Plant of Green Tea - Everything About Camellia Sinensis

Camellia sinensis is a plant widely known as an ingredient in green tea.

Its history originates in China, and over its long history, it has spread to various regions in South Asia, Southeast Asia, and Japan.

Camellia sinensis is classified into two main varieties: the Chinese variety and the Assamese variety, with the Chinese variety being predominantly grown in Japan.

It prefers warm and humid climates, and regions like Uji in Kyoto, famous for its matcha (powdered green tea), and Shizuoka Prefecture are well-known for its cultivation.

New varieties are still being developed in Japan, and the curiosity and dedication of tea farmers have led to the creation of many unique varieties. Tea from a single tree reflects the climate and characteristics of each region, fostering a diversity of flavors and features.

Japanese tea culture, a fusion of tradition and technology, brings us the rich blessings of nature and culture through tea grown with time and care.

What Plant is Green Tea Made From?

Did you know that green tea, a Japanese tea, is made from the leaves of the Camellia sinensis plant, the same as black tea and oolong tea?

Camellia sinensis (L.) O. Kuntze, an evergreen tree belonging to the family Camellaceae, was given its scientific name by the botanist Otto Kuntze in 1887.

In the fall, it produces small white flowers similar to camellias and tea berries after the flowers wither.

There are various theories about the origin of Camellia sinensis, but the most likely origin is the warm and rainy regions of Sichuan, Yunnan, and Guizhou provinces in southwestern China, from where it spread throughout South Asia, Southeast Asia, and Japan.

The Chinese variety is relatively resistant to cold and has thin leaves about 5 cm in length.

On the other hand, the Assamese variety is less tolerant of cold, grows taller, and has thick leaves measuring about 20 cm in length.

About the Origin of Green Tea

Origin of Tea

There are various theories about the origin of tea, but the warm and rainy regions of Sichuan, Yunnan, and Guizhou provinces in southwestern China are considered the most likely.

Over the course of its long history, tea has spread throughout South Asia, Southeast Asia, Japan, and other regions.

Tea is said to have been discovered in ancient China during the Shennong period (around 2700 B.C.).

It is a well-known story that tea leaves were used to detoxify the body whenever it was poisoned—up to 72 times a day—during the examination of the leaves of wild plants and trees.

Development in China

Tea first appeared in literature in 59 B.C. during the Han Dynasty in China.

Later, during the Tang Dynasty (618-907), tea became widely popular, and a drinking culture was formed.

The “Tea Sutra,” written during this period, is said to be the oldest tea book in the world. It details the history of tea, its cultivation, production methods, and drinking practices, laying the foundation for tea culture.

Introduction to Japan

Tea was introduced to Japan during the Nara period (710-794) by monks Saicho and Kukai, who brought back tea seeds from China.

Tea became popular in earnest during the Kamakura period (1185-1333), when Zen monk Eisai wrote “Kissa Yojoki,” a book about tea and its benefits.

Since then, tea has been consumed by Japanese warriors and aristocrats, leading to the development of the tea ceremony culture.

Types of Camellia Sinensis

Camellia sinensis is classified into two main varieties: the Chinese variety and the Assamese variety.

Each of these varieties has different characteristics that influence the regions in which they are grown and the types of tea they produce.

Chinese Variety

The Chinese variety (Camellia sinensis var. sinensis) is relatively cold hardy and has small, thin leaves.

It is grown mainly in China, Japan, and Taiwan, and is used to produce green tea, white tea, and oolong tea.

The leaves of the Chinese variety have a delicate flavor and aroma, producing high-quality tea.

Assam Variety

The Assamese variety (Camellia sinensis var. assamica) is native to the Assam region of northeastern India.

This variety is less tolerant of cold and has large, thick leaves.

It is mainly suited for black tea production, producing tea leaves with a strong flavor and intense color.

It is also widely grown in tea gardens in Sri Lanka and Africa.

Camellia Sinensis var. Sinensis

There are two main types of tea trees: the Chinese variety and the Assamese variety.

