LexiconShiftInnovations/SinhalaWikipediaArticles huggingface dataset:
ැදෑරිය හැක.·	වර්ණාවලීක්ෂයේ විවිධ යෙදීම්1)	පාරජම්බුල වර්ණාවලීක්ෂයඓතිහාසිකව ඉතා වැදගත් උපකරණයකි. එනම් එය යොදා ගනිමින් බොහෝ අකාබනික මූලද්‍රව්‍ය හදුනාගන්නා ලදී.2)	NMR  වර්ණාවලීක්ෂය	1H  හා 13C  හා අනෙක් NMR න්‍යෂ්ටීන් (11B , 19F , 31P , 195Pt)  මූලද්‍රව්‍ය පිළිබද වැදගත් තොරතුරු අනාවරණය කරන ලදී. එනම් NMR වැනි අනු ක්ෂේත්‍ර චුම්භක මගින් මූලද්‍රව්‍යවල ව්‍යුහමය පැවැත්ම හොදින් අනාවරණය කරයි. ප්‍රෝටෝන NMR වැදගත් වන්නේ හයිඩ්‍රජන් වැනි සැහැල්ලු මූල ද්‍රව්‍ය X - කිරණ ස්ථිතික විද්‍යාව මගින් හදුනාගැනීමට නොහැකි බැවිනි.3)	අධෝරක්ත වර්ණාවලීක්ෂණය	මෙය ‍ෙබාහෝ විට යොදාගන්නේ කාබොනයිල් බන්ධ කාණ්ඩ පිළිබද හැදෑරීමටයි.4)	Electron – nuclear double resonance Spectroscopu (ENDOR)5)	Mossbauer spectroscopy6)	ඉලෙක්ට්‍රෝන බැමුම් සම්ප්‍රයුක්තය (Electron –spin resonance) අණුක ක්ෂේත්‍රීය ලෝහ පරමාණුවල මිණුම් ගැනීමට යොදා ගනී.7)	විද්‍යුත් රසායන විද්‍යාව(Cyclic Voltammetry)  චක්‍රීය වොල්ටීයතා මැනීමේ ක්‍රමය මෙම ක්‍රමය භාවිතයෙන් මූල ද්‍රව්‍යවල රෙඩොක්ස් ගුReferenceshttp://en.wikipedia.org/wiki/Inorganic_chem
istry#Characterization_of_inorganic_compoundsතිම්පුཐིམ་ཕུ་ (ද්සොන්ඛා)තිම්පු නගරයතිම්පුShow map of Bhutanතිම්පුShow map of Asiaඛණ්ඩාංක: ﻿ / ﻿27.47222°N 89.63611°E﻿ / 27.47222; 89.63611ඛණ්ඩාංක: ﻿ / ﻿27.47222°N 89.63611°E﻿ / 27.47222; 89.63611රට භූතානයදිස්ත්‍රික්කයතිම්පු දිස්ත්‍රික්කයරජය • අධිකරණ වර්ගයව්‍යවස්ථාමය රාජාණ්ඩුව • දෘක් ග්යාල්පෝජිග්මේ ඛේසර් නම්ග්යෙල් වැන්ග්චක්උන්නතාංශය7,656 ft (2,320 m)ජනගහණය(2005)නගර සීමාව (2015) • නගරය79,185 • ඝණත්වය7,850/වර්ග සැත (3,029/කිමී2) • පුරවර115,260කාලගුණයඅර්ධනිර්වතන උස්බිම් කාලගුණයවෙබ් අඩවියනගරය සඳහාම වූ වෙබ් අඩවියක් නොමැත; http://www.tcc.gov.bt (තිම්පු දිස්ත්‍රික්කය සඳහා)තිම්පු හෝ තීම්ඵු (/tɪmˈpuː/;[1] ටිබෙට් වර්ණමාලාව: ཐིམ་ཕུ[2][3] [tʰimpʰu]), හෙවත් කලින් උච්ඡාරණය කල පරිදි තිම්බු,[4][5] යනු භූතානයේ අගනගරය සහ විශාලතම නගරයයි.[6][7] එය පිහිටා ඇත්තේ භූතානයේ මධ්‍යම බටහිර ප්‍රදේශයේය. එය වටකරගෙන ඇති නිම්නය භූතානයේ එක් ද්සොන්ඛාග් පරිපාලනමය ඒකක වලින් එකක් වන තිම්පු දිස්ත්‍රික්කයයි. තිම්පු නගරය භූතානයේ අගනුවර
බවට ප්‍රකාශයට පත් කරනු ලැබූයේ 1961 වසරේදීය. 2005 වසර වන විට එහි ජනගහනය 79,185ක් වූ අතර සමස්ත තිම්පු දිස්ත්‍රික්කයේම ජනගහනය 98,676ක් විය.භූතානයෙදී වැන්ග් චූහෝ තිම්පු චූ ලෙස හඳුන්වන රයිදාක් ගංගාවේ බටහිර ඉවුරේ ඇති නිම්නයේ උතුරු-දකුණු දෙසට පාර්ශවිකව විහිදුනු ආකාරයට නගරය පිහිටා ඇත. තිම්පු නගරය 2,248 මීටර (7,375 ft) සිට 2,648 මීටර (8,688 ft) දක්වා වූ උන්නතාංශ පරාසයක විහිදී ඇත.[8][9][10][11][12] සාමාන්‍යයෙන් අගනගරයකට ගුවන්තොටුපලක් තිබුනද තිම්පු අගනුවර ගුවන්තොටුපලක් නොමැත. එහෙත් 54 කිලෝමීටර (34 mi) පමණ දුරින් පිහිටි පැරෝ ගුවන්තොටුපළ සමග නගරය මාර්ගයකින් සම්බන්ධ කර ඇත.තිම්පු නගරය භූතානයේ දේශපාලනික සහ ආර්ථික මධ්‍යස්ථානය වන අතරම දැවැන්ත කෘෂිකාර්මික සහ සත්ව නිෂ්පාදන පදනමක්ද ඇති නගරයකි. තිම්පු නගරය රටේ දල ජාතික නිෂ්පාදිතයෙන් 45%කට හිමිකම් කියයි.[13]සංචාරක කර්මාන්තය රටේ ආර්ථිකයට දායකත්වයක් සැපයුවද එය දැඩි ලෙස සීමා කර තිබේ. ඊට හේතුව වන්නේ සම්ප්‍රදාය, සංවර්ධනය සහ නවීකරණය යන ඒවා අතර සමබරතාවයක් පවත්වාගැනීමයි. තිම්පු නගරයේ දේශපාලනික වැදගත්කමින් යුතු ගොඩනැගිලි රැසක් ඇත. රට තුල අලුතෙන්ම ස්ථාපනය කරන ලද පාර
්ලිමේන්තු ප්‍රජාතන්ත්‍රවාදයේ සංකේතය වන ජාතික සභාව සහ රජුගේ නිල නිවස වන නගරයට උතුරින් පිහිටා ඇති දෙචෙන්චොලින්  මාලිගය ඒ අතර ප්‍රධාන වේ. තිම්පු නගරය සංවර්ධනය කිරීම සඳහා "තිම්පු ව්‍යුහ සැලැස්ම" (Thimphu Structure Plan) නමින් නගර සංවර්ධන ව්‍යාපෘතියක් 1998 වසරේදී ඇරඹිණි. තිම්පු නිම්නයේ නොඉඳුල් පරිසරය ආරක්ෂා කිරීමද එහි එක් අරමුණකි. ලෝක බැංකුව සහ ආසියානු සංවර්ධන බැංකුව විසින් මෙම ව්‍යාපෘතිය සඳහා මූල්‍යාධාර සපයයි.භූතානයේ සංස්කෘතියට අදාළ සාහිත්‍යය, ආගම, සිරිත් විරිත්, සාම්ප්‍රදායික ජාතික ඇඳුම්, ආගමික ස්ථානවල ආගමික කටයුතු, සංගීතය,  නැටුම් ආදී දේ තිම්පු නගරයෙන් සම්පූර්ණයෙන්ම විද්‍යාමාන වේ. ත්ශේචු යනු භූතානයේ වැදගත් උත්සවයක් වන අතර චාම් නැටුම් ලෙස හැඳින්වෙන වෙස් මුහුණු නැටුම් ඊට සමගාමීව තිම්පු නගරයේදී දැකිය හැක. එම උත්සවය භූතාන දිනදර්ශනයට අනුව නියම වන දින හතරක කාලය තුල සැප්තැම්බර් සහ ඔක්තෝබර් මාස වලදී සමරනු ලබයි.මූලාශ්‍ර↑ "Thimphu | Definition of Thimphu by Merriam-Webster". Merriam-webster.com. සම්ප්‍රවේශය 2015-10-13.↑ "DDC Dzongkha-English Dictionary: THI". Dzongkha Developmen
