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| {{about|the beverage made from Camellia sinensis||}} | |||
| {{Redirect|Cup of tea|other uses|Cup of Tea (disambiguation){{!}}Cup of Tea}} | |||
| {{pp-move-indef}} | |||
| {{Use dmy dates|date=November 2016}} | |||
| {{Use British English|date=January 2014}} | |||
| {{Infobox beverage | |||
| |name = Tea | |||
| |original_name = | |||
| |type = Hot or cold ] | |||
| |bgcolor = Sienna | |||
| |image = ] | |||
| |caption = ] being infused in a '']'' | |||
| |origin = China<ref>{{cite news | first = Thomas | last = Fuller | title = A Tea From the Jungle Enriches a Placid Village | url = https://www.nytimes.com/2008/04/21/world/asia/21tea.html | work=The New York Times | location = New York | page = A8 | date = 21 April 2008 }}</ref> | |||
| |introduced = First recorded in China in 59 BC, though probably originated earlier.{{sfn|Mair|Hoh|2009|pp=29–30}} | |||
| |color = | |||
| }} | |||
| ]'', 1897]] | |||
| ] | |||
| '''Tea''' is an aromatic ] commonly prepared by pouring hot or boiling ] over cured leaves of the '']'', an ] ] native to ].<ref>], p. 8</ref> After water, it is the most widely consumed drink in the world.<ref name="Macfarlane">{{cite book|author=]|author2=Iris Macfarlane |title=The Empire of Tea|publisher=The Overlook Press|isbn=1-58567-493-1|page=32|year=2004}}</ref> There are many different types of tea; some teas, like ] and ], have a cooling, slightly bitter, and ] flavour,<ref name="ody">{{cite book |author1=Penelope Ody |title=Complete Guide to Medicinal Herbs |publisher=Dorling Kindersley Publishing |location=New York, NY |year= 2000|page=48 |isbn=0-7894-6785-2 |doi=}}</ref> while others have vastly different profiles that include sweet, nutty, floral or grassy notes. | |||
| Tea originated in ], where it was used as a ] drink.{{sfn|Heiss|Heiss|2007|pp=6–7}} It was popularized as a recreational drink during the Chinese ], and tea drinking spread to other ]n countries. Portuguese priests and merchants introduced it to Europe during the 16th century.<ref name="caff" /> During the 17th century, drinking tea became fashionable among Britons, who started large-scale production and commercialization of the plant in India to bypass the Chinese monopoly. | |||
| The term ] usually refers to infusions of fruit or herbs made without the tea plant, such as steeps of ], ], or ]. These are sometimes<ref name=ngram></ref> called ''tisanes'' or ''herbal infusions'' to prevent confusion with tea made from the tea plant. | |||
| == Etymology == | |||
| {{Main article|Etymology of tea}} | |||
| ] (Amoy) by Edwin Joshua Dukes]] | |||
| The ] for tea is ], originally written with an extra stroke as ] (pronounced ''tú'', used as a word for a bitter herb), and acquired its current form during the ].<ref>{{cite book |url=https://books.google.com/books?id=0zp6iMZoqt0C&pg=PA362#v=onepage&q&f=false |title=Six Dynasties Civilization |author= Albert E. Dien |publisher=Yale University Press |page=362 |year= 2007 |isbn=978-0-300-07404-8 }}</ref><ref>{{cite book |url=https://books.google.com/books?id=BdWpWha_0EsC&pg=PT14#v=onepage&q&f=false |title= The ultimate guide to Chinese tea |author= Bret Hinsch |year= 2011|isbn= 9789744801296 }}</ref><ref>{{cite book |url=https://books.google.com/books?id=XU-jAQAAQBAJ&pg=PA4#v=onepage&q&f=false |title=Hot Water for Tea|author=Nicola Salter |publisher=ArchwayPublishing |page=4 |year= 2013 |isbn=978-1-60693-247-6 }}</ref> The word is pronounced differently in the different ], such as ''chá'' in ], ''zo'' and ''dzo'' in ], and ''ta'' and ''te'' in ].<ref>{{cite book |url=https://books.google.com/books?id=ospMAgAAQBAJ&pg=PA203 |title=The World's Writing Systems |editor= Peter T. Daniels |page= 203 |publisher=Oxford University Press |year= 1996 |isbn=978-0-19-507993-7 }}</ref> One suggestion is that the different pronunciations may have arisen from the different words for tea in ancient China, for example ''tú'' (荼) may have given rise to ''tê'';<ref>{{cite book |url=https://books.google.com/books?id=Ku1Sr-q9KNUC&pg=PA97#v=onepage&q&f=false |title=Warp and Weft, Chinese Language and Culture |author= Keekok Lee |publisher=Eloquent Books |page=97 |year= 2008 |isbn=978-1-60693-247-6 }}</ref> historical phonologists however argued that the ''cha'', ''te'' and ''dzo'' all arose from the same root with a reconstructed pronunciation ''dra'', which changed due to sound shift through the centuries.{{sfn|Mair|Hoh|2009|pp=264–265}} There were other ancient words for tea, though ''ming'' (]) is the only other one still in common use.{{sfn|Mair|Hoh|2009|pp=264–265}}<ref>{{citation |url=http://www.lcsd.gov.hk/ce/Museum/Arts/7thingsabouttea/en/ch1_4_0.htm |title= Why we call tea "cha" and "te"? |work=Hong Kong Museum of Tea Ware}}</ref> It has been proposed that the Chinese words for tea, ''tu'', ''cha'' and ''ming'', may have been borrowed from the ] of people who inhabited southwest China; ''cha'' for example may have been derived from an archaic Austro-Asiatic root *''la'', meaning "leaf".{{sfn|Mair|Hoh|2009|pp=265–267}} | |||
| Most Chinese languages, such as Mandarin and Cantonese, pronounce it along the lines of ''cha'', but ] and ] Chinese varieties along the Southern coast of China pronounce it like ''teh''. These two pronunciations have made their separate ways into other languages around the world.<ref>{{cite web| work=The World Atlas of Language Structures Online| title=Feature/Chapter 138: Tea| first=Östen| last=Dahl| publisher=Max Planck Digital Library| url=http://wals.info/feature/138| accessdate=4 June 2008}}</ref> | |||
| Starting in the early seventeen century, the Dutch played a dominant role in the early European tea trade via the ].<ref>{{cite book |url=https://books.google.com/books?id=lXYFBQAAQBAJ&pg=PT16#v=onepage&q&f=false |title=Tea: A Very British Beverage |first= Paul |last=Chrystal |isbn=9781445633602 |date=2014-10-17 }}</ref> The Dutch borrowed the word for "tea" (''thee'') from ], either through trade directly from ] or ] where they had established a port, or from Malay traders in ], ].<ref name="dalgado">{{cite book |url=https://books.google.com/books?id=3qk-p5hKuccC&pg=PA95#v=onepage&q&f=false |title=Portuguese Vocables in Asiatic Languages: From the Portuguese Original of Monsignor Sebastiao Rodolfo Dalgado, Volume 1|authors= Sebastião Rodolfo Dalgado, Anthony Xavier Soares |publisher=South Asia Books |date=June 1988|isbn= 978-8120604131 |pages=94–95 }}</ref> The Dutch then introduced to other European languages this Min pronunciation for tea, including English ''tea'', French ''thé'', Spanish ''té'', and German ''Tee''.<ref name="OEDTEA">. ''Online Etymology Dictionary''. Retrieved 29 June 2012.</ref> This pronunciation is also the most common form worldwide.{{sfn|Mair|Hoh|2009|pp=262}} The ''Cha'' pronunciation came from the ] ''chàh'' of ] (Canton) and the ports of ] and ], which were also major points of contact, especially with the Portuguese traders who settled ] in the 16th century. The Portuguese adopted the Cantonese pronunciation "chá", and spread it to India.<ref name="dalgado"/> However, the Korean and Japanese pronunciations of ''cha'' were not from Cantonese, but were borrowed into Korean and Japanese during earlier periods of Chinese history. | |||
| A third form, the increasingly widespread ''chai,'' came from ] چای {{IPA-fa|t͡ʃɒːi|}} ''chay''. Both the ''châ'' and ''chây'' forms are found in Persian dictionaries.{{sfn|Mair|Hoh|2009|p=263}} They are derived from the Northern Chinese pronunciation of ''chá'',<ref>{{cite web|url=http://education.yahoo.com/reference/dictionary/entry/chai |title=Chai |publisher=] |quote=Chai: A beverage made from spiced black tea, honey, and milk. ETYMOLOGY: Ultimately from Chinese (Mandarin) chá. |deadurl=yes |archiveurl=https://web.archive.org/web/20140218211943/http://education.yahoo.com/reference/dictionary/entry/chai |archivedate=18 February 2014 |df= }}</ref> which passed ] to Central Asia and Persia, where it picked up the Persian grammatical suffix ''-yi'' before passing on to Russian as чай ({{IPA-ru|tɕæj|}}, ''chay''), Arabic as شاي (pronounced ''shay'' {{IPA-ar|ʃæiː|}} due to the lack of a {{IPAslink|t͡ʃ|}} sound in Arabic), Urdu as چائے ''chay'', Hindi as चाय ''chāy'', Turkish as çay, etc.<ref name=oed>{{cite web|url=http://www.etymonline.com/index.php?term=tea&allowed_in_frame=0|title=tea|publisher=]|quote=The Portuguese word (attested from 1550s) came via Macao; and Rus. chai, Pers. cha, Gk. tsai, Arabic shay, and Turk. çay all came overland from the Mandarin form.}}</ref> The few exceptions of words for tea that do not fall into the three broad groups of ''te'', ''cha'' and ''chai'' are mostly from the minor languages from the botanical homeland of the tea plant from which the Chinese words for tea might have been borrowed originally.{{sfn|Mair|Hoh|2009|pp=264–265}} English has all three forms: ''cha'' or ''char'' (both pronounced {{IPAc-en|ˈ|tʃ|ɑː}}), attested from the 16th century; ''tea'', from the 17th; and ''chai'', from the 20th. However, the form ''chai'' refers specifically to a black tea mixed with honey, spices and milk in contemporary English.<ref>{{Cite web|url=http://www.merriam-webster.com/dictionary/chai|title=Definition of CHAI|website=www.merriam-webster.com|access-date=7 April 2016}}</ref> | |||
| == Origin and history == | |||
| {{Further information|History of tea}} | |||
| ]: Chinese legends credit Shennong with the invention of tea.<ref name="laura2" />]] | |||
