Dictionary of Mintealogy

A

• Alkaloids: Natural chemical compounds found in tea leaves, such as caffeine.
• Aroma: Pleasant smell given off by an infusion of Mint Tea.
• Aquaculture: Method of growing Tea and Mint plants in an aquatic environment.
• Astringency: Sensation of dryness in the mouth often caused by the tannins present in certain teas.

B

• Blend: Mixture of different varieties of Tea and Mint to create a balanced and complex infusion.
• Bouquet: Set of aromas released by an infusion of Mint Tea.
• Broken: Pieces of tea leaves used in tea bags.

C

• Catechins: Type of antioxidants present in Tea, beneficial for health.
• Cold Brew: Brewing method using cold water to achieve delicate and refreshing aromas.
• Concentration: Degree of intensity of aromas and flavors in a Mint Tea infusion.
• Cultivar: Cultivated variety of Tea or Mint selected for its specific characteristics.
• Cuvée: Specific blend of different harvests of Tea and Mint.

D

• Decoction: Infusion technique where the leaves are boiled to extract more intense aromas.
• Distillation: 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 optimum growth.
• Drying: Stage where the Tea and Mint leaves are dried to stop oxidation and preserve their aromas.

E

• Elaboration: Complete process of transforming Tea and Mint leaves into the final product.
• Emulsion: A stable mixture of two liquids, as in some Mint Tea preparations.
• Energy: Stimulating effect often sought in Teas based on Mint and Green or Black Tea.
• Enfleurage: Technique of extracting aromas by absorption in fats, used for certain varieties of Mint.
• Essential Oil: Concentrated aroma extracted from mint plants.
• Extraction: Process by which aromatic and taste compounds are released from Tea and Mint leaves during infusion.

F

• Flavor: Combination of flavors and aromas perceived when tasting Tea.
• Fermentation: Stage of transformation of tea leaves (notably for black tea and Oolong tea) where enzymes oxidize polyphenols, influencing the flavor and aroma.
• Flower: Part of certain varieties of Mint used for floral and delicate infusions.
• Flower Bud: Unopened part of the Tea or Mint plant, sometimes used for delicate infusions.
• Fragrance: Pleasant smell given off by Mint Tea.

G

• Glycosides: Natural chemical compounds found in Mint that contribute to its sweet taste.
• Grade: Classification of tea leaves according to their quality and size.
• Granulation: Process of transforming tea leaves into granules for rapid infusion.
• Grinding: Process of reducing tea leaves into small particles, often used for powdered tea.

H

• Harmonization: Creating a perfect balance between the different flavors in a Mint Tea blend.
• High-end: Superior quality of Mint Teas, often from renowned terroirs.
• Herbarium: Collection of plants from Tea and dried mint used for the study and comparison of varieties.
• Herbalism: Practice of collecting Tea and Mint plants in nature.
• Hygrometry: Measurement of humidity in the air, important for the conservation of Tea and Mint leaves.
  
• Harvesting: Action of collecting Tea and Mint leaves, essential for the quality of the final product.

I

• Infusette: Small bag containing tea and mint leaves, used for a quick infusion.
• Infuser: Accessory for holding tea and mint leaves during infusion.
• Infusion: Process consisting of leaving tea and mint leaves in contact with hot water to extract their aromas and flavors.
• Ingredient: An element added to tea blends to enrich the flavor, such as lemon or honey.
• Intensity: Level of concentration of aromas and flavors in an infusion.

J

• Japan: Country famous for its varieties of green tea, sometimes mixed with mint.
• Jasmine: Flower often added to tea blends to provide a floral note.
• Young Shoot: Tea leaf harvested early in the season, often more delicate and aromatic.
• Yellow: Color of certain mint tea infusions, especially those made with green tea.

K

• Kettle: Tool used to heat the water needed to brew tea.
• Kombucha: A fermented tea-based drink, often flavored with mint for a refreshing flavor.
• Kefir: A fermented tea drink, sometimes flavored with mint for a refreshing taste.
• Kiosk: Stand or shop specializing in the sale and tasting of tea.
• Kukicha: Japanese tea made from stems and leaves, sometimes mixed with mint.

L

• Leaf: Part of the Tea or Mint plant used for infusion.
• Lapsang Souchong: Smoky black tea that can be mixed with mint for a unique taste.
• Lightness: 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 its color, aroma, and taste.
• Luster: Shiny, attractive appearance of tea leaves before brewing.

