ENCYCLOPEDIA
Aroma
AUTUMNAL
ASTRINGENT
BLACK TEA
BLEND
BIODYNAMIC
CUT - TEAR - CURL
CAMELLIA SINENSIS
CAFFIEN
DARJEELING
DEMETER
DUST
ESTATE
ENGLISH BREAKFAST
EARTHY
FLUSH
FLAVOUR
FULL BODIED
GREEN TEA
HIGH-FRIED
HARSH
IRREGULAR
JASMINE TEA
KAMA
LIGHT
LOT
MUSCATEL
MATCHA
NOSE
OOLONG
ORANGE PEKOE
ORGANIC
PERMACULTURE
PUNGENT
QUALITY
RASPING
ROASTED
SILVER TIP
STEWED
STEEPED
TERROIR
UNEVEN AND MIXED
VEGETAL
WITHERING
WHITE TEA
WEAK
YELLOW TEA
ZEN
AROMA
/aro·ma/
THE NATURAL ODOUR OF TEA LEAVES
The odour or fragrance of the tea liquor. The complex aroma is also called bouquet. A favourable aroma is associated with good taste.
Makaibari tea has the best aromatic tea.
Makaibari
Darjeeling Full Moon Organic Oolong Tea
AUTUMNAL
/au.tum.nal/
TEA GROWN IN AUTUMN
In many places in northern India tea is grown in Autumn. Black tea is grown in Darjeeling, Assam, and Dooars in the Autumn., is called Autumnal.
Black tea in Assam and Darjeeling are Autumnal crop.
ASTRINGENT
/as.trin.gent/
SOMETHING WITH DRYING EFFECT
A tea tasting term which describes a liquor which is pungent, creating a "dry" feeling in the mouth.
Makaibari
Roasted Black Tea
BLACK TEA
/blak.te/
TEA WHICH IS COMPLETELY OXIDIZED
Tea that has been fired or dried after the fermentation or oxidation period of manufacture. The most commonly consumed tea in the world accounts for approximately 68% of all consumption.
BLEND
/bl.end/
A MIX OF TEAS FROM DIFFERENT REGIONS.
A mixture of teas from several different regions or origins to achieve a certain flavour profile.The golden rule of tea blending is to achieve consistency in taste, while reflecting nuances of its different components.
Makaibari
Organic Flavoured Tea
BIODYNAMIC
/bi.o.di.na.mik/
SUSTAINABLE AND ORGANIC WAY OF FARMING
It refers to the farming system which is more sustainable, holistic & with organic, locally sourced material for fertilising & soil conditioning. It is a system which views farms as a closed, diversified ecosystem.
Makaibari
Roasted Black Tea
CUT - TEAR - CURL
/kat-ter-kerl/
IT IS ALSO KNOWN AS CTC
In the tea processing method,broken tea leaves are passed through rollers that crush, tear, and curl them. It's also known as CTC.
CAMELLIA SINENSIS
/kuh-MEE-lee-yuh sih-NEHN-sihs/
BOTANICAL NAME OF TEA BUSHES
Botanical name given to tea bushes. The leaves and leaf buds of these bushes are used to produce tea. It's an evergreen shrub.
CAFFIEN
/ka.feen/
ONE OF THE METHYLXANTHINES IN TEA LEAVES.
Tea has mainly three methylxanthines; caffeine is one of them. It stimulates the nervous system. Plants use caffeine to protect themselves from insects.
DARJEELING
/daa.jee.luhng/
ONE OF THE FAMOUS TEA-GROWNING TOWNS IN WEST BENGAL, INDIA
At the foothills of the Himalaya is a town in West Bengal famous for its tea. Some of the highest quality is grown here, and some call Darjeeling the Champagne of teas.
DEMETER
/di-mi-ter/
CERTIFICATION FOR ORGANIC AGRICULTURE
The Demeter standard is the strictest standard for organic agriculture worldwide. A farm must meet the minimum requirements as biodynamically managed to get Demeter recognised.
DUST
/duhst/
LOWEST GRADE OF TEA
Gathered from the crushing of broken leaves, which has only the smallest tea particles, is called Dust. It's the lowest grade of tea.
ESTATE
/uh.stayt/
PLACE WHERE TEA IS GROWN
A property which includes a garden where tea is grown, there is a factory & premises where tea is processed and other related work is done is an Estate.
