Dictionary of Mintéalogy®

The Lexicon of the Science and Art of Mint Tea

Welcome to the Mintéalogy® dictionary. Discover the essential terms of the art and science of Mint Tea, from A to Z. Perfect for tea enthusiasts and professionals alike, this glossary will help you deepen your knowledge and fully appreciate every cup of Mint tea .

The Mintéalogie® dictionary forms the terminological basis of the discipline developed by the Institut de Mintéalogie® . It brings together the essential concepts for understanding the science and art of mint tea, its culture, practices and vocabulary.

Through these definitions, the Institute of Mintéalogie® helps to structure the language of this emerging discipline and to facilitate its transmission.

To further explore this discipline, also discover the educational path of Mintéalogie® offered by the Institut de Mintéalogie®.

The Mintéalogie® dictionary brings together the fundamental terms needed to understand the science and art of mint tea as well as its cultural vocabulary.

The Fundamental Concepts of Mintéalogy®

Mintéalogie® is based on several essential concepts that structure the understanding of mint tea culture.

How to Use This Dictionary

This dictionary presents the main terms of Mintéalogie® arranged in alphabetical order to facilitate their consultation and understanding.

It provides a reference base for discovering the vocabulary of the science and art of mint tea.

• Atāy (Atay): Moroccan term referring to traditional mint tea, a symbol of hospitality, conviviality and cultural transmission.

• Alkaloids: Natural chemical compounds found in tea leaves, including caffeine (theine), contributing to the stimulating properties of the infusion.
• Preparation: The stage of preparing tea leaves and aromatic plants before brewing, including measuring, rinsing if necessary, and arranging them in the teapot.
• Aroma: The set of olfactory notes released by a mint tea infusion, resulting from the interaction between the tea, the mint, and the hot water.
• Blending: The art of combining different varieties of tea and mint to obtain a specific taste and aroma balance.
• Astringency: A sensation of slight dryness in the mouth caused by tannins naturally present in some tea leaves.
• Plant aquaculture: An experimental method of growing aromatic plants in a controlled environment, sometimes used to study mint growth.

• Bouquet : The overall aroma released by a mint tea infusion.
• Flower Bud : Unopened part of the Tea or Mint plant, sometimes used for delicate infusions.
• Kettle : A tool used to heat the water needed for brewing tea.
• Tea leaves : Pieces of tea leaves used in tea bags.
• Grinding : The process of reducing tea leaves into small particles, often used for powdered tea.
• Tea roasting : The place or action of heating tea leaves to stop oxidation and develop aromas.

• Catechins : A type of antioxidant found in tea that is beneficial to health.
• Cultivar : A cultivated variety of tea or mint selected for its specific characteristics.
• Cuvée : Specific blend of different harvests of Tea and Mint.
• Harvesting : The act of collecting tea and mint leaves, essential for the quality of the final product.
• Concentration : Degree of intensity of aromas and flavors in a Mint Tea infusion.
• Organic Farming : A method of cultivation without the use of pesticides or chemical fertilizers.

• Decoction : An infusion technique where the leaves are boiled to extract more intense aromas.
• Tasting : The process of evaluating the sensory characteristics of Mint Tea, including aroma, taste, and visual appearance.
• Process : A method where the tea leaves are unfolded for better infusion.
• Distillation : The process used to extract essential oils from mint.
• Dosage : Quantity of tea and mint leaves used to prepare an infusion.
• Drainage : Water management system in tea plantations to ensure optimal growth.

• Production : The complete process of transforming tea and mint leaves into the final product.
• Emulsion : A stable mixture of two liquids, as in some preparations of Mint Tea.
• Energy : Stimulating effect often sought in teas based on mint and green or black tea.
• Enfleurage : A technique for extracting aromas by absorption in fats, used for certain varieties of mint.
• Spice : An ingredient added to tea blends to enhance the flavors, such as cinnamon or ginger.
• Extraction : The process by which aromatic and flavor compounds are released from tea and mint leaves during infusion.

• Leaf : Part of the tea or mint plant used for infusion.
• Filter : Accessory used to separate tea leaves from the infusion.
• Flavor : Combination of flavors and aromas perceived when tasting the tea.
• Flower : Part of certain varieties of mint used for floral and delicate infusions.
• Fermentation : The transformation stage of tea leaves (especially for black tea and oolong tea) where enzymes oxidize polyphenols, influencing flavor and aroma.
• Fragrance : Pleasant scent given off by Mint Tea.

• Glycosides : Natural chemical compounds found in mint that contribute to its sweet taste.
• Grade : Classification of tea leaves based on their quality and size.
• Granulation : The process of transforming tea leaves into granules for rapid infusion.
• Throat : Sensation in the mouth felt after swallowing the infusion, important for tasting.
• Grands Crus : Selection of the finest leaves Tea and mint sourced from terroirs renowned for their exceptional quality.
• Roasting : A production step where tea leaves are heated to develop their aromas.

