Tea(THEA SINENSIS or CAMELIA SINENSIS) is an evergreen plant of the Camellia family. Botanists recognize two very similar varieties: the Chinese, the Assamese, and the Cambodian subspecies, all of which are used for commercial production.

Camellia Sinensis, in its Chinese variety, can reach a height of 3 to 4.5 meters and is widespread throughout China, Tibet and Japan. It tolerates very low temperatures, produces leaves about 6 centimeters long and can live up to 100 years.

Camellia assamica is more of a tree than a shrub, and can reach a height of 13 meters, with leaves approximately 15 centimeters long. This variety flourishes in tropical climates and has a productive life of about 40 years. The subspecies most commonly used for the production of hybrids (crosses between different varieties) is Camellia Cambodiana (Camellia Assamica subspecies lasiocalix), which can also grow up to 4.5 m in height.

Camellia Sinensis has dark green leaves, shiny and leathery, with small white flowers 2 cm in diameter, with five to seven petals, similar to jasmine flowers. The fruit it produces (not used for tea production) is similar to nutmeg and contains one to three seeds.

The ideal habitat for the tea tree is in a warm, humid climate, with temperatures ranging from 10°C to 30°C and altitudes ranging from 300m to 2000m above sea level. Altitude and humidity are the two variables that determine the growth of the plant, with better results at higher altitudes.

Most of the most famous teas are those grown at high altitudes such as Ceylon and the best Darjeeling teas from India, which are usually grown in plantations located at an altitude of more than 1200 meters above sea level.

Camellia Sinensis

The tea plant, in cultivation, is usually pruned to maintain its bush shape, with a greater capacity to always produce new buds.

From the beginning the "pruning" is studied to give the plant, in the highest part, a flat shape: this will make easier the growth of new buds which represents one of the fundamental aspects of the various harvests. Tea is like a good wine or a good oil, i.e. the taste and quality of the final product depends on many factors, such as climate, soil, altitude, weather conditions, the method of picking and handling, blends, packaging, transport and conservation.

Tea cultivars are often called gardens, especially in India, in the Darjeeling and Assam areas, where there is a very important differentiation that determines the value of tea based on the garden of origin.

The thousand names of tea

Until the word Tea in English, tea leaves had many different names: tcha, cha, tay and tee. The English name does not come from the Mandarin Chinese Tcha, but from the Amoy dialect, tea, assimilated during the first contacts between the Dutch and Chinese traders in the port of Amoy, in the province of Fujian. That name became thee in Dutch, and since the Dutch were the first to import tea into Europe, it became tee in German.

In the Spanish, Italian, Danish, Norwegian, Swedish and Hungarian languages it is written tea, in English Tea, in French thé, in Finnish tee, in Latvian teja, in Korean ta, in Tamil tey, in Sinhalese thay and in the scientific language Thea.

Mandarin cha became ch'a in Cantonese and passed into Portuguese as cha (at the time of Portuguese trade with the Cantonese-speaking city of Macao) and then into Persian, Japanese and Hindi, passing into shai in Arabic, ja in Tibetan, chay in Turkish and chai in Russian.

TYPES OF TEA AND PROPERTIES

Different varieties of tea are made from the fresh leaves of 'Camellia Sinensis'.

Tea can be classified into five generic colors according to their color, flavor and level of active ingredient content, characteristics that depend exclusively on the processing methods used.

Black Tea Energy and vitality!

To elaborate this variety, the fresh leaves of the Camellia Sinensis go through a complete oxidation process that transforms the original green color of the leaf into a dark brown, making the aromas more complex.

The resulting infusions have a chestnut or amber color, with intense body and flavor. It is the most stimulating variety, since oxidation favors the release of the theine in the infusion.

Properties of Black Tea

• Activates the mind
• Reduces blood cholesterol
• Helps to reduce the risk of cardiovascular diseases.
• Protects the immune system
• High fluoride content: prevents tooth decay and strengthens tooth enamel
• Strengthens bones
• Antioxidant: fights the action of free radicals

View selection of Black Tea

Red Tea (Pu Erh) Purify your body!

