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).

Flavoured Teas: When there is some sort of 'flavour additive' added to the tea leaves. This could consist of dried fruit, fruit oil, dried flower petals, dried herbs, spices, etc. 

Masala Chais: Usually CTC (Crush, Tear & Curl) teas with spices (cardamom, cumin, cinnamon, ginger, fennel and more depending on the type) added to enhance the flavour of the tea. Usually consumed with milk (the term 'chai latte' comes from here)

Herbal teas: When dried flowers, flower petals, etc. are added to the tea to either enhance taste (rose petals) or add a medicinal or herbal benefit (chamomile).

Single-Estate teas: Teas that originate from one single tea estate and haven't been blended, diluted, or altered in any form. The purest of all teas – 'Single Estate' is usually used to refer to high-end Darjeeling teas – similar to high-priced wines. 

Tea Grades: Deserving of it's own page, the convoluted world of tea grades is broken down here: https://www.countryhouse.in/pages/tea-grading

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 :)