Tea

Tea 1

Tea

Tea

Green tea being infused in a gaiwanType Hot or cold beverage

Country of origin China

Introduced Approx. 10th century BC[1]

Tea plant (Camellia sinensis) fromKöhler's Medicinal Plants

Tea is an aromatic beverage prepared by pouring boiling hot water over curedleaves of the Camellia sinensis plant. The term also refers to the plant itself.After water, tea is the most widely consumed beverage in the world.[2] It has acooling, slightly bitter, astringent flavour which many people enjoy.[3]

Consumption of tea (especially green) is beneficial to health and longevity givenits significant antioxidant, flavanols, flavonoids, and polyphenols content.[4][5]

Consumption of green tea is associated with a lower risk of diseases that causefunctional disability, such as “stroke, cognitive impairment, and osteoporosis” inthe elderly.[6][7]

Tea contains L-theanine, and its consumption is strongly associated with a calmbut alert and focused, relatively productive (alpha wave dominant), mental statein humans. This mental state is also common to meditative practice.[8]

The phrase herbal tea usually refers to infusions of fruit or herbs made without the tea plant, such as rosehip tea orchamomile tea. Alternative phrases for this are tisane or herbal infusion, both bearing an implied contrast with "tea"as it is construed here.

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Cultivation and harvesting

A tea plantation in the Cameron Highlands inMalaysia

Camellia sinensis is an evergreen plant that grows mainly in tropicaland sub-tropical climates.[9] Some varieties can also tolerate marineclimates and are cultivated as far north as Pembrokeshire in the Britishmainland[10] and Washington in the United States.[11]

Leaves of Camellia sinensis, the tea plant.

Tea plants are propagated from seed or by cutting; it takesapproximately 4 to 12 years for a tea plant to bear seed, and about 3years before a new plant is ready for harvesting.[9] In addition to a zone8 climate or warmer, tea plants require at least 127 cm. (50 inches) ofrainfall a year and prefer acidic soils.[12] Traditional Chinese TeaCultivation and Studies believes that high-quality tea plants arecultivated at elevations of up to 1500 metres (unknown operator:u'strong' ft): at these heights, the plants grow more slowly and acquirea better flavour.[13]

Only the top 1-2 inches of the mature plant are picked. These buds andleaves are called flushes.[14] A plant will grow a new flush every sevento fifteen days during the growing season, and leaves that are slow in development always produce better flavoredteas.[9]

A tea plant will grow into a tree of up to 16 metres (unknown operator: u'strong' ft) if left undisturbed,[9] butcultivated plants are pruned to waist height for ease of plucking.[15]

Two principal varieties are used: the China plant (C. sinensis sinensis), used for most Chinese, Formosan andJapanese teas (but not Pu-erh); and the clonal Assam tea plant (C. sinensis assamica), used in most Indian and otherteas (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,[16] with three primary classifications being: Assamtype, characterized by the largest leaves; China type, characterized by the smallest leaves; and Cambod,characterized by leaves of intermediate size.[16][17]

Processing and classification

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Tea leaf processing methods

Fresh tea leaves of different sizes. The smaller theleaf, the more expensive the tea.

Teas can generally be divided into categories based on how they areprocessed. There are at least six different types of tea: white, yellow,green, oolong, black, and post-fermented teas[18] of which the mostcommonly found on the market are white, green, oolong, and black.Some varieties, such as traditional oolong tea[19] and Pu-erh tea, apost-fermented tea, can be used medicinally.[20]

After picking, the leaves of Camellia sinensis soon begin to wilt andoxidize, unless they are immediately dried. The leaves turnprogressively darker as their chlorophyll breaks down and tannins arereleased. This enzymatic oxidation process, known as fermentation inthe tea industry, is caused by the plant's intracellular enzymes andcauses the tea to darken. In tea processing, the darkening is stopped ata predetermined stage by heating, which deactivates the enzymesresponsible. In the production of black teas, the halting of oxidizationby heating is carried out simultaneously with drying.

Tea harvest on the eastern shores of the BlackSea, ca. 1905–15.

Without careful moisture and temperature control during manufactureand packaging, the tea may become unfit for consumption, due to thegrowth of undesired molds and bacteria. At minimum it may alter thetaste and make it undesirable.Tea is traditionally classified based on the techniques with which it isproduced and processed.[21]

• 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

Blending and additivesAlthough 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. Theaim of blending is to obtain better taste, higher price, or both, as a more expensive, better-tasting tea may cover theinferior taste of cheaper varieties.Some teas are not pure varieties, but have been enhanced through additives or special processing. Tea is highlyreceptive to inclusion of various aromas; this may cause problems in processing, transportation, and storage, but alsoallows for the design of an almost endless range of scented and flavored variants, such as bergamot (Earl Grey),vanilla, caramel, and many others.

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ContentTea contains catechins, a type of antioxidant. In a freshly picked tea leaf, catechins can compose up to 30% of thedry weight. Catechins are highest in concentration in white and green teas, while black tea has substantially fewerdue to its oxidative preparation.[22][23] Research by the U.S. Department of Agriculture has suggested that levels ofantioxidants 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).[24] Antioxidant content, measured bythe lag time for oxidation of cholesterol, is improved by the cold water steeping of varieties of tea.[25]

Tea also contains L-theanine, and the stimulant caffeine at about 3% of its dry weight, translating to between 30 mgand 90 mg per 8 oz (250 ml) cup depending on type, brand[26] and brewing method.[27]

Tea also contains small amounts of theobromine and theophylline.[28] Due to modern day environmental pollutionfluoride and aluminium have also been found to occur in tea, with certain types of brick tea made from old leavesand stems having the highest levels. This occurs due to the tea plant's high sensitivity to and absorption ofenvironmental pollutants.[29][30]

Although tea contains various types of polyphenols and tannin, tea does not contain tannic acid.[31] Tannic acid isnot an appropriate standard for any type of tannin analysis because of its poorly defined composition.[32]

Origin and history

Tea weighing station north of Batumi, RussianEmpire before 1915

Tea plants are native to East and South Asia and probably originatedaround the point of confluence of the lands of northeast India, northBurma and southwest China.

Although there are tales of tea's first use as a beverage, no one is sureof its exact origins. The first recorded drinking of tea is in China, withthe earliest records of tea consumption dating back to the 10th centuryBC.[1][33] It was already a common drink during the Qin Dynasty (3rdcentury BC) and became widely popular during the Tang Dynasty,when it was spread to Korea and Japan. Trade of tea by the Chinese toWestern nations in the 19th century spread tea and the tea plant tonumerous locations around the world.

