tealevél

Tealevél is the leaf of the tea plant, Camellia sinensis, used to produce the various tea beverages consumed worldwide. The term encompasses both fresh leaves and the processed material that yields tea when infused in hot water. The quality and flavor of tealevél depend on origin, cultivar, harvest time, and processing.

Botanical background and varieties

Camellia sinensis is an evergreen shrub grown across tropical and subtropical regions. Two main cultivated varieties are common in tea production: Camellia sinensis var. sinensis (often associated with Chinese teas) and Camellia sinensis var. assamica (associated with Indian and other robust teas). The leaves range from small, slender shoots to larger mature leaves, with buds often contributing to the aroma and sweetness of the final infusion.

Harvesting and processing

Tea leaves are typically harvested as one or two leaves with a bud, a method known as plucking. After harvest, leaves may be withered, rolled or twisted, oxidized to varying degrees, then dried or fired. The oxidation level largely defines tea type: green tea is minimally oxidized, white tea is lightly processed, oolong is partially oxidized, and black tea is fully oxidized. Some leaves are processed into broken pieces, fannings, or dust for bulk bagged teas, while other lots are kept whole-leaf for finer products.

Composition, flavor, and uses

Tealevél contains caffeine, theanine, and polyphenols such as catechins, with concentrations influenced by cultivar and processing. Flavor ranges from delicate and grassy to malty and bold, largely shaped by terroir and manufacturing methods. Beyond beverages, tea leaves and extracts are used in cosmetics, food flavoring, and dietary supplements.

Geographic and cultural context

Major producers include China, India, Sri Lanka, Kenya, and Japan. Tea culture varies by region, with different preparation styles, ceremonies, and serving traditions influencing how tealevél is harvested, processed, and consumed.