Camellia sinensis

Camellia sinensis is an evergreen shrub or small tree native to East Asia. Its leaves and buds are processed to make tea.

Green tea: Tea made from leaves heated soon after harvest to limit oxidation. Its processing preserves much of the fresh leaf character.
Tea plant: A cultivated evergreen plant whose leaves and buds are harvested to make tea. This common name describes the species and its cultivated forms.
Tea cultivation in China: The long history of growing and processing tea plants in China. China is a major center of tea cultivation and early tea use.
Tea flush: A new growth of young shoots and leaves on a tea plant. Flushes provide the tender shoots commonly harvested for tea.
Tea trade: The production, exchange, and sale of tea across local and international markets. The species became a globally traded crop through cultivation and processing.
Black tea: Tea made from leaves that undergo substantial enzymatic oxidation before drying. It results when harvested leaves are rolled and allowed to oxidize.
Tea cultivar: A cultivated plant variety selected for inherited traits and maintained through propagation. Cultivars differ in growth, flavor potential, and suitability for particular teas.
Tea cultivation in India: The development of large-scale tea growing in India, especially during the nineteenth century. Commercial plantations there expanded cultivation of the species beyond China.
Tea plucking: The harvesting of young shoots and leaves from tea plants. Plucking determines which leaves and buds enter production.
Tea plantation: A large agricultural estate devoted to growing tea plants and harvesting their leaves. Plantations organize cultivation of the species at commercial scale.

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