Tea was imported to Europe during the Portuguese expansion of the16th century, at which time it was termed chá. In 1750, tea experts traveled from China to the Azores Islands, andplanted tea, along with jasmines and mallows, to give the tea aroma and distinction. Both green tea and black teacontinue to grow in the islands, which are the main suppliers to continental Portugal. Catherine of Braganza, wife ofCharles II, took the tea habit to Great Britain around 1660, but it was not until the 19th century Britain that teabecame as widely consumed as it is today. In Ireland, tea had become an everyday beverage for all levels of societyby 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.[34]

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Health effectsSeveral 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 areflavanoids, amino acids, vitamins (C, E and K), caffeine and polysaccharides. Moreover, tea drinking hasrecently proven to be associated with cell-mediated immune function of the human body. Tea plays animportant role in improving beneficial intestinal microflora, as well as providing immunity against intestinaldisorders and in protecting cell membranes from oxidative damage. Tea also prevents dental caries due to thepresence of fluorine. The role of tea is well established in normalizing blood pressure, lipid depressingactivity, prevention of coronary heart diseases and diabetes by reducing the blood-glucose activity. Tea alsopossesses germicidal and germistatic activities against various gram-positive and gram negative humanpathogenic bacteria. Both green and black tea infusions contain a number of antioxidants, mainly catechinsthat have anti-carcinogenic, anti-mutagenic and anti-tumoric properties.

Catechins in green tea possess anticancer properties against "cancer in various organs, including the colorectum andliver, and are known to exert anti-obesity, antidiabetic, and anti-inflammatory effects." "Branched-chain amino acidsin green tea may prevent progressive hepatic failure in patients with chronic liver diseases, and might be effective forthe suppression of obesity-related liver carcinogenesis."[5]

Anticarcinogenic effects of tea polyphonols has been provided by numerous in vitro and experimental studies, whichdescribe their action to “bind directly to carcinogens, induce Phase II enzymes such as UDP-glucuronosyl transferaseand inhibit heterocyclic amine formation.” “Molecular mechanisms, including catechin-mediated induction ofapoptosis and cell cycle arrest, inhibition of transcription factors NF-κB and AP-1 and reduction of protein tyrosinekinase activity and c-jun mRNA expression have also been suggested as relevant chemopreventive pathways for tea.”Protective effects from tea consumption are observed less frequently in populations where intake of black teapredominates.[35]

Numerous recent epidemiological studies have been conducted to investigate the effects of green tea consumption onthe incidence of human cancers. These studies suggest significant protective effects of green tea against oral,pharyngeal, esophageal, prostate, digestive, urinary tract, pancreatic, bladder, skin, lung, colon, breast, and livercancers, and lower risk for cancer metastasis and recurrence.[35]

Possibly most noteworthy are human intervention studies that find consumption of green tea cuts the risk of gettingovarian and endometrial cancers, and advanced prostate cancer by 50%.[36][37][38]

Cholesterol and blood sugar levels are lowered significantly by drinking green tea.[39] Drinking green tea isnegatively associated with diabetes, possibly due to moderated oxidative stress on fats, which may reduce insulinresistance[40]

Consumption of green tea is associated with a lower risk of diseases that cause functional disability, such as “stroke,cognitive impairment, and osteoporosis” in the elderly.[6] Specific to mental function, researchers in 2010 found thatpeople who consumed tea had significantly less cognitive decline than non-tea drinkers. The study used data on morethan 4,800 men and women aged 65 and older to examine change in cognitive function over time. Study participantswere followed for up to 14 years for naturally-occurring cognitive decline. (AAICAD 2010; Lenore Arab, PhD;UCLA[7]

L-theanine in tea may reduce stress by inducing a calm but alert, focused, and relatively productive (alpha wavedominant) mental state in humans. This mental state is also common to meditative practice.[8]

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The word teaThe Chinese character for tea is 茶. It is pronounced differently in the various Chinese languages. Most pronounce italong the lines of cha (Mandarin has chá), but the Min varieties along the central coast of China and in SoutheastAsia pronounce it like te. These two pronunciations of the Chinese word for tea have made their separate ways intoother languages around the world:[41]

• 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 toWestern Europe.

• Cha: From the Cantonese chàh, spoken in Guangzhou (Canton) and the ports of Hong Kong and Macau, alsomajor points of contact, especially with the Portuguese, who spread it to India in the 16th century. The Koreanand Japanese words cha come from the Mandarin chá.

The widespread form chai comes from Persian چای chay. This derives from Mandarin chá,[42] which passed overlandto Central Asia and Persia, where it picked up the Persian grammatical suffix -yi before passing on to Russian,Arabic, Urdu, Turkish, etc.[43]

English has all three forms: cha or char (both English pronunciation: /ˈtʃɑː/), attested from the 16th century; tea, from the17th; 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. Tacomes from the Tang Dynasty court at Chang'an: that is, from Middle Chinese. Japanese da comes from the earlierSouthern Dynasties court at Nanjing, a place where the consonant was still voiced, as it is today in neighboringShanghainese zo. Vietnamese and Zhuang have southern cha-type pronunciations.

Derivatives of te

Language Name Language Name Language Name Language Name Language Name

Afrikaans tee Armenian (WesternDialect)

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 WestFrisian

tee Galician té

German Tee Greek τέϊον téïon Hebrew te ,תה Hungarian tea Icelandic te

Indonesian teh Irish tae Italian tè or the Javanese tèh Khmer តែ tae

scientificLatin

thea Latvian tēja Leonese té Limburgish tiè LowSaxon

Tee [tʰɛˑɪ] orTei [tʰaˑɪ]

Malay teh Malayalam തേയിലtheyila

Mongolian цай tsai Norwegian te Occitan tè

Polish herbata(2) Scots Gaelic tì, teatha Sinhalese té තේ Spanish té Scots tea [tiː] ~ [teː]

Sundanese entèh Swedish te Tamil தேநீர்

theneer (3)

Telugu తేనీరుtheneeru

Welsh te

Notes:

• (1) té or thé, but this term is considered archaic and is a literary expression; since roughly the beginning of the 20thcentury, čaj is used for "tea" in Czech language, see the following table

• (2) from Latin herba thea

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• (3) neer means water; theyilai means "tea leaf" (ilai = leaf)

Derivatives of ta

Language Name Language Name

Japanese だ da, た ta (1)Korean 다 da Korean pronunciation: [ta] (1)

• (1) cha is an alternative pronunciation of "tea" in Japanese and Korean; see below

Derivatives of cha

Language Name Language Name Language Name Language Name Language Name

Assamese চাহ sah Bangla চা cha kapampangan 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 chā چا Punjabi ਚਾਹ chāh چا Portuguese chá Sindhi chahen چانهه

Somali shaah Sylheti sa 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 Mingdynasties.

