When you start sipping uure tea, you will quickly be bombarded by a vocabulary that may seem foreign to you. Even though context clues can help a little, there is still a massive gap in what you may want to know.
We took it upon ourselves to try and help a bit with a small tea glossary--to make learning about tea a little easier for you.
You can use this glossary as a simple reminder, tool, resource, or just about anything else. We just hope that it helps make each sip of loose tea a little more enjoyable to you. So sit back, sip uure favorite tea and learn!
Antioxidants - substances that can help protect your cells against the effects of free radicals. Free radicals are molecules that can cause damage to your cells and contribute to the development of various diseases, such as cancer and heart disease. Antioxidants can help neutralize free radicals and may reduce or even help prevent some of the damage they cause.
Tea is a good source of antioxidants, particularly a type called polyphenols. Polyphenols are plant compounds that have been shown to have antioxidant properties and may help protect against a range of diseases. Green tea, in particular, is rich in polyphenols and has been linked to a variety of health benefits, including a reduced risk of heart disease, stroke, and some types of cancer.
Apigenin - a naturally occurring plant compound known as a flavonoid. Flavonoids are a diverse group of plant chemicals found in various fruits, vegetables, and herbs, and are responsible for providing many of their health benefits. Apigenin, in particular, is found in high concentrations in chamomile flowers, as well as in other plants such as parsley, celery, and certain fruits.
Research has shown that apigenin possesses various biological activities, including antioxidant, anti-inflammatory, and anti-cancer properties. In the context of chamomile tea and stress relief, apigenin is believed to have a calming effect on the nervous system. It is thought to act on certain receptors in the brain, such as the GABA (gamma-aminobutyric acid) receptors, which play a crucial role in regulating the body's response to stress and anxiety. By modulating the activity of these receptors, apigenin can promote relaxation and help alleviate stress.
Aroma of tea - Tea aroma is the smell of brewed tea. It is a combination of the natural aromas of the tea leaves and any added scents or flavors. Some common aromas found in tea include grassy, vegetal, floral, fruity, nutty, and earthy. The aroma of a particular tea can vary widely depending on the type of tea and the conditions under which it was grown and processed. Aromatic teas are often prized for their unique and complex scents, and many people enjoy the ritual of sniffing the aroma of a freshly brewed cup of tea before taking a sip.
Ashwagandha - an herb commonly used in Ayurvedic medicine. It is also sometimes referred to as Indian ginseng or winter cherry. Ashwagandha is often used in tea form as a natural remedy to help reduce stress, improve energy levels, and boost overall health. The root of the ashwagandha plant is usually dried and then brewed into a tea, sometimes along with other herbs or spices. However, it's important to note that while ashwagandha is generally considered safe, there is limited scientific evidence to support its use and some people may experience side effects from using it. It's always a good idea to speak with a healthcare professional before adding any new supplements or remedies to your routine.
Aspalathin - a C-linked dihydrochalcone glucoside found in rooibos tea, a herbal tea prepared from the South African rooibos plant, Aspalathus linearis (Fabaceae). It was first isolated in 1965 by chromatography and has demonstrated antidiabetic activity. Aspalathin is a natural C-linked glucosyl dihydrochalcone present in Aspalathus linearis (Burm.f.) R.Dahlgren (rooibos) and is known to possess various pharmacological activities including anti-inflammatory, antioxidative, and hepatoprotective effects. It is also shown to modulate the expression of genes involved in hepatic and renal xenobiotic metabolizing enzymes.
Aspalathus Linearis Plant - a shrub found in the Western Cape of South Africa. It is an endemic plant, meaning it is found only in this region. The plant is used for making rooibos tea, which is known as the long-life tea in Africa. African women take this tea during pregnancy for its health benefits. The tea is made from selected forms of the species found mainly on the Cederberg Mountains. This shrub is not threatened, but conversion of land to plantations for growing this plant is causing areas with natural populations to decrease. The leaves and stems of this plant can be fermented and sun-dried for later use. It is hardy to UK zone 9 and in flower from July to August. Suitable for light (sandy) and medium (loamy) soils and prefers well-drained soil, it can fix Nitrogen and is suitable for mildly acid and neutral soils. It cannot grow in the shade and prefers dry or moist soil and can tolerate drought.
Assam or Assamica tea - is a type of tea that is grown in the Assam region of India. It is known for its strong, full-bodied flavor and dark color, and is often used as a base for blended teas. It is made from the leaves of the Camellia sinensis plant, which are harvested and processed in a similar way to other types of tea. The Assam region is located in the northeastern part of India, and has a humid, tropical climate that is well-suited to the cultivation of tea.
Astringent tea taste - An astringent taste is a taste that is dry, rough and sometimes slightly bitter. It is often described as a sensation of dryness or roughness in the mouth and throat. Tea can have an astringent taste due to the presence of tannins, which are compounds that are found in many plants, including tea leaves. Tannins are responsible for the astringent taste in tea and are also responsible for giving tea its dark color. The astringent taste in tea is often balanced out by the addition of sweeteners or milk, which helps to round out the flavor and make it more palatable.
Ayurvedic Medicine - Ayurvedic medicine is a traditional system of medicine that originated in India more than 5,000 years ago. It is based on the belief that health and wellness depend on a delicate balance between the mind, body, and spirit. Ayurvedic medicine seeks to promote health by maintaining this balance through a combination of diet, exercise, lifestyle changes, and herbal remedies.
Ayurvedic medicine views each person as unique, with their own individual constitution or prakriti, and seeks to treat the person as a whole, rather than just their symptoms. The approach of Ayurvedic medicine involves identifying imbalances in the body and restoring balance through various methods, such as detoxification, massage, yoga, meditation, and the use of herbal remedies.
Many Ayurvedic herbs and remedies have been used for centuries to support overall health and treat specific health conditions. Some popular Ayurvedic remedies include ashwagandha, turmeric, triphala, and ghee. Today, Ayurvedic medicine is practiced around the world and is recognized as a complementary and alternative medicine system by many health organizations.
Black Tea - Black tea is a type of tea that is more oxidized than oolong, green, and white teas. It is made from the leaves of the Camellia sinensis plant and is one of the most popular types of tea in the world. Black tea has a stronger flavor and a higher caffeine content than other types of tea, and it is often served with milk and sugar. It is also used as a base for many flavored teas and iced teas. Some popular black teas include Earl Grey, Darjeeling, and Assam.
Bancha Tea - Bancha is a type of Japanese green tea. It is made from the leaves of the tea plant, Camellia sinensis, that are harvested later in the season than those used to make higher-grade teas such as sencha and gyokuro. As a result, bancha has a milder flavor and lower levels of caffeine than these other teas. It is typically less expensive than other types of Japanese green tea, and is often used as a daily tea in Japan. Bancha is known for its straw-like color and taste, and is sometimes described as having a slightly grassy or hay-like flavor. It is often served with meals in Japan, and is considered to be a digestive aid due to its high fiber content.
Blends - A tea blend is a mixture of different types of tea leaves, often combined to create a specific flavor profile or to achieve a particular desired effect. Tea blends can be made from any type of tea, including black, green, white, and herbal teas. They can also include a variety of ingredients such as spices, flowers, and fruit to add flavor and aroma. Tea blends are popular because they allow people to experiment with different flavors and create their own unique tea combinations.
Body - In the context of tea tasting, the body of a tea refers to the physical sensation of the tea in the mouth. A tea with a full body will feel rich and full-bodied, while a tea with a lighter body will feel thin and delicate. The body of a tea can be influenced by factors such as the type of tea leaves used, the processing method, and the brewing technique. Some teas are known for their full-bodied character, such as oolong and black teas, while others, such as green and white teas, tend to have a lighter body.
Bombilla - a metal straw with a filter at one end, traditionally used to drink mate—a traditional Argentinian and Uruguayan infusion made with yerba mate. It is similar to a regular metal straw, but the filter is used to separate the yerba mate leaves from the liquid, which allows for a smoother and richer flavor. The filter also helps to prevent the straw from clogging. The bombilla has become a symbol of the mate culture and is often used in traditional ceremonies.
Breakfast tea - a type of black tea that is traditionally consumed as part of a morning meal. It is usually a blend of several different black teas, and is often described as being full-bodied and robust, with a strong, rich flavor. Some common ingredients in breakfast tea blends include Assam, Ceylon, and Kenyan teas. Breakfast tea is usually served with milk and sugar, and is often accompanied by toast, eggs, and other breakfast foods. It is a popular beverage in many countries, and is known for its ability to energize and invigorate the drinker.
Bright - Bright tea is a type of tea that is grown in the Fujian province of China. It is known for its bright yellow color and delicate flavor. It is made from young tea leaves that are carefully selected and processed to produce a high-quality tea. Bright tea is often considered one of the finest teas in China and is highly prized for its flavor and aroma. It is typically served in small cups and is enjoyed as a traditional Chinese tea.
Broken Orange Pekoe (BOP) - a grade of black tea that is made from leaves that have been rolled and broken into small pieces. It is a lower grade of tea than Orange Pekoe (OP), which is made from whole, unbroken leaves. BOP is generally considered to be a cheaper and lower quality tea than OP, and is often used in blends or for making iced tea. However, it can still be a good choice for people who prefer a stronger, more full-bodied flavor in their tea.
