Talk:Tea/Archive 2

message: At the end is a stab at a complete classification, the diversity is amazing, and far more subtle than un-, semi, and fully-fermented.  Since this is very complicated, I suggest starting with a list of famous teas, similar to what we have now.  Technically speaking, all of these divisions can be mixed and matched, each chinese variety can be fermented fully of left unfermented, and be made from leaves picked at different seasons.  In reality, certain varieties, like red tea, tend to be fully fermented, leading to lots of confusion.  Green tea is particularly complicated.
My draft list of famous teas:
South Asian and British teas: orange pekoe, darjeeling, earl grey, assam (english breakfast, irish breakfast), masala chai, nilgiri 
Japanese: matcha, genmaicha, kukicha, sencha, bancha, gyokuro
Chinese: white, yellow, black tea, red tea (including lapsang souchong), green tea (oolong, pu-er, jasmine, lung ching, gunpowder)
CLASSIFICATIONS
By plant type (Botanical):
1. Assam, India
2. Cambodia, Southeast Asia
3. China:
   a. white
   b. yellow
   c. light green
      inc. oolong
   d. green
      inc. lung ching, pu-er, gunpowder
   e. red (imported to india and sometimes crossed with Assam)
      inc. darjeeling, earl grey, orange pekoe, and lapsang souchong
   f. black
By Process:
1. Brick/Ball (china)
   --especially pu-er
2. Loose Leaf
   a. by fermentation
      I. unfermented
        --lots of disagreement about what falls here, but certainly not all green teas!
      II. semi-fermented (not just oolong)
        --inc. oolong, most green teas, green-colored pu-er
      III. fully fermented
         --inc most red and black teas, and brown pu-er
   b. by other processes (mainly japan)
      I. twigs and stems: especially kukicha
      II. shelter, including gyokuro
      III. powdered, especially matcha
   c. by picking process
      I. machine (mostly south asia and southeast asia)
      II. hand (mostly east asia)
      III. monkey picked (china)
   d. by additive (before brewing)
      I. flowers, inc jasmine tea
      II. brown rice, especially genmaicha
      III. herbs, seeds, vegetables, shrimp, for example in TCM tonics
      IV. spices, especially masala chai
   e. by season
      I. spring (best quality)
      II. late season (late summer or early fall) (lowest quality)
By Grade (bud, leaf type, dust . . .)
By Medicinal Properties
   a. yin
   b. balanced
   c. yang
--mjolsnes 10 August 2006
This seems like a really good idea.  It really is an amazingly complicated subject.  I'll help make these changes.Lesnail 15:51, 10 August 2006 (UTC)
thread_title: Draft for a overhaul of the processing/classification section

message: Claims the processing produces sugar.  But the intro claims tea has no sugar.
Perhaps the sugar doesnt come out of the tea when it is steeped??  But this seems unlikely.  Please help.
Originally said three types of tea, which I changed to four to agree with the classification given in the intro.  But then the section goes on to distinguish about seven distict varieties.  If they really deserve to be counted separately then the count needs to go up from four.  But some such as "yellow tea" probably should not be counted. --Lesnail 18:38, 20 July 2006 (UTC)
thread_title: The processing/classification section

message: The tea article says that tea is the most consumed beverage in the world, after water. The coffee article Coffee says that coffee is the most consumed beverage. Which is it? —The preceding unsigned comment was added by 143.115.159.53 (talk • contribs) .
:Well, the articles claim 3.2 million tonnes of tea vs. 6.7 million tonnes of coffee. I assume both refers to the normal trade form, dried tea leaves vs. roasted coffee beans. Since you need a lot less tea per cup than coffee, I'd bet on tea. But it's probably reasonably close.--Stephan Schulz 23:24, 26 May 2006 (UTC)
replies: text: I don't think there is really any way to determine is the most consumed beverage.  I have a book, called "The Tea Companion" that claims that more tea is drunk than any other beverage, I assume excluding water.  So I reccommend thaht we just leave it as what all the sources say about how much is drunk, how much is produced, etc., do the same for the coffee page, and take that ugly notice off the top.  Because there's no reason to have it up here if its not also on the coffee page, because the coffee page contradicts this one just as much as this one does the coffee page. --Benuski 02:33, 23 July 2006 (UTC)

text: It was also up on the coffee page, but someone removed it. - Samsara (talk • contribs) 10:28, 23 July 2006 (UTC)

text: Consider this: Asia has over 60% of the world's population.  And in most of Asia, people tend to be heavy tea drinkers but rarely drink coffee. - Yyshanghai 08:28, 6 May 2007 (UTC)
thread_title:  What is the most consumed beverage? 

