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Tea Industry Terms

Use the following alphabetical list of tea industry terms to better understand and interpret tea types, reviews and market information from growers, producers and sellers.

Assam: A black tea grown in the Northeast section of India. A strong full-bodied tea with a rich robust flavor. Considered by many tea lovers to be a wake-up tea to be consumed in the morning. Often used in blends because of its strong taste.

Aroma: An important consideration in cupping teas is the smell which is given off. A favorable aroma is most often associated with a flavorful taste.

Astringent: A tea tasting term which describes a liquor which is pungent but inclined to be acidic.

Autumnal: Describes the liquor from teas grown in Autumn, in cool weather. The term is most often applied to teas from Northern India.

Black Tea: The most commonly consumed tea in the world accounting for approximately 80% of all tea industry consumption. In the United States well over 90% of the tea consumed is black. Black teas are the most processed of all teas in that they are oxidized or fermented.

Baggy: Describes an undesirable taint sometimes found in teas withered on inferior hessian or stored in sacks.

Bakey: An unpleasant characteristic noticeable in the liquors of teas which have been subjected to higher than desirable temperatures during processing.

Bancha: A Japanese tea made from coarse leaves, usually from the last plucking. This tea is generally consumed domestically.

Biscuity: A desirable trait usually referring to a well fired Assam.

Bite: A very brisk and "alive" tea liquor. A desirable trait.

Blend: A mixture of teas from several different origins to achieve a certain flavor profile. Most branded teas in the United States use 20 or more origins to achieve their desired taste.

Body: Describes a tea liquor possessing fullness and strength.

Bright: A lively tea, usually with a red liquor.

Brisk: Describes a live taste as opposed to flat or soft. Broken Orange

Pekoe: A size of tea leaf comprising the smaller leaves and tips.

Burnt: A degree worse than bakey.

Caffeine: A component of tea which stimulates the nervous system. A cup of tea averages 40 milligrams of caffeine versus approximately 110 in a cup of coffee.

Ceylon Tea: The common name of teas grown in Sri Lanka.

Ceylon Breakfast: A blend of fine teas grown on the hillsides of Sri Lanka producing a rich golden liquor with superb flavor.

Chai: A blend of black tea with various spices and steamed milk as commonly drunk in India.

Chest: Traditional way of packaging bulk teas. Usually made of wood with an aluminum lining.

Chesty: Tea which has been contaminated by improperly seasoned or inferior chest panels.

China Oolong: A select blend of large leaf teas from China.

Common: Describes the liquor of inferior tea having little character.

Chop: From the Hindi; means to stamp. A chop of tea means a certa...