Tea Glossary

The single plant species from which all true tea is made. Two main varieties exist: Camellia sinensis var. sinensis (smaller-leaf, used for most Chinese and Japanese teas) and C. sinensis var. assamica (larger-leaf, used for pu-erh and Indian teas).

A tea tray with a built-in drainage system. Used in gong fu brewing to catch overflow water, spills, and the water discarded during vessel warming and leaf rinsing.

The physical and meditative sensation experienced while drinking tea, often described as a warm, relaxing energy. Particularly associated with aged pu-erh and high-mountain oolongs.

Literally 'single bush' oolongs from the Phoenix Mountains in Guangdong province. Each tree is prized for its unique mimicry of specific floral or fruit aromas, such as Honey Orchid (Mi Lan Xiang) or Almond (Xing Ren Xiang).

In the context of tea, true microbial fermentation (as opposed to oxidation) only occurs in dark teas like pu-erh. Microorganisms break down leaf compounds over time, developing unique earthy, woody, and sweet flavors.

The first harvest of the year, typically in early spring. First flush teas from Darjeeling and Japan are highly prized for their delicate, floral, and sweet character. In Chinese tea, this is called 'Ming Qian' (pre-Qingming festival) or 'Early Spring'.

A lidded bowl used for brewing tea, consisting of a saucer, bowl, and lid. The most versatile brewing vessel in Chinese tea culture, favored for its wide opening that prevents delicate leaves from stewing.

A Chinese tea brewing method meaning 'tea with great skill.' Uses a high ratio of leaf to water in a small vessel with very short steep times, yielding many separate infusions that reveal different flavor layers.

A 'fairness pitcher' used in gong fu brewing. After steeping, tea is decanted completely into this pitcher to stop extraction and ensure every cup poured is identical in strength.

The most common and casual tea drinking method in China. Whole leaves are placed directly into a tall glass or thermos, hot water is added, and the tea is sipped all day, with more water added as needed. Simple, no equipment required.

'Returning sweetness' — a delayed sweet aftertaste that appears after swallowing, especially in high-quality aged pu-erh and oolong teas. Often accompanied by a pleasant cooling sensation in the throat.

The process of rapidly heating fresh tea leaves to destroy the enzymes responsible for oxidation. Done by pan-firing (Chinese method) or steaming (Japanese method). Essential for green and yellow teas.

An amino acid found almost exclusively in the tea plant (Camellia sinensis). It produces a calm, focused mental state by promoting alpha brain waves and moderating the stimulant effects of caffeine. Highest concentrations are found in shade-grown Japanese green teas like Gyokuro.

Unfinished, semi-processed tea leaves. In pu-erh production, mao cha is the sun-dried green tea that will later be pressed into cakes or aged loose.

The chemical reaction between tea leaf enzymes and oxygen. Oxidation level is the primary factor distinguishing the six tea types: white (0-5%), green (0%), yellow (10-20%), oolong (10-85%), black (100%), and dark (post-fermented).

A finishing step where tea is slowly baked over heat to reduce moisture, smooth the texture, and add depth. Particularly important for Wuyi Rock Teas and traditional Tieguanyin. Levels range from light to heavy charcoal roast.

The complete natural environment in which a tea is produced, including soil, altitude, climate, and surrounding vegetation. Terroir is a primary factor in a tea's unique flavor character, particularly in Wuyi Rock Tea and Darjeeling.

The accelerated fermentation process used to make ripe (shou) pu-erh. Large piles of tea leaves are dampened, covered, and left to undergo rapid microbial fermentation, shortening what would take decades of natural aging into months.

The initial step where freshly plucked leaves are spread out to wilt and lose moisture. The leaves soften and become pliable, and aromatic compounds begin their initial transformation.

'Rock rhyme' — the distinctive mineral character found in Wuyi Rock Teas (Yan Cha). A sought-after sensation of deep, lingering minerality attributed to the rocky terroir of the Wuyi Mountains.