Tea Glossary
There's a lot of tea terminology out there, so we've made a glossary with collapsible sections for convenience. As we find new terms, we'll add them here.
Collapsible content
A
Assam - a type of black tea from the Assam region of India, known for its strong, malty flavor.
Anxi - a county in the Fujian province of China known for producing high-quality oolong teas.
Antioxidants - compounds found in tea that help protect the body from damage caused by free radicals.
Alkaloids - naturally occurring compounds found in tea that can have various effects on the body, such as caffeine and theobromine.
Astringency - a taste sensation in tea that can be described as dry, puckering, or tannic.
Autumn flush - a term used to describe the second harvest of tea leaves in a growing season, which typically occurs in the autumn.
Agony of the Leaves - a humorous term used to describe the process of watching tea leaves unfurl and steep in hot water.
Aerated - a term used to describe the process of incorporating air into tea to enhance its aroma and flavor.
Aftertaste - the lingering taste sensation in the mouth after drinking tea.
Amber - a term used to describe the color of some types of tea, such as black tea and some oolongs.
Aroma - the scent or fragrance of brewed tea, which can be influenced by factors such as the type of tea leaves, the brewing method, and the water temperature.
Amacha - a type of Japanese herbal tea made from the leaves of the sweet wormwood plant, known for its sweet, honey-like flavor.
Aged - a term used to describe tea that has been stored for an extended period of time, allowing it to develop a more complex flavor and aroma.
B
Bamboo whisk - a tool used to froth and whisk matcha tea, made from bamboo and known as a "chasen" in Japanese.
Black dragon tea - A type of oolong tea that is twisted into long, thin strips, resembling a black dragon, and has a rich, complex flavor and aroma.
Black tea - A type of tea that is fully oxidized, resulting in a robust, full-bodied flavor and a higher caffeine content than green tea.
Blend - A combination of two or more teas or herbs to create a unique flavor.
Bouquet - The overall flavor and aroma of tea, which can be affected by the type of tea, the terroir, and the processing methods used.
Brick tea - a type of compressed tea that is shaped into a rectangular brick, commonly used in Chinese and Tibetan tea culture.
Bubble tea - a Taiwanese tea-based drink that includes tea, milk, fruit flavorings, and tapioca pearls (also called "boba").
C
Caffeine - a stimulant found naturally in tea (and coffee) that can help improve alertness and concentration.
Caffeine - A naturally occurring stimulant found in tea that can affect energy levels and mood.
Camellia sinensis - the plant species used to produce tea.
Ceylon tea: A type of black tea grown in Sri Lanka, which is known for its bold, robust flavor.
Chai: A type of spiced tea, usually made with black tea, milk, and a blend of spices such as cinnamon, ginger, and cardamom.
Chamomile: An herb used to make a tisane with a light, floral flavor and calming properties.
Chasen - a bamboo whisk used in the preparation of matcha tea.
Chawan - a Japanese tea bowl used for preparing and serving matcha tea.Chinese tea: Any tea produced in China, which is known for its long history of tea cultivation and production.
CTC - A tea processing method that stands for "crush, tear, curl," which produces small, uniform tea leaves that brew quickly.
D
Da Hong Pao - A type of oolong tea that is grown in the Wuyi Mountains of China and has a rich, smoky flavor and aroma.
Dan cong tea - A type of oolong tea that is grown in the Phoenix Mountain area of China and has a floral, fruity flavor and aroma.
Darjeeling - A type of black tea grown in the Darjeeling district of India, which is known for its floral, fruity flavor and aroma.
Decaffeinated tea - Tea that has undergone a process to remove most or all of the caffeine.
Dong Ding - A type of oolong tea that is grown in Taiwan and has a sweet, floral flavor and aroma.
Dragonwell - A type of Chinese green tea known for its flat, sword-shaped leaves and nutty flavor.
Dryness - A sensation in the mouth often associated with tannins in tea, which can cause a drying or astringent sensation.
E
Earl Grey - A type of black tea flavored with bergamot oil, which gives it a distinctive citrusy flavor and aroma.
Elevation - The height above sea level at which tea is grown, which can affect the flavor and quality of the tea.
F
Fenghuang Dancong - A type of oolong tea that is grown in the Phoenix Mountain area of China and has a complex, fruity flavor and aroma.
Fermentation- The natural process of enzymatic oxidation that occurs when tea leaves are exposed to air, which changes the flavor and color of the leaves.
Filter - A device used to strain tea leaves or herbs from the brewed tea.
First flush - The first harvest of tea leaves in a given season, which is known for producing high-quality teas with delicate, nuanced flavors.