Burnt tea - a type of tea that has been overcooked or left to steep for too long, resulting in a strong, bitter taste. This can happen if the tea leaves are left in the hot water for an extended period of time, or if the water temperature is too high and the tea is not removed from the heat soon enough. The resulting tea may have a dark color and a distinct burnt or smoky flavor. It is generally considered to be of lower quality than properly brewed tea.
Caffeine - a naturally occurring stimulant found in a number of plants, including tea. It is the most widely consumed psychoactive substance in the world and is found in various foods and drinks, including tea, coffee, and chocolate. Caffeine is a central nervous system stimulant that can help to improve mental alertness, concentration, and physical performance. It can also have a diuretic effect, increasing the need to urinate. The amount of caffeine in tea can vary depending on a number of factors, including the type of tea, the age of the leaves, and the brewing time. Black tea generally contains more caffeine than green tea, while decaffeinated teas have had most of the caffeine removed.
Calendula - Calendula petals refer to the colorful and showy flower parts of the Calendula officinalis plant. The petals are edible and can be used as a garnish, seasoning, or a traditional yellow cheese colorant. Additionally, Calendula petals are rich in antioxidants and flavonoids, which have several health benefits when consumed or applied topically. The petals can be harvested from the plant every two to three days to prolong its flowering season.
Chaiwalla - a term used in India and some other parts of South Asia to refer to a person who prepares and sells tea, especially the popular spiced tea known as "chai". "Chai" is a blend of black tea and spices such as cinnamon, cardamom, ginger, and cloves, typically brewed with milk and sweetened with sugar. Chaiwallahs are often found in roadside stalls, train stations, and markets, where they serve freshly brewed chai to passersby. The term "chaiwalla" has gained some cultural significance in India, and has been used to describe people who come from humble backgrounds but have risen to achieve success and recognition.
Camellia Sinensis Plant - a species of evergreen shrub or small tree in the flowering plant family Theaceae. Its leaves and leaf buds are used to produce the popular beverage, tea. There are two major varieties of Camellia sinensis, var. sinensis and var. assamica. White, yellow, green, oolong, and dark tea are all harvested from one of these varieties, but are processed differently to attain varying levels of oxidation. The Camellia sinensis var. sinensis variety is native to China and is more cold-hardy than the Camellia sinensis var. assamica. The plant is slow-growing and can be easily maintained, and is heat and drought tolerant, making it suitable for many climates. It is also an attractive plant for screening, foundation planting, hedge, or as an ornamental for a patio or container. For optimal tea production, it is best to prune to 4-5' just before spring growth to encourage shoots.
Catechins - a type of polyphenol found in tea that are known for their antioxidant properties. They are most commonly found in green, white, and oolong tea, but are also found in black tea in smaller amounts. Studies have shown that catechins have various health benefits, such as preventing cell damage caused by free radicals, lowering cholesterol levels, improving cardiovascular health, and aiding in weight loss. They are also thought to have anti-cancer properties, as they have been shown to inhibit the growth of certain cancer cells. Furthermore, catechins can help reduce inflammation and boost the immune system, making tea an excellent choice for those looking to improve their overall health.
Ceylon tea - a type of black tea that is grown in Sri Lanka, which was formerly known as Ceylon. Ceylon tea is known for its full-bodied, robust flavor and its bright, golden color when brewed. It is often used as a base for flavored teas, and is also enjoyed on its own. The tea is grown at high elevations in the mountains of Sri Lanka, and it is produced using traditional methods that have been passed down for generations. Ceylon tea is considered to be of high quality, and it is enjoyed by tea lovers around the world.
Chai tea - a type of tea that originated in the Indian subcontinent and is traditionally made with a blend of black tea, spices, and herbs. The spices and herbs used in chai tea can vary, but they often include cinnamon, cardamom, ginger, and cloves. Chai tea is typically served with milk and sweetened with sugar or honey. It is a popular beverage in many parts of the world, and it is known for its rich, aromatic flavor and health benefits.
Chest for tea - a wooden box or container used for storing and transporting tea. Tea chests are typically made of wood, although they can also be made of other materials such as plastic or metal. They are often designed with a hinged lid and handles on the sides to make them easier to carry. Tea chests can be used to store a variety of different types of tea, including loose leaf tea, tea bags, and other tea-related items such as infusers and tea pots. Some tea chests also have compartments or dividers to help organize different types of tea.
Cineole - Also known as eucalyptol, cineole is an organic compound found in nature, appearing as a colorless liquid and exuding a fresh, camphor-like scent. This monoterpene ether, a cyclic ether, is primarily discovered in an array of plant species, most notably within the essential oils of eucalyptus, tea tree, bay leaves, and various other fragrant plants. Cineole's molecular formula is C10H18O.
There are several properties that make cineole versatile and useful across a multitude of applications:
Healing uses: Traditional medicine has long valued cineole for its anti-inflammatory, analgesic, and antispasmodic attributes. Additionally, it can potentially alleviate respiratory ailments, such as asthma, bronchitis, and sinus congestion.
Aromatherapy: With its delightful aroma, cineole is employed in the creation of perfumes and as a flavoring component within the food and beverage sector. Essential oil blends for aromatherapy also favor this ingredient.
Insect deterrent: Research has revealed cineole's insecticidal and repellent properties, making it a key component in some organic insect repellent products.
Industrial applications: Cineole serves as a solvent and as an element in certain cleaning and disinfecting solutions due to its antimicrobial and antifungal qualities.
It is essential to exercise caution when utilizing cineole, as it can provoke skin irritation or allergic reactions in some individuals, particularly when applied in high concentrations.
Creaming Down tea - a process of preparing tea in which the tea leaves are allowed to steep for an extended period of time, often for several hours or even overnight. During this time, the tea will release its flavors and aromas, and the liquid will become infused with the flavor of the tea. The resulting tea is often very strong and full-bodied, and it can be enjoyed either hot or cold. Some people like to add milk or cream to their creamed down tea to give it a richer, creamier flavor.
Croppy tea - a type of Irish tea that was named after the Irish rebels who fought against British rule in the late 18th and early 19th centuries. The term "croppy" was used to describe these rebels, who often wore their hair short in a crop or crew cut style. The term "Croppy tea" is sometimes used to refer to any type of strong, robust tea, although its exact meaning can vary depending on the context in which it is used. In general, Croppy tea is associated with Ireland and its history of resistance against British rule.
Darjeeling tea - a type of black tea that is grown and produced in the Darjeeling region of West Bengal, India. It is known for its delicate, floral aroma and complex flavor, which can range from sweet and fruity to musky and earthy. Darjeeling tea is often referred to as the "Champagne of Teas" due to its unique character and high quality. It is made from the small-leaved Chinese variety of the tea plant, and is typically grown at high altitudes in the foothills of the Himalayas. The tea is plucked and processed by hand, using traditional methods that have been passed down for generations. Darjeeling tea is a popular choice for tea connoisseurs around the world and is often served as an after-dinner tea.
Dull - used to describe a variety of characteristics that might be associated with tea. Some possible interpretations include:
- Flavor: Tea that is described as "dull" might have a flavor that is not particularly strong or vibrant. It might taste bland or uninteresting.
- Aroma: Tea that is "dull" might have a weak or unappealing aroma.
- Appearance: Tea leaves that are "dull" might look lifeless or unappealing, possibly because they are old or have been poorly stored.
- Brewing: Tea that is brewed for too long or at an inappropriate temperature could become "dull" in terms of flavor and aroma.
Earthy tea - term that is often used to describe the flavor of certain types of tea, such as black tea, pu-erh tea, or oolong tea. It refers to a flavor profile that is characterized by notes of earth, soil, or minerals, as well as a slightly musty or woody taste. Some people may find this flavor to be comforting and warming, while others may find it a bit strong or overpowering. The term "earthy" is generally used to describe teas that are full-bodied and robust, with a depth of flavor that is often associated with traditional, high-quality teas.
EGCG or Epigallocatechin Gallate - is a type of catechin, a type of antioxidant found in green tea. EGCG is believed to have numerous health benefits, including anti-inflammatory and anti-cancer effects, improved heart health, and increased fat oxidation. EGCG is one of the most abundant and well-studied catechins in green tea, and is a key factor in the tea's potential health benefits.
English Breakfast tea - a type of black tea that is traditionally associated with a hearty, full-bodied flavor. It is a blend of several different black teas, and it is often served with milk and sugar. The blend is said to have originated in Britain, and it is a popular choice for breakfast or as an afternoon pick-me-up. Some people also enjoy drinking it as an iced tea during the summer months. It is widely available in tea shops and supermarkets, and it can be purchased as loose leaf or in tea bags.
Estate tea - tea that is grown and produced on a specific tea estate or plantation. Estate teas are typically named after the estate on which they are grown, and are often considered to be of higher quality than teas that are not estate-grown. Estate teas are often produced using traditional methods and are known for their unique flavors and characteristics, which are influenced by factors such as the terroir, or natural environment, of the tea estate.
