The Language of Tea: The Definitive T2 Glossary

Our tea dictionary. Tea terminology. Whatever it’s called, this useful guide will help you brush up on your tea vocab. Simple as that.

You’ll quickly discover there are many descriptive and explanatory term associated with tea. Like lovers of wine and fine food, tea is no less challenging and enjoyable to describe. So, start by expanding your vocabulary to learn the art of discussing and describing tea.

Tea types and categories

Black tea

Fully oxidised tea known for its bold flavour and dark colour. Enjoyed in its pure form, like Assam or mixed with other ingredients for flavour.

Green tea

A less oxidised tea that retains a fresh, grassy taste. For example: Sencha and stone-ground green tea – Matcha.

Oolong tea

A partially oxidised tea that sits between green and black tea in flavour and strength.

Tisane

Herbal or fruit blends which are not technically tea (no Camellia sinensis), but made from herbs, fruits or flowers. For example: Just Peppermint and Just Chamomile.

Rooibos

Grown in South Africa’s Western Cape, only Rooibos from the Cederberg Mountains can carry its distinctive name — otherwise, it’s just red herbal tea. Naturally caffeine-free with a smooth, sweet taste.

White tea

The least processed tea, known for its delicate, light flavour. For example: Silver Needles and White Jasmine.

Blossoms

Flowering tea that consists of flowers and leaves arranged and tied by hand into a ball that unfurls when brewed.

Stone-ground tea

Tea leaves that are ground into a smooth powder that can be whisked with water to create a smooth brew. For example: Matcha and Hojicha.

Tea growing and processing terms

Cultivar

A specific variety of the Camellia sinensis plant, selectively bred for its unique characteristics.

Fermentation

A controlled aging process used in Pu-erh and some dark teas.

Terroir

The environmental conditions (climate, soil, altitude) that affect the flavour and characteristics of tea, much like wine.

Oxidation

The process where tea leaves react with oxygen, darkening in colour and deepening in flavour (black tea is fully oxidised, green tea is not).

Picking

The top bud and two leaves of the tea plant are picked. These are called flushes.

Withering

The leaves are laid out on a flat surface to wither and release moisture so that they can be twisted without cracking or splitting the surface of the leaf.

Drying, frying

Final step of applying heat de-activates the enzymes and stops oxidation, locking in the leaf's flavours and aromas.

Rolling

This step involves rolling or twisting the leaf to release the enzymes and kick start the oxidation process.

Tea tasting terms

Aroma

The scent of the brewed tea and it's leaves. For example: a strong aroma.

Astringent

A dry, slightly puckering sensation on the tongue, common in black and green teas.

Biscuity

An aromatic term used most often with black tea such as Assam. This is positive and tastes malty.

Body

The sensation of viscosity on the palate – categorised as light, medium or heavy.

Brisk

Describes the level of astringency in a tea.

Bright

A clear, clean style that refreshes the mouth.

Coppery

Penny-like colour to describe the appearance of brewed tea. Used to describe black tea.

Finish

How the final taste of the tea on your tastebuds. For example, subtle brew with a lingering savoury finish.

Liquor

Brewed tea (liquid). We often comment on the colour of the tea. For example: A rich orange liquor.

Notes

The distinct flavours and scents in a tea. For example: A complex herbal blend with notes of cinnamon and ginger.

Bouquet

THe tea's unique combination of aromas.

Tea brewing terms

Cold Brew

A method of brewing tea leaves in cold water for a smoother, less astringent flavour.

Infuse, Steep or Brew

The process of soaking tea leaves in hot water to extract flavour.

Whisk

Use your wrist in a gentle ‘M’ motion until the froth forms.

General tea terms

Camellia sinensis

The scientific name for the tea plant. All true tea (black, green, white, oolong, and pu-erh) comes from this species.

Caffeine

A natural stimulant found in tea, with varying levels depending on the type of tea and how it’s processed.

Catechins

A type of polyphenol found in green tea, known for its potential health benefits.

Tannins

Naturally occurring compounds in tea that contribute to astringency and can cause bitterness when over-extracted.

L-Theanine

An amino acid found in tea leaves that promotes relaxation and helps balance the stimulating effects of caffeine.

Polyphenols

Antioxidants found in tea that contribute to its health benefits.

Brewing basics

Warm up

Swill a little hot water in your teapot or cup, then discard. This will keep your teawares from cooling your tea too quickly.

Fresh water

Boil fresh water on the stove or in a kettle. Avoid heating water in the microwave.

Watch the clock

Set a timer and keep an eye out on your brew. A matter of seconds can make all the difference!

Loose leaf vs. teabags

Both have their perks. We love the ceremony of loose leaf but will never say no to teabags when we're pressed for time. Whichever you go for, make sure you follow the tea's brewing instructions.