Nomenclature and taxonomyEdit
C. taliensis has larger leaves than C. sinensis var. sinensis closer to the size of C. sinensis var. assamica. And, in several chemical composition and morphological comparisons, C. taliensis is also closer to C. sinensis var. assamica than to C. sinensis var. sinensis. However, the closer similarity may also be due to human selection (which causes reduction in genetic diversity) as C. sinensis var. assamica is the tea variety traditionally cultivated in Yunnan.
C. talensis can be easily crossed with C. sinensis, and the resulting crossbred plants are intermediate between species both morphologically and chemically indicating true hybrids.
Yue Guang Bai (月光白 "Moonlight White") is a white tea made from the plant.
Yunnan pu-erh tea made from C. taliensis can command a much higher price than pu'er made from the more common C. sinensis.
- Chen, Jin, Pingsheng Wang, Yongmei Xia, Mei Xu & Shengji Pei. 2005. Genetic diversity and differentiation of Camellia sinensis L. (cultivated tea) and its wild relatives in Yunnan province of China, revealed by morphology, biochemistry and allozyme studies. Genetic Resources and Crop Evolution, 52 (1), 41–52.
- Liu, Yang, Shi-xiong Yang, Peng-zhang Ji & Li-zhi. 2012. Phylogeography of Camellia taliensis (Theaceae) inferred from chloroplast and nuclear DNA: Insights into evolutionary history and conservation. BMC Evolutionary Biology, 12.
- Takeda, Yoshiyuki. 1990. Cross compatibility of tea (Camellia sinensis) and its allied species in the genus Camellia. Japan Agricultural Research Quarterly, 24, 111-116.