TCHAWYTCHA
Tcha*wy"tcha, n. (Zoöl.)
Defn: The quinnat salmon. [Local, U.S.]
TCHICK
Tchick, n. [Imitative.]
Defn: A slight sound such as that made by pressing the tongue against the roof of the mouth and explosively sucking out the air at one side, as in urging on a horse. — v. i.
Defn: To make a tchick.
T CONNECTION
T connection. (Elec.)
Defn: The connection of two coils diagrammatically as a letter T, chiefly used as a connection for passing transformers. When the three free ends are connected to a source of three-phase current, two-phase current may be derived from the secondary circuits. The reverse arrangement may be used to transform from two-phase. — T"-connected, a.
TEA
Tea, n. Etym: [Chin. tsha, Prov. Chin. te: cf. F. thé.]
1. The prepared leaves of a shrub, or small tree (Thea, or Camellia, Chinensis). The shrub is a native of China, but has been introduced to some extent into some other countries.
Note: Teas are classed as green or black, according to their color or appearance, the kinds being distinguished also by various other characteristic differences, as of taste, odor, and the like. The color, flavor, and quality are dependent upon the treatment which the leaves receive after being gathered. The leaves for green tea are heated, or roasted slightly, in shallow pans over a wood fire, almost immediately after being gathered, after which they are rolled with the hands upon a table, to free them from a portion of their moisture, and to twist them, and are then quickly dried. Those intended for black tea are spread out in the air for some time after being gathered, and then tossed about with the hands until they become soft and flaccid, when they are roasted for a few minutes, and rolled, and having then been exposed to the air for a few hours in a soft and moist state, are finally dried slowly over a charcoal fire. The operation of roasting and rolling is sometimes repeated several times, until the leaves have become of the proper color. The principal sorts of green tea are Twankay, the poorest kind; Hyson skin, the refuse of Hyson; Hyson, Imperial, and Gunpowder, fine varieties; and Young Hyson, a choice kind made from young leaves gathered early in the spring. Those of black tea are Bohea, the poorest kind; Congou; Oolong; Souchong, one of the finest varieties; and Pekoe, a fine-flavored kind, made chiefly from young spring buds. See Bohea, Congou, Gunpowder tea, under Gunpowder, Hyson, Oolong, and Souchong. K. Johnson. Tomlinson.