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.

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").

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.

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.

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.

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.

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.

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.

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.

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.

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-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.

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.

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.

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.

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.

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.

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.

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.

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.

Uva tea - A type of black tea grown in Sri Lanka, which is known for its strong, robust flavor.

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.

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.

Xinyang Maojian - A type of Chinese green tea that is grown in the Henan province, which has a delicate, floral flavor and aroma.

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.

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.