Tea

'තේ හෝ චා යනු කැමිලියා සයිනෙන්සිස් හි සුව කළ හෝ නැවුම් කොළ මත උණු හෝ උතුරන වතුර වත් කිරීමෙන් සකස් කරන ලද ඇරෝමැටික පානයකි. සදාහරිත පඳුරක් වන මෙය නිරිතදිග චීනයේ සහ උතුරු මියන්මාරයේ මායිම් ප්‍රදේශවල ආරම්භ වූ අතර නැගෙනහිර ආසියාවට ආවේණික වේ. තේ මගින්ද කලාතුරකින් සාදනු ලබයි. සාමාන්‍ය ජලයෙන් පසු, තේ යනු ලෝකයේ වැඩිපුරම පරිභෝජනය කරන පානයයි. විවිධ තේ වර්ග තිබේ; සමහර ඒවා සිසිලනය, තරමක් කටුක සහ කහට රසය ඇති අතර අනෙක් ඒවාට පැණිරස, ගෙඩි, මල් හෝ තෘණ සටහන් ඇතුළත් විශාල වශයෙන් වෙනස් රසයන් ඇත. මූලික වශයෙන් එහි කැෆේන් අන්තර්ගතය නිසා තේ මිනිසුන් තුළ උත්තේජක බලපෑමක් ඇති කරයි.

තේ

තම්බමින් පවතින හරිත තේ
Type	උණුසුම් හෝ සිසිල් පානයක්
Country of origin	චීනය
Introduced	ප්‍රථම වරට චීනයේ වාර්තා වී ඇත්තේ ක්‍රි.පූ. 59 දී, සමහර විට මීට පෙර ආරම්භ වූවකි.

චීන වෛද්‍ය හුවා ටුඕ විසින් ලියන ලද වෛද්‍ය ග්‍රන්ථයක තේ පානය පිළිබඳ මුල් විශ්වාසනීය වාර්තාවක් ක්‍රි.ව. තුන්වන සියවස දක්වා දිව යයි. එය චීන ටැන්ග් රාජවංශයේ විනෝදාස්වාද පානයක් ලෙස ප්‍රචලිත වූ අතර තේ පානය පසුව අනෙකුත් නැගෙනහිර ආසියාතික රටවලට ව්‍යාප්ත විය. පෘතුගීසි පූජකයන් සහ වෙළෙන්දෝ එය 16 වන සියවසේදී යුරෝපයට හඳුන්වා දුන්හ. 17 වන ශතවර්ෂයේදී, බ්‍රිතාන්‍ය ඉන්දියාවේ මහා පරිමාණයෙන් තේ වගා කිරීමට පටන් ගත් ඉංග්‍රීසි ජනතාව අතර තේ පානය විලාසිතාවක් විය.

"ඖෂධ තේ" යන්නෙන් අදහස් කරන්නේ "Camellia sinensis" වලින් සාදන ලද බීම නොවේ. ඒවා පලතුරු, කොළ හෝ රෝස්ෂිප්, චමමයිල් හෝ රෝයිබොස් වැනි වෙනත් ශාක කොටස්වල කහට වේ. තේ පැලෑටියෙන් සාදන ලද තේ සමඟ ව්‍යාකූලත්වය වැලැක්වීම සඳහා මේවා "ටිසේනස්" හෝ "ඖෂධ කහට" ලෙස හැඳින්විය හැක.

