The Cooking Inn : Tea Terminology E PageSelect an item from the list to go to it's site
Earl Grey :
A black China tea treated with the oil of bergamot which gives the tea a scented aroma and taste. It was said to have been blended for and named after the 2nd Earl Grey when he was prime minister of Britain by a Chinese mandarin after the success of a British diplomatic mission to China.
Normally caused by damp storage of tea but can also describe a taste that is sometimes 'climatically inherent' in teas from certain regions.
A liquor lacking fullness. No substance.
English Breakfast Tea :
A name for the tea blend which originally applied to China Congou tea in the United States of America. In Britain it was a name applied to a blend of teas from India and Sri Lanka; today it is used to include blends of black teas producing a full-bodied strong flavoured colourful tea.
A tea growing property or holding that may include more than one garden under the same managership or ownership. In the past tea estates where known as plantations.
Teas true to their grade, consisting of pieces of leaf of fairly even size.