Chinese tea post-fermented from green tea leaves, with a special fermentation process. Ancestrally used by Chinese medicine, it stands out for its function as a weight and cholesterol reducer in blood.

Its infusion is dark with reddish tones and its character is markedly earthy.

Properties of Red Tea

• Detox: eliminates toxins and accumulated fats.
• Promotes and stimulates the lymphatic system.
• Prevents fluid retention
• Protects cardiovascular health
• Strengthens the immune system
• Delays cellular aging
• Allies the digestive and intestinal system

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Green tea Great antioxidant power!

Oxidation of the leaves is prevented by rapid scalding to deactivate the oxidase enzyme. The resulting infusion is light-bodied, slightly herbal or fresh and vegetal, with yellowish, greenish or golden tones.

Properties of Green Tea

• Combats the effect of free radicals
• Prevents aging
• Improves skin appearance
• Strengthens hair and nails
• Prevents cardiovascular diseases
• Promotes fat burning
• Improves brain function
• Stimulates diuretic effect
• Regulates blood pressure

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White tea The most beautiful tea!

It is made from the three terminal leaves of the plant, with the bud unopened and with its layer of "white fluff", which gives its name to this variety. The unoxidized leaves are withered and dried by hand, preserving all the flavor and properties of the plant. It is the most select and distinguished category for its maximum contribution of antioxidants.

Properties of White Tea

• Elixir of beauty and youth
• Improves skin
• Rich in antioxidants
• Helps to lose weight
• Stimulates the diuretic effect

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Oolong Tea Great digestive power!

Also known as semi-oxidized tea or "Blue Tea". In its preparation, the tea is subjected to a rolling of the leaves that is repeated up to twenty times. In this variety, the characteristics of green tea and black tea are combined, with one or the other standing out more depending on the degree of oxidation. The resulting infusion has a balanced flavor, not at all astringent, slightly roasted and the colors are ocher-orange.

Properties of Oolong Tea

• Strengthens the immune system
• Reduces cholesterol
• Lowers blood sugar
• Helps to alleviate the effects of diabetes
• Strengthens bones
• Accelerates metabolism
• Protects liver

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Yellow tea, digestive and antioxidant!

Its particular process of elaboration is very old. The leaves are scalded, as in green tea, to prevent oxidation and then covered with cloths and left to dry slowly until completely cooled. This slow drying causes them to darken slightly and the infusion is yellow in color. It stands out for its diuretic and antioxidant function.

Properties of Yellow Tea

• Powerful antioxidant action
• Digestive ally
• Anti-inflammatory
• Great diuretic power

See selection of Yellow Tea

OTHER DRINKS AND PROPERTIES

We offer in our menu a wide range of Rooibos and Infusions. Although they do not come from the tea plant, they have many health benefits, including high vitamin and mineral content, digestive and relaxing properties and do not contain stimulants. They are the perfect alternative to tea for moments of pure relaxation or a healthy alternative for children and people with theine sensitivities.

Infusions From nature to your cup!

They are obtained from the leaves, flowers, roots, seeds, fruits... of certain all-natural herbs and plants. There are an infinite number of combinations according to the tastes of consumers, such as floral or fruity. Take care of your organism and feel better thanks to infusions.

Properties of Infusions:

• Purify and help your digestive system: Digestive and purifying infusions.
• Sleep well and fight nerves and stress: Relaxing infusions.
• Get a plus of vitality and energy: Revitalizing infusions.
• Get an extra supply of vitamins and minerals: Vitamin Infusions

See selection of Infusions

Rooibos Vitamins and minerals!

Rooibos comes from the Aspalathus linearis, a small tree in South Africa. In the Afrikaans language, "rooibos" means "red bush", from the color of its leaves once they dry.

To make rooibos, the leaves are left to oxidize in the sun - just as tea is made - and it is this oxidative process that gives rooibos its flavor and characteristic red color.

Properties of Rooibos

• Isotonic
• Antioxidant: protects against premature aging.
• Helps to eliminate gas
• Fights against allergies - natural antihistamine
• Supports the digestive system
• Maintains the health of bones, muscles and teeth
• Relaxes the musculature

View Rooibos selection

Do you know how to prepare the perfect cup of tea? Become an expert at preparing tea!

