The botanical dimension of tea focuses on the classification of the different species and varieties of the Camellia sinensis plant. This plant is the main source of the leaves used for the production of tea. Among the most common species are Camellia sinensis var. sinensis and Camellia sinensis var. assamica.
Varieties
It is important to note that this classification may vary depending on sources and ongoing research. In addition, there are other, more detailed classification systems that identify specific subvarieties and cultivars of Camellia sinensis. This list represents some of the most well-known and studied varieties in the realm of tea.
Camellia sinensis var. sinensis: Also known as Chinese tea, it is the most common variety and is found mainly in China. It is used to produce green tea and white tea.
Camellia sinensis var. assamica: Native to the Assam region of India, this variety is used to produce black tea and some oolong teas.
Camellia sinensis var. cambodiensis: It is found in Cambodia and is used mainly for the production of green tea.
Camellia sinensis var. Pubilimba: This variety is found in Vietnam and is used to produce green tea and black tea.
Camellia sinensis var. taliensis: Native to the Yunnan province of China, this variety is used to produce puerh tea.
Camellia sinensis var. longjingensis: Known as “Longjing tea” or “Dragon Well tea”, this variety is famous in the Zhejiang region of China and is used to produce high-quality green tea.
Camellia sinensis var. yunnanensis: Originally from the Yunnan province in China, this variety is used to produce pu-erh teas and some black teas.
Camellia sinensis var. sinensis f. crispa: This variety is known for its curled leaves and is used to produce oolong tea.
Camellia sinensis var. sinensis f. macrophylla: Also known as “Big-Leaf tea,” this variety is found in the Guangdong region of China and is used to produce oolong teas and some black teas.
Camellia sinensis var. sinensis f. small leaf: This variety is characterized by having smaller leaves and is used to produce green teas and white teas in China.
Leaf morphology and other factors
The tea leaves have a lanceolate shape and a jagged edge, giving them a distinctive appearance. Additionally, the tea plant is a perennial shrub that grows best in tropical and subtropical climates, at altitudes ranging from sea level to about 2,000 meters.
Tea is a plant that requires an adequate amount of sunlight, moisture, and precipitation for proper growth. Factors such as altitude, soil type, and temperature also play an important role in the quality and characteristics of the tea produced.
In summary, the botanical dimension of tea is not only limited to the classification of the species and varieties of the Camellia sinensis plant, but also involves aspects such as the morphology of the leaves, the growth cycle of the plant and the environmental factors that influence their development. These elements are fundamental to understanding the diversity and unique characteristics of the different types of tea.
The botanical classification of tea is important as each variety of the Camellia sinensis plant has unique characteristics that influence the flavor, aroma, and properties of different types of tea.
References
- Balentine, D. A., Wiseman, S. A., & Bouwens, L. C. (2015). The chemistry of tea flavonoids. Critical Reviews in Food Science and Nutrition, 56(16), 2688-2707. DOI: 10.1080/10408398.2015.1025135
- Yang, C. S., Zhang, J., Zhang, L., Huang, J., Wang, Y., & Zhang, J. (2013). Mechanisms of body weight reduction and metabolic syndrome alleviation by tea. Molecular Nutrition & Food Research, 57(1), 79-87. DOI: 10.1002/mnfr.201200035
- Chen, Z. Y., Zhu, Q. Y., Tsang, D., & Huang, Y. (2001). Degradation of green tea catechins in tea drinks. Journal of Agricultural and Food Chemistry, 49(1), 477-482. DOI: 10.1021/jf000833i
- Cabrera, C., Artacho, R., & Giménez, R. (2006). Beneficial effects of green tea—A review. Journal of the American College of Nutrition, 25(2), 79-99. DOI: 10.1080/07315724.2006.10719518