When delving into the world of tea, one of the first things that shocks people is learning that all teas actually come from the same plant, known as Camellia sinensis.
However, one of the main differentiators (along with how the leaf is processed) is that this plant has two primary varieties: assamica and sinensis. The former is known as being the 'broad leaf' variety, whereas the latter is often referred to as 'small leaf'.
But what exactly does this mean?
The Broad Leaf – Camellia Sinensis Var. Assamica
The var. assamica variety thrives primarily in regions like Assam, India, where the plant flourishes under the warm sun and abundant rainfall. The larger leaf size—measuring up to 15 centimetres long—allows it to capture more sunlight and nutrients, in turn contributing to its bold and robust taste profile.
The unique terroir of Assam imparts a distinctive character to the teas produced from this variety. As a result, Assam teas are often favoured for their strong, aromatic brews that can stand up well to milk and sugar, making them perfect for a hearty breakfast tea.
In addition to its rich flavour, var. assamica is also celebrated for its versatility. It can be processed into various styles, including black, green, and oolong teas, each showcasing different aspects of its bold character. It's a pretty well-rounded leaf.
The Small Leaf – Camellia Sinensis Var. Sinensis
In contrast, the var. sinensis variety features smaller, more delicate leaves, which have adapted to thrive in cooler, temperate climates like those found in Japan and China. These leaves typically only measure a few centimetres in length, and are often associated with lighter, more nuanced flavours (think, the grassy notes of Sencha and the delicate sweetness of Longjing).
It is believed that var. sinensis actually evolved in the regions of southwestern China and was domesticated by the Chinese as early as 3000 BCE. This variety later spread across East Asia, forming the foundation for Chinese green, white, and oolong teas.
Other Camellia Sinensis Variations
In addition to the well-known Camellia sinensis var. sinensis and Camellia sinensis var. assamica, there are other lesser-known but distinct variations within the Camellia sinensis species.
For example, Camellia sinensis var. cambodiensis is found primarily in Cambodia, Vietnam, and parts of southern China. Considered a bridge between var. sinensis and var. assamica, it has medium-sized leaves and is sometimes used in hybridisation to combine desirable traits.
Plus, there are many hybrid variations, developed by tea farmers for specific qualities such as resistance to pests, unique flavours, or higher yields. Examples include Japanese cultivars like Yabukita (widely used for Japanese green teas) and Chinese varieties like Jinxuan, known for oolong teas with a creamy mouthfeel.
Why It Matters
After all this, you might be wondering to yourself, why does this actually matter?
Gaining insight into the different tea varieties not only deepens your tea knowledge but can also enhance the drinking experience, allowing you to appreciate the distinct characteristics, flavour profiles, and unique environments in which these leaves thrive.
Whether you prefer the boldness of var. assamica or the elegance of var. sinensis, each sip offers a glimpse into the wonderful world of tea.
Now isn't that worth a cuppa?
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