Tea Thesaurus

Mono Lift

<A NAME="top"></A> <a href="#A">A</a> <a href="#B">B</a> <a href="#C">C</a> <a href="#D">D</a> <a href="#E">E</a> <a href="#F">F</a> <a href="#G">G</a> <a href="#H">H</a> <a href="#I">I</a> <a href="#J">J</a> <a href="#K">K</a> <a href="#L">L</a> <a href="#M">M</a> <a href="#N">N</a> <a href="#O">O</a> <a href="#P">P</a> <a href="#Q">Q</a> <a href="#R">R</a> <a href="#S">S</a> <a href="#T">T</a> <a href="#U">U</a> <a href="#V">V</a> <a href="#W">W</a> <a href="#X">X</a> <a href="#Y">Y</a> <a href="#Z">Z</a> <h2><A NAME="A">A</A></h2> Agony of the leaves – Expression describing the unfurling of rolled or twisted leaves during steeping. Anhui – One of the major black tea producing regions in China. Anhwei – One of the provinces in China where tea is grown. Aroma – Fragran flavor of brewed leaf, consisting of the essential oils of tea. Assam – A region in northeastern India, known for its robust, high quality teas characterised by their smooth round, malty flavour. Astringency – The drying sensation in the mouth caused by teas high in unoxidized polyphenols. Auction – Sale of tea in an auction room on a stipulated date at a specific time. Tea auctions are held in India, Sri Lanka, Indonesia, Kenya and Malawi- these auctions only sell teas from their particular areas. The London Tea Auction, which was held every Monday morning (barring public or bank holidays) in the City of London until it’s close in 1998 was the only true international tea auction, where teas from all over the world were sold. Autumnal – Teas harvested in autumn and touched with cool weather. The term is normally applied to teas from India and Formosa. <a href="#top">Top</a> <h2><A NAME="B">B</A></h2> Bakey – Tea taster expression for overfired teas. Ball tea – China tea compressed in a ball to protect it against atmospheric changes. Basket-fired – Japan tea that has been cured in baskets by firing or drying. Bergamot – Essential oil of the bergamot orange used to flavor a black tea base to make Earl Grey tea. Billy tea – Tea made by Australian bushmen in billy cans. Billy – Australian term referring to tin pot with wire handle to suspend over an open fire in which tea is boiled. Biscuity – Tea taster’s expression, often used with Assam teas that have been fired well but not overly so. Bitter tea – Tea brewing method used in Cashmere. Tea is boiled in a tinned copper vessel, red potash, aniseed and salt are added before it is served from a brass or copper, tinlined teapot. Black tea – Tea that has been fired or dried after the fermentation or oxidisation period of manufacture. Blend – Tea taster who decides on the proportions of each different tea required to produce the flavour of a given blend. Bloom – Tea taster’s term to describe sheen or lustre present to finished leaf. Body – Tea taster’s term to denote a full strength brew Bohea “Tea from the Wu-i Hills in Fukien, China. Originally was applied to black China tea and to tea from Indonesia. In the 18th century Bohea (Bo-hee) was the name given to the tea drink. Bold – Large leaf cut tea. Brassy – Unpleasant acidic bite from improperly withered tea. Break – Auction term referring to a lot for sale, usually 18 chests or more. Brick tea – Common grades of China and Japan tea mixed with stalk and dust and moulded into bricks under high pressure. Originally, these bricks were used by Asian travellers as a convenient way of carrying the tea they needed to drink and the bricks were also used to barter for other goods. Bright – Denotes a bright red brew or light leaf, as opposed to a dull brown or black color. Brisk – A tea high in astringency. Also a trademarked characteristic of Lipton tea. Broken – Smaller leaf style usually created during manufacture by passing the leaf through a cutter. Broker – A tea taster who negotiates the selling of tea from producers, or the buying of tea for packers and dealers, for a brokerage fee from the party on whose behalf the broker is working. <a href="#top">Top</a> <h2><A NAME="C">C</A></h2> Cachar – The most common variety of India tea, produced in Cachar district of Assam. Caffeine – Stimulating compound present in tea. Cambric tea – A very weak tea infusion in an excess of milk and sugar Camellia sinensis – Today, the tea trade’s international botanical name for the tea plant. Caravan tea – Tea taken by camel from China to Russia in the past. Catechins “Class of polyphenol present in high concentrations in green tea, but found in varying levels in other teas derived from the teaplant. Ceylon – Blends of teas grown on the island of Sri Lanka, which take their name from the colonial name for the island. The traditional name of Sri Lanka was readopted by the island when it became a Sovereign Republic in the Commonwealth in 1972. Chai – Often refers to masala chai, or spiced tea, a strong black tea infused with milk, sugar, and spices. Chanoyu – Japanese tea ceremony or party. Chest – Original tea package, normally made of wood and lined with metal foil. Originally tea chests were lined with lead. Chesty – Tea taster’s term signifying off odor in tea from the wood in the tea chest. Ching Wo – Black China tea from Fujien province. Chunmee – Green China tea, said to resemble the shape of human eyebrows. Cloning – Cuttings taken from old tea bushes to produce new tea bushes. Today most tea bushes are grown from clones