It’s an ever green shrub native to East Asia and Indian subcontinent, grown today across the world. The two main varieties of Camellia Sinensis cultivated to produce tea are Camellia Sinensis var. Sinensis, that is the Chinese variety, and Camellia Sinensis var. Assamica, the Indian variety.
Depending on the oxidation level and processing method these 2 varieties of Camellia Sinensis produce 6 classes of tea: white tea, green tea, yellow tea, oolong tea, black tea and pu erh tea.
White teas are the least processed of all teas. They are dried shortly after harvesting. Mild in flavor with natural sweetness.
Green teas leaves are immediately steamed or heated to prevent oxidation, rolled and dried. Delicate, refreshing and vegetative taste.
Semi-oxidized tea leaves, extremely flavorful and aromatic with combined taste and color qualities of green and black teas.
Fully oxidized tea leaves, with rich and bold flavor and amber brew. Most common type of tea.
Fully oxidized tea that undergoes post fermentation. It is only produced in Yunnan region of China. Earthy and mushroomy flavours.
A herbal tea or herbal infusion / tisane as it is called in different parts of the world. This sort of infusions are not from the plant Camellia Sinensis and as such have no caffeine (with the exemption of Mate).