Teas

Tea ­ Ambrosia of the Gods For nearly 5,000 years tea has been, after water, the most popular drink on the planet. According to legend, the Chinese emperor Shennong accidentally brewed the very first cup of tea. Ever since, the world has been in love with the leaves of a single plant: Camellia Sinensis.

Most of us know Camellia Sinensis in its most famous expressions: Black tea and Green tea. In truth, all tea – Black , Green, White, Yellow , Oolong or Pu’erh – gets its start the very same way, as a simple Camellia leaf. Over centuries, tea makers all over the world have developed hundreds of hybrids and subtypes (known as cultivars). They have bent the plant to their whims, adapting it to their local environments. Through agricultural and manufacturing expertise these artisans have coaxed out countless nuances of flavor.

Soon after plucking, the leaves are set out on trays or in troughs to lose moisture content in a process called Withering. Withering renders the leaf supple and physically prepares it for further processing.

Leaves destined to be Green tea are often only withered briefly, if at all. As Green tea makers know, it is critical to halt the oxidation process by a brief firing, roasting or steaming of the leaves. If this care is not taken, the leaf will begin to brown and its internal chemistry will irrevocably change.

In contrast, the appearance, aroma and taste of Black tea are defined by oxidation. Tea makers will intentionally bruise (or “roll”) the leaves, rupturing their cell walls and distributing their sap. As these bruised leaves are set out in special rooms, they interact with the air, gradually changing from vivid green to coppery red. Once ready, these leaves are finished in a high heat dryer. Finally, the crude finished tea is sorted by leaf size. The larger, and preferably, unbroken grades are superior products, and can be found widely.

Although Green tea leaves are fired or steamed soon after arriving at the factory, they will often undergo subsequent bruising, kneading, twisting or shaping. In the wake of such pressure, additional heat will be necessary to halt any browning. Eventually, the leaves will be finished at high temperature and sorted by grade.

There are dozens of steps that connect the garden to the cup – dozens of steps that require the careful, experienced handling of tea plucker and tea maker alike.

It is equally important to address the subject of "tisanes" – infusions of leaves, flowers, fruit, peels, bark or other plant material that contains no leaves of the Camellia Sinensis plant. Monks, working diligently in medieval monasteries, knew that many herbs, when infused with water, were able to soothe any number of ailments. Today, such “homeopathic” remedies are indispensible, and we find that they abound in medicine cabinets. But no matter the healing properties of herbs, their taste is admired the most. The calming honey sweetness of Camomile, the feisty kick of Peppermint, the warm embrace of Anise – these are timeless and delicious.

Fruit tisanes have a lot to offer in the way of diversity. The classic foundation of Fruit tisanes – hibiscus and rose hips – is complemented by the most amazing blends of ripe fruit and time­honored botanicals... and even by Gummi Bears!

Traditional tisanes that deserve mention are Rooibush and Honeybush from Africa, the “green gold of the Indios,” maté from Brazil. For those who delight in the discovery of everything under the sun, the advice is: Be brave. Try new things, and little by little you will conquer the entire collection. You will get handsome rewards as you go along.

Tea Growing Regions Assam Assam, is a state in India located on a high plateau, which straddles the Brahmaputra River, is the largest tea­growing region in the world. The first harvest of the year starts in February. This first flush harvest in Assam has a fragrant, fresh, flowery – and slightly spicier – character than its Darjeeling equivalent, and is a bright, golden yellow in the cup. But the very best, highest­grade, Assam teas are harvested in May­June, during the second flush harvest period. Then the leaves release that full, spicy, malty character that is so true to form. The color is now a rich coppery red to deep brown in the cup.

The plucking during the rainy season is more productive from July to October. Then the quality decreases sharply; the leaves losing more and more of their spicy, malty flavor and strength.

Almost all Assam teas can be enjoyed with white candy sugar, preferably a “Kluntje” (a white rock candy sugar lump). Assam Second Flush can be enhanced with a dash of fresh cream. The Assam Second Flush Broken is used as the basis for many tea blends, especially the much­loved East Frisian blend.

Darjeeling Darjeeling, is located on the southern slopes of the Himalayas in northeast India. It is unquestionably the tea region par excellence.

The most precious of the world’s teas are cultivated in the breathtaking landscape around the small city of Darjeeling. Many of the tea gardens solicit the same respect as the top vineyards of France. Without the shadow of a doubt, this area, nestled high up in the Himalayas, produces the finest, most aromatic, most sought­after teas in the world.

Darjeeling teas are cultivated at splendid altitudes of 800–2000 meters, and it is the highest tea gardens that usually produce the best quality tea. Although the region has just the right climatic conditions for cultivating fine tea bushes, much depends on how the complex processing is managed.

From November until March, tea production is at a standstill. But when the mountain sun awakens the first shoots in March, harvesting begins, and the first flush is processed within 4–6 weeks. A good first flush tastes delicate, flowery­fresh, and has a fine tangy flavor.

In early April, depending on the weather, the “in between” seasonal leaves are harvested. They integrate some of the character of the first flush while foretelling the highly aromatic, nutty, strong second flush harvested from the end of May until the end of June. The color in the cup is a yellowish russet brown.

After the second flush season, the big monsoon season begins. This harvest (July–September) is productive, but not always of the best quality. However, in October, after the rainy season, “excellence” in tea takes precedence once again. Autumn teas are typically characterized by light aroma and very pleasant flavour

Nilgiri's In the South of India tea is cultivated in the hilly uplands of the provinces Karnataka, Kerala, and

Tamil Nadu at altitudes of 800 to 2000 meters. During the dry season, around the turn of the year, this tea takes on a fine, delicate lemon flavor. It has a flavor that is lively, fresh and mild – quite close to the “Ceylon” teas from the highlands of Nuwara­ Eliya. Nilgiri tea, originally grown in the jungle, is mainly cultivated by small farmers.

Ceylon The tea of present­day Sri Lanka is called traditionally by the old country name Ceylon. At around 60 % of its net export profits, tea is the most important export of Sri Lanka, a land of mild, subtropical climate and diverse vegetation. The most important tea­growing areas are located in the central highlands. Ceylon tea is divided into three categories: Low grown tea that grows under 650 meters, medium grown tea that grows between 650 and 1300 meters, and high grown tea that grows between 1300 and 2500 meters.

There are three tea districts in the central highlands around Adam’s Peak: Uva in the east, Dimbula in the west, and Nuwara­Eliya in between. Monsoon and passat winds determine the periods of quality. In the Uva district the best full, strong, tangy teas grow between June and September. In the Dimbula district the teas containing less tannin are harvested between December and March and have a softer, lighter cup than the Uva tea. In the Nuwara­Eliya district good­quality tea is harvested all year round.

This tea tastes similar to that of Dimbula and has a typical lemon bouquet. In the highlands more than 90% of tea production is processed as broken tea. For this reason one finds excellent Ceylon broken tea quite often, but good Ceylon leaf tea less frequently

Formosa Since 1870, present­day Taiwan produces Green and Black teas that bear the island’s former name; Formosa. In the mountainous rural areas to the north and north east, tea is cultivated by about 100 relatively small tea companies. Taiwan can thank the excellent reputation of the semi­fermented Oolong tea for its success as a “tea region”. With its strikingly unusual flavor, this tea takes its age­old name “Oolong” from the Chinese word meaning “Black Dragon”. Both in the production and flavor, it sits right between Green tea and Black tea. Through very careful manual processing, a slight fermentation is attained. Looking at the leaves when brewed: the young shoots and leaves unfold completely. They are visibly fermented on the outer edges of the leaves, therefore darker at the rim. Their flavor is sometimes reminiscent of the aroma of a peach; mildly aromatic, with a full bouquet.

The first flush of the year begins traditionally on April 20th , and reaches its peak on May 6th . During this period, the good quality “Fancy Oolong” is harvested, and occasionally achieves higher prices than the most expensive “Darjeeling”.

Indonesia The first tea that arrived in Europe in the 17th century was transported by junks (small boat) to Bantam on Java, then loaded onto the large ships of the East India Company. The tea gardens on Java and Sumatra harvest all year round. Java shows a distinct peak in quality in the months July to October (the dry season). During this period, the quality and flavor of Javanese tea is comparable to a good­quality, mild Ceylon tea.

By contrast, Sumatra produces more or less uniform teas of plain medium quality all year round. They are reminiscent of the North India varieties harvested later in the year. Indonesian teas are usually processed in mixtures, for example, for the East Frisian or British markets. Most tea garden have chosen to

specialize in producing for bulk markets where conventional production methods are preferred.

