Tea, in all it’s different forms, comes from a single species of tree, scientific name Camellia sinensis.  The species has two main sub-varieties, one is indigenous to China (var. sinensis), and the other indigenous to India (var. assamica.) It is the leaves (and buds) of the Camellia sinensis tree which are used for tea.  No matter what type of tea: black, green, oolong, white or other, all tea comes from this tree. The only difference in these hugely varying teas is how the leaves are processed after they are picked. Herbal teas like chamomile don’t contain any actual tea and only use the name “tea” based on the similar steeping/infusion technique.

See: How are Tea Leaves Processed?

Camellia sinensis is a type of evergreen tree; and, should not be confused with Melaleuca alternifolia, the Australian tree we get Tea Tree Oil from.  In the wild the tea tree can grow huge, some trees of the Indian variety have reached up to 65 feet high, but are kept pruned low when being cultivated by tea farmers. This is why tea trees are sometimes called shrubs.

The primary difference between the two varieties of tea tree are leaf size (Indian tea trees have much larger leaves,) and preferred growing conditions (Chinese trees prefer higher elevations and cooler temperatures.)  The lower growing Indian tea trees tend to produce more leaves faster, but the higher, slower growing Chinese trees tend to produce higher quality tea. Tea trees can be harvested three to five times a year, but the first harvest produces the finest tea leaves.  These are called “First Flush” leaves.

With their more rapid growth cycles Indian tea trees don’t live as long as their Chinese cousins and usually only last about 40 years, whereas Chinese trees can live to well over 100 years.