Wednesday, July 27, 2022

Madeleine Verchères

Source: Dictionary of Canadian Biographies


MARIE-MADELEINE JARRET DE VERCHÈRES  (more often called "Madeleine", and sometimes "Madelon") was born on March 3, 1678 at Verchères (Que.) and baptized April 17, 1678. She was the fourth of the 12 children. 

• Her father's name was  François Jarret de Verchères. 

• Her mother's name was  Marie Perrot. 

Madeleine died in on August 8, 1747 and was buried at Sainte-Anne-de-la-Pérade (Que.).

Madeleine’s father, François Jarret was originally from Saint-Chef (dept. of Isère), France. He was born around 1641 and was about 24 when he landed at Quebec in August of 1665 with the company commanded by his uncle, Antoine Pécaudy* de Contrecœur, in the Régiment de Carignan. 

Once the Iroquois had been subdued he decided to settle in Canada, following his uncle’s example. On Sept. 17, 1669 he married a peasant girl of twelve and a half years of age, Marie Perrot, at Sainte-Famille, Île d’Orléans. He was 28 and she was 12 which seems ludicrous in this day and age but was much more common in the 1600s. Many women were married and mothers by the time they were fourteen.

Jarret himself was not “of noble birth” as has been said: in 1672 and 1674 Frontenac [Buade*] sought letters of nobility for him, without success, in recognition of his continuing services.

On October 29, 1672, his title as an ensign in the Carignan regiment and probably his uncle’s support brought him the grant of land on the south shore of the St Lawrence River. His land totaled at least 7627.93.  The new seigneury (land grant), called Verchères, was enlarged in August of 1673 by two islands directly in front of it, the Île aux Prunes and the Île Longue, and in October 1678 – the year of Madeleine’s birth – another league (7627.93 acres) was added to the back of the original grant.

Although M. de Verchères campaigned occasionally, he did not neglect his seigneury. In 1681 he had 11 censitaires at least, and some 120 acres of land were under tillage. The seigneur himself had 20 acres, and, according to the census, 13 cattle and five muskets. The firearms – there were 15 in the seigneury – were necessary; the Iroquois were beginning to maraud again in the region, the most exposed in Canada because of the proximity of the Richelieu River (or “Rivière des Iroquois”) which this redoubtable enemy used to penetrate the colony. Verchères and the neighboring lands of Contrecœur and Saint-Ours were to be threatened still more in the terrible years to come for the Iroquois used them as short cuts to avoid the fort at Sorel.

Like many other seigneurs, M. de Verchères had a fort built for the protection of his family and censitaires: a rough, rectangular stockade 12 to 15 feet high, with a bastion at each corner. It had no moats, and a single gate, on the river side. Inside were the seigneur’s manor-house, a redoubt which served as guard-house and magazine, and probably some temporary building which could shelter the women, children, and animals in case of danger. One or two guns, probably just swivel guns intended to sound the alarm rather than repulse the enemy, completed this modest defensive system.

The years went by, and the seigneur’s children grew rapidly, at least those who survived. In 1692, when Madeleine was nearing 14 years of age, she had already lost her older brother Antoine, who had died in 1686; two brothers-in-law, both of whom had been married to Marie-Jeanne and had been killed by the Iroquois, one in 1687, the other in 1691; her brother François-Michel, also killed by the Iroquois in 1691 at 16 years of age. Six brothers and sisters came after her, their ages varying from 12 to two (two boys had not yet been born). A fine family, which seemed to attract the fury of the Iroquois.

One day in 1690 the alert had been close at the manor-house, and the little group had been in great danger. Knowing that it was almost defenseless, the Iroquois tried to scale the stockade; a few musket shots made them fall back at first. Mme de Verchères, who was 33 at that time, had only three or four men with her. She took command and repulsed the attackers several times. Did she sustain the attack in the fort, as Charlevoix maintains, or in a redoubt more than 50 paces outside the stockade, as La Potherie [Le Roy*] claims? It does not much matter.  According to Madeleine the temporary fortificstion was within the walls of the fort: it would have served as a terrible sign and even a possible precedent if the Iroquois had breached the stockade. The siege lasted two days, and with the bearing of a veteran Mme de Verchères finally forced the enemy to retire. She had lost only one combatant, whose name was L’Espérance.

