Tea glossary
In this glossary, tea- related terms and abbreviations are briefly explained in alphabetical order. For a more detailed explanation see the article tea or directly under the respective lemmas.
Contents A B C D E F G H I J K L M N O P Q R S T U V W X Y Z |
A.
- Assam
- ( asamiya অসম ) is a large tea area in northern India. Assams are dark and full-bodied and form the basis for East Frisian tea .
B.
- Leaf degree
- When the dried tea is sifted, different leaf sizes arise, leaf grades are not a direct quality feature. An overview of the leaf grades can be found under Orange Pekoe .
- Blend
- a mixture of different types of tea
- BOP
- Broken Orange Pekoe , major broken grade in Sri Lanka (Ceylon), South India , Java and China
- BOPF
- Broken Orange Pekoe Fannings
- BP
- Broken Pekoe , brown-black, heavy Broken -Tee, mostly from Indonesia , Ceylon and Southern India
- BPS
- Broken Pekoe Souchong , coarsest leaf sorting among the Broken Pekoes
- Broken
- Name for the broken , small-leaved tea
- Broken Orange Pekoe
- in the case of conventional processing, the main grade of short-leaf tea, see Orange Pekoe
C.
- caddy
- Container for storing tea
- Catechins
- Bitter substances in tea, which are said to have beneficial effects on health
- Ceylon
- refers to the tea-growing areas of Sri Lanka, the third largest tea-growing country after India and China
- Cha / Chai / Çay
- are different language names for tea. Chin. 茶 (chá), Japanese 茶 (Cha), hind. चाय (Chai), Russian чай (Tschai), Turkish Çay (Tschai), Arabic. شَاي(Shāy), port. Chá (sha).
- Chado
- (jap. 茶道 ), the Japanese tea ceremony as the highest and most perfect form
- Cha-sen
- Bamboo whisk for making matcha
- Chop
- is called the tea harvest
- Chun Mee
- strong Chinese green tea, small leaf, corresponds roughly to the FOP of black tea
- Clean
- Term for teas of even sorting and without foreign bodies
- Clonal
- Designation for tea only from a cultivar is produced
- cutter
- Tool for cutting or breaking coarse tea leaves
- CTC procedure
- for crush, tear, curl , an accelerated industrial production process for black teas
D.
- Darjeeling
- ( Bengali : দার্জিলিং ), denotes the West Bengal district of Darjeeling in northern India and the tea made there on the southern slope of the Himalayas.
- Dooars
- ( nepali : डुवर्स ) Dooars tea is grown at the foot of the Himalayas in the northern Indian growing region of Duars (between Assam and Darjeeling).
- Dust
- Literally "dust", sifted tea powder, which is mainly used in India and other third world countries, also for tea bags
E.
- Earl Gray
- Black tea flavored with bergamot oil
- Throw-in
- here the stalks or the tea wood are also processed
- English blend
- Trade name for a tea mixture that is made from Assam, Ceylon and Darjeeling varieties.
F.
- Fannings
- are small, approx. 1 mm large residual particles that are processed in infusion bags .
- FBOP
- Flowery Broken Orange Pekoe . Coarse broken tea with a few leaf tips. Comes from Assam, Indonesia, China and Bangladesh .
- FBOPF
- Flowery Broken Orange Pekoe Fannings . Broken tea with some leaf tips and fannings.
- fermentation
- breaking down and oxidizing the tea leaves in a humid environment
- First flush
- the first harvest in spring. Mostly thin but aromatic infusion.
- Flowery
- engl. "Flowery" , attests to the tea a flowery aroma
- Fluff
- is called the hairy dust on black tea leaves
- Flight tea
- Flight tea is a particularly high-quality tea that is flown in from the growing regions immediately after harvest, usually the first picking of the year
- Flush
- generally the shoot of a tea bush
- FOP
- Flowery Orange Pekoe . Grade of most simple Indian leaf teas . Flowery describes the delicate and fine parts of the leaves that are in the process of blossoming.
- Formosa
- old name of the island of Taiwan , which is still used as a designation of origin for teas
- FTGFOP1
- Finest Tippy Golden Flowery Orange Pekoe 1. , mainly Darjeeling, partly also Assam. Finest leaf grade, even sorting, tippy.
G
- GBOP
- Golden Broken Orange Pekoe . Second sorting, mostly from Assam, inconsistent in the sheet.
- Genmaicha
- (jap. 玄 米 茶 ), Japanese green tea mixed with roasted rice grains .
- Tannins
- in tea have various health benefits.
- GFBOP
- Golden Flowery Broken Orange Pekoe . Mainly produced in Assam.
