Tea Glossary
72 essential tea terms across processing, brewing, grading, terroir, and culture.
Processing
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Oxidation
The chemical process where enzymes in fresh tea leaves react with oxygen, darkening the leaf and transforming its flavor profile. Oxidation is the primary factor that distinguishes…
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Withering
The first step in tea processing where freshly picked leaves are spread out and allowed to lose moisture, becoming soft and pliable. Withering can be done naturally in ambient air …
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Kill-green (Shaqing)
A heat application step - either pan-firing or steaming - that deactivates the enzymes responsible for oxidation, locking in the tea's current level of oxidation. Chinese greens ar…
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CTC
Stands for Crush, Tear, Curl - a mechanized processing method that produces small, uniform pellets of tea designed for fast, strong infusions. Developed in the 1930s as an efficien…
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Orthodox
Traditional tea processing where leaves are carefully rolled (by hand or machine) to preserve their whole-leaf structure. Orthodox processing allows for greater variation and compl…
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Maocha
The rough, semi-finished tea produced after initial processing (withering, kill-green, rolling, and sun-drying) but before final shaping, sorting, or compression. Maocha is the raw…
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Roasting
A finishing step where processed tea leaves are heated over charcoal or in electric roasters to reduce moisture, develop toasty or caramel flavors, and stabilize the tea for storag…
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Aged Tea
Tea intentionally stored for years or decades under controlled conditions to develop new flavors through slow microbial and chemical transformation. Most commonly associated with p…
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Sheng vs Shu
The two fundamental types of pu-erh tea. Sheng (raw) pu-erh is traditionally processed and aged naturally over years or decades, gradually developing complexity. Shu (ripe) pu-erh …
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Steaming vs Pan-firing
The two primary methods used for the kill-green step in green tea production. Steaming (dominant in Japan) uses brief, intense steam to halt oxidation, preserving bright green colo…
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Fukamushi
A Japanese green tea steaming style that uses a longer steam time, typically 60 to 120 seconds, to break down leaves more thoroughly. It produces a deeper green, cloudier liquor wi…
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Asamushi
A standard Japanese green tea steaming style that uses a short steam, roughly 20 to 40 seconds, to fix the leaf while preserving its shape. It yields a clearer, more delicate cup t…
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Wodui
The wet-piling fermentation step used to make shou (ripe) pu-erh, in which damp maocha is heaped and turned over weeks to accelerate microbial transformation. It mimics decades of …
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Shaqing
The Chinese term for kill-green, the heat-fixing step that deactivates oxidative enzymes in fresh tea leaves. It is performed by pan-firing, steaming, baking, or tumbling depending…
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Yaoqing
The leaf-bruising and tumbling step in oolong production that breaks edge cells to initiate controlled, partial oxidation. The rhythm of yaoqing largely determines an oolong's arom…
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Hongbei
Charcoal roasting of finished tea, especially used to finish and refine oolongs and some black teas. Levels range from light hongbei, which preserves florals, to heavy hongbei, whi…
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Honzu
The traditional Japanese shading method for gyokuro and tencha that uses layered rice straw over reed screens. It produces deeper umami, sweeter aroma, and richer green color than …
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Sun-drying
Finishing tea leaves by drying in direct sunlight rather than in heated ovens. Sun-drying is essential to Yunnan pu-erh production and is also used in some white and black teas.