The same scene and the same peril were to be repeated two years later. Mme de Verchères would be absent this time, in Montreal, as was her husband, called to Quebec. It was Madeleine who in her 15th year would have to play the role her mother had played so well in 1690. Had she perhaps helped her at that time? Instinctively she assumed the same attitude and carried out the same actions, adding, it appears, a dash of boldness befitting her age if not her sex.

There are five accounts of the siege of 1692: two by Madeleine herself, two by La Potherie (in the same work, the second correcting in part the first), and one by Charlevoix. They were all composed after the event, Madeleine’s first one being the closest to it, although it was not made until 15 Oct. 1699; her second was not made before 1722; La Potherie’s and Charlevoix’s date respectively from about 1700 and 1721. The heroine’s original narration, contained in a letter to the Comtesse de Maurepas, was attested to by Intendant Champigny [Bochart*]. It agrees fairly well with those by La Potherie and Charlevoix, since Charlevoix had followed La Potherie and La Potherie, who knew Madeleine, had certainly seen her letter, if indeed he had not suggested it to her himself, dictating it to her word by word.

On 22 Oct. 1692 then, at eight o’clock in the morning, with only one soldier on duty at the fort of Verchères, some Iroquois, who had been hidden in the thickets nearby, suddenly seized some 20 settlers working in the fields. Madeleine, who was 400 paces from the stockade, was pursued and quickly overtaken by an Iroquois who seized her by the kerchief she was wearing around her neck; she loosened it and rushed into the fort, closing the gate behind her. Calling to arms and without stopping to listen to the cries of some women who were distressed at seeing their husbands carried off, she wrote, “I went up on the bastion where the sentry was . . . I then transformed myself, putting the soldier’s hat on my head, and with some small gestures tried to make it seem that there were many people, although there was only this soldier.” She fired a round from the gun against the attackers, which “fortunately had all the success I could hope for in warning the neighboring forts to be on their guard, lest the Iroquois do the same to them.”

After this very dangerous event, the palisade was thankfully still in tact. Life continued as usual in the seigneury. For the Jarrets de Verchères two more births in 1693 and 1695 came to complete the family. The father, a half-pay lieutenant since 1694, died on February 26, 1700. The pension of 150 livres he received as a former officer in the Régiment Carignan was then transferred to Madeleine in consideration of her exploit in 1692 and on condition that she provide for her mother’s needs. (Mme de Verchères was buried on her seigneury on Sept. 30, 1728.) 

Madeleine, who had an “agreeable personality and an energetic air, but also the modesty of her sex,” and who was a “sensible” girl, had to put off her marriage until she was 28, probably to manage the seigneury and to keep her family from falling into “the deepest poverty.” Perhaps she spent her spare time hunting, since, according to La Potherie, there was “no Canadian or officer who was a better musket shot” than she. In September 1706, 28-year-old Madeleine married Pierre-Thomas Tarieu de La Pérade who was the son of a colonial administrator.

In the marriage contract Madeleine declared that she was bringing a dowry of 500 livres “accumulated through her savings and care.” The couple went to live on the north shore, at Sainte-Anne-de-la-Pérade, of which Pierre-Thomas was in part seigneur.

The marriage gave Madeleine noble status, and she moved to her husband’s family seigneury at Sainte-Anne-de-la-Pérade. The couple had five children, two of whom survived to adulthood: Madeleine Marie (1707–76) and Charles François (1710–76). She became a noble which was a privileged social class. The Verchére seigneury was transfered into Pierre-Thomas' name as was the custom of the times. Because they lived at his family seigneury, Sainte-Anne-de-Pérade, it is probable that their main source of income was land. Wealthier nobles often owned large estates and ran them as businesses. 