message: A new article on a liqueur made from Chinese tea is up for deletion.  Please vote here: Wikipedia:Articles for deletion/Qi (spirit).  Thank you,  Badagnani 07:15, 13 June 2006 (UTC)
thread_title:  Deletion vote 

message: I think it might be useful to add a brief note in the black/red tea section explaining the fact that in other areas of the world, red tea is the name reserved for rooibos.  This is a rather frequent occurrence, and referring only to the fact that in some areas black tea is called red tea could lead to confusion or even misinformation.  I also think that some mention of (yerba) mate tea and rooibis in the introduction might be useful, in order to explain that those two drinks which are growing in popularity are not actual tea.  I don't believe either are technically herbal teas and it would not be obvious to me that they qualify as "non-tea".  TAsunder 17:53, 20 June 2006 (UTC)
replies: text: Whoops, apparently the first one is already there. TAsunder 17:54, 20 June 2006 (UTC)
thread_title:  Red Tea 

message: No mention of the Samovar in Russia? Is that not what the two-tier teapot is called?
:It's not russian tea, it's just black tea. I suppose you can mention Samovar in tea culture. Rikis 12:06, 5 September 2006 (UTC)
thread_title:  Russian Tea 

message: In the 'Processing and classification' section it is presupposed that, by definition, fermentation requires microbial action. However, the article on fermentation does not imply this. Dictionary.com also disagrees, so long as a yeast-only definition is not used (which, if it was, would then disallow fungus fermentation to be so-called).
:Tea is not actually fermented, but wilted and oxydized. However, for some reason this process has historically been (mis-)named "fermentation". We should probably have a line mentioning this use of language... --Stephan Schulz 13:41, 11 August 2006 (UTC)
thread_title:  Fermentation Definition 

message: I disagree with the merge suggestion (suggestion was merging Camellia sinensis into tea). I think the botanical article should be used as a  article for a section in this one. The tea article is already quite large, merging won't help that. - Samsara (talk • contribs) 10:33, 21 July 2006 (UTC)
thread_title:  Comment on merge suggestion 

message: There is no mention of the brick tea brewed in Mongolia. Should this be added since salted tea is a very common drink in Mongolia?
Here's an excerpt from "http://weber.ucsd.edu/~dkjordan/chin/hbtea.html" website: 
Brick tea (zhuānchá 砖茶 or jĭnyāchá 紧压茶) is tea (normally black tea) steamed and compressed into "bricks" of various shapes, in which form it is packaged and shipped, sometimes with flour or other additives (onions, ginger, animal blood) to hold it together and/or modify the flavor. Produced especially in Yúnnán 云南 and Sìchuān 四川, brick tea is little used by Chinese, it is the commonest tea in Mongolia (Mènggŭ 蒙古), Qīnghăi 青海, and Xīnjiāng 新疆, where it is commonly mixed with salt and milk when drunk, and in Tibet (Xīzàng 西藏), where it is mixed with salt and yak butter and (often) roasted barley flour.
:Sure. Feel free to put something in the article about it. - Samsara (talk • contribs) 09:51, 22 July 2006 (UTC)
thread_title:  Missing Mongolian brick tea 

message: I've noticed that this article is lacking in facts/figures about how much tea is consumed on a regular basis.  I have failed to find a decisive answer on the internet, so if anyone has this knowledge, I think it would make a valuable contribution to the article.
Hey Guys, remember to sign your posts. Complex-Algorithm 22:15, 11 September 2007 (UTC)
thread_title:  Tea Consumption 

message: There is an excellent book called "the way of tea" by Master Kam, despite the name, it's actually about chinese tea. The authors say that the common classifciaton of green tea (unfermented), oolong tea (partially fermented), black tea (fully fermented) is wrong.  And though this article doesn't do this entirely, I do strongly diasagree that there are "four" "true teas".  I will add some alternatives here, but I hope that other people can think of better solutions before I suggest one.  Also, my perspetictive is mostly chinese, since I am now living in china.
:Wikipedia is mostly about "the usual wisdom", and as the common classification is used almost everywhere it should probably stay in the article. If there are other proposal is literature, that could be menioned, but the core should stay with the common classification. (:I would agree its far from precise.) --Wikimol 11:07, 11 August 2006 (UTC)
thread_title:  classification based on fermentation 

message: Apologies, I'm new to the Wikipedia syntax, but I noticed a translation of "kung-fu" as "time-energy" which afaik is wrong. I had heard (although this is one of those sourceless anecdotes) that it comes from the name of it's originator Kung fu tzu -- that is, "Master Teacher Kung" in the same form as Chuang tzu or Lao tzu. Can someone who can cite the chinese characters corroborate or prove me wrong?
: There is 2 meaning for "kung-fu" in mandarin. One means martial arts; the other means "skillful works". The jargon is originate from tea drinking culture form Teo-Chew tribes in GuangDung, China.   It means the beverages is prepare by a skillful master. It has nothing to do with Confucius/K'ung-fu-tzu.
Sign your posts, please??? Complex-Algorithm 22:14, 11 September 2007 (UTC)
thread_title: random incorrectness

