Tea – Quick dictionary

Get some basic Tea knowledge here.

 
Assam: The Assam region of India (Brahmaputra Valley) is one of the largest producer of black teas. Teas from this area are known for their rich and flavorful taste. A high class Assam tea is smooth, and brews to a rich copper color. This particular tea is often used for different “Breakfast” blends, because they hold up well to the addition of milk and sugar. We recommend however that the higher quality Assam teas should always be taken plain to appreciate their rich flavor.
Read more about our Black Tea – English Breakfast blend here.

Black Tea: A process that includes oxidation, also called fermentation, produces Black teas. The leaves are first withered by allowing the moisture in the leaves to evaporate somewhat so that the leaves become pliable. This is a process of some 12-18 hours. Then the leaves are rolled to bruise, allowing enzymes in the leaf to come to the surface. In the next phase the leaves are spread out in humid rooms to be exposed to air. The leaves turn black when oxygen reacts with the enzymes on the surface of the leaves. In order to stop the oxidation process at the right time, get the right color and taste of the brewed tea, the leaves are then finally fired in ovens, this process destroy the enzymes responsible for oxidation.
Read more about our Black Tea – English Breakfast blend, Black Tea – Earl Grey, Black Tea – Ginger & Peach, Black Tea – Rosegarden, Black Tea - Blackcurrant here.

Camellia sinensis: The Latin name of the one and only tea plant. In other words, the leaves of the Camellia sinensis plant are what give us Tea. The variations, such as black, green, white, and oolong teas, etc are all a result of different processing methods. The actual flavor and taste of a particular tea depends on how the leaves was processed, also in what part of the world the plant grew, weather conditions that season, the time of year the leaves were harvested, altitude, the soil conditions etc.

Chai: Black tea brewed with traditional Indian spices. “Chai” is the Indian word for "tea". The traditional Indian way of drinking Chai is with lots of milk and sugar.
The flavor of Chai varies from quite hot due to a lot of pepper to a sweeter taste with more cinnamon and cloves, like our Masala Chai.

Darjeeling: Tea from the mountainous Darjeeling region of India, often called the "Champagne of Tea". Darjeeling teas are famous for their unique characteristics and delicate aroma. Darjeeling teas, unlike teas grown in lower altitudes, have only four harvest periods: first flush (spring); "in between" (late spring); second flush (summer); and autumnal. Each harvest produces a different tasting tea, with the earlier harvests tending light and flowery and later becoming progressively fuller bodied and more fruity. View our Darjeeling here.

English, Irish, and Scottish Breakfast: The traditional “Breakfast” teas are often rather strong blends of teas of different origin. They are made to go with fairly rich breakfasts. Each blender will make these tea blends a bit differently, but usually blended to drink with milk and sugar. Irish and Scottish Breakfast blends tend to be a bit stronger and maltier, due to a higher quantity of Assam teas. English Breakfast is often a blend of Chinese Keemun. For our excellent English Breakfast blend we use a liquoring leaf of Ceylon and Darjeeling.

Gaiwan (or guywan): A thin porcelain Chinese teacup with a saucer and lid. Traditionally used by brewing the tea right in the cup, then the lid is used to hold back the leaves while sipping your tea.

Green tea: Green teas are made by a process that does not include oxidation, often referred to as fermentation.
In contrast, black teas are oxidized, or exposed to air. Some green teas are steamed at first to kill the leaf (sencha, gyokuro).Most are first withered by simply letting some of the leaves moisture evaporate, making the leaf pliable. Then the leaves are
usually fired in a hot wok to destroy enzymes, which prevents the leaf oxidation process from beginning. During firing, the leaves can be shaped in the wok into the desired form, such as the flattened leaves of Dragon Well or the small pellets of gunpowder tea. Some teas are then roasted (hojicha) to produce a toasty flavor.
Read more about our Green Tea – Lime and Green Tea - Mango blend here.

Herbal tea: This is not tea, technically speaking. Herbal Tea often refers to beverages made from plants other than Camellia sinensis (the tea plant). Usually, they are caffeine free. Examples include Rooibos (or Red Tea), chamomile, etc. Often, herbal Tea is blends of many different plants, fruits, and flavorings.
They are particularly nice choices for evening consumption, and for anyone who wants to completely avoid caffeine.

Keemun: From the Anhui Province in China, Keemuns are often called the Burgundy of teas for their superb aromatics, full body and natural sweetness.

Leaf Grading: The basic description of tea is by its leaf size:
· Orange Pekoe (O.P.) - used to describe large wiry, thin leaves.
· Pekoe - describes the basic grade.
· Broken Orange Pekoe (B.O.P.) - is used when describing, obviously, a smaller size of thin leaf tea.
· Pekoe Fannings (P.F.) - a slightly smaller leaf than B.O.P., often the largest leaf used in teabags.
· Fannings - is the smallest leaf grade.
· Dust - the siftings that are used in most teabags.
· Congou - is generally used to describe large narrow black leaf teas from China.
· Souchong - is the description given to the broad black leaf teas from China.

The descriptions are enhanced by such expressions as:
· Fine (F.) - a further refined description for the finest available "Tippy".
· Flowery (F.) - referring to the presence of fine flower buds from an early picking.
· Golden Flowery (G.F.) - refers to the inclusion of flower buds.

Oolong tea: In contrast to black teas, which are fully oxidized, and green teas, which are not oxidized at all, Oolongs are semi-oxidized. Like black teas, oolongs are first withered for several hours to soften the leaves. Then the leaves are alternately oxidized and fired several times by various methods, which may include shaking in baskets or even walking on leaves that have been placed in cloth bags! When the desired amount of oxidation is reached, which can vary significantly, the leaves are fired at high temperatures to destroy the enzymes that contribute to the oxidation. Because some oolongs are more oxidized than others, the flavor of oolongs can vary from near-black to quite green. The best oolongs are still all hand-made and have a lovely fruity/flowery aroma and a delicate sweetness.

Rooibos: Rooibos (pronounced "roybus"), also refereed to as Red tea, is made from the needle-like leaves of a caffeine-free bush native to Cedar Mountains, Cape Province in South Africa. It is oxidized like black tea, and is often used as a substitute of decaffeinated black teas. Good both hot and on ice. Rooibos is known for its mild flavor and the fact that it will not turn bitter with extended brewing. Rooibos is also known for its soothing properties, it is reputed to be even higher in antioxidants and minerals than green tea.
Read more about our Red Tea Cape Town and Red Tea Good Hope here.

White tea: The most delicate of teas, white teas are minimally processed. They are simply steamed, then dried, without significantly altering the leaf. Consequently, these teas appear light and fluffy and require more room to infuse than other teas. White teas are often appreciated for their unmatched subtlety, complexity, and natural sweetness. Most brew to a very pale, straw colored liquor, hence the name, "white." Use either a large infuser or put the leaves loose in your pot or cup.

Yunnan: The Yunnan Province of China has been producing tea for 1700 years.
Teas from this area are full-bodied and brisk with a hint of smokiness. Great for breakfast served plain or with a little milk.