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Tea Basic Informations:

Cultivation and harvesting
2> Tea plantation in Munnar, Kerala, in southern India Camellia sinensis is an evergreen plant that grows mainly in tropical and sub-tropical climates.[4] Some varieties can also tolerate marine climates and are cultivated as far north as Pembrokeshire in the British mainland[5] and Washington in the United States.[6] Leaves of Camellia sinensis, the tea plant. Tea plants are propagated from seed or by cutting; it takes approximately 4 to 12 years for a tea plant to bear seed, and about 3 years before a new plant is ready for harvesting.[4] In addition to a zone 8 climate or warmer, tea plants require at least 127 cm. (50 inches) of rainfall a year and prefer acidic soils.[7] Traditional Chinese Tea Cultivation and Studies believes that high-quality tea plants are cultivated at elevations of up to 1,500 metres (4,900 ft): at these heights, the plants grow more slowly and acquire a better flavour.[8] Only the top 1-2 inches of the mature plant are picked. These buds and leaves are called flushes.[9] A plant will grow a new flush every seven to fifteen days during the growing season, and leaves that are slow in development always produce better flavored teas.[4] A tea plant will grow into a tree of up to 16 metres (52 ft) if left undisturbed,[4] but cultivated plants are pruned to waist height for ease of plucking.[10] Two principal varieties are used: the China plant (C. sinensis sinensis), used for most Chinese, Formosan and Japanese teas (but not Pu-erh); and the clonal Assam tea plant (C. sinensis assamica), used in most Indian and other teas (but not Darjeeling). Within these botanical varieties, there are many strains and modern Indian clonal varieties. Leaf size is the chief criterion for the classification of tea plants,[11] with three primary classifications being: Assam type, characterized by the largest leaves; China type, characterized by the smallest leaves; and Cambod, characterized by leaves of intermediate size.[11] [edit]

Tags:China,Camellia Sinensis,Evergreen,Tropical,Sub-tropical,Marine Climates,Pembrokeshire,Washington,United States,Acidic Soils,Pu-erh,Assam,C,E,K,
Processing and classification
2> Main article: Tea processing Tea leaf processing methods Fresh tea leaves of different sizes. The smaller the leaf, the more expensive the tea. Teas can generally be divided into categories based on how they are processed. There are at least six different types of tea: white, yellow, green, oolong, black, and post-fermented teas[12] of which the most commonly found on the market are white, green, oolong, and black. Some varieties, such as traditional oolong tea[13] and Pu-erh tea, a post-fermented tea, can be used medicinally.[14] After picking, the leaves of Camellia sinensis soon begin to wilt and oxidize, unless they are immediately dried. The leaves turn progressively darker as their chlorophyll breaks down and tannins are released. This enzymatic oxidation process, known as fermentation in the tea industry, is caused by the plant's intracellular enzymes and causes the tea to darken. In tea processing, the darkening is stopped at a predetermined stage by heating, which deactivates the enzymes responsible. In the production of black teas, the halting of oxidization by heating is carried out simultaneously with drying. Tea harvest on the eastern shores of the Black Sea, ca. 1905–15. Without careful moisture and temperature control during manufacture and packaging, the tea may become unfit for consumption, due to the growth of undesired molds and bacteria. At minimum it may alter the taste and make it undesirable. Tea is traditionally classified based on the techniques with which it is produced and processed.[15] White tea: Wilted and unoxidized Yellow tea: Unwilted and unoxidized, but allowed to yellow Green tea: Unwilted and unoxidized Oolong: Wilted, bruised, and partially oxidized Black tea: Wilted, sometimes crushed, and fully oxidized Post-fermented tea: Green tea that has been allowed to ferment/compost [edit]

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Blending and additives
2> Main article: Tea blending and additives Although single estate teas are available, almost all teas in bags and most other teas sold in the West are blends. Blending may occur in the tea-planting area (as in the case of Assam), or teas from many areas may be blended. The aim of blending is to obtain better taste, higher price, or both, as a more expensive, better-tasting tea may cover the inferior taste of cheaper varieties. Some teas are not pure varieties, but have been enhanced through additives or special processing. Tea is highly receptive to inclusion of various aromas; this may cause problems in processing, transportation, and storage, but also allows for the design of an almost endless range of scented and flavored variants, such as bergamot (Earl Grey), vanilla, caramel, and many others. [edit]