| Tea plants are native to East Asia, and probably originated in the borderlands of north Burma and southwest China.<ref name=Yamamoto /> Statistical ], ], easy ], and various types of intermediate hybrids and spontaneous ]s indicate that likely a single place of origin exists for ''Camellia sinensis'', an area including the northern part of ], and ] and ] provinces of China.<ref name=Yamamoto /> Tea drinking may have begun in the Yunnan region during the ] in China, when it was used for medicinal purposes. It is also believed that in Sichuan, "people began to boil tea leaves for consumption into a concentrated liquid without the addition of other leaves or herbs, thereby using tea as a bitter yet stimulating drink, rather than as a medicinal concoction."{{sfn|Heiss|Heiss|2007|pp=6–7}} | |||
| Chinese legends attribute the invention of tea to ] in 2737 BC,<ref name="laura2">{{Citation| last = Yee| first = L. K.| title = Tea’s Wonderful History| publisher = The Chinese Historical and Cultural Project| quote=year 1996–2012| url = http://www.chcp.org/tea.html| accessdate = 17 June 2013 |archiveurl=https://web.archive.org/web/20020803115304/http://chcp.org/tea.html |archivedate=3 August 2002 }}</ref> although evidence suggests that tea drinking may have been introduced from the southwest of China (Sichuan/Yunnan area). The earliest written records of tea come from China. The word ''tú'' ] appears in the '']'' and other ancient texts to signify a kind of "bitter vegetable" (苦菜), and it is possible that it referred to a number of different plants such as ], ], or ],{{sfn|Benn|2015|p=22}} as well as tea.{{sfn|Mair|Hoh|2009|pp=264–265}} In the '']'', it was recorded that the ] people in ] presented ''tu'' to the ] king. The state of ] and its neighbour ] were later conquered by the ], and according to the 17th century scholar ] who wrote in ''Ri Zhi Lu'' (日知錄): "It was after the Qin had taken Shu that they learned how to drink tea."{{sfn|Mair|Hoh|2009|pp=29–30}} Another possible early reference to tea is found in a letter written by the Qin Dynasty general Liu Kun who requested that some "real tea" to be sent to him.<ref>{{cite book |url=https://books.google.com/books?id=NT8J5qDjABIC&pg=PR18&lpg=PR18#v=onepage&q&f=false |title=All the Tea in China|authors= Kit Boey Chow, Ione Kramer |pages=2–3 |publisher=Sinolingua |date= 1990|isbn=978-0-8351-2194-1 }}</ref> | |||
| The earliest known physical evidence<ref>{{cite news|url=https://www.independent.co.uk/news/science/archaeology/archaeologists-discover-worlds-oldest-tea-buried-with-ancient-chinese-emperor-a6805171.html|title=Archaeologists discover world's oldest tea buried with ancient Chinese emperor|work=]|publisher=Independent Print Limited}}</ref> of tea was discovered in 2016 in the mausoleum of ] in ], indicating that tea from the genus '']'' was drunk by ] emperors as early as the 2nd century BC.<ref>{{cite web | url =http://www.nature.com/articles/srep18955 |title=Earliest tea as evidence for one branch of the Silk Road across the Tibetan Plateau|authors=Houyuan Lu|work=]|doi=10.1038/srep18955| date=7 January 2016| accessdate =11 January 2016|display-authors=etal}}</ref> The Han dynasty work "The Contract for a Youth", written by ] in 59 BC,<ref>{{cite web|url=http://phys.org/news/2016-01-world-oldest-tea-chinese-emperor.html|title=World's oldest tea found in Chinese emperor's tomb|publisher=]|date=28 January 2016|quote=The oldest written reference to tea is from the year 59 BC.}}</ref> contains the first known reference to boiling tea. Among the tasks listed to be undertaken by the youth, the contract states that "he shall boil tea and fill the utensils" and "he shall buy tea at Wuyang".{{sfn|Mair|Hoh|2009|pp=29–30}} The first record of tea cultivation is also dated to this period (the reign of ]), during which tea was cultivated on Meng Mountain (蒙山) near ].{{sfn|Mair|Hoh|2009|pp=30–31}} Another early credible record of tea drinking dates to the third century AD, in a medical text by ], who stated, "to drink bitter t'u constantly makes one think better."<ref>{{cite book |url=https://books.google.com/books?id=AGaTAgAAQBAJ&pg=PA28&lpg=PA28#v=onepage&q&f=false |title=The World of Caffeine: The Science and Culture of the World's Most Popular Drug|authors= Bennett Alan Weinberg, Bonnie K. Bealer |page=28 |publisher=Routledge|year= 2001 |isbn=978-0-415-92722-2 }}</ref> However, before the mid-8th century Tang dynasty, tea-drinking was primarily a southern Chinese practice.{{sfn|Benn|2015|p=42}} It became widely popular during the ], when it was spread to Korea, Japan, and Vietnam. In India, tea has been drunk for medicinal purposes for a long but uncertain period, but apart from the Himalayan region it seems not to have been used as a beverage until the British introduced tea-drinking there much later. | |||
| Through the centuries, a variety of techniques for processing tea, and a number of different forms of tea, were developed. During the Tang dynasty, tea was steamed, then pounded and shaped into cake form,{{sfn|Mair|Hoh|2009|pp=39–41}} while in the ], loose-leaf tea was developed and became popular. During the ] and ] dynasties, unoxidized tea leaves were first pan-fried, then rolled and dried, a process that stops the ] process that turns the leaves dark, thereby allowing tea to remain green. In the 15th century, ] tea, in which the leaves were allowed to partially oxidize before pan-frying, was developed.{{sfn|Benn|2015|p=42}} Western tastes, however, favoured the fully oxidized ], and the leaves were allowed to oxidize further. ] was an accidental discovery in the production of green tea during the Ming dynasty, when apparently sloppy practices allowed the leaves to turn yellow, but yielded a different flavour as a result.{{sfn|Mair|Hoh|2009|p=118}} | |||
| ], ] before 1915]] | |||
| Tea was first introduced to Portuguese priests and merchants in China during the 16th century, at which time it was termed ''chá''.<ref name="caff">{{cite book|author1=Bennett Alan Weinberg|author2=Bonnie K. Bealer|title=The World of Caffeine: The Science and Culture of the World's Most Popular Drug|url=https://books.google.com/books?id=YdpL2YCGLVYC&pg=PA63|year=2001|publisher=Psychology Press|isbn=978-0-415-92722-2|page=63}}</ref> The earliest European reference to tea, written as ''Chiai'', came from ''Delle navigationi e viaggi'' written by a Venetian, ], in 1545.{{sfn|Mair|Hoh|2009|p=165}} The first recorded shipment of tea by a European nation was in 1607 when the ] moved a cargo of tea from ] to Java, then two years later, the Dutch bought the first assignment of tea which was from ] in Japan to be shipped to Europe.{{sfn|Mair|Hoh|2009|p=106}} Tea became a fashionable drink in ] in the Netherlands, and the Dutch introduced the drink to Germany, France and across the Atlantic to ] (New York).{{sfn|Mair|Hoh|2009|p=169}} | |||
| The first record of tea in English came from a letter written by Richard Wickham, who ran an ] office in Japan, writing to a merchant in ] requesting "the best sort of chaw" in 1615. ], a traveller and merchant who came across tea in Fujian in 1637, wrote, "''chaa'' — only water with a kind of herb boyled in it ".<ref>{{cite book |url=https://books.google.com/books?id=lXYFBQAAQBAJ&pg=PT25&lpg=PT25#v=onepage&q&f=false |title=Tea: A Very British Beverage |author= Paul Chrystal | date=17 October 2014 |publisher=Amberley Publishing Limited|isbn=9781445633602 }}</ref><ref>''Peter Mundy Merchant Adventurer'', 2011, ed. R E Pritchard, Bodleain Library, Oxford</ref> Tea was sold in a coffee house in London in 1657, ] tasted tea in 1660, and ] took the tea-drinking habit to the British court when she married ] in 1662. Tea, however, was not widely consumed in Britain until the 18th century, and remained expensive until the latter part of that period. British drinkers preferred to add sugar and milk to black tea, and black tea overtook ] in popularity in the 1720s.<ref>{{cite episode |title=Tea |series=] |url=http://www.bbc.co.uk/programmes/p004y24y |network=] |airdate=29 April 2004}}</ref> Tea smuggling during the 18th century led to the general public being able to afford and consume tea. The British government removed the tax on tea, thereby eliminating the smuggling trade by 1785.<ref>{{cite web |url=http://www.tea.co.uk/page.php?id=98#masses |archiveurl=https://web.archive.org/web/20090730000451/http://www.tea.co.uk/page.php?id=98 |archivedate= 30 July 2009 |title=A Social History of the Nation's Favourite Drink |work=United Kingdom Tea Council}}</ref> In Britain and Ireland, tea was initially consumed as a luxury item on special occasions, such as religious festivals, wakes, and domestic work gatherings. The price of tea in Europe fell steadily during the 19th century, especially after Indian tea began to arrive in large quantities; by the late 19th century tea had become an everyday beverage for all levels of society.<ref name=Lysaght /> The popularity of tea also informed a number of historical events – the ] provoked the ] that escalated into the ], and the need to address the issue of British trade deficit caused by the demand for Chinese tea led to a ] that resulted in the ].<ref>{{Cite book| title = The Opium War: Drugs, Dreams and the Making of China| last = Lovell| first =Julia | isbn = 978-1-4472-0410-7| year = 2012| publisher = Picador}}</ref> | |||
