Tea Glossary

Everything you ever wanted to know about tea – but were afraid to ask.

The Glossary of the tea world for every tea lover – from beginners discovering tea for the first time to connoisseurs exploring the deeper meanings of tea terminology.

Discover the world of tea, letter by letter, and unveil the magic hidden in the leaves of the remarkable Camellia sinensis plant.

A |B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | R | S | T | U | V | X | Y | Z

A

Antioxidants – compounds that help protect cells from damage caused by so-called free radicals and support the body’s healthy functioning.

Tea is one of the richest natural sources of antioxidants, mainly from the group of polyphenols.

Main antioxidants in tea include:

  • Catechins

  • Theaflavins

  • Thearubigins

Asagiri – a Japanese tea cultivar from Kyoto Prefecture, suitable for producing Japanese green tea.

Assam tea – a black tea originating from the Assam region in north-eastern India, known as one of the world’s most important tea regions. It is produced mainly from the large-leaf tea plant Camellia sinensis var. assamica, native to the region.

Assam teas are known for a full body, a dark copper-brown liquor, and a distinctive malty, honeyed flavour, often complemented by notes of cocoa, wood, spice, or dried fruit. Thanks to their strength and intensity, they are popular as breakfast teas and are often served with milk. They are also enjoyed as a traditional drink with milk and a blend of spices known as yogi masala.

Assam tea is processed mainly as loose-leaf tea or using the CTC (Crush–Tear–Curl) method, commonly used for tea blends.

Assam region – an important tea-growing region in north-eastern India, stretching mainly along the Brahmaputra River.

It is one of the largest and most productive tea regions in the world and is considered the cradle of Camellia sinensis var. assamica, the original large-leaf type of tea plant.

The region is characterised by a tropical climate, high humidity, heavy monsoon rainfall, and fertile alluvial soils. These conditions support rapid tea growth and produce teas with a full body, deep colour, and a pronounced malty-honey profile, often with notes of cocoa, wood, or spice.

Asamushi (浅蒸し) – a Japanese green tea processing method in which the leaves are lightly steamed for a short time (approximately 20–30 seconds). This “light steaming” preserves the leaf structure and its natural character.

Asamushi teas have a lighter, clearer liquor, a fresh grassy/vegetal taste, and more pronounced aromatic notes. The leaves remain less broken than in deeper steaming methods.

Asamushi is most commonly used for sencha, especially in cooler regions where the aim is to highlight clarity, freshness, and the tea’s terroir.

Aracha (荒茶) – unrefined Japanese tea directly after harvest, before final sorting and finishing. It is tea in its “base” form as it leaves the factory.

Aracha contains a mix of leaf pieces, stems, veins, and fine particles, which are later sorted, cleaned, and refined during the final processing stage (shiage). Its flavour is often more intense, rougher, and less polished than the finished tea.

At this stage, the tea is passed to tea masters, producers, or merchants who create the final product for sale.

Aroma – the fragrance of tea leaves (dry, steamed, during infusion, and across individual infusions).

Asatsuyu (あさつゆ) – a Japanese tea cultivar nicknamed “natural gyokuro sencha”. It is known for a high amino-acid content, pronounced umami, and natural sweetness even without long shading.

Teas made from Asatsuyu are smooth and full, with low astringency and a rich aromatic profile. It is grown mainly in Kagoshima and Shizuoka and is often used for premium sencha or kabusecha.

Astringency – the drying, puckering sensation in tea caused by tannins.

AV2 (Ambari Vegetative 2) – a well-known Indian tea cultivar developed in Assam. It is a high-quality large-leaf cultivar derived from Camellia sinensis var. assamica.

It is especially valued in orthodox Assam black teas, producing a rich, full-bodied liquor with malty-honey notes and a strong aroma. AV2 teas are often used in premium single-estate teas and high-quality blends.

B

Bancha (番茶) – a traditional Japanese green tea made from later harvests, usually after the main sencha season. Larger, more mature leaves are used, often with stems.

Compared to sencha, bancha has a gentler, simpler flavour, lower caffeine, and a more vegetal, slightly nutty or grain-like character. The liquor is lighter and less aromatic.

In Japan, bancha is considered an everyday tea, suitable even in the evening or with meals.

Bergamot – an aromatic citrus fruit (Citrus bergamia) grown mainly in southern Italy, especially in Calabria. It is best known for its essential oil extracted from the peel.

In tea, bergamot is used to flavour Earl Grey, giving it a distinctive fresh citrus-floral aroma with a gently bitter undertone. The oil may be applied directly to the tea leaves or used as a natural flavouring.

BOP (Broken Orange Pekoe) – a black tea grade indicating broken leaf of higher quality within the leaf-grading system. It forms either naturally during processing or through intentional breaking of the leaf.

