Tea
Dictionary
Basic
Tea Definitions
Artisan
teas:
Often refers to premium, full-leaf white, green, and black
teas that are hand-sewn into intricate blossoms or rosettes;
they require no tea bag or strainer and “bloom”
when steeped; sometimes referred to as flowering teas, peonies,
or anemones.
Assam: This state in
India is the largest tea-producing district in the world
and is best known for its variety of black teas.
Black tea: The foremost
tea sold worldwide. Prepared from green tealeaves that have
been allowed to fully ferment and wither.
Brews a reddish-orange or reddish-brown infusion.
Blend: Two or more varietals
of tea blended together.
Caffeine: A stimulant
contained in tea, which can boost the heart rate and alertness
and, in elevated quantities, can lead to restlessness or
insomnia.
Ceylon: These black
teas are from Sri Lanka, one of the largest tea exporters
worldwide.
Cha: The word for the
Chinese and Japanese character referring to tea.
Chai: A popular tea
drink made from strong black tea, milk, sugar, and spices.
Chanoyu: The Japanese
tea ceremony, literally meaning "hot water tea,"
which celebrates the beauty and mundane aspects of everyday
life.
Darjeeling: This tea
district in northeast India is best known for its brisk
and floral black teas.
Dust: The smallest and
usually lower quality grade of tea commonly used in commercial
teabags.
Earl Grey: A black tea
scented with citrus oil from the Bergamot orange.
English breakfast tea: A brisk and lively black
tea, traditionally Keemuns from China and often including
China congou blends and Ceylon blends. These teas are frequently
served with milk and sugar.
Fair trade teas: A tea
that is certified by an international agency as having been
grown on a farm that is part of a Fair Trade working cooperative.
Fair Trade certification works to allow farmers to warrant
a fair price for their goods and at the same time upholds
specific standards for the wages and living and working
conditions of its workers. Fair Trade coffees are labeled
as such.
Firing: The method of
rapidly firing the tealeaf with hot air or in a hot pan
in order to quickly cease fermentation and dry the leaf.
Flavored tea: Tea that
has been scented and flavored with spices or flavors, which
may include cinnamon, orange rind, or Bergamot oil, to name
a few.
Formosa or Formosa oolong: An
Oolong tea produced in Taiwan, which is considered the champagne
of tea.
Genmai cha: A green
Japanese tea with roasted rice.
Grades: The category
indicating the tealeaf size and the preparation style.
Green tea: A tea produced
in China, Japan, and Taiwan. Prepared from green tealeaves
that have been neither fermented nor withered and are then
fired to cease fermentation. Brews a pale, greenish-yellow
infusion.
Gunpowder: A style of
green tealeaves from China that are rolled into pellets
and dried, which then open up when steeped.
Jasmine: A black tea
scented with jasmine flowers.
Keemun: A fine grade
of black tea produced in China, usually hand rolled and
fired. One of China’s best-known premium teas.
Kenya: A fine black
tea produced in Africa.
Lapsang Souchong: A
black tea produced in China that has been fired over pine
root and is known for its smoky aroma and taste.
Matcha: A powdered green
tea produced in Japan that is used in the Japanese tea ceremony.
Oolong tea: A tea produced
in China and Taiwan. Prepared from tealeaves that have been
partially fermented and withered. Brews an amber infusion.
Orange pekoe: Indicating
a larger grade of whole black tealeaf, specifying only size
and not quality or flavor.
Organic teas: A tea
that is certified by an international agency as having been
grown free of chemical pesticides, fertilizers, or herbicides
and labeled as such.
Pekoe: Indicating a
smaller grade of whole black tealeaf, specifying only size
and not quality or flavor.
Pouchang: A tea produced
in China and Taiwan. Prepared from tealeaves that have been
partially fermented. Typically used as the base tea for
scented teas.
Pu erh: An aged tea
produced in the Yunnan province of China. Prepared from
tealeaves that have been specially fermented to produce
an earthy characteristic.
Rooibos: A caffeine-free
herb produced in South Africa that steeps to a rich reddish
infusion.
Scented tea: A base
black, green, or oolong tea combined with flower petals
or blossoms, herbs, or even sliced fruit or fruit peel for
a distinct flavor and aroma.
Sencha: The green tea
variety produced in Japan, consisting of a wide array of
qualities.
Souchong: Indicating
a larger grade of whole black tealeaf, specifying only size
and not quality or flavor.
Tea taster: A tea expert
who can judge a cup-sample for character and quality and
provide knowledge about its value, blending, and production.
White tea: A tea produced
mostly in China. Prepared from green tea leaves that have
been withered and then fired. Brews a pale greenish, almost
clear infusion.
Yunnan: This tea district
in southwest China is best known for its spicy black teas.