message: I found a Health Center Online article concerning antioxidant levels in tea.  According to the article, the antiox levels of black tea are in some cases higher than the levels in some green teas.  Here is a link to the article.
http://www.heartcenteronline.com/myheartdr/News_about_the_heart/Antioxidant_levels_of_common_teas_vary_widely.html
Blackthourne 16:41, 20 September 2006 (UTC)
thread_title:  Concerning updates to Antioxident/Health info 

message: There is a fair amount on the Internet about the potentially dangerous levels of naturally occurring fluorine/fluoride commpounds in tea leaves.  Can something be added about this?  Badagnani 06:44, 27 September 2006 (UTC)
thread_title:  Fluorine/fluoride content 

message: How do we know for sure that it is the second most popular drink in the world? Perhaps this should be backed up by a sound research report. —msikma <user_talk:msikma> 18:53, 7 October 2006 (UTC)
thread_title:  "Second most popular"? 

message: Do you think we can cut out some of the Sea Also links some are unimportant and the list is way to long--Seadog.M.S 00:09, 13 October 2006 (UTC)
replies: text: I agree. Perhaps we should transfer some links to articles such as Tea culture or Iced tea. MKoltnow 22:43, 6 December 2006 (UTC)
thread_title:  Too many Links 

message: the section on triangle tea bags looks like an advertisement for Lipton
Further, the statement that tea bags ONLY use "fannings and dust" is incorrect. That may be true of less-expensive supermarket teas, but is nothing more than snobbery when applied to tea bags in general. Many very fine teas are available in bags, and have been carefully selected, trimmed and cut before bagging.
It also doesn't provide a world view. In Britain triangle tea bags are marketed only by PG Tips. What is the situation in other countries? Who has criticised them for being environmentally unfriendly? 87.127.73.65 02:26, 4 November 2006 (UTC)
thread_title:  advertisement for lipton? 

message: the inclusion of India and the history of tea in India has been grossly overlooked. This article is too China/East Asian -centric
I second this--Spyforthemoon 18:12, 10 November 2006 (UTC)
replies: text: If you guys can get somebody to contribute the Indian section.  --Sltan 13:43, 21 November 2006 (UTC)
thread_title:  the indian factor 

message: The following section was removed from the to-be-deleted Talk page of History of tea. Nearly a year of discussion has yielded no results, so the empty page is being deleted. Please feel free to be bold and recreate History of tea should this discussion conclude that splitting the indicated sections out is the proper course. — Saxifrage ✎ 04:21, 8 November 2006 (UTC)
replies: text: Does this mean the history section used to be longer? I find it fairly overwhelming as it currently stands. Not to mention East-Asia centric (India gets relatively little play). Are there current objections to relocating material to the sub-pages (history of tea, chinese history of tea... I don't know them all) and leaving short sumaries here? Or could I get started on that?--Spyforthemoon 18:20, 10 November 2006 (UTC)

text: Agreed. Improving the Tea culture and Iced tea articles might help us slim down the Tea article by moving material there. MKoltnow 22:43, 6 December 2006 (UTC)
thread_title: Requested merge of [[Tea#Tea_origin_and_early_history_in_Asia]] and [[Tea#Tea spreads to the world]] sections to [[History of tea]]

message: * Support. LuiKhuntek 05:49, 4 February 2006 (UTC)
thread_title: Vote

message: The "Tea" article is too long and the bulk of the history of tea (except for the sections specific to China or Japan) can easily be moved to "History of tea" while leaving a summary in the main article. LuiKhuntek 05:49, 4 February 2006 (UTC)
replies: text: Does this mean the history section used to be longer? I find it fairly overwhelming as it currently stands. Not to mention East-Asia centric (India gets relatively little play). Are there current objections to relocating material to the sub-pages (history of tea, chinese history of tea... I don't know them all) and leaving short sumaries here? Or could I get started on that?--Spyforthemoon 18:20, 10 November 2006 (UTC)

text: Agreed. Improving the Tea culture and Iced tea articles might help us slim down the Tea article by moving material there. MKoltnow 22:43, 6 December 2006 (UTC)
thread_title: Discuss

message: Does the average cup of tea REALLY contain 40mg of caffeine??
:Take a look at caffeine. The sources cited there, however, namely the Nutrition Action Newsletter and Erowid (who in turn cites Caffeine Blues by Stephen Cherniske, M.S. and Bunker and McWilliams in J Am Diet 74:28-32, 1979) show that the caffeine content of teas varies greatly according to the type of tea and the manner of its preparation, but a rough estimate of 40mg isn't way off. – ClockworkSoul 22:16, 24 November 2006 (UTC)
thread_title: Caffeine

message: I have checked the external links, and do not understand why that section was tagged possible spam. I would like to remove the tag, but maybe I'm missing something. I suspect it may have to do with the link I added yesterday, but really, I can't tell if that site is commercial; it's just informational.  Sean Lotz  talk  19:51, 29 November 2006 (UTC)
replies: text: I followed all the links. The only one I found questionable was the Luzianne link. Even so, it is specifically a link to trivia about iced tea, not just the main Luzianne page. I don't consider this to be a link to an advertisement, even though the site is commercial in nature. I am going to go ahead and clear the spam tag. MKoltnow 22:43, 6 December 2006 (UTC)
thread_title:  why the spam tag? 

