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The Cooking Inn : Tea Terminology T Page Select a name from the list to go to it's site

Characteristic or taste that is foreign to tea such as oil, garlic etc. Often due to the tea being stored next to other commodities with strong characteristics of their own.

The name the tea trade worldwide gives to polyphenols contained in tea. Polyphenols are responsible for the pungency of tea and give its taste.

African tea producing country.

The smoky aroma and taste associated with a smoked black tea such as Lapsang Souchong.

Tasting :
The sixth stage of manufacture where all the grades of tea are tasted after each make to maintain strict quality control at all making stages and to ensure consistent making standards.

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Tea Factory :
Factory where the plucked leaf is made or manufactured into black or green tea.

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

Tea Taster :
An expert judge of leaf and cup quality tea at all stages of production, brokerage blending and final packaging.

A North Indian tea growing district just below the Darjeeling district.

Liquor with good colour and strength.

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An insipid light liquor that lacks desirable characteristics.

The bud leaves on a tea bush, or A sing of fine plucking apparent in top grades of tea.

Means a herbal tea in Europe. It has come to mean any drink made by infusing parts of an herb or a plant with boiling water. For thousands of years, herbs have been appreciated for their curative powers as an elixir and tonic. Mint, chamomile, ginseng, and rose hips are some of the more familiar plants used in making herbal teas in Europe.

Twankay :
A low grade China green tea. This word was corrupted Twanky, which was applied to the men manning the ships bringing tea back from China. These ships often foundered on reaching the British coast and the bodies of Twankys would be washed ashore to be found by their widows - hence the name given to the Aladdin character 'Widow Twanky' by a Victorian impresario.

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