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Fri Feb 28 - Written by: Team MateVoyages

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How Many Types of Tea Plants Are There? A Comprehensive Guide to Tea-Producing Plants

How many types of tea plants are there? This guide covers _Camellia sinensis_ and herbal tea plants worldwide, with scientific names, key traits, and regions.

Tea is enjoyed across the globe in countless flavors and forms. But how many types of tea plants are there, really? The answer spans from the classic tea plant that gives us green, black, and oolong teas, to a wide array of herbal tea plants used in traditional infusions around the world. In this in-depth guide, we’ll explore all the tea-producing plants – starting with the traditional tea plant (Camellia sinensis) and its main varieties, then delving into other botanical sources of tea (tisanes) from different regions. Along the way, we’ll highlight scientific names, key characteristics, where these plants grow, and expert insights backed by data and references. Let’s steep ourselves in the world of tea plants!

Defining the Different Types of Tea Plants (True Tea vs Herbal Tea)

To understand the types of tea plants, it’s important to distinguish true tea from herbal tea. True tea refers to beverages brewed from the leaves of the Camellia sinensis plant – this includes green, black, white, oolong, pu-erh, and other traditional teas (All about tea: Camellia sinensis - Horniman Museum and Gardens). In contrast, herbal teas (more accurately called tisanes) are infusions made from other plants such as herbs, flowers, or fruits. While we commonly call them “teas,” they do not come from the Camellia sinensis tea plant.

  • True Tea Plants: Camellia sinensis is essentially the source of all “real” tea – every classic tea type (black, green, etc.) is produced from this single species by varying processing methods (All about tea: Camellia sinensis - Horniman Museum and Gardens). So, in terms of botanical species, there is one major tea plant species, with a couple of important varieties (more on those below). All true teas contain caffeine naturally (fresh tea leaves are about 4% caffeine by weight (Camellia sinensis - Wikipedia)), making tea the world’s most popular caffeinated beverage after water ( Effects and Mechanisms of Tea Regulating Blood Pressure: Evidences and Promises - PMC ).

  • Herbal Tea Plants: Beyond Camellia sinensis, dozens of other plants are used around the world to make caffeine-free teas or medicinal infusions. These range from flowers like chamomile and hibiscus, to leaves like peppermint and lemongrass, to barks and roots like cinnamon or ginger. Each herbal tea plant has its own unique properties and cultural significance. For example, rooibos in South Africa or yerba mate in South America are beloved local tea alternatives. Technically, these are not “tea” in the strict sense, but the term is widely used for any plant infusion.

So, how many types of tea plants are there? If we speak of species, virtually all true tea comes from one plant species (Camellia sinensis). However, if we include herbal tea plants, there are dozens of notable species worldwide that contribute to our tea cups. Below, we’ll first discuss Camellia sinensis and its main varieties (the foundation of all traditional teas), and then explore the diverse botanical sources of herbal teas region by region.

Camellia sinensis: The Traditional Tea Plant

All traditional “true” tea originates from the Camellia sinensis plant. This remarkable plant is an evergreen shrub (or small tree) in the family Theaceae and has been cultivated for thousands of years. From ancient Chinese green teas to British breakfast teas, it’s Camellia sinensis at the core. In fact, tea made from Camellia sinensis is so popular that it’s the second most consumed beverage in the world after water ( Effects and Mechanisms of Tea Regulating Blood Pressure: Evidences and Promises - PMC ). Let’s break down what Camellia sinensis is and the types within it:

(File:Camellia Sinensis.jpg - Wikimedia Commons) Camellia sinensis in bloom, showing its small white flower with yellow stamens. The tea plant is an evergreen shrub with shiny, serrated leaves and is the source of all true teas (All about tea: Camellia sinensis - Horniman Museum and Gardens) (All about tea: Camellia sinensis - Horniman Museum and Gardens).

Key Characteristics of Camellia sinensis

Now, while Camellia sinensis is one species, it is not monolithic. There are multiple varieties and countless cultivars within this species, which brings us to the next point: the two main varieties of the tea plant that farmers recognize.

