Tea glossary

Names for tea in different languages ( Chinese , Russian , Hindi and Arabic )

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

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

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

Y

Yunnan: ( Chinese 雲南 / 云南 ), Chinese tea province, near the Indian tea region Assam