Tea and Circumflex in French: Difference between pages

From Wikipedia, the free encyclopedia
(Difference between pages)
Content deleted Content added
Mubor (talk | contribs)
Added: List of countries by tea consumption per capita
 
 
Line 1: Line 1:
{{French language}}
[[Image:Qi Lan Oolong tea leaf.jpg|thumb|right|Loose dried tea leaves]]
The [[circumflex]] (^) is one of the five [[diacritic]]s used in the [[French language]]. It may be used atop the vowels [[a]], [[e]], [[i]], [[o]], and [[u]].


In French, the circumflex has three primary functions:
{{ChineseText}}
{{IndicText}}


*It affects the pronunciation of ''a'', ''e'', and ''o''; although used on ''i'' and ''u'' as well, it does not affect their pronunciation.
'''Tea''' refers to the cured agricultural product of the leaves, leaf buds, and internodes of ''[[Camellia sinensis]]'', which have been prepared and cured for the market by several recognized methods. Furthermore, the word is used to refer to the aromatic beverage prepared from the cured leaves of the tea shrub by infusion with boiling water.<ref>Webster's Third New International Dictionary</ref> Tea is also the common name of the shrub ''Camellia sinensis'', which has been cultivated from antiquity in China. This shrub is now widely cultivated in Japan, India, Sri Lanka, Indonesia, and other countries.
*It often indicates the historical presence of a letter (commonly ''s'') that has, over the course of linguistic evolution, become silent and fallen away in [[orthography]].
*Less frequently, it is used to distinguish between two [[homophone]]s.


In certain words, the circumflex is [[idiopathic]], and has no precise linguistic role.
The five types of tea are commonly found on the market; [[black tea]], [[oolong tea]], [[green tea]], [[white tea]], and [[pu-erh tea]].


== First usages ==
The term "[[herbal tea]]" usually refers to an [[infusion]] or [[tisane]] of fruit or herbs that contains no ''Camellia sinensis''.<ref>[http://dictionary.reference.com/browse/herbal%20tea Dictionary.com search Herbal tea] URL accessed [[February 15]], [[2007]].</ref>
The circumflex first appeared in written French in the 16th century. It was borrowed from [[Ancient Greek]], and combines the [[acute accent]] and the [[grave accent]]. Grammarian [[Jacobus Sylvius|Jacques Dubois]] (known as '''Sylvius''') is the first writer known to have used the Greek symbol in his writing (although he wrote in [[Latin]]).


Several grammarians of the French [[Renaissance]] attempted to prescribe a precise usage for the diacritic in their treatises on language. It would be the 18th century before the circumflex's usage would become standardized to the customary employment in modern French.
[[Image:Koeh-025.jpg|right|thumb|220px|Tea plant (''Camellia sinensis'') from ''[[Köhler's Medicinal Plants]]''.]]
Tea is one of the most widely-consumed beverages in the world, second only to water.<ref name="Macfarlane">{{cite book|author=Alan Macfarlane|coauthors=Iris Macfarlane|title=The Empire of Tea|page=32|publisher=The Overlook Press|isbn=1-58567-493-1}}</ref> It has a cooling, slightly bitter, [[astringent]] flavor.<ref name="ody"/> It has almost no [[carbohydrate]]s, [[Vegetable fats and oils|fat]], or [[protein]]. Tea is a natural source of the [[amino acid]] [[theanine]], [[methylxanthine]]s such as [[caffeine]], [[theobromine]], and [[theophylline]],<ref>[http://archive.food.gov.uk/maff/archive/food/infsheet/1997/no103/table2a.htm Archive - Food Surveillance Information Sheets<!-- Bot generated title -->]</ref> and [[polyphenol]]ic [[antioxidant]] [[catechins]]<ref name="ody">{{cite book |author=Penelope Ody, |title=Complete Guide to Medicinal Herbs |publisher=Dorling Kindersley Publishing |location=New York, NY |year= |pages=48 |isbn=0-7894-6785-2 |oclc= |doi=}}</ref> (often referred to as [[tannin]]s).


=== Sylvius (1478 or 1489–1555) ===
[[Image:HCAM13.jpg|right|thumb|220px|A tea bush.]]
The word ''tea'' came into the [[English language]] from the [[Chinese language|Chinese]] word for tea ([[wikt:茶|茶]]), which is pronounced ''tê'' in the [[Min Nan]] [[spoken Chinese|spoken variant]]. The [[British slang|British English slang]] word "char" for "tea" arose from its [[Mandarin Chinese]] pronunciation "''cha''" with its spelling affected by British English [[arhotic]] dialect pronunciation.<ref>{{Harvcolnb|Hobhouse|2005|pp=117–118}}</ref>


[[Image:Circonflexes de Sylvius.png|left]]
== Cultivation ==
[[Image:Tea plantation picking.JPG|right|thumb|220px|Plantation workers picking tea in [[Tanzania]].]]
''[[Camellia sinensis]]'' is an [[evergreen]] plant that grows mainly in [[Tropical climate|tropical]] and [[Subtropics|sub-tropical]] climates. However, some varieties can also tolerate [[oceanic climate|marine climates]] and are cultivated as far north as [[Cornwall]] on the UK mainland<ref name="autogenerated1">Telegraph Online, 17 Sept 2005. http://www.telegraph.co.uk/gardening/main.jhtml?xml=/gardening/2005/09/17/gtea17.xml</ref> and [[Seattle]] in the [[United States]].


Sylvius used the circumflex to indicate so-called "false [[diphthongs]]." Early modern French as spoken in Sylvius' time had [[coalescence|coalesced]] all its true diphthongs into phonetic [[monophthongs]]. He justifies its usage in his work ''Iacobii Sylvii Ambiani In Linguam Gallicam Isagoge una, cum eiusdem Grammatica Latinogallica ex Hebraeis Graecis et Latinus authoribus'' (''An Introduction to the Gallic (French) Language, And Its Grammar With Regard to Hebrew, Latin and Greek Authors'') published by [[Robert Estienne]] in 1531. A kind of grammatical survey of French written in Latin, the book relies heavily on the comparison of ancient languages to his contemporary French and explained the specifics of his language. At that time, all [[linguistics|linguistic]] treatises used classical Latin and Greek as their models. Sylvius presents the circumflex in his list of typographic conventions, stating:
In addition to [[hardiness zone|zone 8]] or warmer, it requires at least 50 inches of rainfall a year, and prefers [[Soil pH|acidic soils]].<ref>{{cite book |title=Camellias: A Practical Gardening Guide |last=Rolfe |first=Jim |coauthors=Yvonne Cave |year=2003 |publisher=Timber Press |isbn=0881925772 }}</ref> Many high quality tea plants grow at elevations up to 1500 meters (5,000 ft), as the plants grow more slowly and acquire a better flavor.<ref>{{cite book |title=Tea Cuisine: A New Approach to Flavoring Contemporary and Traditional Dishes |last=Pruess |first=Joanna |year=2006 |publisher=Globe Pequot |isbn=1592287417 }}</ref>


:''aî'', ''eî'', ''oî'', ''oŷ'', ''aû'', ''eû'', ''oû'', diphthongorũ notæ, vt ''maî'', ''pleîn'', ''moî'', ''moŷ'', ''caûſe'', ''fleûr'', ''poûr'', id eſt ''maius'', ''plenus'', ''mihi'', ''mei'', ''cauſa'', ''flos'', ''pro''.
Only the top 1-2 inches of the mature plant are picked. These buds and leaves are called ''flushes'',<ref>{{cite book |author=Elizabeth S. Hayes |title=Spices and Herbs: Lore and Cookery |url=http://books.google.com/books?id=htsIVCwRsEcC&dq= |page=74 |publisher=Courier Dover Publications |year=1980 |ISBN=0486240266 ||accessdate=2008-09-20}}</ref> and a plant will grow a new flush every seven to ten days during the growing season.


:''Translation :'' "''aî'', ''eî'', ''oî'', ''oŷ'', ''aû'', ''eû'', ''oû'', are representations of diphthongs, such as ''maî'', ''pleîn'', ''moî'', ''moŷ'', ''caûse'', ''fleûr'', ''poûr'', or, in Latin, ''maius'', ''plenus'', ''mihi'', ''mei'', ''causa'', ''flos'', ''pro''."
Tea plants will grow into a tree if left undisturbed, but cultivated plants are pruned to waist height for ease of plucking.<ref name="Tea Cultivation">[http://www.britannica.com/EBchecked/topic/585098/tea Britannica Tea Cultivation] URL accessed June, 2007.</ref>


<small>Note : it is not possible given the limitations of Wikipedia and HTML to render properly the graphical conventions used by Sylvius. He placed the circumflex and dieresis (French ''tréma'') not ''atop'' the vowel, but ''between'' the two letters of the diphthong in question. Contrary also to this text, there were no [[italics]] to isolate the [[autonym]]s, and [[punctuation]] has been modernized to reflect current conventions.</small>
Two principal varieties are used, the small-leaved China plant (''C. sinensis sinensis'') and the large-leaved Assam plant (''C. sinensis assamica''). Leaf size is the chief criterion for the classification of tea plants.<ref name=Mondal519>{{Harvnb|Mondal|2007|p=519}}</ref> Based upon this criterion, tea is classified into (1) Assam type characterized by the largest leaves, (2) China type characterized by the smallest leaves and (3) Cambod characterized by leaves of intermediate size.<ref name=Mondal519/>


Sylvius was quite aware that the circumflex was purely a graphical convention. He showed that these diphthongs, even at that time, had been reduced to monophthongs, and used the circumflex to "join" the two letters that had historically been diphthongs into one [[phoneme]]. When two adjacent vowels were to be pronounced independently, Sylvius proposed using the [[dieresis]], called the ''tréma'' in French. Sylvius gives the example ''traî'' (pronounced {{IPA|/trɛ/}} for "je trais") as opposed to ''traï'' (pronounced {{IPA|/tra:i/}} for "je trahis"). Even these groups, however, did not represent true diphthongs (such as the English "try," {{IPA|/traj/}}), but rather adjacent vowels pronounced separately without an interposing [[consonant]]. As French no longer had any true diphthongs, the dieresis alone would have sufficed to distinguish between ambiguous vowel pairs. His circumflex was entirely unneeded. As such the ''tréma'' became standardized in French orthography, and Sylvius' circumflex usage never caught on. But the grammarian had pointed out an important orthographical problem of the time.
== Processing and classification ==
{{main|Tea processing}}
Types of tea are distinguished by the processing they undergo. Leaves of ''Camellia sinensis'' soon begin to wilt and [[Oxidation|oxidize]] if not dried quickly after picking. The leaves turn progressively darker because [[chlorophyll]] breaks down and [[tannin]]s are released. This process, ''enzymatic oxidation'', is called ''fermentation'' in the tea industry although it is not a true fermentation: it is not caused by micro-organisms, and is not an anaerobic process. The next step in processing is to stop the [[oxidation]] process at a predetermined stage by heating, which deactivates the [[enzyme]]s responsible. With black tea this is done simultaneously with drying.
Without careful moisture and temperature control during its manufacture and thereafter, [[Fungus|fungi]] will grow on tea. This form of fungus causes real fermentation that will contaminate the tea with toxic and sometimes [[carcinogen]]ic substances and off-flavors, rendering the tea unfit for consumption.
[[Image:Tea processing chart II.svg|300px|thumb|right|Tea leaf processing methods (Simplified)]]
Tea is traditionally classified based on producing technique:<ref name=LiuTong>{{cite book |author=Liu Tong |title=Chinese tea |publisher= China Intercontinental Press|location=Beijing|year=2005|pages=137 |isbn=7-5085-0835-1|oclc= |doi=}}</ref>
*[[White tea]]: Un-Wilted and unoxidized
*[[Yellow tea]]: Un-wilted and unoxidized but allowed to yellow
*[[Green tea]]: Wilted and unoxidized
*[[Oolong]]: Wilted, bruised, and partially oxidized
*[[Black tea]]: Wilted, crushed, and fully oxidized
*[[Post-fermented tea]]: Green Tea that has been allowed to ferment/compost


At that time, the combination ''eu'' had two pronunciations:
== Blending and additives ==
* {{IPA|/y/}} as in ''sûr'' and ''mûr'', written ''ſeur'', ''meur'' (or as ''ſeûr'' and ''meûr'' in Sylvius' work), or
[[Image:Gorskii 03992u.jpg|thumb|right|220px|Tea weighing station north of [[Batumi]], before 1915]]
* {{IPA|/œ/}} as in ''cœur'' and ''sœur'', written by Sylvius not only with a circumflex, but a circumflex topped with a [[macron]] (which cannot be produced here: the diacritics have been placed side-by-side for illustrative purposes), ''cêūr'' and ''ſêūr''.
{{main|Tea blending and additives}}


Sylvius' proposals were never adopted ''per se'', but he opened the door for discussion among French grammarians to improve and disambiguate French orthography.
Almost all teas in bags and most other teas sold in [[Western world|the West]] are blends. Blending may occur in the tea-planting area (as in the case of [[Assam tea|Assam]]), or teas from many areas may be blended. The aim is to obtain better taste, better price or both, as more expensive, better-tasting tea may cover the inferior taste of cheaper varieties. Blending may also achieve a more consistent taste for the blend, regardless of the variation of taste among pure teas.


