Tea Glossary
Black Tea - Tea that has been fully oxidized, resulting in a dark leaf color and a robust, malty, or sometimes smoky flavor. Examples include Assam, Darjeeling, and Earl Grey.
GreenTea - Tea that is not oxidized. The leaves are typically steamed or pan-fired shortly after picking to preserve their green color and delicate, often vegetal, grassy, or nutty flavor. Examples include Sencha and Matcha.
WhiteTea - The least processed type of tea, usually consisting of the delicate, unopened buds and young leaves. It is withered and dried, offering a light, sweet, and subtle flavor. Examples include Silver Needle and White Peony.
Oolong Tea - A partially oxidized tea, falling between green and black tea. Oxidation levels can range from 8% to 80%, resulting in a vast spectrum of flavors from floral and green to toasted and dark.
PuerhTea - A post-fermented tea primarily produced in the Yunnan province of China. It is aged and undergoes microbial fermentation, resulting in an earthy, smooth, and distinct flavor that improves over time. Comes in compressed (cakes/bricks) or loose form.
Yellow Tea - A rare and expensive tea processed similarly to green tea, but with an added "smothering" or gentle non-enzymatic heating and wrapping step that causes the leaves to yellow and mellow, removing the strong vegetal notes.
HerbalTea / Tisane - A beverage brewed from the leaves, roots, bark, seeds, or flowers of any edible plant other than the Camellia sinensis plant (true tea). Examples include Chamomile, Peppermint, and Rooibos.
TrueTea - Any beverage brewed exclusively from the leaves of the Camellia sinensis plant (the tea bush). This includes Black, Green, White, Oolong, Puerh, and Yellow teas.
Oxidation - The enzymatic browning process where enzymes in the tea leaves react with oxygen after the cell walls are broken (by rolling). This process is key to determining the color and flavor of Black and Oolong teas. (Often incorrectly called "fermentation").
Withering - The initial step where fresh tea leaves are spread out and allowed to wilt, reducing their moisture content. This makes the leaves pliable and prepares them for the next stages.
Rolling - A process that mechanically breaks the leaf cell walls, releasing the enzymes and oils necessary for oxidation and flavor development.
Fixing / KillGreen - The process (usually steaming or pan-firing) used to rapidly apply heat to stop the oxidation process, primarily used for Green and Yellow teas.
Fermentation / PostFermentation - A microbial process (involving bacteria and fungi) that occurs after the tea has been dried. This is the defining step for Puerh tea, leading to its characteristic earthy flavor.
Firing / Drying - The final step where heat is applied to completely dry the tea, setting the flavor profile, reducing moisture for storage, and preventing mold.
Steeping / Infusion - The process of soaking tea leaves in hot water to extract their flavor, color, and compounds.
GongFuCha - A traditional Chinese method of preparing tea that uses a small vessel (like a Gaiwan) and multiple, short infusions (steeps) to fully explore the tea's flavor nuances.
Matcha - A Japanese Green Tea that is shade-grown, then its leaves (called tencha) are stone-ground into a fine powder. It is whisked with hot water, so the drinker consumes the whole leaf.
Chai - A spiced milk tea beverage originating from the Indian subcontinent, typically made with Black Tea, a blend of spices (Masala), sweetener, and milk.
BubbleTea / Boba - A Taiwanese tea-based drink that often contains milk, sugar, and chewy tapioca pearls (Boba).
ColdBrew - Tea brewed by steeping the leaves in cold or room-temperature water over a period of many hours (usually 8-12). This method produces a smoother, sweeter flavor with lower caffeine and less astringency.
Kombucha - A slightly effervescent, fermented sweet tea beverage often consumed for its purported health benefits. It is made by fermenting tea, sugar, and a SCOBY (Symbiotic Culture of Bacteria and Yeast).
Liquor - The term used to describe the color and clarity of the brewed tea, or the infusion itself.
Astringency - A mouth-puckering, drying sensation on the tongue, often caused by high concentrations of tannins (polyphenols) in the tea. It can be a desirable quality in some black teas but undesirable in others.
Terroir - The complete natural environment (including soil, topography, and climate) in which a particular tea is produced, imparting unique characteristics to the final flavor profile.
Tippy - A term describing a tea that contains many unopened leaf buds (tips), which often indicates higher quality and a milder, slightly sweeter flavor.
SingleEstate / SingleOrigin - Tea that comes exclusively from one specific, named tea garden, farm, or production area, highlighting its unique terroir.
Blending - The art of mixing different teas (often from different regions or seasons) to achieve a consistent flavor profile, desired price point, or to create a specific beverage (like English Breakfast).
Camellia Sinensis - The scientific name for the tea plant. The two main varieties are C. sinensis sinensis (China varietal) and C. sinensis assamica (Assam varietal).
Cultivar - A plant variety that has been bred or selected for desirable characteristics (e.g., taste, yield, disease resistance) and is maintained through cultivation.
Click the + sign to expalnd the text or the - sign to collapse it. You may have multiple items opened at the same time.
