Pinyin Description
An Hui Province in Eastern China
Bai White
Bai Hundred
Bai Hao Yin Zhen White-haired silver needles, highest quality type of white tea from Lin Yun, buds only
Bai Cha White tea, unlike Lu Cha the aim here is not fast Sha Qing, rather slow wilting in shade or inside
Bai Mu Dan White peony, white tea produced from first leaves of tea plants
Bi Luo Chun Spring green river snail, one of the best known Chinese teas
Bing Bing Cha abbreviated
Bing Cha Tea, usually Pu'er, pressed into the shape of a disc, cakes of tea. Compression is lower than in bricks (Zhuancha), so the leaves are more intact
Da Hong Pao Large red robe, more oxidised rarity Oolong originating from Wu Yi mountains
Dai Ethnic minority from Xishuangbanna, who grow the majority of tea plants for the production of Pu'er tea and leave them to age in bamboo cases
Di Low, when used in the collocation “low astringency”
Ding Top, peak
Ding Jiu Extremely old, in the context of Hei Cha
Diqu Area or region smaller than Sheng, but larger than Xian
Dong Ding Frozen peak, mountain Oolong originating from the Taiwanese district of Nantou
E Shan Splendid brow, mountain in the Ho Mei Shan range consecrated to Buddhism or mountain range on the island of Tai Wan, location of production of Dong Fang Mei Ren tea
Emei Shan Emei Shan abbreviated
Feng Tip
Feng Phoenix, one of the four mystical beasts of Si-Ling
Feng Huang Dan Cong Oolong phoenix from an old bush
Fujian Coastal province in southeast China
Gao Dang Best quality, literally “top shelf”
Gao Shan High mountain range, high point above sea level, mainly on the island of Tai Wan
Guangxi Autonomous region of ethnic minority of Zhuang, in translation "Expansive west"
Gui Hua Aromatic blossom (osmanthus), flower frequently used for perfuming Oolongs
Hang Zhou Capital city and also district of Zhejiang province, production centre of Long Jing teas
Hei Cha Black tea, but not in western terminology (correctly red), generally ageing
Hei Cha Strictly technically, each tea produced by the Houfajiao method, including Shu Pu’er and other teas from the Hunan, Sichuan, Guangxi and other provinces, nevertheless does not include Sheng Pu'er teas
Hong Cha Fully oxidised tea, translates as “red tea”, in the west incorrectly named “black tea”
Hong Cha Bake or roast tea during the course of processing
Houfajiao Additional oxidation (incorrect fermentation), process of additional maturing, when dried Mao Cha is transformed into Pu'er or Hei Cha
Hua Flower
Hua Feeling of perfectly refined taste in mouth and on tongue as evaluation criterion for certain teas
Huang Cha Yellow tea, typical for its different production method
Huang Ya Yellow shoots, yellow tea (Huang Cha) from the regions of Zhejiang, Huo Shan or Meng Ding
Hunan Province in central to southern China, in translation “south lake”
Huo Shan Mountain range and district in the west of the An Hui province, famous for production of Lu Cha and Huang Cha
Cha Tea
Cha Zhuan Same as Zhuan Cha
Ji Season (summer, etc.)
Ji Pin Highest quality product
Jin Golden
Jiu Old (in the sense of old tea such as Pu Er)
Jiu Nine
Jun Shan Yin Zhen Jun Shan Huang Cha, Silver needles from Jun Shan mountain, generally acknowledged to be the king of yellow teas
Lao Cong Old bush, tea from very old tea plants
Leng Cold
Li Zhi Lychee, frequently used for perfuming Hong Cha
Liu An Prefectship in the west of An Hui province
Liu An Hei Cha tea generally originating from the same cultivar as Liu An Gua Pian
Liu An Gua Pian Lu Cha from Liu An province, directly translates as "Slice of melon from Liu An"
Long Jing Dragon’s well, tea from region of the same name in the province of Zhejiang with flat leaves, seared in wok
Long Zhu Long Zhu Xiang Pian abbreviated
Long Zhu Dragon’s bamboo, Pu Er production plant in town of Simao
Long Zhu Xiang Pian Jasmine dragon’s pearls (eyes), green tea rolled into balls, perfumed with jasmine
Lu Cha Green tea with very low oxidation
Mao Cha Raw (incomplete) tea, production phase after Sha Qing, but still before optional phase, e.g. roasting to modify taste and properties
Mao Cha Raw (incomplete) tea, production phase during production of Pu Er tea, when dried leaves are prepared for pressing
Mei Gui Perfumed with roses
Mei Gui Hong Cha Pink Kong Hu (class Hong Cha from fifth or larger leaf), fully oxidised tea perfumed with rose petals