Fermentation - a process that occurs in the production of certain types of tea, such as black tea and pu-erh tea. During fermentation, enzymes in the tea leaves break down proteins and other organic molecules, leading to changes in the color, flavor, and aroma of the tea. Tea fermentation is typically induced by exposing the tea leaves to humid, warm conditions, and it can be controlled to some extent by adjusting the temperature and humidity of the environment in which the tea is fermented. The length of the fermentation process can also be varied, which can have an impact on the final characteristics of the tea.
Fibrous tea - a type of tea that is made from the leaves of the tea plant, Camellia sinensis, and has a high fiber content. Tea is a popular beverage that is enjoyed around the world and is made by infusing the leaves of the tea plant in hot water. The fibers in tea come from the cell walls of the tea leaves and are a natural part of the plant. Fibrous tea can be a good source of dietary fiber, which is important for maintaining a healthy digestive system. However, it is important to note that the fiber content of tea can vary depending on the type of tea and the way it is prepared.
Fine cut tea - also known as fannings or dust, is a type of tea that is made from the smallest particles of tea leaves. It is often used in tea bags because the small size of the tea particles allows for a more rapid and efficient infusion of the tea into the water. Fine cut tea is generally lower in quality than whole leaf tea because the small size of the leaves can result in a less full-bodied flavor and aroma.
Fine tea - high-quality, specialty teas that are made from the finest tea leaves and are often grown in specific regions known for producing exceptional teas. Fine teas are often characterized by their unique flavors, aromas, and colors, and can be made from a variety of tea plant varieties, including black, green, oolong, and white tea. Fine teas are often enjoyed by tea connoisseurs and are typically more expensive than mass-produced, lower-quality teas. They may be sold in loose leaf form or as tea bags and are often packaged in elegant, decorative tins or boxes.
Firing - the process of drying the tea leaves to halt the oxidation process and preserve the finished tea. After the tea leaves are picked, they are withered to remove moisture and then rolled to release the juices and essential oils. The rolled leaves are then left to oxidize, which turns the leaves a reddish-brown color and develops their flavor. Finally, the leaves are dried, or "fired," to stop the oxidation process and preserve the finished tea. The firing process can be carried out using a number of methods, including baking in an oven, pan-firing, or using a drum roaster. The method used will depend on the type of tea being produced and the desired flavor profile.
Flavor - the taste and aroma of tea. It is influenced by many factors, including the type of tea plant, the soil and climate where it is grown, the methods used to process the tea leaves, and the age of the tea leaves when they are picked. Some common flavors found in tea include floral, fruity, earthy, grassy, and nutty, and teas can also have notes of spices or herbs. Different teas have their own distinct flavors, and the flavor of a particular tea can also change depending on how it is brewed.
Flowery Orange Pekoe (FOP) - a type of black tea that is named for the small, delicate orange-colored flowers that grow alongside the tea plants, as well as the long, thin leaves that are used to produce the tea. It is a high-grade tea that is known for its full-bodied flavor, golden color, and delicate aroma. FOP is often used as a base for blends and is a popular choice for those who enjoy black tea.
Flush tea - tea that is made from the very first flush of new growth on a tea plant. The first flush of new growth typically occurs in the spring, and is prized for its delicate flavor and aroma. Tea made from the first flush is often considered to be the highest quality tea, as it is made from the freshest and most tender leaves. It is typically harvested by hand and is processed using traditional methods to preserve its delicate flavor and aroma. Flush tea is often considered to be a specialty tea, and is often more expensive than tea made from later flushes or from older leaves on the plant.
Gaiwan - a traditional Chinese tea vessel that is commonly used for brewing and serving tea. It is typically made of porcelain or ceramic and consists of three parts: a bowl, a lid, and a saucer. The bowl is used to hold the tea leaves, while the lid is used to cover the bowl during steeping and pouring. The saucer is used to hold the gaiwan and to catch any spills.
Gaiwans are commonly used for brewing Chinese green, white, and oolong teas, as well as Pu'erh tea. They are favored by many tea connoisseurs for their ability to showcase the full flavor and aroma profile of the tea, as well as their versatility and ease of use.
To brew tea using a gaiwan, you typically add tea leaves to the bowl, pour hot water over the leaves, and cover the gaiwan with the lid. After steeping for a short period of time, you pour the tea into a small cup, often using the lid to strain the leaves. Gaiwans allow for precise control over the steeping time and temperature, and can be used to steep the same leaves multiple times to extract the full flavor of the tea.
Gallic Acid - Gallic acid is a type of organic acid that is found in a wide range of plants, including tea leaves. It is a powerful antioxidant that is known for its ability to scavenge free radicals in the body, which can help to protect cells from oxidative damage.
Gallic acid has been studied for its potential health benefits, which include anti-inflammatory effects, improved insulin sensitivity, and anticancer properties. It has also been shown to have antimicrobial properties and may help to inhibit the growth of certain types of bacteria and fungi.
In addition to its potential health benefits, gallic acid is often used as a natural food preservative due to its antimicrobial properties. It is also a common ingredient in cosmetics and personal care products, where it is used for its antioxidant and skin-soothing properties.
In tea, gallic acid is found in varying levels depending on the type of tea and the processing method. Pu'erh tea is one type of tea that is known to contain relatively high levels of gallic acid, which may contribute to its potential health benefits.
Garden tea - type of tea that is made from a variety of plants and herbs that are grown in a garden. It is typically made by infusing the leaves, flowers, or other parts of the plants in hot water, and it can be enjoyed hot or cold. Garden tea can be made from a single type of plant or a blend of several different plants, and it is often used for its flavor and potential health benefits. Some common ingredients in garden tea include chamomile, mint, basil, lavender, and rosemary.
Golden Tip tea - type of high-quality black tea that is produced in Darjeeling, a region located in the northern part of West Bengal, India. Darjeeling tea is known for its distinctive flavor and aroma, which is often described as muscatel, or having a wine-like character. Golden Tip tea is made from the finest tea leaves that are hand-plucked from the top of the tea plants. The tea leaves are then processed using traditional methods to produce a full-bodied, aromatic tea with a bright golden color and a delicate flavor. Golden Tip tea is often served as an after-dinner tea or as a refreshing beverage throughout the day.
During the processing of Golden Tip tea, the tea leaves are carefully hand-plucked from the top of the tea plants. The tea leaves are then sorted and withered to reduce their moisture content. After withering, the tea leaves are rolled to break down the cell walls and release the flavors and aromas of the tea. The rolled tea leaves are then left to oxidize, which helps to develop the color and flavor of the tea.
After oxidation, the tea leaves are dried to halt the oxidation process and preserve the flavor of the tea. The dried tea leaves are then sorted according to size and quality, and packaged for distribution and sale. The final product is a high-quality black tea with a bright golden color and a delicate, aromatic flavor.
Gone-Off - It's possible that you may have developed a dislike for tea due to tainted/old tea, or that your taste preferences have changed. This can happen for a variety of reasons and is completely normal. If you find that you no longer enjoy tea as much as you used to, you may want to try some other beverages as alternatives. Some options could include coffee, herbal teas, or even water with a slice of lemon or lime. It's also possible that you may just need a break from tea for a while before you start enjoying it again. In any case, it's important to listen to your body and choose beverages that you enjoy and that make you feel good.
Grainy Tea - grainy or sandy in nature. This could be caused by a number of factors, including the type of tea leaves that were used, the way the tea was processed, or the way it was brewed.
Green Astringency - a taste sensation that is often associated with green tea. It is characterized by a dry, puckering sensation in the mouth and a slightly bitter taste. This sensation is caused by the presence of tannins, which are a type of plant compound found in tea leaves. Tannins can give tea its astringent character, as well as contribute to its flavor and mouthfeel. Some people enjoy the astringency of green tea, while others find it to be off-putting. The astringency of green tea can be influenced by factors such as the type of tea plant, the growing conditions, and the processing methods used to make the tea.
Green tea - type of tea that is made from the leaves of the Camellia sinensis plant. It is a popular beverage in many parts of the world, and is known for its unique flavor and health benefits. Green tea is made by lightly steaming or pan-firing the leaves of the plant, which helps to preserve their natural flavor and antioxidants. Unlike other types of tea, which are often fermented, green tea is not fermented, which is why it retains its green color. Green tea has a reputation for being good for the heart and for promoting weight loss, and it is also believed to have a number of other health benefits.
Gunpowder Green tea - a type of Chinese green tea that is rolled into small, round balls that resemble gunpowder. It is produced in the Zhejiang province of China and is known for its bold, smoky flavor and strong, bright green color. The tea leaves are harvested in the spring and are then steamed, dried, and rolled into the small balls. Gunpowder green tea is often used in traditional Chinese tea ceremonies and is believed to have a number of health benefits. It is high in antioxidants and is thought to have anti-inflammatory and anti-carcinogenic properties.
Gyokuro Green tea - a type of Japanese green tea that is grown in the shade for about three weeks before being harvested. This process causes the tea leaves to produce more chlorophyll, which gives them a deep green color and a sweeter, less grassy flavor than other types of green tea. Gyokuro is also known for its high levels of theanine, an amino acid that is thought to promote relaxation and reduce stress. It is typically brewed using cooler water than other types of green tea, and it is often served in small cups or bowls.
