Glossary
Tea Glossary
The words you meet on tea labels and reviews, explained one by one — with links to the related teas and articles.
🌱 Season & plucking
Flush
フラッシュ
Flush refers to the 'harvest period' of tea leaves, where the flavor can significantly change depending on the season of picking, even within the same tea garden.
First Flush
ファーストフラッシュ
First Flush is a spring-harvested black tea made from the first new buds of the tea plant, characterized by a youthful green aroma and delicate astringency.
Second Flush
セカンドフラッシュ
Second Flush refers to the summer-harvested black tea, where the muscatel aroma peaks in Darjeeling.
Autumnal
オータムナル
Autumnal black tea, known for its mellow richness and subtle sweetness, pairs well with milk.
Quality Season
クオリティーシーズン
The period when the highest quality tea leaves are harvested in a specific region, varying by area in Sri Lanka.
Single Estate
シングルエステート
Single Estate tea is made exclusively from leaves harvested from one specific tea garden, showcasing its unique character in flavor.
⚙️ Processing
Orthodox
オーソドックス製法
A traditional method that preserves the shape of the tea leaves, enhancing delicate aromas and is the mainstream for loose leaf tea.
CTC (Crush, Tear, Curl)
CTC製法
CTC stands for Crush, Tear, Curl, referring to a method of processing tea leaves into small granules that brew quickly and strongly, ideal for milk tea and chai.
Blend
ブレンド
A tea created by blending multiple tea leaves to design a specific flavor profile, often serving as a flagship product for brands.
Flavored Tea
フレーバードティー
A type of black tea infused with the aromas of flowers or fruits, with Earl Grey being a prime example.
🍂 Grades & leaf
Full Leaf / Whole Leaf
フルリーフ
Full leaf tea retains large, unbroken leaves, offering rich aromas and a leisurely brewing experience.
Broken
ブロークン
Broken tea leaves are finely chopped, allowing for a strong brew in a short time, making them ideal for milk tea or a quick morning cup.
Fannings / Dust
ファニングス／ダスト
Fannings and dust are finer tea leaves that brew very quickly, primarily used in tea bags.
Orange Pekoe
オレンジペコー（OP）
A grade designation indicating the 'size and shape' of tea leaves, unrelated to the scent of oranges.
Tip / Golden Tips
チップ（ゴールデンチップ）
Tip / Golden Tips refers to the unopened young buds of the tea plant, which are considered high quality and contribute to a sweet, refined flavor.
🫖 Taste & brewing
Liquor Color
水色
Liquor color refers to the color of brewed black tea, pronounced 'suishoku' rather than 'mizuiro.'
Jumping
ジャンピング
Jumping refers to the convection of tea leaves rising and falling in a pot, signaling a delicious extraction.
Tannin
タンニン
Tannins are polyphenols that create the astringency in black tea and are also the source of its richness and lingering finish.
Cream Down (Tea Cream)
クリームダウン
The phenomenon where iced tea turns cloudy when chilled, caused by the binding of tannins and caffeine.
Golden Ring
ゴールデンリング
Golden Ring is a golden halo that appears at the edge of brewed black tea in the cup, considered a sign of high-quality tea.
Golden Drop / Best Drop
ゴールデンドロップ
The last drop from the pot, often referred to as the 'best drop,' is the most concentrated in flavor.
Muscatel
マスカテル
Muscatel refers to a muscat-like aroma that appears in Darjeeling's summer harvest, captivating tea lovers worldwide.
🗺️ Origins & cultivars
Tea Belt
ティーベルト
The Tea Belt is a region between 45°N and 35°S latitude that is ideal for tea cultivation, where many of the world's renowned tea-producing areas are located.
Camellia sinensis
チャノキ（アッサム種・中国種）
Both black tea and green tea come from the same plant, Camellia sinensis, which is broadly categorized into the large-leaved Assam variety and the small-leaved Chinese variety.