Recommendations

• The water for tea must be soft and never let it boil. This way your infusion will be more aromatic.
• The temperature of the water and the infusion time are different for each tea. Take care of them and your tea will not be bitter.

*The indications of temperature and minutes are the indicated ones to conserve all the antioxidant properties and to obtain a suitable flavor. If we exceed minutes, it tends to become bitter; if we exceed temperature, we lose part of the antioxidants and it can become bitter.

Season your teas

Follow our tips for each variety to get the best results:

• To make your favorite varieties more appetizing, you can add sugar, honey, syrup or other sweeteners.
• In the case of Black Tea, the use of milk tones down the astringency by softening its flavor.
• You can also opt for vegetable drinks for the less tannic varieties such as red Pu Erh tea, Matcha tea and some infusions.
• Another ingredient that enhances many infusions is lemon, it refreshes and softens the flavor of black or green teas and infusions.

How to prepare black tea?

• Theine Level: High.
• Method of preparation: Infuse 2g (1 measure) at 95 ºC for 4 min.

See selection of Black Tea

How to prepare Red Tea?

• Theine Level: Low.
• Preparation method: Infuse 2g (1 measure) at 95 ºC for 3-5 min.

See selection of Red Tea

How to prepare Green Tea?

• Theine Level: Low.
• Preparation method: Infuse 2g (1 measure) at 85 ºC for 3 min.

See selection of Green Tea

How to prepare White Tea?

• Theine Level: Low.
• Preparation method: Infuse 2g (1 measure) at 75 ºC for 3 min.

See selection of White Tea

How to prepare Oolong Tea?

• Theine Level: Medium.
• Preparation method: Infuse 2g (1 measure) at 85 ºC for 3min.

See selection of Oolong Tea

How to prepare Yellow Tea?

• Theine Level: Low.
• Preparation method: Infuse 2g (1 measure) at 85 ºC for 3min.

See selection of Yellow Tea

OTHER BEVERAGES

How to prepare Infusions?

• Theine Level: Nil.
• Preparation method: Infuse 2g (1 measure) at 95 ºC for 5-10 min.

See selection of Infusions

How to prepare Rooibos?

• Theine Level: Nil.
• Method of preparation: Infuse 2g (1 measure) at 95 ºC for 5-10 min.

See selection of Rooibos

HOW TO PREPARE A NATURAL ICE TEA?

• Put the tea in the filter of the cup or teapot. For each 200 ml cup you will need 1 measure (2g). If you prefer a mug, add 3 measures.
• Pour the hot water over the leaves and let them steep for 2-5 minutes.
• Remove the filter and pour the tea into a pitcher/cup with ice or very cold water and... ready!

Recommendations for a perfect ICE TEA:

• Use quality tea. It contains more antioxidants and is more aromatic, which will guarantee healthy and tasty infusions.
• Always use mineral water. This ensures that your tea tastes delicious, without defects due to the quality of the water.
• Adding citrus fruits enhances the action of antioxidants. Citrus juice enhances the absorption of antioxidants, and also makes the drink more refreshing.
• Prepare large pitchers. You can consume your natural ICE TEA for a period of 24 hours. If it is never missing in your fridge, you will drink less industrial soft drinks.
• Prepare ice with your infusions. If you have leftover brewed tea that you will not drink, put it in a drawer to make ice cubes and you will have flavored ice. Combine them with the next Ice Tea or with your favorite beverages.

Why is Tea Shop tea one of the best in Europe?

Our passion and pride in working in the world of tea, the driving force behind our constant evolution, has allowed us to offer a carefully selected, high quality product in the context of a meticulous service.

We treat tea with the gentleness that this product of 2,000 years of history deserves, and that is why since 1990 we have been focusing our knowledge and experience on the preparation and quality of our products, which we treat with respect and rigor.

We will never sacrifice the quality of tea because quality is an essential part of Tea Shop's soul.

1. Our close collaboration with international tea merchants allows us to select the best harvests and plantations in the world, where the tea is hand-picked. This care in picking only the young and tender leaves produces tea of the highest quality and freshness.

