Tea (Camellia sinensis)

Last Updated: September 28 2022

Tea is both the common name of Camellia sinensis and the name of an infusion made with the leaves of this plant. Green tea is unfermented; black tea is fermented; oolong tea is partially fermented.

Tea (Camellia sinensis) is most often used for


Tea is a form of drink created from steeping leaves of certain plants in hot water, and drinking the water soluble component.

There are various types of teas. Many popular teas are all derived from Camellia Sinensis, a plant that eventually is used to form Green, Black, White, and Oolong teas. Other teas, such as Fenugreek Tea, have unique properties as they are derived from unique plants.

What else is Tea (Camellia sinensis) known as?
Note that Tea (Camellia sinensis) is also known as:
  • Green Tea
  • Black Tea
  • White Tea
  • Oolong Tea
  • tea
  • Camellia sinensis
Tea (Camellia sinensis) should not be confused with:

Don't miss out on the latest research

7.^Ali M, Afzal M, Gubler CJ, Burka JFA potent thromboxane formation inhibitor in green tea leavesProstaglandins Leukot Essent Fatty Acids.(1990 Aug)
8.^Afzal M, Al-Sweedan N, Massih LA, Takahashi K, Shibata S2-Amino-5-(N-ethylcarboxamido)-pentanoic Acid from Green Tea LeavesPlanta Med.(1987 Feb)
11.^Zhao M, Ma Y, Wei ZZ, Yuan WX, Li YL, Zhang CH, Xue XT, Zhou HJDetermination and comparison of γ-aminobutyric acid (GABA) content in pu-erh and other types of Chinese teaJ Agric Food Chem.(2011 Apr 27)
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17.^van het Hof KH, Kivits GA, Weststrate JA, Tijburg LBBioavailability of catechins from tea: the effect of milkEur J Clin Nutr.(1998 May)
18.^Egert S, Tereszczuk J, Wein S, Müller MJ, Frank J, Rimbach G, Wolffram SSimultaneous ingestion of dietary proteins reduces the bioavailability of galloylated catechins from green tea in humansEur J Nutr.(2012 Feb 25)
19.^Lorenz M, Jochmann N, von Krosigk A, Martus P, Baumann G, Stangl K, Stangl VAddition of milk prevents vascular protective effects of teaEur Heart J.(2007 Jan)
20.^Unachukwu UJ, Ahmed S, Kavalier A, Lyles JT, Kennelly EJWhite and green teas (Camellia sinensis var. sinensis): variation in phenolic, methylxanthine, and antioxidant profilesJ Food Sci.(2010 Aug 1)
21.^Xu Y, Zhao H, Zhang M, Li CJ, Lin XZ, Sheng J, Shi WVariations of Antioxidant Properties and NO Scavenging Abilities during Fermentation of TeaInt J Mol Sci.(2011)