The etymology of the various words for tea reflects the history of transmission of tea drinking culture and trade from China to countries around the world. In this context, tea generally refers to the plant Camellia sinensis and/or the aromatic beverage prepared by pouring hot boiling water over the leaves. Most of the words for tea worldwide originate from Chinese pronunciations of the word 茶, and they 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 either indirectly from teh in Malay, or directly from the tê pronunciation in Min Chinese. The third form chai (used in English almost solely to refer to Indian-style spiced tea) originated from the Chinese pronunciation of cha, which travelled overland to Central Asia via the Silk Road where it picked up a Persian ending yi, and entered English via Hindustani in the 20th century.
The different regional pronunciations of the word in China are believed to have arisen from the same root, which diverged due to sound changes through the centuries. The written form of the Chinese word for tea was created in the mid-Tang dynasty by modifying the character 荼 pronounced tu, meaning a "bitter vegetable". Tu was used to refer to a variety of plants in ancient China, and acquired the additional meaning of "tea" by the Han dynasty. The Chinese word for tea was likely ultimately derived from the non-Sinitic languages of the botanical homeland of the tea plant in southwest China (or Burma), possibly from an archaic Austro-Asiatic root word *la, meaning "leaf".
Origins The pronunciations of the words for "tea" worldwide mostly fall into the three broad groups: te, cha and chai. The exceptions are those in some languages from Southwest China and Myanmar, the botanical homeland of the tea plant. Examples are la (meaning tea purchased elsewhere) and miiem (wild tea gathered in the hills) from the Wa people of northeast Burma and southwest Yunnan, letpet in Burmese and meng in Lamet meaning "fermented tea leaves", tshuaj yej in Hmong language as well as miang in Thai ("fermented tea"). These languages belong to the Austro-Asiatic, Tibeto-Burman, Hmong-Mien, and Tai families of languages now found in South East Asia and southwest of China. Scholars have suggested that the Austro-Asiatic languages may be the ultimate source of the word tea, including the various Chinese words for tea such as tu, cha and ming. Cha for example may have been derived from an Proto-Austroasiatic root *slaʔ (cognate with Proto-Vietic *s-laːʔ), meaning "leaf", while ming may be from Proto-Palaungic root *miɛm ("fermented tea leaves"). The Sinitic, Tibeto-Burman and Tai speakers who came into contact with the Austro-Asiatic speakers then borrowed their words for tea.
Words for "tea" in various Asian languages {| class="wikitable" |- ! style="width:85px;"|Language ! style="width:95px;"|Name ! style="width:85px;"|Language ! style="width:95px;"|Name ! style="width:85px;"|Language ! style="width:100px;"|Name ! style="width:85px;"|Language ! style="width:100px;"|Name |- | style="background:#eee;"| Japanese | cha | style="background:#eee;"| Korean | cha | style="background:#eee;"| Old Chinese | /*rlaː/ | style="background:#eee;"| Middle Chinese | drae |- | style="background:#eee;"| Mizo (Lushai, Hmar) | thingpui | style="background:#eee;"| Shan | nɯŋ | style="background:#eee;"| Tai Phake | ning | style="background:#eee;"| Tai Khamti | ning,phalap |- | style="background:#eee;"| Naga | khalap(2), cho | style="background:#eee;"| Mising | sa:ng | style="background:#eee;"| Mishmi | phala | style="background:#eee;"| Miju | phāla᷆p |- | style="background:#eee;"| Dimasa | gedreh | style="background:#eee;"| Qabiao | qalơ3 | style="background:#eee;"| Xong | nu³¹dʑʰi³⁵(1) | style="background:#eee;"| She | kʰi⁴⁴ |- | style="background:#eee;"| Thai | miang(3) | style="background:#eee;"| Lamet | meng | style="background:#eee;"| Wa | la, miiem | style="background:#eee;"| Palaung | miem |- | style="background:#eee;"| Lahu | la | style="background:#eee;"| Lisu | la ja | style="background:#eee;"| Akha | lor bor | style="background:#eee;"| Burmese | lahpet (4) |- | style="background:#eee;"| Mru | lăʔpʰɑk⁻ | style="background:#eee;"| Kachin | hpalap | style="background:#eee;"| Karen | lah hpah | style="background:#eee;"| Mon | la pek |- | style="background:#eee;"| Yi (Lolo) | la | style="background:#eee;"| Nusu | la ja | style="background:#eee;"| Hani | laqpeiv | style="background:#eee;"| Sora | wabol |- | style="background:#eee;"| Pa'O | la | style="background:#eee;"| Kayah | le | style="background:#eee;"| Naxi | le | style="background:#eee;"| Hmong | tshuaj yej, yej |- | style="background:#eee;"| Tangut | tsiq(1) | style="background:#eee;"| Bai | gu | style="background:#eee;"| She | ku | style="background:#eee;"| Waxiang | khu |} (1) Possible Sino-xenic origins (2) Smoked tea aged in bamboo tubes (3) Umbrella term for tea, including fermented tea leaves eaten as a meal (4) Fermented tea
Chinese etymologies The Chinese character for tea is 茶, originally written with an extra horizontal stroke as 荼 (pronounced tu), and acquired its current form in the Tang dynasty first used in the eighth-century treatise on tea The Classic of Tea. The word tú appears in ancient Chinese texts such as Shijing signifying a kind of "bitter vegetable" () and refers to various plants such as sow thistle, chicory, or smartweed, and also used to refer to tea during the Han dynasty. By the Northern Wei the word tu also appeared with a wood radical, meaning a tea tree. The word 茶 first introduced during the Tang dynasty refers exclusively to tea. It is pronounced differently in the different varieties of Chinese, such as chá in Mandarin, zo and dzo in Wu Chinese, and ta and te in Min Chinese. One suggestion is that the pronunciation of tu (荼) gave rise to tê; but historical phonologists believe that cha, te and dzo all arose from the same root with a reconstructed hypothetical pronunciation dra (dr- represents a single consonant for a retroflex d), which changed due to sound shift through the centuries. Other ancient words for tea include jia (檟, defined as "bitter tu" during the Han dynasty), she (蔎), ming (茗, meaning "fine, special tender tea") and chuan (荈), but ming is the only other word for tea that is still in common use.
