Talk:History of tea in China

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Untitled

first line, "The History of tea in China is long and complexed."

The tense is not fit for an encyclopedia

Wiki Education Foundation-supported course assignment

This article is or was the subject of a Wiki Education Foundation-supported course assignment. Further details are available on the course page. Student editor(s): Crystalyu1214. Peer reviewers: Yicozhou, Waynezhang1.

Above undated message substituted from Template:Dashboard.wikiedu.org assignment by PrimeBOT (talk) 23:40, 16 January 2022 (UTC)[reply]

Requested merge of Tea#China section to History of tea in China

Vote

Support. LuiKhuntek 05:45, 4 February 2006 (UTC)[reply]
Support. Tea article too long - would benefit from some sections being moved / merged to ther articles, whilst of course maintaining suitable links from the main article, with summaries of the most important points. Jamse 17:58, 7 February 2006 (UTC)[reply]
Support. --Iateasquirrel 00:12, 25 February 2006 (UTC)[reply]
Support. I agree - Tea is too long The Missing Piece 20:36, 4 May 2006 (UTC)[reply]

Discuss

The "Tea" article is too long and the bulk of the history of tea in China can easily be moved to "History of tea in China" while leaving a summary in the main article. LuiKhuntek 05:45, 4 February 2006 (UTC)[reply]

Steaming unclear

The steaming section is unclear. It says that brewing took place only after roasting took the place of steaming tea leaves. Okay, but weren't the steamed leaves brewed? If not, how were the steamed leaves consumed? Wakablogger2 (talk) 05:05, 1 November 2010 (UTC)[reply]

The origin of the word Cha

This doesn't smell right. 1. Nothing is referenced. Where are these etymologies coming from? 2. A short check of my own indicates that (using Pinyin and Traditional Characters) cha 茶 occurs in a scholarly translation of the Shishuo xinyu (Richard Mather, trans., A New Account of Tales of the World) as "camellia sinensis," = "tea," Early Middle Chinese (EMC) reconstruction: tsh'ia. Mather notes that it is "perhaps the original Shu 蜀 term for tea." Science and Civilisation in China (another fairly reliable source) Vol 6.5, p.33 cites tu 荼 as the sowthistle, Sonchus arvensis--not as tea (as the Wikipedia article would have it). Mather gives EMC as d'uo, and defines it as "a bitter edible plant, later confused with the tea plant." A check in James Legge's She King (i.e., the Shijing, but in this work a Victorian endeavour not entirely reliable philologically) does not even use tu for tea. Tu does not seem to be in Karlgren's Glosses to the Odes (i.e., the Shijing, which the Wiki article claims to be the origin of "tea" as tu). If anyone has Pulleyblank, please check. Checked here: http://en.wiktionary.org/wiki/%E8%8D%BC and here: http://www.unicode.org/cgi-bin/GetUnihanData.pl?codepoint=837C. Nothing on this character as "tea"

In other words, something's rotten here, friends of Denmark, and I strongly suspect it is not Mather or Needham et al. If the Wikipedia section cannot be reliably sourced, I suggest we delete it. Apeman (talk) 22:13, 3 December 2010 (UTC)[reply]

Article: "Tea was also called 'jia' (檟) in the ancient Chinese classic Er Ya" My source (a scratch at the surface of truth): 檟: "the mallotus tree (mallotus japonicus), sometimes mistakenly identified with the tea plant" Mather, _Shih Shuo Hsin Yü_ (= Shishuo xinyu). —Preceding unsigned comment added by Apeman (talk • contribs) 22:32, 3 December 2010 (UTC)[reply]

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