The Plant Behind Every Tea 
Camellia sinensis

One Plant, Endless Expression
All true teas—white, green, yellow, oolong, black, and pu-erh—come from a single plant: Camellia sinensis.

What makes each tea so different is not the plant itself, but how it is grown, handled, and brought to life after picking.

 

Two Main Varieties

• Camellia sinensis var. sinensis
Originally from China, this variety has smaller leaves and grows well in cooler, higher regions. It tends to produce more delicate, refined teas with softer, layered flavour.

• Camellia sinensis var. assamica
From the Assam region of India, this plant has larger leaves and thrives in warmer, more humid climates. The teas are often fuller in body, with deeper, richer character.

 

The Influence of Place

Like fine wine, tea carries a sense of where it is grown. Climate, soil, altitude, and surrounding environment all leave their mark on the leaf.

Over time, these elements create gentle layers of flavour—so no two teas are ever quite the same.

• Altitude – Slower growth at higher elevations often brings more refined, aromatic teas
• Climate – Mist, rainfall, and sunlight all influence sweetness and depth
• Soil – Mineral-rich soils contribute to character and balance

 

Regional Expression

Tea is grown in many parts of the world, each bringing its own style and personality.

• China – The birthplace of tea, offering remarkable variety and craftsmanship
• India – From the bold strength of Assam to the lighter, floral nature of Darjeeling
• Sri Lanka (Ceylon) – Bright, clean teas, often lively and refreshing
• Taiwan – Especially known for exceptional oolong teas, beautifully layered and expressive
• Japan – Renowned for its careful production of vibrant, fresh green teas
• Australia – A smaller but growing region, where clean conditions and careful attention are producing beautifully crafted teas

 

Hand-crafted with Care
Beautiful tea is not rushed. The finest leaves are carefully selected—often by hand—choosing the tender young buds and leaves that offer the best flavour.

From picking through to drying, rolling, oxidising or ageing, each step takes patience and care. This gentle handling helps preserve the tea’s natural sweetness, aroma, and character.

At Brookfield House, these are the teas we are most drawn to—teas that unfold slowly and reward a quieter moment.

 

A Different Approach

Many commercial teas are produced using mechanical methods such as CTC (Crush, Tear, Curl), where the leaves are broken into smaller pieces for speed and consistency.

These teas create a strong, quick cup, but often without the same depth or gentle layers of flavour found in whole leaf, hand-crafted teas.

For us, it has always been about choosing teas with character—teas that feel considered, not rushed.

 

It all adds to the cup
Once you understand the plant, you begin to see how much of the final cup is shaped long before it reaches the teapot.

Each tea carries something of where it came from—and how it was cared for along the way.

THE BEAUTY OF TEA
From a single plant grows a world of flavour—
shaped by nature, place, and time

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