DEFINITIONS

seigneura man of rank or authority especially : the feudal lord of a manor. 2 : a member of the landed gentry of Canada.

censitaires: the habitants of the manor/seigneury/land grant of the seigneur. They paide dues and acknowledged that the seigneur was the most important person in the seigneury


Relationship of the seigneur and the censitaires

A seigneur was the man who ran a large piece of land called a seigneury. On this land, the seigneur was the boss. He gave out parcels of land to the peasants, who in New France were known as the habitants. On a seigneury (the land), these habitants were tenants called censitaires, and paid the seigneur dues called the cens. They also had to acknowledge the seigneur as the most important person of the seigneury.



Thursday, July 30, 2020

History of Tea -TedED +Curiosity Stream

Tea is the second most consumed beverage in the world after water –– and from sugary Turkish Rize tea to salty Tibetan butter tea, there are almost as many ways of preparing the beverage as there are cultures on the globe. 

Where did this beverage originate, and how did it become so popular? Shunan Teng details tea’s long history.


 

          Our history of tea begins with the legend of the “divine famer” Shen Nong who is credited in many ancient Chinese texts with various agricultural accomplishments. However, some scholars of ancient China now believe Shen Nong might in fact originally have referred to a group of people, living within China and utilizing particularly advanced agricultural techniques for the era. Over time this people’s knowledge of farming was canonized in the form of legends about a divine farmer who shared their name, and whose fame ultimately eclipsed their own.

         The Classics of Tea by Lu Yu in Tang Dynasty is considered a monumental book on tea even though most of the details in the book are no longer relevant today. The book introduced fundamental structure to studying tea that to this day has a direct impact on tea scholars and connoisseurs: terroir, varietal, crafting, vessel, water, preparing, tasting, and appreciation in the text of history and art.

           When tea was popularly consumed in the powdered form in Song Dynasty, the style of brewing where the tea was whisked with hot water to create a creamy drink is called dian cha (點茶). The most desired glaze for the tea bowls was black, to contrast the appearance of tea art created with the white foam resulted from the whisking. This style of teaware is generally referred to as jian zhan (建盏) or tian mu you (天目釉), which along with the powered tea muo cha or matcha (末茶/抹茶) and the whisking method all had a profound influence on Japanese tea drinking traditions and teaware.

Japanese further developed rituals around dian cha, standardized many of the steps, and from there had born the Japanese tea ceremony. Sen no Rikyū is considered the most definitive figure in shaping the Japanese Tea Ceremony today. He rose from commoner to prominent social status in feudal Japan because of his outstanding skills with tea as well as his zen practices. Eventually Daimyo Hideyoeshi ordered him to commit suicide, possibly because of disagreements about tea.

In Ming Dynasty, needs for war horses led to large scale of government sponsored tea trade between China’s tea regions and Tibet in exchange for war horses. These routes are called Tea-Horse Roads. The trade continued all the way till the end of Qing Dynasty, leaving legacies of large number of ancient tea trees and once bustling townships to today’s fascination.

The first attempt to commercially plant tea in the United States started as early as 1744. However, various attempts were not fruitful till over a century later, with the success of a sizable plantation in South Carolina in 1887. The plantation was funded by Congress and powered by a labor force of children. The operation was once owned by The Lipton Tea Company and continued to today as the most notable tea plantation in mainland US.

When not writing and teaching about tea, Shunan Teng applies tea traditions and knowledge through her tea house, Tea Drunk.



LAGNIAPPE:

The History of Tea


Ancient China: The Birthplace of Tea

The history of tea dates back to ancient China, almost 5,000 years ago. According to legend, in 2732 B.C. Emperor Shen Nung discovered tea when leaves from a wild tree blew into his pot of boiling water. He was immediately interested in the pleasant scent of the resulting brew, and drank some. Legend says the Emperor described a warm feeling as he drank the intriguing brew, as if the liquid was investigating every part of his body.

Shen Nung named the brew "ch'a", the Chinese character meaning to check or investigate. In 200 B.C. a Han Dynasty Emperor ruled that when referring to tea, a special written character must be used illustrating wooden branches, grass, and a man between the two. This written character, also pronounced "ch'a" symbolized the way tea brought humankind into balance with nature for the Chinese culture.
China's Tea History

The popularity of tea in China continued to grow rapidly from the 4th through the 8th century. No longer merely used for its medicinal properties, tea became valued for everyday pleasure and refreshment. Tea plantations spread throughout China, tea merchants became rich, and expensive, elegant tea wares became the banner for the wealth and status of their owners.