Hard Assam tea - a type of black tea that is grown in the Assam region of India. It is known for its strong, full-bodied flavor and bold, malty taste. Hard Assam tea would refer to a type of tea that is made from Assam tea leaves that have been processed in a specific way to create a particularly hard or dense texture. I'm not familiar with a specific type of tea that is referred to as "hard Assam tea," but all types of tea, including Assam tea, are made from the leaves of the Camellia sinensis plant, which are dried and processed in various ways to create different types of tea.
Hard tea - a type of alcoholic beverage that is made by combining tea with a high-proof spirit, such as vodka or rum. It is similar to other alcoholic drinks that are made by mixing a spirit with a flavored mixer, such as a rum and coke or a vodka and cranberry juice. Hard tea is often served over ice and can be flavored with a variety of ingredients, such as fruit juices, herbs, or spices. It is a popular drink at bars and parties, and it can be made at home by mixing tea with a spirit and any desired flavorings.
Harsh Tea - tea that has a strong, bitter taste. This can be the result of using too much tea relative to the amount of water, brewing the tea for too long, or using water that is too hot. Additionally, certain types of tea, such as black tea and pu-erh tea, are naturally more full-bodied and may be perceived as harsh by some people. It's also possible that the tea itself is of low quality, which can result in a harsh flavor. If you're experiencing a harsh taste when brewing tea, there are a few things you can try to mitigate it, such as using less tea, brewing for a shorter amount of time, or using cooler water. You could also try adding milk, sugar, or honey to the tea to help balance the flavor.
Heavy Flavored tea - tea that has a strong, robust flavor. This can be due to the type of tea leaves used, the way the tea is processed, or the addition of ingredients such as herbs, spices, or fruit. Some examples of heavy flavored teas include black tea, oolong tea, and certain herbal teas such as chai or masala chai. These teas are often known for their bold, full-bodied flavor and are popular for their ability to stand up to the addition of milk and sugar.
Herbal tea - a type of tea that is made from infusing the leaves, flowers, fruit, or bark of a non-tea plant in hot water. Unlike traditional tea, which is made from the leaves of the tea plant (Camellia sinensis), herbal tea does not contain any caffeine. Some common herbs used to make herbal tea include chamomile, peppermint, lavender, and hibiscus. Herbal tea is often consumed for its potential health benefits, flavor, and aroma. It can be enjoyed hot or iced, and is a popular alternative to traditional tea or coffee.
High-Fired - type of tea that has been fired at a high temperature during the processing of the tea leaves. In the production of tea, the leaves are typically withered, rolled, oxidized, and fired in order to halt oxidation and preserve the freshness of the leaves. The firing process involves drying the leaves using heat, and the temperature at which the leaves are fired can affect the final characteristics of the tea.
High-fired teas are those that have been fired at a higher temperature than other types of tea. This can result in a tea with a stronger flavor and a darker color, as well as a longer shelf life. Some examples of high-fired teas include lapsang souchong, a type of black tea, and certain types of oolong tea.
It is also possible that you may be using the term "high-fired" to refer to a specific method of firing the tea leaves, rather than the temperature at which the firing takes place.
Hyson - , also known as Young Hyson, is a type of green tea that is produced in China. It is made from leaves that are picked early in the season and then carefully dried and rolled to preserve their delicate flavor and aroma. Hyson tea is known for its light, floral taste and golden yellow color when brewed. It is traditionally enjoyed without milk or sweeteners and is often served as a refreshing beverage in the afternoon or evening. Some people believe that drinking Hyson tea can have various health benefits, such as aiding in digestion and boosting the immune system, although more research is needed to confirm these effects.
I-Chiban Cha - a type of Japanese green tea. It is a high-quality tea that is grown in the Kagoshima Prefecture in Japan. It is known for its unique flavor and aroma, which is described as being sweet and refreshing. I-Chiban Cha tea is made from young, tender tea leaves that are carefully picked and processed using traditional methods. It is a popular choice among tea lovers for its delicate taste and health benefits.
Ilex Paraguariensis - commonly known as yerba mate, is a species of holly native to parts of South America. It is an evergreen tree or shrub that grows to between 6 and 9 feet high and is hardy to USDA Zone 9 (subtropical). The bark is smooth, shiny, and whitish, and the leaves are simple, alternate, and 7.5 to 11 cm long and 2.5 to 5.5 cm wide. The flowers are small, 4-membered, and green-white, and are in small clusters. The fruit is a globose, 4-5.5 mm diameter, red fruit. The leaves and fruit of the maté plant are harvested commercially to make mate or chimarrão, a hot infusion prepared by steeping dry leaves (and twigs) of the maté plant in hot water, rather than in boiling water.
Imperial tea - a type of Chinese tea that is made from leaves picked from the first flush of tea plants in the spring. These tea leaves are considered to be the highest quality and are used to make some of the finest teas in China. The name "imperial" is often used to describe these teas because they were traditionally reserved for the Chinese imperial court and were considered a luxury item. Some examples of imperial teas include Dragon Well, Tie Guan Yin, and White Peony.
Instant tea - a type of tea that has been dehydrated and powdered, or turned into a concentrated liquid form. It is designed to be easily reconstituted, or made into a hot or cold beverage by mixing the instant tea with water. It is often used as a convenient way to make tea, as it does not require brewing or steeping like regular tea leaves do. Some brands of instant tea may contain artificial flavors, sweeteners, or other additives, and the taste and quality may vary.
Jasmine tea - a type of tea that is made by infusing green tea or white tea leaves with the scent of jasmine flowers. The tea leaves are typically scented by being placed in a room with fresh jasmine flowers, or by being mixed with dried jasmine flowers. Jasmine tea is known for its delicate, floral aroma and taste. It is often served as a refreshing and relaxing beverage, and is also believed to have various health benefits.
Keemun tea - a type of Chinese black tea that is grown in the Qimen County of the Anhui province in China. It is known for its unique flavor, which is described as being soft, mellow, and slightly sweet, with a hint of orchid-like aroma. Keemun tea is often used in blends, such as English Breakfast tea, and is also enjoyed on its own. It is considered to be one of the finest teas in China and is produced in small quantities. Keemun tea is made from the Camellia sinensis plant, which is also used to produce other types of tea, such as green tea, oolong tea, and white tea.
L-Theanine - an amino acid found primarily in green and black tea and some mushrooms. It's also available in pill or tablet form. Some research suggests that L-theanine can help reduce stress and anxiety, improve focus and attention, and improve sleep quality. Further research is needed to confirm these findings, but overall, L-theanine appears to be safe and non-toxic. One potential side effect of L-theanine consumption is that it may increase the efficacy of chemotherapy drugs.
Lapsang Souchong - a type of black tea that is produced in the Wuyi region of the Chinese province of Fujian. It is known for its distinct smoky flavor, which is imparted to the tea leaves during the drying process. The leaves are traditionally dried over pinewood fires, which gives the tea its unique flavor and aroma. Lapsang souchong is often served as a standalone tea, but it can also be used as an ingredient in other tea blends.
Light tea - also known as white tea, is a type of tea that is made from the young leaves and buds of the tea plant (Camellia sinensis). It is the least processed of all the teas, and is typically made from the first flush of tea leaves, which are the first leaves to be picked in the spring. Light tea is pale in color and has a delicate flavor and aroma. It is known for its high levels of antioxidants and is thought to have many health benefits. Some of the most popular light teas include Silver Needle, White Peony, and Long Life Eyebrow.
Manganese - Manganese is an essential mineral found in tea leaves, which has demonstrated numerous beneficial effects on human health. Tea is one of the best natural sources of manganese, with a single cup of tea containing up to 4 mg of the mineral. Manganese plays an important role in many bodily functions, including bone formation and wound healing, as well as the metabolism of fats, carbohydrates, and proteins. It is also necessary for the growth of healthy cells and for proper communication between them. Studies have also suggested that manganese may help protect against certain neurological diseases, such as Parkinson's and Alzheimer's, due to its role in the formation of nerve cells and neurotransmitters. In addition, manganese is known to have antioxidant properties, which may help protect against oxidative stress and the formation of free radicals. Therefore, consuming tea on a regular basis may offer various health benefits, including protection against certain diseases and improved metabolic function.
Matcha - a type of green tea that is traditionally consumed in Japan. It is made from young tea leaves that are ground into a fine powder, which is then mixed with hot water to create a frothy, bright green tea. Matcha is known for its unique flavor and bright green color, as well as its high levels of antioxidants and other beneficial nutrients. It is often consumed as part of the traditional Japanese tea ceremony, but it is also enjoyed as a beverage and used in a variety of dishes and recipes.
Maté tea, also known as Yerba Maté - a type of tea made from the leaves of the Ilex paraguariensis plant, which is native to South America. It is a traditional beverage in Argentina, Uruguay, Paraguay, and parts of Brazil, and is known for its stimulating effects and high caffeine content. Maté tea is brewed by steeping the dried leaves in hot water and is often served in a gourd, which is traditionally shared among a group of people. Maté tea has a strong, earthy flavor and is often described as being grassy or vegetal. It is often enjoyed for its energizing effects and is sometimes used as a coffee alternative.