=== Étienne Dolet ===
Various teas, as sold, are not pure varieties but have been enhanced through additives or special processing. Tea is indeed 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 variants, such as [[vanilla]]-flavored, [[caramel]]-flavored and many others.
[[Étienne Dolet]], in his ''Maniere de bien traduire d'une langue en aultre : d’aduantage de la punctuation de la langue Francoyse, plus des accents d’ycelle'' (1540), uses the circumflex (this time as a punctuation mark written between two letters) to show three [[metaplasm]]s:
* 1. '''Linguistic [[syncope]]''', or the disappearance of an interior syllable, shown by Dolet as: ''lai^rra'', ''pai^ra'', ''urai^ment'' (''vrai^ment''), ''don^ra'' for ''laiſſera'' (''laissera''), ''paiera'', ''uraiemẽt'' (''vraiment''), ''donnera''. It is worthy of note that before the 14th century, the so-called "mute ''e''" was always pronounced in French as a [[schwa]] ({{IPA|/ə/}}), regardless of position. For example, ''paiera'' was pronounced {{IPA|[pɛəra]}} instead of the modern {{IPA|[pɛra]}}. In the 1300s, however, this unaccented ''e'' began to silence altogether in [[hiatus (linguistics)|hiatus]] and fall away phonemically, although it remained in orthography. Some of the syncopes Dolet cites, however, had the mute ''e'' reintroduced later: his ''lai^rra'' {{IPA|/lɛra/}} is now {{IPA|/lɛsəra/}} or {{IPA|/lɛsra/}}, and ''don^ra'' {{IPA|/dɔ̃ra/}} is today {{IPA|/dɔnəra/}} or {{IPA|/dɔnra/}}.
* 2. '''Haplology''' (the suppression of repeated or close phonemes): Dolet cites forms which no longer exist: ''au^ous'' (''av^ous''), ''n^auous'' (''n^avous'') for ''auez uous'' (''avez-vous'') and ''n'auez uous'' (''n'avez-vous'').
* 3. '''Contraction''' of an ''é'' followed by a mute ''e'' in the feminine plural, possible in poetry, which was rendered as a long close mid-vowel {{IPA|/eː/}}. It is important to remember that mute "e" at the end of a word was pronounced as a schwa until the 17th century. Thus ''pense^es'' {{IPA|[pɑ̃seː]}}, ''ſuborne^es'' (''suborne^es'') for ''pensées'' {{IPA|[pɑ̃seə]}}, ''subornées''. Dolet specifies that the acute accent should be written in noting the contraction. This contraction of two like vowels into one long vowel is also seen in other words, such as ''a^age'' {{IPA|[aːʒə]}} for ''aage'' {{IPA|[aaʒə]}} (''âge'').


Thus Dolet renders the circumflex the sign of silent phonemes, which became one of the uses for which the diacritic is still used today. Although not all his suggested usages were adopted, his work has allowed insight into the historical [[phonetics]] of French. Dolet may have apprised his contribution best in his own words: ''“Ce ſont les preceptions” ''{{IPA|[préceptes]}}'', “que tu garderas quant aux accents de la langue Francoyse. Leſquels auſsi obſerueront tous diligents Imprimeurs : car telles choſes enrichiſſent fort l'impreſsion, & demõſtrent” ''{{IPA|[démontrent]}}'', “que ne faiſons rien par ignorance.''” Translation: ''“It is these precepts that you should follow concerning the accents of the French language. All diligent printers should also observe these rules, because such things greatly enrich printing and demonstrate that nothing is left to chance.”''
== Content ==
[[Image:Tea leaves steeping in a zhong čaj 05.jpg|right|thumb|220px|Tea leaves in a [[China|Chinese]] [[gaiwan]].]]
Tea contains [[catechins]], a type of [[antioxidant]]. In a fresh tea leaf, catechins can be up to 30% of the dry weight. Catechins are highest in concentration in white and green teas, while black tea has substantially fewer due to its oxidative preparation. Tea contains [[theanine]], and the stimulant [[caffeine]] at about 3% of its dry weight, translating to between 30 mg and 90 mg per 8 oz (250 ml) cup depending on type, brand<ref>{{cite book |author=Bennett Alan Weinberg and Bonnie K. Bealer |title=The World of Caffeine: The Science and Culture of the World's Most Popular Drug |url=http://books.google.com/books?id=YdpL2YCGLVYC&dq= |page=228 |publisher=Routledge |year=2001 |ISBN=0415927226 |accessdate=2008-09-20}}</ref> and brewing method.<ref>M. B. Hicks, Y-H. P. Hsieh, L. N. Bell, ''Tea preparation and its influence on methylxanthine concentration'', Food Research International 29(3-4) 325-330 (1996)</ref> Tea also contains small amounts of [[theobromine]] and [[theophylline]].<ref>Graham H. N.; Green tea composition, consumption, and polyphenol chemistry; ''Preventive Medicine'' '''21'''(3):334-50 (1992)</ref> Tea also contains [[fluoride]], with certain types of [[Tea brick|brick tea]] made from old leaves and stems having the highest levels.<ref>[http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6VB5-3VKBHN2-4&_coverDate=02%2F01%2F1999&_alid=505422154&_rdoc=1&_fmt=&_orig=search&_qd=1&_cdi=5917&_sort=d&view=c&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=384fb7d1f451df5241da51de8331e898]</ref>


== Origin and history ==
=== Thomas Sébillet ===
[[Thomas Sébillet]] included Dolet's treatise in his publication of ''Art Poétique'' in 1556. He adopted the usage of the circumflex atop the vowels to show syncope: ''laîra'', ''paîra'', ''vraîement'' [sic].
According to {{Harvtxt|Mondal|2007|p=519}}: "Tea originated in [[southeast Asia]], specifically around the intersection of latitude 29°N and longitude 98°E, the point of confluence of the lands of northeast India, north Burma, southwest China and Tibet. The plant was introduced to more than 52 countries, from this ‘centre of origin’."


== Modification of the quality of vowels ==
Based on morphological differences between the Assamese and Chinese varieties, botanists have long asserted a dual botanical origin for tea; however, statistical [[cluster analysis]], the same [[chromosome number]] (2n=30), easy [[hybrid]]ization, and various types of intermediate hybrids and spontaneous [[polyploid]]s all appear to demonstrate a single place of origin for ''Camellia sinensis'' — the area including the northern part of [[Burma]] and [[Yunnan]] and [[Sichuan]] provinces of China.<ref>{{Harvcolnb|Yamamoto|Kim|Juneja|1997|p=4}} "For a long time, botanists have asserted the dualism of tea origin from their observations that there exist distinct differences in the morphological characteristics between Assamese varieties and Chinese varieties.
Today, the circumflex affects the pronunciation of the letters ''a'', ''e'' and ''o'' in some dialects.{{Fact|date=June 2008}}


* ''â'' → {{IPA|/ɑ/}} ("velar" or [[back vowel|back]] ''a'') ;
Hashimoto and Shimura reported that the differences in the morphological characteristics in tea plants are not necessarily the evidence of the dualism hypothesis from the researches using the statistical cluster analysis method. In recent investigations, it has also been made clear that both varieties have the same chromosome number (2n=30) and can be easily hybridized with each other. In addition, various types of intermediate hybrids or spontaneous polyploids of tea plants have been found in a wide area extending over the regions mentioned above. These facts may prove that the place of origin of ''Camellia sinensis'' is in the area including the northern part of the Burma, Yunnan, and Sichuan districts of China."</ref>
* ''ê'' → {{IPA|/ɛ/}} (open ''e''; equivalent of ''è'' or ''e'' followed by two consonants) ;
* ''ô'' → {{IPA|/o/}} (equivalent to ''o'' at the end of a syllable)


This is sometimes the only reason for the presence of a circumflex within a word.{{Fact|date=June 2008}} The diacritic disappears in related words if the pronunciation changes. Witness:
Yunnan Province is identified as "the birthplace of tea...the first area where humans figured out that eating tea leaves or brewing a cup could be pleasant.<ref>{{cite news | first = Thomas | last = Fuller | title = A Tea From the Jungle Enriches a Placid Village | url = http://www.nytimes.com/2008/04/21/world/asia/21tea.html | work = The New York Times | publisher = The New York Times Company | location = New York | page = A8 | date = 2008-04-21 }}</ref>
* ''infâme'' {{IPA|/ɛ̃fɑm/}}, but ''infamie'' {{IPA|/ɛ̃fami/}},
* ''grâce'' {{IPA|/gʁɑs/}}, but ''gracieux'' {{IPA|/gʁasjø/}},
* ''fantôme'' {{IPA|/fɑ̃tom/}}, but ''fantomatique'' {{IPA|/fɑ̃tɔmatik/}}.


There are nonetheless notable exceptions : ''bêtise'' is pronounced {{IPA|/betiz/}} with a closed {{IPA|/e/}}, despite the presence of the circumflex and its formation from ''bête'' {{IPA|/bɛt/}}, One might expect ''*bétise''.
=== Creation myths ===
In one popular [[Chinese legend]], [[Shennong]], the legendary [[Emperor of China]], inventor of [[agriculture]] and [[Chinese medicine]], was drinking a bowl of boiling water, some time around 2737 BC. The wind blew and a few leaves from a nearby tree fell into his water and began to change its color. The ever inquisitive and curious monarch took a sip of the brew and was pleasantly surprised by its flavor and its restorative properties. A variant of the legend tells that the emperor tested the medical properties of various herbs on himself, some of them poisonous, and found tea to work as an antidote.<ref>Chow p. 19-20 (Czech edition); also Arcimovicova p. 9, Evans p. 2 and others</ref> Shennong is also mentioned in [[Lu Yu]]'s famous early work on the subject, ''[[The Classic of Tea|Cha Jing]]''.<ref>Lu Ju p. 29-30 (Czech edition)</ref>


Many French speakers also [[long vowel|lengthen vowels]] displaying the circumflex when they speak.{{Fact|date=June 2008}}
=== Tea and the Tang Dynasty ===
In ancient times, a rather gruesome legend dating back to the [[Tang Dynasty]] was widely spread. In the legend, the founder of the [[Zen]] school of Buddhism based on meditation (known as "Chan"), after meditating in front of a wall for nine years, accidentally fell asleep. He woke up in such disgust at his weakness, he cut off his own eyelids and they fell to the ground and took root, growing into tea bushes.<ref>Chow p. 20-21</ref> Sometimes, another version of the story is told with [[Gautama Buddha]] in place of ''Bodhidharma''<ref>Evans p. 3</ref> In another variant of the first mentioned myth, ''Gautama Buddha'' discovered tea when some leaves had fallen into boiling water.<ref>Okakura</ref>


In many varieties of French, the letters with and without circumflex do not change their [[vowel|vowel quality]], particularly in [[Provence]] and other regions of Southern France{{Fact|date=June 2008}}. Thus in these areas, it is not uncommon to hear ''dôme'' pronounced {{IPA|/dɔm/}} instead of the standard {{IPA|/dom/}}. Likewise, everywhere in France, certain persons don't make a difference between {{IPA|/ɑ/}} and {{IPA|/a/}}, so it is not uncommon, for example, to hear {{IPA|/am/}} instead of {{IPA|/ɑm/}} for the word ''âme''.
Whether or not these legends have any basis in fact, tea has played a significant role in Asian culture for centuries as a staple beverage, a curative, and a [[status symbol]]. For these reasons, it is not surprising that its discovery is ascribed to religious or royal origins.


== Indication of historic Greek omega ==
=== China ===
[[Image:Huishanchahui.jpg|thumb|220px|right|A [[Ming Dynasty]] painting by artist [[Wen Zhengming]] illustrating scholars greeting in a tea ceremony]]
{{main|History of tea in China}}
The Chinese have enjoyed tea for thousands of years. While historically the use of tea as a medicinal [[herb]] useful for staying awake is unclear, China is considered to have the earliest records of tea drinking<ref name="encarta">{{cite web|url=http://encarta.msn.com/encyclopedia_761563182/Tea.html|title=Tea|publisher=''[[Encarta]]''|accessdate=2008-07-23}}</ref><ref name="columbia">{{cite web|url=http://www.bartleby.com/65/te/tea.html|title=Tea|publisher=''The [[Columbia Encyclopedia]]'' <small>Sixth Edition. 2001-07</small>|accessdate=2008-07-23}}</ref>, with recorded tea use since the [[10th century BC]].<ref name="encarta"/> The [[Han Dynasty]] used tea as medicine.


In words derived from the Greek, the circumflex over ''o'' often indicates the presence of the Greek letter ''omega'' (ω) when the word is pronounced with the sound {{IPA|/o/}}:
[[Laozi]] (ca. 600-517 BC), the classical Chinese philosopher, described tea as "the froth of the liquid jade" and named it an indispensable ingredient to the [[elixir of life]]. Legend has it, master Lao was saddened by society's moral decay and sensing the end of the dynasty was near, he journeyed westward to the unsettled territories never to be seen again. While passing along the nation's border, he encountered and was offered tea by a customs inspector named Yin Hsi. Yin Hsi encouraged him to compile his teachings into a single book so that future generations might benefit from his wisdom. This then became known as the [[Tao Te Ching|Dao De Jing]], a collection of Laozi's sayings. To honor Yin's generosity and its effect on the book's creation, a national custom of offering tea to guests began in [[China]].
''diplôme'' (δίπλωμα), ''cône'' (κῶνος). This rule is sporadic, because there are many words of Greek origin with the closed {{IPA|/o/}} pronunciation that are written without the circumflex, such as ''axiome'' (ἀξίωμα), {{IPA|/aksjom/}}. Likewise, if the former ''omega'' is no longer pronounced as {{IPA|/o/}} in the French, the circumflex is not used: ''comédie'' {{IPA|/kɔmedi/}} (κωμῳδία).


== Indication of a historical phoneme ==
In 59 BC, Wang Bao wrote the first known book providing instructions on buying and preparing tea, establishing that, at this time, tea was not only a medicine but an important part of diet.
In many cases, the circumflex indicates the historical presence of a phoneme which over the course of linguistic evolution has become silent, and then dropped in orthography altogether.


=== Disappearance of the "s" ===
In 220, a famed physician and surgeon named [[Hua Tuo]] wrote ''Shin Lun'', in which he describes tea's ability to improve mental functions: "to drink k'u t'u [bitter tea] constantly makes one think better"
This is by far the most common phenomenon involving the circumflex. Most incidences come from interposing /s/ before another consonant. Around the time of the [[Battle of Hastings]] in 1066, such post-vocalic /s/ sounds had begun to mute before hard consonants in many words, bringing with it a compensatory elongation of the preceding vowel, which had largely disappeared by the 18th century.


Orthography marked the presence of the muted /s/ for some time, and various attempts were made to distinguish the historical presence graphically, but without much success. Notably, playwright [[Pierre Corneille]], in printed editions of his plays, used the "long s" (ſ) to indicate silent "s" and the traditional form for the /s/ sound when pronounced (''tempeſte'', ''haſte'', ''teſte'' vs. ''peste'', ''funeste'', ''chaste'').
During the [[Sui Dynasty]] (589-618 AD) tea was introduced to [[Japan]] by [[Buddhist]] monks.