The Chinese empire tightly controlled the preparation and cultivation of the crop. It was even specified that only young women, presumably because of their purity, were to handle the tea leaves. These young female handlers were not to eat garlic, onions, or strong spices in case the odor on their fingertips might contaminate the precious tea leaves.

The Invention of Black Tea
Up to the mid-17th century, all Chinese tea was Green tea. As foreign trade increased, though, the Chinese growers discovered that they could preserve the tea leaves with a special fermentation process. The resulting Black tea kept its flavor and aroma longer than the more delicate Green teas and was better equipped for the export journeys to other countries.

Tea in Modern Day China
Tea has remained an integral part of Chinese culture for thousands of years; it was popular before the Egyptians built the great pyramids and was traded with Asian countries even before Europe left the dark ages. The importance and popularity of tea in China continues in modern day and has become a symbol of the country's history, religion, and culture.

Today, students compete to attend the very selective and exceptional Shanghai Tea Institute. The highest level students are required to play the traditional Guzheng stringed instrument, perform a flawless tea-serving ceremony, speak a foreign language to entertain overseas guests, and distinguish between about 1,000 different types of Chinese tea...to date fewer than 75 students have been awarded a Tea Art certificate. There is also an entire amusement park called the Tenfu Tea Museum - China's equivalent of Disneyland - that honors the Chinese tea-drinking traditions.
Tibet's Tea History

The Chinese had introduced tea to Tibet by the dawn of the 9th century. Tibet's rugged climate and rocky terrain made cultivation of their own plants difficult, so tea had to be imported from China via yak caravan. The long, tiring journey into Tibet by yak took nearly one year and was threatened not only by the dramatic terrain of some of the highest mountains in the world, but by tea-seeking thieves and pirates. To keep up with the high Tibetan tea demand, nearly two to three hundred tea-laden yaks entered the country daily.

Tea became so popular in Tibet and the surrounding areas that it was used as a form of currency. Compressed tea was a common form of payment for almost anything, and workers and servants were routinely paid in this way.

Traditional Tibetan Tea
Traditionally, Tibetan tea is made by boiling the leaf for about half an hour before passing the liquid through a strainer made of horsehair (sometimes today made of plastic) into a long wooden container. Traditionally, yak butter and salt are added to the tea and churned until emulsified. These additives help replace the fat and salt lost by those living in the high-altitude regions of the Himalayan Mountains. Younger generations of Tibetans sometimes drink a variation of Indian Chai.

A Tibetan Staple
Tea remains a Tibetan staple, with per-person consumption of up to 40 cups or more daily. Tibetan etiquette dictates that no guest should go without tea and that his or her cup can never be empty.
Japan's Tea History

In the early 9th century, Japanese visitors to China were introduced to the values and traditions of tea. The Buddhist monk Dengyo Daishi is credited for bringing Chinese tea seeds to Japan when he returned from his studies abroad. Tea became an integral part of Japanese monastery life; monks used tea to help stay alert during meditation sessions. By the early 1300's tea gained popularity throughout Japanese society, but its early religious importance permanently colored the meaning and value the Japanese associate with tea and directly influenced the Japanese Tea Ceremony.

The Japanese Tea Ceremony
The sacred Japanese tea ceremony, called "Chanoyu", evolved in the late 15th century under the influence of the Japanese philosophies of Zen Buddhism. The ceremony places supreme importance on respecting the act of making and drinking tea. Zen Buddhism honors the essential elements of Japanese philosophy (harmony, purity, respect, and tranquility) during Chanoyu. The tea ceremony was so important that special tea rooms were built in backyard gardens, and mastery of the tea ceremony was a required for women to marry.