message: This article is lacking the names of some strong teas. Can someone suggest a few? -- AS Artimour 03:23, 30 November 2006 (UTC)
thread_title:  Can someone recommend a good strong tea? 

message: "Cuppa" redirects here, but the word itself does not appear anywhere in the article. That makes it a bad redirect. It should be mentioned in the appropriate section that "cuppa" is a slang word for "cup of [tea]". function msikma(user:UserPage, talk:TalkPage):Void 06:57, 19 December 2006 (UTC)
replies: text: Then please do it :)Abtract 09:54, 19 December 2006 (UTC)
thread_title:  "Cuppa" 

message: A recent edit mentions blue tea for the first time ... the citation is to a chinese language site which leads to this  English language page which does not mention Blue tea. perhaps there is a citation that works better or in the meantime perhaps this mention of blue should be removed :)Abtract 00:22, 22 December 2006 (UTC)
replies: text: Since I dont read chinese it can't count a lot but the English page  suggests that when they are selling they also use oolong as the generic code for 'dark green tea' or 'semi-fermented tea' Abtract 00:36, 22 December 2006 (UTC)

text: Oolong is the generic term in English for this kind of tea, this is why the Oolong tea page is call such, and not "Blue tea" or "dark green tea". I think it is important to have this information and show that another culture classifies tea in such a way. This is not original research and the source is cited. Sjschen 00:45, 22 December 2006 (UTC)
replies: text: not sure about all of this. The character 青 cited is mentioned here as meaning blue, green, black or young. Calling it blue tea seems inappropriate since "oolong" is well understood to be the appropriate translation, even though literally that english word is closest in meaning to "black dragon", making "black dragon oolong" a useless repetition. I am also concerned that this interpretation, "blue", is a local interpretataion and would be translated differently depending on the region. It's an interesting observation, but should the general article on tea cover it, or should it be mentioned on the oolong tea page? I dislike strongle that the general "tea" page has become a repoitory for too much specialized information which would be more useful if it were classed and organized better on daughter pages. My bone to pick with theophylline, for instance. I wish the editors on this page could make a firmer decision to commit only general information on tea on this page, and relegate finer points of translation and chemistry to daughter articles. MatthewEHarbowy 19:47, 23 December 2006 (UTC)
thread_title: Blue tea

message: Please see this newspaper article. It is based on a scientific paper in the European Heart Journal
 AN ONLINE paper in the January 7th issue of the European Heart Journal points out that it is better to drink tea without added milk. Researchers from the Charité Hospital, Berlin have found that the beneficial effects of tea are greatly reduced upon adding milk. It appears that proteins in milk bind to some of the substances present in tea, leading to a vast reduction of their beneficial effects.
Also, 'Drinking tea with milk was no better than drinking water!'
I am yet to take a look at the original paper.--Sahodaran 08:13, 25 January 2007 (UTC)
thread_title:  Milk reduces the health benefits of tea

message: === Tea in popular culture ===
* Prefered beverage of fictional character Jessica Fletcher, protagonist of detective show Murder, She Wrote
-----
Someone added the above section. Don't know whether it would be worth looking at expanding or not. I mean, it could include anyone that's ever been on TV - ever. Especially British TV (e.g. Arthur Dent in HHG2G, and the entire cast of EastEnders). Anyway, moved it here for discussion or deletion. Bubba hotep 12:38, 2 February 2007 (UTC)
replies: text: OK, it's just been put back in. Over to you. Bubba hotep 12:41, 2 February 2007 (UTC)
replies: text: Since the re-adder was the original author, and there was no indication that he/she was aware that it had been brought here for discussion, I removed it again and added a comment in its place indicating that it needed discussion here first.  Sean Lotz  talk  23:49, 2 February 2007 (UTC)
thread_title:  Moved from article to talk page 

message: * Prefered beverage of fictional character Jessica Fletcher, protagonist of detective show Murder, She Wrote
-----
Someone added the above section. Don't know whether it would be worth looking at expanding or not. I mean, it could include anyone that's ever been on TV - ever. Especially British TV (e.g. Arthur Dent in HHG2G, and the entire cast of EastEnders). Anyway, moved it here for discussion or deletion. Bubba hotep 12:38, 2 February 2007 (UTC)
replies: text: OK, it's just been put back in. Over to you. Bubba hotep 12:41, 2 February 2007 (UTC)
replies: text: Since the re-adder was the original author, and there was no indication that he/she was aware that it had been brought here for discussion, I removed it again and added a comment in its place indicating that it needed discussion here first.  Sean Lotz  talk  23:49, 2 February 2007 (UTC)
thread_title:  Tea in popular culture 

message: It's funny that the map showing the tea producing countries doesn't include Bangladesh, which is a major tea producing country in South Asia. Bangladesh has hundreds of tea gardens in the Sylhet and Chittagong regions and it is also one of the bigger exporters of tea in the international market, United Kingdom being one of the largest importers of tea from Bangladesh. The map must be edited as quickly as possible. Kazimostak 15:20, 11 February 2007 (UTC)
thread_title: Why Bangladesh is not included among the tea producing countries?