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Content
2> Tea contains catechins, a type of antioxidant. In a freshly picked tea leaf, catechins can compose up to 30% of the dry weight. Catechins are highest in concentration in white and green teas, while black tea has substantially fewer due to its oxidative preparation.[16][17] Research by the U.S. Department of Agriculture has suggested that levels of antioxidants in green and black tea do not differ greatly, as green tea has an oxygen radical absorbance capacity (ORAC) of 1253 and black tea an ORAC of 1128 (measured in μmolTE/100g).[18] Tea also contains theanine and the stimulant caffeine at about 3% of its dry weight, translating to between 30 mg and 90 mg per 8 oz (250 ml) cup depending on type, brand[19] and brewing method.[20] Tea also contains small amounts of theobromine and theophylline.[21] Due to modern day environmental pollution fluoride and aluminum have also been found to occur in tea, with certain types of brick tea made from old leaves and stems having the highest levels. This occurs due to the tea plant's high sensitivity to and absorption of environmental pollutants.[22][23] Although tea contains various types of polyphenols and tannin, tea does not contain tannic acid.[24] Tannic acid is not an appropriate standard for any type of tannin analysis because of its poorly defined composition.[25] [edit]

Tags:Catechins,Theanine,Theobromine,Theophylline,Fluoride,Tannic Acid,Caffeine,Antioxidants,
Origin and history
2> Main article: History of tea Tea weighing station north of Batumi, Russian Empire before 1915 Tea plants are native to East and South Asia and probably originated around the point of confluence of the lands of northeast India, north Burma and southwest China. Although there are tales of tea's first use as a beverage, no one is sure of its exact origins. The first recorded drinking of tea is in China, with the earliest records of tea consumption dating back to the 10th century BC.[1][26] It was already a common drink during the Qin Dynasty (3rd century BC) and became widely popular during the Tang Dynasty, when it was spread to Korea and Japan. Trade of tea by the Chinese to Western nations in the 19th century spread tea and the tea plant to numerous locations around the world. Tea was imported to Europe during the Portuguese expansion of the 16th century, at which time it was termed chá. In 1750, tea experts traveled from China to the Azores Islands, and planted tea, along with jasmines and mallows, to give the tea aroma and distinction. Both green tea and black tea continue to grow in the islands, which are the main suppliers to continental Portugal. Catherine of Braganza, wife of Charles II, took the tea habit to Great Britain around 1660, but it was not until the 19th century Britain that tea became as widely consumed as it is today. In Ireland, tea had become an everyday beverage for all levels of society by the late 19th century, but it was first consumed as a luxury item on special occasion such as religious festivals, wakes, and domestic work gatherings such as quiltings.[27] [edit]

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Health effects
2> Main article: Health effects of tea The health benefits of tea is a controversial topic with many proponents and detractors. An article from the journal Nutrition (1999, pp. 946–949) states:[28] The possible beneficial effects of tea consumption in the prevention of cancer and cardiovascular diseases have been demonstrated in animal models and suggested by studies in vitro. Similar beneficial effects, however, have not been convincingly demonstrated in humans: beneficial effects have been demonstrated in some studies but not in others. If such beneficial effects do exist in humans, they are likely to be mild, depending on many other lifestyle-related factors, and could be masked by confounding factors in certain populations. Another concern is that the amounts of tea consumed by humans are lower than the doses required for demonstrating the disease-prevention effects in animal models. Caution should be applied, however, in the use of high concentrations of tea for disease prevention. Ingestion of large amounts of tea may cause nutritional and other problems because of the caffeine content and the strong binding activities of tea polyphenols, although there are no solid data on the harmful effects of tea consumption. More research is needed to elucidate the biologic activities of green and black tea and to determine the optimal amount of tea consumption for possible health-beneficial effects. In 2010, researchers found that people who consumed tea had significantly less cognitive decline than non-tea drinkers. The study used data on more than 4,800 men and women aged 65 and older to examine change in cognitive function over time. Study participants were followed for up to 14 years for naturally-occurring cognitive decline. (AAICAD 2010; Lenore Arab, PhD; UCLA[29]) Several of the potential health benefits proposed for tea are outlined in this excerpt from Mondal (2007, pp. 519–520) as following: Tea leaves contain more than 700 chemicals, among which the compounds closely related to human health are flavanoids, amino acids, vitamins (C, E and K), caffeine and polysaccharides. Moreover, tea drinking has recently proven to be associated with cell-mediated immune function of the human body. Tea plays an important role in improving beneficial intestinal microflora, as well as providing immunity against intestinal disorders and in protecting cell membranes from oxidative damage. Tea also prevents dental caries due to the presence of fluorine. The role of tea is well established in normalizing blood pressure, lipid depressing activity, prevention of coronary heart diseases and diabetes by reducing the blood-glucose activity. Tea also possesses germicidal and germistatic activities against various gram-positive and gram negative human pathogenic bacteria. Both green and black tea infusions contain a number of antioxidants, mainly catechins that have anti-carcinogenic, anti-mutagenic and anti-tumoric properties. In a large study of over 11,000 Scottish men and women completed in 1993 and published in the 1999 Journal of Epidemiology and Community Health (1999, pp. 481–487), there was an increase in the risk of coronary disease with the regular consumption of tea, although it disappeared after adjustment for confounding factors (age and occupational status). The IARC list teas as under Group 3 carcinogens since injection of black tea concentrates under the skins of mice showed some cancerous growths. However, it has not been possible to prove that tea affects humans in similar ways through consumption.[30] [edit]