BOP teas infuse faster and produce a stronger, fuller liquor than whole-leaf teas, with a deeper colour and more pronounced taste. They are popular for everyday drinking and are often used in blends.

The term “Orange Pekoe” does not refer to orange flavour; it is part of a traditional grading system based on leaf size and quality.

Brewing / Infusion– the process of preparing tea in hot water.

C

Camellia sinensis – the tea plant (Chinese tea plant), from which all true teas originate.

Caffeine – a naturally occurring alkaloid (chemical formula C₈H₁₀N₄O₂) found in tea leaves (Camellia sinensis) and coffee. It is responsible for tea’s stimulating character.

In tea, caffeine binds to polyphenols and amino acids, which affects its release and the overall character of the drink. Compared to coffee, caffeine in tea acts more gently and gradually, largely due to the presence of other natural compounds, especially L-theanine. The resulting sensation is often described as smoother, more balanced alertness without a sudden spike.

Caffeine content in tea depends on several factors:

  • type of tea (green, oolong, black),

  • tea plant variety,

  • processing method,

  • amount of tea used, water temperature, and infusion time.

In tea, the term theine is sometimes used, but chemically there is no difference between theine and caffeine—they are the same compound (C₈H₁₀N₄O₂). The gentler, more gradual effect of caffeine in tea is due to L-theanine, an amino acid that counteracts and moderates the effects of caffeine.

Catechins – naturally occurring polyphenolic compounds found in tea leaves (Camellia sinensis). They are part of the broader group of flavonoids and significantly influence tea flavour (especially astringency), colour, and overall character.

Catechins are the subject of extensive scientific research, most commonly in connection with green tea, where their content is highest. From a scientific perspective, catechins are described as biologically active substances whose behaviour in the body depends on quantity, form, and overall lifestyle.

In scientific literature, catechins are mainly studied for:

  • their antioxidant properties (ability to bind free radicals),

  • their role in protecting cells from oxidative stress,

  • their influence on metabolic and biochemical processes in the body.

The most well-known catechin in tea is EGCG (epigallocatechin gallate), which is frequently examined in laboratory and clinical studies.

Cha (茶) – the word for tea in China.

Chadō (茶道) – literally “the way of tea”; the traditional Japanese tea art focused on the ritual preparation and serving of matcha.

It is not only about drinking tea, but a philosophical and aesthetic discipline combining movement, silence, simplicity, and concentration.

The foundations of chadō are the principles of harmony (wa), respect (kei), purity (sei), and tranquillity (jaku). The tea ceremony is considered a path of self-cultivation and mindful presence.

Chasen (茶筅) – a bamboo whisk used to whisk matcha - powdered Japanese green tea

Chashaku – a bamboo scoop for matcha - powdered Japanese green tea

Chawan (茶碗) – a tea bowl used for preparing matcha - powdered Japanese green tea

Chūmushi (中蒸し) – a Japanese green tea steaming method in which the leaves are steamed for a medium duration, roughly 30–60 seconds. It sits between asamushi and fukamushi.

Chūmushi teas produce a balanced liquor—clearer than fukamushi yet fuller than asamushi. The taste is harmonious, with freshness, gentle umami, and mild sweetness.

Cultivar – a tea plant variety selected or bred by humans with clearly defined characteristics (flavour, yield, resilience). Cultivars always belong to a specific botanical variety.

In tea cultivation, the term cultivar refers to specific genetic lines of the tea plant (Camellia sinensis) that differ in flavour profile, aroma, growth habits, and suitability for different processing styles.

Cultivars can vary significantly in:

  • flavour and aroma,

  • content of natural compounds (polyphenols, amino acids),

  • leaf and liquor colour,

  • resistance to climate and altitude.

The choice of cultivar has a fundamental impact on the final character of tea and is one of the key factors—alongside terroir and processing—that shape its uniqueness.

Examples of tea cultivars include: Yabukita, Jin Xuan, AV2, Saemidori, Okumidori, and others.

CTC – a processing method that turns tea leaves into small, uniform granules; an abbreviation of Crush–Tear–Curl.

D

Darjeeling tea – tea from the Darjeeling region of India.

It is often labelled as black tea, but in terms of oxidation it has much more in common with oolongs.

The main harvests are First Flush and Second Flush, with the spring First Flush considered the most prized. There is also an Autumn Flush, harvested in autumn after the monsoon rains. However, the monsoon period often washes many nutrients out of the soil, so autumn harvests are generally considered less refined than the first and second flush.

Darjeeling region – a Himalayan foothill area in northern India between Tibet, Nepal, and Bhutan, with excellent conditions for tea cultivation. At higher elevations and in cooler temperatures, tea plants grow more slowly, giving them time to accumulate a higher concentration of beneficial and aromatic compounds in the leaves.

De Zhong Hu (德钟壶) – a traditional Yixing teapot shape.

