There are 5 main types of tea: White, Green, Blue-green (Oolong), Black (Red) and Pu-erh. All five derive from the same plant. What accounts for their many differences are the length of time it takes for the tea leaves to become oxidized and the processing style, which can include such methods as roasting, steaming, pan-firing and aging.

White tea refers to minimally processed leaves of the Camellia sinensis plant. Some white tea varieties are made from the buds and immature tea leaves picked shortly before the buds have fully opened and allowed to wither and dry in natural sun, while others include tea buds and very young leaves which have been steamed or fired before drying. However, white tea is never rolled or oxidized, resulting in a flavor characterized as "lighter" than most green or traditional black teas. In spite of its name, sweet, brewed white tea is pale yellow. Its name derives from the fine silvery-white hairs on the unopened buds of the tea plant, which give the plant a whitish appearance. The unopened buds are used for some types of white tea. The base process for manufacturing white tea is as follows: Fresh tea leaf → withering → drying (air drying, solar drying or mechanical drying) → white tea. White tea belongs to the group of tea that does not require panning, rolling or shaking. However, the selection of raw material in white tea manufacture is extremely stringent; only the plucking of young tea leaves with much fine hair can produce good-quality white tea of a high pekoe (grading) value. (https://en.wikipedia.org/wiki/White_tea)

Green tea is processed and grown in a variety of ways, depending on the type of green tea desired. As a result of these methods, maximum amounts of polyphenols and volatile organic compounds are retained, affecting aroma and taste. The growing conditions can be broken down into two basic types − those grown in the sun and those grown under the shade. The green tea plants are grown in rows that are pruned to produce shoots in a regular manner, and in general are harvested three times per year. The first flush takes place in late April to early May. The second harvest usually takes place from June through July, and the third picking takes place in late July to early August. Sometimes, there will also be a fourth harvest. The first flush in the spring brings the best-quality leaves, with higher prices to match. Green tea is processed after picking using either artisanal or modern methods. Sun-drying, basket or charcoal firing, or pan-firing are common artisanal methods. Oven-drying, tumbling, or steaming are common modern methods. Processed green teas, known as aracha, are stored under low humidity refrigeration in 30- or 60-kg paper bags at 0–5 °C (32–41 °F). This aracha has yet to be refined at this stage, with a final firing taking place before blending, selection and packaging take place. The leaves in this state will be re-fired throughout the year as they are needed, giving the green teas a longer shelf-life and better flavor. The first flush tea of May will readily store in this fashion until the next year's harvest. After this re-drying process, each crude tea will be sifted and graded according to size. (https://en.wikipedia.org/wiki/Green_tea)

Oolong is a semi-oxidized tea, sometimes called semi-fermented teas, produced through a process including withering the plant under strong sun and oxidation before curling and twisting. Most oolong teas, especially those of fine quality, involve unique tea plant cultivars that are exclusively used for particular varieties. The degree of oxidation, which varies according to the chosen duration of time before firing, can range from 8 to 85%,depending on the variety and production style. Oolong is especially popular in south China and among Chinese expatriates in Southeast Asia as is the Fujian preparation process known as the Gongfu tea ceremony. Different styles of oolong tea can vary widely in flavor. They can be sweet and fruity with honey aromas, or woody and thick with roasted aromas, or green and fresh with complex aromas, all depending on the horticulture and style of production. Several types of oolong tea, including those produced in the Wuyi Mountains of northern Fujian, such as Da Hong Pao, are among the most famous Chinese teas. Different varieties of oolong are processed differently, but the leaves are usually formed into one of two distinct styles. Some are rolled into long curly leaves, while others are 'wrap-curled' into small beads, each with a tail. The former style is the more traditional. (wiki) The production of oolong tea requires some of the most artisanal and sophisticated skills of tea making. Oolong tea artisans are much like boutique winemakers. Most oolong teas are sold under simple trade names (e.g., Tie Guanyin, Shui Xian, Dong Ding, Dancong). However, experts categorize and understand oolong by its region, age, bush variety and season of harvest, just like wine. Most oolong teas brew best at water temperatures of around 195-212ºF (90-100ºC). (https://en.wikipedia.org/wiki/Oolong)

Black tea is the most popular variant of tea in India. It is a type of tea that is more oxidized than oolong, yellow, white and green teas. Black tea is generally stronger in flavor than other teas. All five types are made from leaves of the shrub (or small tree) Camellia sinensis. Two principal varieties of the species are used – the small-leaved Chinese variety plant (C. sinensis var. sinensis), used for most other types of teas, and the large-leaved Assamese plant (C. sinensis var. assamica), which was traditionally mainly used for black tea, although in recent years some green and white teas have been produced. In China, where black tea was developed, the beverage is called "red tea", due to the color of the oxidized leaves when processed appropriately. While green tea usually loses its flavor within a year, black tea retains its flavor for several years. For this reason, it has long been an article of trade, and compressed bricks of black tea even served as a form of de facto currency in Mongolia, Tibet and Siberia into the 19th century. (https://en.wikipedia.org/wiki/Black_tea)

Pu'er or pu-erh is a variety of fermented tea traditionally produced in Yunnan Province, China. In the context of traditional Chinese tea production terminology, fermentation refers to microbial fermentation (called 'wet piling'), and is typically applied after the tea leaves have been sufficiently dried and rolled. As the tea undergoes controlled microbial fermentation, it also continues to oxidize, which is also controlled, until the desired flavors are reached. This process produces tea known as hēichá (lit. 'black tea') (which is different from the English-language black tea that is called hóngchá (lit. 'red tea') in Chinese). Pu'er falls under a larger category of fermented teas commonly translated as dark teas. Two main styles of pu'er production exist: a traditional, longer production process known as shēng (raw) pu'er; and a modern, accelerated production process known as shóu (ripe) pu'er. Pu'er traditionally begins with a raw product called "rough" (máo) chá (毛茶, lit. fuzzy/furry tea) and can be sold in this form or pressed into a number of shapes and sold as "shēng chá (生茶, lit. raw tea). Both of these forms then undergo the complex process of gradual fermentation and maturation with time. The wòduī (渥堆) fermentation process developed in 1973 by the Kunming Tea Factory created a new type of pu'er tea. This process involves an accelerated fermentation into shóu (or shú) chá (熟茶, lit. ripe tea) that is then stored loose or pressed into various shapes. The fermentation process was adopted at the Menghai Tea Factory shortly after and technically developed there.[5] The legitimacy of shóu chá is disputed by some traditionalists when compared to the traditionally, longer-aged teas, such as shēng chá. All types of pu'er can be stored to mature (in non-airtight containers) before consumption, which is why it is standard to label them, more so than most other types of tea, with the year and region of production. (https://en.wikipedia.org/wiki/Pu%27er_tea)

It is very important to brew tea using water of the right temperature. Brewing tea with water that is too hot will damage the tea. Too cold, and the leaves won’t open to their fullest potential. The optimal brewing temperature range varies from tea to tea, but when in doubt just follow this general guideline: • White teas – 185ºF / 85ºC • Green teas – 175-185ºF / 80-85ºC • Oolong teas – 185-205ºF / 85-95ºC (often can endure and require an even higher temperature) • Black (Red) teas – 195-205ºF / 90-95ºC • Pu-erh teas – 200-210ºF / 95-99ºC

Two cups- The standard tea measurement ratio is 2 grams of tea to 100 ml of water. If you use tea bags, 1 tea bag per cup will give a medium-strong taste. However, if you prefer a mild taste, use just 1 tea bag in water that amounts to two cups. Two steeps- 2 minutes of steeping time for loose tea leaves suffice for releasing the delicate flavours. When using tea bags/CTC tea, shorten the steeping time to 1 or 1.30 minutes. If you prefer a slightly bitter taste, add an extra minute or two as tannins (bitter-tasting organic compounds) are the last molecules to dissolve. Some teas can be steeped second, third or multiple types. The water to tea leaf ratio should remain the same each time to get the same flavour. However, each time increase the steeping time by one minute.

Tisanes are non Teas commonly known as Herbal Tea. Tisanes are beverages made from the infusion or decoction of herbs, spices, or other plant material in hot water. The term "herbal tea" is often used in contrast to true teas (e.g., black, green, white, yellow, oolong), which are prepared from the cured leaves of the tea plant, Camellia sinensis. Unlike coffee and true teas (which are also available decaffeinated), most tisanes do not contain caffeine naturally.

