A beginner-friendly glossary explaining common and lesser-known tea terms, written for education and reference.
A
Aroma
The scent released by dry tea leaves or brewed tea. Aroma plays a major role in how tea flavor is perceived, even before tasting.
Astringency
A dry, puckering sensation in the mouth caused by tannins. It is common in black and green teas when over-brewed.
B
Briskness
A lively, sharp quality in tea that creates a clean, refreshing finish. Often used to describe black teas.
Broken Leaf
Tea leaves that are intentionally or accidentally broken during processing. These infuse faster and produce a stronger brew.
C
Camellia sinensis
The plant species from which all true teas—green, black, white, oolong, and pu-erh—are made.
Cold Brew Tea
Tea brewed with cold water over several hours, resulting in a smoother, less bitter flavor.
D
Dry Leaf
Tea leaves in their unbrewed state. Examining dry leaves helps assess quality and processing style.
Dust
Very fine tea particles, commonly found in tea bags. They brew quickly and produce a strong cup.
E
Elevation
The altitude at which tea is grown. Higher elevations often produce slower-growing leaves with more complex flavors.
Extraction
The process of flavor, aroma, and compounds being drawn from tea leaves into water during brewing.
F
First Flush
The first tea harvest of the year, typically producing lighter, more delicate flavors.
Finish
The lingering taste that remains after swallowing tea.
G
Gaiwan
A traditional Chinese lidded cup used for brewing and drinking tea, especially loose-leaf varieties.
Grading
A system used to classify tea leaves by size and appearance, not necessarily by quality.
H
Herbal Infusion
A beverage made from herbs, flowers, or fruits. Despite the name, it is not technically tea.
Humidity
Moisture in the air that can affect tea storage and aging.
I
Infusion
A single steeping of tea leaves in water. High-quality leaves can often be infused multiple times.
Oxidation (Inhibited)
A processing state where oxidation is halted early, as in green tea production.
J
Jasmine Tea
Tea scented with jasmine flowers through repeated layering and absorption of floral aroma.
K
Kill-Green
A heat-based step in tea processing that stops oxidation by deactivating enzymes.
L
Loose Leaf Tea
Whole or partially whole tea leaves brewed without tea bags, allowing fuller flavor extraction.
Liquor
The brewed tea itself, referring to its color, clarity, and body—not alcohol.
M
Mouthfeel
The physical sensation of tea in the mouth, such as smoothness, thickness, or dryness.
Minerality
A subtle stone-like or clean taste often associated with teas grown in mineral-rich soil.
O
Oolong Tea
A partially oxidized tea that sits between green and black tea in flavor and complexity.
Oxidation
A chemical reaction that darkens tea leaves and deepens flavor after harvesting.
P
Pu-erh
A fermented tea traditionally aged over time, known for earthy and evolving flavors.
Plucking
The harvesting of tea leaves, often done by hand for premium teas.
Q
Quality Leaf
A term describing well-processed tea made from healthy, carefully harvested leaves.
R
Rolling
A processing step that shapes tea leaves and releases essential oils, influencing aroma and taste.
S
Steeping Time
The duration tea leaves remain in water during brewing.
Shade-Grown
Tea cultivated under shade to increase chlorophyll and sweetness.
T
Tannins
Natural compounds that contribute bitterness and astringency to tea.
Terroir
The environmental factors—soil, climate, altitude—that influence tea flavor.
U
Umami
A savory, brothy taste found in some green teas, especially those grown under shade.
W
Withering
The first processing stage where fresh leaves lose moisture and become pliable.
White Tea
A minimally processed tea made from young leaves or buds, known for delicate flavor.
Y
Yield
The amount of tea produced from a harvest.
Z
Zesty
A bright, lively taste descriptor often used for citrus-like tea notes.