Tea is an aromatic beverage prepared by infusion of hot or boiling fresh water with fresh or cured leaves of Camellia sinensis, an evergreen shrub native to East Asia that originated in the borderlands of southwestern China, northeast India and northern Myanmar., north Burma, and northeast India, citing Mondal (2007) p. 519 Tea has a stimulant effect in humans primarily due to its caffeine content.
After plain drinking water, tea is the most widely consumed beverage in the world. There are many varieties of tea according to differences in cultivars, processing and blends; some have a cooling, slightly bitter and astringent flavor, while others have taste profiles that include sweet, nutty, floral or grassy notes.
Traditionally, tea is made by steeping loose tea leaves in hot water (usually in a teapot or teacup) for a period of time, or in the case of compressed and fermented tea, via decoction (simmering) in a kettle. Convenient preparations, such as tea bag, infuser and press as well as powdered instant tea such as matcha, konacha and chai latte, are also common. Tea is most commonly consumed as a hot beverage in a plain hot water infusion, although it can also be in mixed drink forms, such as milk tea and butter tea, sometimes sweetened with added sugar or sugar substitutes, or alternatively flavored with salt and spices. In modern times, tea can also be served as a cold beverage in the form of iced tea or in soft drink mixtures such as bubble tea.
Early credible record of tea drinking dates to the 3rd century AD, in a Chinese medical text written by Eastern Han dynasty physician Hua Tuo.Martin, p. 29: "beginning in the third century CE, references to tea seem more credible, in particular those dating to the time of Hua T'o, a highly respected physician and surgeon" Tea was consumed as a recreational and social beverage during the Tang dynasty, and Chinese tea culture-inspired ceremonial drinking spread to other Sinospheric countries such as Japan (where it is known as chado), Korea (known as darye) and Vietnam (typically as part of a wedding ritual). Tea drinking also spread into Inner Asia and South Asia via the Silk Road and the Tea Horse Road, particularly during the expansion of the Mongols, for whom the salted milk tea (süütei tsai) has remained part of the staple diet. Outside of the Far East, Portuguese priests and merchants introduced tea drinking to Europe during the 16th century. During the 17th century, drinking tea became fashionable in Western Europe as part of the rise of Chinoiserie influence, especially among the British, who had such a high import demand of tea that they later started to cultivate tea on a large scale in colonial India and Ceylon, where tea had previously been used only as a herbal medicine.
Etymology
The etymology of the various words for tea reflects the history of transmission of tea drinking and trade from China. Nearly all of the words for tea worldwide fall into three broad groups: te, cha and chai, present in English as tea, cha or char, and chai. The earliest of the three to enter English is cha, which came in the 1590s via the Portuguese, who traded in Macao and picked up the Cantonese pronunciation of the word. The more common tea form arrived in the 17th century via the Dutch, who acquired it via trades from their colonial empire either indirectly from the Malay teh, or directly from the tê pronunciation in Min Chinese. The third form chai (meaning "spiced tea") originated from a northern Chinese pronunciation of cha, which travelled via the overland Silk Road to Central Asia and Persia, where it picked up a Persian ending yi. The Chinese word for tea itself was perhaps derived from the non-Sinitic languages of the botanical homeland of the tea plant in southwest China and northeastern Burma (modern-day Kachin and Shan), possibly from an archaic Austro-Asiatic root word *la, meaning "leaf".
Origin and history Botanical origin
Tea plants are native to East Asia and the probable centre of origin of tea is near the source of the Irrawaddy River from where it spread out fan-wise into southeast China, Indo-China and Assam. The natural home of the tea plant is considered to be within the comparatively small fan-shaped area between Nagaland, Manipur and Mizoram along the Burma frontier in the west, through China as far as the Zhejiang Province in the east, and from this line generally south through the hills to Burma and Thailand to Vietnam. The west–east axis indicated above is about 2,400 km long extending from longitude 95°-120°E. The north–south axis covers about 1,920 km, starting from the northern part of Burma, latitude 29°N passing through Yunnan, Tongkin, Thailand, Laos and on to Annan, reaching latitude 11°N.
Chinese (small-leaf) type tea (C. sinensis var. sinensis) may have originated in southern China possibly with hybridization of unknown wild tea relatives. Since there are no known wild populations of this tea, its origin is speculative.
