Tea Glossary

antioxidants - Natural molecules which fight off free radicals and help to protect the body cells. Green tea is exceptionally rich in antioxidants.

essential oils
- Volatile, oily extracts that give green tea its basic flavor.

components - Important ingredients of tea plants. Green tea is well-known for a number of natural ingredients, such as caffeine and tannin which together provide a refreshing, invigorating effect.

leaf tea - Tea of the whole and unbroken leaf.

oxidation
- In the past often misleadingly called "fermentation". By bruising the leaves and breaking the cell walls in it, plant juices are released and naturally oxidize with the air. This is an essential step in the production of black tea. Whereas in the production of green tea the oxidation is stopped.

first flush - Tea plucked during the first tea harvesting season of the year in springtime. It is the highest of its grade. Its tender leaves are especially rich and offer an exceptionally delicate flavor.

tannins
- Important ingredient of tea, a polyphenol. An anti-inflammatory and provides a soothing effect to mucous membranes.

green tea - In contrast to black tea, green tea does not undergo oxidation in its processing.

caffeine - Caffeine is an important component especially of green tea (also known as "theine") and increaces heart rate and circulation. The stimulating effect of caffeine found in tea is gentler and healthier than the caffeine found in coffee. The effect starts a bit later, is more gradual and balanced and also continues for a longer period.

storage
- Especially high quality loose leaf tea should be kept in a dry, dark and cool place. If possible, stored away from aromatic foods, especially spices. Taking into account that the inherent aroma and flavoring of the tea may be affected.

organic tea
- Tea grown under the restrictions of organic farming (esp. the IFOAM norms).

polyphenols - Also known as flavonoids. Are anti-inflammatory that protects body cells against free radicals.

pyramid bag - A pyramid-shaped tea pouch which allows enough room for tea leaves to fully unfold their qualities.

second flush
- The second harvest of the year. In China, between June and August.

tea plant
– Camellia sinensis var. sinensis was first cultivated in China. Camellia sinensis var. assamica is grown mainly in India and Sri Lanka. Both original varieties have been crossed and hybrids bred.

vitamins - Especially green tea contains many of the natural vitamins of the tea plant, such as Vitamin A and B.