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2 definitions found
 for Arabian tea
From The Collaborative International Dictionary of English v.0.48 :

  Tea \Tea\ (t[=e]), n. [Chin. tsh[=a], Prov. Chin. te: cf. F.
     th['e].]
     1. The prepared leaves of a shrub, or small tree ({Thea
        Chinensis or Camellia Chinensis). The shrub is a native
        of China, but has been introduced to some extent into some
        other countries.
        [1913 Webster]
  
     Note: Teas are classed as green or black, according to their
           color or appearance, the kinds being distinguished also
           by various other characteristic differences, as of
           taste, odor, and the like. The color, flavor, and
           quality are dependent upon the treatment which the
           leaves receive after being gathered. The leaves for
           green tea are heated, or roasted slightly, in shallow
           pans over a wood fire, almost immediately after being
           gathered, after which they are rolled with the hands
           upon a table, to free them from a portion of their
           moisture, and to twist them, and are then quickly
           dried. Those intended for black tea are spread out in
           the air for some time after being gathered, and then
           tossed about with the hands until they become soft and
           flaccid, when they are roasted for a few minutes, and
           rolled, and having then been exposed to the air for a
           few hours in a soft and moist state, are finally dried
           slowly over a charcoal fire. The operation of roasting
           and rolling is sometimes repeated several times, until
           the leaves have become of the proper color. The
           principal sorts of green tea are Twankay, the poorest
           kind; Hyson skin, the refuse of Hyson; Hyson, Imperial,
           and Gunpowder, fine varieties; and Young Hyson, a
           choice kind made from young leaves gathered early in
           the spring. Those of black tea are Bohea, the poorest
           kind; Congou; Oolong; Souchong, one of the finest
           varieties; and Pekoe, a fine-flavored kind, made
           chiefly from young spring buds. See Bohea, Congou,
           Gunpowder tea, under Gunpowder, Hyson, Oolong,
           and Souchong. --K. Johnson. --Tomlinson.
           [1913 Webster]
  
     Note: "No knowledge of . . . [tea] appears to have reached
           Europe till after the establishment of intercourse
           between Portugal and China in 1517. The Portuguese,
           however, did little towards the introduction of the
           herb into Europe, and it was not till the Dutch
           established themselves at Bantam early in 17th century,
           that these adventurers learned from the Chinese the
           habit of tea drinking, and brought it to Europe."
           --Encyc. Brit.
           [1913 Webster]
  
     2. A decoction or infusion of tea leaves in boiling water;
        as, tea is a common beverage.
        [1913 Webster]
  
     3. Any infusion or decoction, especially when made of the
        dried leaves of plants; as, sage tea; chamomile tea;
        catnip tea.
        [1913 Webster]
  
     4. The evening meal, at which tea is usually served; supper.
        [1913 Webster]
  
     Arabian tea, the leaves of Catha edulis; also (Bot.), the
        plant itself. See Kat.
  
     Assam tea, tea grown in Assam, in India, originally brought
        there from China about the year 1850.
  
     Australian tea, or Botany Bay tea (Bot.), a woody
        climbing plant ({Smilax glycyphylla).
  
     Brazilian tea.
        (a) The dried leaves of Lantana pseodothea, used in
            Brazil as a substitute for tea.
        (b) The dried leaves of Stachytarpheta mutabilis, used
            for adulterating tea, and also, in Austria, for
            preparing a beverage.
  
     Labrador tea. (Bot.) See under Labrador.
  
     New Jersey tea (Bot.), an American shrub, the leaves of
        which were formerly used as a substitute for tea; redroot.
        See Redroot.
  
     New Zealand tea. (Bot.) See under New Zealand.
  
     Oswego tea. (Bot.) See Oswego tea.
  
     Paraguay tea, mate. See 1st Mate.
  
     Tea board, a board or tray for holding a tea set.
  
     Tea bug (Zool.), an hemipterous insect which injures the
        tea plant by sucking the juice of the tender leaves.
  
     Tea caddy, a small box for holding tea.
  
     Tea chest, a small, square wooden case, usually lined with
        sheet lead or tin, in which tea is imported from China.
  
     Tea clam (Zool.), a small quahaug. [Local, U. S.]
  
     Tea garden, a public garden where tea and other
        refreshments are served.
  
     Tea plant (Bot.), any plant, the leaves of which are used
        in making a beverage by infusion; specifically, Thea
        Chinensis, from which the tea of commerce is obtained.
  
     Tea rose (Bot.), a delicate and graceful variety of the
        rose ({Rosa Indica, var. odorata), introduced from China,
        and so named from its scent. Many varieties are now
        cultivated.
  
     Tea service, the appurtenances or utensils required for a
        tea table, -- when of silver, usually comprising only the
        teapot, milk pitcher, and sugar dish.
  
     Tea set, a tea service.
  
     Tea table, a table on which tea furniture is set, or at
        which tea is drunk.
  
     Tea taster, one who tests or ascertains the quality of tea
        by tasting.
  
     Tea tree (Bot.), the tea plant of China. See Tea plant,
        above.
  
     Tea urn, a vessel generally in the form of an urn or vase,
        for supplying hot water for steeping, or infusing, tea.
        [1913 Webster]

From WordNet (r) 3.0 (2006) :

  Arabian tea
      n 1: the leaves of the shrub Catha edulis which are chewed like
           tobacco or used to make tea; has the effect of a euphoric
           stimulant; "in Yemen kat is used daily by 85% of adults"
           [syn: kat, khat, qat, quat, cat, Arabian tea,
           African tea]

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