Green Tea Plant Seeds Camellia Sinensis

LATIN NAME: CAMELLIA SINENSIS

COMMON NAME: Tea Plant

The tea plant flushes the slow, evergreen shrub with the glossy, oval, toothed, dark-green leaves and the small, white, fragrant flowers with the golden stamens, the young shoots flushing the branch tips with the fresh, new growth, the small, round, brown capsules following. It grows steadily into the dense, rounded form, and it stands the warm, humid climate well. It likes the light shade, and the deep, acidic, well-drained soil.

Scientific Research & Plant Biotechnology

The flushing young shoots of the tea plant give it a recognised place in the research on the beverage-leaf crops of the camellia family, and the sinensis species appears in the studies of the acidic-soil evergreen shrubs and the leaf flush cycles. The work looks at the way the tender shoots flush the branch tips, the leaf chemistry, and the seed biology. The agronomists value the flushes, and the growers of the leaf and ornamental plantations keep the species in their catalogues.

Ecological & Economic Value & Wide Applications

In the warm, misty hills, the tea plant flushes the hillside with the fresh, new growth. The tender young leaves have served the tea traditions of the world for the ages, the white flowers open through the autumn, and the shrub makes the fine hedge and the plantation plant. It thrives in the deep, acidic, well-drained ground. White-flowered, flush-leafed and world-celebrated.

To grow the Tea Plant from seed, sow the seeds fresh in pots of acidic compost.

Sow the seeds fresh in pots of acidic compost, and give the young plants the shaded, moist spot. The flush shoots come through the later years. , keeping them moist in the shade, keep the pots lightly watered, and the young plants establish themselves nicely. The flush shoots will leaf through the later years.

Green tea is made solely with the leaves of Camellia sinensis that have undergone minimal oxidation during processing. Green tea originates from China and has become associated with many cultures throughout Asia. It has recently become more widespread in the West, where black tea is traditionally consumed. Many varieties of green tea have been created in countries where they are grown.

Over the last few decades green tea has been subjected to many scientific and medical studies to determine the extent of its long-purported health benefits, with some evidence suggesting that regular green tea drinkers may have a lower risk of developing heart disease and certain types of cancer.

Although green tea does not raise the metabolic rate enough to produce immediate weight loss, a green tea extract containing polyphenols and caffeine has been shown to induce thermogenesis and stimulate fat oxidation, boosting the metabolic rate 4% without increasing the heart rate
According to a survey released by the United States Department of Agriculture in 2007, the mean content of flavonoids in a cup of green tea is higher than that in the same volume of other food and drink items that are traditionally considered of health contributing nature, including fresh fruits, vegetable juices or wine. Flavonoids are a group of phytochemicals in most plant products that are responsible for such health effects as anti-oxidative and anticarcinogenic functions.