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Superglossary - Tea Category: Food and Drink > Tea Date & country: 27/12/2013, USA Words: 183

Kogo
incense container

Koicha
formal portion of chanoyu, with thick tea

Kyogamae
method of holding the hishaku as if looking into a hand-held mirror

Lapsang Souchong
A Chinese black tea which is fired (dried) over a smoky (pine wood) fire to impart its characteristi

Light
liquor lacking body or thickness

Malawi
African tea producer whose teas are mainly used for blending purposes as they are colory with good f

Malty
slightly over-fired tea, sometimes desirable

Matcha
the tea used in chanoyu

Meat Tea
Another term for High tea.

Metallic
tea taster's term to denote coppery taste of some teas

Mizusashi
cold-water container

Mizutsugi
container for replenishing the mizusashi

Mizuya
preparation room next to the tea room

Muddy
tea taster's term to denote a dull, blackish color of the infusion

Natsume
specifically a jujube-shaped chaki, though the term is sometimes used generically

Nijiriguchi
small square door where guests enter the tea room

Nilgiri
A district in the hills of southern India that produces excellent black teas.

Nose
the aroma of the tea

Nuwarah Eliyah
A Ceylon tea, high mountain grown at altitudes above 4000 ft sea level. The tea is light with full f

Okibishaku
method of placing hishaku on kama

Omotesenke
school of tea started by Sen no Rikyu (d.1591) through his great-grandson, Sen Sosa

Oolong
A form of tea characterized by lighter brews and larger leaf styles. This tea is typically understoo

Orange Pekoe
Referring to size of leaf, not quality or flavor, this term indicates a larger-size grade of whole l

Orthodox
prepared using a technique which leads to larger leaf styles mirroring hand-produced teas.

Pan-Fired
A kind of Japanese tea that is steamed then rolled in iron cauldons over charcoal fires.

Pekoe
derived from baihao, the white hairs of the new buds on the tea shrub, this term currently refers to

Pekoe Souchong
The third leaf from the tip. Larger and more course than the newer shoots.

Plain
tea taster's term to denote dull liquor with sour taste

Plucking
the process of harvesting the tea by cutting the flush from the growing tea shrub.

Polyphenols
astringent compounds present in tea

Pouchong
A kind of scented Chinese or Formosan tea derived from the Cantonese method of packing tea in smalle

Pruning
Selectively cutting back of the tea brush, so that it maintains its shape and help increase yield.

Pu Erh
a type of tea most notably from the Yunnan province of China. Damp green tea that has been fermented

Pungent
tea taster's term to denote a very astringent tea

Ro
sunken brazier for holding the kama, used from November to May

Rolling
the process of crushing the leaves to initiate fermentation and impart twist.

Rooibos
Harvested in the wilds of South Africa. This herb boast many healing properties.

Russian Tea
The name given to a hot tea poured into a glass over a slice of lemon. Sometimes sugar or honey are

Rwanda
An African tea producer, whose tea are used for blending purposes. Rwanda tea has a bright coppery c

Scented Tea
Green semi fermented or black teas that have been flavored by adding flower petals, fruits spices an

Self Drinking
rounded, well bodied tea that can be served unblended

Semi-Fermented Tea
Tea that has been partially oxidized before being fired and dried. Most often referred to as Oolong

Sencha
The most popular variety of green tea in Japan. A beverage to be consumed daily.

Shifuku
tied silk bag for holding the chaire

Single Estate Tea
A blend of teas from one particular estate, plantation, or garden.

Smoky
tea taster's term for teas that have been fired over smoky flames, imparting a smoky flavor

Smoky Tea
Black tea from China and Formosa that has been smoked over a wood fire such as Lapsang Souchong.

Soft
tea taster's term for underfermented teas

Souchong
A large leaf black tea. Originated in China, Souchong tea was made from a small bush whose leaves we

Specialty Tea
A blend of teas that takes its name from the area in which it is grown

Stalk
describes teas with presence of red stalk pieces from a hard plucking

Sumidemae
the arranging of charcoal in front of the guests

Tana
shelving used for displaying implements

Tannin
The name the tea industry uses for polyphenols contained in tea and are largely responsible for the

Tarry
tea taster's term for teas that have been fired over smoky flames, imparting a smoky flavor

Tat
shelf made of wire mesh or burlap used to spread the leaves out for withering and fermentation

Tea Caddy
A term used to describe a container used for storing tea. Often decorated with gold and fine jewels

Tea Taster
An expert judge of leaf and cup quality tea at all stages of production, brokerage blending and fina

Tea Tree
A tea bush or plant which has been allowed to return to its wild state and grow back into a tree.

Temae
presentation of a part of the tea ceremony

Tetsubin
an iron 'teapot' style kettle with a handle, sometimes used in place of a kama

Theaflavins
orange red potyphenols unique to fermented teas such as black tea, and formed from the condensation

Theanine
unique amino acid in tea.

Theine
synonym for caffeine

Ti Kuan Yin
Iron Goddessof Mercy- a distinctive type of oolong tea typically longer-fermented and possessing a d

Tip
Used to describes the ends of leaves on a tea bush.

Tippy
teas with white or golden tips, indicating high quality

Tippy Teas
Teas which contain a large portion of tips and denoted as TFOP or TGFOP for teas originating from In

Tisane
Dried herbs or fruits are infused in water and often called 'Herbal Tea'. Because Tea leaves from t

Tokonoma
alcove for placing a scroll, flower arrangement or specially-displayed items

Tuocha
bowl tea. A form of brick tea comprised of pu-erh tea pressed into a bowl shaped cake.

Twist
Before fermentation, the leaves need to be crushed to initiate oxidation. This imparts the curled ap

Two And A Bud
the ideal plucked tea for production, consisting of the new tea shoot and the first two leaves

Usucha
less formal, final portion of chanoyu, with thinner tea than in koicha

Uva
A high mountain district in Sri Lanka that produces quality teas.

Vintage
Used to describe teas from the same harvest at market.

White
a special type of green tea. Distinguished by the presence of the white hairs of the tea flush (baih

White Tea
Rare teas of fine quality. White teas are known for their high antioxidant content and subtle flavor

Winey
mellow quality, characteristic of some Keemun teas which have been given time to age

Withering
the first step in production of most teas. Involves letting the fresh leaves wither for some period

Woody
tea taster's term indicating an undesirable grass or hay flavor in black tea

Yixing
pronounced ee-hsing, this region in China is noted for its purple clay, used to produce distinctive

Yunnan
Tea grown in the Yunnan province, in the southwest of China. These black teas are known for their sp