නිරුක්ති

තේ සඳහා වූ විවිධ වචනවල නිරුක්තිය, චීනයේ සිට ලොව පුරා රටවලට තේ පානය කිරීමේ සංස්කෘතිය සහ වෙළඳාම සම්ප්‍රේෂණය කිරීමේ ඉතිහාසය පිළිබිඹු කරයි. ලොව පුරා තේ සඳහා වචන සියල්ලම පාහේ පුළුල් කාණ්ඩ තුනකට අයත් වේ: te, cha සහ chai, ඉංග්‍රීසියෙන් te, cha හෝ ලෙස පවතී. char, සහ chai. ඉංග්‍රීසි භාෂාවට ඇතුළු වූ තිදෙනාගෙන් මුල්ම තැනැත්තා “චා” වන අතර එය 1590 ගණන්වල මැකාවෝ හි වෙළඳාම් කළ පෘතුගීසීන් හරහා පැමිණ වචනයේ කැන්ටනීස් උච්චාරණය ලබා ගත්තේය. වඩාත් සුලභ තේ ආකෘතිය 17 වන සියවසේදී ලන්දේසීන් හරහා පැමිණි අතර, ඔවුන් එය වක්‍රව මැලේ "ටෙ" වෙතින් හෝ සෘජුවම මින් චීන භාෂාවෙන් "ටෙ" උච්චාරණයෙන් ලබා ගත්හ. තුන්වන ස්වරූපය වන චායි (අර්ථය "කුළුබඩු සහිත තේ") "චා" යන උතුරු චීන උච්චාරණයෙන් ආරම්භ වූ අතර, එය මධ්‍යම ආසියාවට සහ පර්සියාවට ගොඩබිමට ගමන් කළ අතර එහිදී එය පර්සියානු අවසානයක් වන "යි" ලබා ගත්තේය.

Botanical origin

Tea plant (Camellia sinensis) from , 1897

Tea plants are native to East Asia and probably originated in the borderlands of southwestern China and northern Myanmar.

Chinese (small-leaf) type tea (C. sinensis var. sinensis) may have originated in southern China possibly with hybridization of unknown wild tea relatives. However, since there are no known wild populations of this tea, its origin is speculative.

Given their genetic differences forming distinct , Chinese Assam-type tea (C. sinensis var. assamica) may have two different parentages – one being found in southern (, ) and the other in western Yunnan (, ). Many types of Southern Yunnan Assam tea have been hybridized with the closely related species . 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 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 .

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 .

Early tea drinking

A 19th-century Japanese painting depicting : Chinese legends credit Shennong with the invention of tea.

People in ancient East Asia ate tea for centuries, perhaps even , before ever consuming it as a beverage. They would nibble on the leaves raw, add them to or greens, or them and chew it like how is chewed.

Tea drinking may have begun in the region of , where it was used for medicinal purposes. It is also believed that in , "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 (in central and northern China) in 2737 BC, 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 many different plants such as , , or , as well as tea. In the , it was recorded that the people in Sichuan presented tu to the king. The later conquered the state of and its neighbour , 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." Another possible early reference to tea is found in a letter written by the 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 in , indicating that tea from the genus Camellia was drunk by emperors as early as the second century BC. The Han dynasty work, "The Contract for a Youth", written by 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 also dated to this period, during which tea was cultivated on Meng Mountain (蒙山) near . Another early credible record of tea drinking dates to the 3rd century AD, in a medical text by Hua Tuo, who stated, "to drink bitter t'u constantly makes one think better." However, before the mid-8th century , tea-drinking was primarily a southern Chinese practice. Tea was disdained by the aristocrats, who describe it as a "slaves' drink", inferior to yogurt. It became widely popular during the , when it was spread to Korea, Japan, and Vietnam. , a treatise on tea and its preparations, was written by the 8th century Chinese writer, . He was known to have influenced tea drinking on a large part in China.

Developments

Tea with ingredients, China

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, while in the , loose-leaf tea was developed and became popular. During the and dynasties, unoxidized tea leaves were first stirred in a hot dry pan, then rolled and air-dried, a process that stops the process that would have turned the leaves dark, thereby allowing tea to remain green. In the 15th century, 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 , and the leaves were allowed to oxidize further. 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-weighing station north of , Russian Empire before 1915

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 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 in Japan to be shipped to Europe. 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).

