(GIST OF SCIENCE REPORTER) Camellia sinensis

(DECEMBER-2025)

Camellia sinensis

Recently, the Food Safety and Standards Authority of India (FSSAI) issued a clarification that a beverage qualifies to be called tea only if it is derived from the plant Camellia sinensis.

About Camellia sinensis:

It belongs to the family Theaceae, commonly known as the tea plant.
It is the source of various types of tea including green tea, black tea, and oolong tea.
It is a shrub or evergreen tree up to 16 m in height.
It is widely cultivated in mountain slopes.
Required Climatic Conditions Camellia sinensis:
Temperature: Range of 15°C–23°C (optimal growth)
Climate: Warm and humid climate.
Rainfall: Annual rainfall of 150–300 cm, evenly distributed
Soil: Slightly acidic, calcium-free soil with porous sub-soil
Terrain: Sloping terrain to ensure proper drainage
Reproduction: Camellia species flowers are complete, bisexual, i.e., with functional male (androecium) and female (gynoecium), including stamens, carpels and ovary.
Global Distribution: Cultivated in Subtropical and warm temperate zones of South-east Asia
It is mainly grown in Bangladesh, Bhutan, China, India, Japan, Korea and Malaysia.

Types of Tea Produced in India

Green tea: Oxidation is prevented by quickly heating (steaming or pan-frying) the leaves after plucking to keep them green.
Oolong Tea: Partially oxidized, falling between green and black teas in flavour and colour.
Black tea: It is fully oxidized before drying, resulting in its characteristic dark colour and strong taste.
White tea: Minimal processing, often just withered and dried, preserves its delicate nature.