2. Behind the tea trade, human relationships are above all. The production processes at origin are evaluated to ensure fair treatment of both the environment and the people who work in it. This relationship with growers and traders gives us a competitive advantage to select the best.

3. We use specific and controlled ingredients for each of our formulations of teas with flowers, berries and aromas. The base teas are of the best quality and specific to each blend. In the combination we use natural or nature-identical aromas that give the fresh and lasting touch that characterizes our blends.

4. Our modern systems of blending and packaging in double-layer heat-sealed sachets guarantee the freshness and quality of our product in every step of the supply chain. We package our teas for distribution in maximum quantities of 1 Kg, designing storage and transportation processes based on the fragility of the leaves to protect their integrity from the origin to the final consumer.

5. In our stores the tea is stored in corporate tins, designed specifically for this purpose, ensuring the necessary cool and dry environment. The packaging for retail sale is made in triple-layer bags, the inner layer being made of rice paper to accommodate the tea leaves in the most comfortable way.

6. All these processes are under control following the strict norms of the EU. In addition, our traceability system, that is, batch number for each batch of tea, ensures traceability from origin to final consumption and allows us to manage product rotation at the point of sale.

7. As members of the "Asociación Española de Tés e Infusiones" (AETI) we follow the European and Spanish legislation with licenses and corresponding numbers of the "Registro de Sanidad" as importers and tea handlers.

8. We have limited our assortment of teas and infusions to about 120 varieties to optimize their rotation in the stores. Our range, the result of serving more than 500,000 people each year, has the right diversity to meet the needs of our customers. This balance allows us to offer our products at the peak of freshness and naturalness.

9. The accessories we offer for sale are fully guaranteed for food use. In addition, our selection system only accepts accessories that are functionally suitable for use with tea.

10. We are convinced that the pleasure and satisfaction that a good cup of tea brings is only possible by treating the product with respect and maximum care, hence the high added value that our products have and that distinguishes us at European level. Our prestige and the loyalty we owe to our customers make our obsession for quality something inalienable. Among our range of teas, we offer organic varieties distinguished with seals that guarantee this criterion.

Certifications

RAINFOREST ALLIANCE CERTIFIED™

Our Nilgiri Korakundah Mountain Tea NOP/FOP carries the Rainforest Alliance Certified seal™ and comes from Rainforest Alliance Certified farms in India. To earn this certification, farms must meet comprehensive standards for sustainable agriculture that help protect wilderness areas, water sources, wildlife habitat, as well as the rights and well-being of workers, their families and communities. Buying tea with the Rainforest Alliance Certified seal™ contributes to a healthier planet and a better quality of life for growing communities. To learn more about the Rainforest Alliance, visit www.rainforest-alliance.org/es.

UTZ

UTZ represents sustainable cultivation with better prospects for farmers, their families and our planet, which is why at Tea Shop we have our Darjeeling Nagri Garden Tea NOP/FTGFOP1, which thanks to its good practices is included in this certification. If you buy UTZ certified coffee, cocoa or tea, you contribute to build a better future. Because UTZ stands for sustainable agriculture with better prospects for farmers, their families and our planet. Thanks to the UTZ program, farmers learn better farming practices, create better working conditions and can take better care of their children and nature, thus UTZ makes a positive contribution on a large scale: farmers get better harvests, a better income and better prospects, and they also care for the environment and secure the earth's natural resources. To learn more about UTZ, visit www.utz.org.

Year 2737 B.C.

The Chinese emperor Shen Nung was the one who promoted Chinese agriculture in general and tea in particular. Tea in these years was drunk as a medicinal drink and its origin is to be found in the old valley of Assam, between China and India, on the banks of the Bhramaputra River.

Year 375 A.D.

Tea is the most popular beverage in China. The three main stages of development are:

• boiled tea
• crushed tea
• infused tea

Each stage corresponds to different "schools" of thought, corresponding to the Tang, Song and Ming dynasties.

Year 660

The Tibetan style of tea drinking. At this time in Tibet, tea was prepared in a special way. The tea pills were crushed in a mortar and pestle and then boiled.