Traditional Japanese Tea
The tea used in Chanoyu was made by whisking water into potent ground green tea called "Matcha". Although unusual to the Western palate, the Japanese preferred the fresh, green flavors of Matcha to the steeped tea brewing methods. Steeped tea became popular again in Japan in the late 1730's when experimental tea processors discovered that steaming the leaves to stop fermentation produced a greener and more flavorsome tea that more closely resembled the fresh, potent flavors characteristic of Matcha.

Tea in Modern Day Japan
Today, tea is completely infused (no pun intended) in Japanese culture. Tea is served with every meal, and used to greet to every guest. Bottled tea is found in vending machines and shops even peddle "Green Tea" flavored ice cream.

Because of the limited land area (Japan is a series of mountainous islands, after all), intricate terraces are carved out of the mountainsides to grow tea. The tea industry in Japan is the most technologically advanced in the world. Currently, Japanese plantations use many specialized machines in the production of tea in direct contrast to the ancient, hand-processed methods of tea production still widespread in China. Because of their different taste preference, the Japanese have engineered their tea to taste greener, more potent, and less sweet than that produced in China.
Russia's Tea History

In 1618, the Chinese presented a gift of tea to Tsar Alexis of Russia. Everyone was curious about the new beverage and tea quickly gained popularity. A camel caravan trade route emerged to transport tea into the country. This caravan covered 11,000 miles and took nearly 1½ years to travel by camel. To keep the tea-hungry Russians satisfied, nearly 6,000 camels - each carrying 600 pounds of tea - entered Russia each year. In 1903 the camel caravan was replaced by the famous Trans-Siberian Railway, which slashed the transportation time from 1½ years to just over a week.
Europe's Tea History

The Portuguese and Dutch first imported tea into Europe in 1610...Rembrandt was just 4 years old! England's dance with tea did not start until 1662 when King Charles II married the Portuguese princess Catherine of Braganza. Britain's new Queen had always loved tea and brought with her, as part of her dowry, a chest of fine Chinese tea. She began serving the tea to her aristocratic friends at Court, and word of the exotic Royal beverage spread quickly.

Tea as a Status Symbol
As an imported luxury, only the wealthy could afford to drink tea. The least expensive pound of tea available cost the average laborer about a month's worth of wages. The lofty tea prices made tea highly fashionable and elitist. The ability to serve and drink tea with elegance and skill marked social status and indicated good breeding and intellect. To that end, many wealthy 18th century English and Dutch families had paintings made of the family having tea.

The "Afternoon Tea"
Afternoon tea, still a popular British institution, is credited to Anna, the 7th Duchess of Bedford, who complained of the long gap between a light breakfast and a late evening meal. To appease her cravings, she advised her maid to bring a pot of tea and light refreshments to her room. Anna soon began to invite friends to join her for afternoon tea...and the trend spread quickly.

The "High Tea"
High tea is a very much a different thing than the Afternoon tea. High tea, though it sounds more elite, is actually a 19th century working class custom. High tea is served later (around 6:00 PM) and consists of a full dinner meal for the common people. High tea is served alongside meats, fish or eggs, cheese, bread and butter, and cake. High tea is more of a man's meal, while Afternoon tea is more of a lady's social diversion.
The Role of Tea in Globalization

The Dutch dominated the tea trade until 1678 when the British began importing tea on a commercial scale. The British Royal family, seeking full control and profits over trade, chartered the East India Company and granted it a monopoly on all trade throughout Asia and Eastern Africa. The East India Company quickly became the most powerful monopoly the world has ever known - and tea was its primary commodity. They were given the right to acquire territory, coin money, keep armies and forts, punish lawbreakers, form foreign alliances, and even declare war.

The reign of the East India Company continued until the British Parliament declared the trade routes open to competition in 1833. There were, however, many lasting effects of the centuries of dominance. The British East India Company changed the world: They claimed Hong Kong, Singapore, and India as British colonies, and prompted a global economy...all because of tea.
India's Tea History

The Opium Wars
As tea consumption grew, Britain's exports could not keep up with the demand for tea imports. The Chinese were more interested in silver than in cotton, Britain's main export. Finding enough silver to trade for tea became increasingly difficult, however, so the British turned to growing opium in its large Asian colony...India. The scheming British sent opium to China across the Indian border in exchange for silver, then traded the same silver back to China for tea. The illegal opium scheme worked until 1839 when a Chinese official sent 20,000 chests of opium to a watery grave in a sea near Canton. A year later, Britain declared war on China and China retaliated by placing a strict embargo on all exports of tea.