English Breakfast
/inglish brek.fuhst/
TYPE OF TEA THAT BLENDS VARIOUS FLAVOURS
When various kinds of black tea are blended together, it's called English breakfast tea. This combination gives layers of flavour.
Makaibari
Organic Flavoured Tea
EARTHY
/uhth.ee/
TEA WITH EARTHY AROMA
Earthy refers to the flavour of tea that tastes or smells reminiscent of soil or the earth. Some herbal teas like red rooibos and some black teas have an earthy flavour.
FLUSH
/fluhsh/
PROCESS OF PLUCKING TEA LEAVES IS CALLED FLUSH
During the harvest season, the tea leaves are plucked, and it's called a flush. The first flush is when the tea plants are awake after the winter and are plucked in the spring. Second Flush is usually in June after the first flush tea plants are plunked.
FLAVOUR
/flay.vuh/
THE QUALITIES OF TASTE OF TEA
The attributes related to the taste of fine teas.Different flavours of tea are floral, grassy, sweet, bitter, nutty, and astringent.
FULL BODIED
/ful baw.deed/
BLACK TEA WITH NO ADDED FLAVOUR OR COLOR
A classic black with good colour and no bitterness.It contains no added flavour or ingredients. It is fully oxidized and has a blackish-brown colour.
Makaibari
Organic second Flush Black Tea
GREEN TEA
/green tee/
TEA WHICH IS UNFERMENTED AND UNOXIDIZED
Tea, which is not being allowed to oxidize by heating it after plucking. Green tea is unfermented and high in antioxidants.
HIGH - FRIED
/hai fryd/
TEA DRIED FOR LONG TIME
When a tea is kept in the dryer for a long period of time and it is still not considered burnt, it is called "high-fried."
Makaibari
Roasted Black Tea
HARSH
/haash/
TEA WITH BITTER FLAVOR
A tea with a bitter flavour due to the withered leaves,which are very rough.
IRREGULAR
/i.ruh.gyoo.luh/
UNEVEN PIECES OF TEA LEAVES
As a result of poor sorting, uneven pieces of leaves are mixed with whole leaf grades, and they are marked as being too large for market requirements.
JASMINE TEA
/jaz.min tee/
TYPE OF TEA WITH FLORAL AROMA
A green tea base with the scented aroma of Jasmine flower. It is subtle, sweet, and highly fragrant.
KAMA
/kaa-muh/
TEA WITH HERBAL FLAVOR AND TOUCH OF ROSE
An ayurvedic tea with the power of Ashwagandha, which is also known as a powerful aphrodisiac in Ayurveda. The tea has a dark brown colour and a strong herbal flavour with a hint of rose.
LIGHT
/lite/
TEA LIQUOR LACKS DEPTH OF COLOR
A liquor that can be flavourful or pungent or maybe a combination of both but is thin lacks depth of colour.
Makaibari
Darjeeling Full Moon Organic Oolong Tea
LOT
/lawt/
TEA UNDER A SERIAL NUMBER
For a tea auction, all teas marked with a particular serial number or symbol are called Lot.
MUSCATEL
/muh.skuh.tel/
FINEST SECOND FLUSH TEA
It's the finest attribute found in the finest second flush of Darjeeling tea liquors. It's very similar to grapes.
Makaibari
Organic second Flush Black Tea
MATCHA
/ma.chuh/
POWDERED GREEN TEA
Processed, specially grown green tea leaves are ground into powder form and are called Matcha. During the process, the stems and veins are removed from the leaves.
NOSE
/noze/
REFERS TO AROMA OF TEA OR INFUSED AROMA
A term that refers to the aroma of tea and the infused leaf. Smell of the dry leaf. The aroma of dry tea leaves is referred to as Nose. It helps in grading the tea as high, medium, or low.
OOLONG
/oo.lawng/
TEA WHICH IS BETWEEN BLACK AND GREEN TEA
Tea leaves are plucked and allowed to wither and then ferment before dying. Oolong lies between green and black tea.
Makaibari
Darjeeling Full Moon Organic Oolong Tea
ORANGE PEKOE
/aw.ruhnj pee.koh/
TEA LEAVES WITH WHITE OR YELLOW TIP
The tea leaves are long, thin, and wiry, and have a white or yellow tip on the leaf bud.
