No. 002 The Camellia sinensis The plant at the origin of all teas
TSURU COLLECTION • ARTICLE 002
The Camellia sinensis
14 to 16 min read • Level: introductory • Cap sur le Thé
The plant at the origin of all teas. After discovering the origins of tea in our first chapter, a new question naturally arises: where does the tea we enjoy today really come from? Behind the countless colors, aromas, and traditions lies a single shrub, modest in appearance but extraordinary in its richness: the Camellia sinensis.
All teas, whether green, black, white, yellow, oolong, or pu-erh, come from a single plant:
the Camellia sinensis
It is then the harvest, terroir, and processing methods that give rise to their incredible diversity.
A unique plant at the origin of all teas
When we think of tea, we often imagine a great diversity of plants. Green tea, black tea, white tea, oolong, or pu-erh seem to belong to different families because their flavors and characters are so contrasting.
Yet, the reality is far more fascinating.
All true teas come from a single botanical species: the Camellia sinensis.
This plant, cultivated for millennia in Asia, is the starting point of all great tea traditions. It is neither the plant nor its variety that alone creates the diversity of teas, but the subtle dialogue between terroir, climate, cultivation methods, and the expertise of the producers.
Understanding the Camellia sinensis means returning to the very source of tea.
A shrub shaped by centuries of patience
In the wild, the Camellia sinensis can become a true tree and grow several meters tall.
In tea gardens, however, it takes on a completely different appearance.
Producers regularly prune it to keep the young shoots at picking height. This pruning is not just practical: it also promotes the renewal of the tenderest leaves, those that will give rise to the most refined teas.
Every spring, the shrub covers itself with new shoots. For an experienced picker, this is the most anticipated time of the year.
A single plant, thousands of aromatic profiles
How can the same plant produce a vegetal sencha, a deep umami gyokuro, a full-bodied black tea, or a floral oolong?
The answer lies not in the species itself, but in the whole of the choices made by humans.
Climate, altitude, soil composition, the cultivated variety, the harvest period, and processing techniques profoundly influence the character of the tea.
Like a fine wine, tea expresses both its terroir and the expertise of those who produce it.
DID YOU KNOW?
Mint, verbena, rooibos, or chamomile infusions are not teas in the botanical sense. Only the leaves of the Camellia sinensis can produce true tea.
The two main varieties of Camellia sinensis
Botanists generally distinguish two main varieties.
The Camellia sinensis var. sinensis, originating in China, has small leaves and tolerates cooler climates relatively well. It is at the origin of many great Chinese teas as well as the majority of Japanese teas.
The Camellia sinensis var. assamica, discovered in the Assam region of India, develops much larger leaves. It appreciates hot and humid climates and often gives rise to powerful and generous black teas.
Over the centuries, these two varieties have given rise to a multitude of cultivars selected for their aromatic qualities and their adaptation to different terroirs.
Japan: revealing rather than transforming
Although tea was born in China, Japan gave it a unique expression.
Japanese producers first and foremost seek to preserve the natural freshness of the leaf. Shortly after harvest, the leaves are exposed to steam in order to stop their oxidation.
This technique allows them to retain their intense green color as well as their vegetal, marine, and umami notes that make the great Japanese teas famous.
Each cup then becomes a reflection of a landscape, a season, and the meticulous work of the producer.
Behind every leaf lies a cultivar
Just as the vine has its grape varieties, tea has its cultivars.
In Japan, names like Yabukita, Saemidori, or Okumidori have become references.
Each cultivar has its own personality: some favor sweetness, others umami, length on the palate, or resistance to climatic conditions.
The choice of cultivar already constitutes a first signature of the tea, long before its harvest.
Among the most astonishing cultivars, Anji Bai Cha stands out for its very light young shoots and its particularly delicate profile.
A plant that tells the story of landscapes
From the mists of the Chinese mountains to the hills of Shizuoka, from the gardens of Uji to the plantations of Kagoshima, Camellia sinensis has accompanied landscapes for centuries.
The same species, but infinite expressions.
Perhaps that is where all the magic of tea lies: behind every leaf lies a place, a season, a hand that picks it, and expertise passed down with patience.
Conclusion
Knowing the Camellia sinensis means looking at your cup differently.
You then understand that the richness of tea does not come from a multitude of plants, but from a single species capable of expressing an almost infinite diversity thanks to the work of the men and women who cultivate it.
In the next chapter, we will discover how these same leaves become, depending on their processing, a green tea, a black tea, an oolong, or a white tea.
A single plant.
An infinity of paths.
TSURU COLLECTION
From tea plant to cup
Place this plant in its history with our article on the origins of tea, then discover how the bud and the first two leaves are picked.
Once harvested, the leaf reveals multiple expressions: consult our guide to the colors of tea, explore our green teas, or discover Japan Genmaicha with Bancha and roasted rice.
© 2026 Cap sur le Thé — Tsuru Collection No. 002.
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Article written by the Cap sur le Thé crew — discover our story.
