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Former featured article Tea is a former featured article. Please see the links under Article milestones below for its original nomination page (for older articles, check the nomination archive) and why it was removed.
Main Page trophy This article appeared on Wikipedia's Main Page as Today's featured article on June 9, 2004.
Article milestones
Date Process Result
January 19, 2004 Refreshing brilliant prose Kept
December 23, 2005 Featured article review Kept
September 19, 2006 Featured article review Demoted
May 22, 2012 Good article nominee Not listed
Current status: Former featured article

Instant Tea

Suggesting that a separate article is made that goes more in depth into this topic.

As for what to put in that article: brief history, processing, and composition. The processing section should have a bulk of the physical chemistry involved in making instant tea.

If not, edits could be made to the subsection of the existing tea article, but there's definitely enough information to make a separate article.

Bibliography: "Tea." Def. 2. Merriam-Webster. Merriam-Webster, n.d. Web. 12 Dec. 2016. <>. Houyuan Lu et al. (7 January 2016). "Earliest tea as evidence for one branch of the Silk Road across the Tibetan Plateau". Nature. doi:10.1038/srep18955. Gebely, Tom. "Tea Processing Chart." World of Tea. Eggs and Toast Media, LLC, 29 Aug. 2016. Web. 12 Dec. 2016. <>. Willson, K. C., and M. N. Clifford. Tea: Cultivation to Consumption. London: Chapman & Hall, 1992. Print. Page 535. Willson, K. C., and M. N. Clifford. Tea: Cultivation to Consumption. London: Chapman & Hall, 1992. Print. Page 538. Millin, D. J. and Swaine, D. (1981) Fermentatino of tea in aqueous suspension. Journal of the Science of Food and Agriculture, 32, 905-19. Willson, K. C., and M. N. Clifford. Tea: Cultivation to Consumption. London: Chapman & Hall, 1992. Print. Page 539. Long, V. D. (1979) Aqueous extraction of black tea leaf. III - Experiments with a stirred column, Journal of Food Technology, 14, 449-62. Pintauro, N. D. (1977) Tea and Soluble Tea Products Manufacture 1977. Food Technology Review, Vol. 38, Noyes Data Corp., Park Ridge, NJ. Willson, K. C., and M. N. Clifford. Tea: Cultivation to Consumption. London: Chapman & Hall, 1992. Print. Page 544. Moshfeghian, Mahmood. "TEG Dehydration: How Does the Stripping Gas Work in Lean TEG Regeneration?" John M. Campbell & Co., 1 Aug. 2013. Web. 12 Dec. 2016. <>. Reineccius, Gary, and Henry B. Heath. Flavor Chemistry and Technology. 2nd ed. Boca Raton, FL: Taylor & Francis, 2006. 39-41. Print. Jöbstl, Elisabeth, J. Patrick A. Fairclough, Alan P. Davies, and Michael P. Williamson. "Creaming in Black Tea." Journal of Agricultural and Food Chemistry 53.20 (2005): 7997-8002. Web. Liang, Y. R.; Lu, J. L.; Zhang, L. Y. Comparative study of cream in infusions of black tea and green tea Camellia sinensis (L.) O. Kuntze. Int. J. Food Sci. Technol. 2002, 37, 627-634 BP 1,380,135 (1975) Unilever Limited, Cold Water Soluble Tea Wickremasinghe, R. L., BP 1,432,078 (1976) Improvement in or Relating to the Production of Cold Soluble Tea Concentrates and Powders. Willson, K. C., and M. N. Clifford. Tea: Cultivation to Consumption. London: Chapman & Hall, 1992. Print. Page 547. Willson, K. C., and M. N. Clifford. Tea: Cultivation to Consumption. London: Chapman & Hall, 1992. Print. Page 550. Canon, Eden. "What You Need To Know About Citric Acid." N.p., 03 Dec. 2016. Web. 14 Dec. 2016. <>. RheoSense. "Viscosity of Newtonian and Non-Newtonian Fluids." RheoSense, n.d. Web. 14 Dec. 2016. <>.

Second most consumed beverage

Considering the recent growth of coffee and the decline in tea sales, I question the statement that tea surpasses coffee in consumption. I looked at many sources that indicate coffee consumption is now larger worldwide.

Disambiguation needed

|ans = no Some questions

  • There is Preparation and classification of tea with the same title Black tea under it. This is ambiguous. How to make it better?
  • Under preparation, consider adding Hyderabadi Irani Chai[1] [2]. Hyderabadi Tea is not mentioned in this page which is unique in its preparation.
  • Tea flavors include still more variety of flavors and essence[3][4][5]. Should it be covered here?
  • There are individual pages for all the tea types listed, why is it summarized here, instead of providing reference to broader article?
  • Chai Tea Latte is not mentioned, though covered under Milk Tea, which has its own wiki page, in this page.
  • Teas from Kerala[6] especially Sulaimani Chai [7], Tamil Nadu which has biggest black tea production in India [8] & , Srilanka find no mention in this article.
  • Tea is classified as follows in India [9][10][11]

Ajeyaajeya (talk) 03:47, 28 November 2018 (UTC)


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The general issues with your edits here and here as examples are that 1) they appear to promote tea-based tourism in India (see WP:NOTPROMOTION), 2) they add redundant and excessive tea examples (see WP:NOTDIRECTORY), and 3) the sources used are not substantial WP:SECONDARY reviews on tea composition or consumption, but typically are blogs or commercial websites, or were unsourced. India's history and consumption of tea are well-represented in the article. According to WP:NOTEVERYTHING, we don't need to detail every regional favorite among Indian teas among your examples and promotional sources above. --Zefr (talk) 15:59, 28 November 2018 (UTC)

Above comment comments on previous edits and what "appears" to another editor and not factual. It also discriminates tea based on regional basis instead on taking an unbiased factual view. How many examples mark it excessive is not clear from above comment. India's tea consumption is "well represented" is opinion and not fact. Please explain metric for representation. Similarly there are plenty of Tea varieties in large tea producing countries similar to India, such as China. It may be made available with good sources by another editor which does not make it out of scope of this wiki page I guess. The article is bloated with duplication and redundancy within the page which needs more clean up. Talk marked as not answered.

Semi-protected edit request on 17 February 2019

Nina021111 (talk) 08:29, 17 February 2019 (UTC)Tea ceremonies have arisen in different cultures, such as the Chinese and Japanese traditions, each of which employs certain techniques and ritualised protocol of brewing and serving tea for enjoyment in a refined setting. One form of Chinese tea ceremony is the Gongfu tea ceremony, which typically uses small Yixing clay teapots and oolong tea. Moreover,In China, tea is one of the daily necessities for Chinese people. Chinese literati and officialdom believed that tea has seven proposition: elegance, friendliness, grace, cultivate the mind, improve moral integrity and the main claim is harmony.[1]
 Not done: it's not clear what changes you want to be made. Please mention the specific changes in a "change X to Y" format and provide a reliable source if appropriate. DannyS712 (talk) 02:20, 19 February 2019 (UTC)
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