Tea terminology can be mind-bogglingly complex, too. Which is why we are bringing you Tea A-Z, a guide to deciphering both common and completely bewildering concepts from the world of tea. Let’s dive in! We are up to “C.”
Caddy
A tin or jar, used for holding tea; it takes its name from the Chinese or Malayan word catty, describing the weight of one pound of tea. In the past, tea caddies were equipped with a lock and key.
Catechins
A class of polyphenol found in high concentrations in green tea, and in lower and varied concentrations in black teas.
Ceylon
The former name of Sri Lanka and term for tea grown on the island.
Chai
Indian term for tea, often short for masala chai, or spiced tea, which is made from strong black tea with milk, sugar, and spices.
Chesty
A term describing tea that has taken on the smell or taste of the wooden chest in which it was shipped.
Classification of tea
Tea is classified by region of origin (China, Ceylon, Japan, etc.), by district (Darjeeling, Assam, Nilgiri, etc.), by the size of the processed leaf (Flowery Pekoe, Orange Pekoe etc.), or by manufacturing process (fermented, unfermented, semi-fermented).
Cloning
Cuttings taken from old tea bushes to produce new tea bushes; today most tea bushes are grown from clones or cuttings taken from older bushes.
Coppery
A term describing a reddish infusion, most often associated with black teas of high quality.
CTC
Stands for “crush, tear, curl,” a manufacturing process to create tea leaves that impart a stronger infusion.