Main Varieties of Camellia sinensis: Sinensis vs. Assamica

Botanically, Camellia sinensis has a few recognized varieties. The two most important varieties used for cultivating tea are:

  • Camellia sinensis var. sinensis – often called the Chinese tea plant or “China bush”
  • Camellia sinensis var. assamica – often called the Assam tea plant or “Assam bush” (from the Assam region of India)

These two varieties have distinct characteristics and growing requirements:

Camellia sinensis var. sinensis (Chinese variety): This is the classic Chinese small-leaf tea plant. Its leaves are smaller (typically 5–10 cm long) and thicker. It is adapted to cooler, misty, high-altitude conditions. Tea plants of this variety thrive in the hill regions of China, Taiwan, Japan, and parts of Darjeeling in India, usually at elevations of ~1,000–2,500 meters ([ Sinensis Vs. Assamica

  – Young Mountain Tea
  
](https://youngmountaintea.com/blogs/blog/sinensis-vs-assamica?srsltid=AfmBOop62paBy0AV_zO2sFyICV2xxncZq_u_IdV4UTWFFQb-o_BB7T4q#:~:text=,Main%20propagation)). The sinensis variety is known for being hardy (it can tolerate mild frost and cooler climates) and for its **complex, sweet flavors**. It generally produces teas that are subtle, aromatic, and refined. **Green teas, white teas, and oolongs** often come from var. *sinensis*. For example, the famous slow-growing high-mountain teas of China and Japan use this variety. Because it grows more slowly in cooler climates and has a smaller yield, the leaves tend to be **rich in flavor compounds**, contributing to nuanced taste. Historically, this variety was the first to be cultivated (in China) and later spread to other countries.

Camellia sinensis var. assamica (Assam variety): This is the large-leaf tea plant native to the Assam region of Northeast India. The Assamica leaves are much larger (15–20 cm or more in length) and thinner. This variety prefers warm, humid, low-elevation tropical climates ( Sinensis Vs. Assamica– Young Mountain Tea). It thrives at lower altitudes (sea level up to about 1,000 m), in places like Assam’s hot river valleys, the jungles of Myanmar, and also in equatorial regions. Assamica is a taller growing tree if left unchecked (easily 10–15 m tall if not pruned). It is higher-yielding, meaning it flushes more prolifically and can produce larger quantities of leaf. Teas from var. assamica tend to have a bold, robust flavor – often described as strong, malty, and astringent. This makes them ideal for black teas, especially the kind that stand up well to milk and sugar (Sinensis Vs. Assamica– Young Mountain Tea). In fact, the classic breakfast teas (Assam tea, Ceylon tea from Sri Lanka, many African teas like Kenyan) are from Assamica plants. Because of its vigor, this variety was spread by the British to their colonial tea estates in India (outside Assam, like in Darjeeling where it’s often crossbred with sinensis) and Africa. It generally does not tolerate frost, but loves heat and plentiful rainfall.

Camellia sinensis var. assamica was “discovered” in the 19th century in Assam, which was a game-changer for tea cultivation beyond China. Today, assamica-type teas dominate in India, Sri Lanka, and Africa’s tea industries due to their high productivity and the global demand for black tea.

To summarize the two: one can think of var. sinensis as the small-leaf, highland Chinese bush yielding delicate flavors, and var. assamica as the large-leaf, lowland Assam tree yielding strong flavors ( Sinensis Vs. Assamica– Young Mountain Tea). Tea growers choose which to plant based on climate and the style of tea desired.

What about other tea plant types? In addition to these two main varieties, you might hear of a few others:

  • Cambod or Java bush (sometimes labeled Camellia sinensis var. cambodi): This is an intermediate type of tea plant once grown in Cambodia and Java (Indonesia). It has medium-sized leaves and was used in some lowland tropical regions. However, genetic studies found that the “Cambod” tea might actually be a natural hybrid between the Chinese and Assam varieties (Camellia sinensis - Wikipedia). It’s less commonly cultivated today compared to the main two, due to its lower yield and specific climate needs ( Sinensis Vs. Assamica– Young Mountain Tea).

  • Wild tea species: There are a few other Camellia species occasionally used locally for tea (for example, Camellia taliensis in Yunnan, China ( Sinensis Vs. Assamica– Young Mountain Tea)). These wild relatives can be used to make teas (especially pu-erh in Yunnan) and are of interest for conservation and specialty teas. They are not major commercial sources of tea but contribute to genetic diversity and local tea traditions.

