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Brew Time
Brew time is the length of time tea leaves remain in contact with water during infusion. It is one of the simplest brewing variables, but it can have a major effect on the final cup. A short brew may produce a lighter and more delicate infusion, while a longer brew generally extracts more flavour and…
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Bush Tea
Bush tea is an informal expression that can refer to tea growing on a bush, especially the cultivated Camellia sinensis plant. In some contexts, however, “bush tea” can also refer to herbal infusions made from wild or native plants. The meaning therefore depends on context. For a tea glossary, the distinction is important. Traditional tea…
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Broad Leaf
Broad leaf describes tea plant material with relatively wide or large leaves. In tea discussions, the term can refer to botanical characteristics, cultivar, appearance or a particular style of tea. Leaf size alone does not determine quality. A broad leaf can produce an excellent tea or an ordinary one. What matters is how the leaf…
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Briskness in Tea
Briskness is a sensory quality commonly associated with black tea. It describes a lively, bright and refreshing sensation in the mouth, often accompanied by noticeable astringency and a clean finish. Briskness is particularly important in Assam and other black teas used for breakfast tea and milk tea. It should not be confused with bitterness. A…
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Brassy Tea
Brassy is a descriptive tea-tasting term used for a liquor that has a bright, yellowish, golden or metallic-looking appearance. Depending on context, it can be used positively as a visual description or critically when a tea’s colour and character seem overly sharp or thin. Because the term is not a formal tea category, context matters.…
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BOP Tea
BOP stands for Broken Orange Pekoe. It is a tea grading term used to describe a style of broken-leaf tea, particularly in traditional grading systems for black tea. The word “Orange Pekoe” can be confusing because it does not mean that the tea contains oranges. It is part of a historical leaf-grade terminology. BOP generally…
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Bloom in Tea
Bloom is a sensory term used in tea tasting to describe a noticeable aromatic quality that seems to open or develop in the cup. It is often associated with floral, sweet or perfumed aromas, although the exact meaning can vary between tasters. The word is useful because tea aroma is not always static. A tea…
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Brick tea
Brick tea is tea that has been compressed into a compact brick or block rather than sold as loose leaf. The practice has a long history in several tea-producing regions and was especially important for transporting and trading tea over long distances. It can be made from different tea materials and may include black, green,…
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Baozhong
Baozhong, also written Pouchong, is a lightly oxidised tea traditionally associated with Fujian and especially Taiwan. It occupies an interesting place in tea terminology because it is often described as an oolong, but its relatively light processing gives it some qualities that remind drinkers of green tea. Its identity is closely connected with fragrance, delicate…
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Bancha
Bancha is a Japanese green tea generally made from leaves harvested later in the growing season than the young leaves used for many sencha teas. It is widely associated with everyday tea drinking in Japan. The term does not describe one single flavour profile. It can vary by region, harvest and production. What makes it…