Tags:Flavanoids,Amino Acids,Dental Caries,Blood Pressure,Coronary Heart Diseases,Germicidal,Gram-positive,
The word
2> The Chinese character for tea is 茶. It is pronounced differently in the various Chinese languages. Most pronounce it along the lines of cha (Mandarin has chá), but the Min varieties along the central coast of China and in Southeast Asia pronounce it like te. These two pronunciations of the Chinese word for tea have made their separate ways into other languages around the world:[31] Te: From tê in Amoy dialect, spoken in Fujian Province and Taiwan. It reached the West from the port of Xiamen (Amoy), once a major point of contact with Western European traders such as the Dutch, who spread it to Western Europe. Cha: From the Cantonese chàh, spoken in Guangzhou (Canton) and the ports of Hong Kong and Macau, also major points of contact, especially with the Portuguese, who spread it to India in the 16th century. The Korean and Japanese words cha come from the Mandarin chá. The widespread form chai comes from Persian چای chay. This derives from Mandarin chá,[32] which passed overland to Central Asia and Persia, where it picked up the Persian grammatical suffix -yi before passing on to Russian, Arabic, Urdu, Turkish, etc.[33] English has all three forms: cha or char (both /ˈtʃɑː/), attested from the 16th century; tea, from the 17th; and chai, from the 20th. Languages in more intense contact with Chinese, Sinospheric languages like Vietnamese, Zhuang, Tibetan, Korean, and Japanese, may have borrowed their words for tea at an earlier time and from a different variety of Chinese, so-called Sino-Xenic pronunciations. Korean and Japanese, for example, retain early pronunciations of ta and da. Ta comes from the Tang Dynasty court at Chang'an: that is, from Middle Chinese. Japanese da comes from the earlier Southern Dynasties court at Nanjing, a place where the consonant was still voiced, as it is today in neighboring Shanghainese zo. Vietnamese and Zhuang have southern cha-type pronunciations. [edit]

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Derivatives of
3> Language Name Language Name Language Name Language Name Language Name Afrikaans tee Armenian (Western Dialect) թեյ tey Euskara tea Catalan te Czech té or thé (1) Danish te Dutch thee English tea Esperanto teo Estonian tee Faroese te Finnish tee French thé West Frisian tee Galician té German Tee Greek τέϊον téïon Hebrew תה, te Hungarian tea Icelandic te Indonesian teh Irish tae Italian tè or the Javanese tèh Khmer តែ tae scientific Latin thea Latvian tēja Leonese té Limburgish tiè Low Saxon Tee [tʰɛˑɪ] or Tei [tʰaˑɪ] Malay teh Malayalam തേയില theyila Mongolian цай tsai Norwegian te Occitan tè Polish herbata(2) Scots Gaelic tì, teatha Sinhalese té Spanish té Scots tea [tiː] ~ [teː] Sundanese entèh Swedish te Tamil தேநீர் theneer (3) Telugu తేనీరు theneeru Welsh te Notes: (1) té or thé, but this term is considered archaic and is a literary expression; since roughly second half of 20th century, čaj is used for "tea" in Czech language, see the following table (2) from Latin herba thea (3) neer means water; theyilai means "tea leaf" (ilai = leaf) [edit]

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Derivatives of
3> Language Name Language Name Japanese だ da, た ta (1) Korean 다 da [ta] (1) (1) cha is an alternative pronunciation of "tea" in Japanese and Korean; see below [edit]