Floral - A flavor characteristic often associated with teas that have been scented or flavored with flowers, such as jasmine or rose.
Flush - the first picking of tea leaves from a particular plant, which is often considered to be of the highest quality.
G
Gaiwan - A type of teapot used in Chinese tea culture that is made from porcelain or clay and has a lid and a saucer for holding the tea.
Genmaicha - a type of Japanese green tea that is blended with roasted brown rice, giving it a nutty, toasty flavor.
Golden monkey tea - A type of black tea that is grown in China and has a rich, malty flavor and aroma.
Gongfu cha - a traditional Chinese tea ceremony that involves precise measurements, water temperature, and steeping times to create the perfect cup of tea.
Green tea - a type of tea that is made from unoxidized tea leaves, and is known for its light, fresh flavor and high antioxidant content.
Gunpowder tea - a type of green tea from China that is rolled into small, tight pellets, resembling gunpowder. which unfurl during brewing to release their flavor.
Gyokuro - a high-quality Japanese green tea that is shaded for several weeks before harvesting, resulting in a sweeter, mellower flavor.
H
Harvest - The process of picking tea leaves from the plant, which can affect the flavor and quality of the tea.
Herbal tea - A beverage made from herbs, fruits, or flowers, which does not contain tea leaves from the Camellia Sinensis plant.
Honeybush - An herbal tea made from the Cyclopia plant, which is native to South Africa and has a sweet, honey-like flavor.
I
Iced tea - A chilled beverage made from tea that has been brewed and then cooled or steeped in cold water.
Infuser - a tool or device used to steep tea leaves in water, such as a tea ball or a tea infuser mug.
Infusion - The process of steeping tea leaves or herbs in hot water to extract their flavor, aroma, and other properties.
Iron goddess tea - A type of oolong tea that is grown in China and has a floral, nutty flavor and aroma.
J
Jasmine tea - A type of tea that has been scented with jasmine flowers, which gives it a sweet, floral flavor and aroma.
Jin Jun Mei - A type of black tea that is grown in China and is made from the young leaves and buds of the tea plant, which has a rich, honeyed flavor and aroma.
Juniper berries - A botanical used to flavor some types of tea, such as gin-inspired blends.
K
Keemun - A type of black tea that is grown in China and has a mellow, fruity flavor and aroma.
Kombucha - A fermented tea beverage made from sweetened tea and a symbiotic culture of bacteria and yeast.
L
L-theanine - an amino acid found in tea that is thought to have a calming, relaxing effect on the mind and body.
Lapsang Souchong - A type of black tea from China that has been smoked over pine wood fires, giving it a distinctive smoky flavor and aroma.
Leaf grade - a rating system used to classify tea leaves based on their size, shape, and quality, often denoted by terms such as "orange pekoe", "broken leaf", or "fannings".
Lemon myrtle - An herb native to Australia that is used to flavor some types of tea, and has a citrusy, herbal flavor.
Luan Guapian - A type of green tea that is grown in China and has a nutty, vegetal flavor and aroma.
M
Mao feng tea - A type of green tea that is grown in China and has a delicate, floral flavor and aroma.
Matcha - A type of Japanese green tea that has been ground into a fine powder, which is whisked with hot water to create a frothy, flavorful beverage. Traditionally used in Japanese tea ceremonies.
Milk oolong - A type of Taiwanese oolong tea that has been processed to give it a creamy, milky flavor and aroma. Does not contain milk.
Milk tea - a type of tea that is made with milk or cream, often sweetened with sugar or honey, and commonly found in Asian tea shops.
Mint tea - A type of herbal tea made from mint leaves, which has a refreshing, cool flavor and aroma.
N
Nilgiri tea - A type of black tea grown in the Nilgiri region of India, which is known for its strong, brisk flavor.
Numi tea - A brand of organic, fair trade teas that offers a variety of blends and flavors.
O
Oolong tea - A type of tea that is partially oxidized, resulting in a flavor profile that falls between that of green and black tea.
Orange pekoe - A term used to describe the large, unbroken tea leaves used to make black tea.
Organic tea - Tea that has been grown and processed without the use of synthetic pesticides or fertilizers.
Orthodox tea - A traditional method of tea production that involves hand-rolling and careful processing to produce high-quality teas.
Oxidation - the chemical process that occurs when tea leaves are exposed to oxygen, resulting in changes to the flavor, aroma, and color of the tea.
P
Pekoe - A term used to describe the smaller, more broken tea leaves used to make black tea.
Pouchong - a type of lightly oxidized tea from Taiwan, known for its floral, fragrant flavor.
Pu-erh - a type of fermented tea from China that is aged for several years before consumption, and is known for its earthy, musty flavor.