or cuttings taken from older bushes. Collection – Once a plucker has filled a basket or sack with tea leaf, it is taken to a collection point where it is checked and weighed before being taken to the factory for making. Congou – A general term used to describe all black China teas regardless of the area in which they are grown and made. Coppery – Bright infusion of good quality black tea. Country Greens – A term originally used to describe China green teas, other than Hoochows or Pingsueys. CTC – Stands for Crush, Tear, and Curl, a machine-based process which macerates the leaves by pressing through counter-rotating rollers to create a stronger, more coloury tea. <a href="#top">Top</a> <h2><A NAME="D">D</A></h2> Darjeeling – A tea growing area in North India on the foothills of the Himalaya Mountains. Teas grown here take their name from the area and are said to be the ‘Champagne’of Indian teas. Grown at altitudes up to 7,000ft above sea level ( more than 1,291m) Darjeeling tea is known as a high-grown tea and is light in colouring with a delicate, muscatel flavour and aroma. The original tea planted in this area was grown from seeds and plants imported from China. Darrang – Tea growing district in Assam, North India. Dehru Dun – A tea growing area in the Uttar Pradesh State, North-west India. Some 30 estates (most of them under 50 hectares) produce green and orthodox black leaf tea. Desiccate – A process where all the moisture is removed, leaving a thoroughly dried out leaf. Dhool – Refers to the tea leaf during fermentation, noted for its coppery color. Dibrugarh – One of the seven tea growing districts in Assam. Dickoya – Tea growing district on the central massif in Sri Lanka. Teas from this area are known as high grown teas and have a full astringent flavour. Dimbula – Tea growing district just above Dickoya, which gives its name to a blend of Ceylon teas from this area and is also used in Ceylon blends. Dimbula teas are black and characterised by their full-bodied flavour. Dooars – A tea growing region of North India just below the Himalaya Mountains which produce full-bodied coloury teas that are ideal for blending purposes. Dust – The smallest grade of tea, this is typically associated with lower quality, but is prized for its quick extraction and is commonly used in teabags. <a href="#top">Top</a> <h2><A NAME="E">E</A></h2> Earl Grey – A black China tea treated with the oil of bergamot which gives the tea a scented aroma and taste. It was said to have been blended for and named after the 2nd Earl Grey when he was prime minister of Britain by a Chinese mandarin after the success of a British diplomatic mission to China. English Breakfast tea – A name for the tea blend which originally applied to China Congou tea in the United States of America. In Britain it was a name applied to a blend of teas from India and Sri Lanka; today it is used to include blends of black teas producing a full-bodied strong flavoured colourful tea. Estate – A tea growing property or holding that may include more than one garden under the same manager or ownership. In the past tea estates where known as plantations. <a href="#top">Top</a> <h2><A NAME="F">F</A></h2> Fannings – Small, grainy particles of leaf sifted out of better grade teas. Fermentation – Used in the process of preparing black and oolong tea, this step involves allowing the natural browning enzymes present in tea leaf to oxidize fresh green tea leaves and to impart the darker brown-red color and characteristic aroma. Fibrous – Teas which contain a large percentage of fannings. Firing – The process of rapidly heating the leaf, either with hot air or in a wok, to quickly halt fermentation and dry the leaf to its final product. Flat – Teas lacking astringency or briskness. Flowery – Used in grading the size of tea, it typically indicates a leaf style with more of the lighter colored tips. Flush – The freshly-picked tea leaves, typically comprising the bud and first two leaves of the growing tea shoot. Formosa – An island off the Chinese coast formally known as Taiwan which produces Oolong, Pouchong and black teas made by the Orthodox method. Full – Strong tea without bitterness and posessing good color. <a href="#top">Top</a> <h2><A NAME="G">G</A></h2> Garden – The name originally given to tea growing plantations or estates. The Japanese cultivated tea gardens within their temples and palace grounds and had copied this idea from the Chinese. Today, the term estate has tended to replace the word garden but teas grown on such tend to identify fine harvests produced solely from that estate – hence a single estate tea. Tea garden was also used to describe London pleasure gardens in England mainly during the 18th century where tea was served to both sexes. Genmaicha – Green tea with toasted rice golden denoting the orange colored tip present in high quality black tea Gong fu – Meaning performed with care, this typically refers to a style of brewing with many repeated short infusions. Grade – Term used to describe a tea leaf or particle size of leaf. Grainy – Term used to describe high quality CTC teas. Green – Tea that is withered, immediately steamed or heated to kill the enzymes and then rolled and dried. It has a light appearance and flavour. Gunpowder – Normally a China tea, but today could be any young tea, which is rolled into a small