Tea Glossary
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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…
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Bai Mu Dan
Bai Mu Dan, also called White Peony, is a well-known style of Chinese white tea. It is traditionally associated with Fujian Province and is generally made from a young shoot with leaves rather than from a single unopened bud. Its appearance and gentle processing make it quite different from strongly oxidised black tea. It is…
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Bagged Tea
Bagged tea is tea packed inside a small filter bag so that the leaves can be steeped directly in a cup or pot. It is a format rather than a separate type of tea. Black tea, green tea, herbal infusions and many specialty teas can all be sold in bags. The biggest misconception is that…
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Blended tea
Blended tea is tea made by combining two or more teas, or by combining tea with other ingredients, to create a particular flavour, aroma, strength or consistency. Blending is common across the tea industry and can be used for everyday teas as well as premium products. The word “blend” does not automatically mean lower quality.…
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Black tea
Black tea is a tea style made from the leaves of Camellia sinensis that undergo substantial oxidation during processing. The process changes the colour, aroma and flavour of the leaf and produces the deep amber, coppery or reddish-brown liquor commonly associated with it. It is not one single flavour. Assam CTC, Assam orthodox, Darjeeling, Chinese…