Artisan teas: Sometimes referred to as flowering teas, peonies, or anemones. Often a premium, full-leaf white, green, and black teas that are hand-sewn into intricate blossoms or rosettes; they require no tea bag or strainer and ìbloomî when steeped.
Assam: The largest tea-producing district in the world and is best known for its variety of black teas. Assam is a state in India
Black tea: The most popular tea sold worldwide. Prepared from green tealeaves that have been allowed to fully ferment and wither. Brews a reddish-orange or reddish-brown color.
Blend: Tea blended together consisting of two or more varietals.
Caffeine: A stimulant contained in tea, which can boost the heart rate and alertness. In high quantities it can lead to restlessness or insomnia.
Ceylon: These black teas are from Sri Lanka, one of the largest tea exporters worldwide.
Cha: The word for the Chinese and Japanese character referring to tea.
Chai: A popular tea drink made from strong black tea, milk, sugar, and spices.
Chanoyu: The Japanese tea ceremony, literally meaning hot water tea, which celebrates the beauty and mundane aspects of everyday life.
Darjeeling: This tea district in northeast India is best known for its brisk and floral black teas.
Dust: The smallest and usually lower quality grade of tea commonly used in commercial teabags.
Earl Grey: A black tea scented with citrus oil from the Bergamot orange.
English breakfast tea: A brisk and lively black tea, traditionally Keemuns from China and often including China congou blends and Ceylon blends. These teas are frequently served with milk and sugar.
Fair trade teas: A tea that is certified by an international agency as having been grown on a farm that is part of a Fair Trade working cooperative. Fair Trade certification works to allow farmers to warrant a fair price for their goods and at the same time upholds specific standards for the wages and living and working conditions of its workers. Fair Trade coffees are labeled as such.
Firing: The method of rapidly firing the tealeaf with hot air or in a hot pan in order to quickly cease fermentation and dry the leaf.
Flavored tea: Tea that has been scented and flavored with spices or flavors, which may include cinnamon, orange rind, or Bergamot oil, to name a few. Formosa oolong: An Oolong tea produced in Taiwan, which is considered the champagne of tea.
Genmai cha: A green Japanese tea with roasted rice.
Grades: The category indicating the tealeaf size and the preparation style.
Green tea: A tea produced in China, Japan, and Taiwan. Prepared from green tealeaves that have been neither fermented nor withered and are then fired to cease fermentation. Brews a pale, greenish-yellow infusion.
Gunpowder: A style of green tealeaves from China that are rolled into pellets and dried, which then open up when steeped.
Jasmine: A black tea scented with jasmine flowers.
Keemun: A fine grade of black tea produced in China, usually hand rolled and fired. One of Chinaís best-known premium teas.
Kenya: A fine black tea produced in Africa.
Lapsang Souchong: A black tea produced in China that has been fired over pine root and is known for its smoky aroma and taste.
Matcha: A powdered green tea produced in Japan that is used in the Japanese tea ceremony.
Oolong tea: A tea produced in China and Taiwan. Prepared from tealeaves that have been partially fermented and withered. Brews an amber infusion.
Orange pekoe: Indicating a larger grade of whole black tealeaf, specifying only size and not quality or flavor.
Organic teas: A tea that is certified by an international agency as having been grown free of chemical pesticides, fertilizers, or herbicides and labeled as such.
Pekoe: Indicating a smaller grade of whole black tealeaf, specifying only size and not quality or flavor.
Pouchang: A tea produced in China and Taiwan. Prepared from tealeaves that have been partially fermented. Typically used as the base tea for scented teas.
Pu erh: An aged tea produced in the Yunnan province of China. Prepared from tealeaves that have been specially fermented to produce an earthy characteristic.
Rooibos: A caffeine-free herb produced in South Africa that steeps to a rich reddish infusion.
Scented tea: A base black, green, or oolong tea combined with flower petals or blossoms, herbs, or even sliced fruit or fruit peel for a distinct flavor and aroma.
Sencha: The green tea variety produced in Japan, consisting of a wide array of qualities.
Souchong: Indicating a larger grade of whole black tealeaf, specifying only size and not quality or flavor.
Tea taster: A tea expert who can judge a cup-sample for character and quality and provide knowledge about its value, blending, and production.
White tea: A tea produced mostly in China. Prepared from green tea leaves that have been withered and then fired. Brews a pale greenish, almost clear infusion.
Yunnan: This tea district in southwest China is best known for its spicy black teas.
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