pellet-size ball then dried. The finished tea has a greyish appearance not unlike gunpowder in colour which is how the tea gets its name. Gyokuro – A high-grade Japanese tea produced by a special process in the Uji district of Japan. It is made from tea grown on shaded bushes. <a href="#top">Top</a> <h2><A NAME="H">H</A></h2> Handkerchief Tea – A tea which was grown on Formosa and which gets its name from the large silk handkerchiefs that Chinese tea growers used to use to collect their very fine tippy teas. Hard – Pungent tea, desired in some Assam teas. Harsh – Bitter teas. Heavy – A thick, colory infusion with little briskness or astringency. High Tea – The name given to a meal served late afternoon-early evening which is a mixture of afternoon tea and dinner. The meal comprises a main entree dish sometimes a pudding or dessert served with bread and butter, cakes and tea. High tea was the main meal for farming and working classes in Britain in the past. Hunan – One of the tea growing provinces of China. Hyson – A type of China green tea formerly drunk exclusively in Europe and often the name given there to the tea drink. Young Hyson is this type of tea which is plucked early. <a href="#top">Top</a> <h2><A NAME="I">I</A></h2> Indonesia – Producer of teas which are bright and brisk. <a href="#top">Top</a> <h2><A NAME="J">J</A></h2> Jasmine – Black tea scented with jasmine flowers, typically made with green Pouchong tea as the base. Jat – Type of tea bush normally applied to its origin. For example a tea comes from the China or Indian jat. This means that the tea bushes originated either from seeds or cuttings from China tea plants or from the indigenous Indian tea found in Assam. Java – A tea producing island of Indonesia. <a href="#top">Top</a> <h2><A NAME="K">K</A></h2> Kandy – A Ceylon tea , medium grown at altitudes between 2,000ft and 4,000ft above sea level. Teas from Kandy are also used for blending purposes. Kangra – Valley in Himachal Pradesh, North-West India where tea is grown on some 1,200 small holdings each just a few hectares in size. Green tea production predominates. Keemun – A fine grade of black-leaf China Congou tea produced in the Anhui province. Kenya – An East Africa tea producing country, which produces some of the finest black teas from the African continent. Kenya teas are used for blending purposes as well as being sold as speciality tea in its own right. It is a bright coppery tea with a pleasantly brisk flavour. Kericho – The home of the state-owned Kenya Tea Packing Factory from which the internal market is supplied. <a href="#top">Top</a> <h2><A NAME="L">L</A></h2> Lakhimpur – A tea growing district in Assam, North India. Lapsang Souchong – A black tea from China and today Formosa which is smoked giving it its smoky tarry flavour and aroma. Light – Liquor lacking body or thickness. <a href="#top">Top</a> <h2><A NAME="M">M</A></h2> Malty – Slightly over-fired tea, sometimes desirable. Matcha – Powdered green tea from Japan used in the tea ceremony. Meat tea – Another term for high tea. Natural leaf Whole-leaf green tea from Japan similar to panfired but with less rolling also known as ‘porcelain-fired’ tea. Metallic – Tea taster’s term to denote coppery taste of some teas. Muddy – Tea taster’s term to denote a dull, blackish color of the infusion. <a href="#top">Top</a> <h2><A NAME="N">N</A></h2> Nilgiri – South Indian tea growing district, which produces black tea. Nose – The aroma of the tea. Nowgong – One of the seven tea producing districts in Assam. Nuwarah Eliyah – A Ceylon tea , high grown at altitudes above 4,000ft above sea-level. The tea is light with a full citrus flavour. <a href="#top">Top</a> <h2><A NAME="O">O</A></h2> Oolong – A semi-fermented or semi-green tea produced in China and Formosa. Orange pekoe – Referring to size of leaf, not quality or flavor, this term indicates a larger-size grade of whole leaf teas. Orthodox – Prepared using a technique which leads to larger leaf styles mirroring hand-produced teas. <a href="#top">Top</a> <h2><A NAME="P">P</A></h2> Pan-fired – Tea that is steamed and then agitated in an iron wok over a fire. Pekoe – Derived from baihao, the white hairs of the new buds on the tea shrub, this term currently refers to the smaller-size grade of whole leaf teas. Plain – Tea taster’s term to denote dull liquor with sour taste. Plucking plateau – The process of harvesting the tea by cutting the flush from the growing tea shrub. Polyphenols – Astringent compounds present in tea. Pouchong – A kind of scented China or Formosa tea so called from the Cantonese method of packing tea in small paper packet, each of which was supposed to be the produce of one choice of tea plant. Pruning – Selective cutting back of the tea bush, to maintain its shape and help it stay productive. Puerh – A type of tea most notably from the Yunnan province of China. Damp green tea that has been fermented microbiologically to a black leaf. Pungent – Tea taster’s term to denote a very astringent tea rawness bitter taste. <a href="#top">Top</a> <h2><A NAME="Q">Q</A></h2> Qawness Bitter taste. <a href="#top">Top</a> <h2><A NAME="R">R</A></h2> Rolling – The process of crushing the leaves to initiate fermentation and impart twist. Russian tea – The name given to a glass of hot tea liquor which has been poured into the glass over a slice of lemon. Sometimes