Rubrika: Tea glossary

Kintsugi is an ancient technique for repairing broken pottery that originated in Japan in the 15th century. The idea of this technique stems from the Japanese p...

The road from tea leaves to a delicious drink is quite long. The processing of tea has several stages and one of them is rolling.

Mao Cha literally translates to „fluffy tea“. It is practically a semi-finished product that is created at some stage in the production of pu-erh te...

When pu-erh tea is sold wholesale, we call the specific packages by the term tong. In this form, the teas are wrapped in bamboo shoot husks, bamboo stems, or co...

When we find the English word blend on a tea package, it means that it is a tea blend. Tea blends are usually used for black teas, but other types of tea may al...

Aftertaste or Hui Gan can be described as an aftertaste. This means the taste „tail“, the impression that remains after the liquid has passed throug...

Tein is the name for a stimulant substance (like caffeine) that has been found in tea. Modern research has also confirmed that tein and caffeine have the same c...

The term third flush is also sometimes referred to as the autumn harvest. It is carried out during the autumn, during the rainy season.

This designation means the so-called second harvest. It takes place between May and June. It results in darker and more mature leaves.

First flush means first harvest, sometimes also spring harvest. It takes place between the end of February and the end of April. At this time, the plants have g...