AFTERNOON TEA- The British meal taken mid-afternoon, consisting of finger sandwiches, scones with jam and clotted cream, cakes and pastries, plus tea. Anna, the seventh Duchess of Bedford, introduced the concept in 1840. As the main meal was shifted from midday to evening, English high society didn’t dine until 8 p.m. She needed something to tide her over during the stretch between lunch and dinner, and ordered tea with small sandwiches. Over time, her friends joined her, and Afternoon Tea became an elaborate social and gustatory affair with sweet and savory delicacies, special “tea cakes,” and even tea gowns to bridge the fashion between casual afternoon and formal evening dress. Not to be confused with high tea, a working class supper. In a seemingly ironic reverse of terms, afternoon tea is sometimes called “low tea” after the late afternoon feeling of low energy. AFTERTASTE or FINISH The residual taste left in the mouth after swallowing. Characteristics can range from sweet or spicy, smoky, light, heavy or long lasting. AGONY OF THE LEAVES A colorful expression that describes the unfurling of rolled or twisted leaves during steeping. ANHUI One of the major black tea producing regions in China. AROMA The fragrant scent of the brewed tea or liquor, consisting of the released essential oils of the tea. ASTRIGENCY The acrid or drying sensation in the mouth caused by teas high in unoxidized polyphenols. AUCTION Harvested teas are sold at auctions held in the regions in which the tea is grown—India, Sri Lanka, Indonesia, Kenya and Malawi, e.g. The London Tea Auction, which was held every Monday morning until its close in 1998, was the only true international tea auction, featuring teas from all over the world. AUTUMNAL Teas harvested late in the growing season, in the cooler autumn weather—generally teas from India and Taiwan. See spring tea and summer tea. Assam Tea – is a sultry, malty black tea from India. Assam is one of the most popular teas from the region. Assam is widely used as both – low grade, ‘better tastes with milk’, crush-tear-and-curl leaf style tea; as well as high grade, hand picked, carefully produced black tea.

Bancha – means “common tea” and refers to a lower grade of Japanese green tea, sencha, that is harvested during the summer and autumn. Bancha usually consists of larger leaves and upper stems, which are discarded during the production of sencha. Compared to sencha, bancha is less aromatic and more astringent. Nonetheless, bancha is much appreciated in Japan for its more robust flavor. Bai Cha – White Tea, referring to the least oxidated and minimally processed tea. Bai Hao Yin Zhen ('Silver Needle') – is a type of white tea that is produced in Fujian Province, China. Amongst white teas, this one is the most prized as only the top buds are used to produce it. Only the first flush is used in making Bai Hao Yin Zhen and as a result, it has a delicate fragrance with a long lingering sweetness. Baozhong – also known as pouchong, is a lightly oxidized tea that falls somewhere between green and lightly oxidized oolong tea. Bao Zhong is often referred to as oolong tea due to its floral notes and lack of green teas' sharpness. It's an early spring tea that is being grown primarily in Fujian, China and Pinglin, Taiwan Black Tea - as it's called in the West, or "Hong Cha" (Red Tea) as it’s called in Asia, is well known as an afternoon tea because of its mellow and sweet flavor. Unlike green tea processing which attempts to preserve the green color of fresh tea leaves, black tea processing encourages the tea leaves to oxidize and change color from green to coppery-red. This change in leaf color is referred to as oxidation. Being fully fermented, Black (or Red) Tea has dark leaves and produces a deep colored liquid. As well as tender, profound characteristics. Most black teas brew best at water temperatures of around 195-205ºF (90-95ºC). Bi Luo Chan Tea – also known as ‘Snail Tea’ is one of the most famous and praised Chinese green teas. It is grown in the Dongting mountain region near Lake Tai, Jiangsu. Bi Luo Chan is made of the freshest and most tender tea leaves. It is full of vitamins, antioxidants and tastes fruity, with a floral aroma. Bud – when used in reference to tea the word ‘bud’ usually means a young and unopened tea leaf rather than a flower bud. If the tea mention is white tea, however, this can also refer to the flower of the plant. The finest and most prized teas usually contain only the top two tender leaves as well as an unopened bud.

Camellia Sinensis – is the plant from which all teas derive. It's a sub-tropical, evergreen plant native to China. However since the early 19th century, when it was brought to India, it is grown around the world. Depending on the season when the leaves of Camellia Sinensis are harvested and on the different techniques that are used to process the leaves after the harvest, different kinds of tea come to life. Therefore "tea" is everything that is derived from the Camellia Sinensis plant. Anything else, while sometimes called "tea", is more accurately referred to as an herbal tea or tisane. Tisanes include chamomile, rooibos and fruit teas. Cha – tea in Chinese. Cha is the second most consumed drink in the world, surpassed only by water. What comes as a surprise to many is that all teas (i.e. White, Green, Yellow, Oolong, Black, and Pu'erh) come from the same plant – Camellia Sinensis. Camellia Sinensis is a sub-tropical, evergreen plant native to China. However, since the early 19th century after it was brought to India, it has been grown all around the world. Depending on the season and the time when the leaves are harvested, as well as the processing technique used after the harvest, several forms of tea come to life. Therefore, "tea" is everything that is derived from the Camellia Sinensis plant. Anything else, while sometimes called "tea", is more accurately referred to as an herbal tea or tisane. Tisanes include chamomile, rooibos and fruit teas. Cha Ban – is the tray or table for Chinese tea ceremony on which tea objects are kept and tea is prepared. Since plenty of water gets spilled during a traditional ceremony, it is very useful to keep an empty tray underneath the openings of the cha ban. Cha Dao or Cha Do – "teaism" or "the way of tea" – the terms that are used in reference to a tea-culture that is cultivating is cultivating certain aesthetics, as well as a sense of focus and concentration while making and tasting tea. Cha Do is a long established Japanese tea tradition formalized by the great tea-master Sen no Rikyu who has lived in the 16th century. The term Cha Dao can refer to a number of various regional Chinese tea traditions. Chagama (or Kama) – a kettle or a cast iron pot used in a Japanese tea ceremony to heat the water for tea Cha Gao – translated means tea paste. However, the substance is not at all pasty and is more like a solidified rock, which dissolves in hot water. Although it is a form of instant pu-erh, it is not a low quality product. In the Qing Dynasty cha gao was produced only for the elite class. Although the production methods were mostly abandoned after the Qing Dynasty, it is slowly being revived. Nowadays, cha gao is often associated with a cheaper form of pu-erh, because in most cases, it is not produced correctly. Cha gao shouldn't have a pungent or off-putting smell. A good cha gao is characterized by a sweet woody taste, with notes of cocoa, as well as a unique fragrance. The taste, however, is quite different from a typical shou pu-erh. To make cha gao tea farmers need to use already fermented sheng or otherwise shou pu-erh. There are crucial steps to the process: Boiling. The tea leaves are soaked in hot water and then left to further cook on a low heat for several days. This process concludes when all the water has been boiled off, and only a thick black gooey resin is left. Drying. The resin is then spread out and dried until it becomes hard as a rock and slightly sticky. Aging. The hard resin is then aged for another year. This step is of the essence if you want to end up with a smooth tasting cha gao. Unfortunately, many retailers may skip this step to speed up the process. Cha gao that hasn't been sufficiently aged will have a funky smell and taste. Well-aged cha gao develops iconic wave-like patterns. About one kilogram of tea leaves is required to produce only 200 grams of cha gao. Cha Hai – ‘sea of tea’ or ‘bowl of impartiality’. It’s a vessel that serves to control the strength of the brew. After brewing the tea for a certain amount of time either in a yixing or in gaiwan, tea should be decanted into a cha hai, from which it gets poured into individual cups. This method ensures that the tea leaves do not continue to steep in between each pour. In Chinese cha hai is also called ‘goon dao bai’ or ‘bowl of impartiality’ because it lets each participant enjoy the same brew. Cha He – ‘tea box’ – a vessel for the introduction of tea. It is customary in China to first look at the tea in the cha he and then ‘deep face’ into it; inhaling, exhaling, and inhaling once more, deeply through the nose. It allows for the participants to evaluate the tea that they will be drinking, be introduced to the look and aroma of the tea leaves and to gently ‘wake’ up the tea by warming it with the breath. Chai – meaning ‘spiced tea’, is an Indian beverage made of black tea, milk, spices, herbs and sweeteners. Spices added to Chai vary from region to region, as well as from one household to another. Among the most commonly used spices are cardamom, cinnamon, ginger, cloves, and pepper. Usually, whole-fat cow milk (or water buffalo milk in India) is used to prepare chai, with 1 part water and 2 parts milk. The mix is heated up to a near-boiling point. Then, black tea mixed with spices is added to steep. The most commonly used tea is Assam (Indian black tea) or in some areas, gunpowder tea. At the end of making Chai, sugar, honey and sometimes condensed milk is added to the tea. Drinking Chai is an essential part of everyday life in India. Cha Jia – tweezers used for picking up a hot cup, or to pick a tea leaf out of a tea vessel. Cha Ji – is a full length formal Japanese Matcha Tea Ceremony (see Cha No Yu) with only a few invited guests, full meal and both Koicha and Usucha served. Such formal gathering may take 2-3 hours. Cha Kai – Japanese tea gathering which everyone is welcomed to join. Usually there are several servings of tea happening in different tea-rooms. Cha Lou – tea funnel used for directing the flow of tea into yixing while preventing the overflow. Cha No Yu – meaning 'The Way of Tea' is the traditional Japanese tea (matcha) ceremony. Cha No Yu ceremony plays an important role in Japanese culture and is not just the process of tea making, but also a ritual and a social event. The practice originated from Zen Buddhism. Powdered tea was first introduced to Japan in the 12th century by a Japanese Buddhist priest, Eisai, who traveled to China to study and returned to the homeland having acquired new customs. Powdered green tea became an essential feature of the Zen monastic tradition and was used as an aid for staying alert during long periods of meditation. The guiding principles of chanoyu as expressed by Sen Rikyu are: Harmony (Wa): harmony between guests, hosts, nature, and setting Respect (Kei): sincerity towards one another, regardless of the rank or status of the participants Purity (Sei): to spiritually cleanse oneself – to be of pure mind and heart Tranquility (Jaku): the inner peace that results from observing the first three principles. In addition to these principles, the essence of chanoyu is embodied in the concept of ichi-go ichi-e (“one time, one meeting”). It means to be aware that each tea gathering is a once in a lifetime event, never to occur again. For this reason, the sharing of a bowl of tea should be conducted with humility and the utmost sincerity. Cha Qi – Qi in Chinese is the life force behind all things, and Cha Qi is the life force of the tea. To better understand what Cha Qi is read our article on the subject. Cha shao – scoop used in gongfu to transfer tea from the tea container to the cha he. Cha shi – spoon used in gongfu to transfer tea from the cha he to the gaiwan or yixing. Chasen – whisk used for matcha powder. Chasen Kusenaoshi – holder for chasen. Chashaku – scoop used for matcha. Cha Tong – a container used to store the tea utensils. Chawan – bowl used to whisk matcha. It is also used as the drinking cup. Cha Xi – is the arrangement of tea utensils aimed to create a visually pleasing combination. Cha Yi – arts related to the brewing, drinking, and serving of tea. Cha Zhen – pin used for clearing the small filtering holes in yixing, which can get blocked by the tea leaves. Cha Zui – (Tea Drunk / Tea High) is the feeling we get from the psychoactive components of Camellia Sinensis, the plant from which all teas are made from. This plant has several vital components that give us the feeling of being tea drunk. Such elements are: caffeine – provides energy; L-theanine – stimulates alpha brain waves and by doing so puts us in a state of alertness and creativity; and catechins – the antioxidants. Being tea drunk or high on tea one may feel very light, almost flying. Creative. Emotional and introspective. Uplifted, happy, giggly and silly. Content, peaceful and blissful. Meditative and philosophic. Trippy. Relaxed. Feeling a deep connection with everything and everyone around you. If you are drinking tea with family or friends, you might feel exceptionally grateful to be in their company at the moment. The best teas for getting tea drunk are the high-quality teas that have the highest content of the elements mentioned above. For example, shade-grown Japanese green teas, such as Matcha and Gyokuro; Teas made from the very top leaves and the buds, such as Bai Hao Yin Zhen (Silver Needle) White Tea; and aged tea, such as Fuding Shou Mei White Tea. More fermented teas such as Oolong (especially the dark ones) and red (black) teas are not ideal for reaching the state of being tea drunk.

