Glossary of TermsUpdated 9 months ago

Acidic:  A sour and tart taste to the tea. 

Aroma: The odour of the tea. A complex aroma is often described as a bouquet.  

Astringent: A bold, pungent sensation due to the tannins in the tea that linger on the tongue.  

Baggy: An undesirable taint sometimes found in inferior teas which have been stored in sacks.

Bakey: Another unpleasant characteristic noticeable in the liquors of teas which were heated to higher temperatures than mandated during processing.

Biscuity: A strong desirable trait which is used a lot to describe a good quality Assam tea.

Bite: Another desirable trait, this describes a tea which is very brisk and lively.

Body: The tactile aspect of tea’s weight, this could be light, medium, or full. It is also referred to as fullness. 

Bright: A style and refreshing flavour of tea for the palate.

Burnt: An undesirable trait, which is a degree worse than ‘bakey’. 

Character: The signature attributes of a tea. This could depend on its origin or flavour. 

Clean: Flavor that’s pure, there is an absence of any off-tastes. 

Coppery: A favourable attribute of tea liquor colour, similar to a new penny.

Creaming Down: A high-quality tea which turns cloudy. This is generally believed to be caused by the precipitation of tannins.

Finish: The final taste that lingers on your tongue after consuming the tea. 

Flowery: A floral flavour or scent which is mostly associated with high-grade teas. 

Malty: A sweet malt flavour in the tea which is characteristic of Assam black teas. 

Muscatel: A flavour similar to that of grapes, a characteristic found in the liquors of the finest Darjeeling tea. 

Smooth: A fine-drinking tea that’s round-bodied.

Soft: A tea that is timid in flavour.

Thick: Tea that has substance, but does not necessarily refer to viscosity. 

Vegetal: A characteristic of green tea, this refers to a taste that might be grassy, herby or marine.

Woody: A term used to describe the flavour of tea, reminiscent of freshly cut timber. 

Assam: A black tea is grown and sourced from Assam in Northeast India. The tea is a full-bodied one, characterized by a rich, strong flavour.

Autumnal: The liquor from teas grown in cool Autumn weather.

Bancha: A Japanese tea made from coarse leaves, which is popularly consumed, but not of top-notch quality. 

Black Tea: Most popular and common tea in the world, one of the three major types. They are the most processed of all teas which include oxidizing and fermenting the leaves.

Blend: A mixture of two or more teas from different origins to achieve a certain type of flavour which is unique.

Broken Orange Pekoe: A size tea leaf which comprises smaller leaves and tips.

Ceylon Tea:  Teas that are cultivated in Sri Lanka.

Chai: A preparation of black tea with milk, the most common way of consuming tea in India.

China Oolong: A select blend of superior large-leaf teas from China. 

Crush, Tear, Curl (CTC): These are the teas which are sent through rollers which tear and break the leaf after it has been withered. Typically, they are stronger and have a shorter steep time. 

Darjeeling: Superior teas are grown in the Darjeeling region of India. 

English Breakfast: Type of tea, traditionally a blend of China Keemuns, but has now evolved to include Indian and Ceylon teas. 

Estate: A plantation or garden where tea is grown.

Golden tip: A desirable feature due to good harvesting practices.

Green tea: Tea that undergoes minimal processing, resembling the original green leaf.

Oolong: Tea that is partially fermented withered and oxidized, originally native to China. 

Scented tea: Teas which are infused with the aroma and taste of various flowers or spices under controlled conditions. 

Tip: The bud leaves on a tea bush. 

Tippy: Teas which have white or golden tips which are characteristic of high-quality teas. 

Well-twisted: A team leaf which has been tightly rolled or twisted, which indicates good withering.