Himalayas The tea­growing areas of the Himalayas that are particularly worth mentioning are Terai and Dooars, both south of Darjeeling, but at an altitude of only a few hundred meters. Tea from Terai usually has well­processed leaves and a spicy, slightly sweet taste. For the last few years, certain tea gardens, have been producing a first flush of exceptional quality in February. The tea is produced in the style of Darjeeling. It has a very bright, almost green color in the cup and its flavor has a slight bite to it; fresh, aromatic, and finely brisk.

For a long time the kingdoms of Sikkim, Bhutan, and Nepal were not important to tea importers because they produced only enough for domestic consumption. “Temi” is the only tea garden that represents the kingdom of Sikkim in the world market. Bhutan is virtually untapped. But in Nepal, since the privatization of many of the tea garden, growing conditions and efficiency have taken a giant leap forward and they are now producing finer, fresher types of tea – distinctly reminiscent of Darjeeling varieties.

China China is reputed to have the oldest tea traditions. Cultivated in China for circa 5000 years, Green tea was first mentioned in writing around 600 B.C. and later described fully in the works of the poet Lu Yü in 780 A.D. So for many centuries, Green tea has been enjoyed by the Chinese as a healthy and vitalizing drink. Most Green teas and semi­fermented Oolong teas come from the provinces Anhui, Zhejiang, and Fujian. But for all its good qualities, Green tea takes some getting used to when it comes to the western palate. Preparation is critical to the flavor, as indeed to its beneficial effects.

China also produces Black tea in considerable quantities for its export markets, but it is rarely drunk by the Chinese themselves. Various kinds of Black tea are produced, e.g. from the provinces Yunnan, Hunan, and Sichuan. Generally, they have a mild, sweet to spicy, and slightly smoky flavor. The best known is “Keemun”. China is the only country that produces specialties such as Jasmine, Rose and Lychee tea.

These teas are processed by steaming the leaves with the respective blossoms, so that they take on their flavor and taste.

Japan Tea spread throughout Japan after it was brought there in the 8th century from China by a Buddhist monk. The first tea garden was located on Japan’s largest lake, Biwa­ko. The most important tea­growing district is Shizuoka, which lies in picturesque surroundings at the foot of the holy mountain Fuji. Almost half of Japan’s entire production is picked here, especially Sencha tea. Other important areas are Kagoshima on the island of Kyushu and Uji district of Kyoto. The latter supplied the famous “Emperor tea” centuries ago, and today provides the world market with the very best of Japanese Green teas, “Gyokuro”, as well as the best of the “Sencha” variety. Japan produces solely Green tea, but the sheer variety of qualities and prices is enormous. No two Senchas are the same, and an excellent Sencha can attain the quality – and command the price – of an inferior “Gyokuro”. There is only one hard and fast rule, which applies to each of the “Bancha”, “Sencha” and “Gyokuro” strains: the darker green the leaves, the higher the quality. Green tea contains vitamins and traces of important minerals. Because the caffeine it contains is more active, it is more stimulating than Black tea. The healthy, invigorating effects of the high tannin depend on the way it is processed and brewed.

Africa Africa, a comparatively “young” tea­growing nation, produces around 15% of the world’s tea. The tea that is produced is almost exclusively CTC (crush, tear, curl) tea for the British market. Highland tea, e.g. from Kenya, can achieve an excellent quality in the best plucking season (December to March) but unfortunately, these days it is rarely produced in the traditional manner.

Rooibush tea (aka “Redbush tea” or “Roiboos tea”): Rooibush (redbush) from South Africa is a shrub similar to the tea bush. Its red leaves yield a herbal tea with a bright, aromatic color in the cup and a smooth sweetness. Rooibush tea is a popular national drink in South Africa, drunk hot or cold, at any time of the day or evening. Unlike Black tea, Rooibush tea is low in tannin, has no hint of bitterness and is caffeine­free.

Honey bush tea (aka “Mountain tea” or “Cape tea”): In South Africa, its country of origin, honey bush tea, with its natural honey­like sweetness and flavor, is preferred over Black tea. The dried leaves contain little tannin and only the tiniest residues of caffeine, so it may be classed as “caffeine free"; perfect for the late hours.

Brazil Maté ­ The “green gold of the Indios” is obtained from the leaves of the evergreen maté shrub; the leaves are sold either green or roasted. Maté contains caffeine. Just as in the process for Black or Green tea, maté is withered and dried, and the length of brewing time, from 5 to 10 minutes, determines the drink’s effect. A shorter brewing time means that maté tea will have a stronger, more stimulating effect and a less hard taste. In South America the locals drink maté tea from original drinking bowls known as “cuia” that are made from hollowed­out gourds. The procedure: Fill the cuia 2/3 full with maté tea leaves, add cold or lukewarm water (for the first infusion never boiling water), allow to brew and settle, then insert a metal straw called “bombilha“ deep into the brew while holding the straw shut with the thumb. Suck up the first bitter infusion and spit it out. Now fill the “cuia” with hot water and – drink! According to the custom of the gauchos, the “cuia” is passed on to the other guests, and the bombilha must not be used for stirring otherwise it becomes clogged. Maté tea leaves can be used several times by brewing them again with hot water according to taste, and this can easily be done in the European manner of preparing tea, which is recommended in the individual product description.

British Tea Although it was the Dutch who first brought tea to Europe early in the 17th century, it remains the British who hold the reputation as “The tea­drinking nation”, at least in terms of quantity.

However, if one is purely objective, it could be said that the reputation of English tea is often better than its quality. But one has to admire the aura that the average British housewife manages to create around a pot of the simplest tea. Her five o’clock tea party would hardly be complete without the proverbial cream, sugar lumps, biscuits or cakes, would it? In few other Western European countries is the tea­time ritual so revered. As a rule, the British taste in tea is for the rougher, more robust, quick­brewing variety.

The subtler, higher quality teas are rarely featured on the average British household’s shopping list.

Irish Tea Only the Irish surpass Britain’s tea consumption, which has slightly decreased in the last few years. They are now the world tea drinking champions.

The Irish market prefers rich teas that “go far”, such as the high­quality teas from Kenya, Rwanda or Burundi. Their choice of tea is mainly based on its strength. They are partial to brews that are very strong and robust when poured.

East Frisian Tea It may be somewhat daring to call East Frisia (A region of northwest Germany bordering the Netherlands and the North Sea) a “Nation” and its tea the “National Drink” but East Frisians are avid tea drinkers and the whole process of brewing and drinking tea can take on the dimension of a sacred ritual. On average, East Frisians consume a stunning 2500 g per person/year. This is even more surprising when one considers that the total tea consumption in Germany (including East Frisia) is on average no more than 250 g per person/year! All East Frisian blends have a strong Second Flush Assam content, mixed with quite small amounts of teas from Sumatra, Java, and Ceylon. These blends, peculiar to East Frisia, are drunk with the addition of a lump of “Kluntje” (a large white rock candy sugar) and a small spoonful of cream in each cup. The locals refer to tea made this way with the trilling alliteration “n lekker Koppke Tee” (a delicious cup of tea). The flavor is malty, strong, spicy, and highly aromatic.

Protocol demands that the tea must never be stirred in the cup, because the true sensory experience comes in three layers: First the cream (“sky”), then the tea infusion (“water”) and finally the sweetness of the sugar (“land”).

Russian Tea Russia, the Commonwealth of Independent States, as well as Turkey and Persia, have long and celebrated traditions of tea­drinking. The plain, mechanically­picked qualities that are produced in Georgia, Turkey, and Iran are mostly consumed locally, so they rarely attract buyers from abroad. Traditional tea blends are also imported from China, Ceylon and India. Just as the English have their strong five o’clock tea, so the Russians have their own favorite blends, often smoky in flavor. These date from the time when caravans transported tea in sacks from China to Russia.

“Russian Samovar Tea” is best­suited to preparation in a samovar, an item no self­respecting Russian household would do without.

Color of Tea in the Cup The intensity and nuances of color that a tea produces give insight into its place of origin, the season of its plucking and its intrinsic character. A huge spectrum of colours: deep browns, warm oranges, fruity reds, mellow yellows, vivid fresh greens and all the possibilities in between, are weak attempts at verbal representations of an otherwise irreplaceable rainbow. .