Year 729

Tea arrives in Japan. Only the emperor consumed tea at this time, being very valuable because it was imported from China.

Year 800

The first seeds are brought to the Empire of the Rising Sun. For the Japanese, tea is more than just a drink.

They develop a special tea-drinking ceremony to help the spirit find peace. This practice has crossed centuries and borders. At this time Buddhist mendicant monks carried it hidden in their robes, stealing it from Chinese plantations. The Japanese emperors soon had a monopoly.

Their plantations were protected by great walls, and when harvesting was carried out, it was done with hands covered with fine gloves. From being the drink of the imperial family and the aristocracy it became the national drink.

The complete tea ceremony lasted approximately three hours and is still practiced today but usually in a simplified format.

Year 1280

The history of tea in India notes how Marco Polo, the famous Venetian adventurer, brought tea from China to the court of the Indian emperor Harsha Vardhana.

Year 1606

The first batch of tea arrives in Europe. The Dutch East India Company transports the first shipment of tea to Europe.

Year 1635

Tea is already a fashionable drink in Europe. Tea is regularly consumed in the main European capitals. Substantial improvements in transportation and the reduction of taxes lead to the expansion of the tea market. The countries that for various reasons prefer it are England, Holland, Ireland and Russia.

The year 1650

Tea in North America. Governor Peter Stuyvesant ordered the first shipment of tea to be sent to the colonists of New Amsterdam, the city that would later become New York. Thus, although expensive due to high tariffs, tea was a very popular beverage among the English who populated the new American cities and especially the sophisticated Boston.

Year 1657

The Garraway Coffee House, owned by businessman Thomas Garraway, becomes the first Western public establishment to serve tea. Thomas Garraway placed a sign outside his establishment with a list of the positive effects of the new and exotic beverage: "it activates the body, relieves headaches and heaviness, purifies the kidneys and is beneficial for stones, facilitates breathing, protects from heavy dreams, alerts the brain and strengthens the memory". In time tea was to become not only an absolutely indispensable beverage but also a vital part of the culture and life in all the dependencies of the British Empire.

The year 1773

Tea has been the cause of many conflicts, such as the American War of Independence, which began with the famous "Boston Tea Party" of December 16, 1773. To protest the high taxes levied on tea, a group of colonists, known as "the sons of liberty", disguised themselves as Indians and threw into the water a large cargo of tea that was on board some ships of the English East India Company anchored in the port of Boston. The King was furious and retaliated, as apparently the taxes on the tea were destined to the maintenance of the military garrisons of the colony. The fact is that the Boston Tea Party was one of the events that initiated the bloody war of independence.

The Chinese from the Amoy region took tea cultivation to the island of Formosa (present-day Taiwan).

Year 1820

5 o'clock. The beginning of the English custom of the cup of tea at five o'clock in the afternoon is attributed to the Duchess Anne of Bedford. Her friends found the new custom very pleasant and opportune and it developed very quickly.

Year 1825

English tradition says to start with the "Early Morning Tea" in the early hours of the morning. Then comes the "Nice Cup of Tea" during the day, until the sublime "Five o'clock Tea". Finally, in the evening comes the "High Tea", i.e. the superior tea. In short, the whole day is good for a steaming cup of tea. At this time, a number of delicacies were developed to accompany tea: muffins, scones, cakes and various jams to spread them smoothly.

The year 1830

Earl Grey (the most famous scented tea in the world) means Earl Grey and it is said that it was blended by a Chinese mandarin for this personage who occupied the position of British Prime Minister in gratitude for having ended the monopoly of the East India Company.

Year 1867

The British planted tea with great productivity on the island of Ceylon. At first they used seeds from China, but later seeds from the Assam plant (India) were used. Ceylon had previously been a major coffee producer, but in 1869, when a plague completely destroyed the coffee crops, the Sinhalese farmers also decided to opt for tea. Today it is the third country in the world in terms of the volume of tea produced.

The year 1898

Scientists come to the conclusion that caffeine discovered in 1820 and theine in 1827 are in fact the same alkaloid.

