Tea Glossary A-Z

A class of natural substances (herbs, roots) that help the body adapt to physical, chemical, and biological stress. Common tea adaptogens include Ashwagandha, Tulsi (Holy Basil), Rhodiola, and Schisandra.

A molecule that inhibits oxidation of other molecules by donating an electron to neutralise free radicals. Tea is one of the richest dietary sources of antioxidants - primarily polyphenols, catechins, and flavonoids.

Water-soluble pigments giving hibiscus, blue pea flower, and purple-tinged teas their vivid colour. Potent antioxidants with research supporting blood pressure reduction and anti-inflammatory effects.

A flavonoid found abundantly in chamomile that binds to GABA-A receptors in the brain, producing a mild anxiolytic (anti-anxiety) and sedative effect - the scientific basis for chamomile's sleep-promoting reputation.

The world's largest tea-growing region, located in northeastern India along the Brahmaputra river valley. Assam teas (Camellia sinensis var. assamica) are known for their bold, malty, full-bodied character and are the base of most commercial breakfast teas.

The dry, puckering, mouth-coating sensation caused when tannins bind to salivary proteins. A hallmark quality indicator in high-grown teas - desirable when balanced, unpleasant when excessive due to over-steeping or water too hot for the tea type.

The third harvest of the year in Darjeeling, occurring from October to November after the monsoon season. Produces a robust, copper-coloured liquor with a rich, earthy, woody character - less prized than First and Second Flush but deeply satisfying.

The 5,000-year-old Indian holistic healing system that classifies herbs and foods by their effect on the three doshas (Vata, Pitta, Kapha). Many AOJAAS wellness blends draw from Ayurvedic formulations.

A white tea made from the bud plus the next two leaves of the Camellia sinensis plant. More robust and slightly more caffeinated than Silver Needle, with a fresh, fruity, slightly nutty character. One of AOJAAS's most popular white teas.

A fragrant citrus fruit (Citrus bergamia) whose cold-pressed peel oil is used to flavour Earl Grey tea. Grown primarily in Calabria, Italy. The distinctive floral-citrus scent of bergamot is immediately recognisable and deeply aromatic.

A legendary heavily-roasted oolong from the Wuyi Mountains of Fujian, China. Considered one of the world's most expensive teas historically. Produces a rich, dark, roasted liquor with notes of dark chocolate, dried fruit, and minerals.

An unpleasant, sharp, sharp taste caused by caffeine and certain tannins. Often the result of incorrect brewing - water too hot for delicate teas, or steeping time too long. Distinct from astringency (dry/puckering) - bitterness is a sharp, harsh taste.

Fully oxidised tea (80-100% oxidation), producing the darkest liquor and boldest flavours. During oxidation, catechins convert to theaflavins and thearubigins. Black tea has the highest caffeine content of all true teas (40-70mg per cup).

The weight, thickness, and mouthfeel of a tea's liquor. A "full-bodied" tea (like Assam) feels substantial and coating in the mouth. A "light-bodied" tea (like First Flush Darjeeling) feels delicate and watery-thin on the palate.

A positive tasting descriptor indicating a lively, sharp, refreshing astringency in the finish. Highly prized in quality Assam and Ceylon teas. A brisk tea feels energising rather than flat or dull on the palate.

A natural alkaloid in all Camellia sinensis teas. Acts as an adenosine receptor antagonist, blocking the brain's sleep signals to promote alertness. Typical content: Black tea 40-70mg, Green tea 25-45mg, White tea 15-30mg, Oolong 30-50mg per 200ml cup. Herbal tisanes are caffeine-free.

The tea plant - the single species from which all true teas (Black, Green, White, Oolong, Pu-erh) are made. Two primary varieties: var. sinensis (small leaf, used in Darjeeling and Chinese teas) and var. assamica (large leaf, used in Assam and most Indian teas).

A family of natural phenols and the primary antioxidants in green and white tea. The most researched is EGCG (epigallocatechin gallate). Catechins are largely destroyed during full oxidation, which is why black tea has fewer catechins than green tea.

The Japanese "Way of Tea" - a philosophical discipline of mindfulness, aesthetics, and spiritual practice expressed through the preparation and consumption of matcha. Based on four principles: Harmony (wa), Respect (kei), Purity (sei), and Tranquility (jaku).

The Hindi word for tea (from Chinese "Chá"). In India, "chai" specifically refers to the spiced milk tea (properly called Masala Chai) - a blend of strong black tea, warm spices (cardamom, ginger, cloves, cinnamon, pepper), milk, and sweetener.

