Camelia Sinensis 101

We use the word “tea” for just about any and every plant steeped in hot water, but did you now that tea actually refers to a specific plant called camelia sinensis? Technically other herbs, leaves, fruits, or roots that have been steeped in boiling water produce what many parts of the world refer to as a tisane or herbal infusion. Camelia sinensis alone properly bears the name “tea.” 

So what is camelia sinensis? And how does one plant produce so many varieties of tea? Great questions. While a lot of artistry and craftsmanship goes into the myriad forms of tea available, we’ll look at the most common varieties: white, green, oolong, black, and pu’erh. That’s right; all of these teas are made from the same plant. This tends to blow people’s minds. What? Green tea and black tea are the same plant?! How can that be? The key is all in oxidation. 

You know how an apple begins to darken and discolour after that first bite? This process is called oxidation and is a chemical reaction with the air whereby the plant begins to age, ferment, and, with too much time, decay. As soon as a plant is plucked it begins to oxidize. Controlling the degree of oxidation changes the final flavor of the tea. Similarly, the process of cutting off the oxidation process is equally important. Tea Makers add different forms of heat to the leaves in order to keep the leaves from further oxidation. 

White Tea uses only the youngest tea leaves which are immediately laid in the sun to cut off the oxidation process. The resulting tea is only 5% oxidized and has a light, sometimes floral taste. The best White Tea is made at 170 degrees farenheit for 2-3 minutes. 

Green Teas are plucked and allowed to oxidize up to 10% before added either a wet or dry heat to cut off the oxidation. Steaming the leaves, as is traditionally done in Japan, produces a bright color and notes of seaweed and or spinach. Pan-frying, which is typical of Chinese Green Teas, produces deep, nutty notes. Green Tea is ideally brewed with 180 degrees farenheit for 2-3 minutes. 

Oolong is the most diverse of teas with an oxidation range from 12-88%. Some Oolongs will be dark, rich, and almost creamy. Others are light green and vegetal. Taiwan is especially known for their many Oolong varieties. Oolong can be steeped and re-steeped using 185 degree water for 2-5 minutes. 

Black and Pu’erh teas are oxidized 90-100% and produce a heavy, dark, and potentially astringent cup. Pu’erh is especially unique because the leaves are allowed to ferment and age, producing a deep earthy flavor profile. Black and Pu’erh tea can be very strong but is best made with boiling water and allowed to steep for 2-5 minutes. 

All camelia sinensis teas contain differing amounts caffeine and a powerful amino acid called “L-Theanine” also known as the “zen drug.” L-Theanine acts to pace the release of caffeine into the blood stream givng you a “zen-like” sustained focus instead of a temporary coffee-buzz. Similarly, all of the above teas are rich in antioxidants which may help to combat heart disease and cancer. Lastly, the astringent tannins in the tea plant aid to detoxify and curb one’s appetite, making any tea the perfect complement to a meal instead of coffee, alcohol, or soda. As such, regular tea drinking may support healthy liver, kidneys, and GI-tract as well as promote healthy weight management. 

I should mention that in addition to the varieties listed above, there is no end to differing flavored teas. Tea Masters have been flavoring teas for centuries in one of two ways. The first is falvoring through herbal inclusion. A famous example of this would be a jasmine green tea, which is scented with jasmine by layering the tea leaves with dried jasmine blossoms. As the tea and flowers dry and age, the fragrance from the jasmine flowers passes to the tea to craft a scintilating cup of floral green tea. While green is often paired with jasmine, white tea may be paired with rose, pu’erh with chrysanthemum, and oolong with osmanthus. But there are no rules! Any number of herbs, flowers, nuts, or fruit pieces may be “included” to create a naturally flavored tea.

The second method of flavoring tea is through an essential oil bath, such as in the case of the famous Earl Grey. As often happens, this cleverly citrus tea was originally a tragic mistake! During a shipment of bergamot oil and unflavored black tea, the crates broke and the leaves were covered in the essential oil. The leaves (and money they represented) couldn’t be wasted! So tea was made and it soon became a recipe in high demand. This method of flavoring teas can be varied to no end as well, creating any number of flavor combinations. The only type of flavored tea that hasn’t been mentioned is the auspicious smoked tea, such as Lapsang Souchang. Also, originally a mistake, but destined for greatness.

Well, that’s it! Of course, every Tea Maker knows their tea the best, so it’s always worth trying their instructions printed on the box, bag or jar. But enough reading about tea. Go put on the kettle and pour yourself a delicious and healthy cuppa!