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Line 581: − | style="text-align:left;"|{{flag|China}}||align="right"|{{formatnum:1274984}}||align="right"|{{formatnum:1375780}}||align="right"|{{formatnum:1467467}}+ − | style="text-align:left;"|{{flag|India}}||align="right"|{{formatnum:987000}}||align="right"|{{formatnum:972700}}||align="right"|{{formatnum:991180}}+ − | style="text-align:left;"|{{flag|Kenya}}||align="right"|{{formatnum:345800}}||align="right"|{{formatnum:314100}}||align="right"|{{formatnum:399000}}+ − | style="text-align:left;"|{{flag|Sri Lanka}}||align="right"|{{formatnum:318700}}||align="right"|{{formatnum:290000}}||align="right"|{{formatnum:282300}}+ − | style="text-align:left;"|{{flag|Turkey}}||align="right"|{{formatnum:198046}}||align="right"|{{formatnum:198601}}||align="right"|{{formatnum: 235000}}+ − | style="text-align:left;"|{{flag|Vietnam}}||align="right"|{{formatnum:173500}}||align="right"|{{formatnum:185700}}||align="right"|{{formatnum:198466}}+ − | style="text-align:left;"|{{flag|Iran}}||align="right"|{{formatnum:165717}}||align="right"|{{formatnum:165717}}||align="right"|{{formatnum:165717}}+ − | style="text-align:left;"|{{flag|Indonesia}}||align="right"|{{formatnum:150851}}||align="right"|{{formatnum:146440}}||align="right"|{{formatnum:150000}}+ − | style="text-align:left;"|{{flag|Argentina}}||align="right"|{{formatnum:80142}}||align="right"|{{formatnum:71715}}||align="right"|{{formatnum:88574}}+ − | style="text-align:left;"|{{flag|Japan}}||align="right"|{{formatnum:96500}}||align="right"|{{formatnum:86000}}||align="right"|{{formatnum:85000}}+ Line 669:
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Tea has been promoted for having a variety of positive health benefits, though generally these benefits have not been adequately demonstrated in humans.
Tea has been promoted for having a variety of positive health benefits, though generally these benefits have not been adequately demonstrated in humans.
The phrase "herbal tea" usually refers to infusions of fruit or herbs made without the tea plant, such as [[rosehip]] tea, [[chamomile]] tea or [[rooibos]] tea. Alternative phrases for this are [[tisane]] or herbal infusion, both bearing an implied contrast with "tea" as it is construed here.
The phrase "herbal tea" usually refers to infusions of fruit or herbs made without the tea plant, such as rosehip tea, chamomile tea or [[rooibos]] tea. Alternative phrases for this are [[tisane]] or herbal infusion, both bearing an implied contrast with "tea" as it is construed here.
==Cultivation and harvesting==
==Cultivation and harvesting==
[[File:TeaLeaves.JPG|thumb|Fresh tea leaves of different sizes: The smaller the leaf, the more expensive the tea.]]
[[File:TeaLeaves.JPG|thumb|Fresh tea leaves of different sizes: The smaller the leaf, the more expensive the tea.]]
Teas can generally be divided into categories based on how they are processed. There are at least six different types of tea: [[white tea|white]], [[yellow tea|yellow]], [[green tea|green]], [[oolong]] (or ''wulong''), [[black tea|black]] (called ''red tea'' in China), and [[post-fermented tea]] (or ''black tea'' for the Chinese) of which the most commonly found on the market are white, green, oolong, and black. Some varieties, such as traditional oolong tea and [[Pu-erh tea]], a post-fermented tea, can be used medicinally.
Teas can generally be divided into categories based on how they are processed. There are at least six different types of tea: [[white tea|white]], [[yellow tea|yellow]], [[green tea|green]], [[oolong]], [[black tea|black]] (called ''red tea'' in China), and [[post-fermented tea]] (or ''black tea'' for the Chinese) of which the most commonly found on the market are white, green, oolong, and black. Some varieties, such as traditional oolong tea and [[Pu-erh tea]], a post-fermented tea, can be used medicinally.
After picking, the tea leaves soon begin to wilt and [[Oxidation|oxidize]], unless they are immediately dried. The leaves turn progressively darker as their chlorophyll breaks down and tannins are released. This enzymatic oxidation process is caused by the plant's intracellular enzymes and causes the tea to darken. In tea processing, the darkening is stopped at a predetermined stage by heating, which deactivates the enzymes responsible. In the production of black teas, the halting of oxidization by heating is carried out simultaneously with drying.
After picking, the tea leaves soon begin to wilt and [[Oxidation|oxidize]], unless they are immediately dried. The leaves turn progressively darker as their chlorophyll breaks down and tannins are released. This enzymatic oxidation process is caused by the plant's intracellular enzymes and causes the tea to darken. In tea processing, the darkening is stopped at a predetermined stage by heating, which deactivates the enzymes responsible. In the production of black teas, the halting of oxidization by heating is carried out simultaneously with drying.
