Tea belongs to the Camellia plant. There are two principle varieties of tea: Thea Sinensis (Chinese tea plant), which flourishes in moderately cool temperatures and is the species cultivated throughout China, Japan and the Darjeeling region of India, and Thea Assamica, which is native to the Assam region of India and requires a warmer climate. Thea Sinensis is mainly used to produce green tea while Thea Assamica is favoured for black tea production. A notable exception to this is the use of Thea Sinensis in black teas from Darjeeling, which tend to be more delicate and floral than other black teas. Thea Sinensis and Thea Assamica have been crossbred numerous times in search of new nuances in flavour and in order to develop hardier breeds.

 

When it comes to harvesting, it is usually only the tip, or bud, and the next two youngest leaves which are plucked. The production process then depends on the tea type.