Tea Glossary

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Black tea - The most widely consumed teas, black teas are full-flavored and characterized by a tannic, woody astringency with subtle, flowery nuances. To make black tea, the leaves are picked and withered for one to two days and then rolled (rolling helps to release the enzymes needed for the next step). Next the leaves are oxidized, which develops the characteristic black tea flavor and changes the color of the leaves from green to brown or black. Finally the tea is fired in hot pans or ovens to stop oxidation and the dry leaves. Black tea is prepared by subjecting freshly picked tea leaves to natural fermentation (oxidation). The fermentation is responsible for the development of the unique aroma, flavor and color of black teas as well as the caffeine content. FCH carries black teas from China, India and Sri Lanka. Each tea has a specific flavor and aroma profile depending on the country and type of tea. Ceylon (Sri Lanka) teas are known for their strong astringent flavor and floral aroma, while China plays host to many black teas with flavor profiles that can be strong and smooth (Keemun) to light and astringent. India produce one of the worlds most renoun group of teas. Darjeeling in the north and Assam in the south. Darjeelings tend to be light and floral and Assam is very strong and astringent.

Body (tea) - Body refers to the weight of prepared tea on the tongue. A tea can have a heavy, medium, full or light body.

Broken Orange Pekoe (BOP) - Tea is graded by leaf size. Broken orange pekoe consists of broken and smaller sized leaves.

Bubble Tea - Bubble tea is a novel beverage gaining popularity in some parts of the country. It is made by pouring hot tea over cooked and cooled tapioca pearls. Any hot tea can be used. Bubble tea is served in a tall tall glass usually with milk.

Fannings - Tea is graded by leaf size. Fannings are the very small broken leaves and are often used for tea-bags.

Flush - A flush is the sprouting of new leaves and buds on a tea bush. The number of times a tea plant may flush depends on where it is grown - from higher, colder regions having only one flush a year, to Sumatra where the tea plants puts out new leaves all year round. Some teas, such as Darjeeling, are graded and sold by flush.

Green tea - Green teas have a grassy, brothy, astringent flavor. Green teas are more widely consumed in Asia. However, with the release of a number of studies on the health benefits of drinking green tea, sales of green tea are growing in the U.S. at over 30%. Green tea is made by first steaming or pan-frying the fresh leaves to prevent the oxidation process that produces black tea. Next the leaves are rolled and then the tea is fired to dry the leaves.

Herbal tea - Herbal teas are not really teas in the true sense; they are herbal "infusions" or "tisanes". "True tea" comes from the botanical Camellia sinensis (formerly known as Thea sinensis. Herb teas are made by pouring one cup of boiling water over two to three teaspoons of chopped herb and steeping for 3 to 5 minutes. They can be made from a variety of botanicals including spices, roots, leaves, seeds and flowers.

Lung Ching - Another name for Dragonwell tea.

Oolong tea - Oolong tea is a partially oxidized tea and has flavor characteristics of both green and black teas. The fresh leaves are withered for one to two days and the leaves are then rolled to release enzymes (needed for the next step). Then the tea leaves are allowed to oxidize although for a shorter period than for black tea and the process is stopped before it is completed. The tea is fired (heated) to prevent further oxidation and to dry the tea. Oolong teas can vary significantly in flavor depending on when the oxidization process is interrupted having more of a green tea character if interrupted early in the process and more black tea character the longer oxidation continues. (See also Black tea and Green tea.)

Orange Pekoe (OP) - Tea is graded by leaf size. Orange Pekoe is a full leaf tea with no buds (tip).

Pu-erh Tea - Pu-erh is a "composted" tea produced in the Yunnan province of China. The freshly picked tea is fired then placed in piles and monitored to maintain proper temperature and moisure during the aging process. Pu-erh is a speciality tea with a strong, earthy flavor.

Souchong - Tea is graded by leaf size. Souchong is made from large tea leaves that are rolled lengthwise which givens them a coarse appearance. Souchong teas are generally smoked teas from China.

Sun Tea - Sun tea is tea brewed slowly by the sun. To make, put four teaspoons of tea per quart in a glass jar, fill with cool water, stir and place in the sun for six hours. Strain and serve or refrigerate.

Tippy Golden Flowery Orange Pekoe (TGFOP) - Tea leaves are graded by size. Tippy golden flowery orange pekoe is a full leaf tea with many golden buds.

Tisane - Tisane is another name for herbal tea (as opposed to black or green tea). The term originated in France and is derived from the Latin term, "ptisana".

White tea - White teas are a type of green tea made from the unopened leaf buds. It is the least processed of the teas and has a light, grassy, very mild flavor. The fresh picked leaves are immediately steamed to prevent any oxidation and then fired to dry them. The term "white tea" refers to the whitish cast of the tea that comes from the silky white hairs on the tightly closed leaf buds of the tea.