- GFOP
- Golden Flowery Orange Pekoe . Top grade of tea.
- Gunpowder
- Production method or type of green tea. Spring picking, in which the young leaves are rolled into small balls.
- Gyokuro
- (jap. 玉露 ) aromatic, mild shade tea, is considered the highest quality Japanese green tea
H
- High grown
- also highland tea , Ceylon from an altitude of over 1300 m
I.
- In between
- A tea harvested between first and second flush in May with a mild, tangy aroma
- infusion
- Solution of the water-soluble components of the tea leaves in the tea water (also called "infusion")
J
- jasmine tea
- Tea mixed with jasmine flowers , mainly from China
- Japanese tea ceremony
- (Japanese 茶道 chadō or sadō , dt. tea route ; also: 茶 の 湯 cha-no-yu , dt. hot water for tea ) is the Japanese tea ritual traditionally close to Zen
K
- Caravan tea
- Tea that comes to Europe not by the cheaper sea route, but by land with caravans .
- Catechins
- make up the main component of tannic acids in tea.
- Kluntje
- special rock candy for black tea, an integral part of the East Frisian tea culture
- Kukicha
- (jap. 茎 茶 ), Japanese green tea made from stems and leaf veins
L.
- Lady Gray
- Black tea flavored with bergamot oil, orange and lemon peel
- Lapsang Souchong
- (chin. 正 山 小 種 ), smoked Chinese black tea
- Lotus tea
- Black tea flavored with lotus flowers
M.
- Mate
- South American infusion drink made from the mate bush.
- Masala Chai
- sweet spicy tea from India, made from black tea, milk and spices such as cardamom .
- Matcha
- (jap. 抹茶 ), green tea ground into the finest powder, which is used in the Japanese tea ceremony.
- MIF
- Milk In First , the milk is poured into the cup before the black tea
N
- Natural leaf
- whole green tea leaves
- Nilgiri
- Nilgiri tea is grown in the Nilgiris district of southwest India .
O
- Off-grade
- Orange pekoe with wood or twigs
- Oolong
- ( Chinese 烏龍茶 , Pinyin wūlóng chá ), traditional Chinese type of tea, semi-fermented tea with an oxidation time between green and black tea.
- OP
- Orange pekoe . The standard Ceylon and Java tea. Partly long, wiry leaves. Orange stands for the royal quality of the whole, large tea leaf, named after the Dutch house of Orange.
- OP Sup.
- Orange Pekoe Superior . Tippy, only from Indonesia.
- East Frisian tea
- various tea blends based on Assam Second Flush. See also East Frisian tea culture .
P
- Pekoe
- Pekoe describes the degree of sorting from shorter and coarser leaves than the orange pekoe.
- Pu-erh tea
- Red tea , made from the leaves of the Quingmao tree
R.
- Smoked tea
- Teas in the smoke of a wood fire smoked are
- Rain tea
- Teas that are picked during the monsoon season
S.
- Samovar
- ( Russian самовар ) Russian tea machine in which tea is prepared in a heated kettle
- Shade tea
- particularly high-quality Japanese green teas that are grown covered and protected from direct sunlight. The most prominent representative is the Gyokuro.
- Second flush
- Tea from the summer harvest, mostly dark and strong
- Sencha
- (jap. 煎茶 ) is the most commonly grown tea in Japan.
- SFTGFOP1
- Special Finest Tippy Golden Flowery Orange Pekoe 1st , highest grade
- Shincha
- (jap. 新 茶 ), first harvest of Sencha tea
- Sikkim
- Sikkim tea comes from the Indian state of Sikkim , which is located north of the Darjeeling growing area in the Himalayas.
- Souchong
- coarsest leaf sorting for black teas
- Stalks
- they are called small sticks and branches that are deliberately not sorted out in the production of certain teas. Kukicha, for example, consists entirely of roasted stalks.
T
- tea rose
- is a small, decorative bundle of selected (young) tea branches, which is traditionally used in China to make tea on special occasions
- TGBOP
- Tippy Golden Broken Orange Pekoe . Fine broken pieces from Darjeeling and Assam, even leaf sorting.
- TGFOP
- Tippy Golden Flowery Orange Pekoe . Main grade in Darjeeling and Assam and stands for a high proportion of fine tea leaves, to which light fluff adheres, which remains even after fermentation and binds the caramelizing cell juice that escapes when rolling.
- Theanine
- is an important flavoring substance in tea.
- TIF
- Tea In First , the (black) tea is poured into the cup before the milk.
- Tippy / Tip
- describes the light, young leaf tips that do not turn dark when infused
W.
- Withering
- spreading fresh tea leaves in the sun, mostly on so-called withered troughs