Year 1900

Tea arrives in Morocco. In Morocco, offering tea is a sign of hospitality, it is considered an art and is the national drink. In the Middle Ages the Arabs introduced the custom of tea in their huge empire but the reason it has been perpetuated is due to the English who had difficulties to sell large quantities of green tea when the Crimean war left their usual trade routes unusable and then decided to open their market towards the Mediterranean, Tangier and Mogador being their main destinations.

An old saying goes:

One glass of tea is nothing
Two are poor man's
Three go well
Four are pleasant
Five are forbidden
Six are better than three

TEA, HEALTH AND WELLNESS

Tea is in vogue all over the world for its health benefits. In this sense, there are more and more studies on the beneficial effects of the components of this plant on health, provided that this infusion is incorporated into the regular diet.

Specifically, the following contributions stand out:

• Tea polyphenols are antioxidants that protect the body against cellular aging, helping to regulate cholesterol levels and helping the body's purifying system to eliminate toxins and fats.
• Its fluoride content prevents the formation of cavities.
• Theophylline has a diuretic and vasodilator effect.
• Theine is a "mild stimulant" of the central nervous system that helps to clear the mind.
• L-theanine, together with theine, helps to keep the mind active and promotes concentration.

Antioxidants in tea

Several studies carried out in laboratories in different countries have found in tea substances that have traditionally shown their efficacy in the prevention, control and reduction of some types of cancer or cancerous tumors. Despite the caution of the researchers, the conclusions of several experiments carried out seem to support the theory that flavonoids, specific to tea (catechins), in addition to having antioxidant properties, in certain cases have an inhibitory action against this disease.

The temperature at which the infusion is ingested may also be decisive in one way or another. The antioxidant properties of flavonoids tend to disappear when tea is consumed very hot. Research carried out in China in 1994 showed that in esophageal cancer, in the prevention of which tea plays an important role, there was such a relationship. Thus, the positive effects of tea decreased as the temperature at which it was consumed increased.

The antioxidant qualities of flavonoids are also felt in the most important organ of our body: the heart.

Research so far has established a link between the consumption of 4 to 5 cups of tea a day and the lowering of cholesterol in the blood and the regulation of blood pressure.

Tea contributes to cardiovascular health

Tea has been shown to be effective in reducing cholesterol and triglycerides (two types of fats present in the blood) as demonstrated by studies carried out in Great Britain and Norway:

• In the first experiment, the results of which were published in 1992, 4,317 men and 1,698 women showed clear signs that as tea intake increased, blood cholesterol levels decreased.
• In the same year, 9,856 Norwegian men and 10,233 Norwegian women between 35 and 49 years of age underwent the same study, which also showed a significant decrease in cholesterol. Likewise, the influence of tea on blood pressure was analyzed, reaching the conclusion that a consumption of 4 or 5 cups a day reduces the maximum or systolic value of blood pressure.

Its low sodium content and the presence of potassium, two elements traditionally associated with blood pressure control, would explain the regulatory role of the infusion (two other studies carried out among large population groups seem to support the thesis that regular tea consumption reduces the risk of suffering cardiovascular accidents).

The action of flavonoids, proven in several laboratory experiments, would be responsible for this beneficial effect. However, as with the tests carried out to determine the positive impact of tea on cancer prevention, it is difficult to isolate the role of the beverage in the overall diet followed by the subjects. It is known, however, that the human body needs flavonoids for their antioxidant properties and that tea is, in many countries, the main source of supply of this important organic compound.

Footnotes

*Oxidation: chemical reaction produced by the contact of a substance with oxygen, giving rise to transformations in the initial components of the oxidized matter.

*Fermentation: degradation of organic substances by the action of microbial enzymes (bacteria).

*The above information is GENERIC and may change substantially depending on the source of the information.

*As tea experts, our philosophy is to put in the hands of our professional sellers all the information that has a reliable source without excluding the different opinions about tea and its great beneficial properties.

TASTING TEA

Olfactory Phase

Always smell it for a long time before touching it with your lips.

It is essential to bring the nose close to the surface and learn to swirl the cup briefly but effectively so that the agitation of the liquid causes the evaporation of its aromatic elements.

These are subdivided into a whole collection of 'series' that experience and tasting with experts will not help to master.

