Talk:Tea

European tea plantations

The article says, "The only European plantation is Cha Gorréana, located in Ribeira Grande, São Miguel island, Azores (Portugal)." How about the Black Sea coast of Georgia and Russia? —Preceding unsigned comment added by 204.40.1.129 (talk) 17:29, 22 June 2010 (UTC)

Also how about small-scale growers such as the Tregothnan estate in Cornwall? 132.185.144.121 (talk) 12:57, 18 April 2011 (UTC)

Removed info about Assam teas in the lead

The bit about Assam in the lead was poorly placed. I thought about moving it lower down, but realized it was just a copy-paste job from the article on Assam tea anyway. So, there's where it belongs. DigitalHoodoo (talk) 16:44, 23 June 2010 (UTC)

Impact on neurotransmitters Dopamine and Norepinephrine

Drinking tea in moderation increases attention, motivation and a feeling of reward. Drinking in high doses induce hypertension, migraine like headache, nausea and clouding of thoughts, which is somewhat similar to puffing cigarettes. Is it solely because of the caffeine content? Or there is something else? Anyone knows more about the chemical side of tea and whether it has any MAO inhibitor properties? And how exactly it affects the neurotransmitters? What is the half life of the chemicals that affect the brain? Sub40Hz (talk) 08:34, 10 July 2010 (UTC)

The main "active ingredients" in tea that you're describing are caffeine and theanine, which is similar to, and synergistic with, caffeine. I presume hypertension, aggrivation of migranes, etc is likely a result of caffine if it is true - do you have any sources for these claims? I also wonder if these side effects are a result of tea consumption at large, or perhaps limited to certain types of tea (e.g. the bergamot used in Earl Gray has a few potential side effects when consumed in huge quantity, and certain low-grade teas have been known to be contaminated with fluoride). In regards to nausea specifically, I presume this is an effect of tannin, though one would need an RS to support that. As far as the half-life of chemicals and their specific actions on the brain, those things are best reserved for the WP pages concerning the specific chemicals. DigitalHoodoo (talk) 20:15, 22 July 2010 (UTC)

also - no, tea is not an MAOI. —Preceding unsigned comment added by DigitalHoodoo (talk • contribs) 20:17, 22 July 2010 (UTC)

The Tea wiki

Can be found here [1]. Jackiespeel (talk) 18:02, 9 August 2010 (UTC)

Turkish Tea

It must be noted that Turkey possibly has the highest tea consumption per capita. Though it is one of the largest producers, it does not export much, so that says a lot. Someone should also add Turkish "çay" in the language chart. A few pictures of traditional tea kettles (double decked!), traditional tea glasses (thin waisted!) and semavers would be nice too. —Preceding unsigned comment added by 12.229.112.98 (talk) 19:03, 16 August 2010 (UTC)

We would need an RS to support the "highest tea consumption per capita" claim; basing this upon the production & export figures is OR. However, if you can find any information, please add it! DigitalHoodoo (talk) 19:59, 22 September 2010 (UTC)

In Our Time

The BBC programme In Our Time presented by Melvyn Bragg has an episode which may be about this subject (if not moving this note to the appropriate talk page earns cookies). You can add it to "External links" by pasting {{In Our Time|Tea|p004y24y|Tea}}. Rich Farmbrough, 03:21, 16 September 2010 (UTC).

Argentine "tea"

Is the herb called "te negro"--produced and consumed in Argentina--from Camellia sinensis plants? Although the taste has almost nothing in common with Assam, Ceylon or China black teas, Argentina is listed as a tea producer in this article.Torontonian1 (talk) 20:30, 21 January 2011 (UTC)

Teaism

While teaism is in The Book of Tea, I think the concept teaism deserves its own article, just like tea ceremony and tea culture. icetea8 (talk) 02:25, 7 February 2011 (UTC)

TEA DESSERTS I think it would be a good idea to add dishes and desserts to complete the article.(Lomopite (talk) 23:31, 11 March 2011 (UTC))

primary tea processing

i understand this is not a chinese tea article and is for all teas, and most of my understanding is from chinese, so please explain other processing terms (where used, india,...). This process "curing" is called "added processing" and is not need to make the classification of the 6 teas, it can be added, for example a oolong that is roasted or not roasted is still an oolong and a puer aged or not aged is still a puer. If you put in (added processing)aging and roasting then you should also include scenting and spicing(flavoring). Please look at this graph.

