||Taz"za (?), n. [It.] An ornamental cup or vase with a large, flat,
||shallow bowl, resting on a pedestal and often having handles.
||
T" cart` (?). See under T.
||Tcha*wy"tcha (?), n. (Zoöl.) The quinnat salmon. [Local, U. S.]
||
Tea (t), n. [Chin. tsh, Prov. Chin. te: cf. F. thé.] 1. The prepared
leaves of a shrub, or small tree (Thea, or Camellia, Chinensis). The
shrub is a native of China, but has been introduced to some extent into
some other countries.
Teas are classed as green or black, according to their color or
appearance, the kinds being distinguished also by various other
characteristic differences, as of taste, odor, and the like. The color,
flavor, and quality are dependent upon the treatment which the leaves
receive after being gathered. The leaves for green tea are heated, or
roasted slightly, in shallow pans over a wood fire, almost immediately
after being gathered, after which they are rolled with the hands upon a
table, to free them from a portion of their moisture, and to twist
them, and are then quickly dried. Those intended for black tea are
spread out in the air for some time after being gathered, and then
tossed about with the hands until they become soft and flaccid, when
they are roasted for a few minutes, and rolled, and having then been
exposed to the air for a few hours in a soft and moist state, are
finally dried slowly over a charcoal fire. The operation of roasting
and rolling is sometimes repeated several times, until the leaves have
become of the proper color. The principal sorts of green tea are
Twankay, the poorest kind; Hyson skin, the refuse of Hyson; Hyson,
Imperial, and Gunpowder, fine varieties; and Young Hyson, a choice kind
made from young leaves gathered early in the spring. Those of black tea
are Bohea, the poorest kind; Congou; Oolong; Souchong, one of the
finest varieties; and Pekoe, a fine-flavored kind, made chiefly from
young spring buds. See Bohea, Congou, Gunpowder tea, under Gunpowder,
Hyson, Oolong, and Souchong. K. Johnson. Tomlinson.
"No knowledge of . . . [tea] appears to have reached Europe till after
the establishment of intercourse between Portugal and China in 1517.
The Portuguese, however, did little towards the introduction of the
herb into Europe, and it was not till the Dutch established themselves
at Bantam early in 17th century, that these adventurers learned from
the Chinese the habit of tea drinking, and brought it to Europe."
Encyc. Brit.
2. A decoction or infusion of tea leaves in boiling water; as, tea is a
common beverage.
3. Any infusion or decoction, especially when made of the dried leaves
of plants; as, sage tea; chamomile tea; catnip tea.