Brewing
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Gongfu
A Chinese brewing method using a high leaf-to-water ratio, small vessels (typically a gaiwan or small teapot), and multiple short infusions - often 15–60 seconds each. The name tra…
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Western Brewing
The most common brewing method outside East Asia: a lower leaf-to-water ratio (typically 2–3g per 250ml), steeped in a large mug or teapot for 3–5 minutes, usually yielding one or …
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Grandpa Style
An informal Chinese brewing method where loose leaves are placed directly in a tall glass or mug, topped with hot water, and sipped as-is - no strainer, no decanting. As you drink,…
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Flash Brewing
A method for making iced tea by brewing with half the normal water amount at full temperature, then pouring immediately over an equal weight of ice. The hot water extracts flavor w…
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Cold Brew
Steeping tea leaves in cold or room-temperature water for an extended period (4–12 hours, typically refrigerated). Cold brewing extracts sweetness and umami while leaving behind mo…
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Rinse (Wash)
A brief initial infusion (5–10 seconds) that is discarded rather than drunk. The rinse serves to 'awaken' compressed or aged teas, wash away dust from storage, and pre-heat the lea…
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Astringency
The dry, puckering sensation in your mouth caused by polyphenols (mainly catechins and tannins) in tea binding with proteins in your saliva. Often confused with bitterness, astring…
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Umami
The savory, brothy 'fifth taste' found in teas rich in L-theanine and glutamic acid. Most prominent in shade-grown Japanese teas like gyokuro and high-grade matcha, umami presents …
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Body
The perceived weight and texture of tea in your mouth - how 'thick' or 'thin' it feels. Body ranges from light and watery (like a delicate white tea) to full and viscous (like a ri…
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Liquor
The industry term for brewed tea - the liquid in your cup after steeping. Despite the name, it has nothing to do with alcohol. Professional tasters evaluate liquor for color, clari…
Grading
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First Flush
The first harvest of the tea-growing season, typically in spring (March–April in most regions). First flush teas are prized for their delicate, bright, and nuanced flavors compared…
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Orange Pekoe
A tea grading term describing whole, unbroken black tea leaves of a certain size - not a flavor or variety. Despite the name, Orange Pekoe has nothing to do with oranges; 'orange' …
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Second Flush
The second harvest of the tea-growing season, typically in late spring to early summer (May–June in Darjeeling). Second flush teas are generally fuller-bodied and more muscatel in …
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Tippy
A grading descriptor indicating a high proportion of tips (buds) in the tea. Tips are the youngest, most tender part of the tea shoot and often appear as golden or silver-colored p…
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Broken Grade
Tea leaves that have been intentionally cut or broken during processing to produce smaller, more uniform pieces that brew faster and stronger. Broken grades (BOP, FBOP, etc.) sit b…
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Muscatel
A prized flavor descriptor unique to second flush Darjeeling teas - a sweet, musky, grape-like quality reminiscent of Muscat wine. The muscatel character is partly attributed to th…
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FTGFOP
Stands for Finest Tippy Golden Flowery Orange Pekoe - the highest standard grade in the orthodox black tea grading system used primarily for Indian teas. Each letter adds a quality…
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Flush
A harvest period during the tea-growing season. Most tea regions have multiple flushes per year - spring (first flush), summer (second flush), monsoon, and autumn. Each flush produ…
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Mingqian
Chinese teas plucked before the Qingming festival, around April 4 to 5, considered the highest grade of spring Chinese green tea. Mingqian leaves are small, tender, and rich in ami…
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Yuqian
Chinese teas plucked before the Guyu (Grain Rain) solar term in late April, the second-tier spring grade after mingqian. Yuqian leaves are slightly larger and more abundant than mi…
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Shincha
The first Japanese green tea harvest of the year, typically picked from late April to mid-May. Shincha is prized for its fresh, vibrant character and is the Japanese counterpart to…
Terroir
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Terroir
Borrowed from wine, terroir describes how a tea's growing environment - altitude, soil, climate, humidity, and surrounding vegetation - shapes its unique character. No two gardens …
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Cultivar
A cultivated variety of the tea plant (Camellia sinensis) selectively bred or maintained for specific traits like flavor, hardiness, or leaf size. Examples include Yabukita (domina…
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High-mountain (Gaoshan)
Tea grown above 1,000 meters elevation, primarily in Taiwan but also in parts of China and Nepal. High-altitude conditions - cooler temperatures, frequent fog, intense UV, and grea…
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Single Origin
Tea sourced from one specific garden, estate, or well-defined growing region - as opposed to blends that combine leaves from multiple origins for consistency. Single-origin teas ex…
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Shade-growing
The practice of covering tea plants with shade structures (traditionally straw canopies, now often synthetic netting) for 2–4 weeks before harvest. Shading reduces photosynthesis, …
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Dancong
A category of oolong tea from the Phoenix Mountains (Fenghuang) in Guangdong province, China. The name means 'single bush' - traditionally, each tea tree was harvested and processe…
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Tea Bush vs Tea Tree
Tea plants grow in two main forms: cultivated bushes (kept pruned to waist height for easy harvesting, typical of most tea gardens worldwide) and semi-wild or wild trees (allowed t…
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Gushu
Literally 'ancient tree' - tea harvested from old-growth tea trees, typically over 100 years old, found in Yunnan's remote mountain forests. Gushu trees grow with deep root systems…
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Bingdao
A famous pu-erh-producing village and surrounding region in Lincang prefecture, Yunnan, China. Bingdao gushu is among the most prized and expensive pu-erh in the market.
