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Turkish çay belongs to the Chinese cha/chay family, but the reviewed Turkish study argues that historical Turkey Turkish received it through Persian rather than by direct Chinese contact.

Persian čāy is reported as derived from Chinese ch’a, retaining the cha onset and adding the final glide represented in Persian transliteration.

Turkish çay belongs to the Chinese cha/chay family, but the reviewed Turkish study argues that historical Turkey Turkish received it through Persian rather than by direct Chinese contact.

Russian чай is traced through a relay of Turkic forms—including Turkish, Crimean Tatar, Tatar, Kyrgyz, Altai, and Uyghur comparisons—to northern Chinese ch’a; no single immediate donor is silently selected.

Turkish çay belongs to the Chinese cha/chay family, but the reviewed Turkish study argues that historical Turkey Turkish received it through Persian rather than by direct Chinese contact.

Urdu cāy belongs to the cha/chay family ultimately derived from Chinese chá; Rekhta labels the current Urdu headword Persian in origin, while the graph does not invent an exact dated Persian-to-Urdu event.

English chai adapts the chay/cāy form as /tʃaɪ/.

Hindustani cāy belongs to the cha/chay family derived from Chinese chá; the final glide and exact sequence of intermediaries are not treated as one settled sound law.

Persian čāy is reported as derived from Chinese ch’a, retaining the cha onset and adding the final glide represented in Persian transliteration.

Portuguese chá adapts a Cantonese cha-type form with Portuguese spelling and /ʃ/ realization; Infopédia instead labels the source Mandarin.

Cantonese cha is treated as a Sinitic reflex of the word reconstructed as Old Chinese *lˤra; no false one-line sound law is invented.

Southern Min te is treated as a divergent Sinitic reflex of the word reconstructed by Baxter and Sagart as Old Chinese *lˤra; the exact sound history is not reduced here to one uncontroversial rule.

Dutch thee adapts the Southern Min te-type pronunciation with Dutch spelling conventions.

English tea reflects the Dutch thee-type form; the modern /iː/ follows the wider English raising of earlier /eː/.

Portuguese chá adapts a Cantonese cha-type form with Portuguese spelling and /ʃ/ realization; Infopédia instead labels the source Mandarin.

Cantonese cha is treated as a Sinitic reflex of the word reconstructed as Old Chinese *lˤra; no false one-line sound law is invented.

Baxter and Sagart reconstruct Middle Chinese drae from Old Chinese *lˤra for the same character 茶.

Modern Mandarin chá continues the Chinese word represented by reconstructed Middle Chinese *drae, with the onset and vowel changes summarized by the Baxter–Sagart correspondence table.

Persian čāy is reported as derived from Chinese ch’a, retaining the cha onset and adding the final glide represented in Persian transliteration.