“Tea” in European Languages (map)
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“Tea” in European Languages (map)
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Yes, this is absolutrly correct
World’s largest tea growing region, the state of Assam in North-Eastern India [1200x800]
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This is what the tea that was dumped into the Boston Harbor would have looked like. In the 1700s, tea was compressed into planks; a plank this size could last a person roughly a year. They would be bought in sections, and small slivers would be shaved off into the kettle every time somebody wanted to make a cup of tea.
(Source)
what the **** that’s so neat
So what you’re telling me is that they were Frisbeeing tea off the ships.
And THAT’S why it was such a big deal; they literally destroyed a couple decades worth of tea with each crate they tossed.
They dumped forty-six tons of the stuff into Boston Harbor; that’s worth $1.7 million USD adjusted for inflation.
People don’t protest like they used to smdh
#this tea
this is also fucking neat but someone censored my fucking swearing so i have to fucking put it back in this thread like who the fuck does that kind of shit and can i throw their fucking tea in the ocean for it
Can we still buy compressed tea?
frisbeeing tea off the ships
YES! You can still buy it.
Here’s one:
https://www.teasource.com/products/2013-yicha-shou-puer-tea-brick
(They have other varieties, too.)
No.
(not gonna get into the differences between the bricks posted in the first image and the last, because that’d be nitpicking, but it is worth noting that one shows a black tribute brick meant to be ground up, while the other shows a single-use tab of compressed full-leaf puer tea)
This is one of those myths that has gotten so big that it ends up in textbooks, but it’s not true. Without getting into the history of compressed tea bricks and the boiled age of tea, they were commonly used as currency AND traded outside of China, but this was only by caravan, where compressed tea bricks were easier to transport by donkey/horse than was large chests of loose tea. It also lasted longer because travelling by horseback tended to take awhile, and it mostly disappeared when the main trade routes were updated to trains.
And it was only regions directly surrounding China, most notably Tibet, Russia and Mongolia, where tea was still commonly boiled, so old-skool bricks were more common.
In terms of tea-by-water, it is well documented as loose leaf in chests, and is the reason for the rise of Tea Clippers, which were fragile, speedy ships designed expressly to get the tea to the London Tea Auctions (where they were graded by leaf-size and quality) from Canton as quickly as possible, before it went stale (brick tea did not go stale as quickly as loose leaf tea). America apparently didn’t have an appetite for brick tea at all.
The tea brought to Boston was in chests, and thought to be Bohea, Congou, Souchong, Singlo and Hyson. There’s some evidence of Bohea teas being compressed for transport in the immediate area, but not for export-by-sea. The rest were not, plus Singlo and Hyson were both green teas.
On top of this, eye-witness reports document the loose tea being piled up like hay, where it was dispersed using rakes.
The official museum for the Boston Tea Party also disagrees with this myth.
This is what the tea that was dumped into the Boston Harbor would have looked like. In the 1700s, tea was compressed into planks; a plank this size could last a person roughly a year. They would be bought in sections, and small slivers would be shaved off into the kettle every time somebody wanted to make a cup of tea.
(Source)
what the **** that’s so neat
So what you’re telling me is that they were Frisbeeing tea off the ships.
And THAT’S why it was such a big deal; they literally destroyed a couple decades worth of tea with each crate they tossed.
They dumped forty-six tons of the stuff into Boston Harbor; that’s worth $1.7 million USD adjusted for inflation.
People don’t protest like they used to smdh
#this tea
this is also fucking neat but someone censored my fucking swearing so i have to fucking put it back in this thread like who the fuck does that kind of shit and can i throw their fucking tea in the ocean for it
Can we still buy compressed tea?
frisbeeing tea off the ships
YES! You can still buy it.
Here's one:
https://www.teasource.com/products/2013-yicha-shou-puer-tea-brick
(They have other varieties, too.)
(via The Uncomfortable Tea Set | theuncomfortable.com)
mmm. yes. i AM uncomfortable.
oo long tea
Every time
We’ll have to make some major changes around here!
Review: Tangerine Rosemary.
Tangerine Rosemary. Loose Leaf. Tea Forte. Price depends on options.
What they say:
Smooth and sublime, this organic rare white tea is enlivened with crisp apples and the flavor of sun-sweet tangerines. An alluring addition of fragrant rosemary adds to this savory garden cup. Refreshing iced!
Overall, this is a good, drinkable beverage. However, the orange/tangerine flavor is a bit overpowering, and it comes off a little like Tang. The rosemary and tea flavors could use a boost; the spiciness of more rosemary would go a long way to tone down that “Tang”iness, but really it needs more tea. To me, this falls into the “fruit punch” category of flavored teas.
The tea base itself is a white tea. White teas are fairly weak in flavor on their own, and it really doesn’t take much to overpower them. This tea is no exception.