Da Hong Pao – an oolong tea that grows in the Wuyi Mountains of northern Fujian, China, which is one of the world’s most important tea regions. Da Hong Pao is grown on a highly praised rocky, and mineral-rich soil. Dan Cong- also known as Fenghuang Dan Cong in Chinese or Phoenix Dan Cong in the West, is an oolong tea from Guangdong province in southern China. The word "Dan Cong" translates as "single bush”. A Dan Cong “garden” greatly differs from your typical tea garden. Whereas most tea gardens have short tea bushes growing in rows and pretty much similar in shape, what makes Dan Cong tea bushes special is that they are more wild. No Dan Cong bush is the same. In fact, they resemble trees more than bushes and grow pretty chaotically, sometimes reaching 16 ft in height. This is true to all teas, but especially with Dan Cong oolong, no batch is like the other because of how “wild” these trees are. But what makes Dan Cong really special are the distinct varieties, each which resemble their own aroma. Currently, there are at least 10 Dan Cong varieties available, with new ones still being cultivated and discovered. When a tea farmer discovers a new and unique flavor profile from their Dan Cong tree they work hard to preserve it. Among the already discovered varieties are: Ya Shi Xiang also known as Honey-Sweet Duck Shit Aroma Oolong, Mi Lan Xiang (honey orchid fragrance), Ye Lai Xiang (milky-jasmine aroma). Some of the other varieties of Dan Cong oolongs include: Yu Lan Xiang (magnolia fragrance), Xin Ren Xiang (almond fragrance), Zhi Lan Xiang (orchid fragrance), Po Tou Xiang (ginger blossom fragrance), Huang Zhi Xiang (geranium fragrance), You Hua Xiang (pomelo blossom fragrance), Rou Gui Xiang (cinnamon fragrance) Gui Hua Xiang (osmanthus blossom fragrance), and Mo Li Xiang (jasmine fragrance).

EVEN- Leaf size is true to grade and of consistent size.

FLUSH- A complete group or complement of fully developed tea leaves ready for harvest plucking on seasonal basis generally 4 times an year. The unopened bud and next two leaves are harvested. FANNINGS/DUST- The tiny bits and pieces, usually leftovers from processing. Commonly found in conventional paper tea bags. FIBER- Shreds of stalk found in dry leaves-indicating bad particles. First Flush Tea – first buds (unopened tea leaves) of the season. These tender young leaves are highly prized for their soft, smooth and naturally sweet flavors. Typically, it is Indian teas which are referred to as ‘first flush’. Chinese growers have their own terms for their early harvests, such as ‘ming qian’ and ‘silver needle’, to name a few.

GABA tea – gamma-Aminobutyric acid. It's a component that is directly responsible for the regulation of our muscle tone, calming the nerves, improving sleep, and balancing our moods. This is a specific reference to the GABA naturally found in our bodies and does not relate to the GABA we get from GABA supplements. Naturally, all tea has GABA in it, although in relatively small amounts that don’t play a significant enough role. In the 1980s Japanese scientists found out that letting green tea ferment for 6 to 10 hours in a nitrogen-rich / oxygen-free environment results in an amount of GABA in the tea leaves 10 times the original. GABA teas must have at least 150 mg of GABA per 100 grams of tea leaves. Nowadays the biggest producers of GABA tea are based in Taiwan and primarily produce oolongs. In the 1980s GABA tea was commonly sold as a stress and pain reliever, although it was later on discovered that when taken orally, it cannot cross the Blood to Brain Barrier (BBB), thus cannot help with these conditions. Gaiwan – a tea vessel used mainly in Gong Fu for infusing tea leaves. A gaiwan consists of the bowl, lid and saucer, and is usually made of porcelain, glass or clay. Gaiwans made of yixing clay are particularly valued by tea experts (to learn why see ‘yixing’ and ‘zi sha’). Gaiwan and other teaware can easily absorb tastes and aromas and should never be washed using detergents, but rather with water only. The standard size of a gaiwan is 110ml, which is roughly 3.8oz. Gao Shan Cha – referring to High-Mountain oolong tea that is growing in central Taiwan. Genmaicha – is a blend of Japanese green tea (sencha) along with well-toasted brown rice (genmai). The rice adds a slightly nutty taste. The mild flavor of genmaicha and it’s low caffeine content make it an ideal after-dinner tea. Green Tea – are the least oxidized of all the teas and are categorized by the firing method and craftsmanship technique; steamed, pan-fried, oven-baked, half-roasted, half-baked, hot-air roasted, and sun-dried. Regional nuances, the season of harvest, the style of leaf and the plucking standard – all become apparent when tasting the various types of green teas. Most green teas brew best at water temperatures around 170-175ºF (75-80ºC), but some require higher or lower temperatures. Gong Fu – refer to the Chinese tea ceremony. While the process can look complex, it is not truly a formalized ceremony. Gong fu translates as ‘right effort’ and cha means ‘tea’. Thus, gong fu cha refers to the effort put forth to get the best flavor from a tea. In many ways, the resulting cup is like an espresso. By contrast, western brewing methods create something like a big cup of coffee, or as they call it in Europe – ‘americano’. By using a small brewing vessel, tea is being steeped in concentrated amounts. Hot water is added to the same tea leaves many times. Each infusion is tested independently to observe changes in flavor. In this way, tea drinkers can appreciate the many qualities of the tea. This method also maximizes the quantity of brewed tea from each serving of leaves. Below is the list of utensils that are traditionally used when conducting Gong Fu: • Gaiwan or Yixing – two different types of tea vessels. See the corresponding descriptions. • Cha He – ‘tea box’ – a vessel for the introduction of tea. It is customary in China to first look at the tea in the cha he and then ‘deep face’ into it; inhaling, exhaling, and inhaling once more, deeply through the nose. It allows for the participants to evaluate the tea that they will be drinking, be introduced to the look and aroma of the tea leaves and to gently ‘wake’ up the tea by warming it with the breath. • Cha Hai – ‘sea of tea’ or ‘bowl of impartiality’. It’s a vessel that serves to control the strength of the brew. After brewing the tea for a certain amount of time either in a yixing or in gaiwan, tea should be decanted into a cha hai, from which it gets poured into individual cups. This method ensures that the tea leaves do not continue to steep in between each pour. In Chinese cha hai is also called ‘goon dao bai’ or ‘bowl of impartiality’ because it lets each participant enjoy the same brew. • Cha Ban – is the tray or table for Chinese tea ceremony on which tea objects are kept and tea is prepared. Since plenty water gets spilled during a traditional ceremony, it is very useful to keep an empty tray underneath the openings of the cha ban. • Cha Shao – scoop, used for transferring tea from the tea container to the cha he. • Cha Shi – spoon used for transferring tea from the cha he to a gaiwan or yixing. • Cha Jia – tweezers used for picking up a hot cup or to pick a tea leaf out of a tea vessel. • Cha Zhen – pin used for clearing the small filtering holes in a yixing, that can get blocked by the tea leaves. • Cha Lou – tea funnel, used for directing the flow of tea into the yixing and to prevent it from overflowing. • Cha Tong – a container used to store the utensils listed above. GongFu that recently became a synonym for the Chinese tea tradition has originated in the Chaozhou region. It has gained widespread popularity around the 1970s, first in Taiwan and then in Mainland China. Gunpowder Tea – a type of green tea. Its leaves are rolled into pellets that resemble gunpowder grains. The taste of this tea is a bit smokey. Gunpowder tea contains more caffeine than average green tea, so it may serve well as a ‘wake-up’ beverage. Gu Shu – means "ancient tree", usually referring to pu-erh tea that is made of large leaves from very mature, old tea trees, that sometimes are hundreds of years old. Gyokuro – is regarded as the highest grade of Japanese green tea. It is made only with the first flush leaf (see ‘first flush’) and its special processing results in a tea with a mild, sweet flavor and with fresh, flowery-green aroma. Gyokuro tea bushes are shaded from direct sunlight for 20 days prior to harvesting. This makes the tea plant stack on theanine, which gives Gyokuro leaves their sweetness.