• (2) Trà and chè are variant pronunciations of 茶; the latter is used mainly in northern Vietnam and describes a teamade with freshly picked leaves.

Derivatives of chay

Language Name Language Name Language Name Language Name Language Name

Albanian çaj Amharic ሻይ shai Arabic شاي

shāyArmenian (EasternDialect)

չայ chāi Aramaic chai ܟ݈ܐܝ

Azerbaijani çay Bosnian čaj Bulgarian чайchai

Croatian čaj Czech čaj (2)

English chai Finnishdialectal

tsai, tsaiju, saiju orsaikka

Georgian ჩაი chai Greek τσάι tsái Hindi चाय chāy

Kazakh шайshai

Kyrgyz чай chai Kinyarwanda icyayi Macedonian чај Malayalam ചായchaaya

Mongolian цай tsai Nepali chiyā चिया Pashto chai چای Persian chāī چای

(1)

Romanian ceai

Russian чайchai

Serbian чај čaj Slovak čaj Slovene čaj Swahili chai

Tajik чойchoy

Tlingit cháayu Telugu Tenneru Turkish çay Turkmen çay

Ukrainian чайchai

Urdu chai چائے Uzbek choy

Notes:

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• (1) Derived from the earlier pronunciation چا cha.

Etymological observationsThe different words for tea fall into two main groups: "te-derived" (Hokkien) and "cha-derived" (Cantonese andMandarin)[43] 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.• 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, andalthough later most British trade went through Canton, which uses cha, the Hokkien pronunciation continued to bethe 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 animported 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. TheMoroccans are said to have acquired this taste for green tea— unique in the Arab world— for East Chinese greentea after the ruler Mulay Hassan exchanged some European hostages captured by the Barbary Pirates for a wholeship 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, istéïon, from tê.

• The Polish word for a tea-kettle is czajnik, which could be derived directly from chai or from the cognate Russianword. However, tea in Polish is herbata, which, as well as Lithuanian arbata, was derived from the Latin herbathea, 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 wordchai. 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). Char was a common slang term for tea throughoutBritish Empire and Commonwealth military forces in the 19th and 20th centuries, crossing over into civilianusage.

• The British English slang word "char" for "tea" arose from its Cantonese Chinese pronunciation "cha" with itsspelling affected by the fact that ar is a more common way of representing the phoneme /ɑː/ in British English.`

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Tea culture

Pakistani noon chai with its distinctive pink color

Masala chai from the Indian subcontinent

Tea may be consumed early in the day to heighten alertness; it containstheophylline and bound caffeine[3] (sometimes called theine).Decaffeinated brands are also sold.

While tea is the second most consumed beverage on Earth after water,in many cultures it is also consumed at elevated social events, such asafternoon tea and the tea party. Tea ceremonies have arisen in differentcultures, such as the Chinese and Japanese tea ceremonies, each ofwhich employs traditional techniques and ritualized protocol ofbrewing and serving tea for enjoyment in a refined setting. One form ofChinese tea ceremony is the Gongfu tea ceremony, which typicallyuses small Yixing clay teapots and oolong tea.

Tea is prevalent in most cultures in the Middle East. In Arab culture,tea is a focal point for social gatherings. In Iranian (Persian) andPakistani cultures, tea is so widely consumed that it is generally thefirst thing offered to a household guest.[44]

In Pakistan, both black and green teas are popular and are knownlocally as sabz chai and kahwah, respectively. The popular green teacalled kahwah is often served after every meal in in the Pashtun belt ofBalochistan and in Khyber Pakhtunkhwa, which is where the KhyberPass of the Silk Road is found. In the Kashmir region of Pakistan,Kashmiri chai or noon chai, a pink, milky tea with pistachios andcardamom, is consumed primarily at special occasions, weddings, and during the winter months when it is sold inmany kiosks. In the northern Pakistan regions of Chitral and Gilgit-Baltistan, a salty, buttered Tibetan-style tea isconsumed.

In the United States and Canada, 80% of tea is consumed cold, as iced tea.[45] Sweet tea is a cultural symbol of thesouthern US, and is common in that portion of the country.

The Swiss prefer Iced tea.Switzerland has its own unique blend of iced tea. It is made with the basic ingredients likeblack tea, sugar, lemon juice and mint, but a variety of Alp herbs are also added to the concoction. Apart from classicflavors like lemon and peach, exotic flavors like jasmine and lemongrass are also very popular.In India, tea is one of the most popular hot beverages. It is consumed daily in almost all homes, offered to guests,consumed in high amounts in domestic and official surroundings and is made with the addition of a lot of milk withor without spices. It is also served with biscuits which are dipped in the tea and eaten before consuming the tea.More often than not, it is drunk in "doses" of small cups rather than one large cup. On April 21, 2012 the DeputyChairman of Planning Commission (India), Montek Singh Ahluwalia, said that tea would be declared as nationaldrink by April 2013.[46][47] The move is expected to boost the tea industry in the country. Speaking on the occasion,Assam Chief Minister Tarun Gogoi said a special package for the tea industry would be announced in the future toensure its development.[48]

In the United Kingdom, especially England, it is consumed daily and often by a majority of people across thecountry, and is perceived as one of Britain's cultural beverages. In British homes, it is customary good manners for ahost to offer tea to guests soon after their arrival. The British prefer black tea, served in mugs with milk and perhapssugar. Tea bags are almost always used; PG Tips is the most popular brand. Tea is generally consumed at home;outside the home in cafés, coffee is the drink of choice for many people. Afternoon tea with cakes on fine porcelainis a cultural stereotype, sometimes available in quaint tea-houses. In the north of England, and Scotland, 'tea' alsorefers to the evening meal.

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In Burma, tea is consumed not only as hot drinks, but also as sweet tea and green tea known locally as laphet-yayand laphet-yay-gyan respectively. Pickled tea leaves, known locally as laphet, are also a national delicacy. Pickledtea is usually eaten with roasted sesame seeds, crispy fried beans, roasted peanuts and fried garlic chips.

Preparation

Tea kettle over hot coal at a tea house in Jiufeng,Taiwan

The traditional method of making a cup of tea is to place loose tealeaves, either directly or in a tea infuser, into a tea pot or teacup andpour freshly boiled water over the leaves. After a few minutes theleaves are usually removed again, either by removing the infuser, or bystraining the tea while serving.