While I would recommend passing on this particular variety in and of itself, it really is a good, enjoyable drink. I would recommend getting it as part of one of Tea Forte’s many collections, where you can sample many different varieties.
Review: Wild Black Yunnan
Wild Black Yunnan (Organic). Loose leaf. DavidsTea. $11.98/2 oz. (out of stock online)
What they say:
In Yunnan Province in southern China, ancient tea trees still grow wild in the forests. They can be hundreds, even thousands, of years old. Purists rave about the rich brown colour of the steeped tea, the aroma of sweet forest floor, the clean, natural finish. Our wild black Yunnan uses small, new leaves plucked from wild-growing trees, tightly twisted to preserve their natural flavour. (MK Kosher).
I’m at the Mall of America. A very loud show is going on in the Rotunda. I can barley talk with the clerk in David’s. I’m still upset that they don’t have the Korean Sejek any longer. I’m looking at their tea wall. I see ‘Wild Black Yunnan’. It jumps out at me -- a regionally sourced Chinese tea, called out by name. This never happen in Davids or Teavana; you usually end up with something silly like monkey-picked oolong or golden monkey or dragon’s teeth black. I ask for a sniff. They tell me its half off right now. I’m sold, and buy 4 ounces on the spot.
I made the wrong choice - I should have bought more. This is a wonderful Chinese Black. The aroma leaps out of the cup as soon as the hot water and leaves touch. Thick, flavorful, bold, clean, malty. After so many recent disappointments, it’s great to get a new tea this splendid.
Unfortunately, it appears that this tea is very limited. It is out-of-stock on the website, so the only chance to get this is to actually visit a retail location where they have it in stock.
Review: Chocolate Rose
Chocolate Rose. Loose Leaf. Tea Forte. Price varies greatly depending on options.
What they say:
An indulgent naturally sweet cup of rose tea with a deep chocolate taste and pleasing floral finish. Perfect to rejuvenate your day, or to luxuriate in a as an after-dinner indulgence. Enhance with a splash of milk.
I think I don’t like ‘chocolate’ tea.
This is another of Tea Forte’s ‘Noir’ Collection. The idea sounds way better than the tea actually is. When taken black, the chocolate overpowers the tea and you have basically watered down chocolate beverage, without any sweetness or creaminess.
I did not try it white, but with a bit of cream (yes, cream, not milk), and some sugar, I could see this being an excellent after-dinner treat, but something I would barely call tea.
Review: Gonapitiya Estate FBOP
Gonapitiya Estate (Ceylon) FBOP. Tea Source. Loose Leaf. $6.38/4 oz.
What they say:
This black tea produces a beautiful red/orange hue. It is medium-bodied, bright, and savory with a dark fruity note and a tiny bit of briskness in the aftertaste. This southern grown Ceylon tea garden is known for bright very aromatic teas.
Excellent traditional 'black' tea. Not as malty as a second flush Assam, but as bold and bright. I'm not picking up on that 'dark fruity note', but other than that the description is unusually accurate. Good for breakfast, good for afternoon tea.
At this price, go buy some.
https://www.teasource.com/products/gonapitiya-estate-fbop-black-tea
Review: Giddapahar Estate, 2nd Flush
Giddapahar Estate (Darjeeling), 2nd Flush Musk. TeaSource. Loose Leaf. $24.27/4. oz.
What they say:
Great floral/fruity aromatic notes. Steeps up with a hint of 1st flush like briskness, but with excellent body and a lingering complexity.
Thick malty scent, yet the muscatel aroma still come through. Very well-balanced; you really get both the first and autumnal flavors in this second flush, instead of a muddled mess typical of many 2nd flushes.. Crisp and clean flavor.
This tea has a thick mouth-feel -- imagine a velvety merlot or a strong jasmine tea -- that commonality (but neither of those flavors.)
It’s a bit on the expensive side, though.
Review: Japanese Sencha
Sencha. DavidsTea. Loose Leaf. $9.98/2 oz.
What they say:
This steamed green tea is refreshing, light and brisk.
Tasting notes: Grassy, Oceanic
Japanese monks were writing about tea in the 9th century, but the world had to wait until 1740 for Sencha, when a tea merchant named Nagatani perfected a new process of steaming, rolling and heat-drying green tea. The result? An emerald-green tea that’s refreshing and smooth. No wonder it’s Japan’s most popular drink.
So, last April I got some Korean Sajek tea from the Mall of America DAVIDsTEA retail store. I really liked it. Last week i was back at the MoA, and figured I’d get some more. Unfortunately, they didn’t have it anymore. They recommended this instead, based on my description. I’m not sure they were actually listening. They figured “Japan and Korea are close right. This should be good enough.” I mean, it’s not like being on the next ridgeline over in the middle of Darjeeling makes a difference, right? (Sorry for the sarcasm.)