The circumflex was officially introduced into the 1740 edition of the dictionary of the [[Académie Française]]. In subsequently introduced [[neologism]]s, however, the French [[lexicon]] was enriched with Latin-based words which retained their /s/ both in pronunciation and orthography, although the historically evolved word may have let the /s/ drop in favor of a circumflex. Thus, many learned words, or words added to the French vocabulary since then often keep both the pronunciation and the presence of the /s/ from Latin. For example:
[[Image:Lu Yu.jpg|220px|thumb|right|220px|[[Lu Yu]]'s statue in [[Xi'an]]]]
The [[Tang Dynasty]] writer [[Lu Yu]](729-804 AD)'s ({{zh-stp|s=陆羽|t=陸羽|p=lùyǔ}}) ''Cha Jing'' (''[[The Classic of Tea]]'') ({{zh-stp|s=茶经|t=茶經|p=chá jīng}}) is an early work on the subject. (See also [[Tea Classics]]) According to ''Cha Jing'' tea drinking was widespread. The book describes how tea plants were grown, the leaves processed, and tea prepared as a beverage. It also describes how tea was evaluated. The book also discusses where the best tea leaves were produced. Teas produced in this period were mainly [[tea brick]]s which were often used as currency, especially further from the center of the empire where coins lost their value.


* ''feste'' (first appearing in 1080) → ''fête'', but:
During the [[Song Dynasty]] (960-1279), production and preparation of all tea changed. The tea of Song included many loose-leaf styles (to preserve the delicate character favored by court society), but a new powdered form of tea emerged. Steaming tea leaves was the primary process used for centuries in the preparation of tea. After the transition from compressed tea to the powdered form, the production of tea for trade and distribution changed once again. The Chinese learned to process tea in a different way in the mid-13th century. Tea leaves were roasted and then crumbled rather than steamed. This is the origin of today's loose teas and the practice of brewed tea.
** ''festin'': borrowed in the 16th century from the Italian ''festino'',
** ''festivité'': borrowed from the Latin ''festivitas'' in the 19th century, and
** ''festival'': borrowed from the English ''festival'' in the 19th century


have all retained their /s/, both written and pronounced. Likewise the related pairs ''tête''/''test'', ''fenêtre''/''défenestrer'', ''bête''/''bestiaire", etc.
[[Image:Monkeys-harvesting-tea.png|220px|thumb|right|Illustration of the legend of monkeys harvesting tea.]]
Tea production in China, historically, was a laborious process, conducted in distant and often poorly accessible regions. This led to the rise of many apocryphal stories and legends surrounding the harvesting process. For example, one story that has been told for many years is that of a village where monkeys pick tea. According to this legend, the villagers stand below the monkeys and taunt them. The monkeys, in turn, become angry, and grab handfuls of tea leaves and throw them at the villagers.<ref name="Staunton">{{cite book|author=George Staunton|title=An Historical Account of the Embassy to the Emperor of China, Undertaken By Order of the King of Great Britain; Including the Manners and Customs of the Inhabitants; and Preceded By an Account of the Causes of the embassy and Voyage to China |year=1797|publisher=J. Stockdale|page=452|quote=The Chineſe perceiving theſe diſpoſitions in the monkey took advantage of the propenſities of the animal and converted them to life in a domeſtic ſtate which in that of nature were exerted to their annoyance.}}</ref> There are products sold today that claim to be harvested in this manner, but no reliable commentators have observed this firsthand, and most doubt that it happened at all.<ref name="Fortune">{{cite book|author=Robert Fortune|year=1852|publisher=J. Murray|title=A Journey to the Tea Countries of China; including Sung-Lo and the Bohea Hills|page=237|quote=I should not like to assert that no tea is gathered on these hills by the agency of chains and monkeys but I think it may be safely affirmed that the quantity in such is small.}}</ref> For many hundreds of years the commercially-used tea tree has been, in shape, more of a bush than a tree.<ref name="Cumming">{{cite book|author=Constance Frederica Gordon Cumming|title=Wanderings in China|publisher=W. Blackwood and Sons|page=318}}</ref> "Monkey picked tea" is more likely a name of certain varieties than a description of how it was obtained.<ref name="Martin">{{cite book|author=Laura C. Martin|title=Tea: The Drink that Changed the World|publisher=Tuttle Publishing|isbn=0804837244|page=133}}</ref>


=== Disappearance of other letters ===
In 1391, the [[Ming Dynasty|Ming]] court issued a decree that only loose tea would be accepted as a "[[tribute]]." As a result, loose tea production increased and processing techniques advanced. Soon, most tea was distributed in full-leaf, loose form and steeped in earthenware vessels.
The circumflex also serves as a vestige of other muted letters, particularly letters in [[hiatus (linguistics)|hiatus]] where two vowels have contracted into one phoneme, such as ''aage'' → ''âge''; ''baailler'' → ''bâiller'', etc.


Likewise, the former medieval diphthong "eu" when pronounced /y/ would often, in the 18th century, take a circumflex to distinguish them from [[homophones]], such as ''deu'' → ''dû'' (from ''devoir'' vs. ''du'' = ''de'' + ''le''); ''creu'' → ''crû'' (from ''croître'' vs. ''cru'' from ''croire'') ; ''seur'' → ''sûr'' (the adjective vs. the preposition ''sur''), etc.
=== Japan ===
* ''cruement'' → ''crûment'';
[[Image:Tea urns.jpg|thumb|left|Ancient Tea Urns used to store tea by merchants]]
* ''meur'' → ''mûr''.
[[Image:Tea ceremony performing 2.jpg|thumb|220px|right|[[Japanese tea ceremony]]]]
{{main|History of tea in Japan}}
Tea use spread to Japan about the sixth century.<ref>{{Harvcolnb|Kiple|Ornelas|2000|p=4}}</ref> Tea became a drink of the religious classes in Japan when Japanese priests and envoys, sent to [[China]] to learn about its culture, brought tea to Japan. Ancient recordings indicate the first batch of tea seeds were brought by a priest named {{nihongo|[[Saichō]]|最澄|extra=767-822}} in 805 and then by another named {{nihongo|[[Kūkai]]|空海|extra=774-835}} in 806. It became a drink of the royal classes when {{nihongo|[[Emperor Saga]]|嵯峨天皇}}, the Japanese emperor, encouraged the growth of tea plants. Seeds were imported from China, and cultivation in Japan began.


== Idiopathic cases ==
In 1191, the famous [[Zen]] priest {{nihongo|[[Eisai]]|栄西|extra=1141-1215}} brought back tea seeds to [[Kyoto]]. Some of the tea seeds were given to the priest Myoe Shonin, and became the basis for Uji tea. The oldest tea specialty book in Japan, {{nihongo|''Kissa Yōjōki''|喫茶養生記|extra=''How to Stay Healthy by Drinking Tea''}}, was written by Eisai. Eisai was also instrumental in introducing tea consumption to the warrior class, which rose to political prominence after the [[Heian Period]].
Some circumflexes appear for no known reason. It is thought to give words an air of prestige, like a crown (thus ''trône'', ''prône'', ''suprême'' and ''voûte'').


Linguistic [[interference]] sometimes accounts for the presence of a circumflex. This is the case in the [[grammatical person|first person]] [[plural]] of the [[preterite]] indicative (or ''passé simple''), which adds a circumflex by association with the [[grammatical person|second person]] plural, thus:
Green tea became a staple among cultured people in Japan -- a brew for the gentry and the [[Bhikkhu|Buddhist priest]]hood alike. Production grew and tea became increasingly accessible, though still a privilege enjoyed mostly by the upper classes. The [[Japanese tea ceremony|tea ceremony of Japan]] was introduced from China in the 15th century by Buddhists as a semi-religious social custom.<ref name="columbia"/> The modern tea ceremony developed over several centuries by Zen Buddhist monks under the original guidance of the monk {{nihongo|[[Sen no Rikyū]]|千 利休|extra=1522-1591}}. In fact, both the beverage and the ceremony surrounding it played a prominent role in feudal diplomacy.


* Latin ''cantavistis'' → [[Old French|OF]] ''chantastes'' → ''chantâtes'' (after the muting of the interposing /s/)
In 1738, Soen Nagatani developed Japanese {{nihongo|''[[sencha]]''|煎茶}}, literally ''roasted tea'', which is an unfermented form of green tea. It is the most popular form of tea in Japan today. In 1835, Kahei Yamamoto developed {{nihongo|''[[gyokuro]]''|玉露}}, literally ''jewel dew'', by shading tea trees during the weeks leading up to harvesting. At the end of the [[Meiji period]] (1868-1912), machine manufacturing of green tea was introduced and began replacing handmade tea.
* Latin ''cantavimus'' → OF ''chantames'' → ''chantâmes'' (by interference with ''chantâtes'').


All incidences of the first and second persons plural of the preterite take the circumflex in the [[Grammatical conjugation|conjugation]] ending except the verb ''haïr'', due to its necessary dieresis (''nous haïmes'', ''vous haïtes'').
=== Korea ===
{{see also|Korean tea ceremony|Korean tea}}
[[Image:Korean tea ceremony DSC04095.jpg|thumb|220px|''[[Darye]]'', Korean tea ceremony]]
The first historical record documenting the offering of tea to an ancestral god describes a rite in the year 661 in which a tea offering was made to the spirit of [[Suro of Gaya|King Suro]], the founder of the [[Geumgwan Gaya]] Kingdom (42-562). Records from the [[Goryeo]] Dynasty (918-1392) show that tea offerings were made in Buddhist temples to the spirits of revered monks.


== Distinguishing homographs ==
The latitude of Korea is high and the climate is unsuitable for tea growing; production of tea is slight, the quality was bad and the taste was unpalatable. The Koreans therefore imported tea leaf, chiefly from [[Beijing]].


Although normally the [[grave accent]] serves the purpose of differentiating homographs in French (''là ~ la, où ~ ou, çà ~ ça, à ~ a, etc.''), the circumflex, for historic reasons, has come to serve a similar role. In fact, almost all the cases where the circumflex is used to distinguish homographs can be explained by the reasons above: it would therefore be false to declare that it is in certain words a sign placed solely to distinguish homographs, as with the grave accent. However, it does allow one to remove certain ambiguities, as noted in the monophthongization of ''ëu'' /y/, homographs were created which were distinguished with a circumflex.
During the [[Joseon Dynasty]] (1392-1910), the royal Yi family and the aristocracy used tea for simple rites. The "Day Tea Rite" was a common daytime ceremony, whereas the "Special Tea Rite" was reserved for specific occasions. Toward the end of the Joseon Dynasty, commoners joined the trend and used tea for ancestral rites, following the Chinese example based on Zhu Xi's text formalities of Family.


The following are examples:
Stoneware was common, ceramic more frequent, mostly made in provincial kilns, with porcelain rare, imperial porcelain with dragons the rarest. The earliest kinds of tea used in tea ceremonies were heavily pressed cakes of black tea, the equivalent of aged [[pu-erh tea]] still popular in China. However, importation of tea plants by Buddhist monks brought a more delicate series of teas into Korea, and the [[Korean tea ceremony|tea ceremony]]. Green tea, "chaksol" or "chugno," is most often served. However other teas such as "Byeoksoryung" Chunhachoon, Woojeon, Jakseol, Jookro, Okcheon, as well as native [[chrysanthemum tea]], [[persimmon]] leaf tea, or [[Artemisia vulgaris|mugwort]] tea may be served at different times of the year.
* ''sur'' ~ ''sûr(e)(s)'' (from ''seür'' → ''sëur''): the homography with the adjective ''sur(e)'', "sour", justifies maintaining the accent in the feminine and plural states, which stays in derived words such as ''sûreté'';
* ''du'' ~ ''dû'' (from ''deü''): as the homography disappears in the [[Inflection|inflected]] forms of the [[participe passé]], we have ''dû'' but ''dus'' / ''due(s)'';
* ''mur'' ~ ''mûr(e)(s)'' (from ''meür''): the maintaining of the accent in all the forms as well as derived words (''mûrir'', ''mûrissement'') must be taken into account.


== "New" orthography ==
[[Image:Darjeeling Tea Garden.jpg|thumb|Tea Garden on way to [[Rock Garden, Darjeeling]]]]
[[Francophone]] experts, aware of the difficulty the circumflex represents and the inconsistency of its usage, proposed in 1990 a simplified orthography published in the ''Journal officiel de la République française'' and put forth that the circumflex over the letters ''u'' and ''i'' should be abolished except in cases where it would create ambiguities and homographs. These recommendations, widely criticized at the time of their introduction, have had no widespread adoption, but are encouraged by the Académie française. <ref>[http://www.orthographe-recommandee.info/ Site d'information sur la nouvelle orthographe française]</ref>
=== India ===
{{see also|Assam tea|Darjeeling tea|Nilgiri tea}}


==References==
Writing in ''The Cambridge World History of Food'' {{Harvcol|Kiple|Ornelas|2000|pp=715-716}}, Weisburger & Comer sum up the history of tea in India from early times until 2000:
{{Reflist}}

<blockquote>
The tea cultivation begun there [India] in the nineteenth century by the British, however, has accelerated to the point that today India is listed as the world's leading producer, its 715, 000 tons well ahead of China's 540, 000 tons, and of course, the teas of [[Assam]], [[Ceylon]] (from the island nation known as [[Sri Lanka]]), and [[Darjeeling]] are world famous. However, because Indians average half a cup daily on per capita basis, fully 70 percent of India's immense crop is consumed locally.
</blockquote>

<blockquote>
In general, even though India leads the world in tea technology, the methods employed to harvest the crop vary with the type of tea and terrain. Fine-leaf tea is hand plucked, and hand shears are used on mountain slopes and in other areas where tractor-mounted machines cannot go. A skilled worker using hand shears can harvest between 60 to 100 kg of tea per day, whereas machines cut between 1,000 and 2, 000 kg. The latter, however, are usually applied to low grade teas that often go into [[teabag]]s. The tea "fluff" and waste from processing is used to produce [[caffeine]] for soft drinks and medicine.
</blockquote>

According to the Encyclopedia Britannica (2008): "In 1824 tea plants were discovered in the hills along the frontier between Burma and the Indian state of Assam. The British introduced ''[[tea culture]]'' into India in 1836 and into Ceylon (Sri Lanka) in 1867. At first they used seeds from China, but later seeds from the Assam plant were used."<ref>tea. (2008). Encyclopædia Britannica. Encyclopaedia Britannica 2008 Ultimate Reference Suite. Chicago: Encyclopædia Britannica.</ref>

India was the top producer of tea for nearly a century, but was displaced by China as the top tea producer in the 21st century.<ref name=Sanyal>{{Harvcoltxt|Sanyal|2008}}</ref> Indian tea companies have acquired a number of iconic foreign tea enterprises including British brands [[Tetley]] and [[Typhoo]].<ref name=Sanyal/> India is also the world's largest tea-drinking nation.<ref name=Sanyal/> However, the per capita consumption of tea in India remains a modest 750 grams per person every year due to the large population base and high poverty levels.<ref name=Sanyal/>

=== Taiwan ===
Taiwan is famous for the making of Oolong tea and green tea, as well as many western-styled teas. [[Bubble Tea]] or "Zhen Zhu Nai Cha" is black tea mixed with sweetened condensed milk and tapioca. Since the island was known to Westerners for many centuries as ''Formosa'' — short for the Portuguese ''Ilha Formosa'', or "beautiful island" — tea grown in Taiwan is often identified by that name.