Although 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. The aim of blending is to obtain better taste, higher price, or both, as a more expensive, better-tasting tea may cover the inferior taste of cheaper varieties.
Although 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. The aim of blending is to obtain better taste, higher price, or both, as a more expensive, better-tasting tea may cover the inferior taste of cheaper varieties.
Some teas are not pure varieties, but have been enhanced through additives or special processing. Tea is highly receptive to inclusion of various aromas; this may cause problems in processing, transportation, and storage, but also allows for the design of an almost endless range of scented and flavored variants, such as [[bergamot orange|bergamot]] ([[Earl Grey tea|Earl Grey]]), [[vanilla]], and caramel.
Some teas are not pure varieties, but have been enhanced through additives or special processing. Tea is highly receptive to inclusion of various aromas; this may cause problems in processing, transportation, and storage, but also allows for the design of an almost endless range of scented and flavored variants, such as bergamot ([[Earl Grey tea|Earl Grey]]), vanilla, and caramel.
==Content==
==Content==
The Chinese character for tea is [[wikt:茶|茶]]. It is pronounced differently in the various Chinese dialects. Most pronounce it along the lines of ''cha'' (Mandarin has ''chá''), but the Min varieties along the central coast of China and in Southeast Asia pronounce it like ''te''. These two pronunciations of the Chinese word for tea have made their separate ways into other languages around the world:
The Chinese character for tea is [[wikt:茶|茶]]. It is pronounced differently in the various Chinese dialects. Most pronounce it along the lines of ''cha'' (Mandarin has ''chá''), but the Min varieties along the central coast of China and in Southeast Asia pronounce it like ''te''. These two pronunciations of the Chinese word for tea have made their separate ways into other languages around the world:
*'''Te''' is from ''tê'' in the [[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 to Western Europe.
*'''Te''' is from ''tê'' in the 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 to Western Europe.
*'''Cha''' is from the [[Cantonese]] ''chàh'', spoken in [[Guangzhou]] (Canton) and the ports of Hong Kong and [[Macau]], also major points of contact, especially with the Portuguese, who spread it to India in the 16th century. The Korean and Japanese words ''cha'' come from the Mandarin ''chá''.
*'''Cha''' is from the Cantonese ''chàh'', spoken in Guangzhou (Canton) and the ports of Hong Kong and Macau, also major points of contact, especially with the Portuguese, who spread it to India in the 16th century. The Korean and Japanese words ''cha'' come from the Mandarin ''chá''.
The widespread form '''''chai''''' comes from Persian چای ''chay''. This derives from Mandarin ''chá'', which passed by the silk road to Central Asia and Persia, where it picked up the Persian grammatical suffix ''-yi'' before passing on to Russian, Arabic, Urdu, Turkish, etc.
The widespread form '''''chai''''' comes from Persian چای ''chay''. This derives from Mandarin ''chá'', which passed by the silk road to Central Asia and Persia, where it picked up the Persian grammatical suffix ''-yi'' before passing on to Russian, Arabic, Urdu, Turkish, etc.
! style="width:85px;"|Name
! style="width:85px;"|Name
|-
|-
| style="background:#eee;"| [[Afrikaans]]
| style="background:#eee;"| Afrikaans
|''tee''
|''tee''
| style="background:#eee;"| [[Western Armenian|Armenian (Western Dialect)]]
| style="background:#eee;"| Armenian
|թեյ ''tey''
|թեյ ''tey''
| style="background:#eee;"| [[Basque language|Euskara]]
| style="background:#eee;"| Euskara
|''tea''
|''tea''
| style="background:#eee;"| [[Catalan language|Catalan]]
| style="background:#eee;"| Catalan
|''te''
|''te''
| style="background:#eee;"| [[Czech language|Czech]]
