Ch'a is the Chinese word for tea. But even in Russian - chai, Japanese - ocha, or English slang - char, afternoon tea is a thoroughly British institution.

The court of Charles II of England was introduced to the drink in 1662 by his new wife, Catherine of Braganza, a century after the Portuguese had brought it back from Macao. The cuppa at once became the fashion. Suddenly tea salons and tea gardens were the thing. Mid-afternoon became the time to call, and drop the newly invented calling cards if the lady of the house was herself paying a visit elsewhere. Tea in China has been drunk clear for more than 2,500 years. It was the English who added lemon or milk and sugar. And came up with the little sandwiches, cakes and pastries that turned the whole ceremony into an occasion for an exchange of gossip.

 
Tea is a beverage made by steeping processed leaves, buds, or twigs of the tea bush, Camellia sinensis, in hot water for a few minutes.

Its flavor and strength is defined by its fermentation.

• Black tea is completely fermented and oxidized, so has the fullest flavor and body.
• Oolong is part-fermented, so has a milder flavor.
• Green tea is not fermented at all, but steamed.

Related Information...