=== United Kingdom ===
[[Image:Tea fields (Will Ellis)-2008-07-06.jpg|right|thumb|220px|Tea plantation in the [[Cameron Highlands]], [[Malaysia]].]]

The importing of tea into Britain began in the 1660s with the marriage of [[Charles II of England|King Charles II]] with the [[Portugal|Portuguese]] princess [[Catherine of Braganza]] where she brought to the court the habit of drinking tea.<ref name="bbc">(In Our Time, BBC Radio 4, 29 April 2004)</ref> In the same year [[Samuel Pepys]] records drinking "a china drink of which I had never drunk before".<ref name="bbc" /> It is probable that early imports came via [[Amsterdam]] or through sailors on eastern boats.<ref name="bbc" />

Regular trade began in [[Guangzhou]] (Canton).<ref name="bbc" /> Trade was controlled by two monopolies: the Chinese ''Hongs'' (trading companies) and the [[British East India Company]].<ref name="bbc" /> The Hongs acquired tea from 'the tea men' who had an elaborate supply chain into the mountains and provinces where the tea was grown.<ref name="bbc" />

The East India Company brought back many products, of which tea was just one, but it was to prove one of the most successful.<ref name="bbc" /> It was initially promoted as a medicinal beverage or tonic.<ref name="bbc" /> By the end of the seventeenth century tea was taken as a drink, albeit mainly by the aristocracy.<ref name="bbc" /> In 1690 nobody would have predicted that by 1750 tea would be the national drink.<ref name="bbc" />

The escalation of tea importation and sales over the period 1690 to 1750 is mirrored closely by the increase in importation and sales of [[cane sugar]]: the British were not drinking just tea but ''sweet'' tea.<ref name="bbc" /> Thus, two of Britain's trading triangles were to meet within the cup: the sugar sourced from Britain's trading triangle encompassing Britain, Africa and the West Indies and the tea from the triangle encompassing Britain, India and China.<ref name="bbc" />

Britain had to pay China for its tea, but China had little need of British goods, so much of it was paid for with silver bullion. Critics of tea at this time would point to the damage caused to Britain's wealth by this loss of bullion.<ref name="bbc" /> As an alternative, Britain began producing [[opium]] in India and forced China to trade tea for opium as part of several treaties after the [[Opium wars]]. Tea became an important lubricant of Britain's global trade, contributing to Britain's global dominance by the end of the eighteenth century. To this day tea is seen as a symbol of 'Britishness', but also, to some, as a symbol of [[United Kingdom|British]] [[Colonialism]].<ref name="bbc" />. The [[London 2012]] section of the paralympic handover in Beijing included tea as part of the routine{{what}}, such is the strong connections made between Britain and tea.

=== United States of America ===
While [[coffee]] is more popular, hot brewed black tea is enjoyed both with meals and as a refreshment by much of the population. [[Iced tea]] is consumed throughout similarly. In the [[Southern United States|Southern]] states [[sweet tea]], sweetened with large amounts of sugar or an artificial sweetener and chilled is the fashion. Outside the South, "Sweet Tea" is sometimes found in restaurants or in the home, but primarily because of a culture migration and commercialization.

The American speciality tea market has quadrupled in the years from 1993-2008, now being worth $6.8 billion a year.<ref>[http://business.timesonline.co.uk/tol/business/industry_sectors/consumer_goods/article3338373.ece 'Tea finally making a stir in America'] Times Online, Retrieved 17 February 2008.</ref>

=== Sri Lanka/Ceylon ===
[[Image:Sri Lanka-Tea plantation-01.jpg|thumb|220px|right|Tea Garden in Sri Lanka]]
{{main|Ceylon tea (black)}}
[[Sri Lanka]] is renowned for its high quality tea and as the third biggest tea producing country globally[http://www.pureceylontea.com/srilankatea.htm], has a production share of 9% in the international sphere, and one of the world's leading exporters with a share of around 19% of the global demand. The total extent of land under tea cultivation has been assessed at approximately 187,309 hectares.

The plantations started by the British were initially taken over by the government in the 1960s, but have been privatized and are now run by 'plantation companies' which own a few 'estates' or tea plantations each.

Ceylon tea is divided into 3 groups as Upcountry, Mid country and Low country tea based on the geography of the land on which it is grown. Today, Ceylon tea is known as one of the best in the world.

[[Image:Tea-224-nevit.jpg|thumb|left|Middle eastern tea]]

=== Tea spreads to the world ===
The earliest record of tea in a more [[occidental]] writing is said to be found in the statement of an Arabian traveler, that after the year 879 the main sources of revenue in [[Guangdong|Canton]] were the duties on salt and tea. [[Marco Polo]] records the deposition of a Chinese minister of finance in 1285 for his arbitrary augmentation of the tea taxes. The travelers Giovanni Batista [[Ramusio]] (1559), L. Almeida (1576), Maffei (1588), and Taxiera (1610) also mentioned tea. In 1557, [[Portugal]] established a trading port in [[Macau]] and word of the Chinese drink "ch'a" spread quickly, but there is no mention of them bringing any samples home. In the early 17th century, a ship of the [[Dutch East India Company]] brought the first green tea leaves to [[Amsterdam]] from [[China]]. Tea was known in [[France]] by 1636. It enjoyed a brief period of popularity in [[Paris]] around 1648. The history of tea in [[Russia]] can also be traced back to the seventeenth century. Tea was first offered by China as a gift to Czar [[Michael of Russia|Michael I]] in 1618. The Russian ambassador tried the drink; he did not care for it and rejected the offer, delaying tea's Russian introduction by fifty years. In 1689, tea was regularly imported from China to Russia via a caravan of hundreds of camels traveling the year-long journey, making it a precious commodity at the time. Tea was appearing in [[Germany|German]] [[apothecaries]] by 1657 but never gained much esteem except in coastal areas such as [[Ostfriesland]].<ref>Book of Tea By Kakuzō Okakura (pages 5 - 6). Published 1964. Courier Dover Publications. Sociology. 94 pages. ISBN 0486200701</ref> Tea first appeared publicly in England during the 1650s, where it was introduced through coffee houses. From there it was introduced to British colonies in America and elsewhere.

== Potential effects of tea on health ==
{{main|Potential effects of tea on health}}

According to {{Harvtxt|Mondal|2007|pp=519–520}}:

<blockquote>
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, tea drinking has recently proven to be associated with cell-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 established in normalizing bloodpressure, lipid depressing activity, prevention of coronary heart diseases and diabetes by reducing the blood-glucose activity. Tea also possesses germicidal and germistatic activities against various [[Gram-positive bacteria|gram-positive]] and [[Gram-negative bacteria|gram negative]] human pathogenic bacteria. Both green and black tea infusions contain a number of antioxidants, mainly catechins that have anti-carcinogenic, anti-mutagenic and anti-tumor properties.
</blockquote>

==Etymology and cognates in other languages==
The [[Chinese character]] for tea is 茶, but it is pronounced differently in the various [[Chinese language|Chinese]] dialects. Two pronunciations have made their way into other languages around the world<ref>{{ citation
| title=The World Atlas of Language Structures Online
| contribution=Feature/Chapter 138: Tea
| first=Östen
| last=Dahl
| publisher=Max Planck Digital Library
| url=http://wals.info/feature/138
| accessdate=2008-06-04
}}</ref>. One is ''tê'', which comes from the [[Amoy dialect|Amoy Min Nan dialect]], spoken around the [[seaport|port]] of [[Xiamen]] (Amoy). This pronunciation is believed to come from the old words for tea 梌 (tú) or 荼 (tú). The other is ''chá'', used by the [[Cantonese|Cantonese dialect]] spoken around the ports of [[Guangzhou]] (Canton), [[Hong Kong]], [[Macau]], and in [[overseas Chinese]] communities, as well as in the [[Mandarin Chinese|Mandarin dialect]] of northern China. This term was used in ancient times to describe the first flush harvest of tea. Yet another different pronunciation is ''zu'', used in the [[Wu Chinese|Wu dialect]] spoken around [[Shanghai]]. The words for tea in Korea and Japan are 차 and 茶(ちゃ), respectively. Both are transliterated as ''cha''. (In Japanese, it is sometimes 御茶(おちゃ) or ''ocha'', which is more polite.)

=== The derivatives from ''tê''===
{|class="wikitable"
!width="85px"|Language
!width="85px"|Name
!width="85px"|Language
!width="85px"|Name
!width="85px"|Language
!width="85px"|Name
!width="85px"|Language
!width="85px"|Name
!width="85px"|Language
!width="85px"|Name
|-
| bgcolor="eeeeee" | [[Afrikaans]]
|''tee''
| bgcolor="eeeeee" | [[Armenian language|Armenian]], [[Catalan language|Catalan]]
|''te''
| bgcolor="eeeeee" | [[Bangla]]
|''cha''
| bgcolor="eeeeee" | [[Czech language|Czech]]
|''té'' or ''thé'' <sub>(1)</sub>
| bgcolor="eeeeee" | [[Danish language|Danish]]
|''te''
|-
| bgcolor="eeeeee" | [[Dutch language|Dutch]]
|''thee''
| bgcolor="eeeeee" | [[English language|English]]
|''tea''
| bgcolor="eeeeee" | [[Esperanto]]
|''teo''
| bgcolor="eeeeee" | [[Estonian language|Estonian]]
|''tee''
| bgcolor="eeeeee" | [[Faroese language|Faroese]]
|''te''
|-
| bgcolor="eeeeee" | [[Finnish language|Finnish]]
|''tee''
| bgcolor="eeeeee" | [[French language|French]]
|''thé''
| bgcolor="eeeeee" | [[West Frisian language|West Frisian]]
|''tee''
| bgcolor="eeeeee" | [[Galician language|Galician]]
|''té''
| bgcolor="eeeeee" | [[German language|German]]
|''Tee''
|-
| bgcolor="eeeeee" | [[Hebrew language|Hebrew]]
|תה, ''te''
| bgcolor="eeeeee" | [[Hungarian language|Hungarian]]
|''tea''
| bgcolor="eeeeee" | [[Icelandic language|Icelandic]]
|''te''
| bgcolor="eeeeee" | [[Indonesian language|Indonesian]]
|''teh''
| bgcolor="eeeeee" | [[Irish language|Irish]]
|''tae''
|-
| bgcolor="eeeeee" | [[Italian language|Italian]]
|''tè'' or ''thè''
| bgcolor="eeeeee" | [[Javanese language|Javanese]]
|''tèh''
| bgcolor="eeeeee" | scientific [[Latin]]
|''thea''
| bgcolor="eeeeee" | [[Latvian language|Latvian]]
|''tēja''
| bgcolor="eeeeee" | [[Limburgish]]
|''tiè''
|-
| bgcolor="eeeeee" | [[Lithuanian language|Lithuanian]]
|''arbata'' <sub>(2)</sub>
| bgcolor="eeeeee" | [[Low Saxon language|Low Saxon]]
|''Tee'' [t(ʰɛˑɪ] or ''Tei'' [t(ʰaˑɪ]
| bgcolor="eeeeee" | [[Malay language|Malay]]
|''teh''
| bgcolor="eeeeee" | [[Norwegian language|Norwegian]]
|''te''
| bgcolor="eeeeee" | [[Occitan language|Occitan]]
|''tè''
|-
| bgcolor="eeeeee" | [[Polish language|Polish]]
|''herbata'' <sub>(3)</sub>
| bgcolor="eeeeee" | [[Sesotho]]
|''tea'',''chá''
| bgcolor="eeeeee" | [[Scottish Gaelic language|Scots Gaelic]]
|''tì'', ''teatha''
| bgcolor="eeeeee" | [[Singhalese language|Singhalese]]
|''thé''
| bgcolor="eeeeee" | [[Spanish language|Spanish]]
|''té''
|-
| bgcolor="eeeeee" | [[Scots language|Scots]]
|''tea'' [tiː] ~ [teː]
| bgcolor="eeeeee" | [[Sundanese language|Sundanese]]
|''entèh''
| bgcolor="eeeeee" | [[Swedish language|Swedish]]
|''te''
| bgcolor="eeeeee" | [[Tamil language|Tamil]]
|தேநீர் ''thenīr'' (nīr = water) "theyila" means "tea leaf" (ila=leaf)
| bgcolor="eeeeee" | [[Telugu language|Telugu]]
|తేనీళ్ళు ''tēnīru''
|-
| bgcolor="eeeeee" | [[Welsh language|Welsh]]
|''te''
|}
* Note: <sub>(1)</sub> ''té'' or ''thé'', but these words are used only when describing a [[tisane]], as in "lipové thé" (limeflower tea) ; ''čaj'' is used for "tea" in modern Czech, as explained in the next table. see <sub>(4)</sub>. In case of <sub>(2), (3)</sub>, ''arbata'' and ''herbata'' are from [[Latin]] ''herba thea''.

