China, the birthplace of tea culture, has a rich vocabulary that defines various aspects of tea production, processing, and appreciation. Understanding these terms can enhance your tea knowledge and deepen your appreciation of Chinese tea culture.

Cha (茶) – The Chinese word for tea, used in various contexts.
Gongfu Cha (功夫茶) – A traditional Chinese tea ceremony that emphasizes skillful brewing techniques.
Cha Dao (茶道) – The "Way of Tea," representing the philosophy and art of tea culture in China.
Pin Cha (品茶) – The act of tasting and appreciating tea.
Cha Yi (茶艺) – The art of tea preparation, including brewing and serving.
Cha Ren (茶人) – A tea enthusiast or master who deeply appreciates tea culture.
Cha Xi (茶席) – The tea table setting, often arranged aesthetically for tea ceremonies.

Lu Cha (绿茶) – Green tea, unoxidized and known for its fresh, grassy flavors.
Bai Cha (白茶) – White tea, minimally processed with a delicate, sweet flavor.
Huang Cha (黄茶) – Yellow tea, a rare type of tea with a light fermentation process.
Wu Long Cha (乌龙茶) – Oolong tea, partially oxidized with floral and fruity notes.
Hong Cha (红茶) – Red tea (black tea in the West), fully oxidized with a rich, bold taste.
Hei Cha (黑茶) – Dark tea, including fermented teas like Pu'er.
Sheng Pu’er (生普洱) – Raw Pu’er, a naturally aging tea with evolving flavors over time.
Shu Pu’er (熟普洱) – Ripe Pu’er, post-fermented through a controlled wet-piling process.

Yan Cha (岩茶) – Rock Tea, famous oolongs from the Wuyi Mountains.
Dan Cong (单丛) – Single Bush oolong teas from Guangdong, each with unique flavors.
Ming Qian Cha (明前茶) – Tea harvested before the Qingming Festival, known for its high quality.
Yu Qian Cha (雨前茶) – Tea picked before the Grain Rain festival, slightly later than Ming Qian tea.
Liu Bao Cha (六堡茶) – A type of fermented Hei Cha from Guangxi province with a unique aged flavor.
Tian Jian Cha (天尖茶) – A high-grade dark tea from Hunan province.

Cha Hu (茶壶) – Teapot (Yixing Clay or Porcelain)
Gai Wan (盖碗) – Lidded Bowl for Brewing and Drinking
Gong Dao Bei (公道杯) – Fairness Pitcher (Ensures Even Tea Distribution)
Cha Bei (茶杯) – Tea Cups (Small Cups for Drinking)
Wen Xiang Bei (闻香杯) – Fragrance Cups (Tall Cups for Aroma Appreciation)
Cha Hu (茶壶) – Kettle for Boiling Water
Huo Lu (火炉) – Tea Stove for Heating Water
Shui Fang (水方) – Water Cooler for Adjusting Temperature
Cha Pan (茶盘) – Tea Tray (Draining Excess Water)
Cha He (茶荷) – Tea Holder (For Displaying Dry Leaves)
Cha Ze (茶则) – Tea Scoop (For Transferring Leaves)
Cha Lou (茶漏) – Tea Funnel (Guides Leaves into Teapot)
Cha Lü (茶滤) – Tea Strainer (Filters Particles While Pouring)
Cha Jia (茶夹) – Tea Tongs (For Handling Hot Cups and Leaves)
Cha Zhen (茶针) – Tea Needle (Unclogs Teapot Spout)
Cha Shi (茶匙) – Tea Scoop (For Measuring Leaves)
Cha Bi (茶笔) – Tea Brush (For Cleaning Teapot Exterior)
Cha Shao (茶勺) – Tea Spoon (For Handling Wet Leaves)
Cha Qi (茶起) – Tea Clip (For Picking Up Tea Leaves)
Cha Chong (茶宠) – Tea Pet (Small Clay Figurines for Rituals)
Cha Jin (茶巾) – Tea Cloth (For Wiping Spills and Cleaning)
Cha Bu (茶布) – Tea Towels (For Maintaining Teaware)
Cha Cang (茶仓) – Tea Storage Containers (To Preserve Freshness)
Cha Dao (茶刀) – Tea Knife (For Breaking Compressed Puerh Tea)
Cha Chuan (C茶船) – Tea Boat (Water Basin for Rinsing Teaware)
Shi Jian Biao (时间表) – Tea Timer (For Measuring Steeping Time)
Xiang Lu (香炉) – Incense Burner (For Enhancing Atmosphere)