Hei Cha – literally "dark" or "black" tea, is referring to post-fermented teas, such as shou (ripe) pu-erh and alike. It is the type of tea that has undergone microbial fermentation by exposing the tea leaves to humidity and oxygen. Not to be confused with what in the West is called "black tea", which in Chinese is called "hong cha" – red tea. Herbal Tea – also called tisane (pronounced as tea-zahn) is a major part of the tea world, although it is not technically tea. What is commonly referred to as "herbal tea”, is actually an infusion or decoction made from a plant (or plants) other than Camellia Sinensis (the plant from which all true teas (i.e. white, green, oolong, black and pu-erh teas) are made from). Tisane is caffeine free and can be served hot or cold. While some tisanes have a long history of medicinal use, others are consumed simply for enjoyment. Tisanes are usually categorized by what part of the plant they come from. Here are some examples of each major category of tisanes: ◦ Leaf tisanes: lemon balm, mint, lemongrass and French verbena ◦ Flower tisanes: rose, chamomile, hibiscus and lavender ◦ Bark tisanes: cinnamon, slippery elm, and black cherry bark ◦ Root tisanes: ginger, echinacea, and chicory ◦ Fruit/berry tisane: raspberry, blueberry, peach, and apple ◦ Seed/spice tisanes: cardamom, caraway, and fennel Often, tisanes are made from either a blend of plants or from multiple parts of the same plant. Hishaku – a bamboo ladle used in the Japanese tea ceremony for transferring hot water from a kettle (Chagama or Kama) into a Chawan – a bowl in which matcha gets whisked and consumed from. Houhin – is a Japanese vessel for brewing tea, similar to Shiboridasshi. Compared to shiboridashi it has a wider lip-spout. But the main difference is that Houhin has a strainer (shiboridashi doesn't). Therefore it is often used to brew smaller-leaf teas. Hojicha – Japanese green tea that is produced by roasting bancha or kukicha. The result is a tea with no bitterness and a woody char taste. There can be both lighter and more deeply roasted Hojicha. Unlike other Japanese teas, Hojicha has a distinct reddish-brown color when brewed. Lower in caffeine, Hojicha makes a great after-dinner tea. Hong Cha – literally "red tea", is referring to fully fermented tea, known in the West as "black tea". Not to be confused with Hei Cha ("dark tea" in Chinese), which means post-fermented tea, such as shou (ripe) pu-erh. Hongcha is well known as an afternoon tea because of its mellow and sweet flavor. Unlike green tea processing which attempts to preserve the green color of fresh tea leaves, black tea processing encourages the tea leaves to oxidize and change color from green to coppery-red. This change in leaf color is referred to as oxidation. Being fully fermented, Black (or Red) Tea has dark leaves and produces a deep colored liquid. As well as tender, profound characteristics. Most black teas brew best at water temperatures of around 195-205ºF (90-95ºC). Huang cha – means Yellow Tea. Yellow Tea is a step up from green tea, being made through the process of micro-fermenting. The technique involves the wok fry process – very much like in green tea production, but for a shorter duration at a reduced temperature. The tea leaf, being only partially dried, traps the moisture inside, which allows it to oxidize and ferment the tea to various degrees – “yellowing” the leaves. There are five main varieties of the yellow tea: Jun Shan Yin Zhen (Silver Needle Yellow Tea) Huo Shan Huang Ya Da Ye Qing Huang Tang Meng Ding Huang Ya Hui Gan – refers to a sweet finish in the back of the throat. If used in reference to pu-erh it means the sweet finish that follows the initial bitterness or a Sheng. It may also be used to describe any kind of long-lasting tea-finish. Some describe Hui Gan as an "echo of the tea".

Ichi-go ichi-e – "one time, one meeting". It's a Japanese idiom that describes the concept of treasuring every moment that we spend with friends and those who are dear to us. Every meeting and every moment of this meeting is unique and will never happen again. Therefore, during our meetings, we should be mindful of the present and cherish the time that we get to spend together. This concept is usually associated with the Japanese tea ceremony chanoyu. Iron Goddess ('Tie Guan Yin') – is a very popular oolong tea. It uses only leaves, not buds. The picking standard for Tie Guan Yin is three to four leaves of medium to large opening, with stems. The witted leaves are shaken 3 to 5 times, with 2-hour breaks in between these procedures. This shaking technique is the most essential and skilled part in making Oolongs. It is an intuition-based knowledge gained only with experience. When drinking a Tie Guan Yin one can feel a tightening sensation at the end of one’s tongue along the cheeks where the umami receptors are, giving a sour feeling but not sour taste. Another giveaway for high-quality Tie Guan Yin is its airy and bright long-lingering aftertastes. Also, the “lingering throat sensation” (sweetness) which is similar in other high-quality teas is markedly sought after. Regarding the color, a whiter, or less colored liquid is best.

