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Tea (Thea Sinensis) is an evergreen plant from the Camellia family. Three closely related species of tea are differentiated – tea from China, Assam and Cambodia.

Camellia sinensis – a tea bush, maximum height of about 3 – 4.5 metres, grows the best in China, Japan and Tibet. It handles low temperatures well and is capable of producing five-centimetre long leaves for a period of even up to a hundred years.

Camellia assamica – considered rather a tree than a bush, can grow as high as 18 metres, producing 15-30 centimetre long leaves. Grows in tropical climates and usually produces leaves for a period of about forty years.

Camellia assamica subspecies lasiocalyx – a variety of tea tree from Cambodia. Reaches about 4.5 metres and is mainly used in the production of cross-breeds.

Tea plants put out dark green, shiny leaves and small, white, delicate flowers, about 2.5 cm in diameter, usually with five or seven petals, reminiscent of the jasmine flower. The fruit, slightly similar to nutmeg, contains one to three seeds. Tea plants favour a hot and humid environment. Moreover, the altitude where tea grows effects its quality. The higher it grows the riches its aroma and taste. Noble kinds of Ceylon tea and the best kinds of Indian Darjeeling come from bushes growing at the altitude of over 1200 metres above sea level.

However, the final taste and quality of the finished product is dependent on many important factors – soil, climate, altitude, growth conditions, time and methods of picking and processing as well as correct proportions and methods of mixing, packaging, transportation and storage.