| style="background:#eee;"| Czech
|''té'' or ''thé'' <small><sub>(1)</sub></small>
|''té'' or ''thé'' <small><sub>(1)</sub></small>
|-
|-
| style="background:#eee;"| [[Danish language|Danish]]
| style="background:#eee;"| Danish
|''te''
|''te''
| style="background:#eee;"| [[Dutch language|Dutch]]
| style="background:#eee;"| Dutch
|''thee''
|''thee''
| style="background:#eee;"| [[English language|English]]
| style="background:#eee;"| English
|''tea''
|''tea''
| style="background:#eee;"| [[Esperanto]]
| style="background:#eee;"| Esperanto
|''teo''
|''teo''
| style="background:#eee;"| [[Estonian language|Estonian]]
| style="background:#eee;"| Estonian
|''tee''
|''tee''
|-
|-
| style="background:#eee;"| [[Faroese language|Faroese]]
| style="background:#eee;"| Faroese
|''te''
|''te''
| style="background:#eee;"| [[Finnish language|Finnish]]
| style="background:#eee;"| Finnish
|''tee''
|''tee''
| style="background:#eee;"| [[French language|French]]
| style="background:#eee;"| French
|''thé''
|''thé''
| style="background:#eee;"| [[West Frisian language|West Frisian]]
| style="background:#eee;"| West Frisian
|''tee''
|''tee''
| style="background:#eee;"| [[Galician language|Galician]]
| style="background:#eee;"| Galician
|''té''
|''té''
|-
|-
| style="background:#eee;"| [[German language|German]]
| style="background:#eee;"| German
|''Tee''
|''Tee''
| style="background:#eee;"| [[Greek language|Greek]]
| style="background:#eee;"| Greek
|τέϊον ''téïon''
|τέϊον ''téïon''
| style="background:#eee;"| [[Hebrew language|Hebrew]]
| style="background:#eee;"| Hebrew
|תה, ''te''
|תה, ''te''
| style="background:#eee;"| [[Hungarian language|Hungarian]]
| style="background:#eee;"| Hungarian
|''tea''
|''tea''
| style="background:#eee;"| [[Icelandic language|Icelandic]]
| style="background:#eee;"| Icelandic
|''te''
|''te''
|-
|-
| style="background:#eee;"| [[Indonesian language|Indonesian]]
| style="background:#eee;"| Indonesian
|''teh''
|''teh''
| style="background:#eee;"| [[Irish language|Irish]]
| style="background:#eee;"| Irish
|''tae''
|''tae''
| style="background:#eee;"| [[Italian language|Italian]]
| style="background:#eee;"| Italian
| ''tè'', ''thè'' or ''the''
| ''tè'', ''thè'' or ''the''
| style="background:#eee;"| [[Javanese language|Javanese]]
| style="background:#eee;"| Javanese
| ''tèh''
| ''tèh''
| style="background:#eee;"| [[Khmer language|Khmer]]
| style="background:#eee;"| Khmer
| តែ ''tae''
| តែ ''tae''
|-
|-
| style="background:#eee;"| scientific [[Latin]]
| style="background:#eee;"| Latin
| ''thea''
| ''thea''
| style="background:#eee;"| [[Latvian language|Latvian]]
| style="background:#eee;"| Latvian
|''tēja''
|''tēja''
| style="background:#eee;"| [[Leonese language|Leonese]]
| style="background:#eee;"| Leonese
| ''té''
| ''té''
| style="background:#eee;"| [[Limburgish]]
| style="background:#eee;"| Limburgish
|''tiè''
|''tiè''
| style="background:#eee;"| [[Low German|Low Saxon]]
| style="background:#eee;"| Low Saxon
|''Tee'' {{IPA|[tʰɛˑɪ]}} or ''Tei'' {{IPA|[tʰaˑɪ]}}
|''Tee''
|-
|-
| style="background:#eee;"| [[Malay language|Malay]]
| style="background:#eee;"| Malay
|''teh''
|''teh''
| style="background:#eee;"| [[Malayalam language|Malayalam]]
| style="background:#eee;"| Malayalam
|തേയില ''Thēyila''
|തേയില ''Thēyila''
| style="background:#eee;"| [[Maltese language|Maltese]]
| style="background:#eee;"| Maltese
| ''tè''
| ''tè''
| style="background:#eee;"| [[Mongolian language|Mongolian]]
| style="background:#eee;"| Mongolian
|цай ''tsai''
|цай ''tsai''
| style="background:#eee;"| [[Norwegian language|Norwegian]]
| style="background:#eee;"| Norwegian
|''te''
|''te''
|-
|-
| style="background:#eee;"| [[Occitan language|Occitan]]
| style="background:#eee;"| Occitan
|''tè''
|''tè''
| style="background:#eee;"| [[Polish language|Polish]]
| style="background:#eee;"| Polish
|''herbata''<small><sub>(2)</sub></small>
|''herbata''<small><sub>(2)</sub></small>
| style="background:#eee;"| [[Kannada language|Kannada]]