Dried flowers of Matricaria chamomilla. Brews a golden, honey-apple infusion. Contains apigenin (binds GABA receptors for calm), bisabolol (anti-inflammatory), and chamazulene (antioxidant). The world's most widely consumed herbal tea, used for 5,000+ years.

The green photosynthetic pigment in tea leaves. Preserved in green and white teas through heat treatment (steaming or pan-firing). Destroyed during oxidation in black and oolong teas, causing colour changes from green to brown.

Steeping tea leaves in cold or room-temperature water for 8-12 hours. Cold extraction pulls fewer tannins (less bitterness) and more amino acids, producing a sweeter, smoother, more aromatic infusion. Best with green, white, and oolong teas.

A machine-processing method that crushes, tears, and curls tea leaves into small, uniform pellets. Produces a fast, strong, intensely dark brew ideal for teabag production and masala chai. Sacrifices complexity and terroir expression for consistency and speed.

A district in West Bengal, India, located in the Himalayan foothills at 600-2,000m elevation. Produces India's most celebrated and expensive teas. Has Geographical Indication (GI) status - only tea grown in the 87 registered gardens of Darjeeling can legally be called "Darjeeling Tea."

Boiling or simmering plant material in water to extract hard-to-dissolve compounds from roots, bark, seeds, and woody stems. Used for Kadha (Ayurvedic herbal decoctions) and Masala Chai. More aggressive than infusion.

A high-grown Sri Lankan tea district at 1,200-1,700m elevation. Produces bright, brisk, medium-bodied teas with a clean, crisp character. Peak quality during Jan-Feb when cold, dry winds stress the plants and concentrate flavour.

The finest grade of CTC-processed tea - tiny particles that brew the fastest and most intensely. Used in most teabags. High surface area = fast extraction but less complexity and more tannin release. Not to be confused with fannings (slightly larger).

One of the world's most iconic tea blends - black tea scented with bergamot orange oil. Named after Charles Grey, 2nd Earl Grey and British Prime Minister in the 1830s. AOJAAS's "Magical Earl Grey" reimagines this classic with premium Darjeeling black tea.

The most potent and studied catechin in green tea. Accounts for 50-80% of total catechin content. Research has shown anti-tumour, anti-obesity, anti-diabetic, and neuroprotective properties. Concentration is highest in the youngest buds and First Flush teas.

Tea that is grown, processed, and packaged entirely within a single named garden or estate. Allows full traceability and terroir expression - the opposite of blended commercial teas which combine leaves from multiple gardens and countries.

The process by which water dissolves and removes flavour compounds, caffeine, and other soluble substances from tea leaves. Under-extraction = weak, thin, flat tea. Over-extraction = bitter, astringent, harsh tea. The goal is optimal extraction of desired compounds.

The first plucking of the year from Darjeeling gardens, from late February to mid-April. The most anticipated tea event in the calendar. Produces the most delicate, floral, light-bodied, and antioxidant-rich teas of the year. Often sells out quickly in the premium market.

A large family of plant polyphenols - catechins, theaflavins, quercetin, kaempferol, and anthocyanins all belong to this family. Tea is the richest dietary source of flavonoids for most people. Flavonoids are associated with reduced risk of chronic disease.

A period of new leaf growth on a tea plant that is harvested to make tea. Darjeeling produces three main flushes per year: First (Spring), Second (Summer), and Autumnal. The interval between flushes is called dormancy.

A tasting descriptor for teas with a pronounced fresh floral aroma - jasmine, orchid, rose, magnolia. Common in First Flush Darjeeling, high-grade oolongs, and jasmine green teas. Associated with high-altitude growing and careful processing.

One of the highest orthodox black tea grades, indicating fine leaves with numerous golden tips (young buds) and exceptional quality. The grade hierarchy from lowest to highest: BOP → OP → FOP → GFOP → TGFOP → FTGFOP → FTGFOP1.

A traditional Chinese lidded bowl used for brewing tea without a handle. The lid is used to stir leaves, control steeping, and strain while pouring. Preferred by connoisseurs for Gong Fu brewing of oolong, green, and white teas as it doesn't absorb flavours.

A legal certification that a product originates from a specific geographic region and possesses qualities or a reputation attributable to that origin. Darjeeling Tea received India's first GI tag in 2004 - making it illegal to label any tea not grown in Darjeeling as "Darjeeling Tea."

The primary bioactive compound in fresh ginger (Zingiber officinale). Responsible for ginger's characteristic pungent flavour and its anti-nausea, anti-inflammatory, and thermogenic properties. Converts to shogaol when ginger is dried, which is more potent.

The young, unopened buds of the tea plant, covered in fine golden-orange hairs (trichomes). Their presence in a tea indicates premium quality and careful, selective hand-picking. Golden tips brew a sweeter, lighter, more delicate flavour profile.