| Tea was introduced into India by the British in an attempt to break the Chinese monopoly on tea.<ref name="Sen" /> In 1841, ] brought seeds of Chinese tea from the ] region and experimented with planting tea in ]. The Alubari tea garden was opened in 1856 and ] began to be produced.{{sfn|Mair|Hoh|2009|p=214}} In 1848, ] was sent by the East India Company on a mission to China to bring the tea plant back to Great Britain. He began his journey in high secrecy as his mission occurred in the lull between the Anglo-Chinese ] (1839{{ndash}}1842) and ] (1856{{ndash}}1860).<ref name="Rose">{{cite book|author=]|title=For All the Tea in China: How England Stole the World's Favorite Drink and Changed History|publisher=Penguin Books|pages=1–5, 89, 122, 197|year=2010}}</ref> The Chinese tea plants he brought back were introduced to the Himalayas, though most did not survive. The British had discovered that a different variety of tea was endemic to ] and the northeast region of India and that it was used by the local ], and these were then grown instead of the Chinese tea plant. Using the Chinese planting and cultivation techniques, the British launched a tea industry by offering land in Assam to any European who agreed to cultivate it for export.<ref name="Sen" /> Tea was originally consumed only by anglicized Indians; however, it became widely popular in India in the 1950s because of a successful advertising campaign by the India Tea Board.<ref name="Sen">{{cite book|author=Colleen Taylor Sen|title=Food Culture in India|url=https://books.google.com/books?id=YIyV_5wrplMC&pg=PA26|year=2004|publisher=Greenwood Publishing Group|isbn=978-0-313-32487-1|page=26|quote=Ironically, it was the British who introduced tea drinking to India, initially to anglicized Indians. Tea did not become a mass drink there until the 1950s when the India Tea Board, faced with a surplus of low-grade tea, launched an advertising campaign to popularize it in the north, where the drink of choice was milk.}}</ref> | |||
| == Cultivation and harvesting == | |||
| {{anchor|Cultivation and harvesting}} | |||
| ], 2009]] | |||
| ] ], ]]] | |||
| '']'' is an ] plant that grows mainly in ] and ] climates.<ref name="hort.purdue" /> Some varieties can also tolerate ] and are cultivated as far north as ] in the United Kingdom,<ref>{{cite news |last=Levin |first=Angela |date=20 May 2013 |title=Welcome to Tregothnan, England's only tea estate |newspaper=] |url=http://www.telegraph.co.uk/foodanddrink/10061426/Welcome-to-Tregothnan-Englands-only-tea-estate.html |accessdate=5 December 2013}}</ref> ] in Scotland,<ref name=ti-2014nov17>{{cite news |url=https://www.independent.co.uk/life-style/food-and-drink/features/the-worlds-first-scottish-tea-at-10-a-cup-9866437.html |title=The world's first Scottish tea (at £10 a cup) |website=] |date=17 November 2014 |first=Kate |last=Hilpern}}</ref> ] state in the United States,<ref>{{cite web |title=Tea |url=http://69.93.14.225/wscpr/LibraryDocs/Tea2010.pdf |format=PDF |work=The Compendium of Washington Agriculture |publisher=Washington State Commission on Pesticide Registration |year=2010 |accessdate=26 April 2011 |author=<!--Staff writer(s); no by-line.-->}}</ref> and ] in Canada.<ref>{{cite news |url=http://blogs.vancouversun.com/2013/05/05/tea-farm-on-vancouver-island-a-canadian-first/ |title=Tea farm on Vancouver Island, a Canadian first |newspaper=] |date=5 May 2013 |accessdate=26 May 2014 |author=<!--Staff writer(s); no by-line.-->}}</ref> In the Southern Hemisphere, tea is grown as far south as ] on the Australian island of Tasmania<ref>{{cite news |url=http://prelive.themercury.com.au/article/2013/08/13/385535_tasmania-news.html |title=Tassie tea crop brewing |newspaper=] |date=13 August 2013 |archiveurl=https://web.archive.org/web/20140311120146/http://prelive.themercury.com.au/article/2013/08/13/385535_tasmania-news.html |archivedate=11 March 2014 |first=Jennifer |last=Crawley}}</ref><ref>{{cite episode |url=http://www.abc.net.au/tv/cookandchef/txt/s2404570.htm |title=Episode 36 – Produce of Two Islands |series=] |number=36 |date=29 October 2008 |network=] |author=<!--Staff writer(s); no by-line.-->}}</ref> and ] in New Zealand.<ref name=nzh-2013aug17>{{cite news |url=http://www.nzherald.co.nz/hamilton-news/rural/news/article.cfm?c_id=1503361&objectid=11107142 |title=Tea growing is tough going |work=] |date=17 August 2013 |author=<!--Staff writer(s); no by-line.-->}}</ref> | |||
| Tea plants are propagated from seed and cuttings; about 4 to 12 years are needed for a plant to bear seed and about three years before a new plant is ready for harvesting.<ref name="hort.purdue">{{cite web |url=http://www.hort.purdue.edu/newcrop/duke_energy/camellia_sinensis.html |title=Camellia Sinensis |publisher=Purdue University Center for New Crops and Plants Products |accessdate=26 October 2010 |date=3 July 1996 |author=<!--Staff writer(s); no by-line.-->}}</ref> In addition to a ] climate or warmer, tea plants require at least 127 cm (50 in) of rainfall a year and prefer ].<ref>{{cite book |title=Camellias: A Practical Gardening Guide |last1=Rolfe |first1=Jim |first2=Yvonne |last2=Cave |last-author-amp=yes |year=2003 |publisher=Timber Press |isbn=0-88192-577-2 }}</ref> Many high-quality tea plants are cultivated at elevations of up to {{convert|1500|m|ft|abbr=on}} above sea level. Though at these heights the plants grow more slowly, they acquire a better flavour.<ref>{{cite book |title=Tea Cuisine: A New Approach to Flavoring Contemporary and Traditional Dishes |last=Pruess |first=Joanna |year=2006 |publisher=Globe Pequot |isbn=1-59228-741-7 }}</ref> | |||
| ], ]]] | |||
| Two principal varieties are used: ''Camellia sinensis'' var. ''sinensis'', which is used for most Chinese, Formosan and Japanese teas, and ''C.{{nbsp}}s.'' var. ''assamica'', used in ] and most Indian teas (but not ]). Within these botanical varieties, many ] and modern clonal varieties are known. Leaf size is the chief criterion for the classification of tea plants, with three primary classifications being,<ref name=Mondal /> ] type, characterised by the largest leaves; China type, characterised by the smallest leaves; and Cambodian type, characterised by leaves of intermediate size. | |||
| A tea plant will grow into a tree of up to {{convert|16|m|ft|abbr=on}} if left undisturbed,<ref name="hort.purdue" /> but cultivated plants are generally pruned to waist height for ease of plucking. Also, the short plants bear more new shoots which provide new and tender leaves and increase the quality of the tea.<ref name="Tea Cultivation">{{cite encyclopedia |url=http://www.britannica.com/EBchecked/topic/585098/tea |title=Tea production |accessdate=1 June 2007 |encyclopedia=] |first=Campbell Ronald |last=Harler |date=26 August 2014}}</ref> | |||
| Only the top 1–2 inches of the mature plant are picked. These buds and leaves are called 'flushes'.<ref>{{cite book |first=Elizabeth S. |last=Hayes |title=Spices and Herbs: Lore and Cookery |url=https://books.google.com/?id=htsIVCwRsEcC |publisher=Courier Dover Publications |year=1980 |isbn=0-486-24026-6 |page=74}}</ref> A plant will grow a new flush every seven to 15 days during the growing season. Leaves that are slow in development tend to produce better-flavoured teas.<ref name="hort.purdue" /> | |||
| Pests of tea include mosquito bugs of the genus '']'' (which are ] that must not be confused with ]) that can tatter leaves, so they may be sprayed with ]s. In addition, there may be ] leaf feeders and various ]. | |||
| == Chemical composition == | |||
| {{See also|Phenolic content in tea|Health effects of tea}} | |||
| ] constitutes about 3% of tea's dry weight, translating to between 30 mg and 90 mg per 8-oz (250-ml) cup depending on type, brand,<ref>{{cite book |author1=Weinberg, Bennett Alan |author2=Bealer, Bonnie K. |lastauthoramp=yes |title=The World of Caffeine: The Science and Culture of the World's Most Popular Drug |url=https://books.google.com/?id=YdpL2YCGLVYC |publisher=Routledge |year=2001 |isbn=0-415-92722-6 |page=228}}</ref> and brewing method.<ref>{{cite journal|author1=Hicks, M. B. |author2=Hsieh, Y-H. P. |author3=Bell, L. N. |lastauthoramp=yes |title=Tea preparation and its influence on methylxanthine concentration|journal= Food Research International |volume=29|issue=3–4|pages= 325–330 |year=1996|doi=10.1016/0963-9969(96)00038-5|url=http://www2.hcmuaf.edu.vn/data/lhquang/file/Tea1/Tea%20preparation%20and%20its%20influence%20on%20methylxanthine.pdf}}</ref> A study found that the caffeine content of 1 g of black tea ranged from 22 to 28 mg, while the caffeine content of 1 g of green tea ranged from 11 to 20 mg, reflecting a significant difference.<ref>{{cite journal | pmc = 3459493 | pmid=23055579 | doi=10.4103/0972-124X.99256 | volume=16 | issue=2 | title=Green tea: A boon for periodontal and general health | year=2012 | journal=J Indian Soc Periodontol | pages=161–7 | last1 = Chatterjee | first1 = A | last2 = Saluja | first2 = M | last3 = Agarwal | first3 = G | last4 = Alam | first4 = M}}</ref> | |||
| The astringency in tea can be attributed to the presence of polyphenols. These are the most abundant compounds in tea leaves, making up 30-40% of their composition.<ref>{{Cite journal|last=Harbowy|first=Matthew E.|year=1997|title=Tea Chemistry|url=|journal=Critical Reviews in Plant Science|volume=16|issue=5|pages=415–480|via=|doi=10.1080/713608154}}</ref> | |||
| Tea also contains small amounts of ] and ], which are ]s, and ]s similar to caffeine.<ref>{{cite journal|pmid=1614995|year=1992|last1=Graham|first1=HN|title=Green tea composition, consumption, and polyphenol chemistry|volume=21|issue=3|pages=334–50|journal=Preventive Medicine|doi=10.1016/0091-7435(92)90041-f}}</ref> | |||
| Because of modern environmental pollution, ] and ] also sometimes occur in tea. Certain types of ] made from old leaves and stems have the highest levels.<ref>{{Cite journal | last1 = Fung | first1 = K. F. | last2 = Zhang | first2 = Z. Q. | last3 = Wong | first3 = J. W. C. | last4 = Wong | first4 = M. H. | title = Fluoride contents in tea and soil from tea plantations and the release of fluoride into tea liquor during infusion | doi = 10.1016/S0269-7491(98)00187-0 | journal = Environmental Pollution | volume = 104 | issue = 2 | pages = 197–205 | year = 1999 | pmid = | pmc = }}</ref> | |||