Metallic Tasting tea - a tea that tastes metallic, it may be because it has been contaminated with metal during the growing, harvesting, or processing stages. Contamination can also occur if the tea is stored in a container with metal, or if it is brewed in a pot or with utensils that have a metallic taste. It is also possible that the tea itself has a naturally strong, metallic taste due to the variety of the tea plant or the soil in which it was grown.
Mint - a perennial herb that belongs to the Lamiaceae family, which also includes other herbs like basil, rosemary, and thyme. It is a versatile herb that is used in a variety of ways such as culinary, medicinal, and aromatherapy. The most common mint varieties are peppermint and spearmint.
Culinary, mint is widely used in many dishes such as salads, desserts, drinks, and sauces. It has a distinctive and refreshing flavor that pairs well with many other ingredients.
Medicinally, mint is known for its soothing properties and is often used to aid in digestion, relieve headaches and soothe sore muscles. It is also used in many products such as toothpaste, chewing gum, and cand because of its refreshing smell.
Aromatherapy, mint is widely used in many products such as candles, diffusers, and air fresheners because of its invigorating and refreshing scent.
There are many different species of mint, each with its unique characteristics, such as the size and color of the leaves and the strength of the mint flavor.
Moldy Tasting tea - tea tastes moldy, it is likely that it has become contaminated with mould or other microbes. This can happen if the tea leaves or tea bags are stored in a damp or humid environment, or if they are not stored properly after opening. Moldy tea can cause a variety of unpleasant tastes and odors, and it may also be harmful to your health if consumed. It is generally best to discard moldy tea and to take steps to prevent it from happening in the future by storing your tea in a dry, airtight container and using it within a reasonable amount of time after opening.
Muddy tea - a term that is often used to describe tea that has a cloudiness or sediment in it. This can be due to a variety of factors, such as the type of tea leaves used, the way the tea is processed, or the way it is brewed. Muddy tea can have a variety of flavors and aromas, depending on the specific type of tea and the factors that contribute to its cloudiness. Some people find muddy tea to be unpleasant or off-putting, while others enjoy the unique taste and appearance.
Moringa - scientifically known as Moringa oleifera, is a fast-growing, drought-resistant tree native to the Indian subcontinent. Often referred to as the "miracle tree" or "drumstick tree," Moringa has been valued for its nutritional and medicinal properties for centuries.
The leaves, seeds, flowers, and pods of the Moringa tree are edible and packed with essential nutrients. Moringa leaves, in particular, are an excellent source of vitamins A, C, and E, as well as minerals such as calcium, potassium, and iron. Additionally, they contain high levels of protein and all nine essential amino acids.
Moringa has been used in traditional medicine to treat various ailments, including inflammation, diabetes, and infections. Modern research supports some of these claims, highlighting the tree's potential antioxidant, anti-inflammatory, antimicrobial, and antidiabetic properties.
Moringa is commonly consumed as a dietary supplement, tea, or powder made from dried leaves. Its versatile nature allows it to be incorporated into various dishes or beverages, making it an accessible and valuable source of nutrition.
Muscatel - a term used to describe the flavor and aroma of certain teas, particularly Darjeeling teas. The term "Muscatel" refers to a specific flavor profile that is often described as having notes of muscat grapes, dried fruit, and a hint of honey. This flavor profile is highly prized in Darjeeling teas, and is often associated with teas that are produced from the first flush (i.e., the first harvest of the year) of tea leaves. Darjeeling teas are known for their delicate, floral aroma and flavor, and the Muscatel notes are an important part of what gives these teas their characteristic taste.
Musty tea - tea that has an unpleasant, moldy smell or taste due to being stored in a damp or humid place or coming into contact with mold. The musty taste is usually caused by the presence of mold spores or other contaminants. Tea that has been stored improperly or has been left open for an extended period of time may develop a musty flavor. If you come across a musty-tasting tea, it is best to discard it and get a fresh batch.
National Hot Tea Day - National Hot Tea Day is a day to celebrate and enjoy a cup of hot tea. It is typically observed on January 12th every year. The day is an opportunity to appreciate the many benefits of tea and its rich history and cultural significance. People often use this day to try different types of tea and share their favorite recipes with friends and family.
Nose of a Tea - the aroma or scent of the tea. When smelling a tea, you may notice certain flavors or scents that are characteristic of that type of tea. For example, black tea may have a malty or earthy nose, while green tea may have a grassy or vegetal nose. The nose of a tea can be an important factor in its overall flavor and enjoyment. Some people even use the nose of a tea as a way to determine its quality or age. When brewing a tea, you can also pay attention to the nose of the tea as it steeps, as the aroma can change and become more pronounced as the tea infuses.
Nothofagin - a dihydrochalcone found in rooibos (Aspalathus linearis) and New Zealand red beech (Nothofagus fusca). It is a phenolic antioxidant and has been reported for its antioxidant activity. Nothofagin has been shown to downregulate NF-κB translocation through blocking calcium influx. It has also been suggested to have anti-inflammatory and hepatoprotective effects. Research suggests that it can modulate the expression of genes involved in hepatic and renal xenobiotic metabolizing enzymes.
Old tea - tea that has been stored for an extended period of time, often several months or years. As tea ages, it can lose its flavor and become less aromatic. The flavor of old tea may also become musty or stale if it has been stored in a damp or humid environment or if it has come into contact with other contaminants. In general, it is best to consume tea within a few months of purchasing it to ensure that it is fresh and has the best flavor. If you have old tea that you are not sure is still good, you can try smelling it to see if it still has a pleasant aroma, or you can taste a small amount to see if it is still fresh and flavorful.
Oolong tea - a traditional Chinese tea that is partially fermented and has a flavor profile that is somewhere between green and black tea. It is typically made from the leaves of the Camellia sinensis plant, and it has a floral, sweet flavor with a slightly toasty or woody aroma. Oolong tea is known for its many health benefits, including its ability to boost the immune system, improve mental alertness and concentration, and aid in digestion. It is also thought to have weight loss and anti-aging properties, and it is often enjoyed as a daily beverage in China and other parts of Asia.
Orange Pekoe - a type of black tea that is named after the orange-colored pekoe (pekoe is a grade of black tea) leaves that are used to produce it. The term "Orange Pekoe" does not refer to the flavor of the tea, which is typically a full-bodied, slightly astringent black tea. Instead, it refers to the size and quality of the tea leaves. Orange Pekoe tea leaves are long and thin, and are generally considered to be of a higher quality than smaller, broken tea leaves. Orange Pekoe tea is commonly found in many parts of the world and is often used as a base for flavored teas. It is typically brewed by adding hot water to a pot or cup of loose tea leaves and allowing it to steep for a few minutes. The strength of the tea can be adjusted by varying the amount of tea leaves used or the steeping time.
Organic - In the context of tea, or food, "organic" refers to the way agricultural products are grown and processed. Organic farming is a method of farming that emphasizes the use of natural techniques, such as crop rotation and natural fertilizers, and avoids the use of synthetic chemicals, such as pesticides and fertilizers. Organic food is grown without the use of these synthetic chemicals, genetically modified organisms (GMOs), irradiation, or sewage sludge.
It's important to note that for a food to be labeled as organic, it must meet certain standards and certifications set by the USDA, which verifies that a farmer is meeting the requirements to grow and handle organic products.
Organoleptic - the qualities of a substance that can be detected through the senses, such as taste, smell, and appearance. In the context of tea, organoleptic characteristics might include the color of the tea liquid, the aroma of the brewed tea, and the taste and mouthfeel of the tea. Tea experts and tasters often use their organoleptic senses to evaluate the quality and characteristics of different teas. They may consider factors such as the appearance of the dry leaves, the color of the brewed tea, the aroma of the tea, the flavor and mouthfeel of the tea, and any aftertastes that are present.
Pan-fired tea - a type of tea that is made using a traditional Chinese method of processing tea leaves. The leaves are placed in a large, shallow pan and then heated over a fire. The tea leaves are continually stirred and tossed in the pan until they reach the desired level of oxidation, at which point they are cooled and dried. Pan-fired tea is typically made from green tea, but it can also be made from other types of tea such as oolong tea. Pan-fired teas are known for their toasty, nutty flavor and their long, thin, twisted leaves. They are often used in traditional Chinese tea ceremonies and are popular in East Asian countries.
Pekoe - a grade of black tea that refers to the size and quality of the tea leaves. Pekoe tea leaves are large and full, and are generally considered to be of a higher quality than smaller, broken tea leaves. The term "Pekoe" is often used to describe black teas that are made from whole, unbroken leaves, and it can also be used to describe the flavor and character of the tea. Pekoe tea is typically a full-bodied, slightly astringent black tea with a strong, robust flavor. It is made by withered, fully oxidized tea leaves and is often used as a base for flavored teas. Pekoe tea is commonly found in many parts of the world and is typically brewed by adding hot water to a pot or cup of loose tea leaves and allowing it to steep for a few minutes. The strength of the tea can be adjusted by varying the amount of tea leaves used or the steeping time.