In 1567, Russian people came in contact with tea when the Petrov and Yalyshev visited China. The Mongolian Khan donated to four (65–70 kg) of tea in 1638. According to , it was possibly in 1636 that Vassili Starkov was sent as envoy to the . He was given 250 pounds of tea as a gift to the tsar. Starkov at first refused, seeing no use for a load of dead leaves, but the Khan insisted. Thus was tea introduced to Russia. In 1679, Russia concluded a treaty on regular tea supplies from China via in exchange for furs. It is today considered the de facto national beverage.

The Raymond, Hugh Mckay Commander. The first vessel direct from China to on her arrival on 14 October 1843 with a cargo of tea.

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 Macao requesting "the best sort of chaw" in 1615. , a traveller and merchant who came across tea in in 1637, wrote, "chaa – only water with a kind of herb boyled in it". Tea was sold in a coffee house in London in 1657, tasted tea in 1660, and took the tea-drinking habit to the English court when she married in 1662. Tea, however, was not widely consumed in the British Isles until the 18th century and remained expensive until the latter part of that period. English drinkers preferred to add sugar and milk to black tea, and black tea overtook green tea in popularity in the 1720s. 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. 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. The popularity of tea played a role in historical events – the of 1773 provoked the that escalated into the . The need to address the issue of British trade deficit because of the trade in tea resulted in the Opium Wars. The Qing had banned foreign products from being sold in China, decreeing in 1685 that all goods bought from China must be paid for in silver coin or bullion. Traders from other nations then sought to find another product, in this case opium, to sell to China to earn back the silver they were required to pay for tea and other commodities. The subsequent attempts by the Chinese Government to curtail the trade in opium led to war.

Chinese small-leaf-type tea was introduced into India in 1836 by the British in an attempt to break the Chinese monopoly on tea. 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. In 1848, was sent by the 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 First Opium War and the Second Opium War. The Chinese tea plants he brought back were introduced to the , though most did not survive. The British had discovered that a different variety of tea was endemic to and the northeast region of India, which was then hybridized with Chinese small-leaf-type tea. Using Chinese planting and cultivation techniques, the British colonial government established a tea industry by offering land in Assam to any European who agreed to cultivate it for export. Tea was originally consumed only by ; however, it became widely popular in India in the 1950s because of a successful advertising campaign by the India Tea Board. The British introduced tea industry to Sri Lanka (then Ceylon) in 1867.

Chemical composition

Physically speaking, tea has properties of both a and a . 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.^[] Tea infusions are among most consumed beverages globally.

constitutes about 3% of tea's dry weight, translating to between 30 and 90 milligrams per 250-මිලිlitre (8 ¹⁄₂ US fl oz) cup depending on the type, brand, and brewing method. A study found that the caffeine content of one gram of black tea ranged from 22 to 28 mg, while the caffeine content of one gram of green tea ranged from 11 to 20 mg, reflecting a significant difference. Tea also contains small amounts of and , which are , and similar to caffeine.

Fresh tea leaves in various stages of growth

The astringency in tea can be attributed to the presence of . These are the most abundant compounds in tea leaves, making up 30–40% of their composition. Polyphenols include , (EGCG), and other . Although there has been preliminary on whether green or black teas may protect against various human diseases, there is no evidence that tea polyphenols have any effect on health or lowering disease risk.

Health effects

ප්‍රධාන ලිපිය:

Although health benefits have been assumed throughout the history of Camellia sinensis's consumption, there is no high-quality evidence showing that tea consumption gives significant benefits other than possibly increasing alertness, an effect caused by in the tea leaves. In conducted in the early 21st century, it was found there is no scientific evidence to indicate that consuming tea affects any disease or improves health.

Black and green teas contain no essential nutrients in significant amounts, with the exception of the manganese, at 0.5 mg per cup or 26% of the (RDI). is sometimes present in tea; certain types of "brick tea", made from old leaves and stems, have the highest levels, enough to pose a health risk if much tea is drunk, which has been attributed to high levels of fluoride in soils, acidic soils, and long brewing.