| Black and ]s contain no ]s in significant content, with the exception of the ], ] at 0.5 mg per cup or 26% of the ].<ref>{{cite web|url=http://nutritiondata.self.com/facts/beverages/3967/2|title= Tea, brewed, prepared with tap water , one cup, USDA Nutrient Tables, SR-21|publisher=Conde Nast|date=2014|accessdate=25 October 2014}}</ref> Tea leaves contain diverse ], including ]s, ] (commonly noted as EGCG) and other ].<ref>{{Cite journal | last1 = Ferruzzi | first1 = MG | year = 2010 | title = The influence of beverage composition on delivery of phenolic compounds from coffee and tea | journal = Physiol Behav | volume = 100 | issue = 1 | pages = 33–41 | publisher = | jstor = | doi = 10.1016/j.physbeh.2010.01.035 | pmid = 20138903 | url = | format = | accessdate = }}</ref><ref>{{Cite journal | last1 = Williamson | first1 = G | last2 = Dionisi | first2 = F | last3 = Renouf | first3 = M | year = 2011 | title = Flavanols from green tea and phenolic acids from coffee: critical quantitative evaluation of the pharmacokinetic data in humans after consumption of single doses of beverages | journal = Mol Nutr Food Res | volume = 55 | issue = 6 | pages = 864–73 | publisher = | jstor = | pmid = 21538847 | doi = 10.1002/mnfr.201000631 | url = | format = | accessdate = }}</ref> | |||
| It has been suggested that green and black tea may protect against cancer<ref>{{Cite journal | last1 = Yang | first1 = CS | last2 =Chen | first2 = G | last3 = Wu | first3 = Q | year = 2014 | title = Recent scientific studies of a traditional Chinese medicine, tea, on prevention of chronic diseases | journal = J Tradit Complement Med | volume = 4 | issue = 1 | pages = 17–23 | publisher = | jstor = | doi = 10.4103/2225-4110.124326 | pmid = 24872929 | format = | pmc=4032838}}</ref> or other diseases such as ]<ref>{{Cite journal | last1 = Meydani | first1 = M | last2 = Hasan | first2 = ST | year = 2010 | title = Dietary polyphenols and obesity | journal = Nutrients | volume = 2 | issue = 7 | pages = 737–51 | publisher = | jstor = | doi = 10.3390/nu2070737 | pmid = 22254051 | url = http://www.mdpi.com/2072-6643/2/7/737/htm | accessdate = }}</ref> or ],<ref>{{Cite journal | last1 = Darvesh | first1 = AS| year = 2010 | title = Oxidative stress and Alzheimer's disease: dietary polyphenols as potential therapeutic agents | journal = Expert Rev Neurother | volume = 10 | issue = 5 | pages = 729–45 | publisher = | jstor = | doi = 10.1586/ern.10.42 | pmid = 20420493| url = | format = | accessdate = |display-authors=etal}}</ref> but the compounds found in green tea have not been conclusively demonstrated to have any effect on human diseases.<ref name="nccih">{{cite web|url=http://nccih.nih.gov/health/greentea|publisher=National Center for Complementary and Integrative Health, US National Institutes of Health, Bethesda, MD|title=Green Tea|date=2014|accessdate=25 October 2014}}</ref><ref>{{cite web|url=http://www.fda.gov/Food/IngredientsPackagingLabeling/LabelingNutrition/ucm073992.htm#gtea|title=Summary of Qualified Health Claims Subject to Enforcement Discretion:Green Tea and Cancer|publisher=Food and Drug Administration, US Department of Health and Human Services|date=October 2014|accessdate=25 October 2014}}</ref> One human study demonstrated that regular consumption of black tea over four weeks had no beneficial effect in lowering ] levels.<ref>{{cite journal|authors=Troup R, Hayes JH, Raatz SK, Thyagarajan B, Khaliq W, Jacobs DR, Key NS, Morawski BM, Kaiser D, Bank AJ|title=Effects of black tea on blood cholesterol concentrations in individuals with mild hypercholeserolemia: A diet-controlled randomized trial|journal=J Acad Nutr Diet|year=2015|volume=115|issue=2|pages=264–271|pmid=25266246|doi=10.1016/j.jand.2014.07.021|pmc=4312726}}</ref> | |||
| Physically speaking, tea has properties of both a solution and a suspension. It is a solution of all the water-soluble compounds that have been extracted from the tea leaves, such as the polyphenols and amino acids, but is a suspension when all of the insoluble components are considered, such as the cellulose in the tea leaves.<ref>{{Cite web|url=https://teatropolitan.wordpress.com/2008/11/21/tea-chemistry/|title=Tea Chemistry|last=Shoane|first=John|date=2008-11-21|website=The Teatropolitan Times|access-date=2016-12-16}}</ref> | |||
| == Processing and classification == | |||
| {{Main article|Tea processing}} | |||
| ] | |||
| ] | |||
| Tea is generally divided into categories based on how it is processed.<ref name=LiuTong>{{cite book |author=Liu Tong |title=Chinese tea |publisher= China Intercontinental Press|location=Beijing|year=2005|page=137 |isbn=7-5085-0835-1|doi=}}</ref> At least six different types are produced: | |||
| * ]: wilted and unoxidized; | |||
| * ]: unwilted and unoxidized but allowed to yellow; | |||
| * ]: unwilted and unoxidized; | |||
| * ]: wilted, bruised, and partially oxidized; | |||
| * ]: wilted, sometimes crushed, and fully oxidized; called (called 紅茶 , "red tea" in Chinese tea culture); | |||
| * ]: green tea that has been allowed to ferment/compost (called 黑茶 "black tea" in Chinese tea culture). | |||
| The most common are white, green, oolong, and black. | |||
| After picking, the leaves of ''C. sinensis'' soon begin to ] and ] unless immediately dried. An ] process triggered by the plant's intracellular ]s causes the leaves to turn progressively darker as their ] breaks down and ] are released. This darkening is stopped at a predetermined stage by heating, which deactivates the enzymes responsible. In the production of black teas, halting by heating is carried out simultaneously with drying. Without careful moisture and temperature control during manufacture and packaging, growth of undesired molds and bacteria may make tea unfit for consumption. | |||
| Although single-estate teas are available, almost all tea in bags and most loose tea sold in the West is blended. Such teas may combine others from the same cultivation area or several different ones. The aim is to obtain consistency, better taste, higher price, or some combination of the three. | |||
| Tea easily retains odors, which can cause problems in processing, transportation, and storage. This same sensitivity also allows for special processing (such as tea infused with smoke during drying) and a wide range of scented and flavoured variants, such as ] (found in ]), ], and ]. | |||
| === Additions === | |||
| {{Further information|Tea blending and additives}} | |||
| ] | |||
| Tea is often consumed with additions to the basic tea leaf and water. These can be grouped into flavourings added to the tea in processing before sale and those added during preparation or drinking. The former are often floral, herbal or spice flavourings and the latter include milk, sugar, lemon, among other things. | |||
| ==== Milk ==== | |||
| The addition of milk to tea in Europe was first mentioned in 1680 by the epistolist ].<ref>{{cite web|url=http://www.briefguides.co.uk/content/tea.php|archiveurl=https://web.archive.org/web/20060822093059/http://www.briefguides.co.uk/content/tea.php|archivedate=22 August 2006|title=Brief Guide to Tea|publisher=BriefGuides|year=2006|accessdate=7 November 2006}}</ref> Many teas are traditionally drunk with milk in cultures where dairy products are consumed. These include Indian ] and British tea blends. These teas tend to be very hearty varieties of black tea which can be tasted through the milk, such as Assams, or the East Friesian blend. Milk is thought to neutralise remaining tannins and reduce acidity.<ref>, ''Nutrition Health Review'', 22 September 1990.</ref><ref>{{cite book |title=The Way of Herbs |last=Tierra |first=Michael |year=1990 |publisher=Pocket Books |isbn=0-671-72403-7 }}</ref> The ] do not usually drink milk with tea but the ] do, and the elite of the ] of the Chinese Empire continued to do so. ] is based on British colonial habits. ] and other Himalayan peoples traditionally drink tea with milk or ] and salt. In Eastern European countries (Russia, Poland and Hungary) and in Italy, tea is commonly served with lemon juice. In Poland, tea with milk is called a ''bawarka'' ("Bavarian style"), and is often drunk by pregnant and nursing women. In Australia, tea with milk is ''white tea''. | |||
| The order of steps in preparing a cup of tea is a much-debated topic, and can vary widely between cultures or even individuals. Some say it is preferable to add the milk before the tea, as the high temperature of freshly brewed tea can denature the proteins found in fresh milk, similar to the change in taste of ], resulting in an inferior-tasting beverage.<ref>{{cite news|url=http://news.bbc.co.uk/2/hi/uk_news/3016342.stm|title=How to make a perfect cuppa|publisher=BBC News|date=25 June 2003|accessdate=28 July 2006}}</ref> Others insist it is better to add the milk after brewing the tea, as black tea is often brewed as close to boiling as possible. The addition of milk chills the beverage during the crucial brewing phase, if brewing in a cup rather than using a pot, meaning the delicate flavour of a good tea cannot be fully appreciated. By adding the milk afterwards, it is easier to dissolve sugar in the tea and also to ensure the desired amount of milk is added, as the colour of the tea can be observed.{{Citation needed|date=November 2007}} Historically, the order of steps was taken as an indication of class: only those wealthy enough to afford good-quality porcelain would be confident of its being able to cope with being exposed to boiling water unadulterated with milk.<ref name="Dubrin2010">{{cite book|author=Dubrin, Beverly |title=Tea Culture: History, Traditions, Celebrations, Recipes & More|url=https://books.google.com/books?id=WMcNCwcCPpgC&pg=PA24|date=1 October 2010|publisher=Charlesbridge Publishing|isbn=978-1-60734-363-9|page=24}}</ref> Higher temperature difference means faster ] so the earlier you add milk the slower the drink cools. A 2007 study published in the ''European Heart Journal'' found certain ] may be lost through the addition of milk.<ref name="Lorenz">{{Cite journal | last1 = Lorenz | first1 = M. | last2 = Jochmann | first2 = N. | last3 = Von Krosigk | first3 = A. | last4 = Martus | first4 = P. | last5 = Baumann | first5 = G. | last6 = Stangl | first6 = K. | last7 = Stangl | first7 = V. | doi = 10.1093/eurheartj/ehl442 | title = Addition of milk prevents vascular protective effects of tea | journal = European Heart Journal | volume = 28 | issue = 2 | pages = 219–223 | year = 2006 | pmid = 17213230}}</ref> | |||
