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 have different leaf shapes 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 can be a bit particular, but in the best way. The sinensis variety thrives in misty, humid regions with just the right conditions: average annual temperatures above 10°C (50°F), rainfall over 1500 mm (59 inches), and slightly acidic soil with a pH between 4.0 and 6.5. That’s why provinces like Fujian and Zhejiang are such ideal homes for these tea trees.
This variety is also known for its smaller leaves. Mature leaves typically measure under 20 cm² (3.1 in²), and the plant naturally grows as a compact shrub. In the wild, these tea trees can reach heights of 2 to 3 meters (6.5 to 10 feet), but in cultivated gardens, they’re usually pruned to around 0.8 to 1.2 meters (2.6 to 4 feet). This makes leaf-plucking more efficient and helps keep the plants healthy and easy to manage.
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 its sibling, var. sinensis, prefers misty mountain climates, assamica thrives in warm, jungle-like lowlands. Think lush forests, steamy weather, and an abundance of sunshine.
Originally native to Yunnan in China and the Assam region of India, this variety has since made itself at home in tropical parts of China, such as 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 bit of a 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 essential to understanding how tea evolves both through nature and through human cultivation.
A variety, also known as a botanical variety, occurs naturally from seeds. This means every new tea plant grown from seed carries a degree of genetic variation. No two plants are exactly the same, even if they come from the same parent. Over time, these natural differences are shaped by adaptation and survival in the wild.
A cultivar, short for “cultivated variety,” is different. It is selectively bred by humans to preserve specific traits such as flavor, aroma, yield, or disease resistance. Instead of growing from seeds, cultivars are propagated through cloning methods like grafting or cuttings. This guarantees that each new plant is genetically identical to the original.
One famous example is 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. Their goal was to preserve the trees’ rare and revered characteristics for future generations. These cuttings became the genetic foundation for what is now known as the purebred Da Hong Pao cultivar. In 1985, it was reintroduced to Wuyi Mountain for broader cultivation, and by 2012, it was officially recognized as a Fujian provincial cultivar for its stable genetics, adaptability, and consistently high quality.
So next time you sip a tea labeled with a specific cultivar, remember this: it’s not just about the taste. It’s about generations of care, scientific intention, and a touch of plant magic.
The six legendary mother Da Hong Pao trees, Fujian, China
