Camellia Sinensis
The tea types listed from un-oxidized to fully oxidized
What is - Green Tea, Yellow Tea, White Tea, Oolong, Black Tea, Dark Tea
Traditional way of grinding Tencha into Matcha
What is granite stone milling
Type of citrus used to create Earl Grey
What is Bergamot
The birthplace of tea
What is Yunnan
Traditional Matcha ceremony
What is Chanoyu
A non-essential amino acid in tea known for relieving stress and promoting relaxation
What is L-Theanine
Two types of heat / firing applications
What is wet and dry heat
List of spices in our classic Masala Chai
What is - organic cinnamon, organic cardamom, organic ginger root, organic black pepper, organic clove
Aspects of soil, temperature, elevation, harvest time, rainfall that can effect a teas qualities.
What is terroir
Style of preparing tea, literally 'tea with skill'
What is Gongfu Cha
White hair / down present on young tea buds
What is Trichomes
Process of intentionally aging Japanese tea
What is Kuradashi
The latin name for ironwort (Greek Mountain Tea)
What is Sideritis
Origins of White Tea
What is Fujian
Historical style of preparing tea from compressed bricks or cakes of steamed leaves, often ground into powder, then boiled directly in water, sometimes with added seasonings
What is Tang Dynasty tea
What we call 'black tea' in the West
What is 'red tea' or Hong Cha
The classic cultivar used to create Bao Zhong
What is Qing Xin
The reason botanicals are not as prone to 'burning' by higher water tempreatures
What is caffeine (or lack thereof)
High elevation tea, often referring to Taiwanese Oolong
What is Gao Shan Cha
Thin-prepared matcha and thick-prepared matcha
What is Usucha and Koicha
The raw material used to make Pu'er
What is Shaiqing Maocha
The three methods of steaming Japanese green teas, from light to deep steam
What is asamushi, chumushi, and fukamushi
Timeframe of harvesting mature ginger
What is 7-9 months
The location of Nishi-san's garden
What is Kirishima Mountain, Kagoshima Prefecture, Japan
Vessel used in Gongfu Cha preparation into which the liquor is quickly decanted from the brewing pot so it can be distributed fairly to everyone drinking the liquor, all receiving the same strength beverage
What is Cha Hai or Gongdaobei