Camellia sinensis
| Tea Plant | ||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
 Camellia sinensis foliage
|
||||||||||||||
| Scientific classification | ||||||||||||||
|
||||||||||||||
| Binomial name | ||||||||||||||
| Camellia sinensis (L.) Kuntze |
Camellia sinensis is the tea plant, the plant species whose leaves and leaf buds are used to produce tea. It is of the genus Camellia (Chinese: 茶花; pinyin: Cháhuā), a genus of flowering plants in the family Theaceae. White tea, green tea, oolong and black tea are all harvested from this species, but are processed differently to attain different levels of oxidation. Kukicha (twig tea) is also harvested from camellia sinensis, but uses twigs and stems rather than leaves.
The name sinensis means Chinese in Latin. Camellia is taken from the Latinized name of Rev. Georg Kamel, S.J. (1661-1706), a Czech-born Jesuit priest who became both a prominent botanist and a missionary to the Philippines (it is not uncommon for members of the Catholic Jesuit order to combine careers in scholarship with their religious work). Though Kamel did not discover or name the plant, Carl Linnaeus, the creator of the system of taxonomy still used today, chose his name for the genus of this tree to honor Kamel's contributions to science. Older names for the tea plant include Thea bohea, Thea sinensis and Thea viridis.
Contents |
Description
Camellia sinensis is native to mainland South and Southeast Asia, but is today cultivated across the world, in tropical and subtropical regions. It is an evergreen shrub or small tree that is usually trimmed to below two metres (six feet) when cultivated for its leaves. It has a strong taproot. The flowers are yellow-white, 2.5–4 cm in diameter, with 7 to 8 petals.
The seeds of Camellia sinensis and Camellia oleifera can be pressed to yield tea oil, a sweetish seasoning and cooking oil that should not be confused with tea tree oil, an essential oil that is used for medical and cosmetical purposes and originates from the leaves of a different plant.
The leaves are 4–15 cm long and 2–5 cm broad. Fresh leaves contain about 4% caffeine.[1] The young, light green leaves are preferably harvested for tea production; they have short white hairs on the underside. Older leaves are deeper green. Different leaf ages produce differing tea qualities, since their chemical compositions are different. Usually, the tip (bud) and the first two to three leaves are harvested for processing. This hand picking is repeated every one to two weeks.
Cultivation
Main article: Tea cultivation.
Camellia sinensis is mainly cultivated in tropical and sub-tropical climates, in areas with at least 50 inches of rainfall a year. However, it is commercially cultivated from the equator to as far north as Cornwall on the UK mainland[2]. Many high quality teas are grown at high elevations, up to 1500 meters (5,000 ft), as the plants grow more slowly and acquire a better flavor.
Tea plants will grow into a tree if left undisturbed, but cultivated plants are pruned to waist height for ease of plucking. Two principal varieties are used, the small-leaved Chinese variety plant (C. sinensis sinensis) and the large-leaved Assamese plant (C. sinensis assamica), used mainly for Black tea.
INDIAN TEAS
The three main growing regions in India for tea are Darjeeling, Assam and Nilgiri.
Tea is defined by the region it is grown in.
Because of the exquisite growing conditions Darjeeling is considered by tea lovers to be the finest of the Indian teas. Assam is the largest producing area in India at 473,000 metrics tons annually. Assam tea has a rich taste, bright liquors and considered by many to be the finest tea in the world.
Asssam has 271,768 hectares of Tea Gardens with 43,293 estates producing Assam Tea.
Nilgiri tea is grown in the South Indian Blue Mountian range. This growing region covers 62,039 hectares and has 62,145 tea estates. Annual tea production is approximately 120,000 tons.
Bear in mind that globally tea is the same plant Camellia Sinensis but the growing conditions are what make each tea unique and different.
Chinese Teas
The Chinese plant (sometimes called C. sinensis var. sinensis) is a small-leaved bush with multiple stems that reaches a height of some 3 meters. It is native to south-east China. The first tea plant to be discovered, recorded and used to produce tea three thousand years ago, it yields some of the most popular teas.
C. sinensis var. waldenae was considered a different species, Camellia waldenae by S.Y.Hu,[3] but it was later identified as a variety of C. sinensis[4]. This variety is commonly called Walden's Camellia. It is seen on Sunset Peak and Tai Mo Shan in Hong Kong. It is also distributed in Guangxi Province, China.[3]
Diseases
-
Main article: List of tea diseases
Medical uses
- The leaves have been used in traditional Chinese medicine (TCM), and other medical systems to treat asthma (functioning as a bronchodilator), angina pectoris, peripheral vascular disease, and coronary artery disease.
Tea extracts have become field of interest, due to their notional antibacterial activity. Especially the preservation of processed organic food and the treatment of persistent bacterial infections are being investigated.
- Green tea leaves and extracts have shown to be effective against bacteria responsible for bad breath.
- The tea component epicatechin gallate is being researched because in-vitro experiments showed that it can reverse methicillin resistance in bacteria like Staphylococcus aureus. If confirmed, this means that the combined intake of a tea extract containing this component will enhance the effectiveness of methicillin treatment against some resistant bacteria.
See also
References
- ^ "Camellia sinensis". Retrieved on 2008-02-18.
- ^ Telegraph Online, 17 Sept 2005. http://www.telegraph.co.uk/gardening/main.jhtml?xml=/gardening/2005/09/17/gtea17.xml
- ^ a b The International Camellia Society (ICS)
- ^ Ming, T. L. (1992) A revision of Camellia sect. Thea. Acta Botanica Yunnanica. 14(2), 115-132. In Chinese.
External links
- Camellia sinensis (TSN 506801). Integrated Taxonomic Information System. Retrieved on 16 February 2006.
- Camellia sinensis from Purdue University
- Plant Cultures: botany and history of the tea plant
- Camellia sinensis Classification from Toklai Tea Research Station, Jorhat, Assam.
- Antibacterial Activity of Green Tea Extracts against Streptococcus anginosus group: http://ci.nii.ac.jp/naid/10017425510/en/
- The effect of a component of tea (Camellia sinensis) on methicillin resistance in Staphylococcus: http://jac.oxfordjournals.org/cgi/content/abstract/42/2/211
- List of Chemicals in Camellia sinensis (Dr. Duke's Databases)
Why are we here?
All text is available under the terms of the GNU Free Documentation License
This page is cache of Wikipedia. History