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.
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.
Bakey - An unpleasant characteristic noticeable in the liquors of teas which have been subjected to higher than desirable temperatures during processing.
Black Tea - The most commonly consumed tea in the world accounting for approximately 80% of all consumption. In the U.S. well over 90% of the tea consumed is black. Of the three major types of tea (Black, Green and Oolong), Black teas are the most processed of all teas in that they are oxidized or fermented.
Blend - A mixture of teas from several different origins to achieve a certain flavor profile. Most branded teas in the U.S. use 20 or more origins to achieve their desired taste.
Broken Orange Pekoe - A size of tea leaf comprising of smaller leaves and tips.
Body - Describes a tea liquor possessing fullness & strength.
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.
Chai - A blend of black tea with various spices and steamed milk as commonly drunk in India.
Fannings - A very small size of tea leaf, although larger than dust.
Fermentation - A term used to describe the processing of Oolong and Black teas. The actual chemical transformation which takes place is oxidation.
Flowery Orange Pekoe - A large leaf size containing an abundance of tip.
Flush - The new growth on a tea plant consisting of a full complement of leaves. It takes about 40 days for a new bud to blossom into a flush.
Green Tea - Tea which undergoes minimal processing and most resembles the original green leaf.
Hungry - Lacking in cup quality.
Lapsang Souchong - A fine grade of China Black tea with a distinctive smoky flavor which results from a unique drying process. Tea drinkers either love or hate the taste of this unusual tea.
Muscatel - Describes a characteristic reminiscent of grapes. Also describes an exceptional characteristic found in the liquors of the finest second flush Darjeelings.
Oolong - Partially "fermented" tea which is allowed to wither, then is partially oxidized and dried. The term is of Chinese origins and means Black Dragon.
Orange Pekoe - Is used to identify a large leaf size. The tea is characterized by long, thin, wiry leaves which sometimes contain the white or yellow tip of the leaf bud.
Organoleptic - The process used by most tea tasters to evaluate the quality of a tea using all the senses.
Pekoe Souchong - A leaf grade of Black Tea between Pekoe and Souchong.
Pouchong - Some of the finest quality and high priced teas. A very fragrant tea which is also used as a base for making Jasmine Tea.
Scented Teas - After processing, these teas are put into close proximity with various flowers or spices under controlled temperature and humidity conditions for periods of about 4 hours and then refired.
Tannin - The chemical component of tea thought to be responsible for its presumed health benefits. One of the major components which contributes to the taste and pungency of tea.
Tea - The leaf and extracted liquor of the shrub Camellia sinensis. No other beverages merit the unqualified term "tea."
Teatender - Tealuxe staff member.
Tisane - A term which describes an herbal infusion.
Well Twisted - A tea leaf which is tightly rolled or twisted, indicative of good withering.
Woody - A characteristic reminiscent of freshly-cut timber. This trait is usually associated with teas processed very late in the season.