My disappointment aside, this tea isn’t that bad. It’s a light, airy green tea. Not grassy at all. I would not characterize it as ‘brisk’ as they did. It makes a decent cup overall. But my disappointment is probably clouding my enjoyment. A few cups from now I’ll probably enjoy it more.
https://www.davidstea.com/us_en/our-teas/green/japanese-sencha-1
settle this for me once and for all
is “chai” a TYPE of tea??! bc in Hindi/Urdu, the word chai just means tea
its like spicy cinnamon tea instead of bland gross black tea
why don’t white people just say tea
do they mean it’s that spicy cinnamon tea
why don’t they just call it “spicy cinnamon tea”
the spicy cinnamon one is actually masala chai specifically so like
there’s literally no reason to just say chai or chai
They don’t know better. To them “chai tea” IS that specific kind of like, creamy cinnamony tea. They think “chai” is an adjective describing “tea”.
What English sometimes does when it encounters words in other languages that it already has a word for is to use that word to refer to a specific type of that thing. It’s like distinguishing between what English speakers consider the prototype of the word in English from what we consider non-prototypical.
(Sidenote: prototype theory means that people think of the most prototypical instances of a thing before they think of weirder types. For example: list four kinds of birds to yourself right now. You probably started with local songbirds, which for me is robins, blue birds, cardinals, starlings. If I had you list three more, you might say pigeons or eagles or falcons. It would probably take you a while to get to penguins and emus and ducks, even though those are all birds too. A duck or a penguin, however, is not a prototypical bird.)
“Chai” means tea in Hindi-Urdu, but “chai tea” in English means “tea prepared like masala chai” because it’s useful to have a word to distinguish “the kind of tea we make here” from “the kind of tea they make somewhere else”.
“Naan” may mean bread, but “naan bread” means specifically “bread prepared like this” because it’s useful to have a word to distinguish between “bread made how we make it” and “bread how other people make it”.
We also sometimes say “liege lord” when talking about feudal homage, even though “liege” is just “lord” in French, or “flower blossom” to describe the part of the flower that opens, even though when “flower” was borrowed from French it meant the same thing as blossom.
We also do this with place names: “brea” means tar in Spanish, but when we came across a place where Spanish-speakers were like “there’s tar here”, we took that and said “Okay, here’s the La Brea tar pits”.
Or “Sahara”. Sahara already meant “giant desert,” but we call it the Sahara desert to distinguish it from other giant deserts, like the Gobi desert (Gobi also means desert btw).
English doesn’t seem to be the only language that does this for places: this page has Spanish, Icelandic, Indonesian, and other languages doing it too.
Languages tend to use a lot of repetition to make sure that things are clear. English says “John walks”, and the -s on walks means “one person is doing this” even though we know “John” is one person. Spanish puts tense markers on every instance of a verb in a sentence, even when it’s abundantly clear that they all have the same tense (”ayer [yo] caminé por el parque y jugué tenis” even though “ayer” means yesterday and “yo” means I and the -é means “I in the past”). English apparently also likes to use semantic repetition, so that people know that “chai” is a type of tea and “naan” is a type of bread and “Sahara” is a desert. (I could also totally see someone labeling something, for instance, pan dulce sweetbread, even though “pan dulce” means “sweet bread”.)
Also, specifically with the chai/tea thing, many languages either use the Malay root and end up with a word that sounds like “tea” (like té in Spanish), or they use the Mandarin root and end up with a word that sounds like “chai” (like cha in Portuguese).
So, can we all stop making fun of this now?
Okay and I’m totally going to jump in here about tea because it’s cool. Ever wonder why some languages call tea “chai” or “cha” and others call it “tea” or “the”?
It literally all depends on which parts of China (or, more specifically, what Chinese) those cultures got their tea from, and who in turn they sold their tea to.
The Portuguese imported tea from the Southern provinces through Macau, so they called tea “cha” because in Cantonese it’s “cha”. The Dutch got tea from Fujian, where Min Chinese was more heavily spoken so it’s “thee” coming from “te”. And because the Dutch sold tea to so much of Europe, that proliferated the “te” pronunciation to France (”the”), English (”tea”) etc, even though the vast majority of Chinese people speak dialects that pronounce it “cha” (by which I mean Mandarin and Cantonese which accounts for a lot of the people who speak Chinese even though they aren’t the only dialects).
And “chai”/”chay” comes from the Persian pronunciation who got it from the Northern Chinese who then brought it all over Central Asia and became chai.
(Source)
This is the post that would make Uncle Iroh join tumblr
Tea and linguistics. My two faves.
Okay, this is all kinds of fascinating!
And polish has to be the special snowflake in here, because tea/chai is called “herbata” 😂