Pekoe Souchong Congous - a type of black tea that is made from larger tea leaves that are slightly fermented and then fired over a fire. The tea leaves are then rolled and dried to produce a tea with a strong, robust flavor and a full-bodied character. Pekoe Souchong Congous is often used as a base for flavored teas, and it is known for its bold, robust flavor and strong aroma. It is typically brewed by adding hot water to a pot or cup of loose tea leaves and allowing it to steep for a few minutes. The strength of the tea can be adjusted by varying the amount of tea leaves used or the steeping time.
Plain tea - tea that is not flavored with any additional ingredients such as herbs, spices, or fruits. It is made from the leaves of the Camellia sinensis plant and is typically processed as black, green, white, oolong, or herbal tea. The flavor of plain tea can vary depending on the type of tea and the way it is processed, but it is generally characterized by the natural, subtle flavors of the tea leaves themselves. Plain tea is often enjoyed on its own, without any additional sweeteners or flavorings, and is known for its refreshing, invigorating taste and aroma. It is typically brewed by adding hot water to a pot or cup of loose tea leaves and allowing it to steep for a few minutes. The strength of the tea can be adjusted by varying the amount of tea leaves used or the steeping time.
Polyphenols - Polyphenols are a group of naturally occurring compounds found in many plant-based foods and beverages, including tea. They are a type of antioxidant that can help protect the body against damage from free radicals, which are molecules that can harm cells and contribute to the development of chronic diseases such as cancer and heart disease. In tea, the polyphenols are mainly catechins, which are a type of flavonoid. The main catechin found in tea is epicatechin, which is also known as EGCG. EGCG is considered to be the most powerful antioxidant found in tea, and it is believed to be responsible for many of the health benefits of tea.
Pouchong - a type of oolong tea that is lightly fermented and has a delicate, floral flavor. It is named after the Chinese word for "slightly fermented," and it is known for its light, fragrant aroma and its sweet, smooth taste. Pouchong tea is made from the leaves of the Camellia sinensis plant, and it is typically grown in the Fujian province of China. The tea leaves are partially fermented and then rolled and dried to produce a tea with a delicate, nuanced flavor. Pouchong tea is often enjoyed on its own, but it can also be used as a base for flavored teas. It is typically brewed by adding hot water to a pot or cup of loose tea leaves and allowing it to steep for a few minutes. The strength of the tea can be adjusted by varying the amount of tea leaves used or the steeping time.
Pu'erh or Puerh tea - a type of fermented tea that is produced in the Yunnan province of China. It is made from the leaves of the Camellia sinensis plant and is known for its strong, earthy flavor and its dark, reddish-brown color. Pu'erh tea is made through a unique fermentation process in which the tea leaves are aged and then pressed into cakes or bricks. The tea can be aged for a few months or several years, and the longer it is aged, the stronger and more complex its flavor becomes. Pu'erh tea is known for its many health benefits and is often used as a digestive aid. It is typically brewed by adding hot water to a pot or cup of loose tea leaves and allowing it to steep for a few minutes. The strength of the tea can be adjusted by varying the amount of tea leaves used or the steeping time.
Pungent tea - tea that has a strong, sharp, or biting flavor. The pungency of a tea can be due to its natural flavors or to the presence of certain compounds such as tannins or antioxidants. Pungent teas are often full-bodied and astringent, and they can have a slightly bitter or sour taste. Some examples of pungent teas include black teas, oolong teas, and pu'erh teas. Pungent teas are typically enjoyed for their bold flavor and are often paired with foods that have strong flavors or aromas. They are typically brewed by adding hot water to a pot or cup of loose tea leaves and allowing it to steep for a few minutes. The strength of the tea can be adjusted by varying the amount of tea leaves used or the steeping time.
Quality of tea - the overall characteristics and attributes of a particular type of tea. Factors that can affect the quality of tea include the age of the tea, the growing conditions of the tea plants, the way the tea leaves are processed, and the way the tea is stored. Good quality tea is typically made from fresh, high-quality tea leaves that are carefully processed and packaged to preserve their flavor and aroma. It is generally free of defects and has a pleasant, balanced flavor and aroma. The quality of tea can vary significantly, and it is often a matter of personal preference. Some people prefer strong, full-bodied teas, while others prefer more delicate, subtle teas. The best way to determine the quality of a particular tea is to taste it and evaluate its flavor, aroma, and appearance.
Rainy or Rains - It is not uncommon for tea to be harvested during the rainy season in some parts of the world. Tea plants are sensitive to changes in weather and can be affected by heavy rainfall or extreme humidity. In general, the quality of tea can be affected by the weather conditions during the growing season, and tea that is harvested during the rainy season may be more prone to certain defects or problems. For example, rainy weather can lead to increased mold growth on the tea leaves, which can affect the flavor and quality of the tea. Rainy weather can also cause the tea leaves to become damaged or bruised, which can also impact the quality of the tea. However, it is important to note that the impact of rainy weather on the quality of tea can vary depending on the specific growing conditions and the type of tea being produced.
Red tea - type of tea that is made from the leaves of the Camellia sinensis plant, just like black, green, and white teas. However, red tea is made using a different processing method than other types of tea. It is produced by fully fermenting the tea leaves, which gives it a dark, reddish-brown color and a strong, robust flavor. Red tea is also known as black tea or red bush tea. It is commonly grown in South Africa and is known for its full-bodied, slightly sweet flavor and its rich, red color. Red tea is often enjoyed on its own, but it can also be flavored with herbs, spices, or fruit to create a more complex flavor. It is typically brewed by adding hot water to a pot or cup of loose tea leaves and allowing it to steep for a few minutes. The strength of the tea can be adjusted by varying the amount of tea leaves used or the steeping time.
Rich flavor tea - tea that has a full, complex flavor that is characterized by a strong, robust taste and a full-bodied character. Rich flavor teas are often bold and astringent, and they can have a slightly bitter or sour taste. Some examples of teas that are known for their rich flavor include black teas, oolong teas, and pu'erh teas. These teas are often made from tea leaves that are fully fermented or partially fermented, which gives them their distinctive flavor. Rich flavor teas are often enjoyed on their own, but they can also be paired with foods that have strong flavors or aromas. They are typically brewed by adding hot water to a pot or cup of loose tea leaves and allowing it to steep for a few minutes. The strength of the tea can be adjusted by varying the amount of tea leaves used or the steeping time.
Rooibos tea or Red tea or Red Bush tea - a type of tea that is made from the leaves of the Aspalathus linearis plant, which is native to South Africa. It is a popular beverage in South Africa and has gained popularity in other parts of the world in recent years. Rooibos tea is known for its distinctive red color and sweet, slightly nutty flavor. It is naturally caffeine-free and is often enjoyed as a relaxing, caffeine-free alternative to other types of tea. Rooibos tea is made by steeping the dried leaves in hot water, and it can be enjoyed plain or with added flavors such as vanilla or honey. It is also sometimes used as an ingredient in a variety of food and beverage products.
Rosehip - also known as rose haw or rose hep, is the fruit of the wild rose plant, typically belonging to the Rosa canina or Rosa rugosa species. These small, reddish-orange to red fruits grow on rose bushes after the flowers have bloomed and their petals have fallen off. Rosehips are rich in nutrients, including vitamins C, A, E, and B, as well as essential fatty acids, minerals, and bioactive compounds like flavonoids and carotenoids.
Rosehips have been used for centuries in traditional medicine and herbal remedies due to their numerous health benefits. They are known for their anti-inflammatory, immune-boosting, and antioxidant properties. Rosehips have been utilized to help alleviate symptoms of arthritis, colds, and flu, as well as to promote skin health and general well-being. They are often consumed as herbal tea, jam, jelly, syrup, or dietary supplements.
Roughness of tea - the texture or mouthfeel of the tea when it is consumed. Tea that is rough may have a harsh, astringent texture or a strong, tannic flavor that is noticeable in the mouth. Roughness in tea can be due to the presence of certain compounds such as tannins or antioxidants, or it can be a result of the way the tea is processed. Some teas are naturally more rough or astringent than others due to their flavor profile or the way they are made. For example, black teas and oolong teas are often known for their slightly rough or astringent character. The roughness of a tea can affect its overall flavor and enjoyment, and some people may prefer a smoother, more delicate tea while others may prefer a more robust, full-bodied tea.
RTD tea or ready-to-drink tea - refers to tea that is bottled or canned and is ready to be consumed without the need for brewing or preparation. RTD tea can be made from various types of tea, such as black tea, green tea, or herbal tea, and it is often flavored with additional ingredients such as fruit, spices, or sweeteners.
There are various guidelines that can be followed when producing RTD tea to ensure that it is of high quality and safe to consume. Some of these guidelines may include:
- Using high-quality tea leaves and other ingredients
- Following good manufacturing practices to prevent contamination
- Ensuring that the tea is properly pasteurized to kill any harmful bacteria
- Using food-grade packaging materials that are suitable for storing the tea
- Labeling the tea accurately and including any necessary warnings or cautionary statements
- Testing the tea regularly to ensure that it meets quality and safety standards
Adhering to these guidelines can help to ensure that RTD tea is of the highest quality and is safe for consumers to drink.
