Do All Camellias Make Tea? The Surprising Truth

January 4, 2026 •

3 min read

Did you know that all true tea—including green, black, oolong, and white—originates from just one specific plant species, Camellia sinensis? This fact often surprises those who grow the beautiful, decorative camellias common in many gardens and begs the question of whether all camellias are capable of producing a brew.

Quick Summary

The classic caffeinated beverage comes exclusively from Camellia sinensis; ornamental camellias lack the desired chemical compounds. However, some other Camellia species are edible and can produce non-caffeinated herbal infusions. Specific processing techniques further differentiate the types of tea produced.

Key Points

True Tea: All traditional tea—green, black, oolong, white—is exclusively made from the leaves of Camellia sinensis.
Ornamental Varieties: Common garden camellias like Camellia japonica are not used for commercial tea production due to taste and chemical differences.
Edible, but Different: While some non-sinensis camellia leaves are considered edible and can be used for herbal infusions, they lack the caffeine found in true tea leaves.
Species Variation: Two main varieties of C. sinensis, sinensis and assamica, are responsible for different flavor profiles based on climate and leaf size.
Processing is Key: The type of true tea (black, green, etc.) is determined by how the Camellia sinensis leaves are processed, specifically the level of oxidation.
Plant Identification: You can distinguish Camellia sinensis by its serrated, often hairy leaves and small white flowers, compared to the larger, showier blooms of ornamental species.

The World of Camellia: A Diverse Plant Genus

The genus Camellia is a family of flowering plants that includes many species, but it is a common misconception that all of them are suitable for making the familiar beverage. The vast majority are cultivated for their striking flowers and evergreen foliage, not for culinary use.

Only One Species for True Tea

The short answer to the central question is no; only the species Camellia sinensis produces what is commercially recognized as true tea. This single species is the source of all white, green, yellow, oolong, dark tea, and black tea. The flavor distinctions among these teas are not due to different plants but rather how the leaves are harvested and processed. The amount of oxidation the leaves undergo determines the final tea type. For instance, green tea is unoxidized, while black tea is fully oxidized.

Varieties of the Tea Plant

Within Camellia sinensis, two main varieties are responsible for the vast majority of commercial tea production, each with distinct characteristics shaped by their growing environment.

Camellia sinensis var. sinensis: Known as the Chinese variety, this smaller shrub is native to the cooler, mountainous regions of southern China. It has smaller, delicate leaves and is typically used for green and white teas.
Camellia sinensis var. assamica: Originating in the warmer, tropical lowland regions of Assam, India, this variety grows into a larger tree with broader, more robust leaves. It is the source of most black and Pu-erh teas.

Ornamental Camellias and Herbal Infusions

What about the Camellia species in your garden, such as Camellia japonica or Camellia sasanqua? These are primarily ornamental plants prized for their large, often colorful, and long-lasting blooms. While some creative gardeners have used their leaves for herbal infusions, these drinks lack the caffeine and specific flavor profiles of true tea.

Safe but Different: According to some wild food experts, the leaves and flowers of ornamental camellias are edible and can be safely consumed. They can be dried to create a tea-like beverage or used in other culinary applications.
Taste Profile: The flavor of these infusions is notably different from true tea, often described as milder or with a more vegetal taste, and they do not contain caffeine.
Processing Matters: The process for making a simple infusion from garden camellia leaves is similar to how you would process true tea: picking young leaves, drying them, and steeping them in hot water.

Comparison of Tea-Making Camellias vs. Ornamental Varieties


Feature	Camellia sinensis (Tea Plant)	Ornamental Camellias (e.g., japonica, sasanqua)
Primary Use	Commercial tea production (white, green, black)	Decorative gardening for flowers and foliage
Caffeine Content	Yes, contains caffeine	No, generally does not contain caffeine
Leaf Appearance	Serrated edges, often with a hairy underside	Glossy, serrated, but often larger and more diverse
Flower Appearance	Small, simple, often white flowers	Large, showy, diverse flowers in various colors and forms
Flavor Profile	Complex, varied profiles (e.g., malty, vegetal, floral)	Mild, vegetal, or lacking distinct flavor when used for tea
Harvesting	Young leaves and buds picked for commercial production	Leaves are rarely harvested; flowers are the main focus

Making an Infusion from Garden Camellias

For those interested in exploring the edible side of ornamental camellias, a simple herbal infusion can be made. It's a great way to use the young, tender leaves from your own backyard.

Harvest young leaves and buds: Choose fresh, new growth, as this tends to be the most tender and flavorful.
Dry the leaves: Gently dry the harvested leaves in a well-ventilated area away from direct sunlight until they are completely crisp. This can take several days depending on humidity.
Crush the leaves: Once dry, crush the leaves into smaller pieces to maximize surface area for brewing.
Steep: Add the crushed leaves to a cup of hot, but not boiling, water and let it steep for several minutes before enjoying.

Conclusion: Appreciating the Difference

In conclusion, while all true, caffeinated tea comes from the single species Camellia sinensis, the broader Camellia genus offers more than just ornamental beauty. Other species, such as Camellia japonica, can produce safe, caffeine-free herbal infusions with a milder, different flavor profile. Understanding this distinction allows both tea lovers and gardeners to better appreciate the unique roles and characteristics of these versatile plants.

For more detailed botanical information on the tea plant, refer to the Kew Gardens profile of Camellia sinensis.

Frequently Asked Questions

While ornamental camellias like Camellia japonica and Camellia sasanqua are not commercially used for tea, their leaves and flowers are generally considered edible and safe for making non-caffeinated herbal infusions.

The species used for all true tea is Camellia sinensis. The variety and processing methods then determine whether it becomes white, green, oolong, or black tea.

No, common ornamental camellia species do not contain caffeine. The stimulant is primarily found in Camellia sinensis.

Look for specific characteristics: Camellia sinensis has smaller leaves with serrated edges and a hairy underside, and produces small, white flowers. Ornamental varieties typically have larger, showier flowers in various colors.

Camellia sinensis var. sinensis is a smaller, cold-tolerant shrub with delicate leaves, used for green and white teas. The assamica variety is a larger, heat-tolerant tree with broad leaves, typically used for black teas.

Only Camellia sinensis possesses the unique chemical compounds and flavor profile desired for commercial tea production. Other species do not have the same taste qualities.

Yes, you can follow similar steps like drying and bruising the leaves to make an infusion from your ornamental camellia. However, the resulting flavor will be different and lack the caffeine of true tea.