Tea Lexicon
In the world of tea, you encounter many terms – from oxidation to First Flush to umami. This compact tea lexicon explains the most important terms related to cultivation, processing, and enjoyment.
Assam
A significant tea region in Northeast India. Assam teas are usually strong, malty, and full-bodied.
Shading
A method used in green tea and matcha cultivation, where plants are protected from direct sunlight for a few weeks before harvesting. This increases the content of chlorophyll and amino acids.
Leaf Grade
Describes the sorting of tea leaves by size. Whole leaves are considered higher quality than broken leaf pieces or dust.
Darjeeling
Tea region in the Himalayas. Darjeeling teas are known for their fine, often floral aroma.
First Flush
The first harvest period in spring. Teas from this plucking are often considered particularly fresh and lively in taste.
Oxidation
Chemical process where tea leaves react with oxygen after harvesting. The degree of oxidation largely determines whether a tea becomes green, oolong, or black.
Pu-Erh
Post-fermented tea from China that develops earthy and complex aromas through aging.
Umami
A taste sensation alongside sweet, sour, salty, and bitter. Particularly noticeable in high-quality green tea and matcha.
Variety
Botanical subspecies of the tea plant. Particularly well-known are Camellia sinensis var. sinensis (China type) and var. assamica (Assam type).
White Tea
Gently processed tea made from young buds and leaves with minimal oxidation.
Note
This tea lexicon provides a compact overview of key terms related to cultivation, processing, and enjoyment. It does not claim to be exhaustive and will be expanded and supplemented over time.