t Commission. 2010-05-14. සම්ප්‍රවේශය 2015-10-13.↑ "Romanization System for Dzongkha" (PDF). www.gov.uk. සම්ප්‍රවේශය 2015-10-13.↑ "Thimbu - definition of Thimbu by The Free Dictionary". thefreedictionary.com. සම්ප්‍රවේශය 2015-10-13.↑ http://www.nytimes.com/2008/03/21/world/asia/21iht-bhutan.1.11312503.html?pagewanted=all↑ "Thimphu". Encyclopædia Britannica. සම්ප්‍රවේශය 2010-06-05.↑ Parekh, N (1986). Himalayan memoirs. Popular Prakashan. p. 67.↑ "Thimpu Dzongkhag". Government of Bhutan. සම්ප්‍රවේශය 2010-06-08.↑ "Bhutan". Tourism Council of Bhutan:Government of Bhutan. සම්ප්‍රවේශය 2010-06-07.↑ "Introduction: Understanding Natural Systems". Government of Bhutan. සම්ප්‍රවේශය 2010-06-07.↑ Brown, p. 97↑ Palin, p. 245↑ "Economy". Tourism Government of Bhutan.අධිකාරී පාලනය සාමාන්‍යVIAFWorldCat (via VIAF)ජාතික පුස්තකාලGermanyIsraelUnited Statesවෙනත්FASTIdRefමෙම ලිපිය පරිවර්තනය කළ යුතුය  කරුණාකර මෙම ලිපිය සිංහල භාෂාවට පරිවර්තනය කිරීමෙන් දායකවන්න.ජලය සහ තේ
කොළ මගින් සාදන උණුසුම් පානයක්සැකිල්ල:SHORTDESC:ජලය සහ තේ කොළ මගින් සාදන උණුසුම් පානයක්මෙම ලිපිය කැමීලියා සිනෙසිස් යොදා සාදන පානය පිලිබඳ වේ.  වෙනත් භාවිතා සඳහා, තේ (බහුරුත්හරණය) බලන්න.තේගයිවානයක තම්බමින් පවතින ලොංජිංග් හරිත තේTypeඋණුසුම් හෝ සිසිල් පානයක්Country of originචීනය[1]Introducedප්‍රථම වරට චීනයේ වාර්තා වී ඇත්තේ ක්‍රි.පූ. 59 දී, සමහර විට මීට පෙර ආරම්භ වූවකි.[2]'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.[3][4][5] තේ Camellia taliensis මගින්ද කලාතුරකින් සාදනු ලබයි.[6][7][8] සාමාන්‍ය ජලයෙන් පසු, තේ යනු ලෝකයේ වැඩිපුරම පරිභෝජනය කරන පානයයි.[9] 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.[10]චීන වෛද්‍ය හුවා ටුඕ විස
ින් 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.නිරුක්තිතේ 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 තිදෙනාගෙ
න් 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 originTea plant (Camellia sinensis) from Köhler's Medicinal Plants, 1897Tea plants are native to East Asia and probably originated in the borderlands of southwestern China and northern Myanmar.[3]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.[11][12]Given their genetic differences forming distinct clades, C
hinese Assam-type tea (C. sinensis var. assamica) may have two different parentages – one being found in southern Yunnan (Xishuangbanna, Pu'er City) and the other in western Yunnan (Lincang, Baoshan). Many types of Southern Yunnan Assam tea have been hybridized with the closely related species Camellia taliensis. Unlike Southern Yunnan Assam tea, Western Yunnan Assam tea shares many genetic similarities with Indian Assam-type tea (also C. sinensis var. assamica). Thus, Western Yunnan Assam tea and Indian Assam tea both may have originated from the same parent plant in the area where southwestern China, Indo-Burma, and Tibet meet. However, as the Indian Assam tea shares no haplotypes with Western Yunnan Assam tea, Indian Assam tea is likely to have originated from an independent domestication. Some Indian Assam tea appears to have hybridized with the species Camellia pubicosta.[11][12]Assuming a generation of 12 years, Chinese small-leaf tea is estimated to have diverged from Assam tea