  • Cultivars: Within var. sinensis and var. assamica, thousands of cultivars (cultivated varieties or clones) have been developed by tea growers (Camellia sinensis - Wikipedia). Each cultivar might have unique traits – one may be more resistant to pests, another may have a jasmine-like aroma, another may flush earlier in spring, etc. For example, Japan has specific cultivars for green tea (like ‘Yabukita’ or ‘Benifuuki’). According to FAO and tea research sources, “hundreds, if not thousands, of cultivars of C. sinensis are known” (Camellia sinensis - Wikipedia). This incredible genetic variety is why teas from different gardens have distinct characters even if they are the same general plant. Terroir (soil and climate) and cultivar together influence the taste.

  • Data Insight: Globally, cultivation of Camellia sinensis spans about 5 million hectares of land, yielding over 6 million tonnes of tea per year (Global Market Report: Tea prices and sustainability). China and India alone account for the majority of this production. Such is the dominance of this single plant species that it supports the livelihood of millions of farmers and is a key export commodity for many countries (Global Market Report: Tea prices and sustainability) (Global Market Report: Tea prices and sustainability). Tea from Camellia sinensis truly is a global agricultural giant.

Having covered the true tea plant and its types, we now turn our attention to other tea-producing plants – the herbal teas. These plants are not related to Camellia sinensis but have earned their place in teacups due to cultural tradition or health benefits. We will explore some of the most important ones by region and type.

Beyond Camellia: Herbal Tea Plants Around the World

While Camellia sinensis reigns as the source of true tea, the world of herbal teas (tisanes) is incredibly rich and diverse. Different cultures have developed their own favorite tea herbs, often enjoyed for their flavors or medicinal properties. In this section, we highlight some of the major types of herbal tea-producing plants from various regions, providing their scientific names, characteristics, and where they grow.

Rooibos (Aspalathus linearis) – South Africa’s Red Bush Tea

(File:Rooibos (Aspalathus linearis)PICT2813.JPG - Wikimedia Commons) Aspalathus linearis, known as rooibos or red bush, growing in its native South African habitat. This leguminous shrub thrives in the sandy soils of the Cederberg region and is harvested to produce caffeine-free red tea. (Rooibos (redbush) – Agribook Digital)

Rooibos is an herbal tea made from the leaves of a South African shrub, Aspalathus linearis. The name rooibos is Afrikaans for “red bush,” referring to the red-brown color the leaves turn after fermentation (oxidation) and drying. Key facts about rooibos:

  • Region & Cultivation: Rooibos is indigenous to the Western Cape of South Africa, specifically the Cederberg Mountain region north of Cape Town (Rooibos (redbush) – Agribook Digital). It grows in a very limited habitat – the Cape fynbos biome – characterized by coarse, sandy acidic soils and winter rainfall. Attempts to cultivate rooibos in other countries have largely failed; it truly flourishes only in its endemic region’s climate and soil. By tradition and now by geographic indication, authentic rooibos tea comes from South Africa.

  • Plant Description: Aspalathus linearis is a hardy, broom-like shrub. It has thin, needle-like green leaves (somewhat like a pine needle or heather in appearance). In summer it produces small yellow flowers (visible in the image above). After harvesting, the needle leaves are oxidized (fermented) which turns them a deep red color; “green rooibos” is also made by drying the leaves without oxidation, yielding a lighter taste and color.

  • Caffeine-Free and Low Tannin: One of rooibos’s popular appeals is that it is naturally caffeine-free, yet brews into a rich, reddish-brown infusion often called “red tea” or “bush tea.” It’s also lower in tannins than true tea (Rooibos (redbush) – Agribook Digital), so it tends to be less bitter. The flavor is smooth with a slightly sweet, nutty taste and hints of caramel or vanilla.

  • Health and Usage: South African peoples have traditionally used rooibos as an herbal remedy (for calming stomach cramps, allergies, etc.). Modern research has found rooibos to be high in antioxidants and flavonoids. It’s enjoyed both hot and iced, plain or with a splash of milk. In South Africa, rooibos is common as a daily beverage for all ages, and globally it has gained popularity as a healthy tea alternative. The rooibos industry is significant for South Africa – with annual production in the range of 10,000+ tons and an export market value in the hundreds of millions of Rand (Rooibos (redbush) – Agribook Digital).

