Our Tea Blog | Camellia Sinensis


Lexicon of Tea Tasting

5 December 2017

at 15:47 by Social


A sharp tea, a biting liquor, an opulent scent … Demystify the imaginary language of tea using our lexicon of tasting. An excellent way to enrich your vocabulary and put the right words to describe your favourite teas.

AMPLE: Round texture, generous liquid, quite long in the mouth. (Gaba Cha)
AROMATIC: Rich in aroma, very fragrant. (Dong Ding Mr Chang)
ASTRINGENT: Pungent, hard or full-bodied character, creates a drying feeling in the mouth.
BITING: Describes a feeling of astringency that is acidic and strong. (Pu Er 2016 Yiwu Sheng Tai)
BODY: Describes a texture that has presence and coats the mouth.
BOLD: Possessing a well-defined, instantly discernible character.
BRISK: Possessing great liveliness with a touch of acidity.
COMPLEX: Very rich in aromas with many subtle qualities. (Rou Gui Da Wang)
DELICATE: Light, refined.
FRESH: A liquid that gives a feeling of freshness, sometimes a little acidic. (Anji Bai Cha)
FULL: Quality of a liquid that fills the mouth and has persistence. (Népal Jun Chiyabari automnal)
FULLBODIED: Possessing body.
GENEROUS: Supported by a rich, aromatic intensity.
HEADY: Rich and complex.
HEAVY: Fragrance that is felt in the back of the mouth, dense.
INTENSE: Strong, powerful presence.
LIGHT: Supple and without body.
LONG: With a long finish; the quality of a wellstructured liquid.
MILD: Silky, supple, velvety, not astringent, sometimes associated with sweet. (Du Yun Hong Cha)
OPULENT: Rich, round, heady fragrance. (Mei Zhan Zhen)
PERSISTENCE: Describes an aroma that is long in the mouth (aftertaste).
POWERFUL: With a lot of strength, fullbodied.
PUNGENT: Creating a feeling of astringency that is harsh and coarse.
RAW: A slightly acidic liquid.
REFINED: Possessing delicacy and subtlety.
ROBUST: A strong constitution with a lot of body, powerful.
ROUGH: A liquid that is too astringent and is unpleasant.
ROUND: Describes a supple, silky, slightly tannic liquid that fills the mouth. (Sun Moon Lake T-18)
RUNNY: A supple, smooth liquid with little body. (Tai Ping Hou Kui)
SHARP: Brisk, slightly acidic character, narrow and incisive; may be delicate or robust.
SHORT: Possessing aromas or savors that quickly fade.
SILKY: Describes a liquid with a supple texture.
SMOOTH: Light texture without roughness.
STRUCTURED: Well-structured tannic liquid, full and strong, fullbodied but not coarse.
SUBTLE: Refined and complex.
SUSTAINED: An aroma with a persistent presence.
TANNIC: Describes a well-structured liquid that creates a pleasant feeling of astringency.
UNCTUOUS: Thick, mellow, very round texture. (Ali Shan)
VELVETY: With a thickness reminiscent of velvet. (Kabusecha Tamakado)
VIGOROUS: Slightly acidic character without softness.
WARM: Round, comforting liquid with no acidity. (Bai Hao)
WATERY: With a texture like water.
YOUNG: Describes a rather green character, immature, sometimes a little acidic.

Team Portrait: François Marchand, Tea Taster

3 December 2017

at 19:50 by Social


Here at Camellia Sinensis, we not only value the quality of our teas but also the quality of our team. How well do you know our four expert tasters ?
This month we’d like you to introduce François Marchad, co-owner of Camellia Sinensis since 2000.

François, tell us about your beginnings in the company…

Camellia Sinensis opened back in 1998, I became a regular, quickly becoming friends with Hugo and Jasmin. At the time, I was studying arts at UQAM and lived nearby. A few months after they had opened, late evening after all the clients had left, Hugo threw me a rag and asked “Could you help me clean up some of the tables?”.  That was my “interview” 19 years ago….

What is your role within the team?

A big part of it is sourcing and buying in Central China each spring, meeting our suppliers, finding new gems. The other part is the marketing: I’m responsible for everything that pertains to the image of the company (packaging, advertising, key visuals etc..). I also take care of all the IT and our  website.

Your favourite tea is…

On my first exploratory trip to China, after a long adventure I finally found the elusive Taiping Hou Kui.  Not accessible by land, only by boat, its beauty is as incredible as its tea. To this day, I’m still good friends with the owner – he is an incredible tea maker.

What is your most recent discovery?

A classic Chinese green tea, the Xin Yang Mao Jian: I recently found a supplier a little outside the main production area but doing an amazing job. His garden is beautiful, natural and wonderfully balanced – it’s one of my highlights of this year.

At Camellia Sinensis, what are you known for…

I am mainly known for the image of the brand but also my mischievous sense of humour.


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