The etymology of the various Chinese words for the English word tea reflects the history of transmission of tea drinking culture and trade from China to countries around the world. [1] In this context, tea generally refers to the plant Camellia sinensis and/or the aromatic beverage prepared by pouring hot boiling water over the leaves. 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. The earliest of the three to enter English is cha, which came in the 1590s via the Portuguese, who traded in Macao and picked up the Cantonese pronunciation of the word. [2] [3] The more common tea form arrived in the 17th century via the Dutch, who acquired it either indirectly from the Malay teh, or directly from the tê pronunciation in Min Chinese. [2] The third form chai (meaning "spiced tea") originated from a northern Chinese pronunciation of cha, which travelled overland to Central Asia and Persia where it picked up a Persian ending yi, and entered English via Hindustani in the 20th century. [4]
The different regional pronunciations of the word in China are believed to have arisen from the same root, which diverged due to sound changes through the centuries. The written form of the Chinese word for tea was created in the mid-Tang dynasty by modifying the character 荼 pronounced tu, meaning a "bitter vegetable". Tu was used to refer to a variety of plants in ancient China, and acquired the additional meaning of "tea" by the Han dynasty. [4] The Chinese word for tea was likely ultimately derived from the non-Sinitic languages of the botanical homeland of the tea plant in southwest China (or Burma), possibly from an archaic Austro-Asiatic root word *la, meaning "leaf". [5]
The pronunciations of the words for "tea" mostly fall into the three broad groups: te, cha and chai. The exceptions are those in some languages from Southwest China and Myanmar, the botanical homeland of the tea plant. [4] Examples are la (meaning tea purchased elsewhere) and miiem (wild tea gathered in the hills) from the Wa people of northeast Burma and southwest Yunnan, letpet in Burmese and meng in Lamet meaning "fermented tea leaves", tshuaj yej in Hmong language as well as miang in Thai ("fermented tea"). These languages belong to the Austro-Asiatic, Tibeto-Burman, Hmong-Mien, and Tai families of languages now found in South East Asia and southwest of China. Scholars have suggested that the Austro-Asiatic languages may be the ultimate source of the word tea, including the various Chinese words for tea such as tu, cha and ming. Cha for example may have been derived from an archaic Austro-Asiatic root word *la (Proto-Austroasiatic: *slaʔ, cognate with Proto-Vietic *s-laːʔ), meaning "leaf", while ming may be from the Mon–Khmer meng (fermented tea leaves). The Sinitic, Tibeto-Burman and Tai speakers who came into contact with the Austro-Asiatic speakers then borrowed their words for tea. [6]
The Chinese character for tea is 茶, originally written with an extra horizontal stroke as 荼 (pronounced tu), and acquired its current form in the Tang dynasty first used in the eighth-century treatise on tea The Classic of Tea . [7] [8] [9] The word tú 荼 appears in ancient Chinese texts such as Shijing signifying a kind of "bitter vegetable" (苦菜) and refers to various plants such as sow thistle, chicory, or smartweed, [10] and also used to refer to tea during the Han dynasty. [11] By the Northern Wei the word tu also appeared with a wood radical, meaning a tea tree. [11] The word 茶 first introduced during the Tang dynasty refers exclusively to tea. It is pronounced differently in the different varieties of Chinese, such as chá in Mandarin, zo and dzo in Wu Chinese, and ta and te in Min Chinese. [12] [13] One suggestion is that the pronunciation of tu (荼) gave rise to tê; [14] but historical phonologists believe that cha, te and dzo all arose from the same root with a reconstructed hypothetical pronunciation dra (dr- represents a single consonant for a retroflex d), which changed due to sound shift through the centuries. [4] Other ancient words for tea include jia (檟, defined as "bitter tu" during the Han dynasty), she (蔎), ming (茗, meaning "fine, special tender tea") and chuan (荈), but ming is the only other word for tea that is still in common use. [4] [15]