Most green teas should be allowed to steep for about two or threeminutes, although some types of tea require as much as ten minutes,and others as little as thirty seconds. The strength of the tea should bevaried by changing the amount of tea leaves used, not by changing thesteeping time. The amount of tea to be used per amount of waterdiffers from tea to tea but one basic recipe may be one slightly heapedteaspoon of tea (about 5 ml) for each teacup of water (200–240 ml)(7–8 oz) prepared as above. Stronger teas, such as Assam, to be drunkwith milk are often prepared with more leaves, and more delicate highgrown teas such as a Darjeeling are prepared with somewhat fewer (as the stronger mid-flavors can overwhelm thechampagne notes).

The best temperature for brewing tea depends on its type. Teas that have little or no oxidation period, such as a greenor white tea, are best brewed at lower temperatures, between 65 and 85 °C (149 and 185 °F), while teas with longeroxidation periods should be brewed at higher temperatures around 100 °C (unknown operator: u'strong' °F). Thehigher temperatures are required to extract the large, complex, flavorful phenolic molecules found in fermented tea.In addition, boiling reduces the dissolved oxygen content of water. Dissolved oxygen would otherwise react withphenolic molecules (anti-oxidants) to turn them brown and reduce their potency as anti-oxidants. To preserve theanti-oxidant potency, especially for green and white teas brewed at a lower temperature, water should be boiledvigorously to boil off any dissolved oxygen and then allowed to cool to the appropriate temperature before adding tothe tea. An additional health benefit of boiling water before brewing tea is the sterilization of the water and reductionof any dissolved Volatile Organic Compounds (VoC's), chemicals which are often harmful.[49][50]

Type Water Temp. Steep Time Infusions

White Tea 65 to 70 °C (149 to 158 °F) 1–2 minutes 3

Yellow Tea 70 to 75 °C (158 to 167 °F) 1–2 minutes 3

Green Tea 75 to 80 °C (167 to 176 °F) 1–2 minutes 4-6

Oolong Tea 80 to 85 °C (176 to 185 °F) 2–3 minutes 4-6

Black Tea 99 °C (unknown operator: u'strong' °F) 2–3 minutes 2-3

Pu'er Tea 95 to 100 °C (203 to 212 °F) Limitless Several

Herbal Tea 99 °C (unknown operator: u'strong' °F) 3–6 minutes Varied

Some tea sorts are often brewed several times using the same tea leaves. Historically, in China, tea is divided into anumber of infusions. The first infusion is immediately poured out to wash the tea, and then the second and furtherinfusions are drunk. The third through fifth are nearly always considered the best infusions of tea, although differentteas open up differently and may require more infusions of hot water to produce the best flavor.[51]

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One way to taste a tea, throughout its entire process, is to add hot water to a cup containing the leaves and after about30 seconds to taste the tea. As the tea leaves unfold (known as "The Agony of the Leaves") they give up variousparts of themselves to the water and thus the taste evolves. Continuing this from the very first flavours to the timebeyond which the tea is quite stewed will allow an appreciation of the tea throughout its entire length.[52]

Antioxidant content, measured by the lag time for oxidation of cholesterol, is improved by the cold water steeping ofvarieties of tea.[25]

Black tea infusion

Black tea

In the West, water for black tea is usually added near the boiling pointof water, at around 99 °C (unknown operator: u'strong' °F). Many ofthe active substances in black tea do not develop at temperatures lowerthan 90 °C (unknown operator: u'strong' °F). Lower temperaturesare used for some more delicate teas. The temperature will have aslarge an effect on the final flavor as the type of tea used. The mostcommon fault when making black tea is to use water at too low atemperature. Since boiling point drops with increasing altitude, it isdifficult to brew black tea properly in mountainous areas. It is alsorecommended that the teapot be warmed before preparing tea, easily done by adding a small amount of boiling waterto the pot, swirling briefly, before discarding. In the West, black teas are usually brewed for about 4 minutes and areusually not allowed to steep for less than 30 seconds or more than about five minutes (a process known as brewing ormashing in Britain). In many regions of the world, however, boiling water is used and the tea is often stewed. Forexample, in India black tea is often boiled for fifteen minutes or longer as a strong brew is preferred for makingMasala chai. When the tea has brewed long enough to suit the tastes of the drinker, it should be strained whileserving. The popular varieties of black (red) tea include Assam tea, Nepal tea, Darjeeling tea, Nilgiri tea, Turkish teaand Ceylon tea.

Green teaWater for green tea, according to regions of the world that prefer mild tea, should be around 80 to 85 °C (176 to185 °F); the higher the quality of the leaves, the lower the temperature. Hotter water will produce a bitter taste.However, this is the method used in many regions of the world, such as North Africa or Central Asia where bitter teais appreciated. For example, in Morocco green tea is steeped in boiling water for fifteen minutes. In the West and FarEast a milder tea is appreciated. The container in which the tea is steeped, the mug, or teapot is often warmedbeforehand so that the tea does not immediately cool down. High-quality green and white teas can have new wateradded as many as five or more times, depending on variety, at increasingly high temperatures.

Oolong teaOolong teas should be brewed around 90 to 100 °C (194 to 212 °F), and again the brewing vessel should be warmedbefore pouring in the water. Yixing purple clay teapots are the traditional brewing-vessel for oolong tea. For bestresults use spring water, as the minerals in spring water tend to bring out more flavor in the tea. High quality oolongcan be brewed multiple times from the same leaves, and unlike green tea it improves with reuse. It is common tobrew the same leaves three to five times, the third steeping usually being the best.

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Premium or delicate tea

A strainer is often used when tea is made withtea-leaves in a teapot,

Some teas, especially green teas and delicate oolong teas, are steepedfor shorter periods, sometimes less than 30 seconds. Using a teastrainer separates the leaves from the water at the end of the brewingtime if a tea bag is not being used. However, the black Darjeeling tea, apremium Indian tea, needs a longer than average steeping time.Elevation and time of harvest offer varying taste profiles; properstorage and water quality also have a large impact on taste.

Pu-erh tea

Pu-erh teas require boiling water for infusion. Some prefer to quicklyrinse pu-erh for several seconds with boiling water to remove tea dustwhich accumulates from the aging process, then infuse it at the boiling point (100°C or 212°F), and allow it to steepfrom 30 seconds to five minutes.

ServingIn order to preserve the pre-tannin 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 qualityclay from which they are made. The serving pot is generally porcelain, which retains the heat better. Larger teapotsare a post-19th century invention, as tea before this time was very rare and very expensive. Experienced tea-drinkersoften insist that the tea should not be stirred around while it is steeping (sometimes called winding 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 toolong 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.