Japanese tea – the main type of tea that is produced and consumed in Japan is green tea. Japanese green teas are generally classified according to their type of cultivation, processing method and regional origin. Gyokuro – is regarded as the highest grade of Japanese green tea. It is made only with the first flush leaf (see ‘first flush’) and its special processing results in a tea with a mild, sweet flavor and fresh, flowery-green aroma. Gyokuro tea bushes are shaded from direct sunlight for 20 days prior to harvesting. This makes the tea plant stack on theanine, which gives Gyokuro leaves their sweetness. Shincha – the year’s very first harvest of green tea, celebrated for its fresh and lively flavor, naturally sweet finish and smooth umami character. Accessible for only a very short period of time, the much anticipated first harvest captures the season’s most refined flavors. In Japanese, ‘shin’ means new and ‘cha’ means tea. Shincha harvest is in mid-April when young green tea leaves contain naturally higher concentrations of nutrients and vibrant flavors, the result of wintertime dormancy. It’s limited availability and exquisite taste usually commands higher prices. Sencha – is the most common variety of Japanese green tea. Sencha can be translated as "roasted tea". The term refers to an older style of processing Japanese green tea that was influenced by Chinese tea processing methods. Today, most sencha is steamed instead of pan-roasted. Sencha is highly regarded for its delicate sweetness, mild astringency and flowery-green aroma. The quality of sencha will vary depending on origin, time of harvest and leaf processing techniques. Tencha – is harvested between May and June, and is grown almost exclusively to make matcha. Tencha tea bushes are shaded for 3–5 weeks prior to harvest, which blocks the tea bushes from the sun's energy. Shading forces the tea bush to draw up nutrients stored in its roots and grow wide, thin, tender tea leaves in a struggle to gather more light. It results in boosted levels of natural plant sugars, amino acids and caffeine, along with decreased levels of catechins, giving high-quality matcha it is distinctively sweet, umami-rich flavor with a creamy texture and low bitterness. After the being harvested tencha leaves are milled. The speed at which tencha is being stone-grounded plays an important role in the flavor and color of the matcha powder that results from it. The slower speed of grinding reduces the friction and the heat that gets applied to the tencha leaf, helping to preserve its vivid green color and the fresh flavor, whereas faster-grinding speeds can "toast" the tencha leaf and cause its bright color to fade to a greenish yellow. Kabuse Cha – is a type of sencha that is shaded for about 2 weeks prior to harvest. Kabuse Cha tends to have a mellower flavor and subtler color than sencha, which is grown under direct sunlight. Bancha – means “common tea”. Bancha is essentially a lower grade of sencha that is harvested during the summer and autumn. Bancha usually contains larger leaves and upper stems, which are discarded during the production of sencha. Compared to sencha, bancha is less aromatic and more astringent. Nonetheless, Bancha is loved in Japan for its robust flavor and overall strong character. Kukicha – is known as twig tea. Kukicha consists of a blend of leaves with the stems and stalks that are normally discarded during the production of gyokuro and sencha. The flavor of Kukicha is light and refreshing with a mild sweetness and its aroma is fresh and vegetal. Hojicha – is produced by roasting bancha or kukicha. The result is tea with no bitterness and a refreshing roast taste. There is light as well as more deeply roasted Hojicha. Unlike other Japanese teas, Hojicha has a distinct reddish-brown color when brewed. Lower in caffeine, Hojicha makes a great after-dinner tea. Genmaicha – is a blend of sencha with well-toasted brown rice (genmai). The rice adds a slightly nutty taste. The mild flavor of genmaicha and its low caffeine content make it an ideal after-dinner tea. Jian ware (also known as Jian Zhan or Tian Mu Porcelain) – a type of Chinese black porcelain originating from Jianyang, Fujian province. The Jian Zhan is the pinnacle of black porcelain, and it saw its rise during the Song Dynasty. The particular style of pottery was deeply studied amongst Japanese potters for use during Japanese tea ceremonies — chanoyu. The style came to be referred to as Tenmoku in Japan. While in China, this style slowly gave way to Yixing ware, it continued flourishing in Japan, where it became a national treasure. Nowadays, there are but a few artists who are trying to revive the original Jian teacup making in China. A Jian teacup is known for its simple shape, yet heaviness and sturdiness, which feels very pleasant in the hands. The style is characterized by the subtle effects in the glazes, which can only be achieved with a high-iron glaze and high firing temperatures, using special kilns. These patterns are characterized as follows: rabbit's hair, oil drop, and partridge feathers. The clay used for Jian pottery is very high in iron and requires a very high temperature for firing. When drinking tea from Jianzhan, the temperature of the brew will stay pleasantly warm for a long time. Furthermore, the qualities of the teacup soften the water, making it more alkaline, smooth, and flowing. When comparing the water side by side with a regular porcelain teacup, the difference doesn't go unnoticed. Jin Xuan – often referred to as “Milk Oolong” is the high-mountain oolong tea, primarily from Taiwan. It has a buttery sweet taste with a fragrance that carries light notes of milk. Contrary to the myth, the buttery taste of Jin Xuan is not obtained through steeping or steaming the tea leaves in milk before roasting. Its unique taste is obtained by properly oxidizing and processing the tea that is grown at high altitudes of Taiwanese mountains. Due to very high popularity, today’s market is flooded by low-quality, artificial ‘Milk Oolongs’, that are produced using additives. A flavored Jin Xuan can be easily recognized: the added flavors are significantly masking the natural tea flavor. The natural Jin Xuan has only a very slight milky scent.

Kabuse Cha – is a type of Japanese green tea, sencha, that is shaded for about 2 weeks prior to harvest. Kabuse Cha tends to have a mellower flavor and subtler color than sencha that is grown under direct sunlight. Kama (or Chagama) – a kettle or a cast iron pot used in a Japanese tea ceremony to heat the water for tea Keemun – is a famous Chinese black tea which is produced exclusively in the Qimen County of Anhui Province, between the Yellow mountains and the Yangtze River. To produce Keemun the leaves have to go through slow oxidation and withering process that results in smoky notes, and a gentle, malty, non-astringent taste. Kintsugi (also known as Kintsukuroi) – is the Japanese art of repairing broken pottery by applying lacquer mixed with powdered gold or other precious metals. It is part of a philosophy that treats breakage and repair as part of the history and the character of an object, something that should be proudly displayed rather than something to disguise. Koicha – is an extremely thick Japanese tea, made with ceremonial grade matcha. It is reserved only for tea ceremonies and is always enjoyed alongside wagashi, the traditional Japanese sweets. To prepare koicha, use 4 chashaku of ceremonial grade matcha per 50ml of water. Kukicha – is known as twig tea. Kukicha consists of a blend of leaves with the stems and stalks that are normally discarded during the production of gyokuro and sencha. The flavor of Kukicha is light and refreshing with a mild sweetness and its aroma is fresh and vegetal. Kyusu – Japanese teapot. There are 5 different types of kyusu: • Yokode no kyusu – literally "side hand teapot”. Originally, this shape made it easy to pour when sitting on a tatami mat in a traditional Japanese room, as the host would sit across from the guest, rather than pour tea from the side or from behind. Kyusu has a handle that is placed 90 degrees from the spout. This is widely used in Japan for preparing sencha green tea. • Atode no kyusu – this type of teapot has a round handle on the opposite side from the spout. This type of teapot is probably the most widely used around the world. In Japan it is mainly used for non-Japanese teas. • Houhin – a houhin is a kyusu without a handle. Compared to other types of kyusu it has a wider spout, so it is often used to brew smaller-leaf teas. The main feature of houhin is a strainer. Although houhin does not have a handle, gyokuro always steeped using water of around 60 degrees or lower, so there is no concern of burning hands. • Shiboridashi – is a kyusu very similar to Houhin, but Shiboridashi is wider and not as tall and is used mainly to brew gyokuro and sencha. It is very similar to Chinese gaiwan, but with Shiboridashi one doesn't have to adjust the gap between the lid and the body – the body of the vessel has a lip-spout at the top and the lid serves as a filter, holding tea leaves inside and ensuring smooth flow of tea. It doesn't have a strainer, so it is often used to brew larger-leaf teas. • Uwade no kyusu – this kyusu is shaped like a kettle with a handle above the body. Because its larger size, compared to other types of kyusu, it becomes handy when serving many people. Recommended for teas such as hojicha and bancha.

Lao Ban Zhang – is an area in Yunnan Province, China, famous for its production of pu-erh tea. Pu-erh from Lao Ban Zhang is called King of Pu-erh and is the most prized as well as the most counterfeited tea. The real Laobanzhang pu-erh poses a uniquely strong, bold and complex taste and it can be aged for decades, always changing and developing more depth and texture. Lao Cong – means "old bush", usually referring to Shu Xian Oolong tea from Wuyi Mountain that is made with leaves from mature tea bushes that are over 50 years old. Maturity of a plant usually results in a smoother, multi-layered flavor. Lapsang Souchong – is a black tea that is grown in Wuyi Mountains, Fujian Province, China. It is one of the world’s most important tea producing regions. The tea is being grown on a highly prized mineral-rich soil. There are two types of this tea: smoky and non-smoky. Smoky Lapsang Souchong leaves are being smoke-dried over pinewood fire, taking on a uniquely smoky flavor. Liu Bao – fermented Dark Tea (Hei Cha) from Guangxi Province, usually aged in bamboo baskets. Lu Cha – Green Tea, referring to slightly oxidated tea.

