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(茶) sī chi̍t khoán phang-hiuⁿ ím-liāu, kā tê-châng hio̍h-á iōng sio chúi lo̍h-khì phàu--ê. Tê sī thong-sè-kài tē-jī liû-hêng ê ím-liāu, pâi tē-it ê sī chúi.[1] Tê ū chin chē khoán; ū chi̍t-kóa tê, chhin-chhiūⁿ Darjeeling kap le̍k-tê, ū chheng-sóng, bî-bî-á sng kap siap-siap ê kháu-kám;[2] ah kî-thaⁿ tê ū kok-chióng chu-bī.

Tê goân-chū Tiong-kok se-lâm, goân-té sī the̍h-lâi tòng-chò ím-iōng io̍h-bu̍t sú-iōng.[3] Lo̍h-bóe tī Tiong-kok Tông-tiâu sî-tāi chiâⁿ-chò hiu-hân ím-liāu, mā liû-hêng kàu Tang-lâm A kok-ka khì. Phû-tô-gê thoân-kàu-sū kap seng-lí-lâng tī 16 sè-kí kā tê-châng chah tńg-khì Au-chiu.[4] 17 sè-kí ê sî, Eng-kok-lâng chiâⁿ ài lim tê, lo̍h-bóe khai-sí tī Ìn-tō͘ tōa-liōng koh siong-gia̍p-hòa ê lâi chèng tê-hio̍h. 2016 nî, Ìn-tō͘ kap Tiong-kok kiong-èng thong-sè-kài 62% ê tê.

Chháu-pún tê kóng ê sī m̄-sī iōng tê-châng phàu--chhut-lâi ê ím-liāu.

Gí-goân[siu-kái | kái goân-sú-bé]

Tê tī sè-kài ū nn̄g-khóan éng-hióng chin-tōa ê hoat-im lâi-gôan, chi̍t-khóan sī Ē-mn̂g Bân-lâm-gú ê "tê", lēng-gōa chi̍t-khóan sī Kńg-tang-ōe ê "chá".

Le̍k-sú[siu-kái | kái goân-sú-bé]

Chai-pôe kap siu-sêng[siu-kái | kái goân-sú-bé]

Hòa-ha̍k cho͘-sêng[siu-kái | kái goân-sú-bé]

Chhú-lí kap hun-lūi[siu-kái | kái goân-sú-bé]

Chè-pī[siu-kái | kái goân-sú-bé]

Tê bûn-hòa[siu-kái | kái goân-sú-bé]

Seng-sán[siu-kái | kái goân-sú-bé]

Keng-chè[siu-kái | kái goân-sú-bé]

Pau-chong[siu-kái | kái goân-sú-bé]

Àn chò-tê koè-têng khu-hun[siu-kái | kái goân-sú-bé]

It-poaⁿ lâi-kóng, àn hoat-kàⁿ ê thêng-tō͘, tê ē-sài khu-hun choè 4-chióng.

Siong-koan ê bûn-chiuⁿ[siu-kái | kái goân-sú-bé]

  1. Macfarlane, Alan; Macfarlane, Iris (2004). The Empire of Tea. The Overlook Press. p. 32. ISBN 1-58567-493-1. 
  2. Penelope Ody (2000). Complete Guide to Medicinal Herbs. New York, NY: Dorling Kindersley Publishing. p. 48. ISBN 0-7894-6785-2. 
  3. Heiss & Heiss 2007, pp. 6–7.
  4. Ín-iōng chhò-gō͘: 無效的 <ref> 標籤, 未定義名稱為 caff 的參考文獻內容文字。