AdditivesFurther information: Tea blending and additives

Tea is sometimes taken with milk

The addition of milk to tea in Europe was first mentioned in 1680 bythe epistolist Madame de Sévigné.[53] Many teas are traditionally drunkwith milk in cultures where dairy products are consumed. Theseinclude Indian masala chai, and British tea blends. These teas tend tobe very hearty varieties of black tea which can be tasted through themilk, such as Assams, or the East Friesian blend. Milk is thought toneutralize remaining tannins and reduce acidity.[54][55] The HanChinese do not usually drink milk with tea (or indeed use milk at all)but the Manchus do, and the elite of the Qing Dynasty of the ChineseEmpire continued to do so. Hong Kong-style milk tea is based onBritish colonial habits. Tibetans and other Himalayan peoples

traditionally drink tea with milk or yak butter and salt. In Eastern European countries (Russia, Poland and Hungary)and Italians commonly have their tea with lemon juice. In Poland, tea with milk is called a bawarka ("Bavarianstyle"), and is often drunk by pregnant and nursing women.

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 that 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 UHT milk, resulting in an inferior tasting beverage.[56] Others insist that it is better to add the milk after brewing the tea, as most teas need to be

Tea 13

brewed as close to boiling as possible. The addition of milk chills the beverage during the crucial brewing phase, ifbrewing in a cup rather than using a pot, meaning that the delicate flavor 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 that the desired amount ofmilk is added, as the color of the tea can be observed. It is thought that historically, the order of steps was taken as anindication of class: only those wealthy enough to afford good quality porcelain would be confident of its being ableto cope with being exposed to boiling water unadulterated with milk.[57]

Moroccan tea being served. It ispoured from a distance to produce a

foam on the tea.

A 2007 study published in the European Heart Journal found that certainbeneficial effects of tea may be lost through the addition of milk.[58]

Many flavourings are added to varieties of tea during processing. Among the bestknown are Chinese Jasmine tea, with jasmine oil or flowers, the spices in IndianMasala chai, and Earl Grey tea, which contains oil of bergamot. A great range ofmodern flavours have been added to these traditional ones. In eastern Indiapeople also drink lemon tea or lemon masala tea. Lemon tea simply contains hottea with lemon juice and sugar. Masala lemon tea contains hot tea with roastedcumin seed powder, lemon juice, black salt and sugar which gives it a tangy,spicy taste.

Other popular additives to tea by the tea-brewer or drinker include sugar, liquidhoney or a solid Honey Drop, agave nectar, fruit jams, and mint. In Chinasweetening tea was traditionally regarded as a feminine practice. In colderregions such as Mongolia, Tibet and Nepal, butter is added to provide necessarycalories. Tibetan butter tea contains rock salt and dre (yak) butter, which is thenchurned vigorously in a cylindrical vessel closely resembling a butter churn. Thesame may be said for salt tea, which is consumed in some cultures in the Hindu Kush region of northern Pakistan.

Alcohol, such as whisky or brandy, may also be added to tea.The flavor of the tea can also be altered by pouring it from different heights, resulting in varying degrees ofoxidization. The art of high-altitude pouring is used principally by people in Northern Africa (e.g. Morocco, Algeria,Mauritania and Libya), but also in West Africa (e.g. Guinea, Mali, Senegal) and can positively alter the flavor of thetea, but it is more likely a technique to cool the beverage destined to be consumed immediately. In certain culturesthe tea is given different names depending on the height it is poured from. In Mali, gunpowder tea is served in seriesof three, starting with the highest oxidization or strongest, unsweetened tea (cooked from fresh leaves), locallyreferred to as "bitter as death," followed by a second serving, where the same tea leaves are boiled again with somesugar added ("pleasant as life"), and a third one, where the same tea leaves are boiled for the third time with yet moresugar added ("sweet as love"). Green tea is the central ingredient of a distinctly Malian custom, the "Grin," aninformal social gathering that cuts across social and economic lines, starting in front of family compound gates in theafternoons and extending late into the night, and is widely popular in Bamako and other large urban areas.In Southeast Asia, particularly in Malaysia, the practice of pouring tea from a height has been refined further usingblack tea to which condensed milk is added, poured from a height from one cup to another several times inalternating fashion and in quick succession, to create a tea with entrapped air bubbles creating a frothy "head" in thecup. This beverage, teh tarik, literally, "pulled tea," has a creamier taste than flat milk tea and is extremely popular inthe region. Tea pouring in Malaysia has been further developed into an art form in which a dance is done by peoplepouring tea from one container to another, which in any case takes skill and precision. The participants, each holdingtwo containers, one full of tea, pour it from one to another. They stand in lines and squares and pour the tea into eachothers' pots. The dance must be choreographed to allow anyone who has both pots full to empty them and refill thoseof whoever has no tea at any one point.

Tea 14

Economics

Tea factory in Taiwan

Tea is the most popular manufactured drink in the world in terms ofconsumption. Its consumption equals all other manufactured drinks inthe world – including coffee, chocolate, soft drinks, and alcohol – puttogether.[2] Most tea consumed outside East Asia is produced on largeplantations in the hilly regions of India and Sri Lanka, and is destinedto be sold to large businesses. Opposite this large-scale industrialproduction there are many small "gardens," sometimes minusculeplantations, that produce highly sought-after teas prized by gourmets.These teas are both rare and expensive, and can be compared to someof the most expensive wines in this respect.

India is the world's largest tea-drinking nation[59] although the per capita consumption of tea remains a modest750 grams per person every year. Turkey, with 2.5 kg of tea consumed per person per year, is the world's greatest percapita consumer.[60]

ProductionIn 2003, world tea production was 3.21 million tonnes annually.[61] In 2010, world tea production reached over 4.52million tonnes.[61] The largest producers of tea are the People's Republic of China, India, Kenya, Sri Lanka, andTurkey.