Black Tea - Tea that has been fully oxidized, resulting in a dark leaf color and a robust, malty, or sometimes smoky flavor. Examples include Assam, Darjeeling, and Earl Grey.
GreenTea - Tea that is not oxidized. The leaves are typically steamed or pan-fired shortly after picking to preserve their green color and delicate, often vegetal, grassy, or nutty flavor. Examples include Sencha and Matcha.
WhiteTea - The least processed type of tea, usually consisting of the delicate, unopened buds and young leaves. It is withered and dried, offering a light, sweet, and subtle flavor. Examples include Silver Needle and White Peony.
Oolong Tea - A partially oxidized tea, falling between green and black tea. Oxidation levels can range from 8% to 80%, resulting in a vast spectrum of flavors from floral and green to toasted and dark.
PuerhTea - A post-fermented tea primarily produced in the Yunnan province of China. It is aged and undergoes microbial fermentation, resulting in an earthy, smooth, and distinct flavor that improves over time. Comes in compressed (cakes/bricks) or loose form.
Yellow Tea - A rare and expensive tea processed similarly to green tea, but with an added "smothering" or gentle non-enzymatic heating and wrapping step that causes the leaves to yellow and mellow, removing the strong vegetal notes.
HerbalTea / Tisane - A beverage brewed from the leaves, roots, bark, seeds, or flowers of any edible plant other than the Camellia sinensis plant (true tea). Examples include Chamomile, Peppermint, and Rooibos.
TrueTea - Any beverage brewed exclusively from the leaves of the Camellia sinensis plant (the tea bush). This includes Black, Green, White, Oolong, Puerh, and Yellow teas.
Oxidation - The enzymatic browning process where enzymes in the tea leaves react with oxygen after the cell walls are broken (by rolling). This process is key to determining the color and flavor of Black and Oolong teas. (Often incorrectly called "fermentation").
Withering - The initial step where fresh tea leaves are spread out and allowed to wilt, reducing their moisture content. This makes the leaves pliable and prepares them for the next stages.
Rolling - A process that mechanically breaks the leaf cell walls, releasing the enzymes and oils necessary for oxidation and flavor development.
Fixing / KillGreen - The process (usually steaming or pan-firing) used to rapidly apply heat to stop the oxidation process, primarily used for Green and Yellow teas.
Fermentation / PostFermentation - A microbial process (involving bacteria and fungi) that occurs after the tea has been dried. This is the defining step for Puerh tea, leading to its characteristic earthy flavor.
Firing / Drying - The final step where heat is applied to completely dry the tea, setting the flavor profile, reducing moisture for storage, and preventing mold.
Steeping / Infusion - The process of soaking tea leaves in hot water to extract their flavor, color, and compounds.
GongFuCha - A traditional Chinese method of preparing tea that uses a small vessel (like a Gaiwan) and multiple, short infusions (steeps) to fully explore the tea's flavor nuances.
Matcha - A Japanese Green Tea that is shade-grown, then its leaves (called tencha) are stone-ground into a fine powder. It is whisked with hot water, so the drinker consumes the whole leaf.
Chai - A spiced milk tea beverage originating from the Indian subcontinent, typically made with Black Tea, a blend of spices (Masala), sweetener, and milk.
BubbleTea / Boba - A Taiwanese tea-based drink that often contains milk, sugar, and chewy tapioca pearls (Boba).
ColdBrew - Tea brewed by steeping the leaves in cold or room-temperature water over a period of many hours (usually 8-12). This method produces a smoother, sweeter flavor with lower caffeine and less astringency.
Kombucha - A slightly effervescent, fermented sweet tea beverage often consumed for its purported health benefits. It is made by fermenting tea, sugar, and a SCOBY (Symbiotic Culture of Bacteria and Yeast).
Liquor - The term used to describe the color and clarity of the brewed tea, or the infusion itself.
Astringency - A mouth-puckering, drying sensation on the tongue, often caused by high concentrations of tannins (polyphenols) in the tea. It can be a desirable quality in some black teas but undesirable in others.
Terroir - The complete natural environment (including soil, topography, and climate) in which a particular tea is produced, imparting unique characteristics to the final flavor profile.
Tippy - A term describing a tea that contains many unopened leaf buds (tips), which often indicates higher quality and a milder, slightly sweeter flavor.
SingleEstate / SingleOrigin - Tea that comes exclusively from one specific, named tea garden, farm, or production area, highlighting its unique terroir.
Blending - The art of mixing different teas (often from different regions or seasons) to achieve a consistent flavor profile, desired price point, or to create a specific beverage (like English Breakfast).
Camellia Sinensis - The scientific name for the tea plant. The two main varieties are C. sinensis sinensis (China varietal) and C. sinensis assamica (Assam varietal).
Cultivar - A plant variety that has been bred or selected for desirable characteristics (e.g., taste, yield, disease resistance) and is maintained through cultivation.
Click the + sign to expalnd the text or the - sign to collapse it. You may have multiple items opened at the same time.