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Both the châ and chây forms are found in Persian dictionaries.The few exceptions of words for tea that do not fall into the three broad groups of te, cha and chai are mostly from the minor languages from the botanical homeland of the tea plant from which the Chinese words for tea might have been borrowed originally.Through the centuries, a variety of techniques for processing tea, and a number of different forms of tea, were developed.
Yellow tea was an accidental discovery in the production of green tea during the Ming dynasty, when apparently sloppy practices allowed the leaves to turn yellow, but yielded a different flavour as a result.
Statistical cluster analysis, chromosome number, easy hybridization, and various types of intermediate hybrids and spontaneous polyploids indicate that likely a single place of origin exists for Camellia sinensis, an area including the northern part of Burma, and Yunnan and Sichuan provinces of China.
It is also believed that in Sichuan, "people began to boil tea leaves for consumption into a concentrated liquid without the addition of other leaves or herbs, thereby using tea as a bitter yet stimulating drink, rather than as a medicinal concoction." although evidence suggests that tea drinking may have been introduced from the southwest of China (Sichuan/Yunnan area).
Most Chinese languages, such as Mandarin and Cantonese, pronounce it along the lines of cha, but Hokkien varieties along the Southern coast of China and in Southeast Asia pronounce it like teh.
These two pronunciations have made their separate ways into other languages around the world.
It became widely popular during the Tang Dynasty, when it was spread to Korea, Japan, and Vietnam.