Camellia sinensis – Native Plant Search

Native Range

A native plant refers to a species of plant that has naturally evolved and grown in a particular geographic area without any human intervention or introduction. These plants have adapted to the local climate, soil, and ecological conditions over an extended period of time, often thousands of years. Because of this co-evolution with their specific environment, native plants have developed characteristics that make them well-suited to the local ecosystem and provide essential resources for local wildlife.

Native plants play a crucial role in maintaining the ecological balance of an area. They provide food and habitat for native wildlife, support pollinators like bees and butterflies, and contribute to the overall health of the ecosystem. Additionally, native plants often require fewer resources like water and fertilizers compared to non-native or exotic plants that may not be well-suited to the local environment.

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Native Continent

Asia-Temperate, Asia-Tropical

Asia-Temperate

Guangdong Sheng, Guangxi Zhuangzu Zizhiqu, Yunnan Sheng (south),China

Asia-Tropical

India, Assam, Indochina, Myanmar (north), Thailand (north),

Natural Habitat

Edible Uses

The leaves are infused in hot water and used as the drink that is commonly known as tea. It is widely drunk in many areas of the world. Green tea is made from the steamed and dried leaves, whilst black tea (the form most commonly drunk in the west) is made from leaves that have been fermented and then dried. Tea contains polyphenols, these are antioxidants that help to protect the body against heart diseases, stroke and cancer. It also contains the stimulant caffeine which, when taken in excess, can cause sleeplessness and irritability and also, through its action as a diuretic, act to remove nutrients from the body. Tea is also rich in tannin and is a possible cause of oesophageal cancer. Cold tea is sometimes used as a soaking liquid to flavour dried fruit. One report says that the leaves are used as a boiled vegetable. The leaves contain about 25.7% protein, 6.5% fat, 40.8% carbohydrate, 5% ash, 3.3% caffeine, 12.9% tannin. Terminal sprouts with 2-3 leaves are usually hand-plucked, 10 kg of green shoots (75-80% water) produce about 2.5 kg dried tea. The bushes are plucked every 7-15 days, depending on the development of the tender shoots. Leaves that are slow in development always make a better flavoured product. Various techniques are used to produce black teas, usually during July and August when solar heat is most intense. Freshly picked leaves are spread very thinly and evenly on trays and placed in the sun until the leaves become very flaccid, requiring 13 hours or more, depending on heat and humidity. Other types of black teas are made by withering the leaves, rolling them into a ball and allowing to ferment in a damp place for 3-6 hours, at which time the ball turns a yellowish copper colour, with an agreeable fruity one. If this stage goes too far, the leaves become sour and unfit for tea. After fermenting, the ball is broken up and the leaves spread out on trays and dried in oven until leaves are brittle and have slight odour of tea. Tea is then stored in air-tight tin boxes or cans. As soon as harvested, leaves are steamed or heated to dry the natural sap and prevent oxidation to produce green tea. Still soft and pliable after the initial treatment, the leaves are then rolled and subjected to further firing. Thus dried, the leaves are sorted into various grades of green tea. The flowers are made into 'tempura' using the edible oil that is obtained from the seed. A clear golden-yellow edible oil resembling sasanqua oil is obtained from the seed. The oil needs to be refined before it is eaten. An essential oil distilled from the fermented dried leaves is used as a commercial food flavouring. Tea extract is used as a flavour in alcoholic beverages, frozen dairy desserts, candy, baked goods, gelatines, and puddings. Tea is a potential source of food colours (black, green, orange, yellow, etc.).