Dong Fang Mei Ren (東方美人, Oriental Beauty) – a famous Taiwanese oolong with a high level of oxidation, known for its naturally sweet, honeyed, fruity flavour.

Its character is created by the tea leaves being bitten by small insects (leafhoppers / Jacobiasca formosana), which triggers defensive biochemical reactions in the plant and forms aromatic precursors responsible for honey, fruit, and floral notes. Subsequent oxidation during processing further develops these aromas.

The tea has a rich aroma with notes of honey, ripe fruit, and flowers; the liquor is amber and smooth. Oriental Beauty is among the most prestigious and highly valued Taiwanese oolongs.

E

Earl Grey – a world-famous and very popular black tea flavoured with bergamot (Citrus bergamia). It is characterised by a fresh citrus aroma that complements the full body of black tea.

The name is associated with the British statesman Charles Grey, 2nd Earl Grey. According to legend, the tea was created in his honour, although the exact origin of the recipe is not historically documented.

“Earl Grey” has become the general name for black tea flavoured with bergamot and is one of the best-known teas in the world.

English Breakfast Tea – a popular black tea, usually a blend of various black teas.

Epigallocatechin gallate (EGCG) – the main catechin found in green tea and one of the most significant polyphenols in tea leaves.

It strongly influences tea flavour, especially astringency and freshness. The highest EGCG levels are found in Japanese green teas (sencha, matcha), particularly from first harvests and shaded teas. EGCG levels are affected by cultivar, processing, and brewing.

EGCG (C₂₂H₁₈O₁₁) is a subject of intensive scientific research. In a tea context, it is most often discussed in relation to these general areas:

  • antioxidant activity – contributing to protection of cells from oxidative stress

  • impact on taste – responsible for astringency, freshness, and structure

  • support of metabolic processes – frequently studied in connection with energy metabolism

  • interaction with caffeine and L-theanine – influencing the overall sensory and functional profile of tea

F

Fermentation – a natural process in which compounds in tea leaves are transformed through the action of enzymes from microorganisms (bacteria, yeasts, moulds) in the absence of oxygen.

In the tea world, fermentation is a traditional processing method used for centuries, significantly influencing the tea’s taste, aroma, colour, and overall character.

First Flush – the first spring harvest of tea. The term First Flush is used, for example, when describing Darjeeling teas.

FOP (Flowery Orange Pekoe) – a higher grade of black tea containing young leaves and a proportion of tea buds (tips).

The result is a finer, more aromatic flavour and a more elegant overall character.

Formosa – the historical name for Taiwan, used in tea terminology to refer to teas originating from the island.

The name Ilha Formosa (“Beautiful Island”) was given by Portuguese sailors.

It is used as a traditional term for Taiwanese teas, especially in historical, trade, and specialist contexts. You may encounter it mainly in connection with:

  • oolong teas

  • Taiwanese black (red) teas

  • cultivars and processing styles associated with Taiwanese origin

Fukamushi (深蒸し) – a Japanese green tea processing method in which the leaves are deep-steamed (typically 60–120 seconds). This “deep steaming” significantly breaks down the leaf structure.

Fukamushi teas produce a darker, cloudier liquor with a fuller body and a smoother, sweeter taste with pronounced umami. The leaves crumble easily, releasing more fine particles during infusion.

Fukamushi teas are also excellent for cold brewing (mizudashi) or brewing over ice (kōridashi).

Funmatsucha (粉末茶) – powdered tea made by finely grinding whole tea leaves.

Unlike matcha, it is not specially shaded tencha, but rather ground finished tea. Funmatsucha has a stronger, less delicate taste than matcha, with higher astringency depending on the tea used.

It is prepared like matcha: the powder is whisked or stirred directly into water, so the whole tea leaf is consumed.

G

GABA – GABA (gamma-aminobutyric acid; chemical formula C₄H₉NO₂) is a compound naturally present in the human body and belongs to the group of neurotransmitters—substances that transmit signals between nerve cells.

It functions as the main inhibitory neurotransmitter in the central nervous system, meaning it reduces neuronal activity and contributes to balance in neural signalling.

GABA tea was first developed in Japan in 1983 by Dr. Tsushida and his team at the National Institute of Agricultural Research. The innovation lay in a special anaerobic processing method that increases the natural GABA content in tea leaves.

GABA tea – specially processed tea with a naturally increased content of gamma-aminobutyric acid (GABA, C₄H₉NO₂).

It is produced by processing tea leaves in an anaerobic environment (without access to oxygen), which promotes the formation of GABA from amino acids naturally present in the tea.

Originally developed in Japan, GABA tea is now produced mainly in Japan and Taiwan and can take the form of oolong, green, or black tea. GABA teas typically have a smooth, gentle, slightly sweet taste, often with fruity or bread-like notes.