Primary Tea Processing (no roasting, scenting, or spicing)

---

i am using tea jargon fermention/oxidation, when i mean microbe fermention i use piling. "green Puer青普: sun fixation曬青 > rolling揉捻 > sun drying曬乾 > at this point it is done and can be aged but it still is green puer the thing that makes a Puer is it has to be sun fixed, the aging is an added process, yes it should be aged but it does not have to be it is still a green puer at this point. and it can be compress into cakes. "dark tea黑茶and dark Puer熟普: sun fixation曬青 > rolling揉捻 > piling 渥堆 > sun drying曬乾" (dark and dark puer have sun fixation, regular green tea doesnt have sun fixation) "white tea白茶: withering (fermentation) 萎凋 > rolling揉捻 > drying乾燥" ( yes lightly oxidation, but white tea is not high heat fixated it is withered then rolled lightly then dried, many from in fuding china) "oolong tea烏龍茶: withering(with buising/tossing)萎凋 > fermentation發酵 > fixation殺青 > rolling揉捻 > drying乾燥"" (you are correct the tea is bruised usually several times, but the chart has sun withering this is not an important step to oolongs, many oolongs are made with indoor withering an example cool long time withering like anshi iron goddess) green tea綠茶: fixation殺青 > rolling揉捻 > drying乾燥(the fixation is usually pan fixation in china/taiwan and steam fixation in japan)

yellow tea黃茶: fixation殺青 > rolling揉捻 > sweltering悶黃 > drying乾燥(similar to green tea but has a added swealtering process no added heat the tea is piled up after fixation and rolling for short-time only made in the spring)

black tea紅茶: withering萎凋 > rolling揉捻 > fermentation發酵 > drying乾燥 (key point for all black teas is first rolled/ctc/rupture cell walls then fermention)

to create the varieties of tea we do not need the "curing/added process/加工" of roasting: for example if a green tea is roasted it still is a green tea like the japanese tea (Hōjicha/ほうじ茶/番茶). oolongs can be roasted but not necessary, same is for scenting and spicing. see below.

problems of translating: taiwan and many parts of china use 初製and 加工 differently so i will put what i mean by each below: added processing 加工, here i mean soming added after the tea is one of the main varieties and cant be changed again example like once it is a green tea it wont change into a black tea: re-drying覆火, aging 陳放 (by storing), roasting 焙火, scenting熏花, spicing調味 what is important is the primary processing: Primary Processing初製from fresh leaves 茶青not all are used: withering萎凋, fermentation發酵, fixation殺青,rolling揉捻,drying乾燥, 渥堆 piling, this is the process that make a tea black or white or other variety.

icetea8 (talk) 06:29, 16 April 2011 (UTC)

This is a good point that should be addressed. I'll work on clarifying. However, this is only a general overview, and as such should use fairly common language and simple concepts (i.e. it should be easy to digest for people with no knowledge of tea at all). The finer points (raw vs. cooked puer, for example) can be addressed in the articles dedicated to puer tea, ooling tea, and so on... DigitalHoodoo (talk) —Preceding undated comment added 19:26, 15 August 2011 (UTC).

preparation section

Pu'er Tea 95 to 100 °C (203 to 212 °F) (Limitless????) Several limitless, really? icetea8 (talk) 06:38, 16 April 2011 (UTC)

Tea or Coffe

Is teine more excitant than cafeine? nuriamt (talk) 21:59, 18 April 2001

ITC external link on trade data

Hello everyone, I am working for the International Trade Centre (ITC). I would like to propose the addition of an external link that could lead directly to the specific product trade data held by ITC. I would like you to consider this link under the WP:ELYES #3 prescriptions. Moreover, the reliability and the pertinence of this link can be supported by the following facts 1) ITC is part of the United Nations 2) No registration is required 3) Trade data (imports/exports) are regularly updated 4) The link gives direct access to the trade database referring to the specific product 5) The addition of a link to reliable cotton trade data could provide an appropriate contribution to the piece of the article related to economics. Thank you for your attention.Divoc (talk) 17:54, 5 May 2011 (UTC)

Polish for tea

Why is herbata included under derivatives of tea? While it seems obvious to me that it is not a native word, since few Polish words start with "h", it does not appear to have any etymological link to "tea". It seems more to do with herbs/herbal (from Latin languages). It should be listed as an isolate, one of the few if I'm not mistaken. 98.64.73.9 (talk) 16:28, 16 July 2011 (UTC) Tom

Health claims

Many of the individual tea articles have claims of beneficial health effects and sometimes contradictory; they should be centralize here Health effects of tea, instead of riddled throughout the articles. icetea8 (talk) 14:43, 4 August 2011 (UTC)

Swedish: chai??

Not officially swedish word me thinks. Can be of course used for indian type tea for marketing as it in Finland too, but not a really swedish word, but foreign loan word. No dictionary gives that form as traditionally Swedish, like the Finnish traditional dialectical terms that come from Russian. Use as it is in the table just mixes the meaning so I will take it away. If somebody disagrees - you can explain this and the traditional use in Swedish language it has (if there is one, which I don't think there is). --213.138.155.99 (talk) 11:49, 1 September 2011 (UTC) (E. Suhonen, A Finn, who speaks Swedish well) -

Also would ask if the chai is used in English for general tea and not just for Indian type of tea. I think if it is used just for Indian type of tea, it should not be in this table, because it again mixes the table for givin right imbression of the issue. Please remove it if it does not. --213.138.155.99 (talk) 11:59, 1 September 2011 (UTC) (brevious)

You could make a bullet point remark at the section etymological observations. Just a suggestion. It explains the English word too, unfortunately unreferenced, so I wouldnt know. -- Cold Season (talk) 16:50, 3 September 2011 (UTC)

