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tea

A Dictionary of Food and Nutrition | 2005 | | © A Dictionary of Food and Nutrition 2005, originally published by Oxford University Press 2005. (Hide copyright information) Copyright

tea A beverage prepared by infusion of the young leaves, leaf buds, and internodes of varieties of Camellia sinensis and C. assamica, originating from China. Green tea is dried without further treatment. Black tea is fermented (actually an oxidation) before drying; Oolong tea is lightly fermented. Among the black teas, Flowering Pekoe is made from the top leaf buds, Orange Pekoe from first opened leaf, Pekoe from third leaves, and Souchong from next leaves. Tea bags were introduced in New York by Thomas Sullivan in 1908, initially as a means of sending samples of tea to customers in muslin bags rather than tin cans.

See also caffeine; herb tea; xanthines.

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DAVID A. BENDER. "tea." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. 1 Dec. 2009 <http://www.encyclopedia.com>.

DAVID A. BENDER. "tea." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. (December 1, 2009). http://www.encyclopedia.com/doc/1O39-tea.html

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