Cultivation and harvesting

Tea plantation workers in Sri Lanka

Camellia sinensis is an evergreen plant that grows mainly in and climates. Some varieties can also tolerate and are cultivated as far north as in England, in Scotland, in the United States, and in Canada. In the Southern Hemisphere, tea is grown as far south as Hobart in Tasmania and in New Zealand.

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. In addition to a climate or warmer, tea plants require at least 127 cm (50 in) of rainfall per year and prefer . Many high-quality tea plants are cultivated at elevations of up to 1,500 m (4,900 ft) above sea level. Though at these heights the plants grow more slowly, they acquire a better flavour.

Women picking tea in Kenya

Two principal varieties are used: Camellia sinensis var. sinensis, which is used for most Chinese, Formosan and Japanese teas, and C. sinensis var. assamica, used in and most Indian teas (but not Darjeeling). 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: type, characterised by the largest leaves; China type, characterised by the smallest leaves; and Cambodian type, characterised by leaves of intermediate size. The Cambodian-type tea (C. assamica subsp. lasiocaly) was originally considered a type of Assam tea. However, later genetic work showed that it is a hybrid between Chinese small-leaf tea and Assam-type tea. Darjeeling tea also appears to be a hybrid between Chinese small-leaf tea and Assam-type large-leaf tea.

Tea plantation near ,

A tea plant will grow into a tree of up to 16 m (52 ft) if left undisturbed, 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. Only the top 2.5–5 සෙන්ටිමීටර (1–2 in) of the mature plant are picked. These buds and leaves are called 'flushes'. A plant will grow a new flush every 7 to 15 days during the growing season. Leaves that are slow in development tend to produce better-flavoured teas. Several teas are available from specified flushes; for example, Darjeeling tea is available as first flush (at a premium price), second flush, monsoon and autumn. Assam second flush or "tippy" tea is considered superior to first flush, because of the gold tips that appear on the leaves.

Pests that can afflict tea plants include mosquito bugs, genus , which are and not to be confused with ('mosquitos'). Mosquito bugs can damage leaves both by sucking plant materials, and by the laying of eggs (oviposition) within the plant. Spraying with synthetic may be deemed appropriate. Other pests are leaf feeders and various .

Production

Tea is mainly grown in Asia and Africa, though it is also grown in South America and around the Black and Caspian Seas. The four biggest tea-producing countries are China, India, Kenya and Sri Lanka, together representing 75% of world tea production. Smaller hubs of production include such places as , in Portugal, and , in Georgia. In 2020, global production of tea was 7.0 million , led by China with 42% and India with 20% of the world total. Kenya, Argentina, and Sri Lanka were secondary producers.

Storage

Storage conditions and type determine the of tea; that of black teas is greater than that of green teas. 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).

Tea production – 2020

Country	Million tonnes
China	2.97
ඉන්දියාව	1.2
කෙන්යාව	0.43
ශ්‍රී ලංකාව	0.34
වියට්නාමය	0.214
තුර්කිය	0.212
Iran	0.16
ඉන්දුනීසියාව	0.14
ආර්ජන්ටිනාව	0.10
ජපානය	0.08
Source: Worldatlas

The tea fields in the foothills of , , in the of Portugal which is located in the middle of the , the only European region other than to support green tea production

Processing and classification

ප්‍රධාන ලිපිය:

Teas of different levels of oxidation (L to R): green, yellow, oolong, and black

Tea is generally divided into categories based on how it is processed. 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 紅茶 [hóngchá], "red tea" in Chinese and other East Asian tea culture);
• : green tea that has been allowed to ferment/compost (called if from the Yunnan district of South-Western China or 黑茶 [hēichá] "black tea" in Chinese tea culture).

After picking, the leaves of C. sinensis soon begin to and unless immediately dried. An process triggered by the plant's intracellular enzymes causes the leaves to turn progressively darker as their breaks down and tannins 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.

Additional processing and additives

Common processing methods of tea leaves

After basic processing, teas may be altered through additional processing steps before being sold and is often consumed with additions to the basic tea leaf and water added during preparation or drinking. Examples of additional processing steps that occur before tea is sold are blending, flavouring, scenting, and decaffeination of teas. Examples of additions added at the point of consumption include milk, sugar and lemon.