  • Honeybush: A closely related South African herbal tea comes from the Honeybush plant (several species in the genus Cyclopia). Honeybush grows in the same general area. It gets its name from the sweet, honey-like aroma of its yellow flowers. Like rooibos, honeybush tea is caffeine-free, with a naturally sweet and gentle taste. It’s often blended with rooibos or enjoyed on its own. Both rooibos and honeybush have been studied for their antioxidant content and potential health benefits (Rooibos (redbush) – Agribook Digital).

In summary, rooibos represents a unique tea plant type limited to Southern Africa, prized for yielding a soothing herbal red tea that’s caffeine-free. Its distinct flavor and healthful properties have made it a notable member of the tea plant family (even though it’s not a true tea).

Yerba Mate (Ilex paraguariensis) – South America’s Caffeinated Holly Tea

Moving to South America, one of the most iconic tea-like beverages is Yerba Mate, brewed from the leaves of Ilex paraguariensis. Unlike most herbal teas, yerba mate does contain caffeine – in fact, it’s often consumed as a robust stimulant comparable to coffee in strength. Key points about yerba mate:

  • Botanical Info: Ilex paraguariensis is an evergreen tree in the holly family (Aquifoliaceae). It can grow up to 15 meters tall in the wild, though on plantations it’s often kept shorter for ease of harvest (Yerba mate - Wikipedia). It has oval, glossy green leaves with serrated edges. This species is native to the subtropical Atlantic forests of Paraguay, Argentina, Brazil, and Uruguay.

  • Cultural Importance: Yerba mate has a deep cultural significance in countries like Argentina, Uruguay, Paraguay, and southern Brazil. It is usually drunk from a hollow gourd with a metal straw (bombilla) that filters out the leaf particles. Sharing mate is a social ritual in many South American cultures. The drink has a grassy, herbal flavor with a slightly bitter finish, often an acquired taste. Some describe it as similar to a strong green tea.

  • Caffeine and Nutrients: Mate is famous for its caffeine content and energy boost. An 8-ounce cup of mate can have around 70–85 mg of caffeine (similar to coffee). It also contains theobromine (a stimulant found in chocolate) and other xanthines. People often feel a smooth, prolonged energy from mate without the jitters of coffee, which they attribute to this mix of compounds. Mate is also rich in antioxidants, vitamins, and minerals, leading it to be called a “drink of the gods” by indigenous Guaraní people historically.

  • Consumption and Production: In terms of consumption, Uruguay leads the world – the average Uruguayan drinks about 8–10 kilograms of yerba mate per capita each year (Yerba mate - Wikipedia), which is an astounding figure (by comparison, per capita tea consumption in the UK is about 1.5–2 kg). Argentina, Brazil, and Paraguay also have high mate consumption (5–6 kg per capita in Argentina) (Yerba mate - Wikipedia). These countries produce hundreds of thousands of tons of dried mate leaves annually, mostly for their own markets (with Brazil and Argentina as big producers). Mate is usually harvested from cultivated plantations or managed wild stands.

  • Taste and Varieties: Traditionally, mate is served hot by continually adding hot water to the gourd of leaves, but there is also a cold version called tereré (popular in Paraguay) where ice-cold water or juice is used (Yerba mate - Wikipedia). The taste is strongly herbal and can be quite bitter; often people add sugar, or try flavored mate (blended with mint, citrus, etc.). There are also toasted mate and green mate variations, and even mate tea bags for convenience. The plant itself has a few cultivars, and a wild relative (Ilex guayusa in the Amazon) known as guayusa is used similarly in Ecuador – guayusa tea is another caffeinated holly infusion gaining popularity as an energy drink.

Yerba mate stands out as a non-Camellia tea that rivals true tea and coffee in global importance. It’s essentially South America’s answer to tea/coffee. For anyone seeking an alternative source of caffeine with a cultural twist, mate is the prime example. (Do note: because it’s not from Camellia sinensis, mate lacks the tannins that true tea has, so it doesn’t get very astringent; its bitterness is a different profile.)

