The world of tea comes with its own unique lexicon, which can be confusing for newcomers. What do terms like "first flush" and "tippy" actually mean? Let’s break down some common tea terminology to help you navigate the tea aisle with confidence.
1. First Flush
This term refers to the first harvest of tea leaves in the growing season, typically in spring. First flush teas are prized for their delicate, floral, and fresh flavors. They are often lighter in color and considered some of the finest teas available.
2. Second Flush
The second flush follows later in the season, usually in summer. These teas tend to have a more robust and full-bodied flavor compared to first flush teas. Darjeeling second flush teas are especially known for their muscatel notes.
3. Tippy
"Tippy" refers to teas with a high proportion of golden or silver buds, the unopened tips of tea leaves. These tips contribute to a smoother, sweeter flavor. Golden-tipped teas are highly sought after for their rich taste and beautiful appearance.
4. Orthodox vs. CTC
Orthodox teas are traditionally processed by hand or machines that mimic hand-rolling, preserving the leaves’ natural shape. CTC (Crush-Tear-Curl) teas, on the other hand, are mechanically processed into small pellets, ideal for strong, quick-brewing teas like those used in chai.
5. Single Estate
Single estate teas come from one specific garden or plantation, offering a pure expression of that region’s terroir. These teas are like single-origin coffees or wines, known for their unique flavor profiles.
Understanding these terms can deepen your appreciation for tea and help you make more informed choices. Whether you’re sipping a tippy Darjeeling or a robust second flush Assam, every cup comes with its own story and flavor journey.
