Plant & Botany
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The small-leaf Chinese variety of the tea plant — refined flavours, cold-tolerant, ideal for green and white teas.
Botanical name Camellia sinensis var. sinensis. Native to southwest China and Taiwan, it grows as a small bush with dainty leaves and produces the most aromatic, delicate teas. It tolerates cool, mountainous climates better than its assamica cousin.
From the Journal
Three of Japan's most famous green teas come from the same plant. The differences are everything — and once you know them, you'll never confuse them again.
by Sameera
Not green, not black — oolong is the in-between family that rewards craft. The science (and art) of partial oxidation, explained.
by Sameera
Almost no processing, almost no caffeine — and a flavour profile most drinkers have never properly tasted. A primer on the gentlest tea family.
by Sameera
An hour south of Kyoto, a riverbank town has been growing the world's finest matcha for 800 years. A field report.
by Sameera
From bamboo whisks to water temperature — everything you need to know to make café-quality matcha at home.
by Sameera
The Tea List dispatch
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