Russian Caravan tea - type of black tea that is named after the camel caravans that were used to transport tea from China to Russia in the 19th century. It is a blend of teas that are meant to evoke the flavors and aromas of the long, arduous journey that the tea took from China to Russia. Russian Caravan tea is typically a blend of oolong tea, black tea, and Lapsang Souchong tea, and it is known for its smoky, woody flavor and aroma. The blend is often flavored with additional ingredients such as smoke, spices, or fruit to give it a more complex flavor. Russian Caravan tea is typically brewed by adding hot water to a pot or cup of loose tea leaves and allowing it to steep for a few minutes. The strength of the tea can be adjusted by varying the amount of tea leaves used or the steeping time.
Sage - a perennial herb that is part of the mint family. It is native to the Mediterranean region and is commonly used in cooking and as a medicinal plant. Sage leaves are grayish-green in color and have a strong, slightly bitter aroma. They are often used to flavor poultry, pork, and sausage dishes, as well as stuffing, soups and sauces. Sage also has a long history of use as a medicinal herb, traditionally used to treat a wide range of ailments, such as sore throat, indigestion, and menstrual cramps. Some studies have also suggested that sage may have cognitive-enhancing properties, and may be helpful in reducing symptoms of Alzheimer's disease.
Scented Tea - type of tea that has been infused with the aroma and flavor of other plants, flowers, or spices. This is often achieved by blending the tea leaves with natural fragrances, such as jasmine, rose, or lavender, or by adding essential oils or other natural extracts to the tea. Scented teas can have a variety of different flavors and aromas, depending on the ingredients used to scent the tea. They are often enjoyed for their delicate, floral flavors and for their aromatic qualities.
Sencha - a type of Japanese green tea that is made from the leaves of the Camellia sinensis plant. It is the most popular type of green tea in Japan, and it is made using a specific production process that involves steaming the tea leaves immediately after they are harvested. This process helps to preserve the flavor and aroma of the tea leaves, and it also helps to give Sencha its distinctive green color. The tea is typically steeped in hot water and then served hot or chilled. It has a grassy, vegetal flavor and is known for its high levels of antioxidants and other health-promoting compounds.
Silver Tip Pekoe (also known as "Silver Needle") - a type of white tea that is made from the young, silvery-white buds of the tea plant (Camellia sinensis). It is considered to be one of the highest grades of white tea, and it is prized for its delicate flavor, smooth texture, and beautiful appearance. Silver Tip Pekoe is made using a specific production process that involves carefully selecting and hand-processing the tea buds to preserve their delicate flavor and aroma. The tea is typically steeped in hot water and then served hot or chilled. It has a light, subtle flavor and is known for its high levels of antioxidants and other health-promoting compounds.
Silvery Oolong (also known as "Silver Oolong" or "White Oolong") - a type of oolong tea that is known for its light, delicate flavor and beautiful appearance. It is made from the leaves of the tea plant (Camellia sinensis) and is produced using a specific production process that involves partially fermenting the tea leaves. This process gives oolong tea its distinctive flavor, which is somewhere between the flavor of black tea and green tea. Silvery Oolong is named for the silvery-white hairs that cover the tea leaves, and it is known for its smooth, creamy texture and subtle, floral flavor. It is often enjoyed for its soothing properties and is believed to have a variety of health benefits.
Smokey flavored tea - a type of tea that has been flavored with smoke or smoky-tasting ingredients. This can be achieved in a variety of ways, such as by smoking the tea leaves over a wood fire, by adding smoke-flavored essence or extract to the tea, or by blending the tea with other smoky-tasting ingredients, such as lapsang souchong or lapsang souchong oil. Smokey flavored tea is known for its distinct, smoky flavor, which can be strong and bold or more subtle and nuanced, depending on the type of tea and the method used to flavor it. Smokey flavored teas are often enjoyed for their unique flavor and are believed to have a variety of health benefits.
Soft tea - could refer to a variety of things, depending on the context in which it is used. For example, it could refer to a type of tea that has a mild, subtle flavor, as opposed to a strong, bold flavor. It could also refer to a tea which is under fermented or under oxidized.
Sour tea - a type of tea that has a sour or acidic taste. This can be due to a variety of factors, such as the type of tea leaves used, the quality of the water used to brew the tea, or the length of time the tea is brewed. Sour tea can also be the result of adding an acidic ingredient, such as lemon juice or vinegar, to the tea. Sour tea is not necessarily a problem, as some people may prefer the taste of sour tea, but if the tea is too sour, it may be considered unpleasant to drink. If you are experiencing sour tea that you do not like, you may want to adjust the brewing time or the type of tea leaves you are using to see if that helps to reduce the sourness of the tea.
Spicy tea - a type of tea that has been flavored with spices or spicy-tasting ingredients. This can be achieved by adding whole spices, such as cinnamon or cloves, to the tea leaves while they are drying, or by adding ground spices or spice extracts to the brewed tea. Spicy tea can have a variety of different flavors, depending on the spices used to flavor the tea. Some common spices used in spicy teas include cinnamon, ginger, cardamom, and cloves. Spicy tea is often enjoyed for its warm, comforting flavor and is believed to have a variety of health benefits.
Stalky or tea stalk - typically refers to the stem of the tea plant (Camellia sinensis). The tea plant is an evergreen shrub that is native to Asia and is widely cultivated in countries around the world for its leaves, which are used to make tea. The tea stalk is the main structural support of the plant, and it is composed of a series of branches and twigs that grow from the base of the plant. The tea stalks are typically thin and flexible, and they are covered with small, delicate leaves. Tea stalks are not used to make tea, as the tea leaves are the primary part of the plant that is used to make the beverage.
Standout tea - a standout tea could be any type of tea that stands out from others due to its unique flavor, aroma, or other characteristics. It could be a high-quality tea that is made from the finest tea leaves, or it could be a tea that has a particularly distinctive or memorable flavor.
Stewed or stewy tea - tea that has been brewed for a long time, resulting in a strong, concentrated flavor. This can occur when the tea leaves are left to steep in the water for an extended period of time, or when a small amount of water is used to brew a large amount of tea leaves. Stewed or stewy tea can have a strong, full-bodied flavor and a deep, amber color. It is often preferred by people who like a bold, robust flavor, but it may be considered too strong or bitter by some people. If you prefer a milder flavor, you may want to reduce the brewing time or use fewer tea leaves when making your tea.
Strength of tea - the concentration of tea flavor in the finished beverage. It is determined by the amount of tea leaves used in proportion to the amount of water used to brew the tea. Generally, the more tea leaves that are used in relation to the amount of water, the stronger the tea will be. The strength of tea can also be influenced by the length of time the tea is brewed, with longer brewing times resulting in a stronger flavor. The strength of tea is a matter of personal preference, and people may prefer different levels of strength depending on their individual tastes. Some people prefer a strong, full-bodied flavor, while others prefer a milder, more subtle flavor.
Strong tea - tea that has a bold, full-bodied flavor and a deep, amber color. It is made using a higher ratio of tea leaves to water than is used for weaker teas, resulting in a more concentrated and flavorful beverage. Strong tea is often preferred by people who like a bold, robust flavor, but it may be considered too strong or bitter by some people. The strength of tea is a matter of personal preference, and people may prefer different levels of strength depending on their individual tastes. Some people prefer a strong, full-bodied flavor, while others prefer a milder, more subtle flavor.
Sumatra tea - a type of tea that is grown and produced in the Indonesian island of Sumatra. It is made from the leaves of the tea plant (Camellia sinensis) and is known for its strong, full-bodied flavor and deep, amber color. Sumatra tea is typically made using a specific production process that involves fully fermenting the tea leaves, which gives the tea its distinctive flavor and color. The tea is often enjoyed for its bold, robust flavor and is believed to have a variety of health benefits. It is typically served hot, although it can also be served chilled.
Taint - an unpleasant flavor or aroma that is present in the tea. This can be due to a variety of factors, such as the presence of bacteria or other contaminants in the tea leaves, the use of poor-quality water to brew the tea, or the presence of chemical residues from pesticides or other substances. Taint can also occur if the tea leaves are stored or transported in conditions that are not ideal, such as in a humid or poorly ventilated environment. Taint can greatly affect the quality and enjoyment of tea, and it is generally considered to be a negative characteristic.
Tannin - a naturally occurring compound that is found in tea leaves and other plants. It is responsible for giving tea its astringent, dry taste, and it is also responsible for the dark color of tea. Tannin is found in higher concentrations in black tea than in other types of tea, and it is one of the main contributors to the strong, bold flavor of black tea. Tannin is a type of polyphenol, which is a type of plant compound that is known for its antioxidant properties. In addition to its role in the flavor and color of tea, tannin is believed to have a variety of health benefits, such as helping to reduce the risk of heart disease and cancer.
Tarry tea - a type of tea that has a smoky, tar-like flavor and aroma. This flavor is typically achieved by smoking the tea leaves over a wood fire, which imparts a strong, smoky flavor to the tea. Tarry tea is often made using a specific type of tea called lapsang souchong, which is a type of black tea that is traditionally smoked over a pine wood fire. Tarry tea is known for its strong, bold flavor and is often enjoyed for its unique taste and aroma. It is generally considered to be a specialty tea and is not as widely available as other types of tea.