sugar or honey are added. In some countries this type of tea drink is known as lemon tea. The name comes from the Russian way of taking tea. Rwanda – An African tea producer, whose teas are used for blending purposes. Rwanda tea has a bright coppery colour and brisk taste. <a href="#top">Top</a> <h2><A NAME="S">S</A></h2> Scented tea – Green semi-fermented or black teas that have been flavoured by the additions of flowers, flower petals, fruits spices or natural oils. Examples of these are Jasmine Tea, Rose Puchong, Orange Tea, Cinnamon Tea or Earl Grey. Self drinking – Rounded, well bodied tea that can be served unblended. Semi-fermented tea – Tea that has been partially fermented before being fired or dried. This tea has the qualities and appearance halfway between a green and black tea. Sencha – The most popular variety of green tea in Japan. Sibsagar – A tea growing district in Assam, North India. Single Estate tea – A blend of teas from one particular estate or garden. Smoky tea – Black tea from China or Formosa that has been smoked over a wood fire such as in the case of Lapsang Souchong. Soft – Tea taster’s term for underfermented teas. Souchong – A large leaf black tea. Originated in China, Souchong tea was made from a small bush whose leaves were allowed to develop to a large size. Speciality tea – A blend of teas that takes its name from the area in which it is grown; a blend of teas blended for a particular person or event, or a blend of teas for a particular time of day. Spring teas – Formosa teas picked in the April-May season. Stalk – Describes teas with presence of red stalk pieces from a hard plucking. Sumatra – A tea producing island of Indonesia. Summer teas Formosa teas picked in the June-September season. Szechwan – A non-smoky black tea from China, with narrow leaves and flowery fragrance. Also a tea growing province in China. <a href="#top">Top</a> <h2><A NAME="T">T</A></h2> Tannin – The name the tea trade worldwide gives to polyphenols contained in tea. Polyphenols are responsible for the pungency of tea and give its taste. Tanzania – African tea producing country. Tarry – The smoky aroma and taste associated with a smoked black tea such as Lapsang Souchong. Tat – Shelf made of wire mesh or burlap used to spread the leaves out for withering and fermentation. Tea factory – Factory where the plucked leaf is made or manufactured into black or green tea. Tea taster – An expert judge of leaf and cup quality tea at all stages of production, brokerage blending and final packaging. Tea tree – A tea bush or plant which has been allowed to return to its wild state and grow back into a tree. Terai – A North Indian tea growing district just below the Darjeeling district. The flat top of the tea bush from which the top two leaf and bud sprouts on sprigs are plucked. The word for tea derived from the Chinese and Indian languages. Theaflavins – Orange red potyphenols unique to fermented teas such as black tea, and formed from the condensation of two catechins. Theanine – Unique amino acid in tea. Theine – Synonym for caffeine. Ti kuan yi – Iron Goddess of Mercy- a distinctive type of oolong tea typically longer-fermented and possessing a darker-colored but fragrant brew. Tip – The bud leaves on a tea bush. Tippy – Teas with white or golden tips, indicating high quality. Tisane – Teas produced from the leaves of plants other than the tea plant, herbal tea. Tuocha bowl tea – A form of brick tea comprised of pu-erh tea pressed into a bowl shaped cake. Twankay – A low grade China green tea. This word was corrupted Twanky, which was applied to the men manning the ships bringing tea back from China. These ships often foundered on reaching the British coast and the bodies of Twankys would be washed ashore to be found by their widows – hence the name given to the Aladdin character ‘Widow Twanky’ by a Victorian impresario. Twist – Before fermentation, the leaves need to be crushed to initiate oxidation. This imparts the curled appearance of the finished leaf. Two and a bud – The ideal plucked tea for production, consisting of the new tea shoot and the first two leaves. <a href="#top">Top</a> <h2><A NAME="U">U</A></h2> Uva – A tea growing district in Sri Lanka which produces a tea of great subtlety. <a href="#top">Top</a> <h2><A NAME="V">V</A></h2> No Entries <a href="#top">Top</a> <h2><A NAME="W">W</A></h2> White – A special type of green tea. Distinguished by the presence of the white hairs of the tea flush (baihao) and a lighter green, almost clear, infusion. Winey – Mellow quality, characteristic of some Keemun teas which have been given time to age. Withering – The first step in production of most teas. Involves letting the fresh leaves wither for some period of time after plucking to reduce moisture content. Woody – Tea taster’s term indicating an undesirable grass or hay flavor in black tea. <a href="#top">Top</a> <h2><A NAME="X">X</A></h2> No Entries <a href="#top">Top</a> <h2><A NAME="Y">Y</A></h2> Yixing – Pronounced ee-hsing, this region in China is noted for its purple clay, used to produce distinctive unglazed teapots. Yunnan – Tea grown in the Yunnan province, in the southwest of China. These black teas are known for their spicy character. This region also produces Pu-Erh tea. <a href="#top">Top</a> <h2><A NAME="Z">Z</A></h2> Zimbabwe – Tea producing country of Africa.