around 22,000 years ago, while Chinese Assam tea and Indian Assam tea diverged 2,800 years ago. The divergence of Chinese small-leaf tea and Assam tea would correspond to the last glacial maximum.[11][12]Early tea drinkingA 19th-century Japanese painting depicting Shennong: Chinese legends credit Shennong with the invention of tea.[13]People in ancient East Asia ate tea for centuries, perhaps even millennia, before ever consuming it as a beverage. They would nibble on the leaves raw, add them to soups or greens, or ferment them and chew it like how betel is chewed.[14][15]සැකිල්ල:Page number neededTea drinking may have begun in the region of Yunnan, where it was used for medicinal purposes. It is also believed that in Sichuan, "people began to boil tea leaves for consumption into a concentrated liquid without the addition of other leaves or herbs, thereby using tea as a bitter yet stimulating drink, rather than as a medicinal concoction."[5]Chinese legends attribute th
e invention of tea to the mythical Shennong (in central and northern China) in 2737 BC, although evidence suggests that tea drinking may have been introduced from the southwest of China (Sichuan/Yunnan area).[13] The earliest written records of tea come from China. The word tú සැකිල්ල:Wiktzh appears in the Shijing 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 sow thistle, chicory, or smartweed,[16] as well as tea.[17] In the Chronicles of Huayang, it was recorded that the Ba people in Sichuan presented tu to the Zhou king. The Qin later conquered the state of Ba and its neighbour Shu, and according to the 17th century scholar Gu Yanwu who wrote in Ri Zhi Lu (日知錄): "It was after the Qin had taken Shu that they learned how to drink tea."[2] Another possible early reference to tea is found in a letter written by the Qin dynasty general Liu Kun who requested that some "real tea" to be sent to him.[
18]The earliest known physical evidence[19] of tea was discovered in 2016 in the mausoleum of Emperor Jing of Han in Xi'an, indicating that tea from the genus Camellia was drunk by Han dynasty emperors as early as the second century BC.[20] The Han dynasty work, "The Contract for a Youth", written by Wang Bao in 59 BC,[21] 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".[2] The first record of tea cultivation is also dated to this period, during which tea was cultivated on Meng Mountain (蒙山) near Chengdu.[22] 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."[23] However, before the mid-8th century Tang dynasty, tea-drinking was primarily a southern Chinese practice.[24] Tea was disdained by the Northern dynas
ties aristocrats, who describe it as a "slaves' drink", inferior to yogurt.[25][26] It became widely popular during the Tang dynasty, when it was spread to Korea, Japan, and Vietnam. The Classic of Tea, a treatise on tea and its preparations, was written by the 8th century Chinese writer, Lu Yu. He was known to have influenced tea drinking on a large part in China.[14]DevelopmentsTea with ingredients, ChinaThrough 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,[27] while in the Song dynasty, loose-leaf tea was developed and became popular. During the Yuan and Ming dynasties, unoxidized tea leaves were first stirred in a hot dry pan, then rolled and air-dried, a process that stops the oxidation process that would have turned the leaves dark, thereby allowing tea to remain green. In the 15th century, oolong tea, in which the le