Light tea color Delicately aromatic, mild, smooth For example try ­ First Flush teas from Darjeeling ­ Sumatra Oolong Barisan ­ China Lung Ching ­ Magic Flute

Medium tea color Brisk , aromatic, round, floral For example try ­ Second Flush teas from Darjeeling ­ China Royal Jasmine Curls ­ Strawberry­Kiwi

Dark tea color Highly aromatic, full­bodied, robust, intensely brisk For example try ­ Black teas from Assam ­ Japan Matcha ­ Le Touareg ­ Fruit paradise

Rooibos Tea If there is a tea in the world today that represents the great lengths the United Kingdom will go to in order to have tea, rooibos tea represents this. During World War II, much of the world's tea supply was under Japanese control. As such, black tea imports to the United Kingdom were nearly non­existent.

The UK was forced to turn to more readily available sources for their tea. The source for tea that was ultimately came to be used was rooibos, Aspalathus linearis, a plant grown exclusively in South Africa (and which was under English control during WWII).

Rooibos tea is NOT a true tea...as it is not grown from the tea plant Camellia sinensis. However, unlike most herbal teas (another "non­tea"), rooibos tea contains much of the healthy anti­oxidants found in traditional teas.

And, as a happy bonus, rooibos tea is naturally caffeine free too.

Because of these two unique characteristics of Rooibos teas, the popularity of rooibos is surging...as you can get your healthy anti­oxidants while avoiding the caffeine levels found in white, green, oolong and black teas.

Rooibos tea is a red tea as it is fully fermented. That is...the leaves are red.

A unfermented version of rooibos is also available and is called green rooibos.

In comparison to more traditional teas, most tea drinkers will find the flavor of a straight rooibos tea (nothing added) to be somewhat sweet and non足bitter. Due to teas quality to be "non足bitter," thus allowing for longer steeping times, you'll find many different infusions that go perfectly with rooibos teas. In particular, rooibos chocolate mint is a delicious tea that no足one should go a lifestime without trying.

Herbal Tea A herbal tea is NOT a true tea. Technically speaking, in order for something to be considered a true "tea," the plant that is used must come from the tea plant, camellia sinensis.

To put it simply...a tea is "only a true tea" if it actually contains tea plant leaves. And thus...this is why oolong, white, green and black are considered "true teas," as their leaves come from the actual tea plant camellia sinensis. By contrast, rooibos and herbal teas do NOT contain leaves from the tea plant.

A herbal tea as just about anything that gets added to boiling water.

Why Are Herbal Teas So Popular? The USA has been the success factor behind herbal teas.

Coffee in the USA is the main beverage of choice. And herbal teas sort of fill in the "void" for new, unique, different, wild and exotic tastes.

Green tea Green tea is made from the leaves from Camellia sinensis that have undergone minimal oxidation during processing. Green tea originated in China, but it has become associated with many cultures throughout Asia. Green tea has recently become more widespread in the West, where black tea has been the traditionally consumed tea. Green tea has become the raw material for extracts which are used in various beverages, health foods, dietary supplements, and cosmetic items. Many varieties of green tea have been created in the countries where it is grown. These varieties can differ substantially due to variable growing conditions, horticulture, production processing, and harvesting time.

Over the last few decades green tea has been subjected to many scientific and medical studies to determine the extent of its long­purported health benefits, with some evidence suggesting that regular green tea drinkers may have a lower risk of developing heart disease and certain types of cancer.

Although green tea does not raise the metabolic rate enough to produce immediate weight loss, a green tea extract containing polyphenols and caffeine has been shown to induce thermogenesis and stimulate fat oxidation, boosting the metabolic rate 4% without increasing the heart rate.

The mean content of flavonoids in a cup of green tea is higher than that in the same volume of other food and drink items that are traditionally considered of health contributing nature, including fresh fruits, vegetable juices or wine. Flavonoids are a group of phytochemicals present in most plant products that are responsible for health effects such as anti­oxidative and anticarcinogenic functions. However, the content of flavonoids may vary dramatically amongst different tea products.

Brewing and Serving Steeping is the process of making a cup of tea; it is also referred to as brewing. In general, two grams of tea per 100 ml of water, or about one teaspoon of green tea per five ounce cup, should be used. With very high­quality teas like gyokuro, more than this amount of leaf is used, and the leaf is steeped multiple times for short durations.

Green tea steeping time and temperature varies with different tea. The hottest steeping temperatures are 81 to 87 °C (178 to 189 °F) water and the longest steeping times two to three minutes. The coolest brewing temperatures are 61 to 69 °C (142 to 156 °F) and the shortest times about 30 seconds. In general, lower­quality green teas are steeped hotter and longer, while higher­quality teas are steeped cooler and shorter. Steeping green tea too hot or too long will result in a bitter, astringent brew, regardless of the initial quality. It is thought that excessively hot water results in tannin chemical release, which is especially problematic in green teas, as they have higher contents of these. High­quality green teas can be and usually are steeped multiple times; two or three steepings is typical. The steeping technique also plays a very important role in avoiding the tea developing an overcooked taste. The container in which the tea is steeped or teapot should also be warmed beforehand so that the tea does not immediately cool down. It is common practice for tea leaf to be left in the cup or pot and for hot water to be added as the tea is drunk until the flavor degrades.

Chinese green tea

­ Hunan Province ­ Junshan Yinzhen (Silver Needle tea) Known as one of the ten most famous Chinese Teas, is one variety of Yellow Tea, like the Huo Mountain Yellow Buds and the Mengding Yellow Buds . It is cultivated on Junshan

Island, Yueyang City, Hunan Province . ­ Zhejiang Province is home to the most famous of all teas, Xi Hu Longjing , as well as many other high­ quality green teas. ­ Longjing Maybe the most well­known green tea in China, originates from Hangzhou, the capital of Zhejiang Province. Longjing in Chinese literally means dragon well. It is pan­fried and has a distinctive flat appearance. The tasteless frying oil is obtained from tea seeds and other plants. Most of the tea on the market is in fact produced in Sichuan Province[citation needed] and hence is not authentic Longjing, despite many tea producers claims. ­ Huiming Named after a temple in Zhejiang. ­ Kaihua Longding A tea from Kaihua County known as Dragon Mountain. ­ Hua Ding A tea from Tiantai County, named after a peak in the Tiantai mountain range. ­ Qing Ding A tea from Tian Mu, also known as Green Top. ­ Gunpowder A popular tea also known as zhuchá, originates in Zhejiang but is now grown elsewhere in China. This tea is also the quintessential ingredient in brewing Moroccan green tea with fresh mint. ­ Jiangsu Province ­ Bi Luo Chun A Chinese famous tea also known as Green Snail Spring, from Dong Ting. As with Longjing, inauthentic Bi Luo Chun is common and most of the tea marketed under this name may, in fact, be grown in Sichuan. ­ Rain Flower A tea from Nanjing. ­ Que She (Tongue of golden altar sparrow) originate in Jin Tan city of Jiangsu Province. ­ White Cloud ­ Fujian Province is known for mountain­grown organic green tea as well as white tea and oolong tea.

The coastal mountains provide a perfect growing environment for tea growing. Green tea is picked in spring and summer seasons. ­ Jasmine tea (Mo Li Hua Cha) A tea with added jasmine flowers. ­ Mao Feng tea Meaning "furry peak". ­ Cui Jian Meaning "jade sword". ­ Hubei Province ­ Yu Lu A steamed tea also known as Gyokuro (Jade Dew) in Japanese, made in the Japanese style. ­ Henan Province ­ Xin Yang Mao Jian A Chinese famous tea also known as Green Tip, or Tippy Green.

­ Jiangxi Province ­ Chun Mee Meaning "precious eyebrows"; from Jiangxi, it is now grown elsewhere. ­ Gou Gu Nao A well­known tea within China and recipient of numerous national awards. ­ Yun Wu A tea also known as Cloud and Mist. ­ Anhui Province is home to several varieties of tea, including three Chinese famous teas. These are: ­ Da Fang A tea from Huangshan also known as Big Square suneet. ­ Huangshan Maofeng A Chinese famous tea from Huangshan. ­ Liuan Leaf A Chinese famous tea also known as Melon Seed. ­ Hou Kui A Chinese famous tea also known as Monkey tea. ­ Tun Lu A tea from Tunxi District. ­ Huo Qing A tea from Jing County, also known as Fire Green. ­ Wuliqing Wuliqing was known since the Song dynasty. Since 2002 Wuliqing is produced again according to the original processing methods by a company called Tianfang, Zhan Luojiu a tea expert and professor at the Anhui Agricultural University who relived its production procedure. ­ Hyson A medium­quality tea from many provinces, an early­harvested tea. ­ Sichuan Province ­ Zhu Ye Qing Also known as Meng Ding Cui Zhu or Green Bamboo. ­ Meng Ding Gan Lu A yellowish­green tea with sweet aftertaste.