Culture
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Gaiwan
A lidded bowl without a handle, consisting of three parts - saucer, bowl, and lid - used for brewing and drinking tea in Chinese tradition. Typically made from porcelain or ceramic…
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Yixing
Unglazed clay teapots from Yixing, Jiangsu province, China, made from zisha (purple clay). The porous clay absorbs tea oils over time, seasoning the pot and gradually enhancing the…
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Chawan
A wide, open tea bowl used in Japanese tea ceremony (chanoyu) for preparing and drinking matcha. Chawan come in diverse styles - from rustic, irregular raku ware to refined porcela…
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Cha Qi
Literally 'tea energy' - the physical and mental sensations experienced during or after drinking tea, including warmth, calm alertness, tingling, or a meditative state. Attributed …
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Huigan
Literally 'returning sweetness' - a prized aftertaste sensation where an initial bitterness or astringency in the mouth transforms into a lingering, cool sweetness in the throat. M…
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Chanoyu
The Japanese tea ceremony, literally hot water for tea, centered on the preparation and serving of matcha in a ritualized, meditative setting. Chanoyu integrates aesthetics, hospit…
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Chadao
The Chinese way of tea, a philosophical and aesthetic approach to tea practice. Chadao emphasizes mindfulness, harmony with nature, and the cultivation of character through tea.
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Wabi-sabi
A Japanese aesthetic centered on the beauty of imperfection, impermanence, and rustic simplicity. Wabi-sabi deeply shapes chanoyu and the design of much Japanese teaware.
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Cha Jing
The Book of Tea or Classic of Tea written by Lu Yu around 760 CE during the Tang dynasty, regarded as the foundational text of Chinese tea culture. It systematized tea botany, proc…
Tasting
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Structure
The architectural balance of a tea's main components, especially tannins, sweetness, acidity, and umami. A well-structured tea feels organized and supports its flavor over a long f…
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Length
How long the flavor and aromatic impression of a tea persist after swallowing. Long-length teas continue to evolve in the mouth and throat for many seconds or even minutes.
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Yanyun
The rock rhyme or mineral resonance characteristic of Wuyi yancha grown on the cliffs of the Wuyi mountains. It is a terroir-driven mineral, almost stony, sensation in the cup.
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Kuwei
The Chinese tasting term for a meaningful bitterness in tea, especially the kind that converts cleanly into returning sweetness. Distinguished from harsh or stale bitterness, kuwei…
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Brothy
A tasting descriptor for teas with a savory, umami-rich, soup-like quality. Brothy teas evoke vegetable stock, dashi, or seaweed water rather than typical floral or fruit tea aroma…
Botanical
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Camellia sinensis
The evergreen flowering plant whose leaves and buds are used to make tea. Two major varieties, var. sinensis and var. assamica, account for nearly all commercial tea production wor…
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Polyphenol Oxidase (PPO)
The enzyme in tea leaves responsible for driving oxidation, converting colorless catechins into colored theaflavins and thearubigins. PPO activity is the central chemistry of black…
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Theaflavins
A family of orange-red pigments formed during the oxidation of catechins in black tea production. Theaflavins contribute briskness, brightness, and a significant share of black tea…
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Thearubigins
Large red-brown polymeric pigments formed during the oxidation of catechins and theaflavins in black tea. Thearubigins contribute body, color depth, and much of the soft sweetness …
Equipment
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Kettle
A vessel for heating water for tea, ranging from electric variable-temperature kettles to traditional cast-iron tetsubin and charcoal-fired silver and clay kettles. Choice of kettl…
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Pitcher (Gongdaobei)
A small serving pitcher used in gongfu brewing to pool tea from the gaiwan or teapot before pouring into cups. Also called gongdaobei (fairness pitcher) or cha hai (sea of tea).
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Strainer
A small mesh or perforated filter used to catch loose leaves and fine particles as tea is poured from a teapot or pitcher into the cup. Sizes and mesh densities vary by tea style.
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Brewing Thermometer
A device for measuring water temperature when brewing tea, ranging from clip-on probes to digital infrared and built-in kettle displays. Accurate temperature is critical for sensit…
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Tea Pet
A small clay figurine kept on the tea tray during gongfu brewing and fed with leftover tea. Tea pets develop patina over time and serve as both decoration and good-luck companion.