Sha Qing (杀青) – The "kill-green" process used to stop oxidation in green and oolong tea.
Wei Diao (萎凋) – Withering, allowing tea leaves to soften and lose moisture before processing.
Rou Nian (揉捻) – Rolling, shaping the tea leaves to enhance flavor and appearance.
Fa Jiao (发酵) – Fermentation, often used to describe both oxidation and microbial fermentation.
Wo Dui (渥堆) – The controlled fermentation process used in ripe Pu’er production.
Tan Bei (炭焙) – Charcoal roasting, often used for Wuyi Rock Tea and some oolongs.
Zheng Qing (正青) – Traditional fixation method used in Wuyi oolongs.

Cha Xiang (茶香) – Tea aroma, an important characteristic in tasting tea.
Hou Yun (喉韵) – The lingering aftertaste and throat sensation left by tea.
Gan (甘) – Sweetness in tea, often felt after sipping.
Ku (苦) – Bitterness, present in some teas but balanced by sweetness.
Sheng Jin (生津) – The mouth-watering sensation from high-quality tea.
Nong (浓) – Strong or concentrated tea.
Dan (淡) – Light or weak tea.
Cha Qi (茶气) – The energy or body sensation experienced when drinking tea.
Mu Gan (木甘) – A unique woody sweetness found in aged teas.

Chen Xiang (陈香) – Aged aroma, characteristic of well-stored Pu’er and Hei Cha.
Zang Cha (藏茶) – Storage tea, referring to aged and properly kept teas.
Ku Wei (苦味) – The bitterness that mellows out in aged tea.
Hui Gan (回甘) – A returning sweetness that develops after drinking tea, common in aged Pu’er.
Yu Yun (余韵) – The lingering aftertaste in aged or high-quality tea.
Cang Hua (仓化) – A term referring to the transformation of tea during aging due to storage conditions.
Gu Hua (古化) – The process of tea developing deep and complex flavors as it ages.

Pǔ'ěr Chá (普洱茶) – Pu'Er Tea (Aged Fermented Tea from Yunnan)
Shēng Chá (生茶) – Raw Pu'Er (Naturally Aged, Similar to Green Tea)
Shú Chá (熟茶) – Ripe Pu'Er (Artificially Fermented, Similar to Black Tea)
Wò Duī Fājiào (渥堆发酵) – Wet Piling Fermentation (Process Used for Ripe Pu'Er )
Yúnnán Dàyè Zhǒng (云南大叶种) – Yunnan Large Leaf Variety (Tea Cultivar Used for Pu'Er )
Lǎo Chá (老茶) – Aged Tea (Pu'Er That Has Been Stored for Years or Decades)
Cāng Chǔ (仓储) – Storage (Refers to How Pu'Er Is Stored and Aged)
Gān Cāng (干仓) – Dry Storage (Aging in a Controlled, Low-Humidity Environment)
Shī Cāng (湿仓) – Wet Storage (Aging in a High-Humidity Environment, Can Lead to "Moldy" Notes)

