Description: Camellia chrysantha, the golden camellia, is a species of plant in the family Theaceae. It is found in China and Vietnam. It is threatened by habitat loss. It is used to make tea, and as a garden plant for its yellow flowers, which are unusual in a camellia. Some sources consider it a synonym of Camellia nitidissima.
The golden camellia belongs to the genus Theaceae and is an ancient, rare species, with 90 percent of the wild golden camellias in the world coming from Guangxi, for an extremely narrow growth area. Camellia nitidissima was first described and named in 1948. In 1960, a wild population was found growing near the southern border of China with Vietnam and it was named C. chrysantha (hence the two names). It wasn’t until the 1980s that the west realized there was a yellow camellia species and it remains the only one commercially available in any significant numbers. The golden camellia is an evergreen shrub, 2 to 6 meters in height, with grayish-white, smooth bark. The leaves alternate and are broadly lanceolate to oblong. The flower is golden-yellow in appearance with a cup or bowl shape when blossoming and about 3 centimeters in diameter, with 9 to 11 broad petals, with a waxy luster.
Camellia nitidissima is also widely used to make tea with healthy teas and beverages being successfully developed and sold in Southeast Asian countries.
Brewing Guide: Rinse a teacup and teapot with hot water. Fill the teapot 2 grams leaves for every 300ml of water. Infuse in hot water at 90°c (194°F) to 95°c (203°F) for 2 to 3 minutes for the first and second brewing. Gradually increase steeping time and temperature for subsequent brewing.