2008-03-14T10:39:15-06:00

tea-thesaurus 240782

2008-03-14T10:39:15-06:00

83002

Tea Thesaurus 2008-03-14T11:23:37-06:00 <A NAME="top"></A> "A":#A "B":#B "C":#C "D":#D "E":#E "F":#F "G":#G "H":#H "I":#I "J":#J "K":#K "L":#L "M":#M "N":#N "O":#O "P":#P "Q":#Q "R":#R "S":#S "T":#T "U":#U "V":#V "W":#W "X":#X "Y":#Y "Z":#Z h2. <A NAME="A">A</A> *Agony of the leaves* - Expression describing the unfurling of rolled or twisted leaves during steeping. *Anhui* - One of the major black tea producing regions in China. *Anhwei* - One of the provinces in China where tea is grown. *Aroma* - Fragran flavor of brewed leaf, consisting of the essential oils of tea. *Assam* - A region in northeastern India, known for its robust, high quality teas characterised by their smooth round, malty flavour. *Astringency* - The drying sensation in the mouth caused by teas high in unoxidized polyphenols. *Auction* - Sale of tea in an auction room on a stipulated date at a specific time. Tea auctions are held in India, Sri Lanka, Indonesia, Kenya and Malawi- these auctions only sell teas from their particular areas. The London Tea Auction, which was held every Monday morning (barring public or bank holidays) in the City of London until it's close in 1998 was the only true international tea auction, where teas from all over the world were sold. *Autumnal* - Teas harvested in autumn and touched with cool weather. The term is normally applied to teas from India and Formosa. "Top":#top h2. <A NAME="B">B</A> *Bakey* - Tea taster expression for overfired teas. *Ball tea* - China tea compressed in a ball to protect it against atmospheric changes. *Basket-fired* - Japan tea that has been cured in baskets by firing or drying. *Bergamot* - Essential oil of the bergamot orange used to flavor a black tea base to make Earl Grey tea. *Billy tea* - Tea made by Australian bushmen in billy cans. *Billy* - Australian term referring to tin pot with wire handle to suspend over an open fire in which tea is boiled. *Biscuity* - Tea taster's expression, often used with Assam teas that have been fired well but not overly so. *Bitter tea* - Tea brewing method used in Cashmere. Tea is boiled in a tinned copper vessel, red potash, aniseed and salt are added before it is served from a brass or copper, tinlined teapot. *Black tea* - Tea that has been fired or dried after the fermentation or oxidisation period of manufacture. *Blend* - Tea taster who decides on the proportions of each different tea required to produce the flavour of a given blend. *Bloom* - Tea taster's term to describe sheen or lustre present to finished leaf. *Body* - Tea taster's term to denote a full strength brew Bohea "Tea from the Wu-i Hills in Fukien, China. Originally was applied to black China tea and to tea from Indonesia. In the 18th century Bohea (Bo-hee) was the name given to the tea drink. *Bold* - Large leaf cut tea. *Brassy* - Unpleasant acidic bite from improperly withered tea. *Break* - Auction term referring to a lot for sale, usually 18 chests or more. *Brick tea* - Common grades of China and Japan tea mixed with stalk and dust and moulded into bricks under high pressure. Originally, these bricks were used by Asian travellers as a convenient way of carrying the tea they needed to drink and the bricks were also used to barter for other goods. *Bright* - Denotes a bright red brew or light leaf, as opposed to a dull brown or black color. *Brisk* - A tea high in astringency. Also a trademarked characteristic of Lipton tea. *Broken* - Smaller leaf style usually created during manufacture by passing the leaf through a cutter. *Broker* - A tea taster who negotiates the selling of tea from producers, or the buying of tea for packers and dealers, for a brokerage fee from the party on whose behalf the broker is working. "Top":#top h2. <A NAME="C">C</A> *Cachar* - The most common variety of India tea, produced in Cachar district of Assam. *Caffeine* - Stimulating compound present in tea. *Cambric tea* - A very weak tea infusion in an excess of milk and sugar *Camellia sinensis* - Today, the tea trade's international botanical name for the tea plant. *Caravan tea* - Tea taken by camel from China to Russia in the past. Catechins "Class of polyphenol present in high concentrations in green tea, but found in varying levels in other teas derived from the teaplant. *Ceylon* - Blends of teas grown on the island of Sri Lanka, which take their name from the colonial name for the island. The traditional name of Sri Lanka was readopted by the island when it became a Sovereign Republic in the Commonwealth in 1972. *Chai* - Often refers to masala chai, or spiced tea, a strong black tea infused with milk, sugar, and spices. *Chanoyu* - Japanese tea ceremony or party. *Chest* - Original tea package, normally made of wood and lined with metal foil. Originally tea chests were lined with lead. *Chesty* - Tea taster's term signifying off odor in tea from the wood in the tea chest. *Ching Wo* - Black China tea from Fujien province. *Chunmee* - Green China tea, said to resemble the shape of human eyebrows. *Cloning* - Cuttings taken from old tea bushes to produce new tea bushes. Today most tea bushes are grown from clones or cuttings taken from older bushes. *Collection* - Once a plucker has filled a basket