#TEAkuTuesday

TEAku Dragonwell e1402427748230 300x225 #TEAkuTuesday

Imbibing Lung Ching
A Holiday For My Mouth
Entranced Tastebuds

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Hibiscus Madness (The Tea Company)

Hibiscus Madness (The Tea Company)

Fruity teas are certainly some of the most popular. They’re easy to drink for many average tea drinkers. While not my personal favorite, I always try and bring a balanced and impartial process to my reviews.

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Quick Update

I’ve been drinking lots of new teas recently, but haven’t had much time to update this blog due to my day job keeping me busy, and ongoing work on Teaity.com in the evenings.

I hope to be posting some new reviews and stories here soon.

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5 Drinks to Beat the Winter

There’s a great post from NightUp over on Tumblr that includes an inventive Chai cocktail.

 

Check it out.

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Tea 201 – Terminology – Common Tea Words

tea terminology Tea 201   Terminology   Common Tea Words

The Language of Tea

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.

Assam: A major tea growing region in India.

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.

Cha: Romanized spelling of Japanese/Chinese character for tea.

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.

Fermentation: Oxidation.

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.

Genmaicha: Green tea blended with roasted rice.

Gong fu: These words mean skill and patience.  It is a style of brewing tea.

Gunpowder: Green tea rolled into tight pellet.

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.

Winey: Mellow quality, characteristic of Keemun teas that aged between six months to a year.

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?

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