Japanese Green Tea Green tea (Ryokucha) is ubiquitous in Japan and therefore is more commonly known simply as "tea" ( ocha). It is even referred to as "Japanese tea" ( nihoncha) though it was first used in China during the Song Dynasty, and brought to Japan by Myōan Eisai, a Japanese Buddhist priest who also introduced the Rinzai school of Zen Buddhism.

Types of tea are commonly graded depending on the quality and the parts of the plant used as well as how they are processed. There are large variations in both price and quality within these broad categories, and there are many specialty green teas that fall outside this spectrum. The best Japanese green tea is said to be that from the Yame (yame) region of Fukuoka Prefecture and the Uji region of Kyoto. The so­ called Uji area has been producing Ujicha (Uji tea) for four hundred years and predates the prefectural system. It is now a combination of the border regions of Shiga, Nara, Kyoto and Mie prefectures. Sōraku

District, Kyoto is among many of the tea producing districts. Shizuoka Prefecture produces 40% of raw tea leaf. ­ Sencha ( decocted tea) The first and second flush of green tea made from leaves that are exposed directly to sunlight. This is the most common green tea in Japan. The name describes the method for preparing the beverage. ­ Fukamushicha ( long­steamed green tea) Sencha, which, in the processing of the leaves, has been steamed two times longer than usual Sencha, giving it a deeper color and producing a fuller flavor in the beverage. ­ Gyokuro ( Jade Dew) Gyokuro is a fine and expensive type that differs from Sencha in that it is grown under the shade rather than the full sun for approximately 20 days.The name "Gyokuro" translates as "jade dew" and refers to the pale green color of the infusion. The shading causes the amino acids (Theanine) and caffeine in the tea leaves to increase, while catechins (the source of bitterness in tea, along with caffeine) decreases, giving rise to a sweet taste.The tea also has a distinct aroma. ­ Kabusecha (covered tea) Kabusecha is made from the leaves grown in the shade prior to harvest, although not for as long as Gyokuro. It has a more delicate flavor than Sencha. It is sometimes marketed as Gyokuro. ­ Tamaryokucha ( lit. ball green tea) Tamaryokucha has a tangy, berry­like taste, with a long almondy aftertaste and a deep aroma with tones of citrus, grass, and berries. It is also called Guricha. ­ Bancha ( coarse tea) Lower grade of Sencha harvested as a third­ or fourth­flush tea between summer and autumn. Aki­ Bancha (autumn Bancha) is not made from entire leaves, but from the trimmed unnecessary twigs of the tea plant. ­ Kamairicha (pan­fired tea) Kamairicha is a pan­fired green tea that does not undergo the usual steam treatments of Japanese tea and does not have the characteristic bitter taste of most Japanese tea. ­ By­product of Sencha or Gyokuro ­ Kukicha ( stalk tea) A tea made from stems, stalks, and twigs. Kukicha has a mildly nutty, and slightly creamy sweet flavor. ­ Mecha ( buds and tips tea) Mecha is green tea derived from a collection of leaf buds and tips of the early crops. Mecha is harvested in spring and made as rolled leaf teas that are graded somewhere between Gyokuro and Sencha in quality. ­ Konacha (coarse powdered tea) Konacha is the dust and smallest parts after processing Gyokuro or Sencha. It is cheaper than Sencha and usually served at Sushi restaurants. It is also marketed as Gyokuroko or Gyokurokocha. ­ Other ­ Matcha ( powdered tea) A fine ground tea made from Tencha. It has a very similar cultivation process as Gyokuro. It

is expensive and is used primarily in the Japanese tea ceremony. Matcha is also a popular flavor of ice cream and other sweets in Japan. ­ Tencha ( milling tea) Half­finished products used for Matcha production. The name indicates its intended eventual milling into matcha. Because, like gyokuro, it is cultivated in shade, it has a sweet aroma. In its processing, it is not rolled during drying, and tencha therefore remains spread out like the original fresh leaf. ­ Genmaicha ( brown rice tea) Bancha (sometimes Sencha) and roasted genmai (brown rice) blend. It is often mixed with a small amount of Matcha to make the color better. ­ Hōjicha ( roasted tea) A green tea roasted over charcoal (usually Bancha). ­ Aracha ( raw green tea) Half­finished products used for Sencha and Gyokuro production. It contains all parts of the tea plant. ­ Shincha ( a new tea) First flush tea. The name is used for either Sencha or Gyokuro. ­ funmatsucha ( instant powdered tea) Milled green tea, used just like instant coffee. Another name for this recent style of tea is "tokeru ocha," or "tea that melts."

Ceylon green tea Ceylon green tea is mainly made from Assamese tea stock. It is grown in Idalgashinna in Uva Province.

Ceylon green teas generally have the fuller body and the more pungent, rather malty, nutty flavour characteristic of the teas originating from Assamese seed stock. The tea grade names of most Ceylon green teas reflect traditional Chinese green tea nomenclature, such as tightly rolled gunpowder tea, or more open leaf tea grades with Chinese names like Chun Mee. Overall, the green teas from Sri Lanka have their own characteristics at this time ­ they tend to be darker in both the dry and infused leaf, and their flavour is richer; this could change in the future. As market demand preferences change, the Ceylon green tea producers start using more of the original Chinese, Indonesian, Japanese and Brazilian seed base, which produces the very light and sparkling bright yellow colour and more delicate, sweet flavour with which most of the world market associates green teas. At this time, Sri Lanka remains a very minor producer of green teas and its green teas, like those of India and Kenya, remain an acquired taste. Much of the green tea produced in Sri Lanka is exported to North Africa and Middle Eastern markets.

White Tea White tea is a lightly oxidized tea grown and harvested primarily in China, mostly in the Fujian and Zhejiang province . More recently it is grown in Taiwan, India, Northern Thailand and Eastern Nepal.

White tea comes from the buds and leaves of the Chinese Camellia sinensis plant. The leaves and buds are allowed to wither in natural sunlight before they are lightly processed to prevent oxidation or further tea processing.

The name "white tea" derives from the fine silvery足white hairs on the unopened buds of the tea plant, which gives the plant a whitish appearance.The beverage itself is not white or colourless but pale yellow.

Types Silver Needles A genuine Silver Needle is a white tea, and as a white tea, it is only lightly oxidized.The best productions are from the first flushes, which generally take place between late March to early April,when the year's first new buds "flush". For the production of Silver Needle, only the leaf shoots, i.e. the leaf buds before opening, are plucked. Unlike the plucking of green tea, the ideal time and weather for plucking white tea is a sunny morning when the sun is high enough to have dried any remaining moisture on the buds.

White Peony White Peony is a type of white tea made from plucks each with one leaf shoot and two immediate young leaves. White Peony is sometimes preferred by white tea drinkers for its fuller flavor and greater potency than the other major type of white tea, Bai Hao Yinzhen. The latter is made purely with leaf shoots, and so it is comparatively softer and more subtle. The typical taste of White Peony is a result of both the processing and the tea plant cultivars employed in the production.

Shou mei Shoumei is a white tea that is produced from naturally withered upper leaf and tips, with a stronger flavor reminiscent of lighter Oolong teas. It is mostly grown in the Fujian Province or Guangxi Province in China.[1] Because it is plucked later than Silver Needles the tea may be darker in color, but it should still have a proportionate green color. Some lower grades of Shou Mei may be golden in color with a lot of black and red leaves, making a darker brew with more depth.

Technically this tea, being a fourth grade tea, is a by足product of Bai Hao Yinzhen tea production and uses Da Bai or Large White leaves.

Darjeeling White The white variant of Darjeeling tea has a delicate aroma and brews to a pale golden color with a mellow taste and a hint of sweetness. Darjeeling white tea leaves are very fluffy and light; therefore, it is recommended to use more (by volume) when preparing it than one normally would of other teas.

The tea is hand picked and rolled, then withered in the sun, making it a rare tea. It is grown in the rainy and cold climate of Darjeeling at altitudes up to 2000 metres.

Manufacturing The base process for manufacturing white tea is as follows:

Fresh tea leaf Withering Drying (air drying, solar drying or mechanical drying) White tea White tea belongs to the group of tea that does not require panning, rolling or shaking. However, the selection of raw material in white tea manufacture is extremely stringent; only the plucking of young tea leaves with much fine hair can produce good足quality white tea with lots of pekoe.