There are also Cambodian varieties and hybrids between the Chinese and Assamese types.

Tea trees cultivated for Japanese tea are mainly of the Chinese variety, including “Yabukita,” “Sayama Midori,” and “Samidori.”

These are characterized by their fragrant and delicate flavor and have long been the foundation of Japanese tea.

The breeding of tea in Japan began in earnest during the Meiji period (1868-1912), and it is said that there are more than 100 varieties of tea in Japan, classified by production area, cultivation method, and variety.

Yabukita, in particular, is a neutral variety that is resistant to cold and easy to cultivate.

It accounts for about 70% of Japan’s tea production and can be considered the representative tea of Japan.

It is known for its high quality and high yield and is widely enjoyed as sencha, deep-steamed tea, gyokuro, and more, with its perfect balance of full-bodied bitterness and nourishing sweetness.

Camellia Sinensis var. Assamica

There are two main types of tea trees: Chinese and Assamese variety.

The Assamese variety was discovered and named after the Assam region in northeastern India.

This variety is well suited to warmer climates and higher humidity, and it has high heat tolerance.

Assamese tea leaves are large, thick, and high in tannins, giving them a rich, robust flavor.

Assam is particularly well suited for the production of black tea, which has a dark reddish-brown color and a strong aroma.

Assam black tea is ideal for milk tea and chai, offering a robust flavor.

Various Regional Cultivars and Hybrids

There are also hybrid varieties as well.

Taking advantage of their respective characteristics, the Chinese variety is grown in China and Japan, where it is relatively cold hardy, while the Assamese variety is grown in India and Sri Lanka, where it is less cold hardy.

Hybrids combine the cold tolerance of the Chinese variety with the high yields of the Assamese variety and are cultivated in regions with different climates.

In Japan, where Chinese varieties were the mainstay, Assamese varieties were introduced and crossed with native Japanese varieties (Chinese varieties), resulting in the breeding of many superior varieties such as “Benifuuki.”

Cambodiensis (Camellia sinensis var. Pubilimba)

The development of tea varieties is progressing in Japan, and one variety that has been attracting attention in recent years is “Benifuuki” tea.

Benifuuki is a tea variety produced by crossing the Assamese black tea variety “Benihomare” as the mother and the Darjeeling variety “Makura cd86” as the father.

It has a high tannin content, good fermentability, a Darjeeling-like flavor in aroma, and a clear red color.

It has attracted attention because it contains methylated catechins, which have antiallergic effects, and is expected to be effective against hay fever, allergic symptoms caused by dust mites and house dust, and atopic dermatitis.

In addition to Benifuuki, other unique varieties have been created, such as “Minami Sayaka,” with its fresh herb-like aroma and sweet taste, and “Sofu,” with its mellow flower-like aroma and light sweet taste.

How Camellia Sinensis are Grown

Camellia sinensis is an evergreen tree that prefers warm and humid climates.

Cultivation takes place mainly in mountainous areas with good sunlight and ventilation.

When grown from seed, it takes about three years for the saplings to grow.

Pruning and leaf plucking are important to ensure that many new shoots appear.

Generally, the lifespan of a tea tree is 30 to 35 years, but it takes 7 to 10 years before a significant amount of tea leaves can be harvested.

Frost is the natural enemy of the Camellia sinensis, which is vulnerable to cold.

Frost protection fans, which act as large fans, are installed in tea plantations to prevent the tea leaves from being damaged by frost.

The first tea harvest, which takes place from spring to early summer, is considered the highest quality.

During this period, the leaves are tender and full of flavor.

Once harvested, tea leaves are steamed, rubbed, and dried before being made into tea.

This process prevents the tea leaves from oxidizing and brings out their aroma and flavor.

The cultivation of tea trees and tea production is a proud Japanese tradition that combines culture and craftsmanship, with diverse characteristics and features reflecting the climate and geography of each region.

Through tea grown with time and care, we receive the rich blessings of nature and culture.