Tea Plant (Camellia sinensis assamica)

Family: Theaceae | Edibility: Choice Edible (4/5)

Tea plant or Camellia sinensis var. assmica is an evergreen, multi-stemmed shrub or tree that reaches up to 15 m tall. It is widely cultivated for its leaves which are used to make tea, one of the most common beverages worldwide. The fragrant flowers are made into tempura using the edible oil sourced from the seeds. Fermented dried leaves also yield an essential oil used as commercial food flavouring and in perfumery.

Edible Parts & Harvest Seasons

Edible Parts: Nuts/Seeds, Leaves, Flowers

Harvest Seasons: Early Summer, Fall, Late Summer, Spring, Winter

Flavor & Culinary Uses

flavour, and strong, bright colour. — 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.; Known for its body, briskness, malty flavour, and strong, bright colour.

Habitat & North American Range

Cool, humid, tropical highlands. Evergreen broad-leaved forests at elevations of 100 - 1,500 metres, occasionally to 1,900 metres in southern China. (Zone 8, Zone 9, Zone 10)