Zobi Tea Phone Number is an aromatic beverage commonly prepared by pouring hot or boiling water over cured leaves of the Camellia sinensis, an evergreen shrub (bush) native to East Asia. After water, it is the most widely consumed drink in the world. There are many different types of tea; some, like Darjeeling and Chinese greens, have a cooling, slightly bitter, and astringent flavour, while others have vastly different profiles that include sweet, nutty, floral or grassy notes.
Tea originated in Southwest China, where it was used as a medicinal drink. It was popularized as a recreational drink during the Chinese Tang dynasty, and tea drinking spread to other East Asian countries. Portuguese priests and merchants introduced it to Europe during the 16th century. During the 17th century, drinking tea became fashionable among Britons, who started large-scale production and commercialization of the plant in India. Combined, China and India supplied 62% of the world's tea in 2016.
The term herbal tea refers to drinks not made from Camellia sinensis: infusions of fruit, leaves, or other parts of the plant, such as steeps of rosehip, chamomile, or rooibos. These are sometimes called tisanes or herbal infusions to prevent confusion with tea made from the tea plant.
The Chinese character for tea is , originally written with an extra stroke as ? (pronounced tú, used as a word for a bitter herb), and acquired its current form during the Tang Dynasty. The word is pronounced differently in the different varieties of Chinese, such as chá in Mandarin, zo and dzo in Wu Chinese, and ta and te in Min Chinese. One suggestion is that the different pronunciations may have arisen from the different words for tea in ancient China, for example tú may have given rise to tê; historical phonologists however argued that the cha, te and dzo all arose from the same root with a reconstructed pronunciation dra, which changed due to sound shift through the centuries. There were other ancient words for tea, though ming is the only other one still in common use. It has been proposed that the Chinese words for tea, tu, cha and ming, may have been borrowed from the Austro-Asiatic languages of people who inhabited southwest China; cha for example may have been derived from an archaic Austro-Asiatic root *la, meaning "leaf".
Most Chinese languages, such as Mandarin and Cantonese, pronounce it along the lines of cha, but Hokkien and Teochew Chinese varieties along the Southern coast of China pronounce it like teh. These two pronunciations have made their separate ways into other languages around the world.
Starting in the early 17th century, the Dutch played a dominant role in the early European tea trade via the Dutch East India Company. The Dutch borrowed the word for "tea" (thee) from Min Chinese, either through trade directly from Hokkien speakers in Formosa where they had established a port, or from Malay traders in Bantam, Java. The Dutch then introduced to other European languages this Min pronunciation for tea, including English tea, French thé, Spanish té, and German Tee. This pronunciation is also the most common form worldwide. The Cha pronunciation came from the Cantonese chàh of Guangzhou (Canton) and the ports of Hong Kong and Macau, which were also major points of contact, especially with the Portuguese traders who settled Macau in the 16th century. The Portuguese adopted the Cantonese pronunciation "chá", and spread it to India. However, the Korean and Japanese pronunciations of cha were not from Cantonese, but were borrowed into Korean and Japanese during earlier periods of Chinese history.
third form, the increasingly widespread chai, came from Persian ??? [t????i] chay. Both the châ and chây forms are found in Persian dictionaries. They are derived from the Northern Chinese pronunciation of chá, which passed overland to Central Asia and Persia, where it picked up the Persian grammatical suffix -yi before passing on to Russian as ??? ([t?æj], chay), Arabic as ??? (pronounced shay [?æi?] due to the lack of a /t??/ sound in Arabic), Urdu as ???? chay, Hindi as ??? chay, Turkish as çay, etc. The few exceptions of words for tea that do not fall into the three broad groups of te, cha and chai are mostly from the minor languages from the botanical homeland of the tea plant from which the Chinese words for tea might have been borrowed originally. English has all three forms: cha or char (both pronounced /t???/), attested from the 16th century; tea, from the 17th; and chai, from the 20th. However, the form chai refers specifically to a black tea mixed with sugar or honey, spices and milk in contemporary English.
Camellia sinensis is an evergreen plant that grows mainly in tropical and subtropical climates. Some varieties can also tolerate marine climates and are cultivated as far north as Cornwall in England, Perthshire in Scotland,Washington state in the United States, and Vancouver Island in Canada. In the Southern Hemisphere, tea is grown as far south as Hobart on the Australian island of Tasmania and Waikato in New Zealand.
Tea plants are propagated from seed and cuttings; about 4 to 12 years are needed for a plant to bear seed and about three years before a new plant is ready for harvesting. In addition to a zone 8 climate or warmer, tea plants require at least 127 cm (50 in) of rainfall a year and prefer acidic soils. Many high-quality tea plants are cultivated at elevations of up to 1,500 m (4,900 ft) above sea level. Though at these heights the plants grow more slowly, they acquire a better flavour.
Two principal varieties are used: Camellia sinensis var. sinensis, which is used for most Chinese, Formosan and Japanese teas, and C. sinensis var. assamica, used in Pu-erh and most Indian teas (but not Darjeeling). Within these botanical varieties, many strains and modern clonal varieties are known. Leaf size is the chief criterion for the classification of tea plants, with three primary classifications being, Assam type, characterised by the largest leaves; China type, characterised by the smallest leaves; and Cambodian type, characterised by leaves of intermediate size. The Cambod type tea (C. assamica subsp. lasiocaly) was originally considered a type of assam tea. However, later genetic work showed that it is a hybrid between Chinese small leaf tea and assam type tea. Darjeeling tea also appears to be hybrids between Chinese small leaf tea and assam type tea.
A tea plant will grow into a tree of up to 16 m (52 ft) if left undisturbed, but cultivated plants are generally pruned to waist height for ease of plucking. Also, the short plants bear more new shoots which provide new and tender leaves and increase the quality of the tea.
Only the top 1–2 inches of the mature plant are picked. These buds and leaves are called 'flushes'. A plant will grow a new flush every seven to 15 days during the growing season. Leaves that are slow in development tend to produce better-flavoured teas.
Pests of tea include mosquito bugs of the genus Helopeltis (which are true bugs that must not be confused with the dipteran) that can tatter leaves, so they may be sprayed with insecticides. In addition, there may be Lepidopteran leaf feeders and various tea diseases.