Introducing Camellia Sinensis, the mother of all teas
A single plant, infinite expressions. This is the story of where your tea comes from and how to know which one to buy.
I hadn’t forgotten about tea! Quite the opposite, this post has been steeping in my mind, waiting for the right moment to unfurl.
There is a truth about tea that feels almost like a secret, one that often slips unnoticed by those just beginning to explore its world. Every time I speak to someone new to tea, I wait for that moment; the moment of surprise, of disbelief, of wonder.
Because here it is: all tea, every delicate white infusion, every golden oolong, every deep and earthy pu-erh, comes from a single plant: Camellia sinensis, the mother of all teas.
How could that be? How can one plant shape-shift into so many flavors, so many moods? This is the story I want to tell you today, an ode to the leaf that holds multitudes.
The Shape-Shifting Leaf
It has come to my mind that if I ever have a daughter, I’ll name her Camellia. I’m no tea scholar, but I love uncovering stories like this.
Camellia Sinensis is an evergreen plant belonging to the ancient family of Theaceae. Her leaves, tender buds, and even her slender stems are all used to make tea. Known by many names—the tea plant, the tea shrub, the silent alchemist—Camellia sinensis is the mother of all true teas.
From her roots emerge two great lineages: C. sinensis var. Sinensis (native to China), delicate and slow-growing, and C. sinensis var. Assamica (native to India), bold and robust. Yet it is not her origin that defines her taste—it is the hands that touch her, the fire that tempers her, the air that weaves its magic through her veins.
With the gentlest handling, she remains pale and whisper-soft, becoming white tea. Given more time and warmth, she awakens into green tea. A pause, a breath of oxidation, and she deepens into the layered complexity of oolong. Left to darken further, she transforms into black tea, rich and resolute. And when she surrenders to fermentation, she becomes pu-erh, ancient and profound. Even her twigs and stems, often overlooked, find their own purpose in kukicha, an infusion that carries the quiet hum of the earth.
Where Does She Come From?
The only tea plantation I remember visiting was in the Azores Islands long ago. The rest, I’ve learned through taste—but I’m overdue for a tea journey through China, India, and Sri Lanka.
Tea plants thrive at altitudes between 300 and 2,000 meters. The higher the plantation, the more sought-after the tea—explaining the prestige of Ceylon and Darjeeling teas. Camellia sinensis is native to East Asia, with origins likely in the borderlands of northern Burma and southwestern China. While no wild populations of this tea remain, ancient legends trace its discovery back to 2737 B.C., when Emperor Shen Nong, a scholar and herbalist, ordered his water to be boiled for health. As he rested beneath a camellia tree, dried leaves drifted into his pot. Intrigued by the aroma, he took a sip and declared it invigorating. Thus, tea was born—not as a daily indulgence, but as a medicinal elixir.
By 300 A.D., tea had become a daily ritual. It wasn’t until the 19th century that the British introduced tea cultivation to India, seeking to break China’s monopoly. The first commercial plantation was established in Assam in 1837—a staggering 4,573 years after China had already embraced tea. Though native to Indian soil, it was the British who formalized its production, forever shaping the country’s tea legacy.
This is a synthesized version of the wide history of tea in the world, so take this only as an introduction to this fascinating world.
What Is Not a True Tea?
I mentioned above that Camellia is the mother of all true teas, and maybe you noticed that distinction, or maybe you didn’t, but it’s worth mentioning: not everything we call "tea" is actually tea.
Herbal teas, fruit infusions, rooibos, and yerba mate are better known as tisanes—a French word for herbal infusions, as they contain no actual tea leaves. Yet, they are captivating in their own right, influencing modern palates and expanding the boundaries of this warm and ever-evolving ritual.
How to buy tea in a supermarket?
Every time I host a tea experience, I get asked about supermarket tea brands. While I always recommend avoiding supermarket tea, I understand that sometimes we have to choose our battles. If you find yourself needing to buy tea in a supermarket, here’s a brief guide to help you make the best possible choice.
Where Does Supermarket Tea Come From?
Most supermarket tea brands source their leaves from large-scale plantations in India, Kenya, China, and Sri Lanka. The emphasis is often on mass production rather than quality, which is why supermarket tea tends to lack depth of flavor and aroma.
How to Choose the “Best” Supermarket Tea
Variety: Most supermarket options fall into three categories: green, black, and herbal (which isn’t technically tea, as you now know). White tea is rare, but you might find rooibos or yerba mate more commonly.
Certifications: Since packaging often doesn’t disclose the origin of the tea, look for certifications such as Fair Trade, Non-GMO, Rainforest Alliance, or organic to ensure better ethical and environmental standards.
Packaging: Avoid tea sold in clear packaging; light exposure degrades quality. Instead, choose teas in airtight, sealed packaging.
Ingredients: Steer clear of teas that list “natural flavors” or vague additives. The best choices list only real herbs, plants, or spices.
Tea Bags vs. Loose Leaf: Supermarket teas mostly come in tea bags, which generally contain lower-quality tea dust. If you find loose-leaf options, they are almost always a better choice. If you must buy bagged tea, opt for pyramid-shaped bags, which allow the leaves to expand and infuse properly. Traditional flat paper bags usually contain tea dust, producing a weaker brew.
Best Supermarket Tea Brands (if you must buy one)
If you’re looking for better options in supermarkets, here’s a rough quality ranking:
High-Quality (when available): Numi, Pukka, Traditional Medicinals
Mid-Range: Tazo, Stash, Twinings
Mass Market / Lower Quality: Lipton, Celestial Seasonings, Tetley
These brands are widely available, but local tea shops often provide fresher, higher-quality tea. If possible, take a moment to do a quick online search for specialty tea shops in your area—they’re worth the effort.
A personal note
My journey into tea started over a decade ago when I gave up coffee and discovered David’s Tea in Vancouver. Since then, I’ve explored countless options, and I encourage you to do the same. Big cities often have excellent specialty tea shops, while smaller towns may have local markets featuring regional producers. Yes, it requires a little more effort—but that’s part of the joy.
Shall We Keep Steeping?
Are there lingering questions you’d like answered about tea? Let me know, I’d love to write about them in future posts. You can also explore more about Jasmine Oolong and Imperial Silver Needle, two of my favorite teas. Definitely not found in supermarkets :-)