Desserts · Plate VIII

Tea

Camellia sinensis

An evergreen shrub in the camellia family, from the mountains of southwest China and neighbouring regions. Its leaves are alternate, glossy and serrated, and its fragrant white flowers have a tuft of yellow stamens.

Only the tender shoots are picked to make tea: the classic pluck is “two leaves and a bud”, gathered each time the plant puts out new growth. Green, black, white and oolong teas all come from the same plant; what changes is how the leaves are treated afterwards.

The word tea reached Europe by sea, from the ports of southern China where it was pronounced tê; chá, the Portuguese form, comes from other Chinese languages.

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