Matcha – is a traditional Japanese green tea powder produced by stone-milling a shade-grown green tea called tencha into a fine powder. It is the central piece of the Zen-inspired and highly artistic Japanese tea ceremony. It is the cornerstone of the Japanese tea culture. Introduced in the 12th century by the Buddhist monk who returned home from China, Matcha was the first type of tea ever tried in Japan. The birthplace of Matcha is considered to be Uji region of Kyoto Prefecture, as the first plants of tea, brought from China, were transplanted to that area. Today, Uji region is where the best-quality matcha in Japan is produced. The quality of matcha greatly depends on the tea bush cultivar, shading technique, and picking standard used to produce tencha. Tencha is harvested just once per year between May and June and is grown almost exclusively to make matcha. Tencha tea bushes are shaded for 3–5 weeks prior to harvest using a traditional frame-and-thatch technique known as tana, which blocks 70-85% of the sun's energy from reaching the tea bushes. Shading inhibits photosynthesis in the tea plant, boosting chlorophyll levels and creating a deep green leaf color. The tea bush draws up nutrients stored in its roots and grows wide, thin, tender tea leaves in a struggle to gather more light. These plant adaptations all result in boosted levels of natural plant sugars, amino acids and caffeine, along with decreased levels of catechins, giving high-quality matcha its distinctively sweet, umami-rich flavor with a creamy texture and low bitterness. The highest quality matcha is milled using traditional granite stone wheels. Stone-milling tencha into matcha results in a smoother, richer, creamier matcha than the matcha that comes from the more common, ball-milling technique. What plays an important role in the flavor and color of the finished matcha powder is the speed at which tencha is stone-ground. Slower grinding speed reduces the friction and heat that is applied to the tencha leaf, helping to preserve matcha's vivid green color and fresh flavor, whereas faster-grinding speeds can "toast" the tencha leaf and cause its bright color to fade to a greenish yellow. There are two main cultivars of Tencha: Yabukita – matcha produced from Yabukita is lighter in color and has more of "shibumi" (can be translated as tartness or bitterness). 75% of matcha produced in Japan comes from Yabukita cultivar. Okumidori – harvested a week later than Yabukita. Matcha that comes out from this cultivar of tencha is darker and sweeter than the one that comes from Yabukita. Matcha is unique among teas in that when we drink matcha, we consume fresh green tea leaf itself, ground and whisked up into an energizing, refreshing bowl. Milk Oolong (‘Jin Xuan’) – Jin Xuan, often referred to as “Milk Oolong” is the high-mountain oolong tea, primarily from Taiwan. It has a buttery sweet taste with a fragrance that carries light notes of milk. Contrary to the myth, the buttery taste of Jin Xuan is not obtained through steeping or steaming the tea leaves in milk before roasting. Its unique taste is obtained by properly oxidizing and processing the tea that is grown at high altitudes of Taiwanese mountains. Due to very high popularity, today’s market is flooded by low-quality, artificial ‘Milk Oolongs’, that are produced using additives. A flavored Jin Xuan can be easily recognized: the added flavors are significantly masking the natural tea flavor. The natural Jin Xuan has only a very slight milky scent

Nong Xiang – "Strong Fragrance" refers to the traditional style of processing oolong teas. To remove moisture the leaves are first left to wither, then they get rolled and, in the end, are given a long and slow roast over a charcoal fire. As a result of these steps, the high and sharp notes are fading and the tea becomes more mellow, rich, nutty and toasty. This method requires lots of work, attention and craftsmanship, and is slowly getting forgotten as the other method – Qing Xiang, is gaining popularity.

Okumidori – cultivar of Tencha from which Matcha is produced. Matcha that comes out from this cultivar of tencha is darker and sweeter than the one that comes from Yabukita. Oolong Tea – oolong (wu long) refers to a category of semi-oxidized teas (they fall between un-oxidized green teas and fully oxidized black teas) that can only be made from certain types of tea bush growing in specific geographical regions. The production methods for oolong tea are known to only a few regions of the world. Today, the main production regions are in Fujian, Guangdong and Taiwan. Oolong teas are being produced from larger, more mature leaves. During processing the leaves are shaken and then the edges of the leaves are left to “bruise”. This brings the brownish-red color to the edges, while the inside of the leaves stays green. The actual amount of oxidation depends on the desired finish of the tea, as well as the skill of the tea maker. This can result in oolong teas that are lightly fermented, like pale delicate-tasting green teas, to forms which are almost fully fermented, like dark and bold flavored black teas. The production of oolong tea requires some of the most artisanal and sophisticated skills of tea making. Oolong tea artisans are much like boutique winemakers. Most oolong teas are sold under simple trade names (e.g., Tie Guanyin, Shui Xian, Dong Ding, Dancong). However, experts categorize and understand oolong by its region, age, bush variety and season of harvest, just like wine. Most oolong teas brew best at water temperatures of around 185-195ºF (85-90ºC). Some require even higher temperatures.

Pouchong – better known as Baozhong, is a lightly oxidized tea that falls somewhere between green and lightly oxidized oolong tea. Bao Zhong is often referred to as oolong tea due to its floral notes and lack of green teas' sharpness. It's an early spring tea that is being grown primarily in Fujian, China and Pinglin, Taiwan Pu-erh tea – There are two distinct types of Pu-erh: Sheng Pu-erh (the raw or green type) and Shu Pu-erh (the ripened or black type). Both Shu and Sheng Pu-erh teas are made from a sun-dried tea called Saiqing Mao Cha. After fermentation and roasting, pu-erh tea is aged, often for many years, resulting in its dark color and bold, mellow flavor. Like Champagne or other regionally specific foods and beverages, pu-erh is a geographically indicated product. This tea can only be produced and fermented in southern Yunnan using sun-dried green tea from specific tea varieties found in Yunnan, Laos, Burma and some parts of Thailand and Vietnam. Being fully oxidized, pu-erh tea has significant health benefits, especially for weight loss. It is highly regarded thought South East Asia, where it is an essential part of the food culture, as a slimming and naturally safe dieter's tea. Most pu-erh teas brew best at water temperatures of around 200-210ºF (95-99ºC).

Qing Xiang – "Clear Fragrance," refers to the style of processing oolong teas. Qing Xiang Oolongs are lightly oxidized (no more than 20-30%) and gently roasted. As a result, the Qing Xiang Oolongs taste fresh, floral and naturally creamy. This style was developed in relatively recent past and became very popular among the tea producers as this processing method requires lesser effort. The other well-known (and more traditional) method of processing Oolong Teas is Nong Xiang.

Raw vs Ripe Pu-erh (Sheng vs Shu Pu-erh) Raw (Sheng) Pu-erh is a pu-erh that is made from non-fermented green tea leaves that were picked, quickly roasted, sun-dried and then steamed to be compressed into round disks called cakes. After which the cakes are aged until the tea’s taste is properly transformed. Because raw pu-erh is not fermented and doesn’t go through the piling process, it retains a fresh scent as well as a little bit of astringency, with a sweet aftertaste. Ripe (Shu) Pu-erh is pu-erh that is made from black tea – the one that is fermented. At first, shu pu-erh goes through the exact same steps as the sheng pu-erh. However, at the stage of producing the cakes, it undergoes the following procedure, called ‘wet piling’ • The leaves get piled up to a certain height that is usually around 70 cm, but different tea masters have their own preferences. • The piled tea gets wetted with water, and then coved by a linen cloth. This step allows the tea to stay warm and creates a humid environment to accelerate the fermentation. • After the tea ferments to a certain degree, it gets unpiled and ventilated. Depending on the degree of such fermentation, pu-erh turns from green or yellow to a reddish-brown color. You can tell the degree of wet piling by the color of the liquid – the darker the liquid gets, the higher the wet piling degree, and vice versa. The process of piling transforms the tea’s taste to a very thick one with an earthy aroma. "Rock Rhyme" (Yan Yun) – in Chinese Yan means rock, which refers to Wuyi Shan terroir. Hence the name "Yan Cha" – Rock Tea. Yun, on the other hand, is a more abstract term. In music, the term Yun is used to define a certain rhythm that coats the listener with delight. The best way to describe Yan Yun would be a gracefulness of Yancha that exhibits all of the qualities, tying together taste, aroma, mouthfeel, and the feeling we get after sipping the tea.

Sencha – is the most common variety of Japanese green tea. Sencha can be translated as "roasted tea". It comes from an older style of processing Japanese green tea that was influenced by Chinese tea processing methods. Today, most sencha is steamed instead of pan-roasted. Sencha is acclaimed for its delicate sweetness, mild astringency and flowery-green aroma. The quality of sencha will vary depending on origin, time of harvest and leaf processing techniques. Senchado – is the Japanese tea tradition of preparing and drinking sencha and gyokuro. It originated at the end of 17th, beginning of 18th century. Shiboridashi – Japanese vessel for brewing tea, similar to gaiwan. It has a lip-spout at the top and the lid serves as a filter, holding tea leaves inside and ensuring smooth flow of tea. Shiboridsashi has no strainer. Therefore it is usually used for teas with larger leaves. Shincha – the year’s very first harvest of Japanese green tea, celebrated for its fresh and lively flavor, naturally sweet finish and smooth umami character. Accessible for only a very short period of time, the much anticipated first harvest captures the season’s most refined flavors. In Japanese, ‘shin’ means new and ‘cha’ means tea. Shincha harvest is in early April when young green tea leaves contain naturally higher concentrations of nutrients and vibrant flavors, the result of wintertime dormancy. Its limited availability and exquisite taste usually command higher prices. Silver Needle Tea (‘Bai Hao Yin Zhen) – is a type of white tea that is produced in Fujian Province, China. Amongst white teas, this one is the most prized as only the top buds are used to produce it. Only the first flush is used in making Bai Hao Yin Zhen and as a result, it has a delicate fragrance with a long lingering sweetness. Spring Snail Green Tea ('Bi Luo Chan') – is one of the most famous and praised Chinese green teas. It is grown in the Dongting mountain region near Lake Tai, Jiangsu. Bi Luo Chan is made of the freshest and most tender tea leaves. It is full of vitamins, antioxidants and tastes fruity, with a floral aroma.

