What Is Tea? It All Begins With Camellia sinensis
It sounds like a simple enough question, right? But even the most seasoned tea lovers sometimes pause. Let’s clear it up once and for all: true tea comes from just one magical plant—Camellia sinensis—specifically its leaf buds, leaves, and sometimes the stem.
Now let’s break that name down. Camellia is the genus, and sinensis? That’s Latin for “from China.” So yes, the plant’s full name literally means “the tea tree from China.”
Here’s the thing: if your brew doesn’t come from Camellia sinensis, it’s technically not tea. We’re not here to ruin your rose petal dreams or chamomile rituals—those herbal blends are absolutely delightful! But in the world of tea purists, they’re more like cozy infusions than the real deal.
The leaves and stems from a Camillia sinensis plant grow in Yunnan, China
There are two main branches of this fabulous tea plant family—Camellia sinensis var. sinensis and Camellia sinensis var. assamica. They’ve got different leaves and slightly different vibes, but both come from the same legendary tea tree that brings joy to cups all around the world.
Camellia sinensis var. sinensis
As the name hints, Camellia sinensis var. sinensis has its roots (quite literally!) in China. These little-leaf tea plants love cooler mountain climates, and nowadays, you’ll find them growing mostly in China, Japan, parts of Southeast Asia, and a few cozy corners of the Himalayas.
They’re a bit picky, but in the best way—sinensis thrives in misty, humid places with just the right conditions: average annual temps above 10°C (50°F), rainfall over 1500 mm (59 inches), and soil that’s slightly acidic with a pH of 4.0 to 6.5. That’s why provinces like Fujian and Zhejiang are a dream home for these tea trees.
The sinensis variety is also recognized for its smaller leaves—mature leaves typically measure under 20 cm² (3.1 in²)—and its natural growth as a compact shrub. In the wild, these tea trees can grow up to 2 to 3 meters (6.5 to 10 feet) tall, but in cultivated gardens, they’re usually pruned to 0.8 to 1.2 meters (2.6 to 4 feet). This helps make leaf-plucking more efficient and ensures the plants stay healthy and manageable.
Camellia sinensis var. sinensis growing on a tea farm within the West Lake Scenic Area, Zhejiang, China
Camellia sinensis var. assamica
Now let’s talk about the other half of the tea tree family—Camellia sinensis var. assamica. While her sibling, var. sinensis, prefers misty mountain vibes, assamica thrives in warm, jungle-like lowlands. Think lush forests, steamy weather, and a whole lot of sunshine.
Originally from Yunnan in China and the Assam region of India, this variety has since made itself at home in tropical regions of China—like Yunnan—as well as tea gardens across Sri Lanka, northeastern India, and much of Africa. Assamica is naturally more resilient, disease-resistant, and adaptable to different environments, which makes it a great fit for tropical climates with plenty of rain (we’re talking 254 cm or 100 inches a year!) and warm average temperatures around 29°C (85°F). And guess what? If the landscape’s right, this tea can grow just as happily at high altitudes above 2,000 meters (6,500 feet) as it does down in the flat Assam valley.
And now for a little tea tree glow-up—assamica doesn’t just grow; it soars. Left untouched, it can stretch into a small tree, standing 10 to 15 meters (35 to 50 feet) tall with a real trunk and spreading branches. Its glossy, robust leaves are big and bold—measuring anywhere from 7 to 22 cm (2.5 to 8.5 in) long and 3 to 8 cm (1 to 3 in) wide, with prominent veins along the edges.
A wild Camellia sinensis var. assamica tree in Yunnan, China
Variety vs. Cultivar
Let’s break down a common point of confusion when it comes to tea plants: what’s the difference between a variety and a cultivar? While they sound similar, the distinction is key to understanding how tea evolves—both naturally and through human care.
A variety (or botanical variety) occurs naturally from seeds. That means every new tea plant grown from seed carries a bit of genetic unpredictability—no two plants are exactly the same, even if they come from the same parent. Over time, nature shapes these differences through adaptation and survival.
A cultivar (short for “cultivated variety”), on the other hand, is a plant that’s been selectively bred by humans to lock in desirable traits—like flavor profile, aroma, yield, or disease resistance. Instead of relying on seeds, growers propagate cultivars through cloning methods such as grafting or cuttings, ensuring each new plant is genetically identical to the original.
One famous example? The purebred Da Hong Pao cultivar. In the early 1960s, scientists at the Chinese Academy of Agricultural Sciences and the Fujian Tea Research Institute successfully propagated cuttings from the six legendary mother trees of Wuyi Mountain. The goal: to preserve their rare and revered characteristics for future generations. These cuttings became the foundation of the purebred Da Hong Pao cultivar. In 1985, it was reintroduced to Wuyi Mountain for wider cultivation, and by 2012, it was officially recognized as a Fujian provincial cultivar—thanks to its stable genetics, adaptability, and consistently high quality.
The six legendary mother Da Hong Pao trees, Fujian, China
So, next time you sip a tea labeled with a specific cultivar, you’ll know: it’s not just about the taste—it’s about generations of care, science, and a little bit of plant magic.