Percentage of total tea production in 2008    Lessthan 0.5% or non-significant quantities   From 0.5to 1%.   From 1 to 5%.   From 5 to 10%.   From

10 to 20%.   More than 20%

Percentage of total global tea production bycountry in 2007

The following table shows the amount of tea production (in tonnes) byleading countries in recent years. Data is generated by the Food andAgriculture Organization (FAO) of the United Nations as of January2010.[61]

Tea 15

Country 2006 2007 2008

 China 1047345 1183002 1275384

 India 928000 949220 805180

 Kenya 310580 369600 345800

 Sri Lanka 310800 305220 318470

 Turkey 201866 206160 198046

 Vietnam 151000 164000 174900

 Indonesia 146858 150224 150851

 Japan 91800 94100 94100

 Argentina 72129 76000 76000

 Iran 59180 60000 60000

 Bangladesh 58000 58500 59000

 Malawi 45009 46000 46000

 Uganda 34334 44923 42808

Other countries 189551 193782 205211

Total 3646452 3887308 3833750

Certification

Workers who pick and pack tea on plantations in developing countries can face harsh working conditions and canearn below the living wage.[62]

There are a number of bodies that independently certify the production of tea. Tea from certified estates can be soldwith a certification label on the pack. The most important certification schemes are Rainforest Alliance, Fairtrade,UTZ Certified, and Organic. All these schemes certify other crops (like coffee, cocoa and fruit) as well. RainforestAlliance certified tea is sold by Unilever brands Lipton and PG Tips in Western Europe, Australia and the US.Fairtrade certified tea is sold by a large number of suppliers around the world. UTZ Certified announce a partnershipin 2008 with Sara Lee brand Pickwick tea.Production of organic tea is rising; 3500 tonnes of organic tea were grown in 2003. The majority of this tea (about75%) is sold in France, Germany, Japan, the United Kingdom and the United States.

Tea 16

TradeAccording to the FAO, in 2007 the largest importer of tea, by weight, was the Russian Federation, followed by theUnited Kingdom, Pakistan, and the United States.[63] Kenya, China, India and Sri Lanka were the largest exportersof tea in 2007 (with exports of: 374229, 292199, 193459 and 190203 tonnes respectively).[63][64] The largestexporter of black tea in the world is Kenya, while the largest producer (and consumer) of black tea in the world isIndia.[64][65]

Packaging

Tea bags

Tea bags

In 1907, American tea merchant Thomas Sullivan began distributingsamples of his tea in small bags of Chinese silk with a drawstring.Consumers noticed that they could simply leave the tea in the bag andre-use it with fresh tea. However, the potential of thisdistribution/packaging method would not be fully realized until lateron. During World War II, tea was rationed in the United Kingdom. In1953 (after rationing in the UK ended), Tetley launched the tea bag tothe UK and it was an immediate success.

Tea leaves are packed into a small envelope (usually composed ofpaper) known as a tea bag. The use of tea bags is easy and convenient,making tea bags popular for many people today. However, the use of tea bags has negative aspects as well. The teaused in tea bags is commonly fannings or "dust", the waste product produced from the sorting of higher quality looseleaf tea. However, this is not true for all brands of tea; many high quality specialty teas are available in bag form. Itis commonly held among tea aficionados that this method provides an inferior taste and experience. The paper usedfor the bag can also be tasted by many, which can detract from the tea's flavor. Because fannings and dust are alower quality of the tea to begin with, the tea found in tea bags is less finicky when it comes to brewing time andtemperature.

Additional reasons why bag tea is considered less well-flavored include:• Dried tea loses its flavor quickly on exposure to air. Most bag teas (although not all) contain leaves broken into

small pieces; the great surface area to volume ratio of the leaves in tea bags exposes them to more air, andtherefore causes them to go stale faster. Loose tea leaves are likely to be in larger pieces, or to be entirely intact.

•• Breaking up the leaves for bags extracts flavored oils.•• The small size of the bag does not allow leaves to diffuse and steep properly.• Some tea bags are made using a wet paper strength-reinforcing coating using epichlorohydrin, a known

carcinogen.[66][67]

The "pyramid tea bag" (or sachet) introduced by Lipton[68] and PG Tips/Scottish Blend in 1996,[69] attempts toaddress one of the connoisseurs' arguments against paper tea bags by way of its three-dimensional tetrahedron shape,which allows more room for tea leaves to expand while steeping . However, some types of pyramid tea bags havebeen criticized as being environmentally unfriendly, since their synthetic material is not as biodegradable as loose tealeaves and paper tea bags.[70]

Tea 17

Loose tea

Loose-leaf tea

The tea leaves are packaged loosely in a canister or other container.Rolled gunpowder tea leaves, which resist crumbling, are commonlyvacuum packed for freshness in aluminized packaging for storage andretail. The portions must be individually measured by the consumer foruse in a cup, mug, or teapot. This allows greater flexibility, letting theconsumer brew weaker or stronger tea as desired, but convenience issacrificed. Strainers, "tea presses," filtered teapots, and infusion bagsare available commercially to avoid having to drink the floating looseleaves and to prevent over-brewing. A more traditional, yet perhapsmore efficient way around this problem is to use a three-piece liddedteacup, called a gaiwan. The lid of the gaiwan can be tilted to decant the leaves while pouring the tea into a differentcup for consumption.

Compressed teaSome teas (particularly Pu-erh tea) are still compressed for transport, storage, and aging convenience. The tea brickremains in use in the Himalayan countries or Mongolian steppes. The tea is prepared and steeped by first looseningleaves off the compressed cake using a small knife. Compressed teas can usually be stored for longer periods of timewithout spoilage when compared with loose leaf tea.

Instant teaIn recent times, "instant teas" are becoming popular, similar to freeze dried instant coffee. Similar products also existfor instant iced tea, due to the convenience of not requiring boiling water. Instant tea was developed in the 1930s, butnot commercialized until later. Nestea introduced the first instant tea in 1946, while Redi-Tea introduced the firstinstant iced tea in 1953.These products often come with added flavors, such as Chai, vanilla, honey or fruit, and may also contain powderedmilk. Tea connoisseurs tend to criticize these products for sacrificing the delicacies of tea flavour in exchange forconvenience.

Bottled and canned teaSwitzerland is considered as the motherland of bottled iced tea. Maks Sprengler, a Swiss businessman, tried thefamous American iced tea and was the first to suggest a produce ready-made iced tea in bottles. In 1983,Bischofszell Food Ltd. became the first producer in the world of bottled ice tea on an industrial scale.[71]

Canned tea is a form of tea that has already been prepared, and is sold ready to drink. Canned tea was first launchedin 1981 in Japan. As such, it is a fairly recent innovation.

StorageTea has a shelf life that varies with storage conditions and type of tea. Black tea has a longer shelf life than green tea.An exception, Pu-erh tea improves with age. Tea stays freshest when stored in a dry, cool, dark place in an air-tightcontainer. Black tea stored in a bag inside a sealed opaque canister may keep for two years. Green tea loses itsfreshness more quickly, usually in less than a year. Gunpowder tea, its leaves being tightly rolled, keeps longer thanthe more open-leafed Chun Mee tea. Storage life for all teas can be extended by using desiccant packets or oxygenabsorbing packets, and by vacuum sealing.When storing green tea, discreet use of refrigeration or freezing is recommended. In particular, drinkers need to takeprecautions against temperature variation.[72]

Tea 18

Improperly stored tea may lose flavor, acquire disagreeable flavors or odors from other foods, or become moldy.