TEA
TASTER’S TERMS:
Aroma:
The fragrance or smell of steeped tea, ranging
from faint to full to flowery and more.
Astringency: The drying
sensation of the gums and tongue, which gives a tea its
refreshing characteristic.
Bakey: Black teas that
have been overfired may take on this unpleasant burnt flavor.
Bergamot: The essential
oil from the fragrant Bergamot orange, which is used as
a flavor base for making Earl Grey tea.
Biscuity: A pleasant
baked aroma of a well-fired tea. Used primarily to describe
Assam teas.
Bitter: A twinge or
strong sensation noticeable at the back of the tongue.
Black currant: The berry-evoking
aroma and taste. Used to describe many fine Darjeelings.
Body:
The
weight of a tea’s infusion as perceived in the mouth.
A tea may have thin, medium, or full body.
Brassy: Black teas that
have been underwithered may take on this unpleasant acidic
tang.
Bright: A fresh and
vibrant quality, characteristic of all fine teas.
Brisk: A lively, astringent
quality, characteristic of all fine teas, not flat.
Character: The flavor
and aroma linking a tea to its country, region, district,
or estate of origin.
Chocolaty: A roasty,
sweet aroma suggestive of unsweetened chocolate that’s
used to describe certain fine Darjeelings.
Clean: The quality of
a thin, plain tea that finishes smooth in the mouth and
has nothing unfavorable about it.
Complex: Flavors that
have multiple layers of sensation.
Delicate: Restrained
flavors and aromas that are neither strong nor intense.
Earthy: The pleasant
aroma or flavor of moist soil or earth. Teas that have been
stored in a damp environment may take on an unpleasant earthy
taste.
Fine: A quality tea
in terms of astringency, flavor, aroma, and overall positive
characteristics.
Flat: A dull, lackluster
tea, deficient in astringency and briskness.
Flavor: The taste or
notes found in the tea’s infusion, which may vary
from nutty to flowery and more.
Flowery: An aroma suggestive
of flowers.
Fresh: A positive trait
used to describe newly processed teas with vibrant flavor
and aroma.
Fruity: A sweet aroma
or flavor suggestive of peaches, grapes, currants, or apricots.
Full: Indicating strong
character, in terms of color and concentration, and little
briskness.
Grassy: An herbaceous
aroma or flavor suggestive of alfalfa or grass.
Harsh: A negative characteristic
describing a bitter, unpleasant, or offensive taste or sensation.
Hay: A stalky aroma
or flavor suggestive of wet hay or straw.
Heavy: Indicating strong
color and concentration but little briskness.
Herbaceous: An herbal
aroma or flavor suggestive of herbs, leaves, or plants.
Light: Indicating a
thin character, in terms of color, body, and aroma.
Lively: Pleasingly vibrant
in astringency and briskness.
Malty: A sweet barley
flavor used to describe certain Assam teas.
Metallic: An unfavorable
trait used to describe a coppery tang in black tea.
Muscat: A fruity, grapey
flavor. Used to describe certain fine Darjeelings.
Nutty: A roasty aroma
or flavor suggestive of almonds, cashews, etc.
Pine: An aroma suggestive
of fresh-cut pine.
Pungent: A strong and
penetrating sensation in the mouth, characteristic of teas
with good briskness or astringency.
Point: Fine and focused
flavor, aroma, liveliness, or briskness.
Rich: A full-bodied
tea that finishes with a depth and complexity of flavor
and an overall pleasing taste.
Self-Drinking: Indicating
a tea that has well-rounded quality and flavor and does
not require blending.
Smoky: An aroma or flavor
suggestive of wood smoke, ash, baking, etc. Used to describe
certain Keemun, Gunpowder, and
Lapsang Souchong teas.
Smooth: Indicating lively
character but little pungency, not flat.
Spicy: A fragrance or
flavor reminiscent of spices like cinnamon, allspice, black
pepper, or incense.
Stale: Tea that has
not been stored properly or has too long a shelf life may
take on this flat, one-dimensional papery flavor.
Strength: Indicating
strong character in terms of color, concentration, body,
and pungency.
Sweet: The quality of
a light, pleasing tea that has nothing unfavorable or superior
about it.
Tangy: An intensely
piercing sweet and sour impression along the sides of the
tongue.
Tarry: A heavy, smoky
aroma or flavor. Used to describe certain Lapsang Souchong
teas.
Toasty: The pleasant
baked or bisquity aroma of a well-fired tea. Used to describe
fine Keemun teas, some Darjeelings, or other high-fired
teas.
Vegetal: A vegetative
aroma or flavor suggestive of seaweed, herbs, or grass.
Used to describe most green teas.
Winey: Having the mature,
fruity essence of a fine red wine.
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