GABA tea is popular for its unique flavour profile, perceived effects, and distinctive processing method.

Gaiwan (盖碗) – a traditional Chinese tea vessel consisting of a bowl, lid, and saucer, used for both brewing and drinking tea. It is characteristic of Chinese tea culture and the Gong Fu Cha method.

It allows precise control over infusion and full development of aroma, especially for oolongs, pu-erh teas, and white teas. The lid is used to retain the leaves and regulate the pour.

The gaiwan is valued for its simplicity, versatility, and direct contact with the tea.

Genmaicha (玄米茶) – a traditional Japanese green tea made by blending green tea with roasted brown rice.

A characteristic feature is the rice grains, some of which “pop” during roasting and resemble popcorn. Genmaicha has a gentle, balanced flavour with nutty and grain-like notes, a lower caffeine content, and a pale yellow to light green liquor. The rice gives the tea a warming, earthy character and reduces the astringency of the green tea.

Genmaicha is popular as an everyday tea, suitable with meals or for evening drinking.

Green tea – tea made from the leaves of the tea plant (Camellia sinensis) in which oxidation is halted shortly after harvest. As a result, the leaves retain their natural green colour and a fresh, lively character.

Oxidation is stopped by heat treatment, which varies by region:

  • in Japan, most commonly by steaming,

  • in China and elsewhere, mainly by pan-firing or heating in woks.

Green teas are characterised by:

  • a fresh, vegetal to gently sweet flavour,

  • mild to more pronounced astringency,

  • a wide range of aromatic profiles—from marine and herbal to floral or nutty.

The character of green tea is strongly influenced by the cultivar, growing area, harvest timing, and processing method. Well-known examples include Sencha, Longjing, Gyokuro, and Matcha.

Gong Fu Cha / Kung Fu Cha (工夫茶) – a traditional Chinese method of tea preparation that emphasises skill, time, and attention to detail.

It uses a higher leaf-to-water ratio, small vessels (gaiwan or small teapot), and multiple short infusions, allowing individual layers of flavour and aroma to be revealed gradually.

This method is most commonly used for oolongs, pu-erh teas, and aged teas, and is regarded as a combination of technique, aesthetics, and deep sensory appreciation of tea.

Gyokuro (玉露) – one of the most prestigious and highly regarded Japanese green teas.

Gyokuro is made from tea leaves that are shaded for an extended period before harvest (typically 2–3 weeks), increasing the amino acid content, especially L-theanine. It is characterised by deep umami, pronounced sweetness, minimal astringency, and a dark green liquor. The aroma is rich and creamy, with vegetal notes.

Gyokuro is brewed at a lower water temperature and with a higher leaf-to-water ratio to fully express its complexity. It is considered a luxury tea intended for slow, mindful enjoyment.

H

Hibiscus – Sudanese hibiscus (Hibiscus sabdariffa, also known as karkadé) is the dried flower used to prepare a herbal infusion with an intense red colour and a refreshing, tangy, tart flavour.

Hōjicha / Hojicha (焙じ茶) – a Japanese green tea with a low caffeine content, roasted at high temperatures, which gives the leaves their characteristic brown colour and produces a darker liquor.

It is most commonly made from sencha, bancha, or tea stems. Roasting significantly reduces the caffeine content, resulting in a gentle, warming flavour with notes of roasted nuts, caramel, and cocoa, and no astringency.

Hōjicha is popular as an everyday and evening tea and is suitable even for children or sensitive drinkers.

I

Ichibancha (一番茶) – the first spring harvest of Japanese tea (literally “first tea”), considered the highest-quality and most valuable harvest of the year.

Harvesting takes place in spring after the tea plant’s winter dormancy, when the leaves contain the highest concentration of nutrients. Ichibancha teas are characterised by a fresh, clean taste, higher amino acid content, natural sweetness, and richer umami. The leaves are young, tender, and aromatic.

The most prestigious Japanese teas, such as sencha, gyokuro, and matcha, are made from ichibancha.

Infusion / Brewing – the process of preparing tea in hot water.

J

Jacobiasca formosana – a small sap-sucking insect (leafhopper) that feeds on tea plants and plays a key role in the production of Oriental Beauty (Bai Hao Oolong).

By damaging the leaves while feeding, it triggers defensive biochemical reactions in the plant that lead to the formation of aromatic compounds. These reactions are responsible for the tea’s characteristic honeyed, fruity, and floral notes.

The presence of this insect is natural, and any unwanted intervention (such as the use of pesticides) would prevent the creation of this unique tea.

Jade – (Jade Green / Jade Oolong) a term used mainly for light, fresh green and oolong teas with a bright liquor colour reminiscent of jade.

Jasmine – a fragrant flower used to scent teas, most commonly green teas.

Jin (金) – the Chinese word for gold. In tea names (e.g. Jin Jun Mei), it indicates golden tips, high quality, or rarity.