Tea Plantations in India
China was hesitant about trading with the West even before the Opium Wars began. China believing their nation to be self-sufficient and took steps toward isolation. The difficulty of obtaining Chinese tea prompted Britain to explore other alternatives...like growing their own tea.

The climate and high altitudes of Northern India made it a promising location for tea cultivation. Also, explorers had discovered indigenous tea plants growing in Assam, India as early as 1823. Before long, Indians became experts on growing very beautiful tea plants, but lacked knowledge on tea processing. Robert Fortune, a Scottish botanist, is credited for spying on China's ancient sacred tea processing techniques and returning to India with knowledge, equipment, and a small team of experienced Chinese growers.
North America's Tea History

It is no surprise that early North America, colonized by Europe, was a tea-drinking continent. Europe's same traditions and rules of etiquette crossed the Atlantic; Teahouses and elegant silver and porcelain tea accessories were popular in the new cities of New York, Boston, and Philadelphia.

The American Revolution
By the second half of the 18th century, tea constituted the single largest and most valuable commodity exported by Britain. The British government ordered a specific "tea tax" to capitalize off its popularity in America. Greed prevailed and the tax rate gradually reached 119%, more than doubling the initial cost of tea as it entered the American wholesale market.

In defiance, the American ports refused to allow any dutiable goods ashore. This resulted in the infamous Boston Tea Party, the British government's closure of Boston harbor, and the arrival of British troops on American soil. This series of events marked the beginning of the American War of Independence...and America's preference for coffee. Boycotting tea became an act of patriotism.

American Advancements in Tea Drinking
The United States is still responsible for a few major changes in the tea industry. At the St. Louis World Trade Fair of 1904, a group of tea producers organized a special tea pavilion and offered cups of hot tea to all attendees. The unusually hot summer temperatures prompted the man supervising the deserted booth to pour tea into glasses packed with ice cubes. Customers lined up to try the new invention - iced tea. Today, the U.S. guzzles almost 50-billion glasses of iced tea in a single year, which accounts for more than 80% of all tea consumed stateside.

Tea bags were also developed in the United States, albeit by accident. In 1908, a New York tea merchant sent samples of his product sealed in silk bags to restaurants and cafes throughout the city. After some time, he discovered that the restaurants were brewing his tea directly in the silk bags to save time. This method of brewing immediately caught on.

Tea in Modern America
Even though tea is the most popular drink in the world (besides water), it has only recently been on the rise in the United States. Today, thousands of Americans are adding tea into their healthy diets or substituting tea for coffee and soft drinks.  
source: History of Tea (site not secure)




The following list includes the words for "tea" in over 60 different languages from around the world. It also features a guide to which languages use the same or similar words for tea.  Note: Many of these words have been Romanized. (source cited @ the end of the article) 