A traditional Chinese tea ceremony using a high leaf-to-water ratio (1g per 15ml), very short steeping times (5-30 seconds), and multiple consecutive infusions. "Gong Fu" means "skill" or "mastery." Reveals the complete flavour evolution of complex teas across 8-15 steepings.

Unoxidised or minimally oxidised Camellia sinensis tea. Immediately after picking, leaves are heat-treated (steamed in Japan; pan-fired in China) to inactivate oxidative enzymes and preserve their green colour, grassy flavour, and catechin content.

Dried calyces (sepals) of Hibiscus sabdariffa. Brews a brilliant ruby-red, tart, cranberry-like infusion. Rich in anthocyanins and Vitamin C. Clinical research supports its role in reducing systolic blood pressure and improving lipid profiles.

Tea grown at elevations above 1,200m (3,900ft). The cooler temperatures slow growth, allowing more time for complex flavour compounds to develop. High-grown teas are generally considered superior in quality - more floral, nuanced, and complex than low-grown equivalents.

A traditional grade of Chinese green tea consisting of young tea leaves twisted into long, thin shapes. The name derives from the Cantonese "xi chun" meaning "blooming spring." One of the first Chinese teas commercially exported to Europe in the 18th century.

The process of steeping plant material (leaves, flowers, herbs) in hot water to extract soluble compounds. All tea brewing is a form of infusion. The word also refers to the resulting liquid. Distinct from decoction (boiling) and maceration (soaking in cold liquid).

A holistic assessment of a brewed tea considering appearance (colour, clarity), aroma, flavour (first taste, body, finish), and mouthfeel together. Used by professional tea tasters to evaluate and score teas for purchasing, blending, and quality control.

Green, white, or oolong tea scented by layering fresh jasmine blossoms with the tea leaves overnight. The flowers are removed after scenting - what remains is the tea's natural absorption of the jasmine's volatile aromatic oils. Premium jasmine teas are scented multiple times.

Unrefined whole cane sugar traditionally used to sweeten Indian Masala Chai. Contains natural minerals and molasses, giving a deeper, more complex sweetness than refined white sugar. A more nutritionally complete sweetener for daily tea consumption.

A traditional Indian Ayurvedic herbal decoction (distinct from tea). Roots, bark, and hard plant materials are boiled in water for 15-30 minutes until reduced to a concentrated medicinal liquid. Used for immunity, respiratory health, and seasonal ailments. See also: Decoction.

A light-coloured, aluminium silicate-rich clay soil found in some Darjeeling tea gardens. Its high acidity (pH 4.5-5.5) and excellent drainage are considered factors contributing to the exceptional flavour characteristics of Darjeeling tea, alongside climate and altitude.

Dried flower spikes of Lavandula angustifolia. Contains linalool and linalyl acetate - monoterpene alcohols studied for their ability to modulate GABA and serotonin systems, producing anxiolytic and mildly sedative effects. Used in AOJAAS sleep and relaxation blends.

A naturally occurring monoterpene alcohol found in lavender, bergamot, and some teas. Demonstrated anxiolytic (anti-anxiety) and sedative properties in clinical studies. The primary compound responsible for lavender's calming aromatherapeutic effect.

The industry term for brewed tea - the liquid in the cup after infusion. Tea tasters evaluate liquor colour (brightness, clarity, depth), aroma, and taste. A bright, clear liquor indicates quality; a dull or cloudy one suggests poor quality or incorrect brewing.

A non-protein amino acid found almost exclusively in Camellia sinensis. Promotes alpha brain wave activity (relaxed alertness), modulates GABA and dopamine, and synergises with caffeine to produce calm, focused energy without jitteriness. Highest in shade-grown teas (matcha, gyokuro).

India's iconic spiced milk tea. Traditionally brewed by simmering strong CTC Assam tea with milk, water, and a blend of warming spices - cardamom (elaichi), ginger (adrak), cloves (laung), cinnamon (dalchini), and black pepper (kali mirch) - then sweetened with sugar or jaggery.

Finely stone-ground powder of shade-grown Tencha green tea leaves. Unlike steeped tea, matcha suspends the entire leaf in water - delivering 137x more EGCG and 5x more L-theanine than regular green tea. Used in Japanese Chado ceremony and increasingly in wellness beverages.

Tea harvested during India's monsoon season (July-September). Heavy rainfall causes rapid, coarse growth producing a thick, bold, lower-quality liquor. Monsoon flush Darjeeling is mostly used in blends and sold at low auction prices - rarely offered as a single-estate premium tea.

