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Glossary
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A - D |
E - H |
I - P |
Q - Z
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Invoice
The document covering a shipment of tea generally synonymous with a break or chop.
Jasmine
Black Pouchong tea scented with jasmine flowers.
Jat
Type of tea bush normally applied to its origin. For example a tea comes from the China or Indian jat. This means that the tea bushes originated either from seeds or cuttings from China tea plants or from the indigenous Indian tea found in Assam.
Java
A tea producing island of Indonesia.
Kandy
A Ceylon tea , medium grown at altitudes between 2,000ft and 4,000ft above sea level. Teas from Kandy are also used for blending purposes.
Kangra
Valley in Himachal Pradesh, North-West India where tea is grown on some 1,200 small holdings each just a few hectares in size. Green tea production predominates.
Keemun
A fine grade of black-leaf China Congou tea produced in the Anhui province.
Kenya
An East Africa tea producing country, which produces some of the finest black teas from the African continent. Kenya teas are used for blending purposes as well as being sold as speciality tea in its own right. It is a bright coppery tea with a pleasantly brisk flavour.
Kericho
The home of the state-owned Kenya Tea Packing Factory from which the internal market is supplied.
Lacking
Describes a neutral liquor with no body or pronounced characteristics.
Lakhimpur
A tea growing district in Assam, North India.
Lapsang Souchong
A black tea from China and today Formosa which is smoked giving it its smoky tarry flavour and aroma.
Leafy
A tea in which the tea tends to be on the large or longish size.
Light
Teal light in weight of poor density and sometimes flaky.
Light
Lacking strength and depth of color.
Make
A term used to describe tea manufacture, in tea-taster's terms a make that means a well-made tea or not true to its grade.
Malawi
African tea producer whose teas are mainly used for blending purposes as they are coloury with good flavour.
Malty
Desirable character in some Assam teas. A full, bright tea with a malty taste.
Matcha
Powdered green tea from Japan used in the tea ceremony.
Mature
Not bitter or flat.
Meat tea
Another term for high tea. Natural leaf Whole-leaf green tea from Japan similar to panfired but with less rolling also known as 'porcelain-fired' tea.
Metallic
A sharp coppery taste.
Mixed or Uneven
Leaf of varying color.
Muddy
A dull, opaque liquor.
Muscate
Desirable character in Darjeeling teas. A grapey taste.
Mushy
Tea that has been packed or stored with a high moisture content.
Musty
A suspicion of mold.
Neat
A grade of tea having good 'make' and size.
Nilgiri
South Indian tea growing district, which produces black tea.
Nose
Smell of the dry leaf.
Nowgong
One of the seven tea producing districts in Assam.
Nuwarah Eliyah
A Ceylon tea , high grown at altitudes above 4,000ft above sea-level. The tea is light with a full citrus flavour.
Oolong
A semi-fermented or semi-green tea produced in China and Formosa.
Pan-fired
A kind of Japan tea that is steamed then rolled in iron pans over charcoal fires.
Plain
A liquor that is 'clean' but lacking in desirable characteristics.
Plucking plateau
The flat top of the tea bush from which the top two leaf and bud sprouts on sprigs are plucked.
Point
A bright, acidic and penetrating characteristic.
Pouchong
A kind of scented China or Formosa tea so called from the Cantonese method of packing tea in small paper packet, each of which was supposed to be the produce of one choice of tea plant.
Powdery
Fine light dust as the tea people say meaning a very fine light leaf particle.
Pruning
Selective cutting back of the tea bush, to maintain its shape and help it stay productive.
Pungent
Astringent with a good combination of briskness, brightness and strength.
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