message: In fact I don't see a reference to any of the teas served cold here; this list appears to only includes the hot ones. Jon 22:21, 21 February 2007 (UTC)
thread_title: Appears to leave out a large number of US teas

message: what happens if you smoke tea (not marijuana, sometimes called tea)? —The preceding unsigned comment was added by The Right Honourable (talk • contribs) 09:46, 16 March 2007 (UTC)
replies: text: i predict a soapy taste in the mouth and a vague feeling of nausea. maybe you could try it and find out. Meanderthal 09:37, 13 April 2007 (UTC)
thread_title:  smoking tea 

message: The map indicating tea growing regions should be revised. Korean tea is mentioned in the article yet  it doesn't show up as a tea producer. 
Panamajack 22:16, 17 March 2007 (UTC)
replies: text: Australia should also be on the map, having grown tea for 30 odd years. Velour Badger 15:52, 17 April 2007 (UTC)
thread_title:  Tea Growing countries map 

message: I have restored statements sourced to Yamamoto which were deleted. JFD 21:08, 6 May 2007 (UTC)
thread_title:  Yamamoto 

message: Can someone add some info on Japanese WHEAT TEA? I'd like to find out mor about it since I was just given some as a gift. 74.129.182.66 19:27, 4 June 2007 (UTC)
thread_title:  WHEAT TEA 

message: First of all the Caspian Sea is shown as a land while its water, that needs to be corrected. Second Azerbaijan a nation near the Caspian Sea also produces its own teas and they should be added om the map.
Here are a few soucres which confirm this:
 Talyshli 11:21, 16 July 2007 (UTC)
thread_title:  worldmap 

message: Should we mention Health Benefits of Green Tea? I don't know for sure if there is an article on it, but if there is, should we create it.  I have a resource about the benefits of Green Tea at http://www.greentea.com --Complex-Algorithm-Interval 02:32, 7 August 2007 (UTC)
thread_title:  Green Tea 

message: its not right to have references from websites that SELL tea. 
these links should be removed, their only interest in having information on tea is to drive traffic to their stores and mesmerize visitors.
there must be some non-commercial articles that have the same information.
I doubt it, because usually the tea companies themselves have the information, because they know bet about their own tea.  Also, please sign with four tildes (Complex-Algorithm) after posting.  Thank You.
Complex-Algorithm 22:11, 11 September 2007 (UTC)
thread_title:  REMOVE COMMERCIAL LINKS 

message: Almost all types of tea described state a temperature close to boiling point or even boiling point. Also, nowhere did I see any temperature lower than 80°C, aldough sometimes 60°C is appropriate (with certain teas). Please note that :
-with not a single tea a temperature of 100°C should be used
-depending on the tea used a temperature of 60°-90°C should be used
With this information (and other information available online), the article may be corrected
KVDP 16:25, 17 September 2007 (UTC)
thread_title:  Temperatures of "tea preperation" too high  

message: Sun tea redirects here, but there is no mention of that or other low temperature methods of preparation (a safer alternative to sun tea being to brew it in the fridge overnight).  Anyone have any good sources for that?  scot 14:57, 25 October 2007 (UTC)
thread_title: Low temperature steeping

message: Some connoisseurs eschew cream because it overpowers the flavour of tea. - Jesus Christ- these weasel words should be changed. Some connoisseurs eschew adding horse piss too probably. It's a simple fact that like horse piss, cream should not be added to tea. Jooler 13:10, 6 November 2007 (UTC)
thread_title: Cream

message: As can be read in the "serving"-section: 
The flavour of the tea can also be altered by pouring it from different heights, resulting in varying degrees of oxidisation. This high-altitude pouring is used principally by people in Northern Africa (e.g. Morocco, Mali, ...) and serves to positively alter the flavour of the tea. In certain cultures the tea is given different names depending on the height it was poured form, e.g. in Mali, when depending on the amount of oxidation done the tea is called respectively "la vie", "l'amour", "la mort". 
Would it be possible to mimic this process simply by putting a hose with air pump in the tea pot ? I am thinking about making a tea maker (which does exist, aldough it has not yet been described by Wikipedia; see this link and also the Tassimo-article. Perhaps you might add such article on Wikipedia too.
Cheers,
Zippo (talk) 17:10, 27 November 2007 (UTC)
thread_title:  Tea oxidiser 