| style="background:#eee;"| Kannada
|''ಚಹಾ''
|''ಚಹಾ''
| style="background:#eee;"| [[Scottish Gaelic language|Scots Gaelic]]
| style="background:#eee;"| Scots Gaelic
|''tì'', ''teatha''
|''tì'', ''teatha''
| style="background:#eee;"| [[Sinhala language|Sinhalese]]
| style="background:#eee;"| Sinhalese
|'' té ''තේ
|'' té ''තේ
|-
|-
| style="background:#eee;"| [[Spanish language|Spanish]]
| style="background:#eee;"| Spanish
|''té''
|''té''
| style="background:#eee;"| [[Scots language|Scots]]
| style="background:#eee;"| Scots
|''tea'' {{IPA|[tiː] ~ [teː]}}
|''tea''
| style="background:#eee;"| [[Sundanese language|Sundanese]]
| style="background:#eee;"| Sundanese
|''entèh''
|''entèh''
| style="background:#eee;"| [[Swedish language|Swedish]]
| style="background:#eee;"| Swedish
|''te''
|''te''
| style="background:#eee;"| [[Tamil language|Tamil]]
| style="background:#eee;"| Tamil
|தேநீர் ''theneer'' <small><sub>(3)</sub></small>
|தேநீர் ''theneer'' <small><sub>(3)</sub></small>
|-
|-
| style="background:#eee;"| [[Telugu language|Telugu]]
| style="background:#eee;"| Telugu
|తేనీరు ''theneeru''
|తేనీరు ''theneeru''
| style="background:#eee;"| [[Welsh language|Welsh]]
| style="background:#eee;"| Welsh
|''te''
|''te''
| style="background:#eee;"|
| style="background:#eee;"|
| だ ''da'', た ''ta'' <small><sub>(1)</sub></small>
| だ ''da'', た ''ta'' <small><sub>(1)</sub></small>
| style="background:#eee;"| Korean
| style="background:#eee;"| Korean
| 다 ''da'' {{IPA-ko|ta|}} <small><sub>(1)</sub></small>
| 다 ''da''<small><sub>(1)</sub></small>
|}
|}
* <small><sup>(1)</sup></small> ''cha'' is an alternative pronunciation of "tea" in Japanese and Korean; see below
* <small><sup>(1)</sup></small> ''cha'' is an alternative pronunciation of "tea" in Japanese and Korean; see below
! style="width:85px;"|Name
! style="width:85px;"|Name
|-
|-
| style="background:#eee;"| [[Assamese language|Assamese]]
| style="background:#eee;"| Assamese
|চাহ ''sah''
|চাহ ''sah''
| style="background:#eee;"| [[Bengali Language|Bangla]]
| style="background:#eee;"| Bangla
|চা ''cha''
|চা ''cha''
| style="background:#eee;"| [[Pampangan language|Kapampangan]]
| style="background:#eee;"| Kapampangan
|''cha''
|''cha''
| style="background:#eee;"| [[Cebuano language|Cebuano]]
| style="background:#eee;"| Cebuano
|''tsa''
|''tsa''
| style="background:#eee;"| English
| style="background:#eee;"| English
|''cha'' or ''char''
|''cha'' or ''char''
|-
|-
| style="background:#eee;"| [[Gujarati language|Gujarati]]
| style="background:#eee;"| Gujarati
|ચા ''chā''
|ચા ''chā''
| style="background:#eee;"| Japanese
| style="background:#eee;"| Japanese
|チャ ''cha'', さ ''sa'' <small><sub>(1)</sub></small>
| style="background:#eee;"| [[Kannada]]
| style="background:#eee;"| Kannada
|ಚಹಾ ''chahā''
|ಚಹಾ ''chahā''
| style="background:#eee;"| [[Khasi language|Khasi]]
| style="background:#eee;"| Khasi
|''sha''
|''sha''
| style="background:#eee;"| [[Konkani language|Konkani]]
| style="background:#eee;"| Konkani
|चा ''chā''
|चा ''chā''
|-
|-
| style="background:#eee;"| Korean
| style="background:#eee;"| Korean
|차 ''cha'' <small><sub>(1)</sub></small>
|style="background:#eee;" | [[Kurdish language|Kurdish]]
|style="background:#eee;" | [[Kurdish language|Kurdish]]
|''ça''
|''ça''
| style="background:#eee;"| [[Lao language|Lao]]
| style="background:#eee;"| Lao
|ຊາ ''saa''
|ຊາ ''saa''
| style="background:#eee;"| [[Malayalam language|Malayalam]]
| style="background:#eee;"| Malayalam
| ''chāyā''
| ''chāyā''
| style="background:#eee;"| [[Marathi language|Marathi]]
| style="background:#eee;"| [[Marathi language|Marathi]]
|चहा ''chahā''
|चहा ''chahā''
|-
|-
| style="background:#eee;"| [[Oriya language|Oriya]]
| style="background:#eee;"| Oriya
|ଚା ''cha''
|ଚା ''cha''
| style="background:#eee;"|[[Persian language|Persian]]
| style="background:#eee;"|Persian
|چا ''chā''
|چا ''chā''
| style="background:#eee;"| [[Punjabi language|Punjabi]]
| style="background:#eee;"| Punjabi
|چا ਚਾਹ ''chāh''
|چا ਚਾਹ ''chāh''