or sack with tea leaf, it is taken to a collection point where it is checked and weighed before being taken to the factory for making. *Congou* - A general term used to describe all black China teas regardless of the area in which they are grown and made. *Coppery* - Bright infusion of good quality black tea. *Country Greens* - A term originally used to describe China green teas, other than Hoochows or Pingsueys. *CTC* - Stands for Crush, Tear, and Curl, a machine-based process which macerates the leaves by pressing through counter-rotating rollers to create a stronger, more coloury tea. "Top":#top h2. <A NAME="D">D</A> *Darjeeling* - A tea growing area in North India on the foothills of the Himalaya Mountains. Teas grown here take their name from the area and are said to be the 'Champagne'of Indian teas. Grown at altitudes up to 7,000ft above sea level ( more than 1,291m) Darjeeling tea is known as a high-grown tea and is light in colouring with a delicate, muscatel flavour and aroma. The original tea planted in this area was grown from seeds and plants imported from China. *Darrang* - Tea growing district in Assam, North India. *Dehru Dun* - A tea growing area in the Uttar Pradesh State, North-west India. Some 30 estates (most of them under 50 hectares) produce green and orthodox black leaf tea. *Desiccate* - A process where all the moisture is removed, leaving a thoroughly dried out leaf. *Dhool* - Refers to the tea leaf during fermentation, noted for its coppery color. *Dibrugarh* - One of the seven tea growing districts in Assam. *Dickoya* - Tea growing district on the central massif in Sri Lanka. Teas from this area are known as high grown teas and have a full astringent flavour. *Dimbula* - Tea growing district just above Dickoya, which gives its name to a blend of Ceylon teas from this area and is also used in Ceylon blends. Dimbula teas are black and characterised by their full-bodied flavour. *Dooars* - A tea growing region of North India just below the Himalaya Mountains which produce full-bodied coloury teas that are ideal for blending purposes. *Dust* - The smallest grade of tea, this is typically associated with lower quality, but is prized for its quick extraction and is commonly used in teabags. "Top":#top h2. <A NAME="E">E</A> *Earl Grey* - A black China tea treated with the oil of bergamot which gives the tea a scented aroma and taste. It was said to have been blended for and named after the 2nd Earl Grey when he was prime minister of Britain by a Chinese mandarin after the success of a British diplomatic mission to China. *English Breakfast tea* - A name for the tea blend which originally applied to China Congou tea in the United States of America. In Britain it was a name applied to a blend of teas from India and Sri Lanka; today it is used to include blends of black teas producing a full-bodied strong flavoured colourful tea. *Estate* - A tea growing property or holding that may include more than one garden under the same manager or ownership. In the past tea estates where known as plantations. "Top":#top h2. <A NAME="F">F</A> *Fannings* - Small, grainy particles of leaf sifted out of better grade teas. *Fermentation* - Used in the process of preparing black and oolong tea, this step involves allowing the natural browning enzymes present in tea leaf to oxidize fresh green tea leaves and to impart the darker brown-red color and characteristic aroma. *Fibrous* - Teas which contain a large percentage of fannings. *Firing* - The process of rapidly heating the leaf, either with hot air or in a wok, to quickly halt fermentation and dry the leaf to its final product. *Flat* - Teas lacking astringency or briskness. *Flowery* - Used in grading the size of tea, it typically indicates a leaf style with more of the lighter colored tips. *Flush* - The freshly-picked tea leaves, typically comprising the bud and first two leaves of the growing tea shoot. *Formosa* - An island off the Chinese coast formally known as Taiwan which produces Oolong, Pouchong and black teas made by the Orthodox method. *Full* - Strong tea without bitterness and posessing good color. "Top":#top h2. <A NAME="G">G</A> *Garden* - The name originally given to tea growing plantations or estates. The Japanese cultivated tea gardens within their temples and palace grounds and had copied this idea from the Chinese. Today, the term estate has tended to replace the word garden but teas grown on such tend to identify fine harvests produced solely from that estate - hence a single estate tea. Tea garden was also used to describe London pleasure gardens in England mainly during the 18th century where tea was served to both sexes. *Genmaicha* - Green tea with toasted rice golden denoting the orange colored tip present in high quality black tea *Gong fu* - Meaning performed with care, this typically refers to a style of brewing with many repeated short infusions. *Grade* - Term used to describe a tea leaf or particle size of leaf. *Grainy* - Term used to describe high quality CTC teas. *Green* - Tea that is withered, immediately steamed or heated to kill the enzymes and then rolled and dried. It has a light appearance and flavour. *Gunpowder* - Normally a China tea, but today could be any young tea, which is rolled into a small pellet-size