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Acidity in tea
Acidity in tea refers to the perception of tartness, brightness or sharpness in the cup and, more broadly, to the acids naturally present in tea and the brewed beverage. Tea is not usually described as an acidic drink in the same way as lemon juice, but acidity can contribute to the sensory character of certain…
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Agony of the Leaves
Agony of the leaves” is a poetic tea expression used to describe the movement and unfurling of tea leaves when they are placed in hot water. As dry leaves absorb water, they expand, twist and release colour, aroma and flavour into the infusion. The phrase sounds dramatic, but it is not a technical processing term…
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Amber Liquor
Amber liquor describes the warm golden, amber or coppery appearance of brewed tea. The term is commonly used in tea tasting to describe the colour of the liquid after tea leaves have been infused. The word “liquor” can sound confusing to new tea drinkers, but in tea terminology it simply means the brewed liquid. There…
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Anji Bai Cha
Anji Bai Cha is a distinctive Chinese green tea associated with Anji County in Zhejiang Province. Despite its name, which includes the word “Bai,” It is generally classified as a green tea rather than a white tea. The name is one of the reasons it is an excellent example of why tea terminology cannot always…
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Antioxidants in Tea
Antioxidants in tea are naturally occurring compounds that can help protect cells and molecules from oxidative damage. Tea made from Camellia sinensis contains several compounds with antioxidant activity, particularly polyphenols. However, the amount and composition of these compounds vary considerably depending on tea variety, cultivar, growing conditions, harvest, processing and brewing. The word “antioxidant” is…
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Afternoon tea
Afternoon tea is a traditional British social meal built around tea, small savoury foods and sweet treats. It is often confused with “high tea,” but the two are historically different. Afternoon tea is not simply “tea in the afternoon.” It is a particular dining tradition that developed around tea service and light foods. Today, the…
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Autumnal Tea
Autumnal tea refers to tea associated with the autumn growing season or to a cup whose character suggests the deeper, warmer qualities often associated with autumn harvests. It is closely related to the idea of an autumn flush, but the terms are not always used in exactly the same way by producers. Tea is an…
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Autumn flush
Autumn flush is a term used for tea harvested later in the growing season, after the better-known spring and summer harvests. In tea-producing regions, the plant is harvested repeatedly as new shoots develop, and each harvest period can produce tea with a different personality. The phrase “autumn flush” therefore describes a seasonal harvest rather than…
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Astringent Finish
An astringent finish is the drying, puckering or slightly rough sensation that remains in the mouth after drinking tea. It is a common tasting characteristic, especially in black, green and other teas containing significant polyphenolic compounds. Astringency is not automatically a flaw. In the right amount, it can give tea structure, freshness and liveliness. Too…
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Astringency
Astringency is one of the most important sensations in tea tasting. It is the dry, puckering or slightly rough feeling that can appear in the mouth after drinking tea. People often describe an astringent tea as “dry,” but it is not exactly the same as bitterness. It is a physical mouth sensation that can add…