| style="background:#eee;"| [[Portuguese language|Portuguese]]
| style="background:#eee;"| Portuguese
|''chá''
|''chá''
| style="background:#eee;"| [[Sindhi language|Sindhi]]
| style="background:#eee;"| Sindhi
|''chahen چانهه''
|''chahen چانهه''
|-
|-
| style="background:#eee;"| [[Somali language|Somali]]
| style="background:#eee;"| Somali
|''shaah''
|''shaah''
| style="background:#eee;"| [[Sylheti language|Sylheti]]
| style="background:#eee;"| Sylheti
|''sa''
|''sa''
| style="background:#eee;"| [[Tagalog language|Tagalog]]
| style="background:#eee;"| Tagalog
|''tsaa''
|''tsaa''
| style="background:#eee;"| [[Thai language|Thai]]
| style="background:#eee;"| Thai
|ชา ''cha''
|ชา ''cha''
| style="background:#eee;"| [[Standard Tibetan|Tibetan]]
| style="background:#eee;"| Tibetan
|ཇ་ ''ja''
|ཇ་ ''ja''
|-
|-
| style="background:#eee;"| [[Turkish language|Turkish]]
| style="background:#eee;"| Turkish
|''çay''
|''çay''
| style="background:#eee;"| [[Vietnamese language|Vietnamese]]
| style="background:#eee;"| Vietnamese
|''trà'' and ''chè'' <small><sub>(2)</sub></small>
|''trà'' and ''chè'' <small><sub>(2)</sub></small>
| style="background:#eee;"|
| style="background:#eee;"|
|}
|}
<small>Notes: </small>
<small>Notes: </small>
* <small><sup>(1)</sup></small> The main pronunciations of [[wikt:茶|茶]] in Korea and Japan are [[wikt:차|차]] ''cha'' and [[wikt:ちゃ|ちゃ]] ''cha'', respectively. (Japanese ''ocha'' ([[wikt:おちゃ|おちゃ]]) is [[Honorific speech in Japanese|honorific]].) These are connected with the pronunciations at the capitals of the [[Song Dynasty|Song]] and [[Ming Dynasty|Ming]] dynasties.
* <small><sup>(1)</sup></small> The main pronunciations of [[wikt:茶|茶]] in Korea and Japan are [[wikt:차|차]] ''cha'' and [[wikt:ちゃ|ちゃ]] ''cha'', respectively. (Japanese ''ocha'' ([[wikt:おちゃ|おちゃ]]) is honorific.) These are connected with the pronunciations at the capitals of the Song and Ming dynasties.
* <small><sup>(2)</sup></small> ''Trà'' and ''chè'' are variant pronunciations of 茶; the latter is used mainly in northern Vietnam and describes a tea made with freshly picked leaves.
* <small><sup>(2)</sup></small> ''Trà'' and ''chè'' are variant pronunciations of 茶; the latter is used mainly in northern Vietnam and describes a tea made with freshly picked leaves.
===Derivatives of ''chay''===
===Derivatives of ''chay''===
{| class="wikitable"
{| class="wikitable"
! style="width:85px;"|Name
! style="width:85px;"|Name
|-
|-
| style="background:#eee;"| [[Chechen language|Chechen]]
| style="background:#eee;"| Chechen
|''чай''
|''чай''
| style="background:#eee;"| [[Albanian language|Albanian (Tosk)]]
| style="background:#eee;"| Albanian
|''çaj''
|''çaj''
| style="background:#eee;"| [[Amharic language|Amharic]]
| style="background:#eee;"| Amharic
|ሻይ ''shai''
|ሻይ ''shai''
| style="background:#eee;"| [[Arabic language|Arabic]]
| style="background:#eee;"| Arabic
|شاي ''shāy''
|شاي ''shāy''
| style="background:#eee;"| [[Assyrian Neo-Aramaic language|Aramaic]]
| style="background:#eee;"| Aramaic
|ܟ݈ܐܝ ''chai''
|ܟ݈ܐܝ ''chai''
|-
|-
| style="background:#eee;"| [[Eastern Armenian|Armenian (Eastern Dialect)]]
| style="background:#eee;"| Armenian (Eastern Dialect)
|չայ ''chāi''
|չայ ''chāi''
| style="background:#eee;"| [[Azerbaijani language|Azerbaijani]]
| style="background:#eee;"| Azerbaijani
|''çay''
|''çay''
| style="background:#eee;"| [[Bosnian language|Bosnian]]
| style="background:#eee;"| Bosnian
|''čaj''
|''čaj''
| style="background:#eee;"| [[Bulgarian language|Bulgarian]]
| style="background:#eee;"| Bulgarian
|чай ''chai''
|чай ''chai''
| style="background:#eee;"| [[Croatian language|Croatian]]
| style="background:#eee;"| Croatian
|''čaj''
|''čaj''
|-
|-
| style="background:#eee;"| [[Czech language|Czech]]
| style="background:#eee;"| Czech
|''čaj'' <sub>(2)</sub>
|''čaj'' <sub>(2)</sub>
| style="background:#eee;"| English
| style="background:#eee;"| English
|''chai''
|''chai''
| style="background:#eee;"| [[Finnish language|Finnish dialectal]]
