Tea Glossary
-
Biluochun tea
Biluochun is a famous Chinese green tea associated with Dongting Mountain in Jiangsu Province. Its name is commonly translated as “Green Snail Spring,” a reference to its green colour, curled appearance and spring harvest. The tea is known for its fine leaf material, fresh aroma and distinctive spiral shape. It is a useful example of…
-
Big Red Robe
Big Red Robe is the English name commonly used for Da Hong Pao, one of the most famous teas associated with the Wuyi Mountains of Fujian, China. It belongs to the Wuyi yancha, or rock tea, tradition. The name is surrounded by stories and legends, but the tea itself is best understood through its origin,…
-
Bergamot
Bergamot is a fragrant citrus fruit whose peel provides an aromatic oil widely associated with Earl Grey tea. When tea is flavoured with bergamot oil or flavouring, the citrus aroma can become one of the most recognisable characteristics of the cup. What Is Bergamot? It generally refers to Citrus bergamia, a citrus fruit associated particularly…
-
Bailin Gongfu
Bailin Gongfu is a traditional Chinese black tea associated with Bailin Village in Fuding, Fujian Province. It belongs to the family of Chinese gongfu black teas, which are known for careful leaf handling and a focus on aroma and flavour. The name is useful for tea drinkers because it connects three things: place, production tradition…
-
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…
-
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…
-
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…
-
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…
-
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…
-
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…