Tea – is the second most consumed drink in the world, surpassed only by water. What may come to many as a surprise is that all teas (i.e. White, Green, Yellow, Oolong, Black, and Pu'erh) come from the same plant – Camellia Sinensis. Camellia Sinensis is a sub-tropical, evergreen plant native to China. However since the early 19th century, when it was brought to India, it is grown around the world. Depending on the season when the leaves of Camellia Sinensis are harvested and on the different techniques that are used to process the leaves after the harvest, different kinds of tea come to life. Therefore "tea" is everything that is derived from the Camellia Sinensis plant. Anything else, while sometimes called "tea", is more accurately referred to as an herbal tea or tisane. Tisanes include chamomile, rooibos and fruit teas. Tea Drunk / Tea High – (Cha Zui) is the feeling we get from the psychoactive components of Camellia Sinensis, the plant from which all teas are made from. This plant has several vital components that give us the feeling of being tea drunk. Such elements are: caffeine – provides energy; L-theanine – stimulates alpha brain waves and by doing so puts us in a state of alertness and creativity; and catechins – the antioxidants. Being tea drunk or high on tea one may feel very light, almost flying. Creative. Emotional and introspective. Uplifted, happy, giggly and silly. Content, peaceful and blissful. Meditative and philosophic. Trippy. Relaxed. Feeling a deep connection with everything and everyone around you. If you are drinking tea with family or friends, you might feel exceptionally grateful to be in their company at the moment. The best teas for getting tea drunk are the high-quality teas that have the highest content of the elements mentioned above. For example, shade-grown Japanese green teas, such as Matcha and Gyokuro; Teas made from the very top leaves and the buds, such as Bai Hao Yin Zhen (Silver Needle) White Tea; and aged tea, such as Fuding Shou Mei White Tea. More fermented teas such as Oolong (especially the dark ones) and red (black) teas are not ideal for reaching the state of being tea drunk. Teaism – is the term that is used to describe a tea-culture that is cultivating certain aesthetics. One of the cornerstones of teaism is a sense of focus and concentration while making and tasting tea. Tencha – is harvested between May and June, and is grown almost exclusively to make matcha. Tencha tea bushes are shaded for 3–5 weeks prior to harvest, which blocks the tea bushes from the sun's energy. Shading forces the tea bush to draw up nutrients stored in its roots and grow wide, thin, tender tea leaves in a struggle to gather more light. It results in boosted levels of natural plant sugars, amino acids and caffeine, along with decreased levels of catechins, giving high-quality matcha its distinctively sweet, umami-rich flavor with a creamy texture and low bitterness. After the being harvested tencha leaves are milled. The speed at which tencha is being stone-grounded plays an important role in the flavor and color of the resulting matcha powder. Slower grinding speed reduces the friction and heat applied to the tencha leaf, helping preserve its vivid green color and fresh flavor, whereas faster-grinding speed can "toast" the tencha leaf which causes the bright color to fade to a greenish yellow. There are two main cultivars of Tencha: Yabukita – matcha produced from Yabukita is lighter in color and has more of "shibumi" (can be translated as tartness or bitterness). 75% of matcha produced in Japan comes from Yabukita cultivar. Okumidori – harvested a week later than Yabukita. Matcha that comes out from this cultivar of tencha is darker and sweeter than the one that comes from Yabukita. Tenmoku – also known as Jian Zhan pottery is a type of Chinese black porcelain originating from Jianyang, Fujian province. Pottery has existed in Fujian province since the time of the Northern and Southern Dynasties (220–589). However, the Jianzhan teacup saw its rise during the Song Dynasty (960 - 1279). Nowadays, it is revered as the pinnacle of black porcelain ware. In the Song Dynasty's "The Record of Tea" it was said about Jian Zhan: "Tea is of light color and looks best in black cups. The cups made at Jianyang are bluish-black, marked like the fur of a hare. Being of rather thick fabric, they retain the heat so that when once warmed through, they cool very slowly, and they are additionally valued on this account. None of the cups produced at other places can rival these. Blue and white cups are not used by those who give tea-tasting parties." In 1335, during the Kamakura period, a Japanese monk who was practicing in China brought back a Jian tea cup with him. In Japan, the style started to be known as Tenmoku, which is the Japanese way to say Tian Mu. Following the Song Dynasty, the Chinese elite switched to favor loose leaf tea. Loose leaf tea required steeping in teapots, thus Yixing ware became the teaware of choice. Since that era forward Yixing ware continued flourishing in China while Jian Zhan became all but abandoned. It continued to prosper in Japan, where it is known as Tenmoku. Nowadays, it is a national treasure in Japan Since the 1900s, there has been a wave of potters in China dedicated to reviving this beautiful old part of Chinese culture. Under the guidance of some revered Japanese tenmoku potters, they have been reclaiming the style, rebuilding old kins, as well as making new ones. Tetsubin – is a Japanese teapot made of cast-iron. The history of Tetsubin starts in the 16th century. Its popularity quickly grew, for it was used to brew sencha – a less formal tea than the powdered ceremonial tea matcha. Made of cast-iron tetsubin posses great heat-retaining quality. Nowadays tetsubins are often glazed with enamel which prevents rusting and makes it easy to clean. Glazed titsubin is called "tetsu kyusu". It is not meant to be put on a stove for water-heating purposes as the excessive heat will damage the enamel coating. Tie Guan Yin (‘Iron Goddess’) – It uses only leaves, not buds. The picking standard for Tie Guan Yin is three to four leaves of medium to large opening, with stems. The witted leaves are shaken 3 to 5 times, with 2-hour breaks in between the procedures. This technique is the most essential and skilled part in making Oolongs. This is an intuition based knowledge gained only with experience. When drinking a Tie Guan Yin one can feel a tightening sensation at the end of one’s tongue along the cheeks where the umami receptors are, giving a sour feeling but not sour taste. Another giveaway for high-quality Tie Guan Yin is its airy and bright long-lingering aftertastes. Also, the “lingering throat sensation” (sweetness) which is similar in other high-quality teas is markedly sought after. Regarding the color, a whiter, or less colored liquid is best. Tisane – (pronounced as tea-zahn) also called “herbal tea”, is a major part of the tea world, although it is not technically tea. What is commonly referred to as "herbal tea”, is actually an infusion or decoction made from a plant (or plants) other than Camellia Sinensis (the plant from which all true teas (i.e. white, green, oolong, black and pu-erh teas) are made from). Tisane is caffeine free and can be served hot or cold. While some tisanes have a long history of medicinal use, others are consumed simply for enjoyment. Tisanes are usually categorized by what part of the plant they come from. Here are some examples of each major category of tisanes: ◦ Leaf tisanes: lemon balm, mint, lemongrass and French verbena ◦ Flower tisanes: rose, chamomile, hibiscus and lavender ◦ Bark tisanes: cinnamon, slippery elm, and black cherry bark ◦ Root tisanes: ginger, echinacea, and chicory ◦ Fruit/berry tisane: raspberry, blueberry, peach, and apple ◦ Seed/spice tisanes: cardamom, caraway, and fennel Often, tisanes are made from either a blend of plants or from multiple parts of the same plant. Tokoname – refers to a type of Japanese pottery, like Yixing or Zi Sha in China. It is stoneware and ceramics produced in Tokoname, Aichi, in central Japan. The tradition of Tokoname pottery dates back to the 12th century and is highly regarded nowadays. Tuocha – meaning 'dome-shaped tea’ is a compressed tea, usually pu-erh. Its shape resembles a bird's nest and it could range in weight from 3gr to 3kg. Most commonly Tuocha comes in the size of a single serving.

Urvashi- Your favourite tea sommelier at Suneheri Dhoop Si Tum Umami – used not only in reference to tea, but in reference to taste in general. Umami or ‘savory taste’ is one of the five basic tastes, with sweetness, sourness, bitterness, and saltiness. It is described as brothy or meaty. Usucha – "thin matcha". Unlike in "koicha", more water and less matcha powder are used when making usucha, which results in a smooth, latte-like drink.