aves are allowed to partially oxidize before being heated in the pan, was developed.[24] Western tastes, however, favoured the fully oxidized black tea, and the leaves were allowed to oxidize further. Yellow tea was an accidental discovery in the production of green tea during the Ming dynasty, when apparently careless practices allowed the leaves to turn yellow, which yielded a different flavour.[28]Worldwide spreadTea-weighing station north of Batumi, Russian Empire before 1915Tea was first introduced to Western priests and merchants in China during the 16th century, at which time it was termed chá.[29] The earliest European reference to tea, written as chiai, came from Delle navigationi e viaggi written by Venetian Giambattista Ramusio in 1545.[30] The first recorded shipment of tea by a European nation was in 1607 when the Dutch East India Company moved a cargo of tea from Macao to Java, then two years later, the Dutch bought the first assignment of tea which was from
Hirado in Japan to be shipped to Europe.[31] Tea became a fashionable drink in The Hague in the Netherlands, and the Dutch introduced the drink to Germany, France, and across the Atlantic to New Amsterdam (New York).[32]In 1567, Russian people came in contact with tea when the Cossack Atamans Petrov and Yalyshev visited China.[33] The Mongolian Khan donated to Tsar Michael I four poods (65–70 kg) of tea in 1638.[34] According to Jeremiah Curtin,[35] it was possibly in 1636[36] that Vassili Starkov was sent as envoy to the Altyn Khan. 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 camel caravan 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 Hull on her arrival on 14 October 1843 w
ith a cargo of tea.The first record of tea in English came from a letter written by Richard Wickham, who ran an East India Company office in Japan, writing to a merchant in Macao requesting "the best sort of chaw" in 1615. Peter Mundy, a traveller and merchant who came across tea in Fujian in 1637, wrote, "chaa – only water with a kind of herb boyled in it".[37][38] Tea was sold in a coffee house in London in 1657, Samuel Pepys tasted tea in 1660, and Catherine of Braganza took the tea-drinking habit to the English court when she married Charles II 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.[39] 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 elimina
ting the smuggling trade, by 1785.[40] 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.[41] The popularity of tea played a role in historical events – the Tea Act of 1773 provoked the Boston Tea Party that escalated into the American Revolution. The need to address the issue of British trade deficit because of the trade in tea resulted in the Opium Wars. The Qing Kangxi Emperor 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.[42] 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 requi
red to pay for tea and other commodities. The subsequent attempts by the Chinese Government to curtail the trade in opium led to war.[43]Chinese small-leaf-type tea was introduced into India in 1836 by the British in an attempt to break the Chinese monopoly on tea.[44] In 1841, Archibald Campbell brought seeds of Chinese tea from the Kumaun region and experimented with planting tea in Darjeeling. The Alubari tea garden was opened in 1856, and Darjeeling tea began to be produced.[45] In 1848, Robert Fortune was sent by the Honourable East India Company 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.[46] The Chinese tea plants he brought back were introduced to the Himalayas, though most did not survive. The British had discovered that a different variety of tea was endemic to Assam 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.