Talk:Tea - Wikipedia

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	Tea is a former featured article. Please see the links under Article milestones below for its original nomination page (for older articles, check the nomination archive) and why it was removed.
	This article appeared on Wikipedia's Main Page as Today's featured article on June 9, 2004.
Article milestones Date Process Result January 19, 2004 Refreshing brilliant prose Kept December 23, 2005 Featured article review Kept September 19, 2006 Featured article review Demoted May 22, 2012 Good article nominee Not listed Current status: Former featured article

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Suggesting that a separate article is made that goes more in depth into this topic.

As for what to put in that article: brief history, processing, and composition. The processing section should have a bulk of the physical chemistry involved in making instant tea.

If not, edits could be made to the subsection of the existing tea article, but there's definitely enough information to make a separate article.

Bibliography: "Tea." Def. 2. Merriam-Webster. Merriam-Webster, n.d. Web. 12 Dec. 2016. <https://www.merriam-webster.com/dictionary/tea>. Houyuan Lu et al. (7 January 2016). "Earliest tea as evidence for one branch of the Silk Road across the Tibetan Plateau". Nature. doi:10.1038/srep18955. Gebely, Tom. "Tea Processing Chart." World of Tea. Eggs and Toast Media, LLC, 29 Aug. 2016. Web. 12 Dec. 2016. <https://www.worldoftea.org/tea-processing-chart/>. Willson, K. C., and M. N. Clifford. Tea: Cultivation to Consumption. London: Chapman & Hall, 1992. Print. Page 535. Willson, K. C., and M. N. Clifford. Tea: Cultivation to Consumption. London: Chapman & Hall, 1992. Print. Page 538. Millin, D. J. and Swaine, D. (1981) Fermentatino of tea in aqueous suspension. Journal of the Science of Food and Agriculture, 32, 905-19. Willson, K. C., and M. N. Clifford. Tea: Cultivation to Consumption. London: Chapman & Hall, 1992. Print. Page 539. Long, V. D. (1979) Aqueous extraction of black tea leaf. III - Experiments with a stirred column, Journal of Food Technology, 14, 449-62. Pintauro, N. D. (1977) Tea and Soluble Tea Products Manufacture 1977. Food Technology Review, Vol. 38, Noyes Data Corp., Park Ridge, NJ. Willson, K. C., and M. N. Clifford. Tea: Cultivation to Consumption. London: Chapman & Hall, 1992. Print. Page 544. Moshfeghian, Mahmood. "TEG Dehydration: How Does the Stripping Gas Work in Lean TEG Regeneration?" Jmcampbell.com. John M. Campbell & Co., 1 Aug. 2013. Web. 12 Dec. 2016. <http://www.jmcampbell.com/tip-of-the-month/2013/08/teg-dehydration-how-does-the-stripping-gas-work-in-lean-teg-regeneration/>. Reineccius, Gary, and Henry B. Heath. Flavor Chemistry and Technology. 2nd ed. Boca Raton, FL: Taylor & Francis, 2006. 39-41. Print. Jöbstl, Elisabeth, J. Patrick A. Fairclough, Alan P. Davies, and Michael P. Williamson. "Creaming in Black Tea." Journal of Agricultural and Food Chemistry 53.20 (2005): 7997-8002. Web. Liang, Y. R.; Lu, J. L.; Zhang, L. Y. Comparative study of cream in infusions of black tea and green tea Camellia sinensis (L.) O. Kuntze. Int. J. Food Sci. Technol. 2002, 37, 627-634 BP 1,380,135 (1975) Unilever Limited, Cold Water Soluble Tea Wickremasinghe, R. L., BP 1,432,078 (1976) Improvement in or Relating to the Production of Cold Soluble Tea Concentrates and Powders. Willson, K. C., and M. N. Clifford. Tea: Cultivation to Consumption. London: Chapman & Hall, 1992. Print. Page 547. Willson, K. C., and M. N. Clifford. Tea: Cultivation to Consumption. London: Chapman & Hall, 1992. Print. Page 550. Canon, Eden. "What You Need To Know About Citric Acid." EthicalFoods.com. N.p., 03 Dec. 2016. Web. 14 Dec. 2016. <http://ethicalfoods.com/citric-acid/>. RheoSense. "Viscosity of Newtonian and Non-Newtonian Fluids." Rheosense.com. RheoSense, n.d. Web. 14 Dec. 2016. <http://www.rheosense.com/applications/viscosity/newtonian-non-newtonian>.

Considering the recent growth of coffee and the decline in tea sales, I question the statement that tea surpasses coffee in consumption. I looked at many sources that indicate coffee consumption is now larger worldwide.

Tea is made from Ancient China 115.160.161.194 (talk) 05:05, 11 May 2018 (UTC)Reply

  Not done Already referenced in "Origin and history". Martin of Sheffield (talk) 08:47, 11 May 2018 (UTC)Reply

Remove the extra full stop in the sentence "As a result, black tea in the West is usually steeped in water near its boiling point, at around 99 °C (210 °F).." Markkozlov (talk) 01:58, 19 August 2018 (UTC)Reply

  Done. Thanks! Dawn Bard (talk) 02:16, 19 August 2018 (UTC)Reply

Some questions

• There is Preparation and classification of tea with the same title Black tea under it. This is ambiguous. How to make it better?
• Under preparation, consider adding Hyderabadi Irani Chai^{[1] [2]}. Hyderabadi Tea is not mentioned in this page which is unique in its preparation.
• Tea flavors include still more variety of flavors and essence^[3][4][5]. Should it be covered here?
• There are individual pages for all the tea types listed, why is it summarized here, instead of providing reference to broader article?
• Chai Tea Latte is not mentioned, though covered under Milk Tea, which has its own wiki page, in this page.
• Teas from Kerala^[6] especially Sulaimani Chai ^[7], Tamil Nadu which has biggest black tea production in India ^[8] & , Srilanka find no mention in this article.
• Tea is classified as follows in India ^[9][10][11]
  • Masala Chai
  • Darjeeling
  • Assam
  • Sikkim
  • Nilgiri tea ^[12][13]
  • Munnar^[14]
  • Dooars-Terai
  • Kangra

Ajeyaajeya (talk) 03:47, 28 November 2018 (UTC)Reply