message: As reading the etymology...section, I feel dizzy and can't figure out which country calls which. So I suggest that the changing of the section with using "wikitable" like below.
Country     	Name      	Country          	Name       	Country   	Name               	Country   	Name             	Country  	Name
Afrikaans   	tee       	Armenian, Catalan	te         	Czech     	té or thé (archaic)	Danish    	te               	Dutch    	thee
English     	tea       	Esperanto        	teo        	Estonian  	tee                	Faroese   	te               	Finnish  	tee
French      	thé       	West Frisian     	tee        	Galician  	té                 	German    	Tee              	Hebrew   	תה, te or tei
Hungarian   	tea       	Icelandic        	te         	Indonesian	teh                	Irish     	tae              	Italian  	tè
Javanese    	tèh       	scientific Latin 	thea       	Latvian   	tēja               	Lithuanian	arbata(1)        	Low Saxon	Tee [t(ʰɛˑɪ] or Tei [t(ʰaˑɪ]
Malay       	teh       	Norwegian        	te         	Occitan   	tè                 	Polish    	herbata (2)      	Sesotho  	tea
Scots Gaelic	tì, teatha	Singhalese       	thé        	Spanish   	té                 	Scots     	tea [tiː] ~ [teː]	Sundanese	entèh
Swedish     	te        	Tamil            	தேநீர thenīr	Telugu    	తేనీళ్ళు tēnīru    	Welsh     	te               	Yiddish  	טיי, tei
Both (1), (2) from Latin herba thea
Country   	Name     	Country   	Name          	Country   	Name       	Country    	Name           	Country	Name
Albanian  	çaj      	Amharic   	pronounced shy	Arabic    	شاي shai   	Assyrian   	pronounced chai	Azeri  	çay
Bengali   	চা       	Bosnian   	čaj           	Bulgarian 	чай chai   	Capampangan	cha            	Cebuano	tsa
Croatian  	čaj      	Czech     	čaj           	English   	char, slang	Georgian   	ჩაი, chai      	Greek  	τσάι tsái
Gujarati  	cha      	Hindi     	चाय chai      	Javanese  	tèh        	Japanese   	, , cha        	Kannada	Chaha
Kazakh    	шай shai 	Korean    	茶,차 cha       	Macedonian	чај, čaj   	Malayalam  	"chaya"        	Marathi	chahaa
Mongolian 	цай, tsai	Nepali    	cheeya        	Oriya     	cha        	Persian    	چای chaay      	Punjabi	ਚਾਹ
Portuguese	chá      	Romanian  	ceai          	Russian   	чай, chai  	Serbian    	чај, čaj       	Slovak 	čaj
Slovene   	čaj      	Somali    	shaax         	Swahili   	chai       	Tagalog    	tsaa           	Thai   	ชา, cha
Tibetan   	ཇ་ja     	Tlingit   	cháayu        	Turkish   	çay        	Ukrainian  	чай chai       	Urdu   	چاى
Uzbek     	choy     	Vietnamese	*trà and chè  	          	           	           	               	       	
* they are both direct derivatives of the Chinese 茶; the latter term is used mainly in the north and describes a tea made with freshly-picked leaves.
===discussion and thought===
Please take a look at the above table and leave any input here thanks.. --Appletrees 23:47, 1 December 2007 (UTC)
replies: text: Thank you for the answer. I will go ahead to add it onto the article. ^^--Appletrees 02:26, 3 December 2007 (UTC)
thread_title:  Changing the style of the etymology section 

message: Please take a look at the above table and leave any input here thanks.. --Appletrees 23:47, 1 December 2007 (UTC)
replies: text: Thank you for the answer. I will go ahead to add it onto the article. ^^--Appletrees 02:26, 3 December 2007 (UTC)
thread_title: discussion and thought

message: I don't understand the table at all. There are two conflicting sets of figures, and there is no header to explain what the two sets of figures represent.
Also, the table conflicts with the map. The map indicates no significant amount of tea is produced in Indonesia, but the table indicates Indonesia is one of the world's major tea producers. 
Someone who knows things should fix this.
Ordinary Person (talk) 09:09, 24 December 2007 (UTC)
thread_title:  Statistics section 

message: I don't understand the table at all. There are two conflicting sets of figures, and there is no header to explain what the two sets of figures represent.
Also, the table conflicts with the map. The map indicates no significant amount of tea is produced in Indonesia, but the table indicates Indonesia is one of the world's major tea producers. 
Someone who knows things should fix this.
Ordinary Person (talk) 09:09, 24 December 2007 (UTC)
thread_title:  Statistics section 