[44] Tea was originally consumed only by Anglo-Indians; however, it became widely popular in India in the 1950s because of a successful advertising campaign by the India Tea Board.[44] The British introduced tea industry to Sri Lanka (then Ceylon) in 1867.[47]Chemical compositionමේවාත් බලන්න: Phenolic content in teaPhysically speaking, tea has properties of both a solution and a suspension. 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.[තහවුරු කර නොමැත] Tea infusions are among most consumed beverages globally.[48]Caffeine constitutes about 3% of te
a'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,[49] and brewing method.[50] 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.[51] Tea also contains small amounts of theobromine and theophylline, which are stimulants, and xanthines similar to caffeine.[52]Fresh tea leaves in various stages of growthThe astringency in tea can be attributed to the presence of polyphenols. These are the most abundant compounds in tea leaves, making up 30–40% of their composition.[53] Polyphenols include flavonoids, epigallocatechin gallate (EGCG), and other catechins.[54][55] Although there has been preliminary clinical research 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.[56][57]Health effectsප්‍රධාන ලිපිය: Health effects of teaAlthough 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 caffeine in the tea leaves.[58][59] In clinical research 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.[58]Black and green teas contain no essential nutrients in significant amounts, with the exception of the dietary mineral manganese, at 0.5 mg per cup or 26% of the Reference Daily Intake (RDI).[60] Fluoride 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, acid
ic soils, and long brewing.[61]Cultivation and harvestingTea plantation workers in Sri LankaCamellia sinensis is an evergreen plant that grows mainly in tropical and subtropical climates.[62] Some varieties can also tolerate marine climates and are cultivated as far north as Cornwall in England,[63] Perthshire in Scotland,[64] Washington in the United States,[65] and Vancouver Island in Canada.[66] In the Southern Hemisphere, tea is grown as far south as Hobart in Tasmania[67][68] and Waikato in New Zealand.[69]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.[62] In addition to a zone 8 climate or warmer, tea plants require at least 127 cm (50 in) of rainfall per year and prefer acidic soils.[70] 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.[71]Women picking tea in KenyaTwo 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 Pu-erh and most Indian teas (but not Darjeeling). Within these botanical varieties, many strains and modern clonal varieties are known. Leaf size is the chief criterion for the classification of tea plants, with three primary classifications being:[72] Assam 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.[73] Darjeeling tea also appears to be a hybrid between Chinese small-leaf tea and Assam-type large-leaf tea.[74]Tea plantation near Sa Pa, Vie
tnamA tea plant will grow into a tree of up to 16 m (52 ft) if left undisturbed,[62] 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.[75] Only the top 2.5–5 සෙන්ටිමීටර (1–2 in) of the mature plant are picked. These buds and leaves are called 'flushes'.[76] 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.[62] 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 Helopeltis, which are true bugs and not to be confused with dipterous insects of family