Camellia sinensis is the species of plant whose leaves and leaf buds are used to produce tea. White tea, green tea, oolong, pu-erh tea and black tea all come from this species.
Left to itself Camilla sinensis will grow into tree reaching 13 metres (40 ft), but it is restricted in cultivation to bushes 1.5 metres (4 foot high) from which at five years the young shoots and leaves are picked.
After 24 hours spread on shelves in the 'withering' lofts, the tea leaves are broken up by rolling machines, which release the essential oils, and allowed to ferment. This process is then halted by passing the leaves through ovens where moisture is removed and a blackish brown black tea emerges ready for shifting into the various grades.
Green tea is steamed and quickly dried before fermentation, remaining partly green in color.
Many high quality teas are grown at high elevations, up to 1,500 meters (4,900 feet), as the plants grow more slowly and acquire more flavor.
Two principal varieties are used: Camellia sinensis var. sinensis, which is used for most Chinese, Formosan and Japanese teas, is native to southeast China and was the first tea plant to be discovered. It was recorded and used to produce tea 3,000 years ago.
In 1823 C. sinensis var. assamica was found growing wild in northern India, and some 10 years later tea plantations were established in as Assam and then in Sri Lanka. It is used in Pu-erh and most Indian teas (but not Darjeeling).
Combined, China and India supplied 62% of the world's tea in 2016.
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| Closeup of leaves of tea plant Camellia sinensis |
Left to itself Camilla sinensis will grow into tree reaching 13 metres (40 ft), but it is restricted in cultivation to bushes 1.5 metres (4 foot high) from which at five years the young shoots and leaves are picked.
After 24 hours spread on shelves in the 'withering' lofts, the tea leaves are broken up by rolling machines, which release the essential oils, and allowed to ferment. This process is then halted by passing the leaves through ovens where moisture is removed and a blackish brown black tea emerges ready for shifting into the various grades.
Green tea is steamed and quickly dried before fermentation, remaining partly green in color.
Many high quality teas are grown at high elevations, up to 1,500 meters (4,900 feet), as the plants grow more slowly and acquire more flavor.
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| Tea plantation Pixiebay |
Two principal varieties are used: Camellia sinensis var. sinensis, which is used for most Chinese, Formosan and Japanese teas, is native to southeast China and was the first tea plant to be discovered. It was recorded and used to produce tea 3,000 years ago.
In 1823 C. sinensis var. assamica was found growing wild in northern India, and some 10 years later tea plantations were established in as Assam and then in Sri Lanka. It is used in Pu-erh and most Indian teas (but not Darjeeling).
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| Sri Lanka tea harvest. Pixibay |
Combined, China and India supplied 62% of the world's tea in 2016.
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