Given their genetic differences forming distinct clades, Chinese Assam-type tea (C. sinensis var. assamica) may have two parentages – one being found in southern Yunnan (Xishuangbanna, Pu'er City) and the other in western Yunnan (Lincang, Baoshan). Many types of Southern Yunnan Assam tea have been hybridized with the closely related species Camellia taliensis. Unlike Southern Yunnan Assam tea, Western Yunnan Assam tea shares many genetic similarities with Indian Assam-type tea (also C. sinensis var. assamica). Thus, Western Yunnan Assam tea and Indian Assam tea both may have originated from the same parent plant in the area where southwestern China, Indo-Burma, and Tibet meet. However, as the Indian Assam tea shares no haplotypes with Western Yunnan Assam tea, Indian Assam tea is likely to have originated from an independent domestication. Some Indian Assam tea appears to have hybridized with the species Camellia pubicosta.
Assuming a generation of 12 years, Chinese small-leaf tea is estimated to have diverged from Assam tea around 22,000 years ago, while Chinese Assam tea and Indian Assam tea diverged 2,800 years ago. The divergence of Chinese small-leaf tea and Assam tea would correspond to the last glacial maximum.
Early tea drinking
People in ancient East Asia ate tea for centuries, perhaps even millennia, before ever consuming it as a beverage. They would nibble on the leaves raw, add them to soups or greens, or ferment them and chew them as areca nut is chewed.
Tea drinking may have begun in the region of Yunnan, where it was used for medicinal purposes. It is 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."
Chinese legends attribute the invention of tea to the mythical Shennong (in central and northern China) in 2737 BC, although evidence suggests that tea drinking may have been introduced from southwest China. The earliest written records of tea come from China. The word tú appears in the Shijing and other ancient texts to signify a kind of "bitter vegetable" (), and it is possible that it referred to many different plants such as sow thistle, chicory, or smartweed, as well as tea. In the Chronicles of Huayang, it was recorded that the Ba people in Sichuan presented tu to the Zhou king. The Qin later conquered the state of Ba and its neighbour Shu, and according to the 17th-century scholar Gu Yanwu who wrote in Ri Zhi Lu (): "It was after the Qin had taken Shu that they learned how to drink tea." 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.
The earliest known physical evidence of tea was discovered in 2016 in the mausoleum of Emperor Jing of Han in Xi'an, indicating that tea from the genus Camellia was drunk by Han dynasty emperors as early as the second century BC. The Han dynasty work "The Contract for a Youth", written by Wang Bao in 59 BC, 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". The first record of tea cultivation is dated to this period, during which tea was cultivated on Meng Mountain () near Chengdu. Another early credible record of tea drinking dates to the 3rd century AD, in a medical text by the Chinese physician Hua Tuo, who stated, "to drink bitter t'u constantly makes one think better." However, before the Tang dynasty, tea-drinking was primarily a southern Chinese practice centered in Jiankang. Tea was disdained by the Northern dynasties aristocrats, who describe it as inferior to yogurt. It became widely consumed during the Tang dynasty, when it spread to Korea, Japan, and Vietnam. The Classic of Tea, a treatise on tea and its preparations, was written by the 8th century Chinese writer, Lu Yu. The current Chinese word for tea (茶) appeared in The Classic of Tea by removing a stroke from the word tu. Lu was known to have influenced tea drinking on a large part in China.
Developments
Through the centuries, a variety of techniques for processing tea, and a number of different forms of tea, were developed. During the Han and Six Dynasties, tea was steamed and pounded, shaped into cake form, slowly dried over low fire, and suspended to air dry. Chunks of tea were then boiled to drink, flavoured with orange peels, jujube, mint, ginger or scallion. Tea was similarly prepared in cake form during the Tang dynasty, but Lu Yu disparaged the use of various condiments to flavour the tea apart from salt. By the Song dynasty, loose-leaf tea was developed and became common. During the Yuan and Ming dynasties, unoxidized tea leaves were first stirred in a hot dry pan, then rolled and air-dried, a process that stops the oxidation process that would have turned the leaves dark, thereby allowing tea to remain green. In the 15th century, oolong tea, in which the leaves are allowed to partially oxidize before being heated in the pan, was developed. Western tastes, however, favoured the fully oxidized black tea, and the leaves were allowed to oxidize further. Yellow tea was an accidental discovery in the production of green tea during the Ming dynasty, when apparently careless practices allowed the leaves to turn yellow, which yielded a different flavour.
Worldwide spread
Tea was first introduced to Western priests and merchants in China during the 16th century, at which time it was termed chá. The earliest European reference to tea, written as chiai, came from Delle navigationi e viaggi written by Venetian Giambattista Ramusio in 1545. The first recorded shipment of tea by a European nation was in 1607 when the Dutch East India Company moved a cargo of tea from Macao to Java, then two years later, the Dutch bought the first assignment of tea which was from Hirado in Japan to be shipped to Europe. Tea became a fashionable drink in The Hague in the Netherlands, and the Dutch introduced the drink to Germany, France, and across the Atlantic to New Amsterdam (New York).