Tea

(formerly tā), n. [Fr. thé, It. tè and cìa, Sp. té, Russ. tchai, from Chin. tshā, Prov. Chin. tha, thē.]

1Sense 1. The leaves of a shrub or small tree of the genus Thea (Camellia of some authors), especially of T. bohea and T. viridis. The shrub is a native of China and Japan, but has been introduced, to some extent, into some other countries.

☞ Teas are classed as green or black, according to their color or appearance, the kinds being distinguished also by various other characteristic differences, as of taste, odor, and the like. The color, flavor, and quality, are said to be dependent, in a certain degree, upon the species of the plant from which the leaves are obtained, the T. viridis furnishing the finer green, and T. bohea the inferior green and black varieties; but the difference is chiefly owing to the treatment which the leaves receive after being gathered. The leaves for green tea are heated or roasted slightly in shallow pans over a wood fire, almost immediately after being gathered, after which they are rolled with the hands upon a table, to free them from a portion of their moisture, and to twist them, and are then quickly dried. Those intended for black tea are spread out in the air for some time after being gathered, and then tossed about with the hands until they become soft and flaccid, when they are roasted for a few minutes, and rolled, and having then been exposed to the air for a few hours in a soft and moist state, are finally dried slowly over a charcoal fire. The operation of roasting and rolling is sometimes repeated several times, until the leaves have become of the proper color. The principal species of green tea are Twankay, the poorest kind; Hyson-skin, the refuse of Hyson; Hyson, and Gunpowder, fine varieties; and Young Hyson, a choice kind made from young leaves gathered early in the spring. Those of black tea are Bohea, the poorest kind; Congou; Souchong, one of the finest varieties; and Pekoe, a fine-flavored kind, made chiefly from young spring buds. See BOHEA, CONGOU, GUNPOWDER, HYSON, and SOUCHONG. Baird. Johnston. Tomlinson.

2Sense 2. A decoction or infusion of the dried leaves of tea in boiling water; as, tea is a refreshing beverage.

3Sense 3. Any infusion or decoction, especially when made of the dried leaves of plants; as, sage tea; chamomile tea, &c.

4Sense 4. The evening meal, at which tea is usually served; supper.

☞ “Tea was first made known in Europe by the Portuguese, who imported it early in the sixteenth century. . . . The Dutch East India Company introduced tea into Europe in the first half of the seventeenth century, and it was known several years previous to 1657, in England, as a choice and very rare article in occasional great entertainments.” New Am. Cyc.

Arabian tea, the leaves of Catha edulis, which, being stimulant, anti-soporific, and anti-narcotic, are employed by the Arabs, instead of green tea, to produce wakefulness. Simmonds. — Assam tea, a kind of tea, of excellent quality, raised and prepared for market in Assam, in India. Simmonds. — Brazilian tea. (a.) The dried leaves of Lantana pseudothea, used in Brazil as a substitute for tea. (b.) The dried leaves of Stachytarpheta mutabilis, used for adulterating tea, and also, in Austria, for preparing a beverage. — New Jersey tea (Bot.), an American shrub, the leaves of which were formerly used as a substitute for tea; red-root. See RED-ROOT. — Paraguay tea, the dried leaves of Ilex Paraguensis, used in South America for preparing a beverage similar to tea; mate. See MATE.