Preparation & Brewing As with all white teas, it is best prepared with water below boiling (at around 75 to 80 degrees Celsius[9] or 167 to 176 degrees Fahrenheit) and produces a slightly viscous glittering pale yellow color with evidence of floating white hairs that reflect light. The flavor and fragrance should be delicate, light, fresh, and sweet. Steeping should be longer than other white teas; up to 5 minutes per brew, and the volume of tea to be used can be higher. There are few parallels to be drawn as the taste is not similar to any other teas but Bai Mu Dan, except the latter is fuller but not as sweet and delicate.

Oolong Tea Oolong is a traditional Chinese tea (Camellia sinensis) produced through a unique process including withering under the strong sun and oxidation before curling and twisting. Most oolong teas, especially those of fine quality, involve unique tea plant cultivars that are exclusively used for particular varieties.The degree of oxidation can range from 8 to 85%,depending on the variety and production style. Oolong is especially popular with tea connoisseurs of south China and Chinese expatriates in Southeast Asia,[4] as is the Fujian preparation process known as the Gongfu tea ceremony.

In Chinese tea culture, semi­oxidised oolong teas are collectively grouped as qīngchá The taste of oolong ranges hugely amongst various subvarieties. It can be sweet and fruity with honey aromas, or woody and thick with roasted aromas, or green and fresh with bouquet aromas, all depending on the horticulture and style of production. Several subvarieties of oolong, including those produced in the Wuyi Mountains of northern Fujian, such as Da Hong Pao, are among the most famous Chinese teas.

Different varieties of oolong are processed differently, but the leaves are formed into one of two distinct styles. Some are rolled into long curly leaves, while others are 'wrap­curled' into small beads, each with a tail. The former style is the more traditional of the two in China.

Types Wuyi rock (cliff) tea from Fujian province Tiě GuānyīnThe most famous and expensive oolong teas are made here, and the production is still usually accredited as being organic. Much ShuXiān is grown elsewhere in Fujian. Some of the better known cliff teas are: Red Robe Dà Hóng Páo in Chinese, a highly prized tea and a Sì Dà Míng Cōng ( literally: The Four Great Bushes). This tea is also one of the two oolongs that make it to the list of Chinese famous teas.

Gold Turtle ShuJīn Guī in Chinese, a Si Da Ming Cong.

Iron Monk Arhat Tiě Luóhàn in Chinese, a Si Da Ming Cong tea White Comb Bái Jī Guān in Chinese, a Si Da Ming Cong tea. A light tea with light, yellowish leaves.

Cassia Ròu Guì in Chinese, a dark tea with a spicy aroma.

Narcissus Shu Xiān in Chinese, a very dark tea, often grown elsewhere.

Fújiàn province Iron Goddess Guanyin Tiě Guānyīn or Ti Kuan Yin in Chinese, this is a tea from Anxi in South Fujian. It is very famous as a 'Chinese famous tea' and very popular.

Golden Cassia Huángjīn Guì or Golden Osmanthus is another tea from the Anxi area of Fujian Province. It resembles Tiě Guānyīn with a very fragrant flavor.

There is a story regarding the origin of the Tiě Guānyīn variety: There was once a poor farmer who was devout and dedicated to maintaining the temple of Kuan Yin, the goddess of mercy. One day, to reward him for his loyalty and commitment to her, she told him that the key to his future was outside the temple. Outside he found a scrungy old bush, which he nursed to a flourishing bloom of greenish leaves.

Guangdong province Single Bush Dān Cōng A family of stripe­style oolong teas from Guangdong Province. The doppelganger of teas, Dancong teas are noted for their ability to naturally imitate the flavors and fragrances of various flowers and fruits, such as orange blossom, orchid, grapefruit, almond, ginger flower, etc.

The name dan cong is often misinterpreted as meaning the tea is all picked from a single bush, grove, or clone. This is not correct. Dan cong is a botanical term that refers to the morphology of the tea plant. Most tea bushes emerge from the ground as a cluster of branches; however, the uncommon dan cong variety emerges as a single trunk that branches off higher up the stem. Also, some tea plants are found in the form of a long, dark green vine that wraps itself around guava trees. This type of Oolong is extremely rare, and is grown exclusively in Thailand.

Yu Lan Xiang Magnolia Flower Fragrance Xing Ren Xiang Almond Fragrance Zhi Lan Xiang Orchid Fragrance Po Tou Xiang Ginger Flower Fragrance Huang Zhi Xiang "Orange Blossom Fragrance You Hua Xiang Pomelo Flower Fragrance Mi Lan Xiang Honey Orchid Fragrance Rou Gui Xiang Cinnamon Fragrance Gui Hua Xiang Osmanthus Fragrance Preparation Generally, 3 grams of tea per 200 ml of water, or about two teaspoons of oolong tea per cup, should be used. Oolong teas should be prepared with 200 to 205 °F (93 to 96 °C) water (not boiling) and steeped 3–10 minutes. High quality oolong can be steeped several times from the same leaves and, unlike other teas, it improves with rebrewing: it is common to steep the same leaves three to five times, the third or fourth steeping usually being considered the best.

A widely used ceremonial method of steeping oolongs in Taiwan and China is called gongfucha. This method uses a small steeping vessel, such as a gaiwan or Yixing clay teapot, with more tea than usual for the amount of water used. Multiple short steeps of 20 seconds to 1 minute are performed; the tea is often served in one­ to two­ounce tasting cups.

Pu­erh Tea Pu­erh or Pu'er tea is a variety of fermented dark tea produced in Yunnan province, China.Fermentation is a tea production style in which the tea leaves undergo microbial fermentation and oxidation after they are dried and rolled. This process is a Chinese specialty and produces tea known as Hei Cha , commonly translated as dark , or black tea (this type of tea is completely different from what in West is known as "black tea", which in China is called "red tea'. The most famous variety of this category of tea is Pu­erh from Yunnan Province, named after the trading post for dark tea during imperial China.

Pu'er traditionally begins as a raw product known as "rough" Mao Cha and can be sold in this form or pressed into a number of shapes and sold as "raw" Sheng Cha . Both of these forms then undergo the complex process of gradual

fermentation and maturation with time. The Wo Dui process developed in the mid­1970s by the Menghai and Kunming Tea Factories created a new type of pu­erh tea, whose legitimacy is disputed by some traditionalists. This process involves an accelerated fermentation into "ripe" Shou Cha which is then stored loose or pressed into various shapes. All types of pu­ erh can be stored to mature before consumption, which is why it is commonly labelled with year and region of production.

Preparation After picking appropriate tender leaves, the first step in making raw or ripened pu'er is an optional wilting/withering stage, thus converting the leaf to maocha ( literally, "light green rough tea" or "rough tea" respectively). Plucked leaves are handled gingerly to prevent bruising and unwanted oxidation. Weather permitting, the leaves are then spread out in the sun or a ventilated space to wilt and remove some of the water content.On overcast or rainy days, the leaves will be wilted by light heating, a slight difference in processing that will affect the quality of the resulting maocha and pu'er. The wilting process may be skipped altogether depending on the tea processor.

The leaves are then dry pan­fried using a large wok in a process called "kill green" , which arrests most enzyme activity in the leaf and prevents full oxidation. After pan­frying, the leaves are rolled, rubbed, and shaped into strands through several steps to lightly bruise the tea and then left to dry in the sun. Unlike green tea produced in china which is dried with hot air after the pan­frying stage to completely kill enzyme activity, leaves used in the production of pu­erh are not air­dried after pan­frying, which leaves a small amount of enyzmes which contribute a minor amount of oxidation to the leaves during sun­drying. The bruising of the tea is also important in helping this minimal oxidation to occur, and both of these steps are significant in contributing to the unique characteristics of pu­erh tea. Once dry, maocha can be sent directly to the factory to be pressed into raw pu'er, or to undergo further processing to make ripened pu'er. Sometimes Mao Cha is sold directly as loose­leaf "raw" Sheng Cha or it can be matured in loose leaf form, requiring only two to three years due to the faster rate of natural fermentation in an uncompressed state. This tea is then pressed into numerous shapes and sold as a more matured "raw" Sheng Cha. To produce pu'er, many additional steps are needed prior to the actual pressing of the tea. First, a specific quantity of dry máochá or ripened tea leaves pertaining to the final weight of the bingcha is weighed out. The dry tea is then lightly steamed in perforated cans to soften and make it more tacky. This will allow or additional adornments, such as coloured ribbons, are placed on or in the midst of the leaves and inverted into a cloth bag or wrapped in cloth. The pouch of tea is gathered inside the cloth bag and wrung into a ball, with the extra cloth tied or coiled around itself. This coil or knot is what produces the dimpled indentation at the reverse side of a tea cake when pressed. Depending on the shape of the pu'er being produced, a cotton bag may or may not be used. For instance, brick or square teas often are not compressed using bags.