=== The derivatives from ''cha'' or ''chai'' ===
{|class="wikitable"
!width="85px"|Language
!width="85px"|Name
!width="85px"|Language
!width="85px"|Name
!width="85px"|Language
!width="85px"|Name
!width="85px"|Language
!width="85px"|Name
!width="85px"|Language
!width="85px"|Name
|-
| bgcolor="eeeeee" | [[Albanian language|Albanian]]
|''çaj''
| bgcolor="eeeeee" | [[Amharic language|Amharic]]
|ሻይ ''shai''
| bgcolor="eeeeee" | [[Arabic language|Arabic]]
|شاي ''shai''
| bgcolor="eeeeee" | [[Assamese language|Assamese]]
|''saah''
| bgcolor="eeeeee" | [[Assyrian Neo-Aramaic language|Aramaic]]
|pronounced ''chai''
|-
| bgcolor="eeeeee" | [[Azerbaijani language|Azeri]]
|''çay''
| bgcolor="eeeeee" | [[Bengali Language|Bengali]]
|চা ''cha''
| bgcolor="eeeeee" | [[Bosnian language|Bosnian]]
|''čaj''
| bgcolor="eeeeee" | [[Bulgarian language|Bulgarian]]
|чай ''chai''
| bgcolor="eeeeee" | [[Pampangan language|Capampangan]]
|''cha''
|-
| bgcolor="eeeeee" | [[Cebuano language|Cebuano]]
|''tsa''
| bgcolor="eeeeee" | [[Croatian language|Croatian]]
|''čaj''
| bgcolor="eeeeee" | [[Czech language|Czech]]
|''čaj'' <sub>(4)</sub>
| bgcolor="eeeeee" | [[English language|English]]
|''char'', slang
| bgcolor="eeeeee" | [[Georgian language|Georgian]]
|ჩაი, ''chai''
|-
| bgcolor="eeeeee" | [[Greek language|Greek]]
|τσάι ''tsái''
| bgcolor="eeeeee" | [[Gujarati language|Gujarati]]
|ચા ''cha''
| bgcolor="eeeeee" | [[Hindi language|Hindi]]
|चाय ''chai''
| bgcolor="eeeeee" | [[Ilocano language|Ilocano]]
|''tsa'', or ''i-tsa''
| bgcolor="eeeeee" | [[Japanese language|Japanese]]
|{{lang|ja|茶}}, {{lang|ja|ちゃ}}, ''cha''
|-
| bgcolor="eeeeee" | [[Kannada]]
|''ಚಹಾ Chaha''
| bgcolor="eeeeee" | [[Kazakh language|Kazakh]]
|шай ''shai''
| bgcolor="eeeeee" | [[Khasi language|Khasi]]
|''sha''
| bgcolor="eeeeee" | [[Konkani language|Konkani]]
|''cha''
| bgcolor="eeeeee" | [[Korean language|Korean]]
|茶,차 ''cha''
|-
| bgcolor="eeeeee" | [[Macedonian language|Macedonian]]
|чај, ''čaj''
| bgcolor="eeeeee" | [[Malayalam]]
|"chaaya"
| bgcolor="eeeeee" | [[Marathi language|Marathi]]
|चहा ''chahaa''
| bgcolor="eeeeee" | [[Mongolian language|Mongolian]]
|цай, ''tsai''
| bgcolor="eeeeee" | [[Nepali language|Nepali]]
|''chiya'' चिया
|-
| bgcolor="eeeeee" | [[Oriya language|Oriya]]
|''cha''
| bgcolor="eeeeee" | [[Persian language|Persian]]
|چای ''chaay''
| bgcolor="eeeeee" | [[Punjabi language|Punjabi]]
|ਚਾਹ ''cha''
| bgcolor="eeeeee" | [[Portuguese language|Portuguese]]
|''chá''
| bgcolor="eeeeee" | [[Romanian language|Romanian]]
|''ceai''
|-
| bgcolor="eeeeee" | [[Russian language|Russian]]
|чай, ''chai''
| bgcolor="eeeeee" | [[Serbian language|Serbian]]
|чај, ''čaj''
| bgcolor="eeeeee" | [[Slovak language|Slovak]]
|''čaj''
| bgcolor="eeeeee" | [[Slovenian language|Slovene]]
|''čaj''
| bgcolor="eeeeee" | [[Somali language|Somali]]
|''shaah''
|-
| bgcolor="eeeeee" | [[Swahili language|Swahili]]
|''chai''
| bgcolor="eeeeee" | [[Sylheti language|Sylheti]]
|''saah''
| bgcolor="eeeeee" | [[Tagalog language|Tagalog]]
|''tsaa''
| bgcolor="eeeeee" | [[Thai language|Thai]]
|ชา, cha
| bgcolor="eeeeee" | [[Tibetan language|Tibetan]]
|ཇ་ ''ja''
|-
| bgcolor="eeeeee" | [[Tlingit language|Tlingit]]
|''cháayu''
| bgcolor="eeeeee" | [[Turkish language|Turkish]]
|''çay''
| bgcolor="eeeeee" | [[Ukrainian language|Ukrainian]]
|чай ''chai''
| bgcolor="eeeeee" | [[Urdu language|Urdu]]
|چاى''chai''
| bgcolor="eeeeee" | [[Uzbek language|Uzbek]]
|''choy''
|-
| bgcolor="eeeeee" | [[Vietnamese language|Vietnamese]]
|*''trà'' and ''chè'' <sub>(5)</sub>
|}
* <sub>(5)</sub> 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.

The Polish word for a tea-kettle is ''czajnik'', which could be derived directly from ''cha'' or from the cognate Russian word. However, tea in Polish is ''herbata'', which, as well as Lithuanian ''arbata'', was derived from the Latin ''herba thea'', meaning "tea herb".

It is tempting to correlate these names with the route that was used to deliver tea to these cultures, although the relation is far from simple at times. As an example, the first tea to reach [[United Kingdom|Britain]] was traded by the Dutch from [[Fujian]], which uses ''te'', and although later most British trade went through Canton, which uses ''cha'', the Fujianese pronunciation continued to be the more popular.

In [[Ireland]], or at least in [[Dublin]], the term ''cha'' is sometimes used for "tea", as is [[Great Vowel Shift|pre-vowel-shift]] pronunciation "tay" (from which the [[Irish Gaelic]] word "tae" is derived). ''Char'' was a common [[slang]] term for tea throughout [[British Empire]] and [[Commonwealth of Nations|Commonwealth]] military forces in the 19th and 20th centuries, crossing over into civilian usage.

In [[North America]], the word ''chai'' is used to refer almost exclusively to the [[India]]n ''[[masala chai]]'' (spiced tea) beverage.

The original pronunciation "cha" in the Cantonese and Mandarin languages has no [j] ending. Therefore it is merely an adaptation of the Mandarin and Cantonese word "cha" in mainly Eurasian languages that do not usually tolerate a syllable that openly ends in "[a]".{{Fact|date=September 2008}} The different articulations of the word for tea into the two main groups: "teh-derived" (Min Chinese dialects) and "cha-derived" (Mandarin, Cantonese and other non-Min Chinese dialects) is an interesting one, as it reveals the particular Chinese local cultures where non-Chinese nations acquired their tea and "tea cultures". Not surprisingly, India and the Arab world most likely got their tea cultures from the Cantonese or the Southwestern Mandarin speakers, whereas the Russians got theirs from the northern Mandarin speakers. The Portuguese, the first Europeans to import the herb in large amounts, took the Cantonese form "chá", as used in their trading posts in the south of China, especially [[Macau]]. Conversely, other Western Europeans who copied the Min articulation "teh" probably traded with the Hokkienese while in Southeast Asia.

Quite recently, no more than 20 years ago, "chai" entered North American English with a particular meaning: Indian masala black tea. Of course this is not the case in other languages, where "chai" usually just means black tea (as people traditionally drink more black tea than green outside of East Asia). English is thus one of the few languages that allow for the dual articulations of "tea" into a "teh-derived" word and a "cha-derived" one, such as Moroccan colloquial Arabic ([[Darija]]): in the case of [[Moroccan Arabic]], "ash-shay" means "generic, or black Middle Eastern tea" whereas "atay" means a specialty tea: Zhejiang or Fujian green tea with fresh mint leaves. The Moroccans are said to have acquired a unique penchant in the Arab world for East Chinese green tea after the ruler Mulay Hassan exchanged some European hostages captured by the Barbary Pirates for a whole ship of Chinese tea. They have thus acquired a word for this special tea different from the generic "ash-shay". See [[Moroccan tea culture]]

Perhaps the only place in which a word unrelated to tea is used to describe the beverage is South America (particularly Andean countries), because a similar stimulant beverage, ''[[yerba mate]]'', was consumed there long before tea arrived.

== Tea culture ==
{{main|Tea culture}}
In many [[culture]]s, tea is often had at fancy social events, such as [[tea (meal)#afternoon tea|afternoon tea]] and the [[tea party]]. It may be consumed early in the day to heighten alertness; it contains [[theophylline]] and bound [[caffeine]]<ref name="ody"/> (sometimes called "[[theine]]"),
although there are also [[decaffeinated]] teas. In many cultures such as [[Arab culture]] tea is a focal point for social gatherings.

There are [[tea ceremony|tea ceremonies]] which have arisen in different cultures, [[Japan]]'s complex, formal and serene one being one of the most well known. Other examples are the [[Chinese tea ceremony]] which uses some traditional ways of brewing tea. One form of Chinese tea ceremony is the ''[[Gongfu tea ceremony]]'', which typically uses small [[Yixing clay teapot]]s and [[oolong tea]].

The American poet Wallace Stevens, a tea-fancier, is credited by Eleanor Cook with a "delicately implicit trope of drinking tea as a metaphor for reading (ingesting a drink from leaves)."<ref>Cook, p. 85</ref> See for instance his "[[Tea (poem)|Tea]]".

== Preparation ==
: ''For a more detailed treatment of tea preparation and serving habits, particularly in non-Western countries, see [[Tea culture]].''
[[Image:Teapot P1100116.jpg|thumb|220px|Korean tea kettle over hot coal]]

The traditional method of making 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 hot water over the leaves. After a couple of minutes the leaves are usually removed again, either by removing the infuser, or by straining the tea while serving.

Most green teas should be allowed to steep for about three minutes, although some types of tea require as much as ten. The strength of the tea should be varied by changing the amount of tea leaves used, not by changing the steeping time. The amount of tea to be used per amount of water differs from tea to tea but one basic recipe may be one slightly heaped teaspoon of tea (about 5 ml) for each teacup of water (200 ml) (8 oz) prepared as above. Stronger teas, such as Assam, to be drunk with milk are often prepared with more leaves, and more delicate high grown teas such as a Darjeeling are prepared with a little less (as the stronger mid-flavors can overwhelm the champagne notes).

The best temperature for brewing tea depends on its type. Teas that have little or no oxidation period, such as a green or white tea, are best brewed at lower temperatures between 60 °C and 85 °C (140-185 °F), while teas with longer oxidation periods should be brewed at higher temperatures around 100 °C (212 °F).<ref name="GoldenMoon"/><ref name=IPTtemp>{{cite web|author=In Pursuit of Tea|date=2005|url=http://www.inpursuitoftea.com/Brewing_Guide_s/30.htm|title=Brewing Guide |accessdate=2006-12-16}}</ref> The higher temperatures are required to extract the large, complex, flavorful phenolic molecules found in fermented tea, although boiling the water reduces the amount of dissolved oxygen in the water,

Some tea sorts are often brewed several times using the same tea 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 bring them to life.<ref>{{cite web|url=https://secure.worldsourceintl.com/infusion.htm|title=Infusion Guide|publisher=Zhong Guo Cha|date=2007|accessdate=2007-05-09}}</ref>

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 the tea. 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.<ref>{{cite web|url=http://www.megchittenden.com/articles/?pid=9|title=Agony of the Leaves|publisher=Margaret Chittenden|date=1999|accessdate=2007-05-09}}</ref>

[[Image:Cup of Earl Gray.jpg|220px|thumb|right|Black tea infusion.]]
=== Black tea ===
The water for black teas should be added at the [[boiling point]] (100 °C or 212 °F). Many of the active substances in black tea do not develop at temperatures lower than 90 °C. For some more delicate teas lower temperatures are recommended. The temperature will have as large an effect on the final flavor as the type of tea used. The most common fault when making black tea is to use water at too low a temperature. Since boiling point drops with increasing altitude, this makes it difficult to brew black tea properly in mountainous areas. It is also recommended that the teapot be warmed before preparing tea, easily done by adding a small amount of boiling water to the pot, swirling briefly, before discarding. Black teas are usually brewed for about 4 minutes and should not be allowed to steep for less than 30 seconds or more than about five minutes (a process known as ''brewing'' or ''mashing'' in the UK, specifically in Yorkshire <ref name="yorkshire">{{cite web |url=http://www.yorkshire-dialect.org/dictionary.htm|title=Yorkshire}}</ref>). Longer steeping times make the tea bitter (at this point it is referred to as being ''stewed'' in the UK). When the tea has brewed long enough to suit the tastes of the drinker, it should be strained while serving.<ref name="GoldenMoon">{{cite web|url=http://www.goldenmoontea.com/Tea_FAQ_W335.cfm|title=Tea FAQ|publisher=Golden Moon Tea Company|date=2008|accessdate=2008-10-10}}</ref>

===Green tea===
Water for green tea, according to most accounts, should be around 80 °C to 85 °C (176 °F to 185 °F); the higher the quality of the leaves, the lower the temperature. Hotter water will burn green-tea leaves, producing a bitter taste. Preferably, the container in which the tea is steeped, the [[mug]], or teapot should also be warmed beforehand so that the tea does not immediately cool down.<ref name="GoldenMoon"/> Recently, green tea (as well as some black teas) have been shown to significantly increase [[interferon]] levels in tea consumers, which lends credence to the theory that some teas help boost the immune system.<ref name=packer>Packer et al. 2004 p.129</ref>

===Oolong tea (or ''Wulong'')===
[[Oolong]] teas should be brewed around 90 °C to 100 °C (194 °F to 212 °F), and again the brewing vessel should be warmed before pouring in the water. [[Yixing clay|Yixing purple clay]] [[teapots]] are the traditional brewing vessel for oolong tea. For best results use spring water, as the minerals in spring water tend to bring out more flavor in the tea. High quality oolong can be brewed multiple times from the same leaves, and unlike green tea it improves with reuse. It is common to brew the same leaves three to five times, the third steeping usually being the best.<ref name="GoldenMoon"/>

====Tieguanyin====
[[Tieguanyin]], also known as red tea Guanyin, or the Iron Goddess of Mercy - Yongzhengnianjian in Anxi. Xiping Yang Yao discovered Tie Guan Yin and was the first to promote it.{{Clarifyme|date=September 2008}} Tieguanyin belongs to the oolong category and is one of China's top 10 best-known tea representatives.<ref name="GoldenMoon"/>

===Premium or delicate tea===
Some teas, especially green teas and delicate [[Oolong]] or [[Darjeeling tea|Darjeeling]] teas, are steeped for shorter periods, sometimes less than 30 seconds. Using a [[tea strainer]] separates the leaves from the water at the end of the brewing time if a tea bag is not being used. Elevation and time of harvest offer varying taste profiles, proper storage and water quality also have a large impact on taste.<ref name="GoldenMoon"/>

===Pu-erh tea (or ''Pu'er'')===
[[Pu-erh]] teas require boiling water for infusion. Some prefer to quickly rinse pu-erh for several seconds with boiling water to remove tea dust which accumulates from the aging process. Infuse pu-erh at the [[boiling point]] (100 °C or 212 °F), and allow to steep for 30 seconds or up to five minutes.<ref name="GoldenMoon" />
===Serving===
In order to preserve the pre-tannin tea without requiring it all to be poured into cups, a second teapot may be employed. The steeping pot is best unglazed earthenware; Yixing pots are the best known of these, famed for the high quality clay from which they are made. The serving pot is generally porcelain, which retains the heat better. Larger teapots are a post-19th century invention, as tea before this time was very rare and very expensive. Experienced tea-drinkers often insist that the tea should not be stirred around while it is steeping (sometimes called ''winding'' in the UK). This, they say, will do little to strengthen the tea, but is likely to bring the tannins out in the same way that brewing too long will do. For the same reason one should not squeeze the last drops out of a teabag; if stronger tea is desired, more tea leaves should be used.

