Tea plant is a species of evergreen shrubs or small trees in the flowering plant family Theaceae whose leaves and leaf buds are used to produce tea. Common names include "tea plant", "tea shrub", and "tea tree" (not to be confused with Melaleuca alternifolia, the source of tea tree oil, or Leptospermum scoparium, the New Zealand tea tree).

Tea plant is an evergreen shrub or small tree that is usually trimmed to below 2 m when cultivated for its leaves. It has a strong taproot. The flowers are yellow-white, 2.5–4 cm in diameter, with 7 to 8 petals. The seeds of tea plant can be pressed to yield tea oil, a sweetish seasoning and cooking oil. The leaves are 4–15 cm long and 2–5 cm broad. Fresh leaves contain about 4% caffeine. The young, light green leaves are preferably harvested for tea production; they have short white hairs on the underside. Older leaves are deeper green. Different leaf ages produce differing tea qualities, since their chemical compositions are different. Usually, the tip (bud) and the first two to three leaves are harvested for processing. This hand picking is repeated every one to two weeks. Tea plant is native to mainland South and Southeast Asia, but is today cultivated across the world, in tropical and subtropical regions.

Teas may help with cancer, heart disease, and diabetes; encourage weight loss; lower cholesterol; and bring about mental alertness. Tea also appears to have antimicrobial qualities.

The leaves of the tea plant have been used to treat a wide range of health conditions, including increasing energy levels. The leaves of the tea plant are popularly consumed due to their stimulant properties. Enhancing immunity. The tea plant is regarded as one of the most powerful antioxidant herbs. Due to a high concentration of flavonoids, tea has been suggested to have immunoprotective and anti-aging properties. Treating diarrhea. Tea leaves have antibacterial and astringent properties that help relieve dysentery and other digestive disturbances.