Sunday, July 31, 2016

Teaology 101: Today’s post is brought to you by the letter 'C'!

It’s time for letter 'C' tea definitions. Refer to my posts on Letter 'A' and Letter 'B' for those definitions.



Cachar: Located in Northern India, this area produces a medium strength, common variety of tea.

Caddy: A tin or jar container of tea.

Caffeine: A chemical component in tea that is responsible for stimulating the nervous system.

Cambric Tea: A very weak tea infusion with a lot of milk and sugar added to it.

Camellia sinensis: The botanical name of tea.

Caravan Teas: Teas that were traditionally transported by camel routed from China to Russia. Also referred to as China Caravan or Russian Caravan. Caravan is also a blend, usually of Keemun and Oolong teas.

Cardamom: This is the main component of a blended tea or on its own as a tisane.

Catechins: A polyphenol found in tea that acts as an antioxidant.

Ceylon Tea: These are all the teas grown in Sri Lanka. Ceylon is the former name of Sri Lanka.

Ceylon Breakfast: Various teas grown in Sri Lanka that are combined to create a specific blend.

Cha: The Chinese and Japanese word for tea.

Chaga: This is a mushroom known for its medicinal properties. As a tea, chaga is higher in antioxidants than green tea.

Chai: The Hindi word for tea. Popular in India, a Masala Chai includes black tea, usually Assam, made with milk and various spices such as cardamom, cinnamon, ginger etc… In North America, a Masala Chai is defined as Chai Tea.

Chanoyu: Refers to the ritual of the Japanese Tea Ceremony. It means ‘the way of tea’.

Char: An old British slang for tea to drink.

Character: Refers to all the desirable qualities of the tea in terms of taste, aroma, and appearance.

Chest: This is the traditional method of packaging and shipping bulk teas from estates. The chest containers are normally made of wood with a metal lining.

Chesty: A taint smell and tasting tea caused by poor packing. The resinous smell on the dry leaves is absorbed from the immature or inferior wooden panels of the chests.

China Oolong: These are large leafed teas from China.

Ching Wo: Located in China, this area produces strong black teas.

Choice: A good quality of the tea.

Choicest: The best quality of the tea.

Chop: A Hindi word meaning ‘to stamp’. So, a chop of teas refers to a specific number of chests of tea that are all under the same brand.

Choppy: The appearance of tea leaves that have gone through a cutter.

Chunky: Describes very large, broken tea leaves.

Chun Mee: A Chinese green tea with curled or rolled leaves. Also known as ‘precious eyebrow’ because of its resemblance to eyebrows especially that of young girls.

Clean: Evenly sorted grade of tea leaves that are devoid of dust particles and stalks.

Cloning Cuttings: Tea leaves that are cut from older bushes, and allowed to root, then planted in order to create new tea bushes.

Coarse: Describes a strong and unpleasant taste, usually acidic or bitter.

Coloury: Liquor that is bright rather than dull.

Common: A weak tasting and non-distinctive characteristic of the liquor of inferior teas.

Congou: Fine quality Chinese black or red tea with large leaves. The term is derived from gong-fu which means ‘art of tea brewing’.

Coppery: A good trait as a result of manufacturing. It refers to the bright, mahogany colour of the infusion in high quality black teas such as Darjeeling.

Cream: This refers to the precipitate of tea that has cooled down.

Creaming Down: Term applied to fine quality tea that turns cloudy caused by the precipitation of tannins. Tannins are responsible for the colour and astringency of black tea.

Cream Tea: This is Afternoon Tea that includes a dairy product, usually clotted cream, required for scones along with jams.

Crepy: Describes Broken Orange Pekoes (BOP) with a crimped appearance.

Crisp: This is a good quality where the liquor sipped quickly disappears on the tongue.

Croppy: Liquor that has bright, strong, and creamy characteristics. This can be found in some second flush Assam and Dooar teas.

CTC: Acronym for Cut, Tear, and Curl, or Crush, Tear, and Curl. This is a manufacturing process in which withered tea leaves are mechanically cut into small, uniform particles. It mainly occurs for Indian black teas and used for making teabags. The purpose is to aid in oxidation and create a faster, stronger, and a more colourful infusion.

Curling: Part of the manufacturing process, this is also referred to as rolling.

Curly: Describes whole tea leaves that are curled.





No comments:

Post a Comment