| ==== Others ==== | |||
| Many flavourings are added to varieties of tea during processing. Among the best known are Chinese ], with jasmine oil or flowers, the spices in Indian masala chai, and ], which contains oil of ]. A great range of modern flavours have been added to these traditional ones. In eastern India, people also drink lemon tea or lemon masala tea. Lemon tea simply contains hot tea with lemon juice and sugar. Masala lemon tea contains hot tea with roasted cumin seed powder, lemon juice, black salt and sugar, which gives it a tangy, spicy taste. Adding a piece of ] when brewing tea is a popular habit of Sri Lankans, who also use other types of spices such as cinnamon to sweeten the aroma. | |||
| Other popular additives to tea by the tea-brewer or drinker include sugar, liquid honey or a solid Honey Drop, ], fruit jams, and ]. In China, sweetening tea was traditionally regarded as a feminine practice. In colder regions, such as ], ] and ], butter is added to provide necessary calories. Tibetan butter tea contains rock salt and ''dre'', a butter made from ] milk, which is churned vigorously in a cylindrical vessel closely resembling a butter churn. The same may be said for salt tea, which is popular in the ] region of northern ]. | |||
| === Pouring from height === | |||
| The flavour of the tea can also be altered by pouring it from different heights{{citation needed|date=July 2017}}, resulting in varying degrees of aeration. The art of elevated pouring is used principally by people in Northern Africa (e.g. ], ], ], ] and ]), but also in West Africa (e.g. ], ], ]) and can positively alter the flavour of the tea, but it is more likely a technique to cool the beverage{{citation needed|date=July 2017}} destined to be consumed immediately. In certain cultures, the tea is given different names depending on the height from which it is poured.{{citation needed|date=July 2017}} | |||
| In Southeast Asia, particularly in Singapore and Malaysia, the practice of pouring tea from a height has been refined further using black tea to which condensed milk is added, poured from a height from one cup to another several times in alternating fashion and in quick succession, to create a tea with entrapped air bubbles creating a frothy "head" in the cup. This beverage, '']'', literally, "pulled tea" (which has its origin as a hot Indian tea beverage), has a creamier taste than flat milk tea and is extremely popular in the region. Tea pouring in Malaysia has been further developed into an art form. | |||
| == Preparation == | |||
| {{refimprove section|date=October 2012}} | |||
| {{Howto|section|date=April 2016}} | |||
| ] | |||
| === Black tea === | |||
| Popular varieties of ] include ], ], ], ], ], ], and ] teas. | |||
| Many of the active substances in black tea do not develop at temperatures lower than 90 °C (194 °F).<ref>{{cite journal|last1=Gulati|first1=Ashu|last2=Sharma|first2=Vaishali|title=Extractability of tea catechins as a function of manufacture procedure and temperature of infusion|journal=Food Chemistry|date=November 2005|volume=93|issue=1|pages=141–148|url=http://www.sciencedirect.com/science/article/pii/S0308814604007290|accessdate=7 December 2014|doi=10.1016/j.foodchem.2004.10.016}}</ref> As a result, black tea in the West is usually steeped in water near its boiling point, at around 99 °C (210 °F). The most common fault when making black tea is to use water at too low a temperature. Since boiling point drops with increasing altitude, it is difficult to brew black tea properly in mountainous areas. Warming the tea pot before steeping is critical at any elevation. | |||
| Western black teas are usually brewed for about four minutes and are usually not allowed to steep for less than 30 seconds or more than about five minutes (a process known as ''brewing'' or ''mashing'' in Britain). In many regions of the world, however, actively boiling water is used and the tea is often stewed. In India, black tea is often boiled for fifteen minutes or longer to make ], as a strong brew is preferred. Tea should be strained while serving. | |||
| A food safety management group of the ] (ISO) has published a standard for preparing a cup of tea (]: ''Tea — Preparation of liquor for use in sensory tests''), primarily intended for standardizing preparation for comparison and rating purposes. | |||
| === Green tea === | |||
| In regions of the world that prefer mild beverages, such as the West and Far East, ] should be steeped in water around {{convert|80|to|85|C|F}}, the higher the quality of the leaves the lower the temperature. Regions such as North Africa or Central Asia prefer a bitter tea, and hotter water is used. In ], green tea is steeped in boiling water for 15 minutes. | |||
| The container in which green tea is steeped is often warmed beforehand to prevent premature cooling. High-quality green and white teas can have new water added as many as five or more times, depending on variety, at increasingly higher temperatures. | |||
| === Flowering tea === | |||
| ] or blooming tea should be brewed at {{convert|100|°C|°F}} in clear glass tea wares for up to three minutes. First pull 1/3 water to make the tea ball wet and after 30 seconds add the boiling water up to 4/5 of the capacity of the tea ware. The boiling water can help the tea ball bloom quickly and with a strong aroma of the tea. The height of glass tea ware should be 8–10 cm, which can help the tea and flowers bloom completely. One tea ball can be brewed 4–5 times. | |||
| === Oolong tea === | |||
| ] tea should be brewed around 82 to 96 °C (185 to 205 °F), with the brewing vessel warmed before pouring the water. ] teapots are the traditional brewing-vessel for oolong tea which can be brewed multiple times from the same leaves, unlike green tea, seeming to improve with reuse. In the Chinese and Taiwanese ], the first brew is discarded, as it is considered a rinse of leaves rather than a proper brew. | |||
| === Premium or delicate tea === | |||
| ] | |||
| Some teas, especially green teas and delicate oolong teas, are steeped for shorter periods, sometimes less than 30 seconds. Using a ] separates the leaves from the water at the end of the brewing time if a tea bag is not being used. However, the black Darjeeling tea, a premium Indian tea, needs a longer than average steeping time. Elevation and time of harvest offer varying taste profiles; proper storage and water quality also have a large impact on taste. | |||
| === Pu-erh tea === | |||
| ] teas require boiling water for infusion. Some prefer to quickly rinse pu-erh for several seconds with boiling water to remove tea dust which accumulates from the ageing process, then infuse it at the boiling point (100 °C or 212 °F), and allow it to steep from 30 seconds to five minutes. | |||
| === Cold brew and sun tea === | |||
| {{See also|Cold brew tea|Iced tea}} | |||
| While most tea is prepared using hot water, it is also possible to brew a beverage from tea using room temperature or cooled water. This requires longer steeping time to extract the key components, and produces a different flavor profile. For best results, it is best to use about 1.5 times the tea leaves that would be used for hot steeping, and to refrigerate for 4–10 hours. The process of making cold brew tea is much simpler than that for ]. | |||
| Cold brewing has some disadvantages compared to hot steeping. Firstly, if the leaves or source water contain unwanted bacteria, they may flourish, whereas using hot water has the benefit of killing most bacteria. This is less of a concern in modern times and developed regions. Secondly, cold brewing may allow for less caffeine to be extracted, which may or may not be desired. | |||
| Sun tea is made by steeping the tea leaves in a jar of unheated tap water left in the sun. It does not get hot enough to kill bacteria present on the tea leaves or in the water, such as '']''.<ref> Snopes.com: "Steep risk." Retrieved 9 September 2015</ref> | |||
| === Serving === | |||
| To preserve the pretannin tea without requiring it all to be poured into cups, a second teapot may be used. The steeping pot is best unglazed earthenware; Yixing pots are the best known of these, famed for the high-quality clay from which they are made. The serving pot is generally porcelain, which retains the heat better. Larger teapots are a post-19th century invention, as tea before this time was very rare and very expensive. Experienced tea-drinkers often insist the tea should not be stirred around while it is steeping (sometimes called winding or mashing in the UK). This, they say, will do little to strengthen the tea, but is likely to bring the tannins out in the same way that brewing too long will do. For the same reason, one should not squeeze the last drops out of a teabag; if stronger tea is desired, more tea leaves should be used. | |||
| == Tea culture == | |||
| {{Main article|Tea culture}} | |||
| ]'' from India with garnishes]] | |||
| ] served in typical small glass and corresponding plate]] | |||
| ] with a slice of lemon]] | |||
| Tea may be consumed early in the day to heighten calm alertness; it contains ], ], and bound caffeine<ref name="ody" /> (sometimes called '']''). ] brands are also sold. While herbal teas are also referred to as tea, most of them do not contain leaves from the tea plant. While tea is the second most consumed beverage on Earth after water, in many cultures it is also consumed at elevated social events, such as the ]. | |||
| ] have arisen in different cultures, such as the ] and ] traditions, each of which employs certain techniques and ritualised protocol of brewing and serving tea for enjoyment in a refined setting. One form of Chinese tea ceremony is the '']'', which typically uses small ]s and ]. | |||
