Anonymous
Anonymous asked in Education & ReferenceWords & Wordplay · 1 decade ago

What does the word " tea " mean actually ?

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  • 1 decade ago
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    An eastern Asian evergreen shrub or small tree (Camellia sinensis) having fragrant, nodding, cup-shaped white flowers and glossy leaves.

    The young, dried leaves of this plant, prepared by various processes and used to make a hot beverage.

    An aromatic, slightly bitter beverage made by steeping tea leaves in boiling water.

    Any of various beverages, made as by steeping the leaves of certain plants or by extracting an infusion especially from beef.

    Any of various plants having leaves used to make a tealike beverage.

    A tea rose.

    Chiefly British.

    An afternoon refreshment consisting usually of sandwiches and cakes served with tea.

    High tea.

    An afternoon reception or social gathering at which tea is served.

    Slang. Marijuana.

    [Probably Dutch thee, from Malay teh, from Chinese (Amoy) te (equivalent to Chinese (Mandarin) chá).]

    WORD HISTORY “Here thou, great Anna! whom three realms obey,/ Dost sometimes counsel take—and sometimes tea.” When Alexander Pope wrote these lines from The Rape of the Lock in 1714, tea still rhymed with obey. This was true of many words spelled with ea, and it was just about in Pope's time that nearly all these words started changing their pronunciation from (ā) to (ē), as in our modern pronunciation of tea (tē). Most modern English words whose main vowel sound is spelled -ea- were pronounced with long vowels in Middle and Old English. Many of these vowels were shortened in the 16th and 17th century to their modern pronunciations, as in our words dead and sweat. But those words that were pronounced with an (ā) sound in Middle English did not undergo this sound change and kept their long vowels, undergoing the further change in Pope's time to the modern “long e” sound. There were several exceptions to this last sound change, most notably the words break, great, and steak. Interestingly, the old pronunciation is also retained in Irish family names, such as Reagan, Shea, Beatty, and Yeats (in contrast to British family names such as Keats).

    Food and Nutrition: tea

    A beverage prepared by infusion of the young leaves, leaf buds, and internodes of varieties of Camellia sinensis and C. assamica, originating from China. Green tea is dried without further treatment. Black tea is fermented (actually an oxidation) before drying; Oolong tea is lightly fermented. Among the black teas, Flowering Pekoe is made from the top leaf buds, Orange Pekoe from first opened leaf, Pekoe from third leaves, and Souchong from next leaves.

    Food Lover's Companion: tea

    Tea is native to China, where it grew wild until the Chinese determined that the leaves helped flavor the flat taste of the water they boiled to prevent getting sick. Tea plant cultivation in China began about 4,000 years ago but it wasn't until the 8th century a.d. that outsiders (the Japanese) discovered it. Europeans were finally introduced to tea during the 17th century and the British (who were the true tea lovers) spread its use by implementing new growing areas such as India. In fact, the English so enjoy their tea that they developed a meal around it, high tea.

    Britannica Concise Encyclopedia: tea

    Beverage produced by steeping in freshly boiled water the young leaves and leaf buds of the tea plant, Camellia sinensis, a member of the family Theaceae, which contains 40 genera of trees and shrubs. Tea cultivation is first documented in China in AD 350; according to legend, it had been known there since c. 2700 BC. It was established in Japan by the 13th century and was spread to Java by the Dutch and to India by the English in the 19th century. Today tea is the most widely consumed drink in the world, drunk (either hot or cold) by half the world's population. Major tea types are classified by processing method: fermented, or black, tea produces an amber-colored, full-flavored beverage without bitterness; semifermented, or oolong, tea yields a slightly bitter, light brownish-green liquid; and unfermented, or green, tea, results in a mild, slightly bitter, pale greenish-yellow beverage. Caffeine is responsible for tea's stimulating effect. Green tea, long regarded as healthful in the Far East, has in recent years attracted much favorable attention in the West for a wide range of possible beneficial effects. Infusions and decoctions of the leaves, bark, and roots of many other, unrelated plants are commonly drunk as herbal or medicinal teas.

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  • 1 decade ago

    1. the dried and prepared leaves of a shrub, Camellia sinensis, from which a somewhat bitter, aromatic beverage is prepared by infusion in hot water.

    2. the shrub itself, extensively cultivated in China, Japan, India, etc., and having fragrant white flowers. Compare tea family.

    3. the beverage so prepared, served hot or iced.

    4. any kind of leaves, flowers, etc., so used, or any plant yielding them.

    5. any of various infusions prepared from the leaves, flowers, etc., of other plants, and used as beverages or medicines.

    6. beef bouillon.

    7. British. any meal, whether a light snack or one consisting of several courses, eaten in the late afternoon or in the evening; any meal other than dinner, eaten after the middle of the afternoon.

    8. an afternoon reception at which tea is served.

    http://dictionary.reference.com/browse/tea

  • Anonymous
    1 decade ago

    good question.....

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