Tea

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 originated in the borderlands of south-western China, north-east India 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 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 hu

species of plant

Matcha (; ) is a finely ground powder of green tea specially processed from shade-grown tea leaves. Shade growing gives matcha its characteristic bright green color and strong umami flavor. Matcha is typically consumed suspended in hot water.

porous bag containing tea leaves

physical phenomenon in which tea leaves in a stirred cup of tea migrate to the center and bottom of the cup

standardized method for brewing tea by the International Organization for Standardization

1773 British legislative act

tea leaves pressed into blocks

traditions about preparing and drinking tea, the way the people interact with tea

substances intended to substitute for milk or cream as an additive to coffee, tea, hot chocolate or other beverages

Wikimedia list article

drink

species of plant

potential health effects resulting from drinking tea

thumb|Tea in the United Kingdom|English teaware

natural plant compounds

γ-Glutamylmethylamide (gamma-glutamylmethylamide, GMA, N-methyl-L-glutamine, metheanine) is an amino acid analog of the proteinogenic amino acids L-glutamic acid and L-glutamine, found primarily in plant and fungal species; simply speaking, it is L-glutamine methylated on the amide nitrogen. It is an identified important biosynthetic intermediate allowing bacteria (e.g., methanotrophs) use of methylated amines as carbon and nitrogen source for growth (and so of significant biotechnological interest).

species of plant

Indonesian preparation of tea

Scottish army surgeon and botanist (1815-1882)

degustation of the tea drink and its flavor

camellia sinensis leaf-derived beverage in cylindrical metal packages