The signature grape-like, fruity, wine-like aroma and flavour of high-quality Second Flush Darjeeling tea. Caused by a group of volatile compounds (hotrienol, geraniol, linalool oxide) produced when Empoasca leafhopper insects bite the tea leaves, triggering a defensive oxidative response in the plant.

Tea grown in the "Blue Mountains" of Tamil Nadu in South India at 1,000-2,500m. Known for its bright, brisk, intensely flavourful character with a distinctly floral, fruity top note. Among the finest Indian teas after Darjeeling, and ideal for iced tea due to its clarity when cold.

Partially oxidised tea (15-85% oxidation), producing an enormous spectrum of flavours depending on oxidation level. Light oolongs are fresh and floral (like green tea); heavily oxidised oolongs are roasty and complex (like dark honey). Famous varieties: Tie Guan Yin, Da Hong Pao, Oriental Beauty, Darjeeling Oolong.

A leaf grade (not a flavour) indicating a full, unbroken orthodox leaf of standard size. "Orange" refers to the Dutch House of Orange-Nassau (the grade was used to indicate premium quality in the Dutch tea trade era). Does not indicate any orange flavour whatsoever.

The traditional method of tea production: withering → rolling (by hand or gentle machine) → oxidation → firing. Preserves the leaf's structural integrity, natural flavours, and terroir expression. Produces complex, nuanced teas suitable for multiple infusions. Contrast with CTC processing.

The controlled enzymatic browning of tea leaves through exposure to oxygen. Converts green catechins into orange-coloured theaflavins and red-brown thearubigins. This process darkens leaves, transforms flavour from fresh/grassy to malty/bold, and lowers catechin content. The level of oxidation defines the tea type.

The Chinese method of heat-fixing green tea - fresh leaves are tossed rapidly in a large, dry, very hot wok to deactivate oxidative enzymes. Produces the characteristic nutty, toasty, "wok-hei" character of Chinese green teas like Dragonwell (Longjing).

From the Hokkien Chinese "pe-ho" meaning "white down" - referring to the fine white hairs on the youngest tea buds. Used as a grading descriptor indicating the presence of young, downy buds in the harvest. The youngest tips produce the most delicate, complex teas.

A broad family of plant micronutrients including flavonoids, catechins, anthocyanins, tannins, and phenolic acids. Tea contains over 30,000 different polyphenol compounds. The primary biological mechanism behind tea's documented health benefits - anti-inflammatory, antioxidant, and prebiotic properties.

A post-fermented aged tea from Yunnan, China. Unlike other teas, Pu-erh undergoes microbial fermentation (similar to cheese aging) which continues to evolve the flavour over years or decades. Comes in two forms: Sheng (raw, slow-aged) and Shou (ripe, fast-fermented). Prized for deep earthy, woody, mushroom-like complexity and gut health benefits.

A processing step where withered tea leaves are twisted, curled, or rolled to break cell walls and release enzymes and juices that initiate oxidation. Also shapes the final leaf for aesthetic presentation. Hand-rolling is a skilled artisan practice - AOJAAS's Hand-Rolled Green Tea preserves this tradition.

A caffeine-free herbal tea made from the needle-like leaves of Aspalathus linearis, native to the Cederberg region of South Africa. Naturally sweet, earthy, and slightly vanilla-like. High in aspalathin (a unique antioxidant) and minerals. Available in red (oxidised) and green (unoxidised) forms.

The second harvest in Darjeeling, from May to June. Produces the most commercially celebrated Darjeeling teas - bold, full-bodied, amber-hued with the iconic muscatel flavour. The "champagne of teas" designation primarily refers to high-quality Second Flush Darjeeling.

The most prized white tea - made exclusively from the single, unopened bud of Camellia sinensis, covered in silvery-white down. Produces a pale, almost colorless to pale gold liquor with a delicate honeydew and sweet straw character. The rarest and most expensive of the AOJAAS collection.

The Japanese method of heat-fixing green tea - leaves are briefly steamed (20-45 seconds) immediately after picking to inactivate oxidative enzymes. Produces a greener, more vegetal, seaweed-like character compared to the toasty notes of Chinese pan-fired green teas.

The duration tea leaves remain in water during infusion. One of the most critical brewing variables. Each additional minute of steeping after the optimal time exponentially increases tannin extraction, causing bitterness. For stronger tea: add more leaf, not more time.

The period around June 21 marks the transition from Second Flush to Monsoon flush in Darjeeling. The final weeks of Second Flush are sometimes bottled as a "Solstice Collection" by premium tea houses - representing the last of the season's most complex muscatel expression.

