Say What? Tea lingo translated

All this talk of Rosy Lee and first flushes got you confused? Well here’s your complete guide to tea terminology.

Afternoon Tea – Not a beverage at all, but a light meal served around 4pm.

Assam – Named after a place in North East India, this is a rather strong tea.

Baggy – Tea that has a poor taste, not referring to tea bags but poor quality hessian sacks used during storage.

Black – Referring to the type of tea, and also it being served without milk.

Blend – Tea that has been created from different kinds to create a consistent flavour regardless of the season.

Brew – Either the process of making tea or slang for a cup of it.

Ceylon – named after its place of origin which is now called Sri Lanka.

Chai – An Indian way of serving tea; spiced and very sweet.

Darjeeling – The finest and most delicate of teas named after its origins in Himalayan, India.

Dust – Smallest leaves which are often used in mass-produced tea bags, and usually poor quality.

Earl Grey – A blend containing Bergamot essence.

English Breakfast – A strong blend, usually made from Indian and Ceylon teas.

Flush -  (1st, 2nd or 3rd) harvest from a bush during the growing season.

Grade – Referring to leaf size rather than quality.

Gunpowder – High-grade Chinese green tea.

Iced Tea – Brewed tea served cold over ice.

Infusion – The process of brewing to release flavour.

Jasmine – Green tea flavoured with Jasmine flowers.

Lapsang Souchong – Strong black tea usually from China

Matcha – Powdered Japanese green tea.

Oolong – Semi-fermented Chinese tea.

Pekoe – Referring to medium-sized leaves.

Pungent – Strong and bright flavour.

Rosy Lee – Rhyming slang for cup of tea.

Sencha – Japanese green tea made from whole, unrolled leaves.

Stewed – Foul tasting after over-brewing.

White – A rare unprocessed tea.

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