Camellia thea sinensis

 
The leaves of the tea plant provide the tea of commerce.
The terminal shoots with 2 or 3 leaves are collected, every week or every other weeks.
They can be heated immediately to stop any fermentation, this provides green tea, or they can be rolled and fermented for several hours before being oven heated and dried, this provides the black tea
 
Tea Plant

Camellia Sinensis
 
 Scientific Classification

Kingdom :  Plantae
Division : Magnoliophyta
Class : Magnoliopsida
Order : Ericales
Family : Theaceae
Genus : Camellia
Species : Sinensis
 
Binomial Name
 
 Camellia Sinensis
 
Native to
 
Southeast Asia
 
Climate
 
Tropical/subtropical
 
Evergreen plants

Teas
Camellia Sinensis
oolong
green
black
Has a flowery scent and taste
 
Varieties
Camellia Sinensis Assamica
Prefers lowland growing
Higher yields
Most Indian and Sri Lankan teas are from this variety.
 Has a malty and earthy scent and taste.
 
Camellia Sinensis Sinensis
Most tea plants in in china are of this variety.
They are the various cross breeds of the latter two breeds.
 
Camellia Sinensis Parvifolia
This is a Cambodian variety.



Cultural Practices:
The Tea bush prefers an acid soil rich in organic matter.
The Tea bush prefers an acid soil rich in organic matter.
 
Blooming Habits:
The 1.5 inches-wide fragrant white flowers come in the fall.
They are generally self-sterile and are pollinated by insects.
The 1.5 inches-wide fragrant white flowers come in the fall.
They are generally self-sterile and are pollinated by insects.
The 1.5 inches-wide fragrant white flowers come in the fall.
They are generally self-sterile and are pollinated by insects.