Jin Jun Mei – an exceptional Chinese black (red) tea from the Wu Yi Shan region, known for its delicacy, natural sweetness, and golden leaves.

Jin Xuan (金萱) – a Taiwanese tea cultivar characterised by light floral to creamy notes, a gentle, buttery taste, and natural sweetness. It is used to produce the popular “Milk Oolong” (Nai Xiang).

Jing Lan Hu (井栏壶) – a traditional Yixing teapot shape inspired by the railing of a well. It is valued for its balanced proportions and good heat-retention properties.

Jin Zhen (金针) – “Golden Needles”; a term used for black (red) teas made from golden tips, known for their gentle, sweet, and aromatic character.

K

Kabusecha (かぶせ茶) – a Japanese green tea in which tea plants are shaded for a short period before harvest (usually 7–14 days).

It represents a bridge between sencha and gyokuro. Thanks to shading, kabusecha has a gentler flavour, higher umami content, and lower astringency than regular sencha, while being less intense than gyokuro. The liquor is smooth, slightly sweet, and well balanced.

Kabusecha is often brewed at a slightly lower water temperature and is appreciated for its harmonious character.

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Kiwami (極) – a designation for the highest level of tea excellence.

In Japanese, kiwami means “the pinnacle” or “ultimate perfection”. In a tea context, it refers to exceptional teas of the highest quality, made from the first spring leaves and processed with the utmost craftsmanship.

The term is used to emphasise mastery, purity, and rarity, often associated with limited production.

Koicha (濃茶) – a method of preparing “thick” and more intense matcha, traditionally used in the Japanese tea ceremony.

Koicha is prepared exclusively from the highest-quality matcha powder made from young, carefully selected tea leaves. A larger amount of matcha and a smaller volume of water are used, resulting in a dense beverage with a powerful flavour and pronounced umami.

This style of preparation originates in the Japanese tea ceremony (chanoyu). Koicha is considered a ceremonial, shared drink symbolising concentration, respect, and tranquillity.

Kung Fu Cha / Gong Fu Cha (工夫茶) – a traditional Chinese method of tea preparation that emphasises skill, time, and attention to detail.

It uses a higher leaf-to-water ratio, small vessels (gaiwan or small teapot), and multiple short infusions, allowing individual layers of flavour and aroma to be revealed gradually.

This method is most commonly used for oolongs, pu-erh teas, and aged teas, and is regarded as a combination of technique, aesthetics, and deep sensory appreciation of tea.

Kuradashi (蔵出し) – aged, matured Japanese tea.

Leaves of Japanese teas rich in amino acids are sometimes aged by producers for several months (and occasionally up to two years) after harvest. During ageing, certain compounds responsible for grassy or harsh sensations are reduced.

The resulting tea has a pleasantly rounded, smooth, and gently sweet flavour.

Kyūsu / Kyusu (急須) – a traditional Japanese teapot with a side handle, designed primarily for brewing green teas such as sencha, gyokuro, or bancha.

It is typically fitted with an integrated strainer (ceramic or metal) to retain fine leaves. Kyūsu are often made from clay, especially from the Tokoname region, which is known for its influence on tea flavour.

Thanks to its ergonomic shape, the kyūsu allows precise and smooth pouring and is an essential element of Japanese tea culture.

L

Lapsang Souchong (Zhen Shan Xiao Zhong) – a Chinese black (red) tea traditionally smoked over pinewood.

L-Theanine – a naturally occurring amino acid found in tea leaves (Camellia sinensis).

It is known for its calming effects without causing drowsiness, supporting relaxation, concentration, and mental balance, and may help reduce stress and anxiety. L-theanine influences alpha brain waves and is also popular as a dietary supplement. In tea, L-theanine is known for moderating the effects of caffeine, resulting in a smoother and more balanced stimulation compared to other caffeinated beverages.

Main effects of L-theanine:

  • helps reduce stress and promotes a calm state, lowering nervousness and irritability,

  • supports “calm alertness” and softens the jittery effects of caffeine,

  • enhances concentration, mental performance, learning, and memory,

  • may help with sleep-related difficulties.

Lung Ching / Longjing (龍井) – “Dragon Well”, a famous Chinese green tea.

Probably the most well-known and celebrated Chinese green tea. It is harvested in spring, and its traditional processing is strictly observed. Sorting, drying, and the characteristic wok-roasting are essential steps. The leaves are hand-shaped into a distinctive flat form.

M

Matcha (抹茶) – a traditional Japanese green tea in the form of a finely ground, vibrant green powder.

Matcha is made from specially shaded tea leaves from which stems and veins are removed before the leaves are slowly stone-ground. Thanks to shading, matcha has an intense green colour, a high antioxidant content, and a rich umami flavour.

