Camellia sinensis, commonly known as the tea plant, is a small evergreen tree or shrub native to Southeast Asia, including parts of China, India, and Myanmar. It is easily recognized by its glossy green leaves and fragrant white flowers. Cultivated for thousands of years, this plant is the source of all true tea—including green, black, white, and oolong—made from its dried and processed leaves. Valued worldwide for its caffeine content and cultural significance, it is often grown in plantations and home gardens in tropical to subtropical regions.

While tea plant is not considered a highly invasive species, it has shown the ability to naturalize in suitable climates outside its native range, such as in Hawai‘i. Its broad climate adaptability and shade tolerance allow it to establish in disturbed forests. However, its risk of spreading is limited because it grows slowly, produces few seeds that don’t disperse far, and requires specific acidic soils. There are no records of it forming dense thickets or displacing native plants, and it is not known to be toxic or a significant fire hazard. Care should still be taken to prevent its escape into sensitive natural areas, as it can host several plant pests and diseases.