According to classical guidelines, aromas are subdivided into these series:

• animal (leather, butter,...).
• floral (orchid, rose, jasmine...)
• woody (undergrowth, damp earth, mushroom,...)
• vegetal (vegetable, asparagus, spinach, peas, ...)
• herbal ( grass, hay, fresh plants, ... )
• fruity (apple, grape, peach, red fruits, exotic fruits...)
• balsamic (eucalyptus, licorice,...)
• woody (sandalwood, cedar, pine, resin,...)
• spicy (pepper, cinnamon, ...)
• toasted (tobacco, caramel, cocoa, roasted...)
• marine (seawater, seaweed, iodine, ...)

Taste Phase

The sense of taste stops the stimulation of the so-called "taste buds", which are preferably located on the tongue, although some are located on the palate, their sensitivity is variable.

The nerves (mainly facial) connected to the taste buds transmit nerve impulses to the nerve center located in the medulla oblongata (continuation of the medulla where the spinal column begins); from here, the impulses are transmitted to the superior and internal faces of the parietal lobe, in intimate relation with the area of the brain related to smell.

The nearly 10,000 taste buds in humans are unevenly distributed on the upper surface of the tongue, where they form patches sensitive to specific classes of chemical compounds that induce taste sensations. The main tastes are classified as: sweet, salty, sour, bitter and umami. The fifth taste, umami, umami in Japanese means "tasty" and was first isolated from the broth of Kombu seaweed.

The chemical components of food dissolve in the moisture of the mouth and penetrate the taste buds through the pores on the surface of the tongue, where they come into contact with the sensory cells. When the receptor is stimulated by one of the dissolved substances, it sends nerve impulses to the brain. The frequency with which the impulses are repeated indicates the intensity of the taste.

Eighty percent of what we perceive as taste is actually aroma. Humans are capable of distinguishing some 20,000 different odors, each with 10 or more different degrees of intensity. The sense of smell is activated when odors reach the olfactory receptors in the nasal cavity, through two routes: inhalation through the nostrils and through the internal area of the mouth during chewing and swallowing.

Visual Phase

We observe the clarity and color (intensity, nuances, transparency). The appearance of the tea says a lot about it, the color is the first contact, and its appearance should invite us to drink it. The intensity of the color gives a more precise idea of the body of the tea and its tannic structure. If the color is strong, deep and concentrated, there is a good chance that the tea will also be strong, robust and rich in tannic substances. On the contrary, if the color is weak, the tea will probably be light-bodied and shorter in the mouth, which will not prevent it from being pleasant, rich, flawless and perfectly defending a specific typology.

The color has multiple nuances that indicate the degree of oxidation of the tea or tell us about production processes. The greenish-yellow color of Japanese green teas indicates the steaming process. On the other hand, Chinese greens that have undergone roasting acquire more coppery tones and we speak of old gold, copper or pale yellow.

Cleanliness measures the presence of suspended particles in a tea. It should not be confused with turbidity, which is a consequence of poor conservation, or of using old and broken leaves. If we analyze the limpidity we will determine if a tea is bright, clean, transparent, matt, opaque, dirty, dull, cloudy, etc. Cleanliness, transparency and brightness are suitable qualities for white, green and oolong teas. In the case of black and red teas, it is possible to find clear ones that are not excessively transparent, since transparency depends on the degree of intensity of their color.

Tasting glossary

Below you will find detailed definitions of the tasting descriptors used in this manual.