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Wabi-sabi – is a philosophical concept centered on the acceptance of impermanence and imperfection, and on finding beauty in it. "Wabi" means rustic simplicity and quietness; "Sabi" means beauty and serenity that comes with age. Wabi-sabi can be explained as "wisdom in natural simplicity." The embodiment of this concept may be seen in certain styles of Japanese pottery where the items used are often rustic and simple-looking, with shapes that are not quite symmetrical, and colors or textures that appear to emphasize an unrefined or simple style. White tea – being a rare tea, white tea is the least processed among the five different teas and is made of the most tender and fresh buds and leaves. It is harvested only during the spring season. The production utilizes the gentle process of withering, curing, and drying which give white teas delicate flavors, a smooth mouthfeel, as well as a subtly fruity or sweet finish. White teas tend to have less bitterness than other teas and can be more forgiving of water temperature and infusion times than green teas. Most white teas come from medium-leaf tea bush varieties that yield white-silvery sprouts and leaves. They are delicately hand-harvested only once a year for a few weeks in early spring when the weather is consistently cool and dry. The withering process of white tea raises an abundance of silvery-white hairs on the dried tea leaves and buds. Authentic white teas such as White Peony are multi-colored like autumn leaves and are covered with a silver-white "down" that resembles skin of a ripened peach. Silver Needle, the premier style of white tea, consists of only silvery-white sprouts shaped like needles without attached leaves. Most White teas brew best at water temperatures of around 185ºF (85ºC). Wuyi Rock Tea – is an oolong or black tea that is grown in the Wuyi mountains of northern Fujian, China, which is one of the world’s most important tea producing regions. Wuyi Rock tea is grown on rocky and mineral-rich soil, hence the name. This tea, made from the leaves of older bushes, is limited in quantity and therefore is significantly more expensive. The Wuyi Mountain Area can be divided into four sub-areas: • Zhengyan – a National Reserve area, where no pesticides are allowed. The area is very biodiverse and has a unique microclimate. In Zhengyan, it is foggy and rains all year long, and the soil is very rich in minerals. Zhengyan is the core Wuyi area that consists of 36 peaks and 99 cliffs. • Banyan – means "Hlaf-Rock". The term is used to identify tea that is growing around the edges of the National Park. Tea from this area may be grown with the use of pesticides. • Zhou Cha – means "River Tea". The term is used to identify tea grown along the Nine Bends River in the Wuyi Shan area. • Wai Shan – means "outside mountain". Describes tea that is grown outside of the areas mentioned above. Amongst the most famous Wuyi Rock teas are Da Hong Pao and Lapsang Souchong. Wuyi Rock Oolong Tea is also known as Yancha. Wu Long – literaly "Black Dragon", is better known as Oolong tea. It refers to a category of semi-oxidized teas (they fall between un-oxidized green teas and fully oxidized black teas) that can only be made from certain types of tea bush growing in specific geographical regions. The production methods for wu long tea are known to only a few regions of the world. Today, the main production regions are in Fujian, Guangdong and Taiwan. Wu long teas are being produced from larger, more mature leaves. During processing the leaves are shaken and then the edges of the leaves are left to “bruise”. This brings the brownish-red color to the edges, while the inside of the leaves stays green. The actual amount of oxidation depends on the desired finish of the tea, as well as the skill of the tea maker. This can result in wu long teas that are lightly fermented, like pale delicate-tasting green teas, to forms which are almost fully fermented, like dark and bold flavored black teas. The production of wu long tea requires some of the most artisanal and sophisticated skills of tea making. Wu long tea artisans are much like boutique winemakers. Most wu longs are sold under simple trade names (e.g., Tie Guanyin, Shui Xian, Dong Ding, Dan Cong). However, experts categorize and understand wu long by its region, age, bush variety and season of harvest, just like wine. Most wu long teas brew best at water temperatures of around 185-195ºF (85-90ºC). Some require even higher temperatures. Wu-Wo Tea Ceremony – this type of tea ceremony originated in Taiwan in the 1980s. Wu-Wo (无我) translates as "void of self" – a Buddhist concept of reaching Nirvana by dissolving the Self. Wu-Wo Tea Ceremony allows many participants to brew tea together and is rooted in GongFu Cha, small pot brewing. Wu-Wo is usually conducted in complete silence. Everyone makes tea using the tea leaves that he has brought. During the ceremony, everyone makes, serves and drinks tea. The main principals of Wu-Wo Tea Ceremony are: • No distinction of social rank • No expectation of a reward • Keeping an open mind • Positive attitude • Constant striving for improvement • Respecting the schedule and abiding the rules • Cooperation

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Yabao – yabao are very young buds that would become offshoot branches on a plant. It can come from a Camellia Sinensis as well as from other plants from Camellia family, such as Camellia Assamica, Camellia Crassicolumna, and Camellia Taliensis. Generally speaking, yabao is known for its light, sweet and crisp taste. Yabukita – a cultivar of Tencha from which Matcha is made. Matcha produced from Yabukita is lighter in color than the one that is made out of Okumidoriand and has more of "shibumi" (can be translated as tartness or bitterness). 75% of matcha produced in Japan comes from Yabukita cultivar. Yancha (Wuyi Yancha) – "rock tea", is referring to oolong teas from the Wuyi region in the north of Fujian Province, China. It is famous for its roasted flavor with mineral, floral and chocolaty notes. Yan Yun ("Rock Rhyme") – in Chinese Yan means rock, which refers to Wuyi Shan terroir. Hence the name "Yan Cha" – Rock Tea. Yun, on the other hand, is a more abstract term. In music, the term Yun is used to define a certain rhythm that coats the listener with delight. The best way to describe Yan Yun would be a gracefulness of Yancha that exhibits all of the qualities, tying together taste, aroma, mouthfeel, and the feeling we get after sipping the tea. Yellow Tea – it is a rare variety of loose leaf tea, with the least amount of production and with very few regions producing it. Being, by far, the rarest in China’s six tea categories, yellow tea, however, is an essential part of China’s long-lived tea tradition and is frequently featured among China’s ‘Ten Famous Teas’ list. Yellow Tea is a step up from green tea, being made through the process of micro-fermenting. The technique involves the wok fry process – very much like in green tea production, but for a shorter duration at a reduced temperature. The tea leaf, being only partially dried, traps the moisture inside, which allows it to oxidize and ferment the tea to various degrees – “yellowing” the leaves. There are five main varieties of the yellow tea: Jun Shan Yin Zhen (Silver Needle Yellow Tea) Huo Shan Huang Ya Da Ye Qing Huang Tang Meng Ding Huang Ya Yixing – is an ancient county (established in 221BC, during Qin Dynasty), in Jiangsu province of China, situated by the delta of Yangtze River. This is where the famous ‘Purple Clay’ or ‘Zi Sha’ teaware is being produced. The other types of clay that are being produced in Yixing and are used for teaware are ‘zhu sha’ (bright red hue of cinnabar with a high iron content) and ‘duan ni’ (made using various stones and minerals in addition to zi ni or zhu ni clay. The color varies from beige, blue, green and black). Today ‘yixing’ became the household name for Chinese teapots and unless one is a true expert, it is hard to establish the authenticity and the origins of teaware sold online. Yixing teapots with a finer, thinner clay are better than their thicker counterparts and are best to use with green, white and oolong teas. Teapots that use a thicker and more porous clay work best for black (red) and pu-erh teas. Chinese clay teapots do not use glazing. The teapot’s clay remains porous with the intention of the tea oils to build up inside the teapot. Over time it smoothes the taste of tea and improves it by adding its own unique “taste” from the accumulated oils. Taking this into consideration, we don’t recommend using the same yixing teapot for brewing different teas unless the teas come from the same family/class of tea, such as different types of green or oolongs. However, even this is not ideal, as some teas from the same family have a strong flavor and in time, their taste can transfer to a more delicately flavored tea. For these reasons, yixing teaware (and teaware in general) should never be washed using detergents, but rather with water only. Yunomi – is a form of a teacup (usually made of ceramic or clay) used in Japan in informal settings. It is taller and not as wide as chawan and usually has a trimmed-, turned- or club-foot. Yuzamashi – is a vessel used in Japan to cool the water before pouring it over green teas such as gyokuro or sencha.

Zi sha – is clay used for making teaware that usually comes from Yixing. Zi sha has excellent porosity and heat handling properties that significantly improves the taste of tea when compared to tea made in glass, porcelain or glazed teapots. The clay has a has a somewhat sandy texture and is made from a mixture of kaolin, quartz and mica, with a high content of iron oxide. The process of making this type of clay is lengthy and has traditionally been regarded as a trade secret. The other types of clay that are being produced in Yixing and are used for teaware are ‘zhu sha’ (bright red hue of cinnabar with a high iron content) and ‘duan ni’ (made using various stones and minerals in addition to zi ni or zhu ni clay). The color varies from beige, blue, green and black).