Brewing & Steeping Preparation of pu'er involves first separating a well­sized portion of the compressed tea for brewing. This can be done by flaking off pieces of the cake or by steaming the entire cake until it is soft from heat and hydration. A pu'er knife, which is similar to an oyster knife or a rigid letter opener, is used to pry large horizontal flakes of tea off the cake to leaf breakage.

Smaller cakes such as tuocha or mushroom pu'er are often steamed until they can be rubbed apart and then dried. In both cases, a vertical sampling of the cake should be obtained since the quality of the leaves in a cake usually varies between the surface and the center.

Pu'er is generally expected to be served Gongfu style, generally in Yixing teaware or in a type of Chinese teacup called a gaiwan. Optimum temperatures are generally regarded to be around 95 °C for lower quality pu'ers and 85–89°C for good ripened and aged raw pu'er. The tea is steeped for 12 to 30 seconds in the first few infusions, increasing to 2 to 10 minutes in the last infusions. The prolonged steeping sometimes used in the west can produce dark , bitter, and unpleasant brews.

Quality aged pu'er can yield many more infusions, with different flavour nuances when brewed in the traditional Gong­Fu method.

Because of the prolonged fermentation in ripened pu'er and slow oxidization of aged raw pu'er, these teas often lack the

bitter, astringent properties of other teas, and can be brewed much stronger and repeatedly, with some claiming 20 or more infusions of tea from one pot of leaves. On the other hand, young raw pu'er is known and expected to be strong and aromatic, yet very bitter and somewhat astringent when brewed, since these characteristics are believed to produce better aged raw pu'er.

Flowering or Blooming Tea Flowering tea or blooming tea consist each of a bundle of dried tea leaves wrapped around one or more dried flowers.These are made by binding tea leaves and flowers together into a bulb and are then set to dry.When steeped, the bundle expands and unfurls in a process that emulates a blooming flower, while the flowers inside emerge as the centerpiece. Typically they are sourced from the Yunnan province of China. Flowers commonly used in flowering teas include globe amaranth, chrysanthemum, jasmine, lily, hibiscus, and osmanthus.

It remains uncertain whether flowering tea was a modern creation or was a much older invention of China.

Flowering tea is generally served in containers made of glass, or other transparent material, so that the flowering effect can be seen. The bundles can usually be reused two or three times without the tea becoming bitter.

Tea Tasting Terminology Explained Demystifying the Odd World of Describing Tea Taste Anyone new to drinking tea, or for that matter anyone who hasn't ventured into some of the other tea review blogs on the Internet, probably haven't come across the odd and frequently strange terminology used to describe a teas taste.

And guess what. When you do finally stumble across these sites or other tea reviews that describe the "body" of the tea, more than a few tea drinkers will be left wondering what the heck that means.

So, as my site is more a "Average Joe" tea drinkers site, not a high end tea site (think...tea snobbery), I've put this helpful list together to define what the terms you might come across mean....both in the mystifying and plain english versions.

Tea Tasting Terms Aroma/Fragrance 足 Standard stuff here. Just how does the tea smell to you? Many "professional" tea drinkers say this IS the most important part of the tea drinking experience. Now, no doubt it's important...who wants to drink a foul smelling tea? But really...it's the MOST important? Sorry...if the tea doesn't taste good, who really cares what the thing smells like?

Astringency: Let me share how Wikipedia explains this. "Astringency is the dry, puckering mouthfeel caused by tannins found in many fruits such as blackthorn, bird cherry and persimmon fruits. The tannins denature the salivary proteins, causing a rough "sandpapery" sensation in the mouth. Astringency tastes unpleasant to many mammals (including humans), which tend to avoid eating astringent fruit; conversely, birds do not taste astringency and readily eat these fruit."

So, what does this mean. Have you ever tasted a black tea that made your eyes bulge out and your lips pucker? If so, congratulations, you have met astringency. Astringency produces bitterness. And this bitterness is common in black/oolong/green tea, particularly if not brewed properly.

Thus, when you see a tea that is labelled "astringent," think BITTER. And who wants to drink a bitter tea???

Body : This has to be the most popular term I come across in reading the descriptions of various teas. Basically, if this makes sense, "body" refers to the strength and fullness of the teas flavor. In plain english, what this means is that a tea with a lot of body will have a strong flavor. And a tea with little body will have a weaker flavor. An example of a strong body tea...most black teas, peppermint tea, Tazo's Wild Sweet Orange Herbal Tea (really good example), and any other tea

that "makes you sit up and take notice" of the teas flavor.

Conversely, a "weak body" tea could best be characterized by many white teas, many green teas and, the ultimate, Bigelow's Sweet Dreams Herbal Tea. Bright : Technically speaking, and rather confusing, "bright" means whether the surface of the tea can reflect light, with varying degrees being total mirror reflection to total lack of reflection. If the tea "reflects a lot of light," then it's bright. If it doesn't reflect any light, then it isn't. In reality, what this means is that if you can see through the tea, it's bright. If you can't see through the tea (think coffee), it isn't. Simple, huh?

Brisk : A lively taste in the tea, as opposed to having a flat or soft taste. Best way to remember this is like with body (above). If you remember what the tea tastes like and the tea's flavor make you notice it, it's brisk. If you barely remember what the tea tastes like or find little flavor, it isn't.

Burnt : This term applies to tea during the firing process. Burnt obviously means the tea was subjected to too high of heat. Who wants to drink a burnt tea? Not me, as I've already had plenty. Additionally, I frequently use the term "burnt" in describing a teas flavor or aroma on this site. Basically, the leaves of the tea are so poor quality (or are actually supposed to be "burnt" 足 think Japanese Popcorn Tea), that simply adding boiling water to the tea causes a aroma that indeed smells like something burning, with a taste to match.

Character : This is one of the most sough after "things" in the professional tea tasting world. What character means is that by simply drinking the tea you can tell the origins of the leaves. Is that important to you? It isn't to me. Long as the thing tastes good is all I care about. But I guess if you spend $50 an ounce on a rare white tea, I can see where it might be nice to be able to identify the tea as coming from some hill in some province in China.

Clean : One would think that this would be a good term, but it isn't entirely. What "clean" means is that you can't tell the origin of the tea (the character if you just forgot), but the tea also lacks any thing "unpleasant" about it. To me at least, a "clean tea" means any tea I like, as teas I like don't have anything "unpleasant" about them.

Contamination : Oops. Something pesky got in those tea leaves during processing or shipping or whatever, ruining things.

Coppery : You'll see this term a lot in descriptions of straight black and oolong teas. And for good reason. A quality black tea or oolong tea SHOULD have a strong copper color. Sort of the color of your grandmothers old copper tea kettle, although you can see through it obviously. A tea that should be coppery, but isn't, is one that isn't high quality. Thus, the flavor of the tea will be off...or at least not what is expected.

Earthy Flavor : You see this a lot in many reviews of teas. To me, a Earthy Flavor, which usually references green teas, means the tea has a "grassy flavor" to it. In other words, it's like drinking hot water that tastes like grass. An earthy flavor does NOT mean it's organic.

Fine : A "fine" tea is one that is considered to have exceptional quality OR flavor. Thus, just because a tea is labelled as "fine" doesn't mean the thing will taste good, although usually they do assuming you like the tea type to begin with.

Flat : A tea lacking in briskness (see above). Or another way to look at it, a tea that SHOULD have a lot of flavor but doesn't due to the use of poor quality tea leaves (think generic supermarket bagged teas that use the tea leaf leftovers).

Using crappy tea leaves will ruin even the most strongly flavored of teas.

Full : You see this term a LOT with body. Thus, a tea will have "Full Body". What "full" means is that the tea has substance, color and strength. So, a FULL BODY tea will have a powerful flavor or be very colorful, while a not so full body tea won't. As for the "substance" part of "full"...truthfully, I have no clue what they are talking about.

Grassy : You don't see this term that much. And for a reason. Technically speaking, it means someone screwed up in the processing of the green tea leaves. What this means in the tea cup is that the damn tea tastes like grass. And who wants to drink "grass?"

Hard : This means the tea has a penetrating and desirable flavor. In english, it means the flavor is good and memorable and the tea tastes like what it should (a peppermint tea that actually tastes like peppermint, for example).

Harshness : The tea is astringent due to the way it was processed. In other words, a harsh tea is bitter and isn't especially enjoyable.

Heavy : A tea that is heavy and which is not brisk. One way to look at a heavy tea...a tea with a not so memorable flavor

and which does little for your palette or your stomach, as the tea once swallowed just "sort of sits there" and makes you feel not so terribly great. In a way, a heavy tea is like bad Mexican food, if that analogy helps any.