===Adding milk to tea===
[[Image:Nice Cup of Tea.jpg|200px|thumb|left|Tea is sometimes taken with milk]]The addition of milk to tea was first mentioned in 1680 by the epistolist [[Marie de Rabutin-Chantal|Madame de Sévigné]].<ref>{{cite web|url=http://www.briefguides.co.uk/content/tea.php|title=Brief Guide to Tea|publisher=BriefGuides|date=2006|accessdate=2006-11-07}}</ref> Many teas are traditionally drunk with milk. These include Indian [[masala chai]], and British tea blends. These teas tend to be very hearty varieties which can be tasted through the milk, such as Assams, or the East Friesian blend. Milk is thought to neutralize remaining tannins and reduce acidity.<ref>[http://findarticles.com/p/articles/mi_m0876/is_n56/ai_9164614 "Some tea and wine may cause cancer - tannin, found in tea and red wine, linked to esophageal cancer"] ''[[Nutrition Health Review]]'', Fall, 1990
</ref><ref>{{cite book |title=The Way of Herbs |last=Tierra |first=Michael |year=1990 |publisher=Pocket Books |isbn=0671724037 }}</ref>

The order in which to make a cup of tea is a much-debated area. Some say that it is preferable to add the milk before the tea, as the high temperature of freshly brewed tea can denature the proteins found in fresh milk, similar to the change in taste of [[Uht milk|UHT milk]], resulting in an inferior tasting beverage.<ref>{{cite web|url=http://news.bbc.co.uk/1/hi/uk/3016342.stm|title=How to make a perfect cuppa|publisher=BBC News|date=[[2003-06-25]]|accessdate=2006-07-28}}</ref> Others insist that it is better to add the milk after brewing the tea, as most teas need to be brewed as close to boiling as possible. The addition of milk chills the beverage during the crucial brewing phase, meaning that the delicate flavor of a good tea cannot be fully appreciated. By adding the milk afterwards, it is easier to dissolve sugar in the tea and also to ensure that the desired amount of milk is added, as the color of the tea can be observed.

In Britain and some Commonwealth countries, the order in which the milk and the tea enter the cup is often considered an indicator of [[social class]]. Persons of working class background are supposedly more likely to add the milk first and pour the tea in afterwards, whereas persons of middle and upper class backgrounds are more likely to pour the tea in first and then add milk. This is said to be a continuing practice from a time when porcelain (the only ceramic which could withstand boiling water) was only within the purchasing range of the rich - the less wealthy had access only to poor quality earthenware, which would crack unless milk was added first in order to lower the temperature of the tea as it was poured in.{{Fact|date=November 2007}}
[[Image:Minttea.JPG|thumb|Moroccan tea being served. It is poured from a distance to produce a foam on the tea.]]

A 2007 study published in the ''European Heart Journal'' found that [[Potential effects of tea on health#Effect of milk on tea|certain beneficial effects of tea may be lost through the addition of milk]].<ref name="Lorenz">{{cite journal
| title = Addition of milk prevents vascular protective effects of tea
| author = Mario Lorenz, Nicoline Jochmann, Amélie von Krosigk, Peter Martus, Gert Baumann, Karl Stangl and Verena Stangl
| journal = European Heart Journal
| volume = 28
| issue = 2
| pages = 219–223
| year = 2007
| url =
| doi = 10.1093/eurheartj/ehl442
| pmid = 17213230 }}</ref>

===Other additives===
Other popular additives to tea include [[sugar]] or [[honey]], [[lemon]], fruit [[jam]]s, [[Mentha|mint]]. In colder regions such as [[Mongolia]], [[Tibet]] and [[Nepal]], [[butter]] is added to provide necessary calories. Tibetan butter tea contains rock salt and dre ([[yak]]) butter, which is then churned vigorously in a cylindrical vessel closely resembling a butter churn. The flavor of this beverage is more akin to a rich broth than to tea, and may be described as an acquired taste by those unaccustomed to drinking it. The same may be said for salt tea, which is consumed in some cultures in the [[Hindu Kush]] region of northern [[Pakistan]].

Tea can also be fortified by the addition of [[alcohol]], such as [[whisky]] or [[brandy]].

The flavor of the tea can also be altered by pouring it from different heights, resulting in varying degrees of [[oxidization]]. The art of high-altitude pouring is used principally by people in Northern Africa (e.g. [[Morocco]]), but also in West Africa (e.g. [[Guinea]], [[Mali]], [[Senegal]]) and can positively alter the flavor of the tea, but it is more likely a technique to cool the beverage destined to be consumed immediately. In certain cultures the tea is given different names depending on the height it is poured form. In [[Mali]], [[gunpowder tea]] is served in series of three, starting with the highest oxidization or strongest, unsweetened tea (cooked from fresh leaves), locally referred to as "bitter as death". Follows a second serving, where the same tea leaves are boiled again with some sugar added ("pleasant as life"), and a third one, where the same tea leaves are boiled for the third time with yet more sugar added ("sweet as love"). Green tea is the central ingredient of a distinctly Malian custom, the "Grin", informal social gathering that cuts across social and economic lines, starting in front of family compound gates in the afternoons, extending late in the night, and widely popular in [[Bamako]] and other large urban areas.

In Southeast Asia, particularly in [[Malaysia]] and [[Singapore]], the practice of pouring tea from a height has been refined further using black tea to which condensed milk is added, poured from a height from one cup to another several times in alternating fashion and in quick succession, to create a tea with entrapped air bubbles creating a frothy "head" in the cup. This beverage, [[teh tarik]], literally, "pulled tea", has a creamier taste than flat milk tea and is extremely popular in the region. Tea pouring in Malaysia has been further developed into an art form in which a dance is done by people pouring tea from one container to another, which in any case takes skill and precision. The participants, each holding two containers, one full of tea, pour it from one to another. They stand in lines and squares and pour the tea into each others' pots. The dance must be choreographed to allow anyone who has both pots full to empty them and refill whoever has no tea at any one point.

== Economics of tea==
{{See also|List of countries by tea consumption per capita}}
[[Image:Tea production.svg|thumb|right|175px|Percentage of total tea production in 2003]]
Tea's world consumption easily equals all other manufactured drinks in the world &mdash; including coffee, chocolate, soft drinks, and alcohol &mdash; put together.<ref name="Macfarlane" /> Most tea consumed outside East Asia is produced on large plantations in India or Sri Lanka, destined to be sold to large businesses. Opposite this large-scale industrial production there 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<ref name=Sanyal/> although the per capita consumption of tea remains a modest 750 grams per person every year.

==Statistics==
[[Image:Teaproducingcountries.svg|right|thumb|175px|Tea-producing countries.<ref>{{cite web|url=http://www.246.dk/teanations.html|title=Tea Producing Nations
|date=[[2007-04-27]]|accessdate=2007-05-09}}</ref>]]
[[Image:The carte production mondiale.png|thumb|Percentage of total tea production in 2003
{{Legend|#cdc3cc|Tea not grown in significant quantities}}
{{Legend|#e4e9cd| Less than 5%.}}
{{Legend|#c8cfa6| From 5 to 10%.}}
{{Legend|#9da870| More than 10%}}
]]
===Production===
In 2003, world tea production was {{formatnum:3.15}} million tonnes annually. The largest producer was [[India]], followed by [[China]] (the order has since reversed), followed by [[Sri Lanka]] and [[Kenya]]. China is the only country today to produce in industrial quantities all different kinds of tea (white tea, yellow tea, green tea, blue-green tea, red tea and black tea).{{Fact|date=May 2008}}

{| border="1" cellpadding="3" cellspacing="0" align="center"
|-----
| colspan="6" align="center" bgcolor=#DDFFDD |
'''Production in tonnes. Figures for 2004-2005'''<br /> <small>Data from de FAOSTAT ([[FAO]]) [http://faostat.fao.org/DesktopDefault.aspx?PageID=567&lang=en FAO database, accessed November 14, 2006]</small>
|-----
| align="left"|People's Republic of China||align="right"|{{formatnum:855192}}||align="right"|25 %||align="right"|{{formatnum:830700}}||align="right"|24 %
|------
| align="left"|India||align="right"|{{formatnum:850500}}||align="right"|25 %||align="right"|{{formatnum:940500}}||align="right"|27 %
|------
| align="left"|Sri Lanka||align="right"|{{formatnum:308090}}||align="right"|9 %||align="right"|{{formatnum:308090}}||align="right"|9 %
|------
| align="left"|Kenya||align="right"|{{formatnum:295000}}||align="right"|9 %||align="right"|{{formatnum:295000}}||align="right"|9 %
|------
| align="left"|Turkey||align="right"|{{formatnum:201663}}||align="right"|6 %||align="right"|{{formatnum:202000}}||align="right"|6 %
|------
| align="left"|Indonesia||align="right"|{{formatnum:164817}}||align="right"|5 %||align="right"|{{formatnum:171410}}||align="right"|5 %
|------
| align="left"|Vietnam||align="right"|{{formatnum:108422}}||align="right"|3 %||align="right"|{{formatnum:110000}}||align="right"|3 %
|------
| align="left"|Japan||align="right"|{{formatnum:101000}}||align="right"|3 %||align="right"|{{formatnum:100000}}||align="right"|3 %
|------
| align="left"|Argentina||align="right"|{{formatnum:64000}}||align="right"|2 %||align="right"|{{formatnum:64000}}||align="right"|2 %
|------
| align="left"|Bangladesh||align="right"|{{formatnum:58000}}||align="right"|2 %||align="right"|{{formatnum:58000}}||align="right"|2 %
|------
| align="left"|Iran||align="right"|{{formatnum:52000}}||align="right"|2 %||align="right"|{{formatnum:52000}}||align="right"|2 %
|------
| align="left"|Malawi||align="right"|{{formatnum:50090}}||align="right"|1 %||align="right"|{{formatnum:50000}}||align="right"|1 %
|------
| align="left"|Uganda||align="right"|{{formatnum:36000}}||align="right"|1 %||align="right"|{{formatnum:36000}}||align="right"|1 %
|------
| align="right"|Other countries||align="right"|{{formatnum:208949}}||align="right"|6 %||align="right"|{{formatnum:215940}}||align="right"|6 %
|-----
|align="right"| '''Total'''||align="right"|'''{{formatnum:3353723}}'''||align="right"|100 %||align="right"|'''{{formatnum:3433640}}'''||align="right"|100 %
|}

====Organic Tea production====
Production of organic tea is rising; {{formatnum:3500}} tonnes of organic tea were grown in 2003. The majority of this tea (about 75%) is sold in [[France]], [[Germany]], [[Japan]], the [[United Kingdom]] and the [[United States]].

===Trade===
[[Image:Évolution du prix moyen du thé depuis 1989.jpg|thumb|right|175px|Evolution of the average price of tea since 1989]]
====Export====
The amount of tea produced is rising but exports are declining. In 2003, 1.4 million tonnes of tea were exported, a decline of 2.6% compared to 2002. This is primarily due to the strong drop in exports from India and Indonesia.

====Import====
The principal importers are the [[Commonwealth of Independent States|CIS]], the [[European Union|EU]], [[Pakistan]], the [[United States]], [[Egypt]] and [[Japan]]. In 2003, 1.39 million tons were imported – an increase of 1% over 2002.

====Prices====
The large quantities produced in 2003 did not greatly affect the prices, which were relatively stable in that year.

== Packaging ==
=== Tea bags ===
[[Image:Tea bags.jpg|thumb|right|125px|Tea Bags]]
In 1907, American tea merchant Thomas Sullivan began distributing samples of his tea in small silk bags with a drawstring. Consumers noticed that they could simply leave the tea in the bag, and better still re-use it with fresh tea. However, the potential of this distribution/packaging method would not be fully realized until later on. During [[World War II]], tea was rationed. In 1953 (after [[Rationing in the United Kingdom during and after World War II|rationing in the UK]] ended), [[Tetley]] launched the ''tea bag'' to the UK and it was an immediate success.

Tea leaves are packed into a small (usually paper) [[tea bag]]. It is easy and convenient, making tea bags popular for many people today. However, the tea used in tea bags has an industry name - it is called "fannings" or "dust" and is the waste product produced from the sorting of higher quality loose leaf tea.{{Fact|date=August 2008}} It is commonly held among tea aficionados that this method provides an inferior taste and experience. The paper used for the bag can also be tasted by many, which can detract from the tea's flavor. Because fannings and dust are a lower quality of the tea to begin with, the tea found in tea bags is less finicky when it comes to brewing time and temperature.

Additional reasons why bag tea is considered less well-flavored include:
* Dried tea loses its flavour quickly on exposure to air. Most bag teas (although not all) contain leaves broken into small pieces; the great [[surface area to volume ratio]] of the leaves in tea bags exposes them to more air, and therefore causes them to go stale faster. Loose tea leaves are likely to be in larger pieces, or to be entirely intact.
* Breaking up the leaves for bags extracts flavored oils.
* The small size of the bag does not allow leaves to diffuse and steep properly.