Gallery

Da Hong Pao tea an Oolong tea Fuding Bai Hao Yinzhen tea,a white tea

Green Pu-erh tuo cha, atype of compressed raw

pu-erh

Huoshan Huangya tea, a Yellowtea

Loose dried tea leaves Taiwanese High MountainOolong

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Literature Main/ Tea. htm)• Tea latest trade data on ITC Trade Map (http:/ / www. trademap. org/ open_access/ Index. aspx?proceed=true&

product=0902)• Tea (http:/ / www. dmoz. org/ Shopping/ Food/ Beverages/ Coffee_and_Tea/ Tea/ / ) at the Open Directory

Project

Article Sources and Contributors 22

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Shaw, RA0808, RG2, RJaguar3, RaGnaRoK SepHír0tH, Ragne, Raiders5937, RainbowOfLight, Rajkiandris, Rats, Raul654, Ravensfire, Rayansud, Raymond arritt, Razimantv, RazorICE, Rd232, Rdsmith4, Recurring dreams, Redwolf24, Reedy, Reiger, Reinkedinke, ReneS, Rent A Troop, RepliCarter, RetiredUser2, Retodon8, Rettetast, RevolverOcelotX, Revth, RexNL, Rholton, Rich Farmbrough, Richard Keatinge, Richard Merrett, Rikker04, Risk one, Rjanag, Rjwilmsi, Rmhermen, Roadrunner, Rob Lindsey, Robert Ham, RobertG, Robin Johnson, Robinh, Rockhopper10r, Rogerzilla, Rohirok, Ron Ritzman, Ronhjones, Ronz, RoyBoy, RoyLeban, Rozsaphile1, Rror, Rslemos, Rsquire3, Rsrikanth05, Ruslik0, RussBlau, RuudVisser, Rwbuffet, RxS, Ryan Vesey, Rylee118, Ryulong, Ryz05, SFaddict42, SJP, SPecificP, Saga City, Saibaguvaanu, Sailsbystars, Sally5216, Sallysdream11, Saluton, Sam Hocevar, Sam Spade, Saman SL, Sammaine89, Sammybrowne123, Samsara, Sandstein, Sandy of the CSARs, Sanfy, Sanket ar, Saravask, Sarefo, Sarkar112, Sarwicked, Sasanijay, Sassisch, Savitr, Saxifrage, Sazarin, SchmuckyTheCat, Scire, Scott MacLean, ScottyBoy900Q, Scoutersig, SeanMon, Seannnnnnn22, Seaphoto, Secretteadrinker, Seeleschneider, Sengkang, Sengui, Seniorcheese2, Seresin, Serveg;ugbrown, Sesshomaru, SethTisue, SeventyThree, Sevilledade, Sfplt415, Sfraser18, Shadow demon, Shalom Yechiel, Shanes, Sharkface217, Shell Kinney, Sherdwen, Shilpa1997, Shinjiman, Shipmaster, Shizhao, Shonebrooks, Shrigley, Shriroop, Shubhamsmartguy, ShurTape, Siafu, Sick Rantorum, Sidhekin, Sigmundur, SilkTork, Silver hr, Simon Peter Hughes, SimonTrew, Simonxag, Sin Harvest, Singularity, Sisson, Sixtus, Sjschen, Sketchmoose, Sketmonkey, Skizzik, Sky Attacker, SlackerMom, Slashme, Sliponshoe, Sltan, Smaines, Smalltowngirl, Smartreviewer, SmilesALot, Smokingunholdingape, Smooth O, Smoothbooth99, Sneakums, Snigbrook, SnoozingInTheLemonGrove, Snoyes, SoWhy, Soliloquial, Solipsist, Somanypeople,