• Harmonization : Creating a perfect balance between the different flavors in a Mint Tea blend.
• High-end : Superior quality Mint Teas, often from renowned terroirs.
• Herbarium : Collection of plants Tea and dried mint used for the study and comparison of varieties.
• Herbalism : The practice of collecting tea and mint plants in nature.
• Essential Oil : Concentrated aroma extracted from mint plants.
• Hygrometry : Measurement of humidity in the air, important for the preservation of tea and mint leaves.

• Tea bag : Small sachet containing tea and mint leaves, used for a quick infusion.
• Infuser : Accessory used to hold tea and mint leaves during infusion.
• Infusion : A process consisting of leaving tea and mint leaves in contact with hot water to extract their aromas and flavors.
• Cold Brew : A brewing method using cold water to obtain delicate and refreshing aromas.
• Ingredient : An element added to tea blends to enhance the flavor, such as lemon or honey.
• Intensity : Level of concentration of aromas and flavors in an infusion.

• Japan: A country renowned for its varieties of green tea, sometimes mixed with mint.
• Tea garden : Plantation where tea plants are cultivated, often located in specific regions offering optimal growing conditions.
• Gardener: Person responsible for the care and cultivation of tea and mint plants.
• Jasmine : A flower often added to tea blends to provide a floral note.
• Yellow : The color of certain mint tea infusions, especially those made with green tea.
• Young Shoot : Tea leaves harvested early in the season, often more delicate and aromatic.

• Tea kefir: A fermented tea-based drink, sometimes flavored with mint for a refreshing taste.
• Kettle : Kettle used to heat the water needed for brewing tea.
• Tea kiosk : Stand or shop specializing in the sale and tasting of tea.
• Tasting kiosk : A space dedicated to tasting different varieties of Mint Tea.
• Kombucha : A fermented tea-based beverage, often flavored with mint for a refreshing taste.
• Kukicha : Japanese tea made from stems and leaves, sometimes mixed with mint.

• Laminating : The process of transforming tea leaves into thin layers for even infusion.
• Lapsang Souchong : Smoked black tea that can be mixed with mint for a unique taste.
• Lightness : The quality of a mint tea infusion that is neither too strong nor too heavy.
• Liqueur : Liquid resulting from the infusion of Tea and mint leaves , characterized by their color, aroma, and taste.
• Lustre : The bright and attractive appearance of tea leaves before brewing.

• Maceration : A technique where tea and mint leaves are steeped in cold water to extract aromas.
• Matcha : Japanese green tea powder, sometimes mixed with mint to create an energizing and refreshing drink.
• Maturation : The period during which tea leaves are aged to develop their aromas.
• Peppermint : A variety of mint often used for its strong and refreshing aromas.
• Mint (Mentha)
  An aromatic plant essential in the preparation of mint tea, appreciated for its freshness, aromas and digestive properties.
• Menthol : The main aromatic compound in mint, responsible for its refreshing flavor.
• Mintéalogie®: Discipline dedicated to the study of the science, history, culture and art of mint tea, as well as its traditions and benefits.
• Mintéalogue: Practitioner of Mintéalogie®. Specialist in mint tea, mastering the cultural, botanical and sensory knowledge related to this discipline.
• Mintéalogist : A person trained in Mintéalogie® and recognized by the Institute of Mintéalogie for their understanding of the cultural and sensory foundations of mint tea.
• Mint Tea Lover: Amateur or passionate about mint tea, participating in the transmission and promotion of its culture.
• Mint Tea Master: Expert in the art of creating, blending, and tasting high-quality mint teas.

• NâNâ: Moroccan mint ( Mentha spicata) , essential for Moroccan mint tea, known for its fresh and intense aroma.
• Nature: Refers to a pure mint tea, without the addition of other ingredients or flavorings.
• Nebulization : A technique used to lightly moisten tea leaves before brewing in order to preserve their aromas.
• Nectar : ​​A particularly mild and sweet mint tea infusion.
• Nose : The overall aromas perceived from the infusion of Mint tea .
• Nuances : Different shades of color and taste in a mint tea infusion.
• Notes : Subtle variations in aromas and flavors are perceived when tasting mint tea.

• Oxidation : A chemical reaction that occurs when tea leaves are exposed to air, influencing the color and flavor of the tea.
• Osmosis : The process of diffusing aromas and flavors from tea and mint leaves into the water during infusion.
• Oolong : A type of partially oxidized tea, sometimes mixed with mint for a unique infusion.
• Origin : Place of cultivation of tea and mint plants, influencing their quality and aromatic profile.
• Nettle : A plant sometimes used in combination with mint in infusions for its health benefits.

• Powder : A form of tea where the leaves are finely ground, as with matcha.
• Preparation : All the steps necessary to properly brew Mint Tea.
• Scent : Pleasant aroma emanating from Mint Tea.
• Planter : A person who cultivates tea and mint plants.
• Plucking : A technique for harvesting tea and mint leaves, often involving hand-picking to ensure superior quality.
• Purity : Quality of a Mint Tea without contaminants or additives.