Tea Ceremony - A tea ceremony is a ritualized form of making tea that originated in China and later spread to other parts of Asia, such as Japan and Korea. It is characterized by the use of specialized tools and traditional methods for preparing and serving tea. The ceremony typically involves a host, who prepares and serves the tea, and guests, who observe and participate in the ritual.
Tea Dust - a type of tea that is made from the lowest quality tea leaves. It is made from leaves that are broken or ground into a fine powder, and it has a strong, robust flavor. Because of its strong flavor, tea dust is often used in blends or as a base for flavored teas. It is also used as a cheaper alternative to higher quality teas in some cases. However, it is not as highly prized as whole leaf teas, which are considered to be of higher quality and have a more delicate flavor.
Tea Fanning - small, broken pieces of tea leaves that are a byproduct of the tea production process. They are usually used in lower-grade teas and tea bags, because they infuse more quickly than larger leaf tea. The small size of the tea fanning means that they can be easily packaged in a tea bag or other packaging, making them convenient for use.
Tea Grading - a classification system used to categorize tea leaves based on their quality, size, and appearance. Contrary to popular belief, it is not an absolute indicator of taste or flavor but rather a way to distinguish different leaf sizes and processing techniques. The grading process serves as an essential tool for tea merchants, enabling them to accurately price and market their products.
Tea Pet - A tea pet is a small ceramic or clay figurine that is often used in traditional Chinese and Japanese tea culture. They are placed on a tea tray or in a tea room as a decorative item and are often used as a conversation piece during tea ceremonies or gatherings. Tea pets are usually shaped like animals or mythical creatures, and are believed to bring good luck to the owner. They can be made from different materials like clay, porcelain, and ceramics. They are also used to be collected and appreciated for their artistic value.
Tea Taster - a professional who is trained to evaluate the quality and characteristics of tea. Tea tasters use their senses of sight, smell, and taste to assess the appearance, aroma, and flavor of different types of tea. They may also evaluate the tea's texture, body, and mouthfeel. Tea tasters use a standardized methodology to evaluate tea, and may also use specialized equipment such as tea cuppers, which are used to steep and taste small samples of tea. Tea tasters work in a variety of settings, including tea companies, tea plantations, and tea trade organizations. They may be involved in the selection and procurement of tea, as well as the development and quality control of tea products. Tea tasters often have a strong understanding of the various factors that can influence the quality and flavor of tea, such as the type of tea plant, growing conditions, and processing methods.
Theaceae Plants - The flowering plant family Theaceae is comprised of trees and shrubs, rarely lianas, usually with unicellular trichomes. The leaves are simple, entire or toothed, usually spiral, and have stipules. The flowers are actinomorphic and have four or five sepals and petals. The flowers are usually bisexual and are borne in axillary clusters or panicles. The fruit is a drupe containing one or two seeds. This family is found in tropical and subtropical regions, mostly in Asia and Australasia. The most well-known genus of this family is Camellia, with species such as Camellia sinensis, which are used to make tea.
Thearubigins - compounds found in tea that give the tea its red-brown color and contribute to its flavor profile. Thearubigins are formed during the oxidation process of tea leaves and are believed to be responsible for the full-bodied and robust flavor of black teas. In addition to providing flavor, thearubigins have also been studied for their potential health benefits. Some research suggests that thearubigins may have antioxidant properties, which can help protect cells from damage and reduce the risk of certain diseases. In conclusion, thearubigins are compounds found in tea that contribute to its flavor and color, and may have potential health benefits. They are most abundant in black teas, which are known for their full-bodied and robust flavor.
Theobromine - Theobromine is a naturally occurring compound found in the leaves of Yerba Mate tea plants. It has a similar chemical structure to caffeine, but with noticeably different effects. Theobromine is gentle, mild, has a slow onset, is long lasting and non-addictive, whereas caffeine is intense, strong, fast acting, and short lived. It is also found in brewed cacao and cacao powder, and drinking it can help improve your focus, sleep, breathing, blood pressure, and cardiovascular health. The primary effects of Yerba Mate come from its blend of xanthines, which are natural stimulants such as caffeine, theobromine, and theophylline.
Theophylline - Theophylline is one of the xanthines found in Mate Tea, along with theobromine and caffeine. It has a chemical structure of 1,3-dimethylxanthine, and is synthesized on an industrial level. The primary effects of theophylline come from its stimulant properties, and it can be found in black tea and to a lesser extent in green coffee, cocoa cotyledon and dried mate.
Thick Tea - also known as "strong tea," is a term that is used to describe tea that has a strong flavor and a full-bodied, robust taste. It is typically made by using more tea leaves in proportion to the amount of water used to brew the tea, resulting in a higher concentration of tea solids in the final product. Thick tea is often prepared using a higher water temperature and a longer steeping time to extract more flavor from the leaves. It is commonly consumed in countries such as India and China, where it is often served with milk and sugar. Some people prefer thick tea because of its strong flavor and aroma, while others may find it too strong or bitter.
Thin or Weak tea - tea that has a mild flavor and a lighter body compared to thick or strong tea. It is typically made by using fewer tea leaves in proportion to the amount of water used to brew the tea, resulting in a lower concentration of tea solids in the final product. Thin tea is often prepared using a lower water temperature and a shorter steeping time to extract less flavor from the leaves. It is typically consumed without milk or sweeteners, and may be preferred by those who do not like the strong flavor of thick tea. Some people may describe thin tea as "watery" or "insipid," meaning that it lacks flavor or character.
Tisane - a French term for a type of herbal infusion made from the leaves, flowers, fruit, or bark of non-tea plants. It is often referred to as herbal tea, although it is not made from the leaves of the tea plant (Camellia sinensis) and does not contain caffeine. Tisane is typically made by infusing herbs or other plant materials in hot water, and is often consumed for its potential health benefits, flavor, and aroma. Some common herbs used to make tisane include chamomile, peppermint, lavender, and hibiscus. Tisane is often enjoyed hot or iced, and is a popular alternative to traditional tea or coffee.
Toasty or Over-fired tea - tea that has been steeped or brewed for too long or at too high a temperature, resulting in a strong, bitter flavor. This can happen when the tea leaves are left in the water for too long, or when the water is too hot. Over-fired tea can also refer to tea that has been roasted or fired for too long during the production process, which can also result in a bitter taste. It is generally recommended to follow the specific brewing instructions for each type of tea to avoid over-fired tea.
Twisted or Rolled tea - tea leaves that have been shaped or formed into a specific shape or size. This can be done by hand or using specialized machinery. Twisted or rolled tea leaves are often used to make certain types of tea, such as oolong tea or gunpowder tea. The process of twisting or rolling the tea leaves helps to release the flavors and aromas of the tea and can also affect the way the tea looks and brews. Some people believe that twisted or rolled tea leaves have a more complex flavor and aroma than tea leaves that are left whole or broken.
White tea - a type of tea that is minimally processed and made from the young leaves and buds of the tea plant (Camellia sinensis). It is one of the least processed types of tea and is known for its delicate flavor and aroma. White tea is harvested before the tea leaves fully open and are allowed to wilt naturally in the sun. The tea leaves are then dried, resulting in a light-colored tea with a mild, sweet flavor. White tea is considered to be one of the healthiest types of tea because it is high in antioxidants and has a lower caffeine content than other types of tea. It is often enjoyed for its subtle flavor and delicate aroma.
Woody Flavored tea - tea that has a flavor that is reminiscent of wood. This flavor may be due to the type of tea plant used to make the tea, the soil in which it was grown, or the way it was processed. Woody flavors in tea are generally described as being earthy, dry, or musty, and may be accompanied by other flavors such as nutty or herbal. Woody flavored tea is often associated with aged teas or teas that have been stored for a long time, as the woody flavor can develop over time as the tea leaves are exposed to the air. Some people enjoy woody flavored tea for its complex, earthy flavor, while others may find it too strong or overpowering.
Xanthines - a group of stimulant compounds that can be found in mate tea and other beverages such as coffee and chocolate. The three main xanthines in mate tea are caffeine, theobromine, and theophylline.
Caffeine is a stimulant that acts on the central nervous system and provides a burst of energy. Theobromine has a similar effect but is milder and has a relaxing effect on the smooth muscles of the bronchi. Theophylline is a stimulant of the heart and respiratory system, but is found in much lower levels in mate tea compared to caffeine and theobromine.
All three xanthines have been shown to have health benefits, but excessive consumption can lead to negative effects such as increased heart rate, increased blood pressure, and anxiety. It's important to enjoy mate tea in moderation.
Now for uure Tea Time!
The Tea Dictionary is a must-read for tea lovers and connoisseurs alike! Ever find yourself wondering what the difference between oolong and pu'erh is? Or what exactly constitutes a tea blend? The Tea Dictionary will answer all of your questions and more. From the basics of tea brewing to the intricate details of tasting and blending, this dictionary covers it all in a funny and easy-to-understand way. With sections on tea regions, types, and flavor profiles, you'll be sure to find the perfect cup of tea for any occasion. So grab a cup of your favorite brew and dive into the world of tea - the Tea Dictionary has you covered!