It contains fewer catechins and, among all teas, the highest concentration of amino acids, including L-theanine. Despite the high caffeine content of the leaves, L-theanine contributes to a calming, balanced effect.

Midori (緑) – means “green” in Japanese and symbolises freshness and growth.

Mizudashi (水出し) – cold brewing of tea (infusing tea leaves in cold water).

N

Nibancha (二番茶) – the second harvest of Japanese tea after ichibancha. It has a simpler flavour, less umami, and a higher tannin content.

Nai Xiang (奶香) – literally means “milky aroma”.

In a tea context, it refers to a naturally creamy, milky taste and aroma, typical of certain oolongs, especially those from Taiwan (e.g. the Jin Xuan cultivar).

This aroma develops naturally through the cultivar, terroir, and processing method, not through the addition of artificial flavourings. It is expressed through notes of cream, butter, vanilla, or sweet milk.

The term Nai Xiang is often used to describe so-called “Milk Oolong”, where in high-quality teas it represents an authentic sensory characteristic.

Natsume (棗) – a traditional Japanese container for matcha used in the tea ceremony. It has a characteristic rounded shape and a lacquered finish.

O

Okumidori (おくみどり) – a Japanese tea cultivar known for its naturally sweet flavour.

Oolong (烏龍茶) – a partially oxidised tea (approximately 30–70%), positioned between green and black tea in terms of processing.

Oolongs cover a wide range of oxidation levels, resulting in diverse styles: light, greener oolongs from Fujian; lightly oxidised Taiwanese oolongs; dark, roasted cliff oolongs from the Wu Yi mountains; and Chinese Phoenix (Dan Cong) oolongs.

In some oolongs, oxidation is aided by small green leafhoppers.

Orange Pekoe – a traditional designation of leaf grade and quality, used mainly for black teas and Darjeelings.

It refers to a grade of black tea made from longer, whole leaves without terminal buds. Teas of this grade produce a lighter, cleaner liquor and a gentler flavour profile compared to higher grades.

The term “Orange Pekoe” does not refer to orange flavour; it comes from a traditional grading system based on leaf size and quality. Historically, it is associated with the Dutch House of Orange, a royal dynasty that helped shape modern Netherlands. In tea, the term denotes high quality.

Oriental Beauty (東方美人, Dong Fang Mei Ren) – a famous Taiwanese oolong with a high level of oxidation, known for its naturally sweet, honeyed, and fruity flavour.

Its unique character develops when the leaves are bitten by small insects (leafhoppers / Jacobiasca formosana), triggering defensive biochemical reactions in the plant that create aromatic precursors responsible for honey, fruit, and floral notes. Subsequent oxidation during processing further develops these aromas.

The tea has a rich aroma with notes of honey, ripe fruit, and flowers; the liquor is amber and smooth. Oriental Beauty is among the most prestigious and highly prized Taiwanese oolongs.

Oxidation – a natural enzymatic process in which tea leaves react with oxygen after harvest.

During oxidation, chemical changes occur in the leaves that significantly affect colour, aroma, flavour, and overall character.

In tea processing, oxidation is a controlled process. The tea maker may:

  • stop it almost immediately (green teas – approx. 10% oxidation),

  • allow it to proceed partially (oolongs – 30–70% oxidation),

  • or allow it to proceed almost fully (black/red teas – over 70% oxidation).

During oxidation, original compounds in the leaves—especially catechins—are transformed into new compounds that give teas a darker colour, softer astringency, and greater flavour complexity.

Oxidation is often incorrectly referred to as fermentation; however, these are different processes. Oxidation is an enzymatic reaction with oxygen, while fermentation involves microorganisms or anaerobic conditions.

P

Polyphenols – naturally occurring compounds found in tea leaves (Camellia sinensis).

They are powerful antioxidants that protect the plant from external influences such as sunlight, pests, and moulds, and they are also associated with beneficial effects on human health.

The main groups of polyphenols are flavonoids, phenolic acids, stilbenes, and lignans. In tea, flavonoids—especially catechins—are the most important; other polyphenols are present only in trace amounts.

Flavonoids form the foundation of tea’s flavour profile and directly influence colour, astringency, body, and overall sensory expression:

  • Catechins

    • Typical of green and white teas; responsible for freshness, astringency, and lively character. During oxidation, they transform into other compounds.

  • Theaflavins

    • Formed during the oxidation of black teas; contribute to bright colour, gentle bitterness, and structure.

  • Thearubigins

    • Create body, fullness, and darker colour in black teas; responsible for a smooth, rounded character.

Polyphenols and health (general descriptions):

  • antioxidant activity – neutralising harmful free radicals and helping protect cells,

  • anti-inflammatory effects – helping reduce inflammation,

  • immune support – associated with gut microbiome health, important for immunity,

  • disease prevention – studied in relation to reduced risk of cancer, neurodegenerative diseases (Alzheimer’s, Parkinson’s), and cardiovascular conditions,

  • slowing of ageing – helping counteract oxidative stress associated with ageing.