{{clear}}

=== Pyramid tea bags ===
[[Image:Pyramid Tea Bag.JPG|right|thumb|125px|Pyramid tea bag]]

The "pyramid tea bag", introduced by [[Lipton]]<ref>{{cite web|url=http://www.lipton.com/en_en/jane-1,180.aspx|title=Lipton Institute of Tea - Interview of Steve, Tea technology manager, Chapter : A Culture of Innovation|publisher=Lipton|date=2008|accessdate=2008-26-06}}</ref> and [[PG Tips]] in 1996,{{Fact|date=June 2008}} has an unusual design that addresses one of connoisseurs' arguments against paper tea bags, because its three-dimensional shape allows more room for tea leaves to expand while steeping. However, some types of pyramid tea bags have been criticized as being environmentally unfriendly, since their synthetic material does not break down in landfills as loose tea leaves and paper tea bags do.<ref>{{cite web|url=http://www.teaandcoffee.net/0305/tea.htm|title=The New Shape
of Teabags|publisher=Tea & Coffee Trade Journal|date=2005|accessdate=2007-05-09}}</ref>

{{clear}}

=== Loose tea ===
[[Image:Loose leaf darjeeling tea twinings.jpg|thumb|Loose-leaf tea]]

The tea leaves are packaged loosely in a canister or other container. Rolled [[gunpowder tea]] leaves, which resist crumbling, are commonly vacuum packed for freshness in [[PET film (biaxially oriented)|aluminized packaging]] for storage and retail. The portions must be individually measured by the consumer for use in a cup, mug, or teapot. This allows greater flexibility, letting the consumer brew weaker or stronger tea as desired, but convenience is sacrificed. Strainers, "tea presses", filtered teapots, and infusion bags are available commercially to avoid having to drink the floating loose leaves and to prevent over-brewing. A more traditional, yet perhaps more effective way around this problem is to use a three-piece lidded teacup, called a [[gaiwan]]. The lid of the gaiwan can be tilted to decant the leaves while pouring the tea into a different cup for consumption.

{{clear}}
=== Compressed tea ===
Some teas (particularly [[Pu-erh tea]]) are still compressed for transport, storage, and aging convenience. The tea is prepared and steeped by first loosening leaves off the compressed cake using a small knife. [[Compressed tea]]s can usually be stored for longer periods of time without spoilage when compared with loose leaf tea.

=== Instant tea ===
In recent times, "instant teas" are becoming popular, similar to [[Freeze drying|freeze dried]] [[instant coffee]]. Instant tea was developed in the 1930s, but not commercialized until the late 1950s, and is only more recently becoming popular. These products often come with added flavors, such as [[vanilla]], [[honey]] or [[fruit]], and may also contain [[powdered milk]]. Similar products also exist for instant [[iced tea]], due to the convenience of not requiring boiling water. Tea connoisseurs tend to criticize these products for sacrificing the delicacies of tea flavor in exchange for convenience.

=== Canned tea ===
[[Canned tea]] was first [[Canned tea#History of canned tea|launched]] in 1981 in Japan. As such, it is a fairly recent innovation, and it has mostly benefits in [[marketing]].

== Storage ==
<!-- Deleted image removed: [[Image:Ftc Fair trade tea.jpg|thumb|right|150px|An example of a box of ethically grown [[fair trade]] [[Sri Lanka]]n tea bought in the [[UK]].|{{deletable image-caption|1=Friday, 27 June 2008}}]] -->
Tea has a [[shelf life]] that varies with storage conditions and type of tea. Black tea has a longer shelf life than green tea. Some teas such as flower teas may go bad in a month or so. An exception, [[Pu-erh tea]] improves with age. Tea stays freshest when stored in a dry, cool, dark place in an air-tight container. Black tea stored in a bag inside a sealed opaque canister may keep for two years. Green tea loses its freshness more quickly, usually in less than a year. [[Gunpowder tea]], its leaves being tightly rolled, keeps longer than the more open-leafed [[Chun Mee tea]]. Storage life for all teas can be extended by using [[desiccant]] packets or oxygen absorbing packets, and by vacuum sealing.

When storing green tea, discreet use of refrigeration or freezing is recommended. In particular, drinkers need to take precautions against temperature variation.<ref>[http://www.o-cha.net/english/cup/pdf/29.pdf Green Tea Storage]</ref>

Improperly stored tea may lose flavor, acquire disagreeable flavors or odors from other foods, or become moldy.<!-- Before re-adding "Tea in popular culture" please see the talk page for discussion. -->

<gallery>
Image:Da Hong Pao Oolong tea leaf close.jpg|[[Da Hong Pao tea]] an [[Oolong]] tea
Image:Bai Hao Yin Zhen tea leaf (Fuding).jpg|Fuding [[Bai Hao Yinzhen tea]], a [[white tea]]
Image:Xiaguan Te Ji Tuo Cha 2004.jpg|Green [[Pu-erh]] tuo cha, a type of compressed raw pu-erh
Image:Huoshan_Huangya_tea_leaves_close.jpg|[[Huoshan Huangya tea]], a [[Yellow tea]]
</gallery>


== See also ==
== See also ==
* [[Diacritic]]
<div style="-moz-column-count:4; column-count:4;">
* [[Portugal]]
* [[Latin alphabet]]
* [[Reforms of French orthography]]
* [[Portuguese Empire]]
* [[Anna Russell, Duchess of Bedford]]
* [[Assam tea]]
* [[Bubble tea]]
* [[Capputeano]]
* [[Ceylon tea (disambiguation)|Ceylon tea]]
* [[Chifir']], extra-strong tea drunk in the [[Gulag]]
* [[Chinese tea culture]]
* [[Darjeeling tea]]
* [[Dust (tea)]]
* [[Earl Grey tea|Earl Grey]], a blend of tea made with [[bergamot orange]].
* [[English Breakfast tea]]
* [[Flowering tea]], a type of tea that opens up when steeped
* [[Frederick John Horniman]]
* [[Gunpowder tea]]
* [[Health benefits of tea|The health benefits of tea]]
* [[Iced tea]]
* [[Irish Breakfast tea]]
* [[ISO 3103]], a method of brewing tea according to the [[International Organization for Standardization|ISO]].
* [[Japanese tea ceremony]]
* [[Kahwah]], a celebration tea from [[Kashmir]]
* [[Kaempferol]] a flavanoid found in green and black teas and associated with reduced risk of heart disease
* [[Kombucha]], drink produced from bacteria and [[yeast]] grown on tea
* [[Korean tea ceremony]]
* [[Lapsang souchong]]
* [[Masala chai]]
* [[Matcha]]
* [[Mate (beverage)|Mate]]
* [[Mountain tea]]
* [[Orange Pekoe]]
* [[Peppermint tea]]
* [[Pu-erh tea]], large leaf, either raw or [[Post-fermented tea| post-fermented]]
* [[Prince of Wales tea blend]]
* [[Rooibos]]
* [[Tea in Russia]]
* [[Samovar]]
* [[Sideritis]], also known as ''mountain tea''
* [[Sweet tea]]
* [[Tasseography]], a method of [[divination]] by reading tea leaves.
* [[Tea Classics]]
* [[Teh Tarik]]
* [[Thai tea]]
* [[Turkish tea]]
</div>

== Tea companies ==
{{main|List of tea companies}}

{{Teas}}

==Notes==
<references />

==References==
* Jana Arcimovičová, Pavel Valíček (1998): ''Vůně čaje'', Start Benešov. ISBN 80-902005-9-1 (in Czech)
* Kit Chow, Ione Kramer (1990): ''All the Tea in China'', China Books & Periodicals Inc. ISBN 0-8351-2194-1 References are to Czech translation by Michal Synek (1998): ''Všechny čaje Číny'', DharmaGaia Praha. ISBN 80-85905-48-5
* Cook, Eleanor. ''A Reader's Guide to Wallace Stevens''. 2007: Princeton University Press.
* John C. Evans (1992): ''Tea in China: The History of China's National Drink'',Greenwood Press. ISBN 0-313-28049-5
*Eelco Hesse (1982), ''Tea: The eyelids of Bodhidharma'', Prism Press. ISBN 0-907061-05-0
* {{Citation | last = Hobhouse | first = Henry | title = Seeds of Change: Six Plants that Transformed Mankind | year = 2005 | publisher = Shoemaker & Hoard | id = ISBN 1593760493}}
* Lu Yu (陆羽): ''Cha Jing'' (茶经) (The classical book on tea). References are to Czech translation of modern-day edition (1987) by Olga Lomová (translator): ''Kniha o čaji''. Spolek milců čaje, Praha, 2002. (in Czech)
* [[Roy Moxham]] (2003), ''Tea: Addiction, Exploitation, and Empire''
* Jane Pettigrew (2002), ''A Social History of Tea''
* [[Stephan Reimertz]] (1998): ''Vom Genuß des Tees : Eine heitere Reise durch alte Landschaften, ehrwürdige Traditionen und moderne Verhältnisse, inklusive einer kleinen Teeschule'' (In German)
* {{Citation | last=Yamamoto | first=T | last2=Kim | first2=M | last3=Juneja | first3=L R | year=1997 | title=Chemistry and Applications of Green Tea | publisher=CRC Press}}.
* James Norwood Pratt (2005), ''Tea Dictionary''
* {{Citation | year=2000 | editor-last=Kiple | editor-first=Kenneth F. | editor2-last=Ornelas | editor2-first=Kriemhild Coneè | title=The Cambridge World History of Food | publication-place=Cambridge | publisher=Cambridge University Press | volume=1 | isbn =0521402166}}.
* {{Citation | last=Mondal | first=T.K. | year=2007 | contribution=Tea | editor-last=Pua | editor-first=E.C. | editor2-last=Davey | editor2-first=M.R. | title=Biotechnology in Agriculture and Forestry | publication-place=Berlin | publisher=Springer | volume=60: ''Transgenic Crops V'' | pages=519–535 | isbn =3540491600}}.
* {{Citation| last = Sanyal| first = Amitava| title = How India came to be the largest tea drinking nation| newspaper = [[Hindustan Times]]| pages = 12| year = 2008|location = New Delhi| date = April 13, 2008| url = http://in.news.yahoo.com/hindustantimes/20080413/r_t_ht_nl_features/tnl-how-india-came-to-be-the-largest-tea-6b6720b.html}}.
* {{Citation| last = Karmakar| first = Rahul| title = The Singpho: The cup that jeers| newspaper = [[Hindustan Times]]| pages = 12| year = 2008|location = New Delhi| date = April 13, 2008| url = http://www.hindustantimes.com/StoryPage/StoryPage.aspx?id=9f771c3d-6527-4859-964d-49ffa5cf4133}}.
* Lester Packer, Choon Nam Ong, Barry Halliwell (2004): ''Herbal and Traditional Medicine: Molecular Aspects of Health'', CRC Press, ISBN 0824754360

== External links ==
{{commons|Tea}}
{{wiktionarypar|tea}}
{{wikiquote}}
<!--
***** PLEASE READ BEFORE INCLUDING LINKS ******
Please read Wikipedia Link policy
* http://en.wikipedia.org/wiki/WP:LINK
before including link to a commercial website, especially if its
your own website. Almost none such links are relevant enough and
will be deleted.
Wikipedia is intended neither as a web guide, nor as a device to improve pagerank in search engines. External links included in such high-profile article as Tea have to be very relevant to the topic.
Thank you.
-->
;General
* [http://pages.ripco.net/~c4ha2na9/tea/faq.html Tea FAQ (rec.food.drink.tea)]
* [http://www.theteahousetimes.com/teabureau.htm Tea Bureau]
* [http://www.teatalk.com/ The Tea Man's Tea Talk]
* [http://www.teaday.org/ International Tea Day-December 15]

;Tea organisations
* [http://www.inttea.com// International Tea Committee]
* [http://www.tea.co.uk/ The United Kingdom Tea Council]


==Bibliography==
;Online books
* [[Bernard Cerquiglini]], ''L'Accent du souvenir'', 165 pages, Éditions de Minuit, 1995, ISBN 2-7073-1536-2
* [http://www.ibiblio.org/pub/docs/books/gutenberg/etext02/tealv10.txt Tea Leaves, Francis Leggett & Co., 1900], from [[Project Gutenberg]]
*''This article draws heavily on the [[:fr:Accent circonflexe]] article in the French-language Wikipedia, which was accessed in the version of [[February 18]] [[2006]].
* [ftp://ibiblio.org/pub/docs/books/gutenberg/etext97/tboft10.txt The Book of Tea by Kakuzo Okakura] from Project Gutenberg and [http://members.aol.com/willadams/portfolio/typography/thebookoftea.pdf a PDF version] (2.8 MB) typeset in [[TeX]]
* [http://www.gutenberg.org/etext/19392 The Little Tea Book], by Arthur Gray, 1903, from [[Project Gutenberg]]
;Tea history, culture and local specifics
* [http://www.aim-digest.com/gateway/pages/book/articles/tea.htm The Industrial Revolution and Tea-drinking]
* [http://www.fazekas.hu/~nagydani/rth/Russian-tea-HOWTO-v2.html Russian Tea How to] describes the Russian method for making tea and elaborates on the surrounding culture and equipment (notably [[samovar]])
* [http://ftp.ee.surrey.ac.uk/papers/AI/L.Gillam/bs_tea.pdf British Standard 6008:1980 (aka ISO 3103:1980)] Method for preparation of a liquor of tea for use in sensory tests.
* [http://www.rsc.org/pdf/pressoffice/2003/tea.pdf How to make a perfect cup of tea] News Release from [[Royal Society of Chemistry]]
* [http://www.bbc.co.uk/dna/h2g2/A61345 A humorous article on making tea] An excerpt from [[The Salmon of Doubt]] by [[Douglas Adams]]
* [http://www.bbc.co.uk/radio4/history/inourtime/inourtime_20040429.shtml Tea], [[In Our Time (BBC Radio 4)]], 29 April 2004.
** A 45 minute programme hosted by [[Melvyn Bragg]] and with three academic guests discussing tea as the British national drink. The programme is available to listen to in [[Real Audio]] format.


