煎茶
Term · History
boiled tea
Literal meaning
simmer + tea
Definition#
To simmer tea; specifically the Tang method described in the Chajing's chapter on boiling: a tea cake is toasted and ground, salt is added at the first boil, the powder is dropped into a whirlpool at the second boil, reserved water is returned at the third, and the liquor is served with its foam (沫, 餑). It preceded Song whisked tea (diancha) and Ming steeping.
Translation and usage#
| Language | Use | Alternatives & cautions |
|---|---|---|
| English | boiled tea Tang method of simmering powdered cake tea translation |
Also acceptable
Avoid fried tea Babelcarp's literal gloss for the modern pan-fired sense; in Tang texts 煎 means to simmer |
| Deutsch | gekochter Tee Tang-zeitliches Aufkochen von Pulvertee translation |
Also acceptable
Avoid gebratener Tee falsche Wörtlichkeit; 煎 heißt hier köcheln |
| Русский | варка чая танский способ: варка порошка из прессованного чая translation |
Also acceptable
Avoid жареный чай буквализм; 煎 здесь значит «варить на медленном огне» |
| 简体字繁體字 | 煎茶 | |
| 日本語 | 煎茶 | Also acceptable
|
Common confusions#
- Babelcarp's main entry glosses 煎茶 as 'fried tea', pan-dried green tea; that is a later, different sense.
- Often conflated with diancha; Tang tea powder went into the boiling water, Song powder was whisked in the bowl.