It is as much rare as it is equally remarkable that a singular source in nature can
provide a rich and complex spectrum of flavour.

It may be surprising that despite all its diversity in taste, all varieties of tea belong to
the same mother; the extraordinary and multifaceted camellia sinensis.

There are two primary types of camellia sinensis used in the preparation of tea:

1. Camellia Sinensis var Sinensis or (China Jaat), which is equipped with smaller
leaves (5-12cm); and is propagated widely around China, Taiwan and Japan.

2. Camellia Sinensis Assamica (Assam Jaat) has considerably larger leaves (15-
20cms).

The assamica variety is known for its sizeable leaves, hardiness, and it is grown
widely in India, Sri Lanka and Kenya for the production of black tea.

The first credible record of the use of camellia sinensis dates to the 3rd century AD,
curtsey of a medical text written by Chinese physician, Hua Tuo, of the late Eastern
Han Dynasty.



The origin of tea, as legend proceeds, suggests that the Chinese
emperor Shennong was overseeing his faithful servant boiled drinking water, while
perched beneath a tree.

Surrendering leaves from the tree above him were carried
by a light breeze and gently guided into the heated water pool. Being a renowned
herbalist of the time, Shennong perceived the accident as a gift from the Camellia
sinensis tree and curiously sampled the infused mix. The result became the
grounding pleasure we now refer to simply as tea.



Although it is impossible to dissect the truth from ancient myths, the origin of tea is
as mystifying as the versatility of the magnificent camellia sinensis.

Remnants of tea, as well as canisters for its conservation, were identified in the reopening of ancient tombs dating back to the Han Dynasty (206 BC - 220 AD).

This discovery signified the value placed on tea, as it was believed that these tomb gifts could follow their owner into the afterlife. It wasn’t until the dawn of the Tang dynasty (618-906 AD) that tea was finally offered the deserved recognition and firmly established as China’s national drink.

Despite its incessant adoration in China, it was not until 1606 that the first consignment of tea was shipped from China to Holland. Considering it was exotically imported and therefore of high cost, tea soon embodied a high culture image among western Europeans. A pedestal which retains its polish until today.

The camellia sinensis is a tropical and subtropical evergreen plant native to China that can offer a fresh flourish every 80 days.

As an evergreen, the tea shrub continuously grows, with foliage retaining its deep forest hue and functionality through more than one growing season. However, during cooler seasons, the plant enters dormancy.

Preferring warmer climates, as present in Sri Lanka (which is located 8 degrees north of the equator), tea can be produced year-round due to the more tepid conditions and high rainfall.

The English name refers to the colour of the leaves once they have oxidized, whilst the Chinese name, 'red tea', more appropriately illustrates the amber hue that the brewing process creates.

A key distinguishing characteristic of black tea is that it is considered to be a fully oxidised tea.