Most Chinese languages, such as Gan and Hakka, pronounce it along the lines of cha, but Min varieties along the Southern coast of China pronounce it like teh. These two pronunciations have made their separate ways into other languages around the world: [16]
English has all three forms: cha or char (both pronounced /ˈtʃɑː/ ), attested from the late 16th century; [21] tea, from the 17th; [22] and chai, from the 20th. [23]
Languages in more intense contact with Chinese, Sinospheric languages like Korean, Vietnamese and Japanese, may have borrowed their words for tea at an earlier time and from a different variety of Chinese, in the so-called Sino-Xenic pronunciations. Although normally pronounced as cha (commonly with an honorific prefix o- as ocha) or occasionally as sa (as in sadô or kissaten), Japanese also retains the early but now uncommon pronunciations of ta and da. Similarly Korean also has ta in addition to cha, and Vietnamese trà in addition to chè. [3] The different pronunciations for tea in Japanese arose from the different times the pronunciations were borrowed into the language: Sa is the Tō-on reading (唐音, literally Tang reading but in fact post Tang), 'ta' is the Kan-on (漢音) from the Middle Chinese spoken at the Tang dynasty court at Chang'an; which is still preserved in modern Min Dong da. Ja is the Go-on (呉音) reading from Wuyue region,[ citation needed ] and comes from the earlier Wu language centered at Nanjing, a place where the consonant was still voiced, as it is today in Hunanese za or Shanghainese zo. [24] Zhuang language also features southern cha-type pronunciations.[ citation needed ]
The different words for tea fall into two main groups: "te-derived" (Min) 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 with a history of sea trade with certain southeast regions of Imperial China (such as Europe), pronounce it like 'teh'. [26]
The words that various languages use for "tea" reveal where those nations first acquired their tea and tea culture:
At times, a te form will follow a cha form, or vice versa, giving rise to both in one language, at times one an imported variant of the other:
Language | Name | Language | Name | Language | Name | Language | Name | Language | Name |
---|---|---|---|---|---|---|---|---|---|
Afrikaans | tee | Armenian | թեյ [tʰɛj] | Basque | tea | Belarusian | гарба́та (harbáta)(1) | Berber | ⵜⵢ, atay |
Catalan | te | Kashubian | (h)arbata(1) | Czech | té or thé(2) | Danish | te | Dutch | thee |
English | tea | Esperanto | teo | Estonian | tee | Faroese | te | Finnish | tee |
French | thé | West Frisian | tee | Galician | té | German | Tee | Greek | τέϊον téïon |
Hebrew | תה, te | Hungarian | tea | Icelandic | te | Indonesian | teh | Irish | tae |
Italian | tè | Javanese | tèh | Kannada | ಟೀಸೊಪ್ಪು ṭīsoppu | Khmer | តែ tae | scientific Latin | thea |
Latvian | tēja | Leonese | té | Limburgish | tiè | Lithuanian | arbata(1) | Low Saxon | Tee[tʰɛˑɪ] or Tei[tʰaˑɪ] |
Malay | teh | Malayalam | തേയില tēyila | Maltese | tè | Norwegian | te | Occitan | tè |
Polish | herbata(1) | Scots | tea[tiː]~[teː] | Scottish Gaelic | tì, teatha | Sinhalese | tē තේ | Spanish | té |
Sundanese | entèh | Swedish | te | Tamil | தேநீர் tēnīr(3) | Telugu | తేనీరు tēnīr(4) | Western Ukrainian | герба́та (herbáta)(1) |
Welsh | te | ||||||||
Notes:
Language | Name | Language | Name | Language | Name | Language | Name | Language | Name |
---|---|---|---|---|---|---|---|---|---|
Assamese | চাহ sah | Bengali | চা cha (sa in Eastern regions) | Cebuano | tsá | Chinese | 茶 Chá | English | cha or char |
Gujarati | ચા chā | Japanese | 茶, ちゃcha(1) | Kannada | ಚಹಾ chahā | Kapampangan | cha | Khasi | sha |
cha | |||||||||
چاہ ਚਾਹ chá | Korean | 차cha(1) | Kurdish | ça | Lao | ຊາ /saː˦˥/ | Marathi | चहा chahā | |
Oḍiā | ଚା' cha'a | Persian | چای chā | Portuguese | chá | Sindhi | chahen چانهه | Somali | shaah |
Tagalog | tsaá | Thai | ชา /t͡ɕʰaː˧/ | Tibetan | ཇ་ ja | Vietnamese | trà and chè(2) | ||
Notes:
Language | Name | Language | Name | Language | Name | Language | Name | Language | Name |
---|---|---|---|---|---|---|---|---|---|
Albanian | çaj | Amharic | ሻይ shay | Arabic | شاي shāy | Assyrian Neo-Aramaic | ܟ݈ܐܝ chai | Armenian | թեյ tey |
