‘Long before tea became a beverage of choice & a way of life, it was used for medicinal purpose’


Tea Glossary

Anti-oxidants – Brewed teas have different types of anti-oxidants than fruits & veggies. Thearubigins, epicatechins & catechins are among those listed in USDA chart. All are considered flavonoids, a type of anti-oxidant.

Assam – A famous black tea producing region in Northeast India. Assam tea, most of which is grown at or near sea level, is known for its body, briskness, malty flavour, and strong, bright colour. Assam teas or blends are often sold as breakfast teas or blended with aromatic spices to form a brew called ‘chai’.

Autumnal (Indian) – Teas that are plucked during the autumn season (Oct-Nov). Darjeeling produces Autumnal Flush teas harvested after the monsoons.

Biodynamic – Biodynamic is a holistic, ecological and ethical approach to farming, gardening, food and nutrition. Biodynamics was first developed in the early 1920’s based on the spiritual insights and practical suggestions of the Austrian writer, educator and social activist Dr. Rudolf Steiner (1861-1925).

Black Tea – By far the most popular type of tea in the West and in the sub-continent, with flavours bold and brisk. Due to the fermentation process it goes through, black tea has darker colour liquor. Popular black tea blends include English Breakfast, Irish Breakfast and Afternoon Tea. Darjeeling black tea is more delicate, fruity floral, light bodied. Whereas South Indian black tea is more fragrant and floral.

Body – The fullness and strength of a brew. Assam teas are enjoyed for its full body, malt & strength.

Camellia Sinensis – All teas weather green, black, white or oolong comes from camellia sinensis plant. Different manufacturing styles are used to transform them into different types of teas.

Chai – Flavourful tea made by blending aromatic spices such as ginger, cardamom, cloves, cinnamon, black pepper. Black chai tea is the most common and favourite tea in the subcontinent. Mostly enjoyed with a bit of milk and sugar

Darjeeling – A tea growing region located on the foothills of Himalaya’s. Sometimes acclaimed of being the ‘champagne of teas’. Darjeeling tea when brewed for some time produces a light bright colour infusion with a floral aroma and muscatel flavour. Famous for its flushes, Darjeeling tea is internationally famous and acclaimed.

The winter dormancy in Darjeeling is broken by the First Flush picking in March-April and has a gentle, very light colour, aroma with mild astringency. This is followed by the second Flush from May-June and produces an amber, full bodied muscatel flavoured cup. July till Nov is devoted to white and green tea making. Both are unfermented Teas. Green teas are steamed immediately after plucking to avoid fermentation.

Demeter – Demeter is the largest certification organization for biodynamic agriculture and is used over 50 countries to verify that biodynamic products meet international standards in production and processing. It was the first ecological label for organically produced foods.

Earl Grey – Usually a black tea flavoured with citrusy bergamot essential oil.

English breakfast – A classic, full-bodied blend of black teas from Africa, India, Sri Lanka and or China

First Flush – The first tea picking of the growing season. In the Indian subcontinent, it happens during the month of March-April.

Flavonoids – A type of antioxidant found in fresh fruits and vegetables and in tea. Flavonoids have been shown to provide a range of health benefits, including increased immunity and improved blood vessel function. Green tea and white tea are especially rich in flavonoids.

Flavored Tea – Tea that is black, green, oolong or white which, is then blended with additional flavoring. Spices, herbs and flower petals are used to produce different varieties of flavored teas.

Green Tea – Tea from the camellia sinensis origin, that are steamed or pan-fired shortly after plucking to stop oxidation from occurring. Rich in flavonoids, that have shown to provide a range of health benefits including increased immunity and improved blood vessel functioning.

Herbal Tea – Herbal tea or ’tisane’ contain herbs and other plant materials that are made from boiling or steeping herbs, with no tea leaves or camellia sinensis. Peppermint, hibiscus, chamomile, rooiobos are some popular herbal teas.

Infusion – A method of extracting flavour and nutrients from tea or herbs. It involves pouring hot or boiling water over the tea or herbs and allowing them to steep.

JAS Organic seal – The Japanese Agricultural Standards are food and agricultural product standards maintained by th Japanese government. The JAS Standards for organic plants and organic processed foods of plant origin were established in 2000 on the basis with the Guidelines for the Production, Processing, Labelling and Marketing of Organically Produced Foods which were adopted by the Codex Alimentarius Commission.

Nilgiri – A tea producing region in Southern India. Nilgiri teas are prized for their perfumery fragrances and light exotic flavours. Described as being a dark, intensely aromatic, fragrant and flavoured tea grown in the southern part of the Western Ghats Mountains of Southern India.

Oolong Tea – This particular type of tea stands between green and black tea process, meaning that it is semi oxidized. This tea is produced through a complex process. In taste, oolong teas are dark, earthy and rich.

Organic Tea – Tea produced without the use of chemical pesticides or fertilizers. Most of our teas sourced are certified USDA Organic.

Polyphenols – A type of antioxidant found in tea, as well as in red wine, berries, chocolate and other foodstuffs. They may prevent cardiovascular disease, certain cancers and other ailments.

Theaflavins – A type of antioxidant polyphenol found in black tea an oolongs (to a lesser extent). Theaflavins correlate with longevity and the reduction of cholesterol.

Tippy – Teas with an abundance of white, silver or golden tips or buds (the newly formed leaves of the tea plant that have yet to unfurl). Generally speaking, higher concentration of tips or buds results in higher quality tea.

USDA Organic – USDA is committed to helping organic agriculture grow and thrive. USDA incorporates measures for producing organic agriculture using methods that preserve the

environment and avoid most synthetic materials, such as pesticides and antibiotics. USDA organic standards describe how farmers grow crops and raise livestock and which materials they may use. Organic farmers, ranchers, and food processors follow a defined set of standards to produce organic food and fibre.

White Tea – An antioxidant rich form of tea which is the least processed of all the teas. It too comes from the camellia sinensis plant.