ball then dried. The finished tea has a greyish appearance not unlike gunpowder in colour which is how the tea gets its name. *Gyokuro* - A high-grade Japanese tea produced by a special process in the Uji district of Japan. It is made from tea grown on shaded bushes. "Top":#top h2. <A NAME="H">H</A> *Handkerchief Tea* - A tea which was grown on Formosa and which gets its name from the large silk handkerchiefs that Chinese tea growers used to use to collect their very fine tippy teas. *Hard* - Pungent tea, desired in some Assam teas. *Harsh* - Bitter teas. *Heavy* - A thick, colory infusion with little briskness or astringency. *High Tea* - The name given to a meal served late afternoon-early evening which is a mixture of afternoon tea and dinner. The meal comprises a main entree dish sometimes a pudding or dessert served with bread and butter, cakes and tea. High tea was the main meal for farming and working classes in Britain in the past. *Hunan* - One of the tea growing provinces of China. *Hyson* - A type of China green tea formerly drunk exclusively in Europe and often the name given there to the tea drink. Young Hyson is this type of tea which is plucked early. "Top":#top h2. <A NAME="I">I</A> *Indonesia* - Producer of teas which are bright and brisk. "Top":#top h2. <A NAME="J">J</A> *Jasmine* - Black tea scented with jasmine flowers, typically made with green Pouchong tea as the base. *Jat* - Type of tea bush normally applied to its origin. For example a tea comes from the China or Indian jat. This means that the tea bushes originated either from seeds or cuttings from China tea plants or from the indigenous Indian tea found in Assam. *Java* - A tea producing island of Indonesia. "Top":#top h2. <A NAME="K">K</A> *Kandy* - A Ceylon tea , medium grown at altitudes between 2,000ft and 4,000ft above sea level. Teas from Kandy are also used for blending purposes. *Kangra* - Valley in Himachal Pradesh, North-West India where tea is grown on some 1,200 small holdings each just a few hectares in size. Green tea production predominates. *Keemun* - A fine grade of black-leaf China Congou tea produced in the Anhui province. *Kenya* - An East Africa tea producing country, which produces some of the finest black teas from the African continent. Kenya teas are used for blending purposes as well as being sold as speciality tea in its own right. It is a bright coppery tea with a pleasantly brisk flavour. *Kericho* - The home of the state-owned Kenya Tea Packing Factory from which the internal market is supplied. "Top":#top h2. <A NAME="L">L</A> *Lakhimpur* - A tea growing district in Assam, North India. *Lapsang Souchong* - A black tea from China and today Formosa which is smoked giving it its smoky tarry flavour and aroma. *Light* - Liquor lacking body or thickness. "Top":#top h2. <A NAME="M">M</A> *Malty* - Slightly over-fired tea, sometimes desirable. *Matcha* - Powdered green tea from Japan used in the tea ceremony. *Meat tea* - Another term for high tea. Natural leaf Whole-leaf green tea from Japan similar to panfired but with less rolling also known as 'porcelain-fired' tea. *Metallic* - Tea taster's term to denote coppery taste of some teas. *Muddy* - Tea taster's term to denote a dull, blackish color of the infusion. "Top":#top h2. <A NAME="N">N</A> *Nilgiri* - South Indian tea growing district, which produces black tea. *Nose* - The aroma of the tea. *Nowgong* - One of the seven tea producing districts in Assam. *Nuwarah Eliyah* - A Ceylon tea , high grown at altitudes above 4,000ft above sea-level. The tea is light with a full citrus flavour. "Top":#top h2. <A NAME="O">O</A> *Oolong* - A semi-fermented or semi-green tea produced in China and Formosa. *Orange pekoe* - Referring to size of leaf, not quality or flavor, this term indicates a larger-size grade of whole leaf teas. *Orthodox* - Prepared using a technique which leads to larger leaf styles mirroring hand-produced teas. "Top":#top h2. <A NAME="P">P</A> *Pan-fired* - Tea that is steamed and then agitated in an iron wok over a fire. *Pekoe* - Derived from baihao, the white hairs of the new buds on the tea shrub, this term currently refers to the smaller-size grade of whole leaf teas. *Plain* - Tea taster's term to denote dull liquor with sour taste. *Plucking plateau* - The process of harvesting the tea by cutting the flush from the growing tea shrub. *Polyphenols* - Astringent compounds present in tea. *Pouchong* - A kind of scented China or Formosa tea so called from the Cantonese method of packing tea in small paper packet, each of which was supposed to be the produce of one choice of tea plant. *Pruning* - Selective cutting back of the tea bush, to maintain its shape and help it stay productive. *Puerh* - A type of tea most notably from the Yunnan province of China. Damp green tea that has been fermented microbiologically to a black leaf. *Pungent* - Tea taster's term to denote a very astringent tea rawness bitter taste. "Top":#top h2. <A NAME="Q">Q</A> Qawness Bitter taste. "Top":#top h2. <A NAME="R">R</A> *Rolling* - The process of crushing the leaves to initiate fermentation and impart twist. *Russian tea* - The name given to a glass of hot tea liquor which has been poured into the glass over a slice of lemon. Sometimes sugar or honey are added. In