Light : This term isn't meant to refer to how "light" a tea is in terms of how it glides down and sits in your stomach (although I frequently refer to this trait in the reviews on this site). Instead, professionally speaking, it refers to the teas color. A "light tea" is one that has little color. Why they simply don't use "clear" I have no idea.

Malty : This means the tea is thick or it can mean the tea leaves "something behind" in your mouth of your tongue (also known as Reamy Flavor). In terms of thickness, I have no clue how a tea can be "thick." I've had over 250 different types of teas as of this writing, and not a single one of them could ever be thought of as "thick." Short of adding corn starch or flour to your tea, how do you make a tea "thick?"

Now, the part about the "tea leaving something behind" is easy to understand, and has happened to me many times before.

Basically, what this means is that something in the tea (such as Bergamont Oil) stays behind in your mouth. This is NOT referring to after足taste. Instead, it is referring to a, how to phrase it, a change of FEELING inside your mouth or on your tongue.

Mellow : A mellow tea is one that is "matured" and isn't "raw." When I think of this, I think in terms of flavor. So try this analogy....a mellow tea has a sedate flavor, one that won't jerk you wide awake or make you really take notice of it. This can be a good trait or a bad trait, all depending on your mood and what you are hoping for in your tea. For example, a "mellow peppermint tea" would NOT be a good thing, but a "mellow green tea" certainly could be.

Metallic : Finally, a tea term that everyone can understand. Ever chew on a nail? Well, that's a metallic taste. And not a really great trait for a tea!

Pale : A tea that lacks color. For professionals, this isn't a desireable thing except for green teas which usually are pale.

But for black teas, a "pale tea" isn't a good thing, as it says the quality of the leaves isn't so great...a black tea should have a strong, coppery color to it.

Point : The tea has a desirable briskness and acidity that creates a "sparkle" on the tongue, as I read somewhere. So what in the world is this "sparkle" on the tongue? Think memorable flavor with a lingering after足taste...it's the easy way to try to get your head around the strange term "point."

Pungent : In the world of professional tea tasters, a pungent tea is the ideal tea. It has the perfect combination of flavor, color, aroma, briskness and brightness. In plain english, the tea is good, memorable and one you can drink over and over again. Why they use this term I have no idea, as whenever I think of "pungent" I think of something I really don't like which has a very nasty smell to it. But whatever.

Quality : Considered an essential ingredient of any good tea. No kidding, gee....What this means is that the flavor of a tea is effected by the quality of the leaves that go into it. This is why so many supermarket brand teas are so bad...the leaves are nothing more than chopped up "left overs" of tea leaves. Poor quality = Poor Flavor = Poor Tasting Tea Experience.

Soft : The opposite of brisk. A tea with a soft, subdued flavor. This does NOT mean the tea is bad. The tea itself may be supposed to be that way. Just don't expect to stand up and take notice of a powerful flavor in the tea that is considered "soft."

Thickness : Yes, there is a term for a teas thickness. It is the measure of "viscosity" of a tea. Like I said under malt, I've yet to have a "thick tea", and short of adding flour to it, I don't know how you could. The FLAVOR of a tea can seem thick , but at the end of the day, all a tea is is flavored water. And when was the last time you had "thick water"?

Thin : Technically speaking, this means a tea lacks in body. In the real world, it lacks flavor and any sort of a memorable characteristic.

Tired : A tea that is flat. Thus, a "tired tea" is a bad tea, not one that needs to catch up on it's sleep. In plain english, the leaves are stale. And so, once brewed, the leaves don't provide the flavor/aroma that they should. So, a "tired tea" is a very bad tea.

Toasty : This term refers to the firing of the tea. An over足fired tea is described as toasty. To me, it means BURNT. And burnt teas aren't especially pleasant to drink.

Wild : This basically means that a tea has a taste to it that it shouldn't have. It doesn't mean that tea has a powerful

flavor. Instead, it is sort of like drinking your black tea in the morning like you have for the last 10 years, only to make it today and discover that the flavor resembles bubble gum instead of the traditional flavor you are used to. Wild = Something Totally Unexpected.

Tea Tasting Terminology Explained Demystifying the Odd World of Describing Tea Taste Anyone new to drinking tea, or for that matter anyone who hasn't ventured into some of the other tea review blogs on the Internet, probably haven't come across the odd and frequently strange terminology used to describe a teas taste.

And guess what. When you do finally stumble across these sites or other tea reviews that describe the "body" of the tea, more than a few tea drinkers will be left wondering what the heck that means.

So, as my site is more a "Average Joe" tea drinkers site, not a high end tea site (think...tea snobbery), I've put this helpful list together to define what the terms you might come across mean....both in the mystifying and plain english versions.

Tea Tasting Terms Aroma/Fragrance 足 Standard stuff here. Just how does the tea smell to you? Many "professional" tea drinkers say this IS the most important part of the tea drinking experience. Now, no doubt it's important...who wants to drink a foul smelling tea? But really...it's the MOST important? Sorry...if the tea doesn't taste good, who really cares what the thing smells like?

Astringency: Let me share how Wikipedia explains this. "Astringency is the dry, puckering mouthfeel caused by tannins found in many fruits such as blackthorn, bird cherry and persimmon fruits. The tannins denature the salivary proteins, causing a rough "sandpapery" sensation in the mouth. Astringency tastes unpleasant to many mammals (including humans), which tend to avoid eating astringent fruit; conversely, birds do not taste astringency and readily eat these fruit."

So, what does this mean. Have you ever tasted a black tea that made your eyes bulge out and your lips pucker? If so, congratulations, you have met astringency. Astringency produces bitterness. And this bitterness is common in black/oolong/green tea, particularly if not brewed properly.

Thus, when you see a tea that is labelled "astringent," think BITTER. And who wants to drink a bitter tea???

Body : This has to be the most popular term I come across in reading the descriptions of various teas. Basically, if this makes sense, "body" refers to the strength and fullness of the teas flavor. In plain english, what this means is that a tea with a lot of body will have a strong flavor. And a tea with little body will have a weaker flavor. An example of a strong body tea...most black teas, peppermint tea, Tazo's Wild Sweet Orange Herbal Tea (really good example), and any other tea that "makes you sit up and take notice" of the teas flavor.

Conversely, a "weak body" tea could best be characterized by many white teas, many green teas and, the ultimate, Bigelow's Sweet Dreams Herbal Tea. Bright : Technically speaking, and rather confusing, "bright" means whether the surface of the tea can reflect light, with varying degrees being total mirror reflection to total lack of reflection. If the tea "reflects a lot of light," then it's bright. If it doesn't reflect any light, then it isn't. In reality, what this means is that if you can see through the tea, it's bright. If you can't see through the tea (think coffee), it isn't. Simple, huh?

Brisk : A lively taste in the tea, as opposed to having a flat or soft taste. Best way to remember this is like with body (above). If you remember what the tea tastes like and the tea's flavor make you notice it, it's brisk. If you barely remember what the tea tastes like or find little flavor, it isn't.

Burnt : This term applies to tea during the firing process. Burnt obviously means the tea was subjected to too high of heat. Who wants to drink a burnt tea? Not me, as I've already had plenty. Additionally, I frequently use the term "burnt"

in describing a teas flavor or aroma on this site. Basically, the leaves of the tea are so poor quality (or are actually supposed to be "burnt" 足 think Japanese Popcorn Tea), that simply adding boiling water to the tea causes a aroma that indeed smells like something burning, with a taste to match.

Character : This is one of the most sough after "things" in the professional tea tasting world. What character means is that by simply drinking the tea you can tell the origins of the leaves. Is that important to you? It isn't to me. Long as the thing tastes good is all I care about. But I guess if you spend $50 an ounce on a rare white tea, I can see where it might be nice to be able to identify the tea as coming from some hill in some province in China.

Clean : One would think that this would be a good term, but it isn't entirely. What "clean" means is that you can't tell the origin of the tea (the character if you just forgot), but the tea also lacks any thing "unpleasant" about it. To me at least, a "clean tea" means any tea I like, as teas I like don't have anything "unpleasant" about them.

Contamination : Oops. Something pesky got in those tea leaves during processing or shipping or whatever, ruining things.

Coppery : You'll see this term a lot in descriptions of straight black and oolong teas. And for good reason. A quality black tea or oolong tea SHOULD have a strong copper color. Sort of the color of your grandmothers old copper tea kettle, although you can see through it obviously. A tea that should be coppery, but isn't, is one that isn't high quality. Thus, the flavor of the tea will be off...or at least not what is expected.