Chamomile (Matricaria chamomilla) – A Calming Floral Tea

Chamomile is one of the world’s favorite herbal teas, renowned for its gentle calming effects. Chamomile tea is brewed from the dried flowers of the chamomile plant. There are two main species used: German chamomile (Matricaria chamomilla, a.k.a. M. recutita) which is an annual herb, and Roman chamomile (Chamaemelum nobile) which is a perennial groundcover. Here we focus on the widely used German chamomile:

(File:Atlas roslin pl Rumianek pospolity 7613 7384.jpg - Wikimedia Commons) Dried flower heads of Matricaria chamomilla (German chamomile). These daisy-like flowers are steeped to produce a golden, fragrant herbal tea known for promoting relaxation and sleep (10 Healthy Herbal Teas You Should Try || Tea shop | Boba Tea in Cypress TX, Bubble Tea in Cypress TX - Tea Bear Teahouse - Boba Tea in Cypress TX, Bubble Tea in Cypress TX - Tea Bear Teahouse).

  • Botanical Profile: Chamomile is a small flowering plant in the daisy family (Asteraceae). The German chamomile grows upright (up to 60 cm tall) with feathery leaves and produces abundant small white daisy-like flowers with yellow centers. These flowers are harvested at full bloom and dried for tea. The active components include volatile oils like bisabolol and flavonoids such as apigenin, which contribute to its soothing properties.

  • Regions Grown: Chamomile is native to Europe and Western Asia, but is now cultivated worldwide. Major producers include Egypt (which grows high-quality chamomile for export), Eastern European countries, Germany, and Argentina. It’s also commonly grown in home gardens. The plant favors sunny, open fields and blooms throughout the summer, often allowing multiple harvests in a year (Matricaria chamomilla - Wikipedia).

  • Tea Characteristics: Chamomile tea is caffeine-free and is cherished for its mild, floral taste with hints of apple (in fact, the name “chamomile” comes from Greek chamomēlon meaning “earth-apple” due to the scent). The infusion is a warm golden color. It’s commonly drunk before bedtime as it is believed to assist with sleep and relaxation. Chamomile is also used to soothe indigestion or anxiety.

  • Popularity: Chamomile is one of the most commonly used herbal teas in the world, often included in bedtime tea blends. Studies and traditional usage both support its mild sedative and anti-inflammatory effects. In one study, postpartum women who drank chamomile tea reported improved sleep quality (10 Healthy Herbal Teas You Should Try || Tea shop | Boba Tea in Cypress TX, Bubble Tea in Cypress TX - Tea Bear Teahouse - Boba Tea in Cypress TX, Bubble Tea in Cypress TX - Tea Bear Teahouse). It’s gentle enough that even children are often given chamomile tea (for example, to calm an upset stomach). Given its global usage, chamomile could be considered the herbal counterpart to green tea in terms of ubiquity.

  • Varieties: German vs Roman chamomile have similar uses, though German chamomile is slightly more potent medicinally and is more commonly used for tea. Both are generally safe, though people with ragweed allergies must use caution as chamomile is in the same family.

Chamomile’s combination of a pleasing taste and health halo (calming nerves, aiding sleep) make it a staple in the herbal tea pantheon. If you ask someone to name a relaxing herbal tea, chamomile is likely the first that comes to mind.

Peppermint (Mentha × piperita) – A Refreshing Herbal Leaf Tea

Peppermint tea, made from the leaves of the peppermint plant, is another extremely popular herbal tea worldwide. Peppermint (Mentha × piperita) is a hybrid mint (a cross between watermint and spearmint) known for its intense menthol flavor and aroma.

  • Plant & Cultivation: Peppermint is a fast-growing, aromatic herb in the mint family (Lamiaceae). It’s a low perennial plant with square stems and pointed, deep green leaves. It thrives in temperate regions and is cultivated extensively in Europe (especially in Bulgaria, Germany), the United States (Pacific Northwest), and elsewhere. Mint is notorious for spreading quickly in gardens. Harvest for tea typically happens just as the plants begin to flower, when the oil content in leaves is highest.

  • Tea Profile: Peppermint tea is caffeine-free. It brews into a pale yellow or greenish liquor with a very cooling, mentholated taste. The sensation of drinking peppermint tea is often described as refreshing and soothing to the throat. It’s commonly enjoyed hot to help with digestion or cold as an iced tea in summer.