Tea blending is the combination of different teas together to achieve the final product. 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.

Flavoured and scented teas add aromas and flavours to the base tea. This can be accomplished through directly adding flavouring agents, such as , , , cardamom, (found in ), , and . Alternatively, because tea easily retains odours, it can be placed in proximity to an aromatic ingredient to absorb its aroma, as in traditional .

Black tea is often taken with milk.

The addition of milk to tea in Europe was first mentioned in 1680 by the epistolist . 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. The do not usually drink milk with tea but the do, and the elite of the Qing Dynasty of the Chinese Empire continued to do so. is based on British habits. and other Himalayan peoples traditionally drink tea with milk or and salt. In Eastern European countries, Russia and Italy, tea is commonly served with lemon juice. In Poland, tea is traditionally served with a slice of lemon and is sweetened with either sugar or honey; tea with milk is called a bawarka (" style") in and is also widely popular. In Australia, tea with milk is known as "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 to the cup 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 milk, resulting in an inferior-tasting beverage. Others insist it is better to add the milk to the cup after 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. 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. Higher temperature difference means faster , so the earlier milk is added, the slower the drink cools. A 2007 study published in the European Heart Journal found certain may be lost through the addition of milk.

Packaging

Tea bags

ප්‍රධාන ලිපිය:

Tea bags

In 1907, American tea merchant Thomas Sullivan began distributing samples of his tea in small bags of silk 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 and packaging method would not be fully realised until later. During World War II, tea was rationed in the United Kingdom. In 1953, after ended, -based tea manufacturer launched the tea bag in the UK, and it was an immediate success.

The "pyramid tea bag" (or sachet), introduced by Lipton and PG Tips/Scottish Blend in 1996, 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.^[] 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.

Loose tea

A blend of loose-leaf black teas

The tea leaves are packaged loosely in a canister, paper bag, or other container such as a . Some whole teas, such as rolled gunpowder tea leaves, which resist crumbling, are vacuum-packed for freshness in for storage and retail. The loose tea is individually measured for use, allowing for flexibility and flavour control at the expense of convenience. Strainers, , 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

Sheng (raw) , a type of compressed aged raw pu-erh

(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. 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 Buddhist monks, and is still used to prepare in the Japanese tea ceremony.

Compressed tea was the most popular form of tea in China during the Tang dynasty. By the beginning of the Ming dynasty, it had been displaced by loose-leaf tea. 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 butter tea.

Instant tea

ප්‍රධාන ලිපිය:

"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. 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:

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...

Bottled and canned tea

ප්‍රධාන ලිපිය:

Canned tea is sold prepared and ready to drink. It was introduced in 1981 in Japan. The first bottled tea was introduced by an Indonesian tea company, PT. Sinar Sosro in 1969 with the brand name Teh Botol Sosro (or Sosro bottled tea). In 1983, Swiss-based Bischofszell Food Ltd. was the first company to bottle iced tea on an industrial scale.

Iranians usually drink tea with rock candy and in glass cups

Tea culture

ප්‍රධාන ලිපිය:

Brewed tea in aroma cups

Tea is the second most consumed beverage on Earth, after water. In many cultures it is 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 and oolong tea.

A young boy drinking tea with cake

, 63% of people drink tea daily. 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 and India, .

Ireland, as of 2016, was the second-biggest per capita consumer of tea in the world. Local blends are the most popular in Ireland, including , using Rwandan, Kenyan and Assam teas. The annual national average of tea consumption in Ireland is 2.7 kg to 4 kg per person. is usually taken with milk or sugar and brewed longer for a stronger taste.

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, with 120,000 tons being consumed in Turkey and the rest being exported. In 2010, Turkey had the highest per capita consumption in the world at 2.7 kg. As of 2013, the per-capita consumption of Turkish tea exceeds 10 cups per day and 13.8 kg per year. Tea is grown mostly in on the Black Sea coast.

dating to 1638 when tea was introduced to . Social gatherings were considered incomplete without tea, which was traditionally brewed in a .