Earthy Flavor : You see this a lot in many reviews of teas. To me, a Earthy Flavor, which usually references green teas, means the tea has a "grassy flavor" to it. In other words, it's like drinking hot water that tastes like grass. An earthy flavor does NOT mean it's organic.

Fine : A "fine" tea is one that is considered to have exceptional quality OR flavor. Thus, just because a tea is labelled as "fine" doesn't mean the thing will taste good, although usually they do assuming you like the tea type to begin with.

Flat : A tea lacking in briskness (see above). Or another way to look at it, a tea that SHOULD have a lot of flavor but doesn't due to the use of poor quality tea leaves (think generic supermarket bagged teas that use the tea leaf leftovers).

Using crappy tea leaves will ruin even the most strongly flavored of teas.

Full : You see this term a LOT with body. Thus, a tea will have "Full Body". What "full" means is that the tea has substance, color and strength. So, a FULL BODY tea will have a powerful flavor or be very colorful, while a not so full body tea won't. As for the "substance" part of "full"...truthfully, I have no clue what they are talking about.

Grassy : You don't see this term that much. And for a reason. Technically speaking, it means someone screwed up in the processing of the green tea leaves. What this means in the tea cup is that the damn tea tastes like grass. And who wants to drink "grass?"

Hard : This means the tea has a penetrating and desirable flavor. In english, it means the flavor is good and memorable and the tea tastes like what it should (a peppermint tea that actually tastes like peppermint, for example).

Harshness : The tea is astringent due to the way it was processed. In other words, a harsh tea is bitter and isn't especially enjoyable.

Heavy : A tea that is heavy and which is not brisk. One way to look at a heavy tea...a tea with a not so memorable flavor and which does little for your palette or your stomach, as the tea once swallowed just "sort of sits there" and makes you feel not so terribly great. In a way, a heavy tea is like bad Mexican food, if that analogy helps any.

Light : This term isn't meant to refer to how "light" a tea is in terms of how it glides down and sits in your stomach (although I frequently refer to this trait in the reviews on this site). Instead, professionally speaking, it refers to the teas color. A "light tea" is one that has little color. Why they simply don't use "clear" I have no idea.

Malty : This means the tea is thick or it can mean the tea leaves "something behind" in your mouth of your tongue (also known as Reamy Flavor). In terms of thickness, I have no clue how a tea can be "thick." I've had over 250 different types of teas as of this writing, and not a single one of them could ever be thought of as "thick." Short of adding corn starch or flour to your tea, how do you make a tea "thick?"

Now, the part about the "tea leaving something behind" is easy to understand, and has happened to me many times before.

Basically, what this means is that something in the tea (such as Bergamont Oil) stays behind in your mouth. This is NOT referring to after足taste. Instead, it is referring to a, how to phrase it, a change of FEELING inside your mouth or on your

tongue.

Mellow : A mellow tea is one that is "matured" and isn't "raw." When I think of this, I think in terms of flavor. So try this analogy....a mellow tea has a sedate flavor, one that won't jerk you wide awake or make you really take notice of it. This can be a good trait or a bad trait, all depending on your mood and what you are hoping for in your tea. For example, a "mellow peppermint tea" would NOT be a good thing, but a "mellow green tea" certainly could be.

Metallic : Finally, a tea term that everyone can understand. Ever chew on a nail? Well, that's a metallic taste. And not a really great trait for a tea!

Pale : A tea that lacks color. For professionals, this isn't a desireable thing except for green teas which usually are pale.

But for black teas, a "pale tea" isn't a good thing, as it says the quality of the leaves isn't so great...a black tea should have a strong, coppery color to it.

Point : The tea has a desirable briskness and acidity that creates a "sparkle" on the tongue, as I read somewhere. So what in the world is this "sparkle" on the tongue? Think memorable flavor with a lingering after足taste...it's the easy way to try to get your head around the strange term "point."

Pungent : In the world of professional tea tasters, a pungent tea is the ideal tea. It has the perfect combination of flavor, color, aroma, briskness and brightness. In plain english, the tea is good, memorable and one you can drink over and over again. Why they use this term I have no idea, as whenever I think of "pungent" I think of something I really don't like which has a very nasty smell to it. But whatever.

Quality : Considered an essential ingredient of any good tea. No kidding, gee....What this means is that the flavor of a tea is effected by the quality of the leaves that go into it. This is why so many supermarket brand teas are so bad...the leaves are nothing more than chopped up "left overs" of tea leaves. Poor quality = Poor Flavor = Poor Tasting Tea Experience.

Soft : The opposite of brisk. A tea with a soft, subdued flavor. This does NOT mean the tea is bad. The tea itself may be supposed to be that way. Just don't expect to stand up and take notice of a powerful flavor in the tea that is considered "soft."

Thickness : Yes, there is a term for a teas thickness. It is the measure of "viscosity" of a tea. Like I said under malt, I've yet to have a "thick tea", and short of adding flour to it, I don't know how you could. The FLAVOR of a tea can seem thick , but at the end of the day, all a tea is is flavored water. And when was the last time you had "thick water"?

Thin : Technically speaking, this means a tea lacks in body. In the real world, it lacks flavor and any sort of a memorable characteristic.

Tired : A tea that is flat. Thus, a "tired tea" is a bad tea, not one that needs to catch up on it's sleep. In plain english, the leaves are stale. And so, once brewed, the leaves don't provide the flavor/aroma that they should. So, a "tired tea" is a very bad tea.

Toasty : This term refers to the firing of the tea. An over足fired tea is described as toasty. To me, it means BURNT. And burnt teas aren't especially pleasant to drink.

Wild : This basically means that a tea has a taste to it that it shouldn't have. It doesn't mean that tea has a powerful flavor. Instead, it is sort of like drinking your black tea in the morning like you have for the last 10 years, only to make it today and discover that the flavor resembles bubble gum instead of the traditional flavor you are used to. Wild = Something Totally Unexpected.

Tea Glossary What is the meaning of all those abbreviations that accompany the tea names?

GFBOP Golden Flowery Broken Orange Pekoe. Produced mainly in Assam. A top足rate tea of the broken grade as well as the only broken tippy from Kenya. Very popular in East Frisia.

GBOP

Golden Broken Orange Pekoe. The next, second sorting with few tips.

CTC BOP CTC Broken Orange Pekoe. CTC = Cut, Tear, Curl. CTC production is a shortened, machine automated production process.

Importance is put on a uniform leaf and a quickly colored infusion.

TGBOP Tippy Golden Broken Orange Pekoe. The finest broken grade produced in Darjeeling and Assam. Highly tippy with smooth leaves.

TGFOP Tippy Golden Flowery Orange Pekoe. The main grade of Darjeeling and Assam.

FOP Flowery Orange Pekoe. Plain grade of Indian leaf tea.

FTGFOP 1 Finest Tippy Golden Flowery Orange Pekoe 1. Mainly from Darjeeling, some from Assam. The finest grade of production, manufactured with exceeding care; even leaves and tippy (having white or golden tips).

SFTGFOP Special Finest Tippy Golden Flowery Orange Pekoe 1. Superlative grade.

BOP Broken Orange Pekoe. The main broken grade of Ceylon, South India, Java, and China.

FBOP Flowery Broken Orange Pekoe. A coarser broken grade with some tips, it comes from Assam, Indonesia, China, and Bangladesh. In South America, a coarse, black , broken tea. In Southern India “Pekoe” is often called FBOP. BPS Broken Pekoe Souchong. Assam and Darjeeling, pearl­shaped leaves.

Pekoe A Chinese term meaning “white down”, it refers to the character of the tender young leaves. “Pekoe” and “Orange Pekoe” are terms for the grade of tea.

BP Broken Pekoe. A brown to black , heavily broken tea from Indonesia, Ceylon and Southern India; often with very woody, stalky particles.

OP OP Sup. Orange Pekoe Superior. Tippy. Only produced in Indonesia.

GFOP Golden Flowery Orange Pekoe. The top grade from the only surviving Kenya tea garden that manufactures tippy tea.

Fannings Small particles of tea leaves, about 1 mm in size, used exclusively in tea bags.

Dust The smallest grade of tea, used exclusively in tea bags.

Tippy/Tip The lighter, or golden, tips of the tea (leaf tips of the young, tender tea leaf bud) that do not affect the color in the cup.

Broken smaller leaf, broken or cut.

Extraneous Particles The stem and woody stalks of the tea plant that are sometimes processed along with the leaves.

Infusion Tea leaves after brewing.