  • Popularity & Uses: Peppermint tea is one of the most commonly consumed herbal teas globally (10 Healthy Herbal Teas You Should Try || Tea shop | Boba Tea in Cypress TX, Bubble Tea in Cypress TX - Tea Bear Teahouse - Boba Tea in Cypress TX, Bubble Tea in Cypress TX - Tea Bear Teahouse). It’s frequently used as a digestive aid – many people drink it after meals to help relieve indigestion, bloating, or nausea. Peppermint has antispasmodic properties; research has shown peppermint oil can help alleviate symptoms of irritable bowel syndrome by relaxing gastrointestinal muscles (10 Healthy Herbal Teas You Should Try || Tea shop | Boba Tea in Cypress TX, Bubble Tea in Cypress TX - Tea Bear Teahouse - Boba Tea in Cypress TX, Bubble Tea in Cypress TX - Tea Bear Teahouse). The tea is also used for its calming effect on headaches and as a decongestant for colds (thanks to menthol). Because of its strong flavor, peppermint is often blended with other herbs or with true tea (as in Moroccan mint tea, which combines green tea and spearmint).

  • Other Mints: While peppermint is the strongest and most famous, other mint species are also used for teas – for example, spearmint (Mentha spicata) is milder and often used in Middle Eastern and North African mint tea preparations. Lemon balm (Melissa officinalis), a cousin in the mint family, has a lemony mint flavor and gentle calming effect, used in Europe as well.

Peppermint’s wide availability (often home-grown or found wild) and its instantly recognizable flavor make it a go-to herbal tea. It’s a great caffeine-free option that still gives a sense of vigor and refreshment due to the menthol “kick.”

Hibiscus (Hibiscus sabdariffa) – A Tart and Vibrant Flower Tea

Hibiscus tea is a ruby-red herbal tea with a tangy, tart flavor, often enjoyed iced. It is made from the dried calyces (flower sepals) of the roselle plant, Hibiscus sabdariffa. This tea is known by various names: karkadé in the Middle East, agua de jamaica in Latin America, bissap in West Africa, and so on.

  • Plant Details: Hibiscus sabdariffa is a flowering plant in the mallow family (Malvaceae) native likely to Africa (some sources say West Africa or Sudan). It’s an annual/perennial shrub that grows in warm tropical climates. The plant produces striking white to pale yellow flowers with a crimson center; after the flower blooms, the red calyx (a whorl of fleshy sepals at the base of the flower) enlarges into a pod-like structure. These red calyces are collected and dried for making tea and other products.

  • Geographic Spread: Hibiscus is cultivated across tropical regions. It is very popular in North and West Africa, the Caribbean, Central America, Mexico, and Southeast Asia. For instance, Egypt and Sudan produce and consume a lot of hibiscus tea (served hot or cold as karkadé), and in Mexico, iced hibiscus (jamaica) is a staple agua fresca. The plant requires a tropical climate with modest rainfall; leading producers include Nigeria, Sudan, Egypt, Thailand, and China.

  • Taste and Preparation: Hibiscus tea has a brilliant deep red color and a tart flavor reminiscent of cranberry or pomegranate. Many people sweeten it with sugar or honey to balance the sourness. It can be enjoyed hot, but is especially popular iced due to its refreshing, fruity taste. Often, hibiscus is blended with other ingredients like ginger, cloves, or fruit juices in various traditional recipes.

  • Health Notes: Hibiscus is rich in vitamin C and anthocyanin antioxidants (which give it the red color). Several studies have shown that hibiscus tea may help lower blood pressure in people with mild hypertension (10 Healthy Herbal Teas You Should Try || Tea shop | Boba Tea in Cypress TX, Bubble Tea in Cypress TX - Tea Bear Teahouse - Boba Tea in Cypress TX, Bubble Tea in Cypress TX - Tea Bear Teahouse). In fact, in some trials, drinking hibiscus tea daily had a significant effect in reducing systolic blood pressure, comparable to certain medications (though one should not directly substitute it for medicine without doctor advice). It also has mild diuretic properties. Because of these effects, and its lack of caffeine, hibiscus is often considered a healthy choice. Caution: in high amounts it might interact with some medications (for example, it might potentiate the effect of blood pressure meds or interfere with a diuretic) (10 Healthy Herbal Teas You Should Try || Tea shop | Boba Tea in Cypress TX, Bubble Tea in Cypress TX - Tea Bear Teahouse - Boba Tea in Cypress TX, Bubble Tea in Cypress TX - Tea Bear Teahouse), but for most people hibiscus tea in moderation is safe and beneficial.