How to Say Tea in Different Languages

  • Afrikaans: tee
  • Albanian: caj (pronounced chai)
  • Arabic: chai or shai
  • Armenian: te
  • Azerbaijani: caj (pronounced chai)
  • Basque: tea
  • Belarusian: harbatu  (see Polish pronunciation)
  • Bengali/Bangla: cha
  • Bulgarian: chai
  • Catalan: té
  • Chinese (Cantonese): cha
  • Chinese (Mandarin): cha (second tone / pronounced with the "a" in a rising tone)
  • Croatian: caj (pronounced chai)
  • Czech: caj (pronounced cha-i)
  • Danish: te
  • Dutch: thee
  • English: tea
  • Esperanto: teo
  • Filipino/Tagalog: tsaa
  • Finnish: tee
  • French: le thé (masculine)
  • Galician: té
  • Georgian: chai
  • German: der Tee (masculine; the "T" is capitalized because all German nouns are capitalized)
  • Greek: tsai
  • Haitian Creole: té
  • Hebrew: teh
  • Hindichai
  • Hungarian: tea (plural: teak)
  • Irish: tae
  • Italian: te (pronounced teh)
  • Icelandic: te
  • Indonesian: teh
  • Japanese: o-cha (o- is used as a prefix meaning "honorable" and -cha is used to mean "tea" in various tea names, such as matcha, sencha and hojicha)
  • Korean: cha
  • Latvian: teja (pronounced tay-ya)
  • Lithuanian: arbata  (see Polish pronunciation)
  • Luxembourgish: Téi (like in German, all nouns are capitalized in Luxembourish)
  • Macedonian: chaj (pronounced chai)
  • Malay: teh
  • Maltese: te
  • Norwegian: te
  • Persian: chay (pronounced chai in most areas)
  • Polish: herbata  (mix of Latin herba + chinese tea)
  • Portuguese: cha (pronounced shah with a Brazilian accent)
  • Romanian: ceai
  • Russian: chai
  • Serbian: caj (pronounced chai)
  • Sinhalese (Sri Lanka): thé (The word for teapot is actually a Dutch loanword. It is theepot.)
  • Slovakian: caj (pronounced chai)
  • Slovenian: caj (pronounced chai)
  • Somali: shaah
  • Spanish: el té (masculine; pronounced tay)
  • Swahili: chai (pronounced cha-i)
  • Swedish: te
  • Taiwanese: de (boba naicha refers to Taiwan; popular "tapioca pearl tea")
  • Tamil (Sri Lanka): tea
  • Thai: chah (chah yen refers to Thai iced tea)
  • Tibetan: cha or ja
  • Turkish: cay (pronounced chai)
  • Ukrainian: chaj (pronounced chay)
  • Urdu: chai
  • (North) Vietnamese: che
  • (South) Vietnamese: tra (sometimes pronounced cha or ja)
  • Wolof: achai (pronounced uh-chuy)
  • Welsh: te
  • Yiddish: tey
  • Zulu: itiye

Pronunciations of "Tea" Around the World

The root words for "tea" can be traced back to China, where it was called “cha” or “tay.” Today, most words for tea sound something like cha/chai or tea/té/te.
  • Cha: The word "cha" is used for tea in the following languages: Bengali/Bangla, Cantonese, Korean, Sinhalese, and Tibetan. Variations on "cha" include Mandarin (in which cha is pronounced with the a in a rising tone), Somali (shaah), Thai (chah), Tibetan (in which cha is sometimes pronounced ja), North Vietnamese (che) and South Vietnamese (in which tra is sometimes pronounced cha or ja).
  • Chai: Languages that pronounce tea as "chai": Arabic, Azerbaijani, Bulgarian, Hindi, Macedonian, Persian, Russian, Slovak, Slovenian, Turkish and Urdu. Languages with variations on "chai" include similar pronunciations Arabic (shai), Croatian (chai), Czech (cha-i), Georgian (châi), Greek (tsai), Romanian (ceai), Serbian (chai), Swahili (cha-i), Thai (chah), Ukrainian (chay) and Wolof (achai).
  • Tea: The word tea is used in Basque, English, Hungarian (in which the plural of tea is teak) and Tamil. Variations of the word tea include tee (Afrikaans and Finnish), thee (Dutch), teo (Esperanto) and der Tee (German).
  • Té: Té is the word for tea in Catalan, Galician and Haitian Creole. Variation of this word for tea includes le thé (French), tae (Irish), teja (pronounced tay-ya; Latvian), Téi (Luxembourgish), la té (pronounced tay; Spanish) and tey (Yiddish).
  • Te: Te (pronounced teh) is the word for tea in Armenian, Danish, Italian, Icelandic, Maltese, Norwegian, Swedish and Welsh. The word for tea is teh in Hebrew, Indonesian and Malay.

author: Lindsey Goodwin  (Tea Expert)
    Lindsey Goodwin is a food writer and tea consultant with more than 12 years of experience exploring tea production and culture.

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