Hello. Welcome to solsarin. This post is about “what is the study of tea called“.
Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of Camellia sinensis, an evergreen shrub native to China as well as other East and Southeast Asian countries. After water, it is the most widely consumed drink in the world. There are many different types of tea; some have a cooling, slightly bitter, and astringent flavour, while others have vastly different profiles that include sweet, nutty, floral, or grassy notes. Tea has a stimulating effect in humans primarily due to its caffeine content.
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Tea plants are native to East and Southeast Asia and probably originated in the borderlands of southwestern China and northern Burma. An early credible record of tea drinking dates to the third century AD, in a medical text written by Chinese physician Hua Tuo. It was popularised as a recreational drink during the Chinese Tang dynasty, and tea drinking subsequently spread to neighbouring countries in the region, including places such as Champa, Silla, Srivijaya and Yamato Japan.
A few centuries later, Portuguese priests and merchants arriving from Macao first introduced it to Europe during the 16th century. During the 17th century, drinking tea became a fashionable pastime among the aristocracy in Victorian England, who started to plant tea on a large scale in India. Today, tea is drunk all across the world.
The term herbal tea refers to drinks not made from Camellia sinensis. They are the infusions of fruit, leaves, or other plant parts, such as steeps of rosehip, chamomile, or rooibos. These may be called tisanes or herbal infusions to prevent confusion with “tea” made from the tea plant.
The etymology of the various words for tea reflects the history of transmission of tea drinking culture and trade from China to countries around the world. Nearly all of the words for tea worldwide fall into three broad groups: te, cha and chai, present in English as tea, cha or char, and chai. The earliest of the three to enter English is cha, which came in the 1590s via the Portuguese, who traded in Macao and picked up the Cantonese pronunciation of the word.
The more common tea form arrived in the 17th century via the Dutch, who acquired it either indirectly from the Malay teh, or directly from the tê pronunciation in Min Chinese. The third form chai (meaning “spiced tea”) originated from a northern Chinese pronunciation of cha, which travelled overland to Central Asia and Persia where it picked up a Persian ending yi.
I’ve heard plenty of times the term tea specialist mentioned, as well as tea sommelier, tea master, tea connoisseur, and others. Certainly in restaurants that had specific beverages such as tea, and indeed similar in places selling coffee, wine, and fruit juices. So who is a tea specialist when compared to say a Barrista, and what is he or she is actually called – based on their position, qualifications, or experience.
So, what is a Tea Specialist called? A Tea Specialist is a Tea Sommelier. Usually certified by a renowned tea academy in order to officially be a Tea Sommelier. It requires in-depth understanding and knowledge, gained through appropriate course modules and grades. A casual Tea Sommelier is usually more referred to as a Tea Connoisseur.
There is more to a Tea Sommelier than just knowing a fact or two about tea. It’s certainly more complex than that, which actually makes it a much more respectable and reliable profession. This is why you need to follow certain steps in order to become a Tea Sommelier, much like a chef would need to with a specialty food.
So let’s dive into who a Tea Sommelier is, how you can become one, and the types of jobs they can do. And by the way… this profession can be accomplished by anyone in the world and take you almost anywhere in the world.
A Tea Sommelier is a specialist in the knowledge of tea. He or she knows the different types of tea which are available, how they can be made to different tastes, and the kind of effect each type has on the mind and body.
A Tea Sommelier is for tea, what a Wine Sommelier is for wine. They know the ins and outs of the beverage that they’re handling – on a daily basis. The term Tea Sommelier is mainly used if you are working in such a position at a restaurant, tea wholesaler, tea producer, or hotel, and have acquired the necessary qualifications and experience.
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When you are an expert in teas, you can more easily recommend the best kind to anyone you know. Some people may not like the term ‘Sommelier’, as it’s also used for the same task performed with wine and they think the term may degrade its specialty.
So, are you interested in becoming a Tea Sommelier? Or do you just want to know what it takes to become a tea connoisseur?
A lot of people in tea really dislike the term Tea Sommelier. I think it’s because they think it cheapens the tea knowledge process.
Most people who are well-versed in tea learned it through years and years of drinking and teaching themselves about tea. So to some, plunking down a shiny penny or a couple of thousand (certification isn’t cheap!) may seem like a money grab and a shortcut.
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