Wednesday, April 7, 2010

Camellia thea sinensis

The leaves of the tea plant provide the tea of commerce.
The terminal shoots with 2 or 3 leaves are collected, every week or every other week.
They can be heated immediately to stop any fermentation, this provides green tea, or they can be rolled and fermented for several hours before being oven heated and dried, this provides the black tea.
 
 
 
Tea Plant - Camellia Sinensis  
Scientific Classification 
Kingdom:Plantae
Division: Magnoliaphyta
Class : Magnoliopsida 
Order : Ericales 
Family : Theaceae
Genus : Camellia 
Species : Sinensis  
Binomial Name: Camellia Sinensis  
Native to Southeast Asia 
Climate Tropical/subtropical 
Evergreen plants
  
Teas - Camellia Sinensis :
  1.  oolong
  2. green
  3. black

Has a flowery scent and taste.
Varieties:
Camellia Sinensis Assamica
Prefers lowland growing
Higher yields
Most Indian and Sri Lankan teas are from this variety.
Has a malty and earthy scent and taste.
Camellia Sinensis Sinensis:
 Most tea plants in china are of this variety.
 They are the various cross breeds of the latter two breeds.
Camellia Sinensis Parvifolia:
This is a Cambodian variety.


 Cultural Practices:

The Tea bush prefers an acid soil rich in organic matter. 
The Tea bush prefers an acid soil rich in organic matter.

Blooming Habits:

The 1.5 inches-wide fragrant white flowers come in the fall.  
They are generally self-sterile and are pollinated by insects. 
The 1.5 inches-wide fragrant white flowers come in the fall.  
They are generally self-sterile and are pollinated by insects.  
The 1.5 inches-wide fragrant white flowers come in the fall.  
They are generally self-sterile and are pollinated by insects.

 

 

 

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