 The tea plant is one of the Camellia family (Camellia Sinensis) which is indigenous to China and India.
The leaves are stiff, shiny and pointed, and the flowers, which resemble the buttercup in shape, are white with golden stems. The plant requires a warm, wet climate with at least 50 inches (135mm) of rain a year and well-drained soil. It grows at varying
altitudes up to 7,000 feet.
The quality of tea depends on climatic conditions. At higher altitudes the growth of the plants is slower and the crops smaller, but the quality will generally be better. Only the bud and two top leaves from each stalk are picked for processing.
Like wine, each crop reflects the character of the region in which it is grown. Soil, climate, the amount of rain and time of the year the tea is plucked influences its character. China is credited with originating tea cultivation, and tea plants
now grow in about 30 countries. However the best quality teas come from Sri Lanka (Ceylon Tea) or India.
 How the fresh leaves of the tea plant are processed and their level of contact with oxygen determine resulting types of tea. During oxidation, tea leaves undergo
natural chemical reactions that result in distinctive color and taste characteristics. Green tea is not oxidized at all the leaves are steamed, rolled and dried while black tea is allowed to oxidize for two to four hours. Oolong tea falls somewhere
between green and black teas, in that the leaves are only partially oxidized.
Herbal teas do not come from Camellia sinensis, but are an infusion of leaves, roots, bark, seeds or flowers of other plants. They lack many of the unique characteristics of tea and are not linked with the research on the potential health benefits
of traditional teas. |