Azerbaijani | çay | Bosnian | čaj | Bulgarian | чай chai | Chechen | чай chay | Croatian | čaj |
Czech | čaj | English | chai | Finnish dialectal | tsai, tsaiju, saiju or saikka | Georgian | ჩაი chai | Greek | τσάι tsái |
Hindi | चाय chāy | Kazakh | шай shai | Kyrgyz | чай chai | Kinyarwanda | icyayi | Judaeo-Spanish | צ'יי chai |
Macedonian | чај čaj | Malayalam | ചായ chaaya | Mongolian | цай tsai | Nepali | chiyā चिया | Pashto | چای chay |
Persian | چای chāī(1) | Romanian | ceai | Russian | чай chay | Serbian | чај čaj | Slovak | čaj |
Slovene | čaj | Swahili | chai | Tajik | чой choy | Tatar | чәй çäy | Tlingit | cháayu |
Turkish | çay | Turkmen | çaý | Ukrainian | чай chai | Urdu | چائے chai | Uzbek | choy |
Notes:
Language | Name | Language | Name | Language | Name |
---|---|---|---|---|---|
Japanese | だ da, た ta(1) | Korean | 다 da [ta] (1) | Hmong | tshuaj yej |
Thai | miang(3) | Burmese | လက်ဖက် lahpet [ləpʰɛʔ] (2) | Tai | la |
Lamet | meng | Wa | la, miiem | Palaung | miem |
Lahu | la | Lisu | la ja | Akha | lor bor |
Kachin | hpalap | Karen | hla | Mon | la pek |
Yi (Lolo) | la | Nusu | la ja | Hani | la be |
Pa'O | la | Kayah | le | Naxi | le |
Bai | gu | She | ku | Waxiang | khu |
Chinese is a group of languages spoken natively by the ethnic Han Chinese majority and many minority ethnic groups in China. Approximately 1.35 billion people, or 17% of the global population, speak a variety of Chinese as their first language.
Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of Camellia sinensis, an evergreen shrub native to East Asia which probably originated in the borderlands of southwestern China and northern Myanmar. Tea is also made, but rarely, from the leaves of Camellia taliensis. After plain water, tea is the most widely consumed drink in the world. There are many different types of tea; some have a cooling, slightly bitter, and astringent flavour, while others have profiles that include sweet, nutty, floral, or grassy notes. Tea has a stimulating effect in humans, primarily due to its caffeine content.
Green tea is a type of tea that is made from Camellia sinensis leaves and buds that have not undergone the same withering and oxidation process which is used to make oolong teas and black teas. Green tea originated in China, and since then its production and manufacture has spread to other countries in East Asia.
Chinese tea culture includes all facets of tea found in Chinese culture throughout history. Physically, it consists of tea cultivation, brewing, serving, consumption, arts, and ceremonial aspects. Tea culture is an integral part of traditional Chinese material culture and spiritual culture. Tea culture emerged in the Tang dynasty, and flourished in the succeeding eras as a major cultural practice and as a major export good.
Yum cha is the Cantonese tradition of brunch involving Chinese tea and dim sum. The practice is popular in Cantonese-speaking regions, including Guangdong province, Guangxi province, Hong Kong, and Macau. It is also carried out in other regions worldwide where there are overseas Cantonese communities. Yum cha generally involves small portions of steamed, pan-fried, or deep-fried dim sum dishes served in bamboo steamers, which are designed to be eaten communally and washed down with hot tea. People often go to yum cha in large groups for family gatherings and celebrations.
Pu'er or pu-erh is a variety of fermented tea traditionally produced in Yunnan Province, China. In the context of traditional Chinese tea production terminology, fermentation refers to microbial fermentation, and is typically applied after the tea leaves have been sufficiently dried and rolled. As the tea undergoes controlled microbial fermentation, it also continues to oxidize, which is also controlled, until the desired flavors are reached. This process produces tea known as hēichá (黑茶), literally "black tea", though the term is commonly translated to English as "dark tea" to distinguish it from the English-language black tea.
Youtiao, known in Southern China as Yu Char Kway, is a long golden-brown deep-fried strip of wheat flour dough of Chinese origin and also popular in other East and Southeast Asian cuisines.
