Tea

Characteristics

Tea belongs to the family Camelliaceae and all the cultivated tea plants belong to two distinct species, viz., Camellia sinensis (L). O. Kuntze, the short leaved 'China' plants and Camellia assamica (Masters) Wight, the broad leaved 'Assam' plants. The 'Cambod' variety, a subspecies of the latter, is named C. assamica lasiocalyx (Planchon exWatt) Wight. The 'China', 'Assam' and 'Cambod' and a large number of their hybrids are seen in many tea fields. It is believed that many wild species of tea have also contributed to the present day hybrid population of cultivated tea plants.

The tea plant is an evergreen shrub or small tree that may reach 30 feet if unpruned. It is adapted to sub-tropical areas. The leaves are lanceolate, glabrous, but sometimes pubescent on lower surface, and 2 to 5 inches long. The harvested portions are the succulent short tips and young leaves. Including older leaves reduces the quality of the tea. Leaves are harvested at intervals of 2 weeks or less.

Leaves are bright green, shiny, often with a hairy underside. The leaves are 4–15 cm long and 2–5 cm broad. Fresh leaves contain about 4% caffeine. The young, light green leaves are preferably harvested for tea production; they have short white hairs on the underside. Older leaves are darker green. Flowers are scented and can occur singly or in clusters of 2 to 4. They are yellow-white, 2.5 – 4 cm in diameter, with 7 to 8 petals.

Fruits are brownish-green containing 1 to 4 spherical or flattened seeds. The seeds of Camellia sinensis can be pressed to yield tea oil, a sweetish seasoning and cooking oil that should not be confused with tea tree oil, an essential oil that is used for medical and cosmetical purposes and originates from the leaves of a different plant.

Last updated: 19-06-2008