| style="background:#eee;"| Finnish dialectal
|''tsai'', ''tsaiju'', ''saiju'' or ''saikka''
|''tsai'', ''tsaiju'', ''saiju'' or ''saikka''
| style="background:#eee;"| [[Georgian language|Georgian]]
| style="background:#eee;"| Georgian
|ჩაი ''chai''
|ჩაი ''chai''
| style="background:#eee;"| Greek
| style="background:#eee;"| Greek
|τσάι ''tsái''
|τσάι ''tsái''
|-
|-
| style="background:#eee;"| [[Hindi]]
| style="background:#eee;"| Hindi
|चाय ''chāy''
|चाय ''chāy''
| style="background:#eee;"| [[Kazakh language|Kazakh]]
| style="background:#eee;"| Kazakh
|шай ''shai''
|шай ''shai''
| style="background:#eee;"| [[Kyrgyz language|Kyrgyz]]
| style="background:#eee;"| Kyrgyz
|чай ''chai''
|чай ''chai''
| style="background:#eee;"| [[Kinyarwanda]]
| style="background:#eee;"| Kinyarwanda
|''icyayi''
|''icyayi''
| style="background:#eee;"| [[Judeo-Spanish language|Ladino]]
| style="background:#eee;"| Ladino
|צ'יי ''chai''
|צ'יי ''chai''
|-
|-
| style="background:#eee;"| [[Macedonian language|Macedonian]]
| style="background:#eee;"| Macedonian
|''чај''
|''чај''
| style="background:#eee;"| [[Malayalam]]
| style="background:#eee;"| Malayalam
|ചായ ''chaaya''
|ചായ ''chaaya''
| style="background:#eee;"| [[Mongolian language|Mongolian]]
| style="background:#eee;"| Mongolian
|цай ''tsai''
|цай ''tsai''
| style="background:#eee;"| [[Nepali language|Nepali]]
| style="background:#eee;"| Nepali
|''chiyā'' चिया
|''chiyā'' चिया
| style="background:#eee;"| [[Pashto language|Pashto]]
| style="background:#eee;"| Pashto
|چای ''chay''
|چای ''chay''
|-
|-
| style="background:#eee;"| [[Persian language|Persian]]
| style="background:#eee;"| Persian
|چای ''chāī'' <small><sub>(1)</sub></small>
|چای ''chāī'' <small><sub>(1)</sub></small>
| style="background:#eee;"| [[Romanian language|Romanian]]
| style="background:#eee;"| Romanian
|''ceai''
|''ceai''
| style="background:#eee;"| Russian
| style="background:#eee;"| Russian
|чай ''chai''
|чай ''chai''
| style="background:#eee;"| [[Serbian language|Serbian]]
| style="background:#eee;"| Serbian
|чај ''čaj''
|чај ''čaj''
| style="background:#eee;"| [[Slovak language|Slovak]]
| style="background:#eee;"| Slovak
|''čaj''
|''čaj''
|-
|-
| style="background:#eee;"| [[Slovene language|Slovene]]
| style="background:#eee;"| Slovene
|''čaj''
|''čaj''
| style="background:#eee;"| [[Swahili language|Swahili]]
| style="background:#eee;"| Swahili
|''chai''
|''chai''
| style="background:#eee;"| [[Tajik language|Tajik]]
| style="background:#eee;"| Tajik
|чой ''choy''
|чой ''choy''
| style="background:#eee;"| [[Tatar language|Tatar]]
| style="background:#eee;"| Tatar
|''çäy''
|''çäy''
| style="background:#eee;"| [[Tlingit language|Tlingit]]
| style="background:#eee;"| Tlingit
|''cháayu''
|''cháayu''
|-
|-
| style="background:#eee;"| [[Telugu language|Telugu]]
| style="background:#eee;"| Telugu
|''Tenneru''
|''Tenneru''
| style="background:#eee;"| [[Turkish language|Turkish]]
| style="background:#eee;"| Turkish
|''çay''
|''çay''
| style="background:#eee;"| [[Turkmen language|Turkmen]]
| style="background:#eee;"| Turkmen
|''çay''
|''çay''
| style="background:#eee;"| [[Ukrainian language|Ukrainian]]
| style="background:#eee;"| Ukrainian
|чай ''chai''
|чай ''chai''
| style="background:#eee;"| [[Urdu language|Urdu]]
| style="background:#eee;"| Urdu
|چائے ''chai''
|چائے ''chai''
|-
|-
| style="background:#eee;"| [[Uzbek language|Uzbek]]
| style="background:#eee;"| Uzbek
|''choy''
|''choy''
|}
|}
==Preparation==
==Preparation==
[[Image:Teapot P1100116.jpg|thumb|Tea kettle over hot coal at a tea house in [[Jiufen|Jiufen, Taiwan]]]]
[[Image:Teapot P1100116.jpg|thumb|Tea kettle over hot coal at a tea house in Jiufen, Taiwan]]
The traditional method of making or brewing a cup of tea is to place loose tea leaves, either directly or in a tea infuser, into a tea pot or teacup and pour freshly boiled water over the leaves. After a few minutes, the leaves are usually removed again, either by removing the infuser, or by straining the tea while serving.