Tea as a drink was first consumed in China and the earliest extant mention of tea in literature is the Classic of Poetry, although the ideogram used (荼) in these texts can also designate a variety of plants, such as sowthistle and thrush.
The history of tea spreads across multiple cultures over the span of thousands of years. The tea plant Camellia sinensis is native to East Asia and probably originated in the borderlands of southwestern China and northern Myanmar. One of the earliest accounts of tea drinking is dated back to China's Shang dynasty, in which tea was consumed as a medicinal drink. An early credible record of tea drinking dates to the 3rd century AD, in a medical text written by Chinese physician Hua Tuo. It first became known to the western world through Portuguese priests and merchants in China during the early 16th century. Drinking tea became popular in Britain during the 17th century. The British introduced commercial tea production to British India, in order to compete with the Chinese monopoly on tea by stealing green tea leaves from China, transporting them by train/road, resulting in them being fermented and thought fermented tea is the tea drunk in China. Hence the tea drank in the West is mostly fermented and not green fresh tea.
Yellow tea can refer to Chinese huángchá and Korean hwangcha.
A Wanderwort is a word that has spread as a loanword among numerous languages and cultures, especially those that are far away from one another. As such, Wanderwörter are a curiosity in historical linguistics and sociolinguistics within a wider study of language contact. At a sufficient time depth, it can be very difficult to establish in which language or language family a Wanderwort originated and into which it was borrowed.
Dianhong tea is a type of relatively high-end, gourmet Chinese red tea sometimes used in various tea blends and grown in Yunnan Province, China. The main difference between Dianhong and other Chinese red teas is the amount of fine leaf buds, or "golden tips," present in the dried tea. Dianhong tea produces a brew that is brassy golden orange in colour with a sweet, gentle aroma and no astringency. Cheaper varieties of Dianhong produce a darker brownish brew that can be very bitter.
Wuyi tea, also known by the trade name Bohea in English, is a category of black and oolong teas grown in the Wuyi Mountains of northern Fujian, China. The Wuyi region produces a number of well-known teas, including Lapsang souchong and Da Hong Pao. It has historically been one of the major centers of tea production in Fujian province and globally. Both black tea and oolong tea were likely invented in the Wuyi region, which continues to produce both styles today.
Korean tea is a beverage consisting of boiled water infused with leaves, roots, flowers, fruits, grains, edible mushrooms, or seaweed. It may or may not contain tea leaves.
Fermented tea is a class of tea that has undergone microbial fermentation, from several months to many years. The exposure of the tea leaves to humidity and oxygen during the process also causes endo-oxidation and exo-oxidation. The tea leaves and the liquor made from them become darker with oxidation. Thus, the various kinds of fermented teas produced across China are also referred to as dark tea, not be confused with black tea. The most famous fermented tea is pu'er produced in Yunnan province.
Tea processing is the method in which the leaves from the tea plant Camellia sinensis are transformed into the dried leaves for brewing tea.
Doodh pati chai is a tea beverage, originating from the Indian subcontinent, consumed in India, Pakistan, Bangladesh, Afghanistan and Nepal in which milk, together with sugar, is boiled with tea. Doodh pati is different from saada chai, in that it only uses milk and tea. This tea is quite common in South Asia. It is marginally costlier than the regular, water-based saada chai.
Mengding Ganlu or Ganlu tea is a tea from Meng Mountain, Sichuan Province in the southwest part of China. Meng Shan is reputed to be the place where tea was first cultivated. Mengding Ganlu means "Sweet Dew of Mengding" where Mengding refers to "the top of Meng Shan".
Hokkien, a variety of Chinese that forms part of the Southern Min family and is spoken in Southeastern China, Taiwan and Southeast Asia, does not have a unitary standardized writing system, in comparison with the well-developed written forms of Cantonese and Standard Chinese (Mandarin). In Taiwan, a standard for Written Hokkien has been developed by the Ministry of Education including its Dictionary of Frequently-Used Taiwan Minnan, but there are a wide variety of different methods of writing in Vernacular Hokkien. Nevertheless, vernacular works written in Hokkien are still commonly seen in literature, film, performing arts and music.
Chai: A beverage made from spiced black tea, honey, and milk. ETYMOLOGY: Ultimately from Chinese (Mandarin) chá.