• Quality : Level of excellence of a mint tea, determined by the selection of leaves, the production process and sensory characteristics.
• Quantity : Measure of tea and mint leaves used for the infusion.
• Quest : Ongoing search for the best varieties and methods to produce high-quality mint tea.
• Dock : Place where tea leaves are stored before processing.
• Quinquina : Bark sometimes used in infusions for its bitter and medicinal properties.

• Refreshing : The quality of a mint tea that provides a sensation of freshness in the mouth.
• Harvest : Period and method of collecting Tea and Mint leaves.
• Dressing : Color and visual appearance of the infusion of Mint tea.
• Rolling : The process of rolling tea leaves to release their essential oils and facilitate infusion.
• Retro-olfaction : Sensation of aromas perceived after swallowing the infusion.
• Robustness : Strength and intensity of the aromas and flavors of a Mint Tea.

• Selection : Choosing the best tea and mint leaves to create quality blends.
• Flavor : Specific taste of a Mint Tea infusion.
• Drying : The stage where tea and mint leaves are dried to stop oxidation and preserve their aromas.
• Saponins : Natural compounds found in certain tea and mint plants, known for their foaming properties.
• Greenhouse : Structure used for growing tea and mint plants under controlled conditions.

• Tannins : Compounds present in tea leaves that contribute to the astringency and structure of the infusion.
• Terroir : The set of specific geographical, climatic and soil conditions influencing the cultivation of plants. Tea and mint.
• Tea cultivation: The cultivation and maintenance of tea plants, including variety selection, plantation management, and harvesting methods.
• Tea production: The process of transforming tea leaves from harvest to the final product ready for infusion, including the steps of withering, rolling, oxidation, drying and sorting.
• Theine : Synonym for caffeine, present in tea and providing a stimulating effect.
• Transformation : The process by which tea and mint leaves are transformed into a final product ready for infusion.
• Torsion : The action of twisting tea leaves to extract essential oils.

• Umami : A rich and savory flavor often associated with certain teas, although less common in mint teas.
• Uniformity : The quality of a mint tea where each infusion offers a consistent sensory experience.
• Factory : Place where tea leaves are processed and packaged for sale.
• Utensils : Tools and accessories used for the preparation and enjoyment of mint tea.
• Use : Method of preparing and consuming mint tea.

• Variety : Specific type of tea or mint plant, each variety having its own characteristics in terms of taste and aroma.
• Steaming : A method of processing tea leaves, often used for green teas, to fix enzymes and preserve color and aromas.
• Aging : The process of storing tea leaves to develop more complex aromas.
• Viscosity : Consistency of the infusion, influenced by the concentration of soluble components.
• Volatility : The ability of aromas to be released and perceived during tasting.

• Wulong (or Oolong) : A type of partially oxidized tea, often appreciated for its aromatic complexity and sometimes mixed with mint.
• Whisking : A technique used to vigorously mix Matcha with hot water, sometimes practiced with Mint Teas to obtain a frothy texture.
• Wild : Tea and mint plants that grow in the wild, often perceived as having more intense aromas.
• Winnowing : The process of separating tea leaves from stems and other debris after harvesting.
• Woodiness : A woody aroma that can sometimes be detected in certain varieties of tea.

• Sherry : A flavor that can sometimes be found in aged or oxidized infusions.
• Xylene : Aromatic compound sometimes found in aged teas, contributing to woody notes.
• Wood engraving : An artistic technique sometimes used to decorate tea packaging.
• Xylose : A natural sugar found in certain tea plants.
• Xenophile : A person who enjoys discovering and experimenting with teas and mints from different cultures.

• Yin : A concept from traditional Chinese medicine, sometimes used to describe teas and mints with cooling and soothing properties.
• Yunnan : A region of China famous for its high-quality teas.
• Ye Sheng : A variety of wild tea originating from certain regions of China, sometimes mixed with mint.
• Young Hyson : A type of Chinese green tea harvested early in the season, often mild and delicate.
• Yerbamate : A drink made from yerba mate leaves, sometimes flavored with mint.

• Eyes : Visual appearance of the infusion of Mint tea , important during tasting to assess clarity and color.

• Zen : A state of calm and relaxation often sought while enjoying a mint tea infusion.
• Zest : Citrus peel often added to tea blends to provide a fresh, tangy note.
• Zinc : A mineral found in some tea infusions, contributing to health benefits.
• Zymology : The science of fermentation, relevant to fermented teas like kombucha, sometimes flavored with mint.
• Zhou Gui : A variety of Chinese Oolong tea, sometimes appreciated for its unique taste and its potential to be blended with mint.

Why choose Maison NANA1807?

The NANA1807 House is dedicated to the preservation and promotion of the art of Mint Tea . Our experts select the finest teas and mints from around the world to offer unique tasting experiences. Discover our exceptional range of Mint Teas and immerse yourself in a world of refined flavors.

Mintéalogie® is also built through words that allow us to understand, transmit and keep alive the culture of mint tea.