Talk:Tea

aromatic

in calling tea an aromatic beverage the chemistry concept of aromaticity is linked, but I think it's supposed to refer to aroma compounds. Burndownbanks (talk) 21:53, 1 January 2026 (UTC)

That's a fair catch. The wikilink should probably go to Aroma compound rather than Aromaticity, since the latter is the chemistry concept about ring structures and has nothing to do with the scent of tea. The simplest fix would be to either retarget the link or just leave the word unlinked, since 'aromatic' in everyday use doesn't need an explanatory link to be understood. Bohosquare1 (talk) 11:40, 24 May 2026 (UTC)

Evergreen Teas

There are four varietals of Evergreen Tea, Pine, Spruce, Cedar and Fir. Should these be included, or should they go somewhere else? WindBorneListener (talk) 08:54, 6 January 2026 (UTC)

Great question -- and I'm intrigued to try these teas :) Thanks!! It looks like other types of tea have their own pages (Black tea) and narrower types even have their own pages (Darjeeling tea, Assam tea) . Would Evergreen teas fit under Herbal tea? (Herbal tea#Non-caffeinated and non-psychoactive infusions) I see Pine tea listed there and you could list these other ones there? . ... I'm wondering if evergreen teas technically herbal teas / tisanes. This tea page seems focused on teas from the tea plant specifically. But I like the idea of adding these varieties somewhere on Wikipedia! Sharp-shinned.hawk (talk) 22:17, 31 January 2026 (UTC)

Herbal teas does not seem appropriate, as conifers are not herbaceous plants. Favourite evergreen teas include western hemlock, nootka cedar, and sitka spruce. WindBorneListener (talk) 17:48, 5 February 2026 (UTC)

The sitka spruce page mentions it can be made into tea under "Uses" - I could see you adding that use to the other pages -- Nootka cedar has "Uses" section for example but doesn't mention tea. YET! As for this tea page, at the end of the intro there is a sentence about herbal tea - I could see adding a sentence at the end, something like "Tisanes are also made from conifers such as western hemlock, nootka cedar, and sitka spruce."

or changing that whole last paragraph to

The terms herbal tea and tisane distinguish similar drinks from Camellia sinensis. They are the infusions of fruit, leaves, or other plant parts such as steeps of rosehip, chamomile, rooibos, or conifers such as western hemlock, nootka cedar, and sitka spruce.

What do you think? Sharp-shinned.hawk (talk) 13:23, 7 February 2026 (UTC)

Potential cleanup

The teabag section seems a little off and biased, it might even be A.I. ~2026-30410-39 (talk) 22:56, 20 May 2026 (UTC)

Semi-protected edit request on 14 September 2026

Change

The third form chai (meaning "spiced tea") originated from a northern Chinese pronunciation of cha, which travelled via the overland Silk Road to Central Asia and Persia, where it picked up a Persian ending yi.

to

While the third form, chai, is often attributed to a Persian genitive suffix (-ye), recent linguistic analysis indicates that it originated from the Northern Chinese pronunciation of cha combined with the diminutive suffix 兒. During the Yuan dynasty (1279-1368), the suffix was pronounced as [I] and was heavily adopted through Sino-Altaic linguistic contact before Mongol conquests spread the term westward across Central Asia, Persia, and Eastern Europe.[[<ref>https://www.researchgate.net/publication/338412368_From_Cha_to_Chai_along_the_Silk_Road_Corridor_How_Diachrony_Informs_the_History_of_Tea<ref>]] AfWikiWriter2026 (talk) 21:22, 14 September 2026 (UTC)

 Not done. The wording you've offered makes it sound like this has become accepted, whereas in fact, this is sourced to a single (unreviewed) paper. –Deacon Vorbis (carbon • videos) 17:29, 17 September 2026 (UTC)

Thanks for the reply and thoughtful feedback. Agreed that my wording probably overstated the case. That said, I'm particularly knowledgeable about the subject and I think the research merits at least a brief mention. How about tagging something at the end to read: The third form chai (meaning "spiced tea") originated from a northern Chinese pronunciation of cha, which travelled via the overland Silk Road to Central Asia and Persia, where it picked up a Persian ending yi, though recent research by San Francisco State University linguist has challenged this widely held view. AfWikiWriter2026 (talk) 20:30, 17 September 2026 (UTC)