TEA TERMS D-L

The terminology used to describe tea – both the dry leaves and the liquor - can be complex, so this month I’m sharing a few more definitions to help in understanding some of the phrases used in the tea culture (If you missed the previous post here’s the link - Tea Terms A-C).  More information and a full glossary of tea terms is available at the Tea Association of the USA.

TEA TERMINOLOGY: DRY LEAVES

DEGRADATION: When tea leaves begin to break and change color, going grey instead of black

DULL: A tea leaf lacking in gloss or sheen

DUST: The smallest and usually lower quality grade of tea commonly used in commercial teabags

EVEN: A tea whose leaves are uniform in size and appearance and are true to their grade

FANNINGS: A tiny leaf or bits and pieces usually left from processing and commonly found in commercial tea bags

FIBER: Shreds of stalk found in dry leaves-indicating bad particles

FLAKY: Flat open pieces of leaf often light in texture

GOLDEN: Desirable golden colored tip of the smallest, most tender leaves in high quality black tea

GRADES: The category indicating the tealeaf size and the preparation style

GREY: Caused by too much abrasion during sorting

GRAINY: Describes primary grades of well-made CTC teas

IRREGULAR: Uneven pieces of leaf in whole-leaf grades resulting from inadequate or poor sorting.

LEAFY: A tea which tends to have leaves on the large or longish size

LIGHT: A tea light in weight and of poor density, also referred to as flaky

LOOSE LEAF: A broad term used to describe any tea that is not in a tea bag. Most orthodox and hand rolled teas are offered as loose leaf.

LOW GROWN: Tea grown at a lower altitude, typically at 2000 feet or below, which impacts taste, fragrance and color

TEA TERMINOLOGY: THE LIQUOR AND INFUSED TEA LEAVES

DARK: A dark or dull color, which indicates a poor quality leaf

DELICATE: A soft subtle restrained flavor and aroma

DRY: Indicates slight over-firing

DULL: Tea with a muddy liquor that lacks brightness or briskness

EARTHY: Describes teas with pleasant aromas or flavors of moist soil or earth.  May also describe the unpleasant taste of teas stored in a damp environment

FINE: A quality tea in terms of astringency, flavor, aroma, and overall positive characteristics

FINISH: A measure of the taste or flavors that linger in the mouth after the tea is tasted

FLAVOR: The desirable taste or notes of character, which may vary from nutty to flowery and more.

FLAT: Off or stale taste, deficient in astringency and briskness

FLOWERY: An aroma suggestive of flowers

FRESH: A positive trait used to describe newly processed teas with vibrant flavor and aroma.

FRUITY: A sweet aroma or flavor suggestive of fruit associated with good oolongs and certain Keemun teas.  Can also be an over ripe taste due to over-oxidation or bacterial infection before firing

FULL: A good combination of strength and color and little briskness

GRASSY: A somewhat herbaceous aroma or flavor often associated with greens and some oolongs

GREEN: An immature “raw” character, often due to under-fermentation and/or under-withering

HARD: A very pungent liquor

HARSH: A negative characteristic describing a bitter, unpleasant, or offensive taste or sensation generally related to under-withered leaves

HAY: A stalky aroma or flavor suggestive of wet hay or straw

HEAVY: A thick, strong and deep-colored liquor with limited briskness. Similar attributes to full-bodied tea, but taken to excess

HERBACEOUS: An herbal aroma or flavor suggestive of herbs, leaves, or plants.

HIGH-FIRED: Over-fired but not bakey or burnt.

LIGHT: A very mild tasting tea, little strength in terms of color, body, and aroma

LIQUOR: The brewed tea liquid that remains when leaves are removed after steeping

LIVELY: Pleasingly vibrant in astringency and briskness.

“Taste and see that the Lord is good;
blessed is the man who takes refuge in him.”
Psalm 34:8