Hibiscus stands out among herbal teas for its vibrant color and tangy flavor. It’s often the base for blended “berry” herbal teas in commercial products because it gives a beautiful red hue. Culturally, it’s enjoyed both ceremonially (as in some countries offering hibiscus tea at weddings) and casually as iced tea. If you’ve ever sipped a red herbal punch and loved the zing, you’ve likely had hibiscus.

Other Notable Herbal Tea Plants

The list of plants used for teas is extensive. Here are a few more noteworthy examples from around the world, spanning various plant parts and traditions:

  • Lemon Verbena (Aloysia citrodora) – A lemon-scented herb from South America, often used in Europe as a digestive tea (called vervain or verbena). It has a bright, citrusy taste.

  • Lemongrass (Cymbopogon citratus) – A tropical grass used in Asian and African countries for tea. Brews a citrus-flavored cup that’s refreshing and said to aid digestion.

  • Ginger (Zingiber officinale) – Technically a rhizome, not a leaf, but ginger “tea” (a decoction of ginger root) is consumed worldwide for nausea relief and warmth. It’s spicy and invigorating.

  • Cinnamon (Cinnamomum verum or C. cassia) – Again a spice rather than a leaf, but cinnamon bark is often boiled to make a tea, especially in Latin America (e.g., Mexican canela tea) and Asia. It’s sweet, aromatic, and can help regulate blood sugar.

  • Tulsi / Holy Basil (Ocimum tenuiflorum) – In India, tulsi is revered as a sacred plant and used as a herbal tea for stress relief and immune support. It has a clove-like, sweet herbal flavor.

  • Lavender (Lavandula angustifolia) – Lavender flowers are brewed in teas in Provence (France) and elsewhere for a soothing, aromatic infusion that may help with anxiety and headaches.

  • Roselle / Sorrel (Hibiscus sabdariffa) – As discussed, hibiscus by other names; in the Caribbean, “sorrel drink” often includes hibiscus with spices like ginger or allspice especially during Christmas.

  • Fennel (Foeniculum vulgare) – Fennel seed tea is common in India and the Mediterranean after heavy meals to aid digestion. It has a licorice-like taste.

The above lists are by no means exhaustive – virtually any edible herb or fruit has at some point been made into a tea. From linden flowers in Europe (for calming) to pine needles among indigenous Americans (vitamin C rich tea) to artichoke leaf tea in Vietnam (a vegetal tea for health), humans have been quite creative with tea brewing. However, the ones detailed earlier (rooibos, mate, chamomile, peppermint, hibiscus, etc.) are among the most globally recognized herbal tea plants.

As we have seen, the types of tea-producing plants range from a single evergreen species that gave rise to a worldwide tea industry (Camellia sinensis and its varieties) to a plethora of herbs, shrubs, and flowers across cultures that have become beloved teas in their own right. Understanding the botanical sources of our teas not only satisfies curiosity about “how many types of tea plants” there are, but also enriches our appreciation of each cup. Whether it’s the hand-plucked leaves of a centuries-old tea tree in China or the sun-dried blossoms of hibiscus in Egypt, each tea connects us to the plant it came from and the people who cultivated it.

In the next section, we address some frequently asked questions about tea plants to clarify common curiosities.

FAQ: Tea-Producing Plants

Q: Are all “true teas” made from the same plant?
A: Yes. All true teas (green, black, white, oolong, etc.) come from the Camellia sinensis plant (All about tea: Camellia sinensis - Horniman Museum and Gardens). Despite the huge variety in tea flavors and names, they are produced from the leaves of this single species. The differences arise from processing the leaves in different ways (varying oxidation levels, fermentation, drying, and so on), not from different plant sources. So whether it’s a Japanese sencha or an English Breakfast blend, the raw leaf is Camellia sinensis. (Herbal teas, however, come from other plants entirely.)

