of China, Japan, Taiwan, and Korea. The plant is cold-hardy and can survive light frosts.

Var. assamica (Indian type) bears larger, broader leaves suited to tropical lowlands. Its vigorous growth and high yield produce the bold, malty teas of India (Assam, Nilgiri), Sri Lanka, and East Africa. It cannot tolerate frost.

A third varietal, var. cambodiensis, is primarily used in hybridization programs to combine desirable traits from both main types.

Growing Conditions

Tea thrives in acidic soils (pH 4.5-6.5), abundant rainfall (1,500-2,500 mm annually), and well-drained hillsides. {{glossary:terroir}} profoundly influences the final cup: high-altitude gardens produce lighter, more aromatic teas because cooler temperatures slow leaf growth and concentrate flavor compounds. The best tea-growing regions share a combination of mineral-rich soil, consistent moisture, and moderate temperatures.

From Seed to Cup

Tea plants begin producing harvestable leaves at three to five years of age. Once established, a healthy bush can remain productive for 50-100 years, with some ancient trees in Yunnan exceeding 1,000 years. The plucking standard — which leaves are harvested — directly impacts quality: the tender bud and first two leaves (called the flush) contain the highest concentration of flavor compounds and amino acids.

Cultivars

Modern tea production relies heavily on {{glossary:cultivar}} selection. Japan alone has registered over 130 cultivars, with Yabukita dominating roughly 75% of production. China's cultivar diversity is even greater, reflecting millennia of selection by generations of tea farmers.