In Pakistan, both black and green teas are popular and are known locally as sabz chai and , respectively. The popular green tea is often served after every meal in the belt of and in . 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.

South Indian woman preparing a cup of morning tea in the traditional South Indian way

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. 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.

have one of the highest per-capita rates of tea consumption in the world and a () is a common sight on Iranian streets. Due to the suitable climate, tea is usually cultivated in large areas of along the shores of the Caspian Sea.

In Burma (), 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 . is native to the and is iconic in its cuisine.

• served in a typical small glass and corresponding plate
• English teaware
• with a slice of lemon
• Indian Masala tea

Economics

Tea factory in Taiwan

Tea is the most popular manufactured drink consumed in the world, equaling all others – including coffee, soft drinks, and alcohol – combined. 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, although the per capita consumption of tea remains a modest 750 ග්‍රෑම් (26 oz) per person every year. Turkey, with 2.5 කිලෝග්‍රෑම් (5 lb 8 oz) of tea consumed per person per year, is the world's greatest per capita consumer.

Labor and consumer safety problems

Tests of commercially popular teas have detected residues of banned toxic pesticides.

Tea production in Kenya, Malawi, Rwanda, Tanzania, and Uganda has been reported to make use of according to the 's . Workers who pick and pack tea on plantations in developing countries can face harsh working conditions and may earn below the .

Certification

Several bodies independently certify the production of tea, such as , , , and . From 2008 to 2016, sustainability standards-certified tea production experienced a compound annual growth rate of about 35%, accounting for at least 19% of overall tea production. In 2016, at least 1.15 million tonnes of sustainably certified tea was produced, valued at US$2 billion.

Rainforest Alliance certified tea is sold by Unilever brands and in Western Europe, Australia and the U.S. Fairtrade certified tea is sold by a large number of suppliers around the world. UTZ Certified tea is sold by .

Production of organic tea has risen since its introduction in 1990 at Rembeng, Kondoli Tea Estate, Assam. 6,000 tons of organic tea were sold in 1999.

See also

• , Russian extra-strong tea brew
• , drink produced from bacteria and yeast grown on tea
• , influential historical monographs of East Asian tea

References

Citations

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2. Mair & Hoh 2009, පිටු අංක: 29–30.
3. Yamamoto, T; Kim, M; Juneja, L R (1997). Chemistry and Applications of Green Tea. CRC Press. p. 4. ISBN . 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.
4. Mary Lou Heiss; Robert J. Heiss. The Story of Tea: A Cultural History and Drinking Guide. Camellia sinensis originated in southeast Asia, specifically around the intersection of 29th parallel and 98th meridian, the point of confluence of the lands of southwest China and Tibet, north Burma, and northeast India, citing Mondal (2007) p. 519
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27. Mair & Hoh 2009, පිටු අංක: 39–41.
28. Mair & Hoh 2009, පිටු අංකය: 118.
29. Bennett Alan Weinberg; Bonnie K. Bealer (2001). The World of Caffeine: The Science and Culture of the World's Most Popular Drug. Psychology Press. p. 63. ISBN . 27 April 2016 දින පැවති මුල් පිටපත වෙතින් සංරක්ෂිත පිටපත. සම්ප්‍රවේශය 10 January 2016.
30. Mair & Hoh 2009, පිටු අංකය: 165.
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General sources

• Benn, James A. (2015). Tea in China: A Religious and Cultural History. . ISBN .
• Heiss, Mary Lou; Heiss, Robert J. (2007). The Story of Tea: A Cultural History and Drinking Guide. . ISBN .
• Mair, Victor H.; Hoh, Erling (2009). The True History of Tea. . ISBN .
• Martin, Laura C. (2007). Tea: The Drink that Changed the World. Tuttle Publishing. ISBN .  1159227468.  1956186W.