| ] is consumed daily and often by a majority of people, and indeed is perceived as one of Britain's cultural beverages. It is customary for a host to offer tea to guests soon after their arrival. Tea is consumed both at home and outside the home, often in cafés or ]. ] with cakes on fine porcelain is a cultural stereotype. In southwest England, many cafés serve a ], consisting of scones, ], and jam alongside a pot of tea. In some parts of Britain, ]. | |||
| Ireland has long been one of the biggest per-capita consumers of tea in the world. The national average is four cups per person per day, with many people drinking six cups or more. Tea in Ireland is usually taken with milk or sugar and is slightly spicier and stronger than the traditional English blend. The two main brands of tea sold in Ireland are ] and ]. ] is blended for sale in the United States. | |||
| Tea is prevalent in most cultures in the Middle East. In ], tea is a focal point for social gatherings. | |||
| ] is an important part of ], and is the most commonly consumed hot drink, despite the country's long history of coffee consumption. In 2004 Turkey produced 205,500 tonnes of tea (6.4% of the world's total tea production), which made it one of the largest tea markets in the world,<ref name="quantity">{{cite web|url=http://www.fao.org/newsroom/en/news/2005/105404/index.html|title=World tea production reaches new highs|work=fao.org}}</ref> with 120,000 tons being consumed in Turkey, and the rest being exported.<ref name="tea">About Turkey:Geography, Economics, Politics, Religion and Culture, Rashid and Resit Ergener, Pilgrims' Process, 2002, 0-9710609-6-7, p.g. 41</ref> In 2010 Turkey had the highest per capita consumption in the world at 2.7 kg.<ref name="Indian Tea Industry Report">{{cite press release |url=http://agritrade.iift.ac.in/html/Training/ASEAN%20%E2%80%93%20India%20FTA%20%20Emerging%20Issues%20for%20Trade%20in%20Agriculture/Tea%20Export.pdf |title=Capacity Building Program on International Trade |publisher=Ministry of Agriculture |accessdate=26 January 2013 |deadurl=yes |archiveurl=https://web.archive.org/web/20140611133413/http://agritrade.iift.ac.in/html/Training/ASEAN%20%E2%80%93%20India%20FTA%20%20Emerging%20Issues%20for%20Trade%20in%20Agriculture/Tea%20Export.pdf |archivedate=11 June 2014 |df=dmy-all }}</ref> As of 2013, the per-capita consumption of ] exceeds 10 cups per day and 13.8 kg per year.<ref>{{cite news|title=En çok çay ve karpuz tüketiyoruz (in Turkish)/ We consume a lot of tea and watermelon |author=] |url=http://www.cnnturk.com/2013/ekonomi/genel/08/11/en.cok.cay.ve.karpuz.tuketiyoruz/719067.0/ |newspaper= ] |date= 11 August 2013|accessdate=24 August 2013}}</ref> Tea is grown mostly in ] on the Black Sea coast.<ref>"tea"</ref> | |||
| In ], tea is so widely consumed, it is generally the first thing offered to a household guest.<ref>{{cite book|url=https://books.google.com/?id=PNYLJakw1SQC&pg=PA75&dq=Iranian+guest+tea |author1=Burke, Andrew |author2=Elliott, Mark |author3=Mohammadi, Kamin |author4=Yale, Pat |lastauthoramp=yes |title=Iran |publisher=] |year=2004 |isbn=1-74059-425-8 |pages=75–76}}</ref> | |||
| ] dating to 1638 when tea was introduced to ]. Social gatherings were considered incomplete without tea, which was traditionally brewed in a ], and today 82% of Russians consume tea daily. | |||
| In Pakistan, both black and green teas are popular and are known locally as ''sabz chai'' and '']'', respectively. The popular green tea called ''kahwah'' is often served after every meal in the ] belt of ] and in ], which is where the ] of the ] is found. In central and southern Punjab and the metropolitan Sindh region of Pakistan, tea with milk and sugar (sometimes with pistachios, cardamom, etc.), commonly referred to as ''chai'', is widely consumed. It is the most common beverage of households in the region. In the northern Pakistani regions of ] and ], a salty, buttered ] is consumed. | |||
| In the transnational ] region, which straddles the border between India and Pakistan, Kashmiri chai or '']'', a pink, creamy tea with pistachios, almonds, ], and sometimes cinnamon, is consumed primarily at special occasions, weddings, and during the winter months when it is sold in many kiosks. | |||
| ]]] | |||
| ] is strong – the drink is the most popular hot beverage in the country. It is consumed daily in almost all houses, offered to guests, consumed in high amounts in domestic and official surroundings, and is made with the addition of milk with or without spices, and usually sweetened. At homes it is sometimes served with biscuits to be dipped in the tea and eaten before consuming the tea. More often than not, it is drunk in "doses" of small cups (referred to as "Cutting" chai if sold at street tea vendors) rather than one large cup. On 21 April 2012, the Deputy Chairman of ], ], said tea would be declared as national drink by April 2013.<ref>{{cite news| url=http://www.thehindu.com/news/national/article3339621.ece | work=The Hindu | title=Tea will be declared a national drink, says Montek | date=21 April 2012}}</ref><ref>{{cite news| url=http://articles.timesofindia.indiatimes.com/2012-04-30/india/31506187_1_tea-industry-black-tea-tea-output | work=The Times Of India | title=Tea to get hotter with national drink tag? | date=30 April 2012}}</ref> The move is expected to boost the tea industry in the country. Speaking on the occasion, ] Chief Minister ] said a special package for the tea industry would be announced in the future to ensure its development.<ref>{{cite web|url=http://ibnlive.in.com/news/tea-to-be-declared-national-drink-montek/250865-3.html |title=Tea will be declared national drink: Montek Singh Ahluwalia – India – IBNLive |publisher=Ibnlive.in.com |date=21 April 2012 |accessdate=13 November 2012}}</ref> The ] is especially rich. | |||
| In ] (Myanmar), tea is consumed not only as hot drinks, but also as sweet tea and green tea known locally as ''laphet-yay'' and ''laphet-yay-gyan'', respectively. Pickled tea leaves, known locally as '']'', are also a national delicacy. Pickled tea is usually eaten with roasted sesame seeds, crispy fried beans, roasted peanuts and fried garlic chips. | |||
| In Mali, ] is served in series of three, starting with the highest oxidisation or strongest, unsweetened tea, locally referred to as "strong like death", followed by a second serving, where the same tea leaves are boiled again with some sugar added ("pleasant as life"), and a third one, where the same tea leaves are boiled for the third time with yet more sugar added ("sweet as love"). Green tea is the central ingredient of a distinctly Malian custom, the "Grin", an informal social gathering that cuts across social and economic lines, starting in front of family compound gates in the afternoons and extending late into the night, and is widely popular in ] and other large urban areas. | |||
| In the United States, 80% of tea is consumed as ].<ref>"Tea". Modern Marvels television (program). The History Channel. Broadcast 15 October 2010.</ref> ] is native to the ], and is iconic in its cuisine. | |||
| == Economics == | |||
| ]]] | |||
| {{See also|List of countries by tea consumption per capita}} | |||
| Tea is the most popular manufactured drink consumed in the world, equaling all others – including coffee, chocolate, soft drinks, and alcohol – combined.<ref name="Macfarlane" /> Most tea consumed outside East Asia is produced on large plantations in the hilly regions of India and Sri Lanka, and is destined to be sold to large businesses. Opposite this large-scale industrial production are many small "gardens," sometimes minuscule plantations, that produce highly sought-after teas prized by gourmets. These teas are both rare and expensive, and can be compared to some of the most expensive wines in this respect. | |||
| India is the world's largest tea-drinking nation,<ref name=Sanyal /> although the per capita consumption of tea remains a modest 750 grams per person every year. ], with 2.5 kg of tea consumed per person per year, is the world's greatest per capita consumer.<ref>{{cite web|url=http://www.marketresearchworld.net/index2.php?option=com_content&do_pdf=1&id=208 |title=Turkey: Second biggest tea market in the world |date=13 May 2013 |accessdate=25 November 2012|author=Euromonitor International|work=Market Research World}}</ref> | |||
| === Production === | |||
| In 2003, world tea production was 3.21 million tonnes annually.<ref name=FAOSTAT>Food and Agriculture Organization of the United Nations—Production . Retrieved 30 April 2010.</ref> In 2010, world tea production reached over 4.52 million tonnes after having increased by 5.7% between 2009 and 2010.<ref> Retrieved 21 February 2014</ref> Production rose by 3.1% between 2010. In 2013, world tea production reached over 5.34 million tonnes after having increased by 6.17% between 2012 and 2013. The largest producers of tea are the People's Republic of China, India, ] and ]. | |||
| ] | |||
| ] | |||
| The following table shows the amount of tea production (in tonnes) by leading countries in recent years. Data are generated by the Food and Agriculture Organization of the United Nations as of February 2014.<ref name=FAOSTAT /> | |||
| {| class="wikitable sortable" | |||
| |- | |||
| !Rank!!Country<ref name="FAOSTAT" /> !!2008!!2009!!2010!!2011 | |||
| !2012 | |||
| !2013 | |||
| |- | |||
| | 1 || style="text-align:left;"|{{flag|China}}||align="right"|{{formatnum:1257600}}||align="right"|{{formatnum:1359000}}||align="right"|{{formatnum:1450000}}||align="right"|{{formatnum:1623000}}||align="right"|{{formatnum:1804655}}||align="right"|{{formatnum:1939457}} | |||
| |- | |||