Men Huang Stage in fermentation process between drying in sun and drying at high temperatures during production of Huang Cha
Meng Ding Frozen peak, Menghan mountain in province of Sichuan
Ming Qian In time before Qing Ming, harvest at beginning of spring when leaves are of best quality
Mu Dan Peony, e.g. Bai Mu Dan
Mu Dan Tea leaves connected by twine into shape of flower
Nan Yan Mountainous region of Fujian province
Pu Er Hei Cha from south of Yunnan province, ageing tea
Pu Er Town formerly known as Simao in the district of the same name in the Chinese province of Yunnan
Pu Erh Pu'er
Qi Men Correct transcription of the name of a tea known as Keemun, derived from the place of origin, district in the south of the An Hui province
Que She
Rengong Fajiao Man-controlled fermentation (not oxidateion), accelerated process of Houfajiao, using heat, moisture and micro-organisms for production of Pu'er and majority of Hei Cha teas
Sha Qing Phase in production of Lu Cha or Oolong teas, when Mao Cha is attained by heating or steaming of leaves and enzyme activity halted
Sha Qing Phase in production of green tea (Lu Cha) or Oolong (Wu Long), in which oxidation of tea leaves is halted by heat or steam
Sheng In context of Pu Er tea, raw, opposite of Shu, when houfajiao is not accelerated
Sheng Province
Shi Town, market
Shi Lion
Shi Feng Lion’s peak, very quality type of Long Jing tea
Shou Mei Fourth class Bai Cha from regions of Fujian, Jiangsu or Guangxi produced from third leaves of tea plant, translates as “long-life brow”
Shu In context of Pu'er tea, treated, not raw, boiled, opposite of Sheng, exposed to process of Rengong Fajiao, the result of which is characteristic very dark leaves
Shu Tree
Shui Lu In direct translation “water way” in the sense of sensing the feelings of fineness and coarseness in the mouth and on the tongue during tasting of tea
Shui Xian Water nymph, old type of roasted Oolong from old tea plants
Sichuan Province in western China, in translation “Four rivers”
Simao Mountain Diqu, in which tea is cultivated, also village where Pu'er has been processed since time immemorial
Tai Hu Tai lake on edge of Jiangsu and Zhejiang provinces
Tai Wan Taiwan, either a country or province with regard to point of view, island close to coast of Chinese province of Fujian, famed for its low oxidised Oolongs
Tai Wan Chinese province or district with regard to point of view, island close to coast of Chinese province of Fujian, famed for its lightly oxidised Oolongs
Te Special, exceptional
Te Ji Special class
Tian Sweet
Tie Guan Yin Iron Buddha or iron goddess, type of Oolong from An Xi
Tuo Cha Tea, usually Pu'er, pressed into shape of bowl or nest
Wang King, term used to emphasise quality of tea
Xi West
Xi Fine
Xi Hu Western lake, area in the province of Zhejiang, where Dragon’s well (Long Jin) is originally cultivated
Xian Immortal being
Xian Region or district beneath the level of Diqu
Xiang Perfumed
Xiang Name of river in central China or alternative name for province of Sichuan
Xiang Pian Jasmine tea
Xishuangbanna Zizhizhou from southern Yunnan, famed for its Pu'er teas, name originates from the word Sipsongpanna from Dai language, which translates as Twelve thousand rice fields
Yan Rock
Yan Smoky
Yan Cha Rock tea, most probably from Wu Yi
Yin Silver
Yin Zhen Silver needles, Bai Cha from Liu An or Hunan
Yu Greenstone
Yu Rain
Yu Lan Xiang Scent of magnolia, Oolong from Feng Huang
Yu Qian Before the rain, season of most valuable first spring harvests, also An Hui Lu Cha
Yuan Nian Pu'er from Yunnan region close to Vietnam, in direct translation "Distant year", lack of clarity regarding its origin may indicate covert attempts to export it to Taiwan
Yun Wu Clouds and mist, Lu Cha cultivated on slopes of misty mountains
Yunnan Province in south west China neighbouring Indo-China, in translation “South of clouds”
Zhejiang Coastal province in eastern China
Zhen Cang Collection
Zhong Chinese cup with saucer and lid
Zhuang Abbreviated Zhuang Zu
Zhuang Zu Large ethnic minority connected with Dai living mostly in Guangxi
Zhuancha Tea, usually Pu'er, pressed into shape of brick
Zizhizhou Autonomous area or region on level of Diqu

0 US$

0 items

0 US$

0 points

Subscribe to News
Sign In  |  Register
ContactUs