Assam tea is a black tea produced in the region of the same name, Assam, in India. It is characterized by its full-bodied and subtly woody taste. Robust, it is perfect to start the day.
A blend of different types of teas to create specific and very rich aromas. Among the most popular blends, there is English Breakfast tea, which is a blend of black teas (Assam, Ceylon, etc.).
Buchu is a plant grown only in South Africa, in the Cederberg Mountains north of Cape Town. Its aromatic leaves are used in infusion to obtain a tasty and refreshing drink.
Natural chemical element contained in black, green or white tea, also called theine. Caffeine and theine are actually one and the same molecule.
- Camellia sinensis var. sinensis
Also called tea tree, it is one of the most famous and used varieties of tea in the world. It is mainly cultivated and produced in China.
- Camellia sinensis var. assamica
This variety of Camellia is native to Assam, a tropical region found in northern India. The first Indian tea estate was set up in this city in 1837.
- Camellia sinensis var. cambodiensis
This tea tree originating from Cambodia is a variety widely used for hybridization in order to create new cultivars.
Rich in tannins, organic Ceylon tea from Sri Lanka (a former British colony) is a typically full-bodied black tea. Milk is often added to the preparation.
“Chai” is a Hindi term that simply means “tea”. In our regions, when we speak of “Chai tea”, it is a tea containing milk and various spices.
Process aimed at breaking up the piles of leaves formed during rolling.
- Imperial picking
Picking method applied in imperial China and which consists of selecting a bud and the first leaf of a stem.
- Fine picking
This technique makes it possible to harvest very good quality teas such as Oolong. Only the first 2 leaves and a bud are taken from a stem.
- Average picking
Picking to produce cheap tea with a selection of 3-5 leaves.
A variety obtained by hybridization, usually with Camellias Sinensis species .
A black tea named after a province in northern India, Darjeeling. It is rich in theine and tannin, and has a fruity aroma.
- Second harvest
Period following the first harvest of tea allowing the development of full-bodied teas.
- Earl Gray
A tea blend characterized by the delicious tart flavor of bergamot.
Process taking place in a warm and humid environment, allowing the proliferation of micro-organisms on the leaves. Pu Ehr is a fermented tea.
Dehydration process that involves softening the tea leaf.
A method of preparing tea that involves dissolving tea leaves in boiling water to release all the flavors.
A liqueur is the liquid obtained by infusing tea leaves. The term "infusion" is more generally used.
This drink is obtained from a plant growing in South America. It is one of the three most consumed caffeinated beverages in the world, along with coffee and tea.
A powdered green tea made popular through the famous tea ceremonies in Japan. Matcha is very often used in baking, for making mochi and in green tea ice cream.
- orange pekoe
Term used to describe and classify finely picked black teas, such as Darjeeling, Ceylon and Assam.
The process of giving tea its final color and taste. Black teas are 100% oxidized, Oolong are partially oxidized while green teas do not undergo oxidation.
Oolong or Wulong is a semi-oxidized tea from China and Taiwan.
- Pai Mu Tan
White tea also called Chinese white peony considered the drink of Chinese emperors.
This is the bud, at the end of the tea branch. It is covered with a silver down.
- First harvest
First picking time which generally begins in March and which provides very aromatic teas.
- Pu erh
Chinese dark tea whose leaves are roasted and then fermented.
Period of picking tea leaves which is traditionally done by hand.
Name of a bush in South Africa whose leaves are used to prepare herbal tea. Rooibos does not contain caffeine.
Stage during which the tea leaves, already withered, are rolled on themselves to break the cells and facilitate oxidation. The more the leaves are rolled, the stronger the taste of the tea will be.
Stage of dehydration of the tea leaf under the effect of hot air in order to better preserve it.
Green tea from Japan, where it is the most consumed tea in the country. It is a tea with a fresh and vegetal aroma.
- Lapsang Souchong
Smoked black tea from the Fujian province in China, it has a very marked smoky and woody aromatic flavor. It is mainly consumed by Westerners.
Substance that gives tea its astringency and color.
Theine is a molecule identical to caffeine.
- flavored tea
A tea prepared with flowers or spices, in addition to tea leaves, for the purpose of enhancing flavors or adding natural fragrances.
- white tea
Natural tea with a delicate and refreshing taste whose leaves have undergone only withering and desiccation.
- yellow tea
A rare and famous tea, it is actually green tea or white tea of extraordinary quality. It was reserved for emperors.
Called red tea by the Chinese, it is a fully oxidized tea that has undergone several stages such as withering, rolling and screening.
Non-oxidized tea with a light, vegetal scent.
A process in which tea leaves are heated to high temperatures to stop oxidation and make them soft for rolling.
This operation, which is carried out either by machine or by hand with a sieve, makes it possible to remove any undesirable element (stems, insects, etc.) from the tea leaves to obtain a superior quality.
Organic loose leaf tea has many more benefits than tea bags. The bulk comes in the form of tea leaves that are infused in water. The leaves are of better quality, because they are not reduced to powder and keep all their authenticity .
One of the provinces of China producing the most black tea. It is believed that this is where the first tea bushes grew.