ORGANIC
/aw. ga.nuhk/
NATURALLY GROWN WITHOUT CHEMICAL AND INORGANIC FERTILIZER
Organic describes things that are natural or related to nature. In common usage, organic is used to mean "healthful" or "close to nature." It can also describe foods grown without artificial pesticides or fertilizers.
PERMACULTURE
/puh.muh.kuhl.chuh/
SELF SUFFICIENT AND SUSTAINABLE WAY OF AGRICULTURE
An agriculture system that is self-sufficient and sustainable. Nature-inspired farming is based on crop diversity, resilience, natural productivity, and sustainability.
PUNGENT
/puhn.jnt/
TEA LIQUOR WITH MOST DESIRABLE FLAVOR
It refers to the tea liquor, which has a brisk and an astringent effect on the palate but still has no bitterness. It's very desirable.
QUALITY
/kvaw.luh.tee/
ATTRIBUTES OF A GOOD TEA
Quality refers to the combination of flavours in the most flavourful liquor. It's the attributes that are essential for a good tea.
RASPING
/raasp.uhng/
LIQUOR WITH BAD FLAVOR
Rasping is a term used to describe a very coarse and harsh liquor.
ROASTED
/roset. uhd/
TEA LEAVES ROASTED OVER FIRE TO GET THE ROASTED FLAVOUR
The tea brews to a rich red colour with a robust flavour, and a rich malty taste with astringency, which is pleasing.
Makaibari
Roasted Black Tea
SILVER TIP
/sil.vuh - TEEP/
MOST FLAVORFUL PART OF THE TEA LEAF
The most flavourful part of a tea leaf is the tip of the leaf. The tea plant saves the nutrients, and during spring it pushes them into the tips. It’s also known as "Golden Tip" or "Silver Tip".
This delicate and semi-fermented Oolong Tea, which is one of the most awarded teas globally, hails from the world’s first biodynamic tea estate – Makaibari. This tea is harvested just four to five times during the entire tea season. The farmers who carefully and skilfully pluck two leaves and a bud do so in a ceremonial ritual that takes place on full moon nights and believe that the air’s high oxygen content and cosmic confluence during a full moon produces a delicate, smoother tea-leaf taste.
Makaibari
Darjeeling Full Moon Organic Oolong Tea
STEWED
/styood/
THICK LIQUORING TEA
Describes certain thick liquoring teas as having undesirable characteristics as a result of incorrect firing. Often insufficient air flow.
STEEPED
/sti.p.ed/
PROCESS OF BREWING TEA
The process of making tea involves leaving the tea leaves in hot water and giving them time to release their flavour and nutrients.
TERROIR
/ter’ wa/
EVERY ASPECT OF A TEA GROWING REGION
Terroir includes everything where tea is grown. It includes climate, soil quality, environmental factors, temperature, and the flora and fauna of the region.
UNEVEN AND MIXED
/uhn.ee.vn mikst/
TEA NOT OF SAME SIZE
Tea leaves that are not the same size due to a poor sorting process are not considered good grade tea.
VEGETAL
/veh.juh.tl/
FLAVOR OF FRESH GREEEN TEA
Term used to describe tea where the liquor lacks body and strength.The taste of green tea is referred to as vegetal,as it tastes like fresh vegetables. The flavour can be favourable or unfavourable depending on terroir, harvesting style, crafting the tea, and the way it is brewed.
WITHERING
/ˈwiT͟H(ə)riNG/
CHANGES A TEA LEAF GOES POST PLUCKING
From the moment the tea leaves are plucked, they start to lose moisture, become more pliable, and do not break during the rolling process.
WHITE TEA
/(h)wīt tē/
ONE OF THE MOST EXPENSIVES TEA
White tea is one of the most delicate and precious teas, as it's minimally processed. It has a light and sweet flavour as it is low in caffeine. It gets its name from the fine white hair-like growth on the young tea buds.
WEAK
/week/
LOW QAULITY TEA LIQUOR
Term used to describe tea where the liquor lacks body and strength.
YELLOW TEA
/yeh.loh - tee/
ORIGINALLY A CHINESE TEA
Is a lightly fermented tea unique to China. Huang Cha is known for its mellow, pleasant taste. The name of the tea comes from its light,liquor-like yellow hue.
ZEN
/zen/
A STATE OF MIND
Japanese Zen monks practiced ritual tea drinking to keep awake during long sessions of meditation during the Kamakura period (1192-1333).