Q: How many varieties of the tea plant exist?
A: Botanically, Camellia sinensis has two main varieties used in tea: var. sinensis (small-leaf China type) and var. assamica (large-leaf Assam type). There is also a minor variety called “Cambodia” or Java type, which is a hybrid form (Camellia sinensis - Wikipedia). Beyond these botanical varieties, there are hundreds or even thousands of cultivars (cultivated sub-varieties) of tea around the world (Camellia sinensis - Wikipedia). Each tea-growing region often has its own cultivar selections developed for local conditions and flavor profiles. In summary, two primary varietal groups (Chinese and Assam) and a vast number of unique cultivars within those.

Q: Is herbal tea actually tea?
A: Not in the technical sense. The word “tea” technically refers to the Camellia sinensis plant. So a herbal infusion (like peppermint or chamomile) contains no parts of the tea plant and thus is not a “true tea.” That’s why they are sometimes called tisanes. However, in common usage, we often call any plant infusion a “tea.” There’s nothing wrong with that in casual terms – just be aware that herbal teas and true teas are different in origin. Herbal teas do not contain Camellia sinensis and usually have no caffeine (unless the specific herb naturally has caffeine, like yerba mate).

Q: Do herbal teas contain caffeine?
A: Most herbal teas are naturally caffeine-free. If you brew chamomile, peppermint, rooibos, hibiscus, etc., those infusions will have 0 mg of caffeine, which is one reason people choose them in the evening or if they are avoiding stimulants. The notable exceptions are herbal infusions from plants that inherently have caffeine or similar stimulants. For example, yerba mate (from Ilex paraguariensis) contains caffeine, as does guayusa (another holly leaf). Cocoa shells (sometimes used in herbal blends) have theobromine (a mild stimulant related to caffeine). But the vast majority of common herbal tea ingredients – florals, fruits, leaves like lemongrass or chamomile – have no caffeine. In contrast, any true tea from Camellia sinensis will have some caffeine (about 20–60 mg per cup depending on the type and brew).

Q: Can I grow a tea plant at home?
A: Yes, you can grow Camellia sinensis at home if your local climate and conditions permit (or you can manage it in a pot). Tea plants prefer warm, humid climates and acidic soil (pH ~5-6). They do well in partial shade (they naturally grow under forest canopy) (All about tea: Camellia sinensis - Horniman Museum and Gardens). If you live in a tropical or subtropical region, you might grow it outdoors. In cooler climates, some gardeners keep tea plants in pots and bring them into a greenhouse or indoors during frost – the plant is somewhat hardy but can be damaged by heavy frost or snow on buds (All about tea: Camellia sinensis - Horniman Museum and Gardens). Expect to wait a few years before harvesting leaves; typically after about 3 years, a tea plant is mature enough for a first modest harvest (All about tea: Camellia sinensis - Horniman Museum and Gardens). Keep the plant pruned to encourage bushy growth and new shoots (these young shoots and buds are what you harvest for tea). While home-growing won’t yield large quantities, it’s certainly rewarding to produce even a small batch of your own tea!

Q: How long do tea plants live?
A: Tea plants can live for many decades. In commercial plantations, tea bushes are often kept in production for 40-50 years before replanting, but with good care they can live longer (All about tea: Camellia sinensis - Horniman Museum and Gardens). There are accounts of certain tea plants in China and Japan that are over 100 years old and still producing. Some wild tea trees in Yunnan (of the var. assamica type) are believed to be several hundred years old – even up to a thousand in a few legendary cases – and are highly valued for pu-erh tea production in their old age. Generally, as a tea bush ages, yield might decrease, but flavor can become more nuanced. So, a well-tended tea plant could effectively last a lifetime or more.

Q: Does “tea tree” oil come from the tea plant?
A: No, tea tree oil is unrelated to the tea plant used for drinking. This is a common point of confusion. Tea tree oil is an essential oil extracted from the leaves of the tea tree, Melaleuca alternifolia, which is a medicinal shrub native to Australia. It’s called “tea tree” because Captain James Cook reportedly named it when he made a spicy infusion from its leaves as a substitute for tea. However, Melaleuca has nothing to do with Camellia sinensis. So, the oil used in skincare known as tea tree oil is not from the same plant that gives us green or black tea (All about tea: Camellia sinensis - Horniman Museum and Gardens). (Never ingest tea tree essential oil; it’s for topical use and can be toxic if swallowed.)

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