Most Chinese languages, such as Mandarin, Gan and Hakka, pronounce it along the lines of cha, but Min 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:Te is from the Amoy tê of Hokkien dialect in southern Fujian. The ports of Xiamen (Amoy) and Quanzhou were once major points of contact with foreign traders. Western European traders such as the Dutch may have taken this pronunciation either directly from Fujian or Taiwan where they had established a port, or indirectly via Malay traders in Bantam, Java. The Dutch pronunciation of thee then spread to other countries in Western Europe. This pronunciation gives rise to English "tea" and similar words in other languages, and is the most common form worldwide.Cha originated from different parts of China. The "cha" pronunciation may come from the Cantonese pronunciation tsa around 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 pronunciations of cha, however, came not from Cantonese; rather, they were borrowed into Korean and Japanese during earlier periods of Chinese history. Chai''' (Persian: چای chay) might have been derived from Northern Chinese pronunciation of chá, which passed overland to Central Asia and Persia, where it picked up the Persian ending -yi before passing on to Russian, Arabic, Turkish, etc. The chai pronunciation first entered English either via Russian or Arabic in the early 20th century, and then as a word for "spiced tea" via Hindi-Urdu which acquired the word under the influence of the Mughals.
English has all three forms: cha or char (both pronounced ), attested from the late 16th century; tea, from the 17th; and chai, from the 20th.
Languages in more intense contact with Chinese, Sinospheric languages like Korean, Vietnamese and Japanese, may have borrowed their pronunciations for tea at an earlier time and from a different variety of Chinese, in the so-called Sino-Xenic pronunciations. Although normally pronounced as cha (commonly with an honorific prefix o- as ocha) or occasionally as sa (as in sadô or kissaten), Japanese also retains the early but now uncommon pronunciations of ta and da. Similarly Korean also has ta in addition to cha, and Vietnamese trà in addition to chè. The different pronunciations for tea in Japanese arose from the different times the pronunciations were borrowed into the language: Sa is the Tō-on reading (唐音, literally Tang reading but in fact post Tang), 'ta' is the Kan-on (漢音) from the Middle Chinese spoken at the Tang dynasty court at Chang'an; which is still preserved in modern Min Dong da. Ja is the Go-on (呉音) reading from Wuyue region, and comes from the earlier Wu language centered at Nanjing, a place where the consonant was still voiced, as it is today in Hunanese za or Shanghainese zo. Zhuang language also features southern cha-type pronunciations.
Pronunciations of 茶 in Sinitic languages
DialectNameDialectNameDialectNameDialectNameDialectName Standard Chinese chá/ʈ͡ʂʰä³⁵/ Standard Cantonese caa4/t͡sʰaː²¹/ Shanghainese zo/zo²³/ Minbei (Jian'ou) dâ/ta³³/ Hainanese (Haikou) dê/ʔdɛ³¹/ Sichuanese (Chengdu) ca2/t͡sʰa²¹/ Gan (Nanchang) ca/t͡sʰa²⁴/ Xiang (Changsha) za/t͡sa̠¹³/ Mindong (Fuzhou) dà/ta⁵³/ Southern Min (Literary) tâ,chhâ/ta¹³/,/t͡sʰa²³/ Jin (Taiyuan) ca1/t͡sʰa¹¹/ Hakka (Sixian) chhà/t͡sʰa¹¹/ Wenzhounese dzo/d͡zo³¹/ Teochew dê/te⁵⁵/ Southern Min (Colloquial) tê/têe/te²³/,/tɛ¹³/ Nanjing cha/ʈ͡ʂʰɑ²⁴/ Huizhou ca/t͡sʰa⁴⁴/ Wu (Hangzhou) dza/d͡zɑ²¹³/ Xiang (Xiangtan) dzo/d͡zɒ¹²/ Longyan tiêe/ti̯ɛ¹¹/
Derivations from te and cha The different words for tea fall into two main groups: "te-derived" (Min) and "cha-derived" (Cantonese and Mandarin). Most notably through the Silk Road; global regions with a history of land trade with central regions of Imperial China (such as North Asia, Central Asia, South Asia, and the Middle East) pronounce it along the lines of 'cha', whilst most global maritime regions with a history of sea trade with certain southeast regions of Imperial China (such as Europe), pronounce it like 'teh'.
The words that various languages use for "tea" reveal where those nations first acquired their tea and tea culture: Portuguese traders were the first Europeans to import the herb in large amounts. The Portuguese borrowed their word for tea (chá) from Cantonese in the 1550s via their trading posts in the south of China, especially Macau. In Central Asia, Mandarin cha developed into Persian chay, and this form spread with Central Asian trade and cultural influence. Russia (, chyai) encountered tea in Central Asia. The Nepali word for tea is Chiya (चिया), it comes directly from the Mandarin Chinese word chá (茶).