some countries this type of tea drink is known as lemon tea. The name comes from the Russian way of taking tea. *Rwanda* - An African tea producer, whose teas are used for blending purposes. Rwanda tea has a bright coppery colour and brisk taste. "Top":#top h2. <A NAME="S">S</A> *Scented tea* - Green semi-fermented or black teas that have been flavoured by the additions of flowers, flower petals, fruits spices or natural oils. Examples of these are Jasmine Tea, Rose Puchong, Orange Tea, Cinnamon Tea or Earl Grey. *Self drinking* - Rounded, well bodied tea that can be served unblended. *Semi-fermented tea* - Tea that has been partially fermented before being fired or dried. This tea has the qualities and appearance halfway between a green and black tea. *Sencha* - The most popular variety of green tea in Japan. *Sibsagar* - A tea growing district in Assam, North India. *Single Estate tea* - A blend of teas from one particular estate or garden. *Smoky tea* - Black tea from China or Formosa that has been smoked over a wood fire such as in the case of Lapsang Souchong. *Soft* - Tea taster's term for underfermented teas. *Souchong* - A large leaf black tea. Originated in China, Souchong tea was made from a small bush whose leaves were allowed to develop to a large size. *Speciality tea* - A blend of teas that takes its name from the area in which it is grown; a blend of teas blended for a particular person or event, or a blend of teas for a particular time of day. *Spring teas* - Formosa teas picked in the April-May season. *Stalk* - Describes teas with presence of red stalk pieces from a hard plucking. *Sumatra* - A tea producing island of Indonesia. *Summer teas* Formosa teas picked in the June-September season. *Szechwan* - A non-smoky black tea from China, with narrow leaves and flowery fragrance. Also a tea growing province in China. "Top":#top h2. <A NAME="T">T</A> *Tannin* - The name the tea trade worldwide gives to polyphenols contained in tea. Polyphenols are responsible for the pungency of tea and give its taste. *Tanzania* - African tea producing country. *Tarry* - The smoky aroma and taste associated with a smoked black tea such as Lapsang Souchong. *Tat* - Shelf made of wire mesh or burlap used to spread the leaves out for withering and fermentation. *Tea factory* - Factory where the plucked leaf is made or manufactured into black or green tea. *Tea taster* - An expert judge of leaf and cup quality tea at all stages of production, brokerage blending and final packaging. *Tea tree* - A tea bush or plant which has been allowed to return to its wild state and grow back into a tree. *Terai* - A North Indian tea growing district just below the Darjeeling district. The flat top of the tea bush from which the top two leaf and bud sprouts on sprigs are plucked. The word for tea derived from the Chinese and Indian languages. *Theaflavins* - Orange red potyphenols unique to fermented teas such as black tea, and formed from the condensation of two catechins. *Theanine* - Unique amino acid in tea. *Theine* - Synonym for caffeine. *Ti kuan yi* - Iron Goddess of Mercy- a distinctive type of oolong tea typically longer-fermented and possessing a darker-colored but fragrant brew. *Tip* - The bud leaves on a tea bush. *Tippy* - Teas with white or golden tips, indicating high quality. *Tisane* - Teas produced from the leaves of plants other than the tea plant, herbal tea. *Tuocha bowl tea* - A form of brick tea comprised of pu-erh tea pressed into a bowl shaped cake. *Twankay* - A low grade China green tea. This word was corrupted Twanky, which was applied to the men manning the ships bringing tea back from China. These ships often foundered on reaching the British coast and the bodies of Twankys would be washed ashore to be found by their widows - hence the name given to the Aladdin character 'Widow Twanky' by a Victorian impresario. *Twist* - Before fermentation, the leaves need to be crushed to initiate oxidation. This imparts the curled appearance of the finished leaf. *Two and a bud* - The ideal plucked tea for production, consisting of the new tea shoot and the first two leaves. "Top":#top h2. <A NAME="U">U</A> *Uva* - A tea growing district in Sri Lanka which produces a tea of great subtlety. "Top":#top h2. <A NAME="V">V</A> No Entries "Top":#top h2. <A NAME="W">W</A> *White* - A special type of green tea. Distinguished by the presence of the white hairs of the tea flush (baihao) and a lighter green, almost clear, infusion. *Winey* - Mellow quality, characteristic of some Keemun teas which have been given time to age. *Withering* - The first step in production of most teas. Involves letting the fresh leaves wither for some period of time after plucking to reduce moisture content. *Woody* - Tea taster's term indicating an undesirable grass or hay flavor in black tea. "Top":#top h2. <A NAME="X">X</A> No Entries "Top":#top h2. <A NAME="Y">Y</A> *Yixing* - Pronounced ee-hsing, this region in China is noted for its purple clay, used to produce distinctive unglazed teapots. *Yunnan* - Tea grown in the Yunnan province, in the southwest of China. These black teas are known for their spicy character. This region also produces Pu-Erh tea. "Top":#top h2. <A NAME="Z">Z</A> *Zimbabwe* - Tea producing country of Africa.