Tea glossary

All (4) Herbs (2) Spices (1) Racines (1) Arbres (1)
Ginger (root)

Ginger is a tropical herbaceous plant of Asian origin whose leaves emit a pleasant odour. Its name derives from the Sanskrit word "sringavera," meaning "horn-shaped root." Ginger was the first spice introduced to Europe, in the 9th century. Known for its fragrant, fibrous root, ginger is widely used and appreciated in cooking around the world, as well as in infusions.

Ginkgo Biloba (leaf cut)

The ginkgo is undoubtedly the world's oldest species of tree, having appeared over 200 million years ago. Of Asian origin, this hardy tree may reach 20 or 30 metres in height. The ginkgo is distinguished by its leaves, which can be recognized by their double-lobed shape. Since the 17th century, the tree has even been cultivated in France and North America. In China, it is used mainly for its medicinal properties.

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Gotu Kola (herb cut)

The gotu kola is a herbaceous, slender-stemmed plant that belongs to the Apiaceae family. This low-growing plant is found mainly in Asia and Oceania. It is commonly used in Ayurvedic and traditional Chinese medicine.

Tea Green
Green Tea (leaves)

All types of tea come from the same species of shrub: Camellia sinensis. The differences between the various kinds of tea are based on how the leaves are processed. Leaves used for green tea do not undergo any kind of fermentation process. They are rapidly steamed (the Japanese method) or heated (the Chinese, Indian or Sri Lankan method) in order to prevent the enyzmatic process that leads to fermentation.