Rubrika: Tea glossary

Heicha is a traditional dark tea from Guangxi province, which can be found nowhere else but in China. Most of the tea we know today comes from China and Japan. ...

Liubao takes its name from the village of Liu Bao. Here, tea production began as early as 1500 years ago. Its character is very reminiscent of dark puerhs, but ...

Ambient tea is a new, not very well known way of preparing tea. The name comes from Latin, where the word is translated as environment or surroundings. This tea...

This is a Chinese method that has been developed since the 16th century. In the Czech Republic, this method is sometimes mistakenly called scalding or rinsing. ...

Shiboridashi is a product from Japan used for drinking premium Japanese tea. Premium Japanese teas include, for example, Sencha. Shiboridashi is a clay teapot f...

Chanoju or chado (also sado) or ocha is the name of a tea ceremony, also tea ceremony. Indeed, the term chanoju itself could be translated as „hot water f...

This name refers to a ceramic container for matcha tea powder. It is used to preserve the tea during the tea ceremony.

This term is used in tea terminology to refer to the white substance used to wipe chawan (otherwise also written as chawan or chawan). This means a bowl for mak...

The word kensui refers to the containers that are used for waste water in a tea ceremony (typically the chanoy matcha wheel).They are used in tea ceremonies, bu...

Koicha (koicha) is another way of making tea. It is a so-called thick (strong) method. It is reserved only for the best types of tea made from the youngest tea ...