All About Camellia Sinensis (Matcha Plant)
Every cup of matcha starts with a single plant.
That plant is Camellia sinensis, and it happens to be the source of all true teas. Whether you're sipping green tea, black tea, white tea, oolong, or whisking up matcha, it all comes from the same botanical source.
Why It's Called Camellia Sinensis
If you've ever wondered about the scientific taxonomy for the tea plant, here's the quick version.
Kingdom is Plantae. Division is Magnoliophyta. Class is Magnoliopsida. Order is Ericales. Family is Theaceae. Tribe is Theeae. Genus is Camellia. Species is Camellia sinensis.
Within that species, you'll find different varieties, which matter because they influence flavor, growing conditions, and what kind of tea the plant is best suited for.
Varieties of Camellia Sinensis
There are two main varieties of Camellia sinensis that matter most in the tea world.
The first is sinensis, also known as the Chinese variety. It has smaller, more delicate leaves and is naturally cold resistant. This variety is the foundation for most green, and white teas. Most Japanese tea, including matcha, comes from this variety due to Japan’s cooler climate.
The second is assamica, the Assam variety. These plants have larger, wider leaves and prefer warmer climates. This variety is most used for black tea production, particularly in regions like Assam, India (as the name suggests).
Where Camellia Sinensis Grows
Camellia sinensis is native to regions of Southeast China. Today, it also grows in Japan, Taiwan, Korea, Bhutan, Myanmar, Laos, Nepal, Thailand, Vietnam, and parts of India.
In Japan, the top matcha growing regions include Uji, Nishio, Shizuoka (where 753 Matcha is from), Kagoshima, Yame, and Mie. These areas provide the perfect combination of climate, soil, and cultivation methods for producing the fine green tea leaves that become matcha powder.
The plant thrives at elevations up to 7,200 ft, often growing beneath the canopy of taller trees in evergreen forests. It prefers climates with at least 50 inches of annual rainfall and can be cultivated in hardiness zones 7 through 9.
When left undisturbed in the wild, Camellia sinensis can grow up to about 66 feet tall. In commercial tea plantations, the plant is usually pruned to about 4 feet to make harvesting easier. The shrub is slow growing and takes around 10 to 20 years to reach its ultimate height.
How It Makes Different Types of Tea
All teas start with Camellia sinensis, but cultivating and processing create distinct teas. Here's how the same plant becomes completely different drinks.
| Process | White Tea | Green Tea | Matcha | Oolong | Black Tea |
|---|---|---|---|---|---|
| Shading | ✓ | ||||
| Harvesting | ✓ | ✓ | ✓ | ✓ | ✓ |
| Withering | ✓ | ✓ | ✓ | ||
| Steaming | ✓ | ✓ | |||
| Bruising | ✓ | ||||
| Firing | ✓ | ✓ | ✓ | ||
| Rolling | ✓ | ✓ | ✓ | ||
| Oxidation | Minimal | None | None | Partial | Full |
| Drying | ✓ | ✓ | ✓ | ✓ | ✓ |
| De-Stemming | ✓ | ||||
| Grinding | ✓ |
Each tea follows its own path. White tea is minimally processed. Green tea and matcha is steamed to prevent oxidation. Oolong is partially oxidized and bruised. Black tea is fully oxidized.
What This Means For Matcha
You can see that matcha comes from Camellia sinensis but requires shade growing, de-stemming, and stone grinding to differentiate it from other true teas and make it into the delicious, delicate, vibrant green powder we all love.
Here's something important. With all teas, you steep and discard leaves. With matcha, you consume the whole leaf as a powder. That difference matters. It means higher levels of healthy chlorophyll, L theanine, and antioxidants (especially catechins like EGCg).
Understanding the plant and process deepens appreciation for matcha as both ritual and drink. At Marlo's Matcha, we think the best things are shared, including knowledge of where our beloved matcha comes from.
