The Cooking Inn : Tea Terminology G PageSelect an item from the list to go to it's site
The name originally given to tea growing plantations or estates. The Japanese cultivated tea gardens within their temples and palace grounds and had copied this idea from the Chinese. Today, the term estate has tended to replace the word garden but teas grown on such tend to identify fine harvests produced solely from that estate - hence a single estate tea. Tea garden was also used to describe London pleasure gardens in England mainly during the 18th century where tea was served to both sexes.
A flat or old tea. Often denotes a high moisture content.
Government Standards :
Applies to teas being imported into the United States of America which comply with the standards of purity, quality and fitness for consumption as defined by the tea examiners under the Food act. Drug Administration of the USA Department of Health, Education and Welfare.
Term used to describe a tea leaf or particle size of leaf. Green Tea that is withered, immediately steamed or heated to kill the enzymes and then rolled and dried. It has a light appearance and flavour.
Describes primary grades of well-made CTC teas such as Pekoe dust.
1) When referring to black tea it means the leaf has been underfermented or alternatively it can be leaf plucked from immature bushes and will often , when liquored, result in a raw or light liquor. Can also be caused by poor rolling during making or manufacture.
2) When referring to black tea liquor denotes an immature 'raw' character. This is mostly due to under fermenting and sometimes to under withering during manufacture.
Caused by too much abrasion during sorting.
Normally a China tea, but today could be any young tea, which is rolled into a small pellet-size ball then dried. The finished tea has a greyish appearance not unlike gunpowder in colour which is how the tea gets its name.
A high-grade Japanese tea produced by a special process in the Uji district of Japan. It is made from tea grown on shaded bushes.