Pu-erh cake - a compressed form of pu-erh tea that is shaped into a flat disk or cake for easier storage and transportation.
Pyramid tea bags - Tea bags that are shaped like pyramids, which allow the tea leaves to expand and steep more fully than traditional flat tea bags.
Q
Quality - A term used to describe the overall excellence and flavor of tea, which can be affected by a variety of factors including the terroir, harvest, and processing methods used.
R
Red tea - The original name for Black tea, for the color of the tea leaves produce. Also a term used to describe rooibos tea, which is an herbal tea made from the leaves of the Aspalathus linearis plant.
Resteep - The process of reusing tea leaves to
Rooibos - A type of herbal tea made from the leaves of the Aspalathus linearis plant, which is native to South Africa and has a sweet, nutty flavor.
Rose hips: The fruit of the rose plant, which is used to flavor some types of tea and is high in vitamin C.
S
Sencha - a type of Japanese green tea that is steamed to stop oxidation, resulting in a fresh, grassy flavor.
Shincha - a type of Japanese green tea that is made from the first harvest of the season, known for its fresh, grassy flavor.
Silver needle - A type of white tea made from the young, unopened buds of the tea plant, which has a delicate, sweet flavor and aroma.
Silver tips - a type of white tea made from the youngest, most delicate tea leaves and buds, known for its sweet, floral flavor.
Smoky tea - Tea that has been smoked over wood fires, giving it a distinct smoky flavor and aroma, such as Lapsang Souchong.
Souchong - a type of Chinese black tea that is smoked over pinewood fires, giving it a distinctive smoky flavor.
Steep time - the amount of time that tea leaves are left to steep in hot water, which can affect the flavor, strength, and other properties of the tea.
Steep - The process of infusing tea leaves or herbs in hot water for a set amount of time to extract their flavor and aroma.
Steeping - the process of soaking tea leaves in hot water to extract their flavor.
T
Tannins - a group of natural compounds found in tea that can contribute to its astringent taste and mouthfeel.
Tea ball - A small metal or mesh ball used to hold loose tea leaves for steeping.
Tea ceremony - A ritualized process for preparing and serving tea, which is an important cultural tradition in many countries, including China and Japan.
Terroir - The unique combination of environmental factors, such as soil, climate, and altitude, that influence the flavor and quality of tea.
Tie Guan Yin - A type of oolong tea that is grown in China and has a floral, fruity flavor and aroma.
Tisane - An herbal infusion made from herbs, fruits, or flowers, which does not contain tea leaves.
Traditional medicine - The use of tea and herbal infusions for medicinal purposes, which has a long history in many cultures.
Tuo cha - a compressed form of tea that is shaped like a bird's nest, commonly made from pu-erh tea.
U
Uva tea - A type of black tea grown in Sri Lanka, which is known for its strong, robust flavor.
V
Vanilla tea - Tea that has been flavored with vanilla, which gives it a sweet, creamy flavor and aroma.
Verdant - A term used to describe tea that has a bright, fresh flavor and aroma.
W
White tea - A type of tea that is minimally processed and made from young tea leaves and buds, resulting in a delicate, subtle flavor.
Wild tea - Tea that has been harvested from wild-growing tea plants, which can have unique flavor profiles and characteristics.
X
Xinyang Maojian - A type of Chinese green tea that is grown in the Henan province, which has a delicate, floral flavor and aroma.
Y
Yellow tea - A rare type of Chinese tea that is lightly fermented and has a mellow, sweet flavor and aroma.
Yerba mate - A type of herbal tea made from the leaves of the yerba mate plant, which is native to South America and has a strong, earthy flavor.
Yixing clay - a type of clay used in the production of Yixing teapots, which is said to enhance the flavor of tea and improve the teapot's durability.
Yixing teapot - a type of Chinese teapot made from clay, which is said to enhance the flavor and aroma of the tea brewed in it.
Z
Zest - The outermost layer of citrus fruit, which is used to flavor some types of tea.
Zhu Ye Qing - A type of green tea that is grown in the Sichuan province of China and has a fresh, vegetal flavor and aroma.
Zimbabwe tea - A type of black tea grown in Zimbabwe, which is known for its strong, brisk flavor.
Zisha teapot - A type of teapot made from purple clay, which is known for its ability to enhance the flavor of tea.
Zisha - A type of clay used to make teapots in China, which is prized for its ability to absorb the flavor and aroma of tea over time.
Zomba Pearls - A type of white tea grown in Malawi, which is hand-rolled into small, pearl-shaped balls and has a delicate, floral flavor.
Zun Sheng - A term used to describe tea that has a rich, full-bodied flavor and aroma, which is prized in Chinese tea culture.