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The different words for tea fall into two main groups: "te-derived" and "cha-derived" (Cantonese and Mandarin). [2]Most notably through the Silk Road; [25] global regions with a history of land trade with central regions of Imperial China (such as North Asia, Central Asia, the Indian subcontinent and the Middle East) pronounce it along the lines of 'cha', whilst most global maritime regions ...
The etymology of the various words for tea reflects the history of transmission of tea drinking culture and trade from China to countries around the world. [14] Nearly all of the words for tea worldwide fall into three broad groups: te, cha and chai, present in English as tea, cha or char, and chai.
Teas or TEAS can mean: . Tea, a traditional beverage made from steeping the processed leaves, buds, or twigs of the tea bush (Camellia sinensis) in water.; Test of Essential Academic Skills, a standardized aptitude test used for entrance to nursing schools
Pu'er is the pinyin romanization of the Mandarin pronunciation of Chinese 普洱. Pu-erh is a variant of the Wade-Giles romanization (properly p‘u-êrh) of the same name.In Hong Kong, the same Chinese characters are read as Bo-lei, and this is therefore a common alternative English term for this tea.
Thé avec des artistes ("Tea with the artists"), Jules Grün, 1929. The timing of the "tea" meal has moved over the centuries in response to the migration of the main meal, dinner. Until the late 18th century dinner was eaten at what is now called "lunchtime", or in the early afternoon; supper was a later and lighter meal. Dinner remains a ...
Tea Jorjadze or Thea Djordjadze, Georgian artist; Thea Leitner (1921–2016), Austrian writer; Thea Sofie Loch Næss, Norwegian actress; Thea Muldoon (1927–2015), New Zealander first lady; Thea Musgrave, Scottish composer; Thea Porter (1927–2000), British fashion designer; Thea Proctor (1879–1966), Australian artist; Thea Rasche (1899 ...
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Tea brick, on display at Old Fort Erie Porters laden with "brick tea" in a 1908 photo by Ernest Henry "Chinese" Wilson, an explorer botanist. In ancient China, compressed teas were usually made with thoroughly dried and ground tea leaves that were pressed into various bricks or other shapes, although partially dried and whole leaves were also used.