Pu-erh (普洱茶) – a famous fermented tea from Yunnan Province.

There are two main types: sheng 生普洱 (raw), which naturally evolves over time, and shu 熟普洱 (ripe), which undergoes accelerated, controlled fermentation.

Pu-erh is popular among tea enthusiasts for its distinctive flavour, traditional processing, and long history of consumption within a healthy lifestyle. It contains polyphenols, tannins, trace minerals (such as potassium, calcium, and magnesium), and other naturally occurring compounds that form or change during ageing.

Pu-erh is traditionally associated with beneficial effects such as supporting digestion, helping regulate cholesterol and fat metabolism, detoxifying the body, strengthening the immune system, easing phlegm, promoting mental balance, and supporting the flow of qi energy.

R

Rooibos – a herbal infusion originating from South Africa, made from the leaves of the plant Aspalathus linearis. It is not a true tea, as it does not come from the tea plant (Camellia sinensis), but a naturally caffeine-free herbal beverage.

Traditional rooibos undergoes an oxidation process, during which it develops its characteristic red-brown colour and a gentle, naturally sweet flavour. There is also green rooibos, which is unoxidised and has a fresher, lighter character.

Rooibos naturally contains polyphenols (notably aspalathin and nothofagin) as well as trace amounts of minerals (calcium, magnesium, potassium, iron, zinc, manganese) and vitamins (B and C).

S

Saemidori (さえみどり) – a tea cultivar whose name means “clear/brilliant green”, known for its vivid colour and naturally sweet, umami-rich character.

Sencha (煎茶) – the most widely consumed Japanese green tea, made from steamed tea leaves that are rolled into fine needle-like shapes after drying. It comes mainly from spring harvests.

Sencha has a fresh, balanced flavour with notes of grass and seaweed and a gentle sweetness. The level of umami and astringency depends on the cultivar, cultivation method, growing area, processing, and the length of steaming (asamushi, chūmushi, fukamushi).

Sencha is brewed at a lower water temperature and is the everyday tea of Japanese tea culture.

Shincha (新茶) – literally “new tea”; the very first tea made from the earliest spring leaves of the current year. It is the earliest harvest of the season, preceding standard ichibancha.

Shincha is characterised by exceptional freshness, gentle sweetness, pronounced umami, and a lively aroma. It is often processed with minimal adjustments to preserve the fresh character of the leaves.

It is considered a seasonal delicacy available only for a short time after harvest.

Shiboridashi (搾り出し) – a traditional low-profile Japanese tea vessel without a conventional strainer, used mainly for brewing gyokuro, top-grade sencha, or kabusecha.

It has a wide opening and a close-fitting lid that holds back the leaves during pouring. It allows very precise control of temperature and extraction, especially when using low water temperatures.

Shiboridashi is used for slow, focused preparation of teas with high umami content.

Shizuoka – a well-known Japanese prefecture renowned for its production of green teas.

T

Tai Ping Hou Kui (太平猴魁) – “Monkey King”; a rare Chinese green tea known for its exceptionally long, flat leaves and elegant, refined character.

Tannin – a type of polyphenol responsible for the astringency in tea.

Tea tray – a part of Chinese tea preparation, especially in Gong Fu Cha. It is used to catch excess water and tea during rinsing the leaves, warming the teaware, and brewing.

The tray may have a drain or a built-in reservoir and is often made from wood, bamboo, ceramic, or stone. Together with the teaware, it forms a practical and aesthetic foundation for the tea ritual.

Tencha – a shaded Japanese green tea that serves as the raw material for producing matcha. The name tencha literally means “ground tea”, as it becomes matcha after being stone-ground.

Leaves intended for tencha are briefly steamed, like other Japanese green teas, but unlike sencha or gyokuro they are not rolled; instead, they are dried flat. After drying, stems and veins are removed, leaving only clean, delicate tea flakes—tencha.

Thanks to pre-harvest shading, tencha develops rich umami, gentle sweetness, and a vivid green colour.

Terroir (of tea) – the set of natural and environmental factors that influence the character of tea from a specific place of origin. These include climate, altitude, soil, rainfall, slope orientation, microclimate, and local ecosystems.

Terroir is clearly expressed in a tea’s flavour, aroma, structure, and overall character—even when the same cultivar and processing method are used. Thanks to terroir, teas from different regions can have unique and recognisable profiles.

The concept of terroir originates from winemaking and, in the tea world, emphasises the connection between tea and its place of origin.

Tokoname – a Japanese city renowned for ceramic production, especially traditional tea teapots.

U

Uji (宇治) – a traditional Japanese tea-growing region, historically regarded as one of the cradles of Japanese tea culture and renowned for high-quality green teas.