message: Is there any truth to the claim that tea makes you calmer? Does your pulse go down after drinking a cup of tea?  —Preceding unsigned comment added by 71.139.202.21 (talk) 07:30, 4 January 2008 (UTC)
replies: text: Calmness through Theanine perhaps? Sjschen (talk) 15:27, 25 January 2008 (UTC)
replies: text: The calming effect might be a reference to Chamomile herbal tea which is cited for calming and digestive issues as it is a mild sedative. It has the following chemcals: bisabolol (essential oil), lactones, coumarins, glycosides. Please note that chamomile tea is not infact made from tea (as in the plant Camellia sinensis) but rather it is an herbal infusion (tisane). Zidel333 (talk) 19:34, 25 January 2008 (UTC)

text: Caffeine is indead an active ingredient which like any active have different impact on the body dependind on the amount you drink. Do simple a experiment: drink a coffee one evening and the next day drink a tea. You will see the result will be different. Sensonet (talk) 10:10, 7 February 2008 (UTC)
thread_title:  Calmness? 

message: How about removing the tea companies from this section? Otherwise it will get to big. There can instead be a link to a list of them based on the [Category:Tea brands] page. What do people think? Malick78 (talk) 13:57, 4 January 2008 (UTC)
thread_title: See also clean-up

message: Australia is not shown as a tea producing nation in this article's graphic.
However, Nerada Tea have quite a large plantation near Cairns in Queensland.
http://www.neradatea.com.au
There are also several other growers, such as Madura Tea, Daintree Tea and Northern Rivers Tea.
Australia is also shown as a "tea producing nation" in the article that is cited under the graphic.
121.44.93.124 (talk) 11:11, 7 January 2008 (UTC)
thread_title:  Tea in Australia 

message: Tea is a beverage made by steeping processed leaves, buds, or twigs of the tea bush, Camellia sinensis, in hot water for a few minutes.
change to -->
Tea is an infusion made by steeping processed leaves, buds, or twigs of the tea bush into hot water. The steeping usually thanks no longer than a few minutes.
-> "usually thanks" ???? 
This rewrite should be done to show the similarities between herbal tea, mate, tea, ...
Please look into and change this line. Thanks.
KVDP (talk) 13:43, 16 January 2008 (UTC)
thread_title:  First line rewrite 

message: This article says that Catherine of Braganza brought tea to the English court when she married Charles II in 1660, and that Samuel Pepys mentioned tea "the same year." But according to the article Catherine of Braganza, she didn't marry him or arrive in England until 1662. - Montréalais (talk) 17:04, 16 January 2008 (UTC)
thread_title: Contradiction regarding Catherine of Braganza

message: Well? 63.227.5.54 (talk) 07:53, 25 January 2008 (UTC)
replies: text: What do you mean by "plain tea"? Sjschen (talk) 14:22, 25 January 2008 (UTC)
replies: text: If by plain you mean traditional Western tea (e.g. a non-flavored blend of Black tea that is withered, oxidized and/or placed in a teabag), then yeah. Check out the Black Tea article. Its quite helpful. Zidel333 (talk) 15:09, 25 January 2008 (UTC)
thread_title:  Where is just plain tea? 

message: OK, I've been reading up on Tetsubins (Japanese iron teapots) for a while now, and I'm getting contradictory information on them. Essentially, they are kettles in Asia, that is to say all they do is brew the hot water for infusion. In the West however people believe that iron teapots are just that, tea pots to brew the tea in. Not kettles. This may partially be explained as the kettles are very small, and look like a tea pot for 2. The main issue is that iron, unlike other metals, reacts to the tea forming tannins  and thus damaging the flavor of the tea. So, if this is all true, and we are to agree with the original and correct usage of the tetsubin is a kettle, then the entire article needs to be rewritten. 
Any thoughts? Am I wrong here? I'm looking up sources right now. Zidel333 (talk) 20:04, 25 January 2008 (UTC)
thread_title:  Tetsubin article help 

message: In Spanish, monosyllabic words are never diacritically accented. So the word for tea is te, not té.
*I'm a Spanish native speaker and I can assure that the word té must be written with accent. It's true that monosyllabic words are not usually accented in my language, but they are when a monosyllabic word has more than one meaning, like in this case. Te (without accent) means something like "to you". As the word has two meanings, when refering to one of them --the drink-- it must be written with accent. Pabletex (talk) 18:20, 2 March 2008 (UTC)
thread_title: A Small Correction

message: Which county in the United Kingdom would you say that is the most famous between them all for its high-quality and well-known tea? If you know any British city that has become famous for its tea, it would also be helpful to me. Pabletex (talk) 18:20, 2 March 2008 (UTC)
thread_title: Tea in the United Kingdom

message: There's a discussion in the German Wikipedia about the correct word for Tea with milk in Great Britain. Does the expression "white tea" exist? And if so, is it just used in families or is it an official term? Dinah --217.87.215.29 (talk) 21:22, 7 March 2008 (UTC)
thread_title:  White Tea 

