Camellia sinensis var sinensis  

 Scientific name: Camellia sinensis

Common name: tea (English); cha, chai 

Family : Magnoliopsida:Dilleniidae:Theales:Theaceae

Class: Equisetopsida

Subclass: Magnoliidae

Superorder: Asteranae

Order: Ericales

 

Tea is a shrub, grown for a hot drink made from its leaves. It is appreciated for its stimulant properties and health benefits, and as the centre of social rituals such as the Japanese tea ceremony and British teatime. Two varieties are recognised; Camellia sinensis var. sinensis (Chinese tea) and C. sinensis var. assamica (Assam tea, Indian tea). For centuries it was thought that black and green teas came from different plants. In fact they come from the same species, but black tea is fermented.

Overproduction of tea in recent years has led to falling tea prices and a poor wage for workers. Fair Trade tea producers pay suppliers a higher price and this leads to better pay for workers. Consumers are now beginning to favour Fair Trade products.

Geography and distribution

The origin of tea is not clear. Camellia sinensis var. sinensis is probably native to western Yunnan, while C. sinensis var. assamica is native to the warmer parts of Assam (India), Burma, Thailand, Laos, Cambodia, Vietnam and southern China. 'Wild' tea plants can be found growing in forests, but these may be relics of past cultivation.

Description

An evergreen shrub, which can grow up to 17 m high. In cultivation, it is usually kept below 2 m high by pruning.

Leaves: Bright green, shiny, often with a hairy underside.

Flowers: Scented, occurring singly or in clusters of two to four.

Fruits: Brownish-green, containing one to four spherical or flattened seeds.

Varieties

Camellia sinensis var. sinensis is hardier than Assam tea, and has relatively small and narrow leaves. Its leaves are used to produce green tea and China black tea.

C. sinensis var. assamica is much taller in its natural state (than when cultivated) and can grow into a loosely branched tree to a height of about 17 m. It is a less hardy variety with larger, rather droopy, leathery leaves, which are used to make Assam (Indian) black tea.

Threats and conservation

It is not clear whether a truly 'wild' Camellia sinensis plant still exists.

Camellia sinensis has been considered an invasive pest species in a nature reserve in Tanzania. There are also reports of it spreading into Madagascan forests where it may have detrimental effects on the regeneration of native forests which are important lemur habitats.

Uses

Early uses of tea in China

In China, tea has been used as a medicinal infusion, for chewing and as a pickle for over 4,000 years. There is written evidence from the T'ang dynasty in AD 650 that tea was being cultivated in most of the provinces of China and that the process of making tea was well established.

Tea in Japan

Tea was introduced into Japan in about 600 AD by Buddhist priests returning home after studying in China. During the 8th and 9th centuries its use was widespread in courtly and monastic circles and a tea culture developed. By the 1330s  onwards, all Japanese social classes drank tea.

Seeds

Camellia sinensis, or tea plant, needs acidic soil and lots of water. It will grow outside in Zones 8 or higher. Sow seeds in spring when nighttime temperatures reach 55 degrees F or more. Soak seeds in water for a day or so before planting, and keep purchased seeds moist and viable in the refrigerator before planting out. When you start seeds, try placing them in small pots indoors in a sunny window with a combination of perlite and orchid mix. Mist them frequently. Seeds sprout in four to six weeks.