Umami (旨味) – the fifth basic taste (alongside sweet, salty, sour, and bitter), which gives food and tea depth and roundness. It is not a strong taste on its own, but rather adds “body” and “fullness”.

In tea, umami is primarily associated with a high content of amino acids, especially L-theanine. Pronounced umami is typical of high-quality Japanese green teas, particularly gyokuro, kabusecha, first-harvest sencha, and matcha. It is expressed as gentle sweetness, creaminess, and a long, lingering finish with minimal astringency.

Umami plays a key role in evaluating the quality and elegance of tea.

Umami is caused by the presence of the amino acid glutamate and nucleotides and is found in foods such as ripe tomatoes, cheeses (e.g. Parmesan), soy sauce, mushrooms, and fermented products. It gives food depth, texture, and a sense of satisfaction, with a long-lasting perception.

Usucha (薄茶) – a traditional method of preparing Japanese matcha using a smaller amount of tea powder and a larger volume of water than in koicha. The result is a lighter, fresher beverage with a fine foam and a balanced flavour profile, whisked briskly with a bamboo whisk (chasen) to create a delicate froth.

This style of preparation is the most common in everyday matcha drinking and in less formal tea ceremonies.

V

Variety (varietas) – a botanical form of the tea plant within a single species that arose naturally. It differs in genetic and morphological characteristics such as leaf size, growth habit, and chemical composition.

An example is Camellia sinensis var. assamica.

X

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W

White tea – the most natural type of “true tea”, processed with minimal intervention: no oxidation, no roasting, and no rolling. After harvesting, the leaves are naturally dried in the sun.

Wulong (烏龍) – an alternative name for oolong.

It is a traditional Chinese tea that is partially oxidised (semi-green), positioned between green and black tea. The degree of oxidation can vary greatly, resulting in a wide spectrum of flavours and styles.

Wulong teas are characterised by a complex aroma that may include floral, fruity, creamy, honeyed, or roasted notes. They are well suited to multiple infusions, especially when prepared using the Gong Fu Cha method.

The most famous wulong/oolong teas come from China (Fujian, Guangdong) and Taiwan.

Y

Yame (八女) – a Japanese tea-growing region renowned for its premium gyokuro.

Yellow tea – a rare category of Chinese tea that can be placed between green and white tea.

It is produced in a similar way to green tea but includes an additional step of gentle “yellowing” (men huang), during which the leaves are briefly heated and allowed to rest. This process softens the flavour and suppresses the grassy notes typical of green teas.

Yellow tea has a smooth, gently sweet taste, a delicate aroma, and a pale yellow liquor. It is among the least produced and rarest tea categories.

Yixing (宜興) – a city and region in China’s Jiangsu Province, famous for producing traditional unglazed clay teapots.

The area uses a distinctive Yixing clay known as zisha, valued for its porosity and its ability to enhance the flavour of tea.

Yixing teapots are traditionally used for oolong, pu-erh, and black teas and are often dedicated to a single type of tea so that the clay gradually absorbs and develops its aroma.

Yixing is a symbol of Chinese tea craftsmanship and aesthetics.

Yunnan (云南) – a historic tea-producing province in south-western China, considered one of the cradles of tea. The region is known for its ancient tea trees and rich biodiversity.

Yunnan is especially famous for producing pu-erh teas but also makes high-quality black teas (Dian Hong), as well as green and white teas. Teas from this region are characterised by a full body and earthy, honeyed, and fruity notes.

Thanks to its diverse terroir and traditional processing techniques, Yunnan holds an exceptional position in tea culture.

Yuzamashi (湯冷まし) – a Japanese vessel used to cool hot water before brewing tea.

It is mainly used for green teas such as sencha, gyokuro, or kabusecha, which are brewed at lower water temperatures.

By pouring hot water into a yuzamashi, the temperature is quickly reduced, allowing more precise control of extraction, suppressing astringency, and enhancing umami.

Z

Zen – a philosophy of mindfulness and presence that has profoundly influenced Japanese tea culture and the perception of the tea ritual.

Zen emphasises direct experience, the present moment, and simplicity. It is known for its minimalism and focus on silence, concentration, and conscious action.

In tea culture—especially in Japan—Zen has a deep impact on the tea ceremony (chanoyu) and the overall approach to drinking tea. It is not merely about preparing a beverage, but about a ritual of attention, where every movement, gesture, and moment carries meaning.

In the context of tea, Zen symbolises:

  • mindful slowing down,

  • focus on the present moment,

  • simplicity and naturalness,

  • harmony between the person, the tools, and the environment.

Tea, in this understanding, becomes a means of meditation and self-observation rather than an end in itself.

Zhen Shan Xiao Zhong – the Chinese name for Lapsang Souchong, a Chinese black (red) tea traditionally smoked over pinewood.