Common Name: Tea

The name comes from the word “t’e” (character: 茶; pronounced: tay) in the Amoy dialect, which is spoken in Fujian province in southeastern China. This region, around Xiamen, a historic tea port once known as Amoy, is where the Dutch first encountered the beverage.

The Mandarin word for tea is “cha”, which serves as the root for many other languages’ terms for the beverage, including the Russian “cha”, Indian “chai”, and Arabic “shai.”

Scientific Name: Camellia sinensis

Editorial Note: This entry is part of The Culinary Compendium’s ongoing ingredient archive and will be expanded as new sources are examined.

History: Tea is native to China and India, where it has been cultivated for over 4,500 years. The Yunnan province likely played a role in spreading tea culture throughout the rest of China and neighboring regions.

According to Chinese legend, Emperor Shen Nong (2737-2697 BC) discovered the drink when the wind blew some of the leaves into his water. After tasting the accidental brew, he enjoyed it so much that he encouraged its consumption throughout the empire. Another tale tells of the Buddhist monk Dharma, who began to feel tired during a 7-year meditation and, in an act of devotion, cut off his eyelids and threw them to the ground. From them grew the tea tree, with leaves containing enough caffeine to keep him awake for the remainder of his meditation. While this story is mythical, tea was important to Buddhist monks, helping them remain alert during long meditation sessions.

Tea containers dating back to the Han dynasty (206 BC-AD 220) have been discovered in Chinese tombs. The earliest surviving mention of tea appears in the Chinese dictionary, Erh Ya (AD 350), by Kuo P’o. The first detailed description of its preparation is found in the Kuang Ya, written by Chang I (AD 386-534). In early tea recipes, salt was a common ingredient used to balance the bitterness. Tea quality significantly improved during the Tang dynasty (AD 618-907) and became established as China’s national drink. Around the 9th century, poet Lu Yu wrote the first comprehensive book entirly on tea called Ch’a Ching (The Classic of Tea).

Tea is usually cultivated at an elevation of 1000-7000 feet above sea level. Premium tea is hand-picked, traditionally selecting the bud and the two terminal leaves. The leaves then undergo a process of withering, rolling, fermenting, and drying. The type of tea produced (green, white, yellow oolong, black, or pu-erh) depends on the duration of each step.

The Chinese introduced tea to Japan around AD 800 through Japanese Buddhist monks who studied there. It was introduced to Europeans in 1657, through Portuguese traders and missionaries. However, it was the Dutch who shipped the first consignment of tea from China back to Holland and the rest of Europe. In 1662, King Charles II married the Portuguese princess, Catherine of Braganza, an avid tea drinker who helped popularize tea in the British court. British traders initially struggled to obtain Chinese tea due to limited interest in trade. The traders were reluctant to exchange the precious metals that China demanded, so they turned to trading opium instead. Precious tea cargo was transported on specially designed ships called tea clippers.

Tea taxation began in 1689, with high taxes leading to widespread adulteration and smuggling. The illegal tea trade eventually surpassed legal tea sales. In 1773, King George III approved the Tea Act, imposing a 25% tax on tea imported to the American colonies. This sparked the Boston Tea Party, when colonists dumped an entire shipment of tea into the Charles River at Boston Harbor, Massachusetts, in protest against European taxes on imported goods. This memorable event paved the way for the Revolutionary War. In 1784, British Prime Minister, William Pitt the Younger, reduced tea taxation, making it more affordable for the general public. By 1834, the East India Company began growing tea in India, particularly in Assam.

Tea bags were invented by accident in the early 20th century when New York merchant Thomas Sullivan sent tea samples to customers in silk bags, who used them like the metal stainers they were used to.

Interesting Facts: Tea is the second most popular beverage in the world after water.

Uses: In Asia, green tea is the preference, while in the West, black tea is more popular. It can be served hot or iced and is often enjoyed with additions such as honey, sugar, lemon, milk, butter, mint, cardamom, and other spices.

“Sharing tea with a fascinating stranger is one of life’s true delights.”

Uncle Iroh

Selection & Storage: Like wine, the flavor of tea is influenced by the region in which it was grown. For example, a tea that originated in Darjeeling will taste different from a grown in Sri Lanka (Ceylon).

Tea grading varies by country and refers not to quality, but to the size and appearance of the leaves. There are 4 grades: leaf, broken leaf, fannings, & dust. After drying, the leaves are sifted through different mesh screens. The largest leaves are called Orange Pekoe, derived from the Chinese phrase Bai Hao, meaning “white hair” or “tips,” which refers to the fine white down on the underside of some leaves. The term also connects to the House of Orange, the Dutch royal family, and symbolizes the monarch’s approval. Broken leaves are smaller, infuse faster, and release more flavor and aroma. Fannings consist of very small broken pieces, while dust includes the finest leaf fragments; both are commonly used in tea bags for their quick infusion and robust flavor. After grading, teas are classified as specialty (single-source) or blended (multiple-source) varieties.

Taste Rating: ★★★★★

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