Tea is one of the most widely-consumed beverages in the world.[2] It has a cooling, slightly bitter, astringent flavor.[3] It has almost no carbohydrates, fat, or protein. Tea is a natural source of the amino acid theanine, methylxanthines such as caffeine and theobromine,[4] and polyphenolic antioxidant catechins.[3]

The word tea came into the English language from the Chinese word for tea (), which is pronounced in the Min Nan spoken variant.

The British/British-Asian English slang word "char" for "tea" arose from its Sanskrit and Mandarin pronunciation "cha" with its spelling affected by British English arhotic dialect pronunciation.

Camellia sinensis is an evergreen plant and grows in tropical to sub-tropical climates. In addition to tropical climates (at least 50 inches of rainfall a year), it also prefers acidic soils.[5] Many high quality tea plants grow at elevations up to 1500 meters (5,000 ft), as the plants grow more slowly and acquire a better flavor.[6] Only the top 1-2 inches of the mature plant are picked. These buds and leaves are called flushes,[7] and a plant will grow a new flush every seven to ten days during the growing season.

Tea is commercially cultivated as far north as Tregothnan in Cornwall on the UK mainland[8].

Tea plants will grow into a tree if left undisturbed, but cultivated plants are pruned to waist height for ease of plucking.[9]

Two principal varieties are used, the small-leaved China plant (C. sinensis sinensis) and the large-leaved Assam plant (C. sinensis assamica).

Tea is traditionally classified based on producing technique:[10]

Green Pu-erh tuo cha, a type of compressed raw pu-erh

(in Wikipedia)