M

• Maceration: Technique where tea and mint leaves are steeped in cold water to extract the aromas.
• Matcha: Powdered Japanese green tea, sometimes mixed with mint to create an energizing and refreshing drink.
• Maturation: Period during which tea leaves are aged to develop their aromas.
• Menthol: The main aromatic compound in mint, responsible for its refreshing flavor.
• Mintéalogie: The study of the science, history, culture, and art of Mint Tea and its benefits.
• Mintéalogue: Expert in Mintéalogie - Specialist in Mint Tea, expert in Tea growing and Theification, responsible for the composition, analysis, and tasting of Mint Teas.
• Mint Tea Master: Expert in the creation and tasting of high-quality Mint Teas.

N

• NâNâ: Moroccan mint (Mentha spicata), essential for Moroccan Mint Tea, known for its fresh and intense aroma.
• Nebulization: Technique used to lightly humidify tea leaves before infusion to preserve their aromas.
• Nectar: Particularly sweet and mild mint tea infusion.
• Nose: Set of 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 perceived when tasting mint tea.

O

• Oolong: A type of partially oxidized tea, sometimes mixed with mint for a unique infusion.
• Organic Farming: A method of growing crops without the use of pesticides or chemical fertilizers.
• Origin: Place where Tea and Mint plants are grown, influencing their quality and aromatic profile.
• Osmosis: Process of diffusion of aromas and flavors of Tea and Mint leaves into water during infusion.
• Oxidation: Chemical reaction that occurs when tea leaves are exposed to air, influencing the color and flavor of the tea.

P

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

Q

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

R

• Refreshing: Quality of a Mint Tea which provides a sensation of freshness in the mouth.
• Harvest: Period and method of collecting Tea and Mint leaves.
• Dress: Color and visual appearance of the infusion of Mint tea.
• Roastery: Place or action of heating tea leaves to stop oxidation and develop aromas.
• Rolling: 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.

S

• Selection: Choice of the best Tea and Mint leaves to create quality blends.
• Scent: Pleasant smell emanating from Mint Tea.
• Saponins: Natural compounds present in certain Tea and Mint plants, known for their foaming properties.
• Greenhouse: Structure used for growing Tea and Mint plants under controlled conditions.

T

• Tannins: Compounds found in tea leaves that contribute to the astringency and structure of the infusion.
• Temperature: Degree of heat used during the infusion process, affecting the final taste and aroma.
• Terroir: Environmental factors that influence the flavor and quality of Tea and Mint, such as soil, climate, and altitude.
• Theine: Synonym for caffeine, present in tea and providing a stimulating effect.
• Tea Growing: Cultivation and maintenance of tea plants, including variety selection, plantation management, and harvesting methods.
• Teaification: The process of transforming tea leaves from harvest to the final product ready for infusion, including the stages of withering, rolling, oxidation, drying, and sorting.
• Twisting: Action of twisting tea leaves to extract essential oils.

U

• Umami: A taste sensation that can be present in some teas, adding depth to the flavor profile of Mint Tea.
• Uplift: Effect of certain Mint Teas in boosting mood or energy.
• Unfolding: The process of opening tea leaves to improve infusion.

V

• Varietal: Specific type or variety of Tea or Mint plant, often contributing unique flavors.
• Vintage: Year of harvest of tea leaves, which can affect the flavor and quality of the infusion.

W

• Withering: Initial step in tea processing where the leaves are allowed to wilt, reducing moisture content.
• Water Quality: The purity and mineral content of water used for infusion, which can affect the taste of Mint Tea.
• Winnowing: Process of removing stems and other debris from tea leaves after harvesting.

X

• Xanthines: Class of compounds that include caffeine, theobromine, and theophylline, found in tea leaves.

Y

• Young Shoot: Tea leaf harvested early in the season, often more delicate and aromatic.
• Yellow: Color of certain mint tea infusions, especially those made with green tea.

Z

• Zen: A state of calm and relaxation often sought when enjoying an infusion of mint tea.
• Zest: Aromatic outer layer of citrus fruits sometimes added to Mint Tea blends for extra flavor.
• Zinc: Mineral present in certain tea infusions, contributing to health benefits.
• Zymology: Science of fermentation, relevant to fermented teas like kombucha, sometimes flavored with mint.
• Zhou Gui: A variety of Chinese Oolong tea, sometimes prized for its unique taste and potential to be blended with mint.