

Camellia sinensis comes in two major natural varieties, C. sinensis v. sinensis and C. sinensis v. assamica. Other natural varieties (that I didn’t even know about before looking into it just now) are v. pubilimba, v. dehungensis, and v. madoensis. The related species Camelliia taliensis is also used to make tea, especially pu-erh.
In addition to these natural varieties, there is a huge variety of cultivars. And the terroir makes a difference. But I think that tea drinkers by and large like their tea to taste like tea.
tl;dr Camellia sinensis has both natural and bred varietals.



I contacted the EU DMA team a while back. Part of the response:
So at least some part of the bureaucracy are aware of it.