Originally from China, the tea plant is an evergreen shrub or tree belonging to the camellia genus of the tea shrub family. From the leaves of Camellia Sinensis and Camellia Assamica, numerous tea varieties are produced for the global market. The cultivation of the tea plant is mainly in the subtropical monsoon climate.
Occurrence and cultivation of the tea plant
The tea character is determined by the soil conditions, climatic conditions as well as the processing of the tea leaves in addition to the characteristics of the tea plant. The two subspecies of the tea plant, Camellia Sinensis and Camellia Assamica form the basis for by far the largest amount of tea production worldwide. Camellia Sinensis has been cultivated and used as a tea beverage for thousands of years. Sinensis is the Latin translation for “from China.” The shrubby plant reaches a height of three to four meters. It must therefore be pruned during cultivation to reach a practical height for harvesting. In addition, this is to prevent flowering as well as fruiting. The dark green leaves are glossy and smooth. They reach a length of about twelve centimeters and a width of about three centimeters. In addition to subtropical and tropical areas, Camellia Sinensis can also be grown in harsher conditions in the highlands. Due to the slower growth, high quality is achieved there. Main cultivation areas of Camellia Sinensis are China, India and Japan as well as Sri Lanka, in the East Asian region and Turkey. Camellia Assamica was discovered 150 years ago in the Indian province of Assam. The tea tree can grow up to 20 meters high and has large leaves. It needs a lot of moisture and does not tolerate frost. It thrives especially well in flat, swampy areas. The tea obtained from the leaves is particularly spicy and rich.
Effect and use
The small leaves of Camellia Sinensis contain only a small amount of tannin and have a delicate floral aroma. This plant is particularly suitable for making green tea and light light teas. The tea plant Camellia Sinensis is also cultivated in the southwest and southeast of China in the so-called varieties Camellia Sinensis Dehungensis and Camellia Sinensis Pubilimba. The tea character is determined not only by the characteristics of the tea plant, but also by the soil, climatic conditions and the processing of the tea leaves. In addition to mechanical harvesting, many of the high-quality teas are still hand-picked. The Camellia Assamica has a higher tannin content than the Camellia Sinensis and is particularly suitable for spicy, rich teas. Today, mainly tea varieties are cultivated that were bred from crosses of these two subspecies of the tea plant. These are considered to be particularly hardy and high-yielding. During harvesting, only young leaves are picked. In the further process, the leaves are prepared for final production by withering, rolling, fermenting and drying. An important processing step is fermentation, which influences the taste, aroma and appearance, especially in the case of black tea. The combination of the plant substances with oxygen reduces the bitter taste. Due to the different production methods, different types of tea can be obtained from the tea plant:
- White tea: In this type of tea, the leaves are processed in a particularly gentle process, whereby the tea largely retains its original flavor and ingredients. White tea was first cultivated in the Chinese province of Fujian. Nowadays, high-quality white teas are also produced in India, Sri Lanka and Africa. White tea shows a fresh and pleasantly sweet taste.
- Green tea: the many varieties of green tea are mainly produced in China and Japan. In China, the manufacturing process achieves a floral and slightly tart flavor through a light roasting. In Japan, on the other hand, a grassy, fresh flavor is preferred. For this purpose, the green tea is treated with steam.
- Yellow tea: the yellow tea obtained from the tea plant, unlike green tea, is first left to rest and only then processed. To do this, the heated tea leaves are temporarily stored in paper or cloth and then dried differently depending on the variety.
- Oolong: The production of this attractive and versatile tea variety is complex and requires experience. The different flavor variations are produced by the respective degree of fermentation.
- Black tea: for the production, the fresh leaves are spread on grids for a day. The supple leaves are fermented after subsequently rolling and withering. During this process, the leaf discolors and valuable aromas are formed. Quality and taste are decisively shaped by the fermentation technique.
- Pu Erh: Traditional Chinese tea is obtained from the large leaves of ancient, wild tea trees in southwest China, as well as Burma, Vietnam and Laos. The chemical composition is quite different from other tea plant leaves. Unlike the usual manufacturing process, the leaves are pressed into molds and stored after wilting and roasting without fermentation. Later, it is made into green and dark Pu Erh tea.
- Matcha tea: this Japanese specialty is not a common tea infusion, but an extract of fresh, ground green tea leaves.
Importance for health, treatment and prevention.
Tea not only provides a pleasant taste, but also has different effects. Black tea contains caffeine, which increases the ability to concentrate. It also contains other nutrients such as vitamin B, potassium, fluoride and manganese. These active ingredients are said to be beneficial for the nerves and blood pressure, among other things. Also contained in black tea are polyphenols and tannins, which are said to have anti-inflammatory and cancer-preventive properties. The components theobromine and theophylline are good for the bronchial tubes. Green tea is not only popular in Asia, as it is said to have a variety of healthy effects. Its ingredients include caffeine, amino acids and flavonoids (secondary plant compounds), as well as polysaccharides (polysaccharides) and fatty acids. Likewise, numerous vitamins, minerals and trace elements are contained in green tea. This combination of valuable ingredients is said to have a detoxifying, anti-inflammatory and digestive effect. It is also said to strengthen the immune system and lower cholesterol levels. Green tea’s properties also reportedly include cancer-preventing neutralization of free radicals, as well as boosting concentration and performance. Since it is said to improve fat metabolism and accelerate fat burning, the tea is also commonly used in dieting. In addition to caffeine, white tea contains polyphenols and secondary plant compounds, which are said to help strengthen the immune system and the connective tissue of the skin. As with green tea, it is also said to stimulate fat metabolism. Pu Erh tea is said to have a health-promoting effect on the immune system, digestive tract and metabolism, and to have an anti-inflammatory and cholesterol-lowering effect. Oolong tea is said to contain valuable antioxidants and therefore have a cancer-preventive effect. In addition, besides caffeine, it is said to have the minerals selenium, potassium and carotene, as well as vitamins A, B, C, E and K. Therefore, oolong tea is also said to increase metabolism and concentration, strengthen the immune system and be helpful in losing weight. From the tea plant are obtained about 3000 different varieties of tea in different cultivation and production methods. In addition to many references to a health-promoting effect, however, the residues from pesticides are sometimes also critically discussed.