• Acridity: Unpleasant harshness due to an excess of acids.
• Fruity: A tea containing the perfume of ripe and fresh grapes. It also applies to the finding of other fruits.
• Exhausted: It has lost its aromatic characteristics, its fineness, its fruity tones; it feels flat and dejected.
• Sour: A very pronounced acid taste, combined with bitterness, characteristic of some citrus fruits such as grapefruit.
• Woody: Aromatic nuance that refers to the odorous trees of some forests (cedar, sandalwood, etc.).
• Bitter: substances with a bitter taste belong to the family of phenolic compounds or polyphenols. Their bitter sensation is generally accompanied by astringency and it is difficult to separate these two sensations.
• Dull: Opaque, insipid, lacking in liveliness.
• Aromatic: fragrant tea, rich in aromas and tastes.
• Rough: Tea with a strong presence of tannins, which produces a tactile sensation in the mouth.
• Astringent: Dry sensation that should not be confused with bitterness. It is perceived mainly in the gums (producing the impression that the mucous membranes are contracted).
• Velvety: Silky, soft, honeyed, caressing the palate.
• Vinegary: acetic, spoiled.
• Balsamic: pungent aroma characteristic of many medicinal plants (eucalyptus, mint, licorice, etc.).
• Soft: term used to define weak teas, without personality or lacking in character.
• Brilliant: Visual impression produced by a tea of perfect limpidity, with crystalline reflections.
• Caramelized: Denomination of the smells and flavors typical of the caramelization of sugar.
• Fleshy: Dense, thick tea that fills the mouth well.
• Cedar: Term used to describe the somewhat perfumed aroma of this soft wood.
• Short: That remains very little time on the palate. Not necessarily of poor quality.
• Raw: Lacking maturity and excessive and accentuated acidity.
• Body: Weight and volume of the tea in the mouth. Set of tactile sensations.
• Weak: Poorly defined, poor tea.
• Thin: Description of a tea lacking in flavor. Lacking in body.
• Delicate: Tea not very robust, but pleasant.
• Dense: Tea with a robust body, thick and of great consistency. Voluminous.
• Unbalanced: Lack of harmony in its flavor and aroma.
• Hard: Description of a tight tea among its components, with excess tannin or acidity.
• Balanced: Description applied to harmonious teas, with accuracy among all its components.
• Spicy: Aroma and flavor of spices, spicy sensations.
• Thick: Full-bodied, strong, with powerful and dense color.
• Floral: With aroma of flowers. It can be flowers in general or specific flowers, rose, jasmine, etc.
• Fresh: Young tea that preserves vitality and acidity.
• Coarse: somewhat vulgar tea. Robust and with a strong color.
• Herbal: Sensation perceived in the nose and mouth; the wine is reminiscent of freshly cut grass.
• Young: Term used to describe teas from spring harvests.
• Long: Leaves a lingering impression in the mouth. Positive characteristic.
• Light: Not heavy in the mouth. Light.
• Clear: Transparent.
• Clean: Absence of strange or unpleasant odors.
• Mature: teas belonging to harvests after the spring harvest. Evolved flavors.
• Malty: with aromas close to roasted barley grain (malt), used in the production of beers and whiskey.
• Mellow: Smooth, pleasant, without sharpness or stridency.
• Metallic: Defective property in tea that reminds metal taste. It may or may not be caused by undesirable contact with metal elements.
• Mineral: flavor that comes to tea by the mineral contribution of the soil of cultivation. Not to be confused with earthy.
• Moldy: Undesirable flavor due to leaf defects or poor storage.
• Opaque: Expression that exemplifies a tea without brightness. In nose and mouth, weak, uninteresting.
• Oxidized: That due to contact with oxygen, has lost its taste qualities and has changed color.
• Pasty: Sticks to the palate.
• Penetrating: Powerful, with powerful aromas.
• Round: Well balanced, mature, harmonious, pleasant to the palate, without sharp edges.
• Refreshing: With pleasant acidity that quenches thirst.
• Resinous: Aroma derived from wood, with higher alcohol content.
• Robust: term used to qualify a consistent tea. Vigorous, full-bodied, round.
• Dry: cutting. Lacking vigor and liveliness.
• Silky: Having a firm texture, but soft on the palate.
• Smooth: Silky and velvety, mellow, pleasant to the touch.
• Tannic: Astringent due to an excessive presence of tannins.
• Tannins: Natural substance in tea with tanning action.
• Earthy: Reminiscent of earth. Aroma between freshly wet earth and dust.
• Roasted: It is the sensation between sweet and toasted of caramelized sugar.
• Cloudy: Not very transparent aspect of tea.
• Veiled: Not very clean.
• Green: Said of a black tea, which has had insufficient oxidation.
• Old: Overripe. Lacking freshness.