Tea glossary - Cestačajem.cz

Kintsugi / kincugi

Ondřej — Wed, 01 Sep 2021 12:01:00 +0000

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 philosophy of wabi sabi – the art of imperfection or the art of natural simplicity, according to which even broken things can be beautiful and their flaws need not...

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Rolling / Roller

Ondřej — Mon, 05 Jul 2021 10:52:10 +0000

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. Some teas are still processed by hand. Commonly, however, this stage of tea processing takes place in what is known as a roller. This takes the form of an iron...

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Mao Cha / Maocha

Ondřej — Mon, 05 Jul 2021 10:51:29 +0000

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 tea, an exclusive drink. Rumored to have been reserved exclusively for production on the direct order of the Chinese emperor. This tea is grown in China’s Yunnan province. The area is...

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Tong

Ondřej — Mon, 05 Jul 2021 10:50:13 +0000

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 coarse paper. One package may contain different numbers of bǐngchá (literally „tea biscuit“ or „tea cake“). This term is used to describe a piece of pressed...

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Blend/Blending

Ondřej — Mon, 05 Jul 2021 10:49:28 +0000

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 also be present in a blend. Tea is a very specific plant that readily accepts any aroma during its preparation. This can...

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Aftertaste

Ondřej — Mon, 05 Jul 2021 10:48:43 +0000

Aftertaste or Hui Gan can be described as an aftertaste. This means the taste „tail“, the impression that remains after the liquid has passed through the throat. Some sources therefore suggest that the English term „after experience“ would more accurately describe this feeling. The taste speaks volumes about the complexity and quality of the tea....

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Tein

Ondřej — Mon, 05 Jul 2021 10:48:01 +0000

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 chemical formula. Thus, they are indeed the same substance. Caffeine is a bitter alkaloid that is known and used primarily for its stimulant effect. It can eliminate...

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Third Flush (TF)

Ondřej — Mon, 05 Jul 2021 10:46:36 +0000

The term third flush is also sometimes referred to as the autumn harvest. It is carried out during the autumn, during the rainy season. The autumn harvest is more accurately carried out from September to November. Together with the summer harvest, the autumn harvest is sometimes also referred to as the main growing season. It...

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Second Flush (SF)

Ondřej — Mon, 05 Jul 2021 10:45:59 +0000

This designation means the so-called second harvest. It takes place between May and June. It results in darker and more mature leaves. The spicy scent is still very pleasant, and it is also noticeably more mature by this time of year. Like the first harvest, the second harvest is typically distinguished for Darjeeling tea. For...

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First Flush (FF)

Ondřej — Mon, 05 Jul 2021 10:45:09 +0000

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 grey-green leaves with a characteristic spicy scent. It’s not just about figuring out what period the tea comes from. This label also defines the quality of the...

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