Tea offers as many specific terms associated with it as wines. There are four common categories of tea, because both versions is further differentiated by the region it was grown in, the way it was harvested and prepared and even the water temperature when steeping the tea. Some types of tea have grown to be so well known that they are considered separate types, when they are actually mixes flavors and types formerly named.
Even easy harvesting of tea will give the simply leaves a different name with respect to the time of year. The various terms associated with the varying preferences can also be confusing otherwise in the proper context. The terms here are only a partial list, but should provide anyone with a taste with regard to tea a good basis.
Antioxidant: A classification of multiple compounds that prevent harm from some resources, such as toxins, UV exposure and medical conditions.
Astringency: The level of drying feeling caused by some types of teas. This is usually higher within darker teas.
Bergamot Essential oil: Oil produced from the actual bergamot orange, originally native to Italy. The taste is between that of the lemon and a grape fruit.
Body: The strength of the flavor and thickness of the tea per serving.
Caffeine: A natural stimulant and diuretic.
Catechins: A specific class of antioxidants present in tea.
Chest: Metal lined wooden containers traditionally used to transport tea. Now rarely, if ever, used.
Display Tea: Teas that are produced for their color and clarity.
Dirt: The finest particles associated with tea leaves, frequently considered to be lesser quality. Often used in commercial productions. The majority of commercially prepared tea bags tend to be Dust.
Early Grey Tea: Black or red tea blends flavored with bergamot oil.
Fermentation: Correctly called oxidation, fermentation in teas only describes any process that causes natural enzymes in order to darken the teas, creating a deeper and progressively more bitter tea. This process does not produce tea alcohol.
Fired: The act of using managed heat to dry tea in preparation to storage.
Flush: The time in which the tea is harvested. First flush is the earliest and usually the source of whitened teas. Later gets rid of (no more than four inside a season) will produce stronger flavors as well as concentrations of caffeine.
Green: Teas that are not subjected to heavy dealing with or allowed to oxidize. These are harvested, dried and processed to retain a strong green color and distinct flavor. The most popular teas within Japan and China.
Jasmine: Tea flavored with jasmine petals or even oils. Usually eco-friendly or oolong.
Nose: The actual aroma of the tea. This can be described as a "strong, sweet nose" or any combination of adjectives that fit.
Lemon Pekoe: The largest tea simply leaves. Contrary to popular misconception this is not a flavor, though some manufactures label teas flavored with citrus with this particular name.
Pekoe: Again, the biggest tea leaves. They are used to make whole leaf teas, and the most general types. This is considered the "base line" with regard to teas and a good gauge for other forms.
Winey: A mellow high quality, often used to describe certain teas that have been aged.
Sarah Page is a writer for Unity Teapots, a specialty Asian teapot store with regard to cast iron tea pots and Yixing clay teapots.
No comments:
Post a Comment