| | 2 || style="text-align:left;"|{{flag|India}}||align="right"|{{formatnum:987000}}||align="right"|{{formatnum:972700}}||align="right"|{{formatnum:991180}}||align="right"|{{formatnum:1063500}}||align="right"|{{formatnum:1135070}}||align="right"|{{formatnum:1208780}} | |||
| |- | |||
| | 3 || style="text-align:left;"|{{flag|Kenya}}||align="right"|{{formatnum:345800}}||align="right"|{{formatnum:314100}}||align="right"|{{formatnum:399000}}||align="right"|{{formatnum:377912}}||align="right"|{{formatnum:369400}}||align="right"|{{formatnum:432400}} | |||
| |- | |||
| | 4 || style="text-align:left;"|{{flag|Sri Lanka}}||align="right"|{{formatnum:318700}}||align="right"|{{formatnum:290000}}||align="right"|{{formatnum:282300}}||align="right"|{{formatnum:327500}}||align="right"|{{formatnum:330000}}||align="right"|{{formatnum:340230}} | |||
| |- | |||
| | 5 || style="text-align:left;"|{{flag|Vietnam}}||align="right"|{{formatnum:173500}}||align="right"|{{formatnum:185700}}||align="right"|{{formatnum:198466}}||align="right"|{{formatnum:206600}}||align="right"|{{formatnum:216900}}||align="right"|{{formatnum:214300}} | |||
| |- | |||
| |6|| style="text-align:left;" |{{flag|Turkey}}|| align="right" |{{formatnum:198046}}|| align="right" |{{formatnum:198601}}|| align="right" |{{formatnum: 235000}}|| align="right" |{{formatnum:221600}}|| align="right" |{{formatnum:225000}}|| align="right" |{{formatnum:212,400}} | |||
| |- | |||
| | 7 || style="text-align:left;"|{{flag|Iran}}||align="right"|{{formatnum:165717}}||align="right"|{{formatnum:165717}}||align="right"|{{formatnum:165717}}||align="right"|{{formatnum:162517}}||align="right"|{{formatnum:158000}}||align="right"|{{formatnum:160000}} | |||
| |- | |||
| | 8 || style="text-align:left;"|{{flag|Indonesia}}||align="right"|{{formatnum:150851}}||align="right"|{{formatnum:146440}}||align="right"|{{formatnum:150000}}||align="right"|{{formatnum:142400}}||align="right"|{{formatnum:143400}}||align="right"|{{formatnum:148100}} | |||
| |- | |||
| | 9 || style="text-align:left;"|{{flag|Argentina}}||align="right"|{{formatnum:80142}}||align="right"|{{formatnum:71715}}||align="right"|{{formatnum:88574}}||align="right"|{{formatnum:96572}}||align="right"|{{formatnum:82813}}||align="right"|{{formatnum:105000}} | |||
| |- | |||
| | 10 || style="text-align:left;"|{{flag|Japan}}||align="right"|{{formatnum:96500}}||align="right"|{{formatnum:86000}}||align="right"|{{formatnum:85000}}||align="right"|{{formatnum:82100}}||align="right"|{{formatnum:85900}}||align="right"|{{formatnum:84800}} | |||
| |- class="sortbottom" | |||
| !Total!!''World''!!{{formatnum:4211397}}!!{{formatnum:4242280}}!!{{formatnum:4518060}}!!{{formatnum:4321011}}!!{{formatnum:5034968}}!!{{formatnum:5345523}} | |||
| |} | |||
| ==== Labor and consumer safety problems ==== | |||
| Multiple recent reports have found that most Chinese and Indian teas contain residues of banned toxic pesticides.<ref>{{cite web |url=https://www.reuters.com/article/2012/04/24/us-unilever-china-quality-idUSBRE83N0AT20120424 |title=Greenpeace says finds tainted Lipton tea bags in China |last=Blanchard |first=Ben |date=24 April 2012 |publisher=Reuters |location=Beijing |access-date=26 March 2015}}</ref><ref>{{cite news |url=http://www.cbc.ca/news/canada/pesticide-traces-in-some-tea-exceed-allowable-limits-1.2564624 |title=Pesticide traces in some tea exceed allowable limits |last=Griffith-Greene |first=Megar |date=8 March 2014 |publisher=CBC News |access-date=26 March 2015}}</ref><ref>{{cite web |url=http://www.medicaldaily.com/could-tea-be-bad-you-5-tea-ingredients-are-harming-your-health-253445 |title=Could Tea Be Bad For You? 5 Tea Ingredients That Are Harming Your Health |last=Borreli |first=Lizette |date=22 August 2013 |website=Medical Daily |publisher=IBT Media |access-date=25 March 2015}}</ref><ref>{{cite web |url=http://timesofindia.indiatimes.com/india/Tea-contains-harmful-pesticide-residues-Study/articleshow/40112004.cms |title=Tea contains harmful pesticide residues: Study |date=12 August 2014 |publisher=The Times of India |location=Mumbai |access-date=26 March 2015}}</ref> | |||
| Tea production in ], ], ], ], and ] has been reported to make use of ] according to the ]'s '']''<ref>{{cite web|url=http://www.dol.gov/ilab/reports/child-labor/list-of-goods/|title=List of Goods Produced by Child Labor or Forced Labor|work=dol.gov}}</ref> (a report on the worst forms of child labor). | |||
| ==== Certification ==== | |||
| Workers who pick and pack tea on plantations in developing countries can face harsh working conditions and may earn below the ].<ref name="waronwant">{{cite web|url=http://www.waronwant.org/campaigns/fighting-supermarket-power/tea-industry/inform/16999-a-bitter-cup|title=A Bitter Cup|publisher=]|accessdate=27 July 2010}}</ref> | |||
| A number of bodies independently certify the production of tea. Tea from certified estates can be sold with a certification label on the pack. The most important certification schemes are ], ], ], and ],{{citation needed|date=December 2014}} which also certify other crops such as coffee, cocoa and fruit. Rainforest Alliance certified tea is sold by Unilever brands ] and ] in Western Europe, Australia and the US. Fairtrade certified tea is sold by a large number of suppliers around the world. UTZ Certified announced a partnership in 2008 with Sara Lee brand ]. | |||
| Production of organic tea has risen since its introduction in 1990 at Rembeng, Kondoli Tea Estate, Assam.<ref>Tocklai Tea Research Station Report</ref> {{formatnum:6000}} tons of organic tea were sold in 1999.<ref>United Nations. Economic and Social Commission for Asia and the Pacific (2002). ''Organic Agriculture and Rural Poverty Alleviation: Potential and Best Practices in Asia''. United Nations Publications. pp. 62–63. {{ISBN|9211201381}}</ref> About 75% of organic tea production is sold in France, Germany, Japan, the United Kingdom, and the United States.{{Citation needed|date=October 2012}} | |||
| === Trade === | |||
| {{update|section|date=September 2017}} | |||
| According to the FAO in 2007, the largest importer of tea, by weight, was the ], followed by the United Kingdom, ], and the United States.<ref name=commodity>Food and Agriculture Organization of the United Nations—Trade </ref> | |||
| Kenya, China, ] and Sri Lanka were the largest exporters of tea in 2007 (with exports of: 374229, 292199, 193459 and 190203 tonnes respectively).<ref name=commodity /><ref name="faostat.fao.org">{{cite web|url=http://faostat.fao.org/site/342/default.aspx |title=IMPORTS: Commodities by country|publisher=Faostat.fao.org |accessdate=24 January 2011}}</ref> The largest exporter of black tea is Kenya, with the largest producer, (and consumer) being India.<ref name="faostat.fao.org" /><ref>{{cite web |last = Thompkins | first = Gwen | title = In Kenya, Tea Auction Steeped In Tradition, Gentility: NPR | url = http://www.npr.org/templates/story/story.php?storyId=112620157 | publisher = npr.org | date = 16 September 2009 | accessdate = 18 September 2009}}</ref> | |||
| == Packaging == | |||
| === Tea bags === | |||
| ] | |||
| {{Main article|Tea bag}} | |||
| In 1907, American tea merchant Thomas Sullivan began distributing samples of his tea in small bags of ] with a drawstring. Consumers noticed they could simply leave the tea in the bag and reuse it with fresh tea. However, the potential of this distribution/packaging method would not be fully realised until later on. During ], tea was rationed in the United Kingdom. In 1953 (after ] ended), ] launched the tea bag to the UK and it was an immediate success. | |||
| The "pyramid tea bag" (or sachet) introduced by ]<ref>{{cite web|url=http://www.lipton.com/en_en/jane-1,180.aspx |archiveurl=https://web.archive.org/web/20110430040636/http://www.lipton.com/en_en/jane-1%2C180.aspx |archivedate=30 April 2011 |title=Lipton Institute of Tea – Interview of Steve, Tea technology manager, Chapter: A Culture of Innovation |publisher=Lipton |year=2008 |accessdate=26 June 2008 |deadurl=yes |df= }}</ref> and ]/Scottish Blend in 1996,<ref>{{cite web|title=PG Tips – About Us|url=http://www.pgtips.co.uk/aboutus/|archiveurl=https://web.archive.org/web/20070120162321/http://www.pgtips.co.uk/aboutus/|archivedate=20 January 2007|accessdate=17 February 2009|work=pgtips.co.uk}}</ref> attempts to address one of the connoisseurs' arguments against paper tea bags by way of its three-dimensional ] shape, which allows more room for tea leaves to expand while steeping.{{Citation needed|date=March 2010}} However, some types of pyramid tea bags have been criticised as being environmentally unfriendly, since their synthetic material is not as biodegradable as loose tea leaves and paper tea bags.<ref>{{cite news|title=Most UK teabags not fully biodegradeable, research reveals|url=https://www.theguardian.com/environment/2010/jul/02/teabags-biodegradeable|publisher=The Guardian|accessdate=4 May 2012|first=Rebecca|last=Smithers|date=2 July 2010}}</ref> | |||
| === Loose tea === | |||
| ] | |||
| The tea leaves are packaged loosely in a canister, paper bag, or other container such as a ]. Some whole teas, such as rolled ] leaves, which resist crumbling, are sometimes vacuum packed for freshness in ] for storage and retail. The loose tea must be individually measured for use, allowing for flexibility and flavor control at the expense of convenience. Strainers, ]s, tea presses, filtered teapots, and infusion bags prevent loose leaves from floating in the tea and over-brewing. A traditional method uses a three-piece lidded teacup called a ], the lid of which is tilted to decant the tea into a different cup for consumption. | |||
| === Compressed tea === | |||
| ] (such as ]) is produced for convenience in transport, storage, and ageing. It can usually be stored longer without spoilage than loose leaf tea. | |||
