Tea Flavour Terms
There are currently 29 names in this directory
An unpleasant characteristic noticeable in the liquors of teas which are heated to higher temperatures than mandated during processing
A strong desirable taste describe as a: Sweet, malted flavor with a velvety body, reminiscent of baked bread, often a character in black teas
Biscuity with a velvety body, wheat and barley-tasting, often used to describe Assam black teas
A flavor similar to that of grapes, a characteristic found in the liquors of the finest Darjeeling tea
Often a great tea characteristic, grassy, vegetable-tasting, reminiscent of a freshly cut lawn
Tea Body / Finish
There are currently 24 names in this directory
Bold, pungent sensation that lingers on the tongue and sides of the mouth caused by tannins
Texture of the tea on the palate during tasting, which is largely determined by tannins and amino acids within the tea
Result when the tea is prepared iced, also known as condensation. When the ice hits the hot tea, the ices or solid slowly turns into liquid and forms cloudiness in the tea
Describes a tea liquor having marked briskness and an astringent effect on the palate without bitterness
There are currently 34 names in this directory
A black tea grown and sourced in Assam in Northeastern India. The tea is a full-bodied one, characteristic by a rich, strong flavor
A Japanese tea made from coarse leaves, which is popularly consumed, but not top notch quality
One of the major tea types and the most popular and common tea in the world. These teas are the most processed of all teas.
A mixture of two or more teas from different origins to achieve a certain type of flavor which is unique
Chai - the hindi word for tea. The terms chai means a mix of spices steeped into a tea-like beverage. Often the spices are mixed with black tea but rooibos is also being used. Cahi is typically sweetened and served with milk
Traditionally a blend of China Keemun which has now evolved to include Indian and Ceylon teas
Tea that resembles the original green leaf due to its minimal processing. This tea is not oxidised
A prized Japanese green tea which is rich to the taste and pleasing to the eye. The tea undergoes special handling at every stage of its growth (shaded) and processing (hand fired)
Hyson, Young Hys
A chinese green tea named for the East India Merchant who first sold it in England. Young Hyson is generally preferred to Hyson
A Japanese term referring to the first flush or first plucking of tea. It is generally a very delicate tasting tea
A rolled green tea from Ceylon,. China or India made from older leaves. It has good aroma and is refreshing
Developed in the 1930’s and commercialized in the 50’s, instant tea sacrifices nuances in fragrance and flavor for convenience
The Chinese use Green Tea as the base to which Jasmine flowers are used to scent the tea. The finest Chinese Jasmine is called Yin Hao and Chun Hao. Formosa Jasmine's use Pouchong tea as a base. Pouchong is allowed to wither for a longer period of time (than Green) before it is fired which places it between Green and Oolong
A fine grade of China Black tea with a distinctive smoky flavor which results from a unique drying process. Tea drinkers either love or hate the taste of this unusual tea
In Chinese, the term means ice water. A Black Tea from the Hangchow district of Zhejiang Province. An excellent mild tasting tea
Some of the finest quality and high priced teas. A very fragrant tea which is also used as a base for making Jasmine Tea
PU-Er / PU-Erh
Technically classified not as black but dark black tea, the best of which is aged for decades before use. The base may be green tea or black, and its tastes and aromas can range from earthy to elegant. In China it has been customarily drunk with or after meals as a digestif
“Red Tea” was used by Chinese tea merchants as their name for what the rest of the world would call Black Tea. Today, the term is still used in China, but much less commonly.
Rooibos (Red Tea)
South African Herbal plant called Rooibos or Red Bush from which an herbal tea is made. These two types of red tea are often confused.
A blend of China Black Teas. Although there is little consistency between available blends in the marketplace.
Silver Tip Pekoe
A very costly tea from China made from full-grown buds of a special tea bush. This is also referred to as White Tea
General Tea Terms
There are currently 12 names in this directory
The process used by most tea tasters to evaluate the quality of a tea using all the senses.
The chemical component of tea thought to be responsible for its presumed health benefits. One of the major components which contributes to the taste and pungency of tea.
The leaf and extracted liquor of the shrub Camellia sinensis. No other beverages merit the unqualified term tea.
There are currently 3 names in this directory
Crush Tear Curl (CTC)
Teas which are sent through rollers which tear and break the elaf after it has been withered. Teas processed like this are typically stronger and have shorter steep times