Happy Hogmanay

May all keep warm (or cool, if appropriate) and enjoy our favorite sometimes-fermented beverage.

(ObTea) On that note,

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offers the following:

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Steep "to soak in a liquid," 1390, of uncertain origin, originally in ref. to barley or malt, probably cognate with O.N. steypa "to pour out, throw" (or an unrecorded O.E. cognate), from P.Gmc. *staupijanan.

Ferment late 14c., from L. fermentare "to leaven, ferment," from fermentum "substance causing fermentation, leaven," from root of fervere "to boil, seethe" (see brew).

Brew O.E. breowan (class II strong verb, past tense breaw, past participle browen), from P.Gmc. *breuwan "to brew" (cf. O.N. brugga, O.Fris. briuwa, M.Du. brouwen), from PIE base *bhreue- "to bubble, boil, effervesce" (cf. Skt. bhurnih "violent, passionate," Gk. phrear "well, spring," L. fervere "to boil, foam," Thracian Gk. brytos "fermented liquor made from barley;" O.E. beorma "yeast;" O.H.G. brato "roast meat"), the original sense thus being "make a drink by boiling." The noun is 1510, from the verb.

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Setting aside for the holidays all argument over the legitimate uses of /ferment/ and /oxidize/, what a fitting convergence of descriptions, technologies and products. One can only wonder what terminology we might be using to describe beer, wine and spirits had tea been discovered first.

May the incoming year bring more of whatever you want, and less of whomever you don't.

-DM

Reply to
dogma_i
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How about all the terminology borrowed from coffee and various fermented drinks and associated with tea? Like tea latte, etc. I can't think right now to come up with a large list.

Reply to
niisonge

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