Plant polyphenols that bind to proteins - including salivary proteins - causing the dry, puckering sensation of astringency. In tea, tannins include catechins (green tea), theaflavins, and thearubigins (black tea). Tannins increase in concentration with longer steeping and higher temperatures.

A measure of the dissolved mineral content in water, expressed in parts per million (ppm) or mg/L. Ideal for tea brewing: 50-150 ppm. Too low (distilled water) = flat, lifeless brew. Too high (hard water 300+ppm) = chalky, astringent, muted flavour.

The single most impactful brewing variable. Water temperature controls which compounds are extracted from tea leaves and at what rate. Rule: Darker, more oxidised teas tolerate higher temperatures. Lighter, more delicate teas (green, white) are damaged by boiling water - always use cooled water below 85 deg C.

The complete natural environment influencing a tea's character - soil composition, altitude, slope angle, rainfall, temperature range, humidity, and surrounding ecosystem (shade trees, biodiversity). The concept, borrowed from French wine, explains why identical tea plants in different locations produce dramatically different teas.

Antioxidant polyphenols formed when catechins oxidise during black tea processing. Responsible for black tea's characteristic bright orange-amber colour and brisk, lively taste. Associated with cardiovascular health benefits including LDL cholesterol reduction and improved arterial function.

A complex group of dark-coloured polyphenols responsible for black tea's deep reddish-brown colour and body. Make up 60-70% of all polyphenols in black tea. Less studied than theaflavins but increasingly recognised for prebiotic and gut microbiome-supporting properties.

The correct technical term for any herbal infusion that does NOT contain Camellia sinensis leaves. Chamomile, hibiscus, peppermint, rooibos, and all other herb or flower infusions are tisanes. "Herbal tea" is the popular term - technically a misnomer, as they contain no tea.

The youngest, most tender, unopened buds at the top of the tea plant's growth flush. Tips are the most prized part of the harvest - delicate, complex, and rich in L-theanine and amino acids. Their presence in dry leaf indicates high-quality, selective hand-plucking.

Ocimum tenuiflorum - one of the most revered herbs in Ayurvedic medicine, known as the "Queen of Herbs." Acts as a powerful adaptogen, reducing cortisol and supporting stress resilience. Eugenol, its primary compound, has anti-inflammatory, antimicrobial, and immunomodulatory effects.

The "fifth taste" - a savoury, brothy, deeply satisfying flavour associated with L-theanine and glutamate in high-quality green teas, especially shade-grown varieties like matcha and gyokuro. A marker of exceptional quality in Japanese green teas.

Hundreds of different organic molecules responsible for tea's aroma - including linalool (floral), geraniol (rose-like), hotrienol (muscatel), indole (jasmine-like), and methyl salicylate (wintergreen). The complex interplay of over 300+ volatile compounds defines a tea's unique aromatic profile.

The first step in tea processing - freshly picked leaves are spread on bamboo trays and allowed to slowly lose 60-70% of their moisture over 12-18 hours. This makes leaves pliable for rolling without tearing, and initiates the enzymatic processes that begin flavour development.

The least processed of all true teas - only withering and drying, with no rolling or fixation. Preserves the highest antioxidant levels and produces a delicate, almost colourless to pale gold liquor with subtle sweetness. Clinical research confirms its superior ability to inhibit collagenase and elastase (skin-ageing enzymes).

A class of alkaloids including caffeine, theobromine, and theophylline - all naturally present in tea. Caffeine is the most abundant. Theobromine (also in chocolate) provides a milder, longer-lasting stimulant effect. Theophylline is a bronchodilator historically used in asthma treatment.

A traditional Chinese unglazed clay teapot from Yixing, Jiangsu province. Made from unique purple, red, or green zisha clay that is naturally porous - it gradually absorbs tea oils over years of use, eventually "seasoning" to enhance the brew of the specific tea type used in it. Never used with soap.

A mountainous province in southwestern China considered the birthplace of tea. Home to ancient wild tea trees (Camellia taliensis and old Camellia sinensis plants) thousands of years old. Source of Pu-erh tea, Yunnan black tea (Dian Hong), and numerous rare artisan green teas.

The Zen Buddhist practice of using the tea ceremony (Chado) as a vehicle for meditation, presence, and the elimination of ego. Tea was historically used by Buddhist monks to stay alert during long meditation sessions. The ritual of mindful preparation and sharing of tea as a form of active meditation remains central to Japanese Zen practice.

The special purple, red, or green clay from Yixing used to make legendary Yixing teapots. Its unique mineral composition (silica, alumina, iron oxide) creates a semi-porous surface that retains heat exceptionally well and gradually seasons with each brew, building a patina that enhances flavour over time.