The word “tea” originated where tea culture itself was born—in ancient China. It reached Europe overland through Russia, while the Dutch first imported it by sea in the early 17th century. The Chinese origin “ch’a” can easily be recognized in the pronunciation of the Croatian word for tea. The final letter “i” came from the expression “ch’a a ye,” meaning “tea leaf.”
After China, tea first became established in neighboring countries—Mongolia, Korea, Japan, and Thailand—where the name “cha” was retained.
In modern speech, the word “tea” has various meanings: processed young leaves of the tea plant (Camellia sinensis), drinks made by infusing those leaves, beverages made from the flowers and leaves of many other plants, and the social event of gathering over a drink.
Tea made from the leaves of the tea plant (Camellia sinensis) is distinguished in these definitions and rightly placed before the others, because it is the first thing we think of when we hear the word. In everyday speech, we call it real tea, although we should actually use the plural—real teas—because there is a truly large number of forms and varieties.
There is far greater diversity among the other “teas,” which are not true teas and include numerous preparations or beverages made from the leaves, flowers, stems, fruits, or roots of various plants. Most are also attributed medicinal properties. This group includes herbal teas such as chamomile, rosehip, linden, mint, sage, and marshmallow, as well as numerous preparations made from pieces of dried fruit. All these beverages, like true teas, are prepared in the same way—by pouring hot water over dried fruit or leaves—but that is the only thing they have in common.
Fruit beverages ARE NOT TEA!
Theine (caffeine) is an essential component of tea that determines its properties and its effects on the human body. One might say that it makes tea real tea.