Chá Bǐng (茶饼) – Tea Cake (Compressed Disc-Shaped Pu'Er )
沱茶 (Tuó Chá) – Tuo Cha (Bowl-Shaped Compressed Pu'Er )
Zhuān Chá (砖茶) – Brick Tea (Pu'Er Compressed Into a Rectangular Brick)
Tiě Bǐng (铁饼) – Iron Cake (Extremely Densely Compressed Tea Cake)
Sǎn Chá (散茶) – Loose Leaf Pu-erh (Uncompressed Pu'Er Tea)
Lóng Zhū (龙珠) – Dragon Ball (Small Hand-Rolled Pu'Er Balls)
Qī Zǐ Bǐng (七子饼) – Seven Sons Cake (Traditional 357g Pu'Er Cake Sold in Stacks of Seven)

Gǔ Shù Chá (古树茶) – Ancient Tree Tea (Pu'Er From Old Trees, Typically 100+ Years Old)
Xiǎo Shù Chá (小树茶) – Small Tree Tea (Pu'Er From Younger Tea Plants)
Táidì Chá (台地茶) – Plantation Tea (Mass-Produced Pu'Er from Bushes)
Yěshēng Chá (野生茶) – Wild Tea (Pu'Er From Naturally Growing Tea Trees)
Chūn Chá (春茶) – Spring Tea (First Harvest of the Year, Often High-Quality)
Qiū Chá (秋茶) – Autumn Tea (Harvested in the Fall, Often Milder Than Spring Tea)
Xià Chá (夏茶) – Summer Tea (Usually Considered Lower Quality)

Chén Huà (陈化) – Aging/Maturation (The Natural Process of Pu'Er Developing Over Time)
Hóu Yùn (喉韵) – Throat Feel (Lingering Sensation in the Throat After Drinking)
Huí Gān (回甘) – Returning Sweetness (Sweet Aftertaste That Develops After Sipping)
Shuǐ Lù (水路) – Liquor Texture (How Smooth or Thick the Tea Feels in the Mouth)
Yān Xiāng (烟香) – Smoky Aroma (Common in Some Aged or Lincang Pu'Er Teas)
Zǎo Xiāng (枣香) – Jujube Aroma (Aged Pu'Er That Develops a Dried Date-Like Scent)
Zhāng Xiāng (樟香) – Camphor Aroma (Pu'Er That Develops a Cooling, Minty Scent Over Time)
Méizi Yùn (梅子韵) – Plum Essence (Sour or Fruity Notes in Some Aged Pu'Er)
Lán Xiāng (兰香) – Orchid Fragrance (A Floral Aroma Found in High-Quality Pu'Er)
Duī Wèi (堆味) – Wodui Taste (Earthy, Fermented Flavor From Ripe Pu'Er Processing)
Gānjìng (干净) – Clean Taste (A Sign of High-Quality Pu'Er Without Off-Flavors)

Zhuǎn Huà (转化) – Transformation (The Changes in Pu'Er’s Flavor Over Time)
Hòu Fājiào (后发酵) – Post-Fermentation (The Aging Process Unique to Pu'Er)
Shī Qì (湿气) – Humid Storage Effect (Wet Stored Pu'Er That Develops Musty Notes)
Bái Shuāng (白霜) – White Frost (Crystals on Aged Pu'Er, Sign of Natural Aging)
Jīn Huā (金花) – Golden Flowers (Beneficial Fungal Growth in Certain Aged Teas)
Duī Jī Wèi (堆积味) – Pile Fermentation Taste (A Temporary "Wo Dui" Ripe Pu'Er Scent)

Xǐng Chá (醒茶) – Awakening Tea (Letting Pu'Er Breathe Before Brewing)
Xǐ Chá (洗茶) – Rinsing Tea (Discarding the First Infusion to Clean the Leaves)
Tóu Chá Liàng (投茶量) – Leaf-to-Water Ratio (Amount of Tea Used in Brewing)
Nài Pào (耐泡) – Infusion Resilience (How Many Steeps a Tea Can Withstand)
Chōng Pào (冲泡) – Brewing (The Process of Infusing Tea Leaves in Water)
Chá Qì (茶气) – Tea Energy (A Sensation of Strength, Relaxation, or Qi from Tea)
Shùn Huá (顺滑) – Smoothness (Describes How Soft the Tea Feels When Drinking)

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