Tea Glossary

Tea

Dictionary meaning is the dried and prepared leaves of a shrub, Camellia sinensis, from which a somewhat bitter, aromatic beverage is prepared by infusion in hot water.

Aroma

It is also known as the nose. It is the smell of the brewed leaf and the resulting liquor.

Astringency

It’s a word used for taste. The drying sensation in the mouth due to high levels of unoxidized polyphenols in a tea.

Pekoe

Most used after term to describe the largest leaves used to produce whole leaf teas. Also refers to an un-distinctive blend of tea.

Blend

The word can be used in many variant yet in tea it is a mixture of teas, usually to promote consistency between growing seasons      

Brew (verb)

It is a process to process of making tea into a drink by adding boiling water: It is also a British slang for Tea drink

Chest

A sort of Packaging for tea. Traditional container made of wood with a metal lining used to ship tea from tea estates.

Flush

The term is refers to the timing of the tea harvest. "first flush" is the early spring plucking of new shoots. "Second flush" is harvested late spring through early summer, yielding more body and full flavour. Autumnal flush is the late season harvest.

Muscatel

The term is strictly meant for Darjeeling Tea. A Muscat grape like taste associated with many Darjeeling Teas.

Orthodox

As per the literal meaning only. Traditional Indian method for picking and processing teas in India without using CTC technology.

Oolong Tea

A tea characterized by lighter brews and larger leaf. This tea is typically accepted as a lightly fermented tea, between green and black tea.

Infusion

After the tea has been processed, it is graded by leaf size, appearance and quality. The following are abbreviations commonly used. These describe the physically leaf itself, not the taste.

Stewed

It is the unpleasant taste caused by incorrect firing or the unpleasant taste caused by overlong infusion of leaves after brewing.

Hyson

It is a grade of Green Tea. The term is used for a type of Chinese green tea meaning "flourishing spring". Young Hyson is this type of tea which is plucked early

White Tea

It is rare teas of fine quality. White teas are known for their high antioxidant content and subtle flavour

Matcha

It is name from Japan. Powdered green tea from Japan used in the Japanese tea ceremony.

Orange Pekoe (OP)

This tea usually does not contain any tip. Compared to an FOP tea, the leaves of an OP tea have been plucked when the bud opens into a leaf producing a longer leaf.

Flowery Orange Pekoe (FOP)

Among the various grades of tea FOP is preferred over other grades. It is made up of young buds and first leaves. It also contains a well balanced amount of tip (The end pieces of the bud).

Tippy Golden Flowery Orange Pekoe (TGFOP)

As the grades of Tea are lengthier the demand is greater due to the increase in quality. It is the same as a FOP tea but with more golden tips which makes better flavour.

Finest Tippy Golden Flowery Orange Pekoe (FTGFOP)

Perhaps the second best grade of Tea among the orthodox tea with improved quality and flavour.  Hence more costly it is a higher quality of a FOP tea.

Special Finest Tippy Golden Flowery Orange Pekoe (SFTGFOP)

The best quality of Orthodox tea. It has the best flavour and the costliest among the grades. It is the highest quality of an FOP tea.

Broken Orange Pekoe (BOP)

An OP tea with broken leaves hence the name Broken Orange Pekoe rather than whole leaves. This quality of tea is mostly used in Indian market but has quite a demand internationally also.

Flowery Broken Orange Pekoe (FBOP)

It is an FOP tea with broken leaves rather than whole leaves. This quality of tea is mostly used in Indian market but has quite a demand internationally also.

Crush, Tear, Curl (CTC)

These teas are sent through rollers which tear and break the leaf after it has been withered. They are typically stronger and have a shorter steep time. Strong in strength and mostly

First flush

First flush is harvested in mid-March following spring rains, and has a gentle, very light colour, aroma, and mild astringency. In between is harvested between the two "flush" periods.

Second flush

Second flush is harvested in June and produces an amber, full bodied, muscatel-flavoured cup.

Monsoon or rains tea

Monsoon or rains tea is harvested in the monsoon (or rainy season) between second flush and autumnal, is less withered, consequently more oxidized, and usually sold at lower prices. It is rarely exported, and often used in masala chai.

Autumnal flush

Autumnal flush is harvested in the autumn after the rainy season, and has somewhat less delicate flavour and less spicy tones, but fuller body and darker colour.

Stakeholder

As developed for the concept of Corporate Social Responsibility the term refers to any individual, community or organisation that affects or is affected by the operation of a company. Stakeholders may be internal (e.g. employees) or external (e.g. persons performing work who are not employees, and maybe also customers, suppliers, shareholders, financiers or the community). For instance, in the context of ethical trade, the workers whose working conditions are the subject of codes of labour practice are recognized as having the greatest ‘stake’ in ethical trading.