Hydroxycut confusion

The connection of Hydroxycut's reported side effects to the tea extract compound is irresponsible, and makes a claim that has no foundation or evidence: "liver damage, caused in part or completely by the presence of green tea extract in these supplements; the most notable cases include Hydroxycut[...]" Hydroxycut became popular first as a version of the bodybuilder's infamous trio: caffeine, ephedra, and Asprin: in this case guarana extract, ephedra extract, and white willow bark for the natural ASA. After ephedra was banned they switched to a blend of other popular ingredients: Garcinia cambogia, Gymnema sylvestre, chromium polynicotinate, caffeine, green tea- and Citrus Aurantium, which is inexplicably not mentioned in the Wikipedia article on Hydroxycut. The studies cited only attribute a causal association between liver failure and Hydroxycut as a whole: there is no reason to single out Camellia sinensis as the culprit- and given that tea is exponentially the most widely-used ingredient that happens to appear in that formula (excepting caffeine), the likelihood of the tea (a minor ingredient in the capsules)being the problem is almost nil. The Citrus Aurantium (Bitter Orange) peel, used as a source of synephrine to replace ephedrine, is the most likely culprit, coupled with excessive caffeine. Add in the new Hydroxycut Advanced, and you're talking about at least three different formulations of the product- and given the timeline, it's likely that the liver failure cases were in customers who had literally NO tea in their capsules. Specifications per dose of Hydroxycut (2000mg):

   Guarana Extract....................910mg (containing caffeine)
   Citrus Aurantium....................300mg (containing synephrine)
   L-Carnitine.............................100mg (amino compound/quat)
   Salicin Complex.......................15mg (salicylate phytohormones)
   Chromium Picolinate..............300mg (niacin-bound chromium, a trace mineral).

In short, the Hydroxycut observations are misleading, have nothing to do with tea, and should be removed from the article. 69.165.149.221 (talk) 02:42, 7 December 2011 (UTC) In fact, I'm doing it now, and until someone provides a shred of reputable evidence linking TEA (as a singular ingredient) with any cases of liver failure, it should stay out. Its presence here is absurd. 69.165.149.221 (talk) 12:25, 7 December 2011 (UTC)

Did Tea Drinking Lead to Urbanization?

Did Tea Drinking Lead to Urbanization? Something to mention in the article. Sourced from The Ghost Map, by Steven Johnson -- cheers, Michael C. Price ^talk 16:26, 31 December 2011 (UTC)

Deficits of tea bags

A lot of the claims about the problems with tea bags in the 'Packaging' section are un-cited assertions about the opinions of 'tea aficionados'. Claims like "The paper used for the bag can also be tasted by many" are, I think, inappropriate. Who are the 'many'? If these claims are the results of the author conveying his own sense of the anecdotal evidence he's been exposed to, that fails the Wikipedia verifiability guidelines. I propose deleting the sentences in that section that lack citations.

Ionocube (talk) 03:02, 6 January 2012 (UTC)

Bibliography Section to "Further Reading"

My understanding is that a Bibliography section is not to list the sources cited in the notes, but to give "further reading." Also different from general references However Wikipedia:Further reading is under discussion. I have edited with this in mind. Hope this works!ch (talk) 19:56, 7 January 2012 (UTC)

ambiguous verbage quoted from a biased source

the article states "Certain tea has more caffeine by weight than coffee; nevertheless, more dried coffee is used than dry tea in preparing the beverage,[24] which means that a cup of brewed tea contains significantly less caffeine than a cup of coffee of the same size.".

what does this sentence even mean? the wording does not make sense. what beverage? a tea beverage, which is what this article is about? i do not know by reading this. this statement contradicts itself, as well. because what it is saying is that, at the end, tea has less caffeine than coffee because, in the beginning of the sentence, certain teas have more caffeine than coffee.

If the statement means that tea has more caffeine, by weight, than coffee, yet people use a larger, heavier by weight amount of coffee grounds when brewing an 8 ounce cup of coffee than they do when brewing tea, -- right there! what? how do we know this is true? ...then the statement goes on to say that the tea, therefore has less caffeine than coffee does. One can assume the author meant that this occurs because people add more coffee grounds, by weight, than tea leaves, when preparing coffee and tea.

additionally, the quote, #24, came from the Stash tea company, which sells tea, and therefore has a biased view. Also, the link for the original source, #24, from Stash tea, is a dead link, so one could not verify this information. At this time, one may only ponder whether this statement is true, as it is not backed up by research. — Preceding unsigned comment added by Chakrabrat (talk • contribs) 17:13, 10 January 2012 (UTC)

Agreed, I have removed it. Link rot and a webshop as reference... --Cold Season (talk) 17:21, 10 January 2012 (UTC)

Temperatures in "Preparation"

The temperatures for each tea as listed in the chart vs each section for Oolong, Green, etc, differ, great enough to cause confusion. For example, the chart suggests Oolong should be brewed at temperatures between 80-85C, while the actual section for Oolong says 90-100C. That's a pretty big difference when it comes to tea, so which one is more accurate? Why is one section of the article not consistent with itself? 174.112.6.146 (talk) 21:58, 14 January 2012 (UTC)