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Derivatives of
3> Language Name Language Name Language Name Language Name Language Name Assamese চাহ sah Bangla চা cha Capampangan cha Cebuano tsa English cha or char Gujarati ચા chā Japanese チャ cha, さ sa (1) Kannada ಚಹಾ chahā Khasi sha Konkani चा chā Korean 차 cha (1) Kurdish ça Lao ຊາ saa Malayalam chāyā Marathi चहा chahā Oriya ଚା cha Persian چا cha Punjabi چا ਚਾਹ chāh Portuguese chá Sindhi chahen چانهه Somali shaah Sylheti saah Tagalog tsaa Thai ชา cha Tibetan ཇ་ ja Vietnamese trà and chè (2) Notes: (1) The main pronunciations of 茶 in Korea and Japan are 차 cha and ちゃ cha, respectively. (Japanese ocha (おちゃ) is honorific.) These are connected with the pronunciations at the capitals of the Song and Ming dynasties. (2) Trà and chè are variant pronunciations of 茶; the latter is used mainly in northern Vietnam and describes a tea made with freshly picked leaves. [edit]

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Derivatives of
3> Language Name Language Name Language Name Language Name Language Name Albanian çaj Amharic ሻይ shai Arabic شاي shāy Armenian (Eastern Dialect) չայ chāi Aramaic ܟ݈ܐܝ chai Azerbaijani çay Bosnian čaj Bulgarian чай chai Croatian čaj Czech čaj (2) English chai Finnish dialectal tsai, tsaiju, saiju or saikka Georgian ჩაი chai Greek τσάι tsái Hindi चाय chai Kazakh шай shai Kyrgyz чай chai Kinyarwanda icyayi Macedonian чај Malayalam ചായ chaaya Mongolian цай tsai Nepali chiyā चिया Pashto چای chai Persian چای chay (1) Romanian ceai Russian чай chai Serbian чај čaj Slovak čaj Slovene čaj Swahili chai Tajik чой choy Tlingit cháayu Telugu ఛాయ chaaya Turkish çay Turkmen çay Ukrainian чай chai Urdu چائے chai Uzbek choy Notes: (1) Derived from the earlier pronunciation چا cha. [edit]

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Etymological observations
3> The different words for tea fall into two main groups: "te-derived" (Hokkien) and "cha-derived" (Cantonese and Mandarin)[33] reveal where nations acquired their tea and tea culture. The Portuguese, the first Europeans to import the herb in large amounts, took the Cantonese form cha ca. the year 1550 from their trading posts in the south of China, especially Macau. India most likely got their tea cultures from Cantonese or Portuguese traders. In Central Asia, Mandarin cha developed into Persian chay, and this form spread with Persian trade and cultural influence. Russia encountered tea in Central Asia. Europeans such as the Dutch who took the Min form teh may have acquired it through trade directly from Hokkien (Fujian), or from Hokkienese or Malay traders in Java. There are counter-examples: the first tea to reach Britain was traded by the Dutch from Hokkien, which uses te, and although later most British trade went through Canton, which uses cha, the Hokkien pronunciation continued to be the more popular. At times, a te form will follow a cha form, or vice versa, giving rise to both in one language, at times one an imported variant of the other. In North America, the word chai is used to refer almost exclusively to the Indian masala chai (spiced tea) beverage, in contrast to tea itself. The inverse pattern is seen in Moroccan colloquial Arabic (Darija), "ash-shay" means "generic, or black Middle Eastern tea" whereas "at-tay" refers particularly to Zhejiang or Fujian green tea with fresh mint leaves. The Moroccans are said to have acquired this taste for green tea— unique in the Arab world— for East Chinese green tea after the ruler Mulay Hassan exchanged some European hostages captured by the Barbary Pirates for a whole ship of Chinese tea. See Moroccan tea culture. The colloquial Greek word for tea is tsáï, from Slavic chai. Its formal equivalent, used in earlier centuries, is téïon, from tê. The Polish word for a tea-kettle is czajnik, which could be derived directly from chai or from the cognate Russian word. However, tea in Polish is herbata, which, as well as Lithuanian arbata, was derived from the Latin herba thea, meaning "tea herb." The normal word for tea in Finnish is tee, which is a Swedish loan. However, it is often colloquially referred, especially in Eastern Finland and in Helsinki as tsai, tsaiju, saiju or saikka, which is cognate to Russian word chai. The latter word refers always to black tea, while green tea is always tee. In Ireland, or at least in Dublin, the term cha is sometimes used for "tea," as is pre-vowel-shift pronunciation "tay" (from which the Irish Gaelic word "tae" is derived[citation needed]). Char was a common slang term for tea throughout British Empire and Commonwealth military forces in the 19th and 20th centuries, crossing over into civilian usage. The British English slang word "char" for "tea" arose from its Cantonese Chinese pronunciation "cha" with its spelling affected by the fact that ar is a more common way of representing the phoneme /ɑː/ in British English.` [edit]

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