message: correct tea temperatures are:
*100°Celsius for fermented tea (black)
*90°-100° Celsius for semi-feremented tea (oolong, ...)
*70-80° Celsius for unfermented tea (green, ...)
reference: "The Okinawa program" by Willcox, Willcox and Suzuki. (page 131)
Alter the article with this information.
Thanks.
87.64.201.184 (talk) 08:25, 11 March 2008 (UTC)
thread_title:  Tea temperatures 

message: Something is wrong with the the footnotes, and has been so prior to my editing. More experienced users should take a look at the footnotes and solve the problem. Vtria 08 (talk) 19:00, 21 March 2008 (UTC)
thread_title: Footnotes

message: I copied/pasted the quote in the "Potential effects of tea on health" section and later removed the footnote '(Chen 1999)' from the quote. 
The exact quote from "Mondal, T.K. (2007), "Tea", in Pua, E.C. & Davey, M.R., Biotechnology in Agriculture and Forestry, vol. 60: Transgenic Crops V, Berlin: Springer, pp. 519–535, " is given below: 
The economic importance of the genus Camellia is attributed primarily to
tea. Several books have been published describing the beneficial properties
to health of tea (Kuroda and Hara 2004). Tea leaves contain more than 700
chemicals, among which the compounds closely related to human health are
flavanoides, amino acids, vitamins (C, E and K), caffeine and polysaccharides.
Moreover, ‘teadrinking’hasrecentlyproventobeassociatedwithcell-mediated
immune function of the human body. Tea plays an important role in improving
beneficial intestinal microflora, as well as providing immunity against intestinal
disorders and in protecting cell membranes from oxidative damage. Tea
also prevents dental caries due to the presence of fluorine. The role of tea is well
establishedinnormalizing bloodpressure, lipid depressing activity, prevention
of coronary heart diseases and diabetes by reducing the blood-glucose activity
(Chen 1999). Tea also possesses germicidal and germistatic activities against
various gram positive and gram negative human pathogenic bacteria (Chen 1999). Both green and black tea infusions contain a number of antioxidants,
mainly catechins that have anti-carcinogenic, anti-mutagenic and anti-tumor
properties.
Is it absolutely essential that we retain "(Kuroda and Hara 2004)" and "(Chen 1999)"?  
Only "(Chen 1999)" is in the article right now.
Sincere Regards,
Vtria 08 (talk) 17:06, 23 March 2008 (UTC)
replies: text: Thanks for taking care of the in-line citations. Vtria 08 (talk) 23:51, 27 March 2008 (UTC)
thread_title: Chen 1999

message: The word "char" or "cha" is also the word for tea in many Indian languages, is there a correlation between the origins of the word, or did it migrate to one country to another, namely China or India?Storms991 (talk) 02:33, 1 April 2008 (UTC)
thread_title: Char

message: Wait, so a book on tea was called Cha Jing?  Please tell me that's not pronounced "cha-ching". - Denimadept (talk) 23:03, 14 April 2008 (UTC)
replies: text: No, it's not. It's 茶经, or chá jīng. If you were going with Wade-Giles, however, it would be "ching," as in I Ching. bibliomaniac15 Hey you! Stop lazing around and help fix this article instead! 23:07, 14 April 2008 (UTC)
replies: text: Whew.  That would've been too apropos for comfort.  Thanks. - Denimadept (talk) 23:10, 14 April 2008 (UTC)
thread_title:  Cha Jing 

message: were the pyramid tea bags not invented by pg tips?  —Preceding unsigned comment added by 81.207.2.228 (talk) 12:40, 24 May 2008 (UTC)
thread_title: Pyramid

message: I've heard about mongolians drinking what they call salted tea.
Have you heard about it before, and if yes how do they make it? I suppose its more then just adding salt to the tea.  —Preceding unsigned comment added by 87.51.64.243 (talk) 17:03, 20 July 2008 (UTC)
replies: text: Could it be related to Butter tea? That's a Tibetan drink which is (apparently) salty. shellac (talk) 13:09, 21 July 2008 (UTC)
thread_title:  Salted Tea? 

message: The article states in the opening paragraph :
    Tea is an infusion made by steeping processed leaves, buds, or twigs of the tea bush, Camellia sinensis, in hot water for several minutes, after which it is drunk.
However, this is not always the case.  For example, it is common in Pakistan (and presumably India) to brew tea in boiling or simmmering milk and then add water (or not).  It is also common to add cardamom pods to the milk whilst it is brewing.  This produces a markedly different flavour to tea brewed in water, even if the final ratio of milk to water is the same - probably due to the continued boiling and the fact that milk, being an emulsion, is a less effective solvent than water (this is especially true of full-fat milk and buffalo milk (which is higher in fat, protein and calcium, and also common to Pakistan)).  —Preceding unsigned comment added by 82.163.165.185 (talk) 13:26, 31 July 2008 (UTC)
thread_title:  Brewed in Water