The traditional method of making or brewing a cup of tea is to place loose tea leaves, either directly or in a tea infuser, into a tea pot or teacup and pour freshly boiled water over the leaves. After a few minutes, the leaves are usually removed again, either by removing the infuser, or by straining the tea while serving.
|-
|-
| White tea
| White tea
| {{convert|65|to|70|C|F}}
| 65 – 70°C
| 1–2 minutes
| 1–2 minutes
| 3
| 3
|-
|-
| Yellow tea
| Yellow tea
| {{convert|70|to|75|C|F}}
| 70 – 75°C
| 1–2 minutes
| 1–2 minutes
| 3
| 3
|-
|-
| Green tea
| Green tea
| {{convert|75|to|80|C|F}}
| 60 – 80°C
| 1–2 minutes
| 1–2 minutes
| 4-6
| 4-6
|-
|-
| Oolong tea
| Oolong tea
| {{convert|80|to|85|C|F}}
| 80 – 95°C
| 2–3 minutes
| 2–3 minutes
| 4-6
| 4-6
|-
|-
| Black tea
| Black tea
| {{convert|99|°C|°F}}
| 95 – 100°C
| 2–3 minutes
| 2–3 minutes
| 2-3
| 2-3
|-
|-
| Pu'er tea
| Pu'er tea
| {{convert|95|to|100|C|F}}
| 95 – 100°C
| Limitless
| 3 - 5 minutes
| Several
| Several
|-
|-
| Tisanes
| Tisanes
| {{convert|99|°C|°F}}
| 90 – 100°C
| 3–6 minutes
| 3–6 minutes
| Varied
| Varied
Some tea sorts are often brewed several times using the same leaves. Historically in China, tea is divided into a number of infusions. The first infusion is immediately poured out to wash the tea, and then the second and further infusions are drunk. The third through fifth are nearly always considered the best infusions of tea, although different teas open up differently and may require more infusions of hot water to produce the best flavor.
Some tea sorts are often brewed several times using the same leaves. Historically in China, tea is divided into a number of infusions. The first infusion is immediately poured out to wash the tea, and then the second and further infusions are drunk. The third through fifth are nearly always considered the best infusions of tea, although different teas open up differently and may require more infusions of hot water to produce the best flavor.
One way to taste a tea, throughout its entire process, is to add hot water to a cup containing the leaves and after about 30 seconds to taste it. As the tea leaves unfold (known as "The Agony of the Leaves"), they give up various parts of themselves to the water and thus the taste evolves. Continuing this from the very first flavours to the time beyond which the tea is quite stewed will allow an appreciation of the tea throughout its entire length.
One way to taste a tea, throughout its entire process, is to add hot water to a cup containing the leaves and after about 30 seconds to taste it. As the tea leaves unfold (known as "The Agony of the Leaves"), they give up various parts of themselves to the water and thus the taste evolves. Continuing this from the very first flavors to the time beyond which the tea is quite stewed will allow an appreciation of the tea throughout its entire length.
Antioxidant content, measured by the lag time for oxidation of cholesterol, is improved by the cold-water steeping of varieties of tea.
Antioxidant content, measured by the lag time for oxidation of cholesterol, is improved by the cold-water steeping of varieties of tea.
==Economics==
==Economics==
[[Image:Tea factory, Pinglin.jpg|thumb|Tea factory in Taiwan]]
[[Image:Tea factory, Pinglin.jpg|thumb|Tea factory in Taiwan]]
Tea is the most popular manufactured drink in the world in terms of consumption. Its consumption equals all other manufactured drinks in the world – including coffee, chocolate, soft drinks, and alcohol – put together. Most tea consumed outside East Asia is produced on large plantations in the hilly regions of India and Sri Lanka, and is destined to be sold to large businesses. Opposite this large-scale industrial production are many small "gardens," sometimes minuscule plantations, that produce highly sought-after teas prized by gourmets. These teas are both rare and expensive, and can be compared to some of the most expensive wines in this respect.