| Compressed tea is prepared by loosening leaves from the cake using a small knife, and steeping the extracted pieces in water. During the Tang dynasty, as described by Lu Yu, compressed tea was ground into a powder, combined with hot water, and ladled into bowls, resulting in a "frothy" mixture.{{sfn|Mair|Hoh|2009|p=50}} In the ], the tea powder would instead be whisked with hot water in the bowl. Although no longer practiced in China today, the whisking method of preparing powdered tea was transmitted to Japan by ] ] monks, and is still used to prepare ] in the ].{{sfn|Mair|Hoh|2009|p=62}} | |||
| Compressed tea was the most popular form of tea in China during the Tang dynasty.{{sfn|Mair|Hoh|2009|p=48}} By the beginning of the Ming dynasty, it had been displaced by loose leaf tea.{{sfn|Mair|Hoh|2009|p=110}} It remains popular, however, in the Himalayan countries and Mongolian steppes. In Mongolia, tea bricks were ubiquitous enough to be used as a form of currency. Among Himalayan peoples, compressed tea is consumed by combining it with ] and salt to produce ].{{sfn|Mair|Hoh|2009|pp=124–136}} | |||
| === Instant tea === | |||
| "Instant tea", similar to ] ] and an alternative to brewed tea, can be consumed either hot or cold. Instant tea was developed in the 1930s, with ] introducing the first commercial product in 1946, while Redi-Tea debuted instant ] in 1953. | |||
| Delicacy of flavour is sacrificed for convenience. Additives such as ], vanilla, honey or fruit, are popular, as is ]. | |||
| During the Second World War British and Canadian soldiers were issued an instant tea known as 'Compo' in their Composite Ration Packs. These blocks of instant tea, powdered milk, and sugar were not always well received. As Royal Canadian Artillery Gunner, George C Blackburn observed: | |||
| {{quote|But, unquestionably, the feature of Compo rations destined to be remembered beyond all others is Compo tea...Directions say to "sprinkle powder on heated water and bring to the boil, stirring well, three heaped teaspoons to one pint of water." | |||
| Every possible variation in the preparation of this tea was tried, but...it always ended up the same way. While still too hot to drink, it is a good-looking cup of strong tea. Even when it becomes just cool enough to be sipped gingerly, it is still a good-tasting cup of tea, if you like your tea strong and sweet. But let it cool enough to be quaffed and enjoyed, and your lips will be coated with a sticky scum that forms across the surface, which if left undisturbed will become a leathery membrane that can be wound around your finger and flipped away...<ref>{{cite book| last = Blackburn| first = George| title = The Guns of Normandy: A Soldier's Eye View, France 1944| publisher = Random House Digital, Inc.| year = 2012| url = https://books.google.com/books?id=kL0hdkLlovgC&pg=PT93| isbn =1-55199-462-3| postscript = <!-- Bot inserted parameter. Either remove it; or change its value to "." for the cite to end in a ".", as necessary. -->{{inconsistent citations}}}}</ref>}} | |||
| === Bottled and canned tea === | |||
| {{Main article|Canned tea}} | |||
| Canned tea is sold prepared and ready to drink. It was ] in 1981 in Japan. | |||
| The first bottled tea introduced by Indonesian tea company PT. Sinar Sosro in 1969 with brand name Teh Botol Sosro (or Sosro bottled tea).<ref>{{cite web|url=http://www.sosro.com/in/tehbotol-sosro#.VqsyodJ97Mw |title=PT. Sinar Sosro |accessdate=29 January 2016}}</ref> | |||
| In 1983, Swiss-based Bischofszell Food Ltd., was the first company to bottle ice tea on an industrial scale.<ref>{{cite web|url=http://www.bina.ch/cms/geschichte/?L=1 |title=Bischofszell Food Ltd |publisher=Bina.ch |accessdate=25 November 2012 |deadurl=yes |archiveurl=https://web.archive.org/web/20130117000057/http://www.bina.ch/cms/geschichte/?L=1 |archivedate=17 January 2013 |df= }}</ref> | |||
| == Storage == | |||
| Storage conditions and type determine the ] of tea. Black tea's is greater than green's. Some, such as flower teas, may last only a month or so. Others, such as pu-erh, improve with age. | |||
| To remain fresh and prevent mold, tea needs to be stored away from heat, light, air, and moisture. Tea must be kept at room temperature in an air-tight container. Black tea in a bag within a sealed opaque canister may keep for two years. Green tea deteriorates more rapidly, usually in less than a year. Tightly rolled gunpowder tea leaves keep longer than the more open-leafed ]. | |||
| Storage life for all teas can be extended by using ] or oxygen-absorbing packets, vacuum sealing, or refrigeration in air-tight containers (except green tea, where discrete use of refrigeration or freezing is recommended and temperature variation kept to a minimum).<ref>{{cite web|url=http://www.o-cha.net/english/cup/pdf/29.pdf |title=Green Tea Storage |format=PDF |accessdate=15 July 2009}}</ref> | |||
| <!-- Before re-adding "Tea in popular culture" please see the talk page for discussion. --> | |||
| == Gallery == | |||
| <gallery> | |||
| File:Da Hong Pao Oolong tea leaf close.jpg|], an oolong tea | |||
| File:Bai Hao Yin Zhen tea leaf (Fuding).jpg|Fuding ], a white tea | |||
| File:Xiaguan Te Ji Tuo Cha 2004.jpg|Green pu-erh '']'', a type of compressed raw pu-erh | |||
| File:Huoshan Huangya tea leaves close.jpg|], a yellow tea | |||
| File:Qi Lan Oolong tea leaf.jpg|Loose dried tea leaves | |||
| File:Oolong tea leaf.jpg|Taiwanese High Mountain oolong | |||
| File:Yam bai cha.jpg|A spicy ] made with young, fresh tea leaves | |||
| </gallery> | |||
| == See also == | |||
| {{portal|Drink}} | |||
| {{div col||30em}} | |||
| * ] | |||
| * ], Russian extra-strong tea brew | |||
| * ] | |||
| * ], drink produced from bacteria and yeast grown on tea | |||
| * ] | |||
| * ] | |||
| * ] | |||
| * ] | |||
| * ] | |||
| * ], influential historical monographs of East Asian tea | |||
| * ] | |||
| * ] | |||
| {{div col end}} | |||
| == References == | |||
| {{Reflist|30em|refs= | |||
| <ref name=Lysaght>{{cite journal |author=Lysaght, Patricia |title = When I makes Tea, I makes Tea: the case of Tea in Ireland |journal=Ulster Folklife |volume = 33 |year = 1987 |pages = 48–49}}</ref> | |||
| <!-- Unused reference <ref name="Indrani Dutta">{{cite news |last = Dutta |first = Indrani |title = Tea production crosses 1 billion kg-mark| newspaper = ] |page = 12 |location = Chennai |date = 26 January 2013 |url = http://www.thehindu.com/business/Industry/tea-production-crosses-1-billion-kgmark/article4345149.ece}}</ref> --> | |||
| <ref name="Mondal">{{cite book |last=Mondal |first=T.K. |year=2007 |contribution = Tea |editor-last = Pua |editor-first = E.C. |editor2-last = Davey |editor2-first = M.R. |title=Biotechnology in Agriculture and Forestry |publication-place = Berlin |publisher=Springer |volume = 60: Transgenic Crops V |pages = 519–520 |isbn = 3-540-49160-0}}</ref> | |||
| <ref name="Sanyal">{{cite news |last =Sanyal | first = Amitava |title = How India came to be the largest tea drinking nation |newspaper = ] |page = 12 |location = New Delhi |date = 13 April 2008 |url = http://www.highbeam.com/doc/1P3-1460940491.html}}</ref> | |||
| <ref name="Yamamoto">{{cite book |last1 = Yamamoto |first1 = T |last2 = Kim |first2 = M |last3=Juneja |first3 = L R |year = 1997 |isbn = 0-8493-4006-3 |title = Chemistry and Applications of Green Tea |publisher = CRC Press |page = 4 |quote = For a long time, botanists have asserted the dualism of tea origin from their observations that there exist distinct differences in the morphological characteristics between Assamese varieties and Chinese varieties... Hashimoto and Shimura reported that the differences in the morphological characteristics in tea plants are not necessarily the evidence of the dualism hypothesis from the researches using the statistical cluster analysis method. In recent investigations, it has also been made clear that both varieties have the same chromosome number (n=15) and can be easily hybridised with each other. In addition, various types of intermediate hybrids or spontaneous polyploids of tea plants have been found in a wide area extending over the regions mentioned above. These facts may prove that the place of origin of ''Camellia sinensis'' is in the area including the northern part of the Burma, Yunnan, and Sichuan districts of China.}}</ref> | |||
| }} | |||
| '''Sources''' | |||
| * {{cite book | |||
| |last = Benn | |||
| |first = James A. | |||
| |title = Tea in China: A Religious and Cultural History | |||
| |year = 2015 | |||
| |publisher = ] | |||
| |isbn = 978-988-8208-73-9 | |||
| |url = https://books.google.com/books?id=XF17CAAAQBAJ | |||
| |ref = harv | |||
| }} | |||
| * {{cite book | |||
| |last1 = Heiss | |||
| |first1 = Mary Lou | |||
| |last2 = Heiss | |||
| |first2 = Robert J. | |||
| |title = The Story of Tea: A Cultural History and Drinking Guide | |||
| |year = 2007 | |||
| |publisher = ] | |||
| |isbn = 978-1-58008-745-2 | |||
| |url = https://books.google.com/books?id=3NBtM5aAAGgC | |||
| |ref = harv | |||
| }} | |||
| * {{cite book | |||
| |last1 = Mair |first1 = Victor H. | |||
| |last2 = Hoh |first2 = Erling | |||
| |title = The True History of Tea | |||
| |year = 2009 | |||
| |publisher = ] | |||
| |isbn = 978-0-500-25146-1 | |||
| |url = https://books.google.com/books?id=_TR_PQAACAAJ | |||
| }} | |||
| * {{cite book | |||
| |last = Martin |first = Laura C. | |||
| |title = Tea: The Drink that Changed the World | |||
| |publisher = Tuttle Publishing | |||
| |year = 2007 | |||
| |isbn = 0-8048-3724-4 | |||
| |url = https://books.google.com/books?id=DJ2j_bX6WTUC&pg=PA8#v=onepage&q&f=false | |||
| |ref = Martin | |||
| }} | |||
| == External links == | |||
| * {{dmoz|Shopping/Food/Beverages/Coffee_and_Tea/Tea/}} | |||
| * {{In Our Time|Tea|p004y24y|Tea}} | |||
| {{Teas|state=expanded}} | |||
| {{Authority control}} | |||
| ] | |||
| ] | |||
| ] | |||
| ] | |||
| ] | |||
Revision as of 21:16, 28 November 2017
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