The world of tea can be confusing with all the jargon that's been built up over the last few centuries (yes tea is one of the oldest drinks in the world). In this page, we tell you all there is to know about tea – so you can drink it without feeling like you don't truly appreciate it. 

This page is constantly updated with comments/requests from our customers so if there is something we have missed – please email us at team@countryhouse.in! No question is a bad question, so please do take the time to write to us!

Terms used in Tea:

Darjeeling: Teas grown in the region of Darjeeling have unique characteristics and are usually among the most expensive teas in the world. They have a 'muscatel' (there is no way to explain this other than if you try a true Darjeeling tea) aroma and taste and are usually teas you get accustomed to after having them a few times. Darjeeling has its own GI tag which means you can't call any tea 'Darjeeling' unless it was grown there – similar to sparking wine from Champagne in France. 

First Flush: The first plucking of the year – almost always used to describe a Darjeeling tea. This has a more subtle flavour compared to the Second Flush. 

Second Flush: The second plucking of the year – almost always used to describe a Darjeeling tea. This is more flavourful than the First Flush.

CTC: Crush, Tear, Curl – a method of processing and packaging black tea, usually for convenience to be packaged in tea bags. 

Loose/Long Leaf: The highest quality teas are usually 'loose' leaf – meaning the leaves have not been crushed, broken, curled, torn or undergone any other process that damages or degrades the tea leaves in any way (other than oxidation which is the processing of tea leaves for consumption). 

For more specific articles that talk about tea and wellness, benefits, etc. – please visit our blog: https://www.countryhouse.in/blogs/news

Still being updated :)