Tea is the most popular manufactured drink in the world in terms of consumption. Its consumption equals all other manufactured drinks in the world – including coffee, chocolate, soft drinks, and alcohol – put together. Most tea consumed outside East Asia is produced on large plantations in the hilly regions of India and Sri Lanka, and is destined to be sold to large businesses. Opposite this large-scale industrial production are many small "gardens," sometimes minuscule plantations, that produce highly sought-after teas prized by gourmets. These teas are both rare and expensive, and can be compared to some of the most expensive wines in this respect.
India is the world's largest tea-drinking nation, although the per capita consumption of tea remains a modest 750 grams per person every year. [[Turkey]], with 2.5 kg of tea consumed per person per year, is the world's greatest per capita consumer.
India is the world's largest tea-drinking nation, although the per capita consumption of tea remains a modest 750 grams per person every year. Turkey, with 2.5 kg of tea consumed per person per year, is the world's greatest per capita consumer.
===Production===
===Production===
!Country !!2008!!2009!!2010
!Country !!2008!!2009!!2010
|-
|-
| China||align="right"|{{formatnum:1274984}}||align="right"|{{formatnum:1375780}}||align="right"|{{formatnum:1467467}}
|-
|-
| India||align="right"|{{formatnum:987000}}||align="right"|{{formatnum:972700}}||align="right"|{{formatnum:991180}}
|-
|-
| Kenya||align="right"|{{formatnum:345800}}||align="right"|{{formatnum:314100}}||align="right"|{{formatnum:399000}}
|-
|-
| Sri Lanka||align="right"|{{formatnum:318700}}||align="right"|{{formatnum:290000}}||align="right"|{{formatnum:282300}}
|-
|-
| Turkey||align="right"|{{formatnum:198046}}||align="right"|{{formatnum:198601}}||align="right"|{{formatnum: 235000}}
|-
|-
| Vietnam||align="right"|{{formatnum:173500}}||align="right"|{{formatnum:185700}}||align="right"|{{formatnum:198466}}
|-
|-
| Iran||align="right"|{{formatnum:165717}}||align="right"|{{formatnum:165717}}||align="right"|{{formatnum:165717}}
|-
|-
| Indonesia||align="right"|{{formatnum:150851}}||align="right"|{{formatnum:146440}}||align="right"|{{formatnum:150000}}
|-
|-
| Argentina||align="right"|{{formatnum:80142}}||align="right"|{{formatnum:71715}}||align="right"|{{formatnum:88574}}
|-
|-
| Japan||align="right"|{{formatnum:96500}}||align="right"|{{formatnum:86000}}||align="right"|{{formatnum:85000}}
|- class="sortbottom"
|- class="sortbottom"
!Total!!{{formatnum:4211397}}!!{{formatnum:4242280}}!!{{formatnum:4518060}}
!Total!!{{formatnum:4211397}}!!{{formatnum:4242280}}!!{{formatnum:4518060}}
==See also==
==See also==
* [[Flowering tea]]
* [[Flowering tea]]
* [[Kombucha]], drink produced from bacteria and yeast grown on tea
* [[Kombucha]], drink produced from bacteria and yeast grown on tea
* [[Tasseography]], a method of divination by reading tea leaves.
* [[Tasseography]], a method of divination by reading tea leaves.
* [[Tea classics]], influential historical monographs of East Asian tea
* [[Tea classics]], influential historical monographs of East Asian tea
===Bibliography===
===Bibliography===
*Claud Bald: Indian Tea. ''A Textbook on the Culture and Manufacture of Tea''. Fifth Edition. Thoroughly Revised and Partly Rewritten by C.J. Harrison. Thacker, Spink & Co., Calcutta 1940 (first edition, 1933).
*Claud Bald: Indian Tea. ''A Textbook on the Culture and Manufacture of Tea''. Fifth Edition. Thoroughly Revised and Partly Rewritten by C.J. Harrison. Thacker, Spink & Co., Calcutta 1940 (first edition, 1933).
* Kit Chow, Ione Kramer (1990): ''All the Tea in China'', China Books & Periodicals Inc. ISBN 0-8351-2194-1.
* Kit Chow, Ione Kramer (1990): ''All the Tea in China'', China Books & Periodicals Inc. ISBN 0-8351-2194-1.
* Lester Packer, Choon Nam Ong, Barry Halliwell (2004): ''Herbal and Traditional Medicine: Molecular Aspects of Health'', CRC Press, ISBN 0-8247-5436-0
* Lester Packer, Choon Nam Ong, Barry Halliwell (2004): ''Herbal and Traditional Medicine: Molecular Aspects of Health'', CRC Press, ISBN 0-8247-5436-0
[[Category:Tea]]
[[de:Tee]]
[[Category:Tea]]
[[es:Té]]