A–C
Astringency
A dry, puckering sensation in the mouth caused by tannins in tea.
Assam
A tea-growing region in India known for producing strong, malty black teas.
Black Tea
Fully oxidized tea with a dark color and bold flavor.
Blend
A mix of teas from different regions or with added flavors.
Body
The weight or thickness of tea in the mouth.
Brew
To prepare tea by steeping leaves in hot water.
Bubble Tea
A tea-based drink with milk, sweeteners, and tapioca pearls, originating in Taiwan.
Camellia Sinensis
The plant species from which all true tea is made.
Chai
A spiced tea drink, usually made with black tea, milk, sugar, and spices.
CTC (Crush, Tear, Curl)
A machine-processing method producing small, uniform tea granules.
D–G
Darjeeling
A tea-growing region in India known for light, aromatic black teas.
Dust
The smallest tea particles, commonly used in tea bags for quick brewing.
Earl Grey
Black tea flavored with bergamot oil.
Fermentation
Microbial aging process used in teas like pu-erh.
First Flush
The first harvest of tea leaves in a growing season, often lighter and more delicate.
Firing
The application of heat to stop oxidation in tea processing.
Fannings
Small tea leaf particles used in tea bags.
Gaiwan
A traditional Chinese lidded bowl used for brewing tea.
Green Tea
Tea that is minimally oxidized, producing a lighter, fresher taste.
H–L
Herbal Tea (Tisane)
Infusions made from herbs, flowers, or fruits rather than tea leaves.
Infusion
The liquid produced after steeping tea.
Iced Tea
Tea served cold, often sweetened or flavored.
Leaf Grade
Classification based on leaf size and appearance.
Loose-Leaf Tea
Tea sold as whole or broken leaves rather than in tea bags.
Longjing (Dragon Well)
A famous Chinese green tea known for its flat leaves and nutty flavor.
M–O
Matcha
Powdered green tea whisked into water.
Oolong Tea
Partially oxidized tea with a wide flavor range.
Oxidation
Chemical reaction that changes tea’s color and flavor after leaves are exposed to air.
Orthodox Processing
Traditional tea production method preserving leaf structure.
P–R
Pu-erh
Fermented and often aged tea from China with earthy flavors.
Rolling
Process of shaping tea leaves and releasing enzymes.
Rooibos
A caffeine-free herbal infusion from South Africa.
S–T
Second Flush
The second harvest of tea leaves, often stronger than first flush.
Sencha
A common Japanese green tea with a fresh, grassy flavor.
Steeping
Soaking tea leaves in hot water to extract flavor.
Tea Bag
A small porous bag containing tea for easy brewing.
Terroir
Environmental factors like soil and climate that affect tea flavor.
Tieguanyin
A famous Chinese oolong tea with floral notes.
U–Z
Umami
A savory taste found in some teas, especially green teas.
White Tea
Lightly processed tea made from young leaves and buds.
Withering
The drying stage that reduces moisture in fresh tea leaves.