{{DEFAULTSORT:Circumflex in French}}
[[Category:Caffeine]]
[[Category:Crops]]
[[Category:Alphabetic diacritics]]
[[Category:Herbal and fungal stimulants]]
[[Category:French language]]
[[Category:Medicinal plants]]
[[Category:Tea|*]]


[[es:Uso del acento circunflejo en francés]]
{{Link FA|hu}}
[[fr:Accent circonflexe en français]]
{{Link FA|lt}}
{{Link FA|mk}}
[[am:ሻይ]]
[[ar:شاي]]
[[ast:Té]]
[[ay:Pulu]]
[[az:Çay (bitki)]]
[[bn:চা]]
[[zh-min-nan:Tê]]
[[be-x-old:Гарбата]]
[[br:Te]]
[[bg:Чай]]
[[ca:Te]]
[[cv:Чей]]
[[cs:Čaj]]
[[cy:Te]]
[[da:Te]]
[[de:Tee]]
[[dv:ސައި]]
[[et:Tee (jook)]]
[[el:Τσάι]]
[[es:Té]]
[[eo:Teo]]
[[eu:Te (infusioa)]]
[[fa:چای]]
[[fr:Thé]]
[[fur:Te]]
[[gd:Tì]]
[[gl:Té]]
[[gan:茶]]
[[zh-classical:茶]]
[[ko:차 (음료)]]
[[hi:चाय]]
[[hr:Čaj]]
[[io:Teo]]
[[id:Teh]]
[[is:Te]]
[[it:Tè]]
[[he:תה]]
[[jv:Tèh]]
[[ka:ჩაი]]
[[sw:Chai]]
[[la:Thea]]
[[lv:Tēja]]
[[lt:Arbata]]
[[hu:Tea]]
[[mk:Чај]]
[[mr:चहा]]
[[ms:Teh]]
[[nl:Thee (drank)]]
[[ja:茶]]
[[no:Te]]
[[nn:Te]]
[[nrm:Thée]]
[[oc:Tè]]
[[uz:Choy]]
[[nds:Tee]]
[[pl:Herbata]]
[[pt:Chá]]
[[ksh:Tee (För ze Drinke)]]
[[ro:Ceai]]
[[qu:Tiy]]
[[ru:Чай]]
[[sah:Чэй]]
[[sco:Tea]]
[[sq:Çaji]]
[[scn:Tè]]
[[simple:Tea]]
[[sk:Čaj]]
[[sl:Čaj]]
[[sr:Чај]]
[[sh:Čaj]]
[[su:Entéh]]
[[fi:Tee]]
[[sv:Te]]
[[ta:தேநீர்]]
[[te:తేనీరు]]
[[th:ชา]]
[[vi:Trà]]
[[tg:Чой]]
[[tr:Çay (içecek)]]
[[uk:Чай]]
[[ur:چائے]]
[[fiu-vro:Tii]]
[[zh-yue:茶]]
[[bat-smg:Erbeta]]
[[zh:茶]]

Revision as of 17:47, 12 October 2008

The circumflex (^) is one of the five diacritics used in the French language. It may be used atop the vowels a, e, i, o, and u.

In French, the circumflex has three primary functions:

  • It affects the pronunciation of a, e, and o; although used on i and u as well, it does not affect their pronunciation.
  • It often indicates the historical presence of a letter (commonly s) that has, over the course of linguistic evolution, become silent and fallen away in orthography.
  • Less frequently, it is used to distinguish between two homophones.

In certain words, the circumflex is idiopathic, and has no precise linguistic role.

First usages

The circumflex first appeared in written French in the 16th century. It was borrowed from Ancient Greek, and combines the acute accent and the grave accent. Grammarian Jacques Dubois (known as Sylvius) is the first writer known to have used the Greek symbol in his writing (although he wrote in Latin).

Several grammarians of the French Renaissance attempted to prescribe a precise usage for the diacritic in their treatises on language. It would be the 18th century before the circumflex's usage would become standardized to the customary employment in modern French.

Sylvius (1478 or 1489–1555)

Sylvius used the circumflex to indicate so-called "false diphthongs." Early modern French as spoken in Sylvius' time had coalesced all its true diphthongs into phonetic monophthongs. He justifies its usage in his work Iacobii Sylvii Ambiani In Linguam Gallicam Isagoge una, cum eiusdem Grammatica Latinogallica ex Hebraeis Graecis et Latinus authoribus (An Introduction to the Gallic (French) Language, And Its Grammar With Regard to Hebrew, Latin and Greek Authors) published by Robert Estienne in 1531. A kind of grammatical survey of French written in Latin, the book relies heavily on the comparison of ancient languages to his contemporary French and explained the specifics of his language. At that time, all linguistic treatises used classical Latin and Greek as their models. Sylvius presents the circumflex in his list of typographic conventions, stating:

, , , , , , , diphthongorũ notæ, vt maî, pleîn, moî, moŷ, caûſe, fleûr, poûr, id eſt maius, plenus, mihi, mei, cauſa, flos, pro.
Translation : ", , , , , , , are representations of diphthongs, such as maî, pleîn, moî, moŷ, caûse, fleûr, poûr, or, in Latin, maius, plenus, mihi, mei, causa, flos, pro."

Note : it is not possible given the limitations of Wikipedia and HTML to render properly the graphical conventions used by Sylvius. He placed the circumflex and dieresis (French tréma) not atop the vowel, but between the two letters of the diphthong in question. Contrary also to this text, there were no italics to isolate the autonyms, and punctuation has been modernized to reflect current conventions.

Sylvius was quite aware that the circumflex was purely a graphical convention. He showed that these diphthongs, even at that time, had been reduced to monophthongs, and used the circumflex to "join" the two letters that had historically been diphthongs into one phoneme. When two adjacent vowels were to be pronounced independently, Sylvius proposed using the dieresis, called the tréma in French. Sylvius gives the example traî (pronounced /trɛ/ for "je trais") as opposed to traï (pronounced /tra:i/ for "je trahis"). Even these groups, however, did not represent true diphthongs (such as the English "try," /traj/), but rather adjacent vowels pronounced separately without an interposing consonant. As French no longer had any true diphthongs, the dieresis alone would have sufficed to distinguish between ambiguous vowel pairs. His circumflex was entirely unneeded. As such the tréma became standardized in French orthography, and Sylvius' circumflex usage never caught on. But the grammarian had pointed out an important orthographical problem of the time.

At that time, the combination eu had two pronunciations:

  • /y/ as in sûr and mûr, written ſeur, meur (or as ſeûr and meûr in Sylvius' work), or
  • /œ/ as in cœur and sœur, written by Sylvius not only with a circumflex, but a circumflex topped with a macron (which cannot be produced here: the diacritics have been placed side-by-side for illustrative purposes), cêūr and ſêūr.

Sylvius' proposals were never adopted per se, but he opened the door for discussion among French grammarians to improve and disambiguate French orthography.

Étienne Dolet

Étienne Dolet, in his Maniere de bien traduire d'une langue en aultre : d’aduantage de la punctuation de la langue Francoyse, plus des accents d’ycelle (1540), uses the circumflex (this time as a punctuation mark written between two letters) to show three metaplasms:

  • 1. Linguistic syncope, or the disappearance of an interior syllable, shown by Dolet as: lai^rra, pai^ra, urai^ment (vrai^ment), don^ra for laiſſera (laissera), paiera, uraiemẽt (vraiment), donnera. It is worthy of note that before the 14th century, the so-called "mute e" was always pronounced in French as a schwa (/ə/), regardless of position. For example, paiera was pronounced [pɛəra] instead of the modern [pɛra]. In the 1300s, however, this unaccented e began to silence altogether in hiatus and fall away phonemically, although it remained in orthography. Some of the syncopes Dolet cites, however, had the mute e reintroduced later: his lai^rra /lɛra/ is now /lɛsəra/ or /lɛsra/, and don^ra /dɔ̃ra/ is today /dɔnəra/ or /dɔnra/.
  • 2. Haplology (the suppression of repeated or close phonemes): Dolet cites forms which no longer exist: au^ous (av^ous), n^auous (n^avous) for auez uous (avez-vous) and n'auez uous (n'avez-vous).
  • 3. Contraction of an é followed by a mute e in the feminine plural, possible in poetry, which was rendered as a long close mid-vowel /eː/. It is important to remember that mute "e" at the end of a word was pronounced as a schwa until the 17th century. Thus pense^es [pɑ̃seː], ſuborne^es (suborne^es) for pensées [pɑ̃seə], subornées. Dolet specifies that the acute accent should be written in noting the contraction. This contraction of two like vowels into one long vowel is also seen in other words, such as a^age [aːʒə] for aage [aaʒə] (âge).

Thus Dolet renders the circumflex the sign of silent phonemes, which became one of the uses for which the diacritic is still used today. Although not all his suggested usages were adopted, his work has allowed insight into the historical phonetics of French. Dolet may have apprised his contribution best in his own words: “Ce ſont les preceptions” [préceptes], “que tu garderas quant aux accents de la langue Francoyse. Leſquels auſsi obſerueront tous diligents Imprimeurs : car telles choſes enrichiſſent fort l'impreſsion, & demõſtrent” [démontrent], “que ne faiſons rien par ignorance.” Translation: “It is these precepts that you should follow concerning the accents of the French language. All diligent printers should also observe these rules, because such things greatly enrich printing and demonstrate that nothing is left to chance.”

Thomas Sébillet

Thomas Sébillet included Dolet's treatise in his publication of Art Poétique in 1556. He adopted the usage of the circumflex atop the vowels to show syncope: laîra, paîra, vraîement [sic].

Modification of the quality of vowels

Today, the circumflex affects the pronunciation of the letters a, e and o in some dialects.[citation needed]

  • â/ɑ/ ("velar" or back a) ;
  • ê/ɛ/ (open e; equivalent of è or e followed by two consonants) ;
  • ô/o/ (equivalent to o at the end of a syllable)

This is sometimes the only reason for the presence of a circumflex within a word.[citation needed] The diacritic disappears in related words if the pronunciation changes. Witness:

  • infâme /ɛ̃fɑm/, but infamie /ɛ̃fami/,
  • grâce /gʁɑs/, but gracieux /gʁasjø/,
  • fantôme /fɑ̃tom/, but fantomatique /fɑ̃tɔmatik/.

There are nonetheless notable exceptions : bêtise is pronounced /betiz/ with a closed /e/, despite the presence of the circumflex and its formation from bête /bɛt/, One might expect *bétise.

Many French speakers also lengthen vowels displaying the circumflex when they speak.[citation needed]

In many varieties of French, the letters with and without circumflex do not change their vowel quality, particularly in Provence and other regions of Southern France[citation needed]. Thus in these areas, it is not uncommon to hear dôme pronounced /dɔm/ instead of the standard /dom/. Likewise, everywhere in France, certain persons don't make a difference between /ɑ/ and /a/, so it is not uncommon, for example, to hear /am/ instead of /ɑm/ for the word âme.

Indication of historic Greek omega

In words derived from the Greek, the circumflex over o often indicates the presence of the Greek letter omega (ω) when the word is pronounced with the sound /o/: diplôme (δίπλωμα), cône (κῶνος). This rule is sporadic, because there are many words of Greek origin with the closed /o/ pronunciation that are written without the circumflex, such as axiome (ἀξίωμα), /aksjom/. Likewise, if the former omega is no longer pronounced as /o/ in the French, the circumflex is not used: comédie /kɔmedi/ (κωμῳδία).

Indication of a historical phoneme

In many cases, the circumflex indicates the historical presence of a phoneme which over the course of linguistic evolution has become silent, and then dropped in orthography altogether.

Disappearance of the "s"

This is by far the most common phenomenon involving the circumflex. Most incidences come from interposing /s/ before another consonant. Around the time of the Battle of Hastings in 1066, such post-vocalic /s/ sounds had begun to mute before hard consonants in many words, bringing with it a compensatory elongation of the preceding vowel, which had largely disappeared by the 18th century.

Orthography marked the presence of the muted /s/ for some time, and various attempts were made to distinguish the historical presence graphically, but without much success. Notably, playwright Pierre Corneille, in printed editions of his plays, used the "long s" (ſ) to indicate silent "s" and the traditional form for the /s/ sound when pronounced (tempeſte, haſte, teſte vs. peste, funeste, chaste).

The circumflex was officially introduced into the 1740 edition of the dictionary of the Académie Française. In subsequently introduced neologisms, however, the French lexicon was enriched with Latin-based words which retained their /s/ both in pronunciation and orthography, although the historically evolved word may have let the /s/ drop in favor of a circumflex. Thus, many learned words, or words added to the French vocabulary since then often keep both the pronunciation and the presence of the /s/ from Latin. For example:

  • feste (first appearing in 1080) → fête, but:
    • festin: borrowed in the 16th century from the Italian festino,
    • festivité: borrowed from the Latin festivitas in the 19th century, and
    • festival: borrowed from the English festival in the 19th century

have all retained their /s/, both written and pronounced. Likewise the related pairs tête/test, fenêtre/défenestrer, bête/bestiaire", etc.

Disappearance of other letters

The circumflex also serves as a vestige of other muted letters, particularly letters in hiatus where two vowels have contracted into one phoneme, such as aageâge; baaillerbâiller, etc.

Likewise, the former medieval diphthong "eu" when pronounced /y/ would often, in the 18th century, take a circumflex to distinguish them from homophones, such as deu (from devoir vs. du = de + le); creucrû (from croître vs. cru from croire) ; seursûr (the adjective vs. the preposition sur), etc.

  • cruementcrûment;
  • meurmûr.

Idiopathic cases

Some circumflexes appear for no known reason. It is thought to give words an air of prestige, like a crown (thus trône, prône, suprême and voûte).

Linguistic interference sometimes accounts for the presence of a circumflex. This is the case in the first person plural of the preterite indicative (or passé simple), which adds a circumflex by association with the second person plural, thus:

  • Latin cantavistisOF chantasteschantâtes (after the muting of the interposing /s/)
  • Latin cantavimus → OF chantameschantâmes (by interference with chantâtes).

All incidences of the first and second persons plural of the preterite take the circumflex in the conjugation ending except the verb haïr, due to its necessary dieresis (nous haïmes, vous haïtes).

Distinguishing homographs

Although normally the grave accent serves the purpose of differentiating homographs in French (là ~ la, où ~ ou, çà ~ ça, à ~ a, etc.), the circumflex, for historic reasons, has come to serve a similar role. In fact, almost all the cases where the circumflex is used to distinguish homographs can be explained by the reasons above: it would therefore be false to declare that it is in certain words a sign placed solely to distinguish homographs, as with the grave accent. However, it does allow one to remove certain ambiguities, as noted in the monophthongization of ëu /y/, homographs were created which were distinguished with a circumflex.

The following are examples:

  • sur ~ sûr(e)(s) (from seürsëur): the homography with the adjective sur(e), "sour", justifies maintaining the accent in the feminine and plural states, which stays in derived words such as sûreté;
  • du ~ (from deü): as the homography disappears in the inflected forms of the participe passé, we have but dus / due(s);
  • mur ~ mûr(e)(s) (from meür): the maintaining of the accent in all the forms as well as derived words (mûrir, mûrissement) must be taken into account.

"New" orthography

Francophone experts, aware of the difficulty the circumflex represents and the inconsistency of its usage, proposed in 1990 a simplified orthography published in the Journal officiel de la République française and put forth that the circumflex over the letters u and i should be abolished except in cases where it would create ambiguities and homographs. These recommendations, widely criticized at the time of their introduction, have had no widespread adoption, but are encouraged by the Académie française. [1]

References

See also

Bibliography