At this point, you should have a good grasp on the idea of tea…now we should take a few moments to give you a bank of words. This should help you in speaking the language of tea:
Antioxidant: a compound that slows the process of oxidation.
Astringency: a bite (or bitter taste) caused by some teas.
Autumnal: Tea created later in the season like Darjeeling.
Bergamot: Citrus oil from the Bergamot orange used in Earl Grey.
Black Tea: Fully oxidized Camellia sinensis plant.
Blend: Method that allows for consistency among teas.
Body: Term used to denote the strength of a brewed tea.
Brick Tea: Tea that have been steamed and compressed into bricks like Pu-erh.
Caffeine: An alkaloid that serves as a stimulant and diuretic in the Central Nervous System.
Catechins: A polyphenols found in tea that is also an antioxidant.
Chai: The word for tea on the Indian subcontinent.
Chesty: a term that denotes the odor absorbed by tea from the wood of a traditional storage chest.
CTC: Acronym for Cut, Tear and Curl. It’s a machine process that allows for complete oxidation.
Darjeeling Tea: Tea grown in the Darjeeling hills of India.
Fannings: Small particles of tea used in tea bags.
Firing: The process where teas are dried to stop any further enzymic changes.
Flush: This refers to the four separate plucking seasons throughout the year.
Gong fu: These words mean skill and patience. It is a style of brewing tea.
Guywan: A traditional Chinese lidded tea cup that also has a saucer.
Pekoe: A term that describes that largest leaves used to produce tea.
Plucking: The process of harvesting and collecting tea.
Polyphenols: Antioxidant compounds found in tea.
Rolling: The process where withered leaves are rolled to initiate enzymic oxidation.
Tippy: Term that denotes tea with white or golden tips.
Withering: Operation that removes water from the tea plants.
Yixing: A region of China noted for its purple clay, which was used to produce the distinctive unglazed teapots used for gung fu style of brewing tea.
This is a nice and quick reference guide into the language of tea. Was this helpful?