Article Sources and Contributors 23

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Image Sources, Licenses and ContributorsFile:Tea leaves steeping in a zhong čaj 05.jpg  Source: http://en.wikipedia.org/w/index.php?title=File:Tea_leaves_steeping_in_a_zhong_čaj_05.jpg  License: Creative CommonsAttribution-Sharealike 2.5  Contributors: WikimolImage:Camellia sinensis - Köhler–s Medizinal-Pflanzen-025.jpg  Source: http://en.wikipedia.org/w/index.php?title=File:Camellia_sinensis_-_Köhler–s_Medizinal-Pflanzen-025.jpg  License:Public Domain  Contributors: Franz Eugen Köhler, Köhler's Medizinal-PflanzenFile:Cameron Highland Tea Plantation 2012.JPG  Source: http://en.wikipedia.org/w/index.php?title=File:Cameron_Highland_Tea_Plantation_2012.JPG  License: Creative CommonsAttribution-Sharealike 3.0  Contributors: User:UspnFile:Organic mountain grown tea leaf.jpg  Source: http://en.wikipedia.org/w/index.php?title=File:Organic_mountain_grown_tea_leaf.jpg  License: GNU Free Documentation License Contributors: Dave OceanoFile:Teaprocessing.svg  Source: http://en.wikipedia.org/w/index.php?title=File:Teaprocessing.svg  License: GNU Free Documentation License  Contributors: File:Teaprocessing-small.pngAuthor: User:Sjschen svg: Older version: (User:Yukiseaside) Present version: (User:Sjschen) Chinese version File:TeaprocessingZh.svgFile:TeaLeaves.JPG  Source: http://en.wikipedia.org/w/index.php?title=File:TeaLeaves.JPG  License: Creative Commons Attribution-Sharealike 3.0  Contributors: Arne HückelheimImage:Group of workers harvesting tea Chakva Prokudin-Gorsky.jpg  Source:http://en.wikipedia.org/w/index.php?title=File:Group_of_workers_harvesting_tea_Chakva_Prokudin-Gorsky.jpg  License: Public Domain  Contributors: digital rendering for the Library ofCongress by Walter Frankhauser / WalterStudioImage:Gorskii 03992u.jpg  Source: http://en.wikipedia.org/w/index.php?title=File:Gorskii_03992u.jpg  License: Public Domain  Contributors: Sergei Mikhailovich Prokudin-Gorskii, digitalrendering for the Library of Congress by Walter Frankhauser / WalterStudioFile:Kashmiri-chai.jpg  Source: http://en.wikipedia.org/w/index.php?title=File:Kashmiri-chai.jpg  License: Creative Commons Zero  Contributors: Doworks000File:Masala Chai.JPG  Source: http://en.wikipedia.org/w/index.php?title=File:Masala_Chai.JPG  License: Public Domain  Contributors: Miansari66Image:Teapot P1100116.jpg  Source: http://en.wikipedia.org/w/index.php?title=File:Teapot_P1100116.jpg  License: GNU Free Documentation License  Contributors: User:David.MonniauxImage:Cup of Earl Gray.jpg  Source: http://en.wikipedia.org/w/index.php?title=File:Cup_of_Earl_Gray.jpg  License: Creative Commons Attribution 2.0  Contributors: FlickreviewR, Ranveig,WikimolFile:Teacup&Strainer.JPG  Source: http://en.wikipedia.org/w/index.php?title=File:Teacup&Strainer.JPG  License: Public Domain  Contributors: Vicki NunnImage:Nice Cup of Tea.jpg  Source: http://en.wikipedia.org/w/index.php?title=File:Nice_Cup_of_Tea.jpg  License: Public Domain  Contributors: VanderdeckenImage:Minttea.JPG  Source: http://en.wikipedia.org/w/index.php?title=File:Minttea.JPG  License: Creative Commons Attribution-Sharealike 2.5  Contributors: Adrignola, Atamari, Deeptrivia,Gveret Tered, Lobo, Mattes, RanveigImage:Tea factory, Pinglin.jpg  Source: http://en.wikipedia.org/w/index.php?title=File:Tea_factory,_Pinglin.jpg  License: Creative Commons Attribution-Sharealike 3.0,2.5,2.0,1.0 Contributors: Bernard GagnonFile:WorldTeaProductionFAO2008.svg  Source: http://en.wikipedia.org/w/index.php?title=File:WorldTeaProductionFAO2008.svg  License: Public Domain  Contributors:BlankMap-World6,_compact.svg: Canuckguy et al. derivative work: Sjschen (talk)Image:Tea Production 2007.png  Source: http://en.wikipedia.org/w/index.php?title=File:Tea_Production_2007.png  License: Creative Commons Attribution-Sharealike 3.0  Contributors: Hiresan editorFile:Flag of the People's Republic of China.svg  Source: http://en.wikipedia.org/w/index.php?title=File:Flag_of_the_People's_Republic_of_China.svg  License: Public Domain  Contributors:Drawn by User:SKopp, redrawn by User:Denelson83 and User:Zscout370 Recode by cs:User:-xfi- (code), User:Shizhao (colors)File:Flag of India.svg  Source: http://en.wikipedia.org/w/index.php?title=File:Flag_of_India.svg  License: Public Domain  Contributors: Anomie, MifterFile:Flag of Kenya.svg  Source: http://en.wikipedia.org/w/index.php?title=File:Flag_of_Kenya.svg  License: Public Domain  Contributors: User:Pumbaa80File:Flag of Sri Lanka.svg  Source: http://en.wikipedia.org/w/index.php?title=File:Flag_of_Sri_Lanka.svg  License: Public Domain  Contributors: Zscout370File:Flag of Turkey.svg  Source: http://en.wikipedia.org/w/index.php?title=File:Flag_of_Turkey.svg  License: Public Domain  Contributors: David Benbennick (original author)File:Flag of Vietnam.svg  Source: http://en.wikipedia.org/w/index.php?title=File:Flag_of_Vietnam.svg  License: Public Domain  Contributors: Lưu Ly vẽ lại theo nguồn trênFile:Flag of Indonesia.svg  Source: http://en.wikipedia.org/w/index.php?title=File:Flag_of_Indonesia.svg  License: Public Domain  Contributors: Drawn by User:SKopp, rewritten byUser:GabbeFile:Flag of Japan.svg  Source: http://en.wikipedia.org/w/index.php?title=File:Flag_of_Japan.svg  License: Public Domain  Contributors: AnomieFile:Flag of Argentina.svg  Source: http://en.wikipedia.org/w/index.php?title=File:Flag_of_Argentina.svg  License: Public Domain  Contributors: Work of Dbenbenn about a national signFile:Flag of Iran.svg  Source: http://en.wikipedia.org/w/index.php?title=File:Flag_of_Iran.svg  License: Public Domain  Contributors: VariousFile:Flag of Bangladesh.svg  Source: http://en.wikipedia.org/w/index.php?title=File:Flag_of_Bangladesh.svg  License: Public Domain  Contributors: User:SKoppFile:Flag of Malawi.svg  Source: http://en.wikipedia.org/w/index.php?title=File:Flag_of_Malawi.svg  License: Public Domain  Contributors: User:SKoppFile:Flag of Uganda.svg  Source: http://en.wikipedia.org/w/index.php?title=File:Flag_of_Uganda.svg  License: Public Domain  Contributors: User:NightstallionImage:Tea bags.jpg  Source: http://en.wikipedia.org/w/index.php?title=File:Tea_bags.jpg  License: Creative Commons Attribution-Sharealike 2.5  Contributors: André Karwath aka AkaImage:Loose leaf darjeeling tea twinings.jpg  Source: http://en.wikipedia.org/w/index.php?title=File:Loose_leaf_darjeeling_tea_twinings.jpg  License: Public Domain  Contributors: Mike1024Image:Da Hong Pao Oolong tea leaf close.jpg  Source: http://en.wikipedia.org/w/index.php?title=File:Da_Hong_Pao_Oolong_tea_leaf_close.jpg  License: GNU Free Documentation License Contributors: HemanshuImage:Bai Hao Yin Zhen tea leaf (Fuding).jpg  Source: http://en.wikipedia.org/w/index.php?title=File:Bai_Hao_Yin_Zhen_tea_leaf_(Fuding).jpg  License: GNU Free Documentation License Contributors: User Iateasquirrel on en.wikipediaImage:Xiaguan Te Ji Tuo Cha 2004.jpg  Source: http://en.wikipedia.org/w/index.php?title=File:Xiaguan_Te_Ji_Tuo_Cha_2004.jpg  License: GNU Free Documentation License  Contributors:Tevatron

Image Sources, Licenses and Contributors 24

Image:Huoshan_Huangya_tea_leaves_close.jpg  Source: http://en.wikipedia.org/w/index.php?title=File:Huoshan_Huangya_tea_leaves_close.jpg  License: GNU Free Documentation License Contributors: IateasquirrelImage:Qi Lan Oolong tea leaf.jpg  Source: http://en.wikipedia.org/w/index.php?title=File:Qi_Lan_Oolong_tea_leaf.jpg  License: GNU Free Documentation License  Contributors: Originaluploader was Iateasquirrel at en.wikipediaFile:Oolong tea leaf.jpg  Source: http://en.wikipedia.org/w/index.php?title=File:Oolong_tea_leaf.jpg  License: GNU Free Documentation License  Contributors: Shizhao, Tevatron,Umherirrender, 1 anonymous edits

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