Tea Columbia SC

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...