Adaptations

Camellia sinensis' different taste comes from the adaptations to its environment. As the elevation changes, the size and quality of the tea leaves differ. The tea leaves adapt to elevations via changing their size and the chemistry within its leaves. The body and leaves become thinner as the elevation increases. The thinner the leaf means a stronger, more potent flavor. Every shape, color, and fragrance has its own taste, so no two leaves are the same.  

Tea plants can withstand lower amounts of rainfall since it's a Dicot. A reason for this tolerance is because C. sinensis has a taproot and a centralized rooting system, where it can get and retain water even in sub-par conditions. Another adaption most tea plants encompass is a mutualistic relationship with Glomermycota fungi. This endomycorrhizae mutualism benefits both organisms. Plants are able to have a larger surface area within their root system. Conversely, roots are able to retain more water and nutrients from the soil. In return, the fungi receive energy from the tea plant in the form of glucose. The accumulation of these adaptations provide an increased survivorship for C. sinensis.

With adaptations in mind, let us focus on how they affect the plant's Nutrition.