For Beginners and Tea Lovers: Essential Tea Terms You Should Know - Part 2

A continuation from part 1 of the tea terminology series.

Whether you are savoring a delicate first-flush green or a robust black or blended tea, understanding key tea terms transforms how you experience what’s in your cup. At By Thompson, we believe good tea deserves good knowledge. So, how well do you know your tea vocabulary? Here is a clear guide to the vocabulary that deepens your appreciation of every cup drawn from traditional tea knowledge and modern understanding.

13. Liquor: Liquor is the term for the brewed tea liquid itself or the infusion achieved after the leaves have been steeped and removed. Tea tasters evaluate the liquor for color, clarity, aroma, flavor, body, and astringency. It has nothing to do with alcohol 🙃

14. Astringency: Astringency is the drying or grippy sensation felt on the tongue, gums, and cheeks when one consumes tea leaves or liquor. It is a feeling caused mainly by polyphenols, and not a true taste like bitterness. The right amount adds structure and refreshment, while too much can feel harsh. It is often balanced by sweetness or body.

15. Umami: Umami the savory, rich, mouth-filling taste often described as “brothy” or deeply satisfying. In tea, umami is especially noticeable in high-quality green teas and is linked to natural amino acids such as theanine. Generally, it contributes to the rounded and complete character of many premium Japanese and Chinese greens.

16. Plucking: Plucking is the harvesting of tea leaves and buds from the plant.

17. Rolling: Also called disruption or maceration, rolling is the physical process of twisting, bruising, or crushing the withered leaves. It breaks cell walls, releases juices and enzymes, and initiates or intensifies oxidation.

18. Firing: Firing is the final drying stage that reduces moisture to stable or required levels and stops any further remaining enzymatic activity. Proper firing is essential for shelf life and flavor stability.

19. Tisane: Pronounced “tih-zan,” tisane is an infusion made from plants other than Camellia sinensis. These may include herbs, flowers, fruits, roots, stems, or spices. Examples of tisanes are chamomile, peppermint, hibiscus, and rooibos. Tisanes are naturally caffeine-free and are often called “herbal teas,” though they are not true tea.

20. Briskness: Briskness describes a lively, bright, refreshing quality in the liquor that wakes up the palate without harshness. It is highly valued in many black teas and is the opposite of flat, soft, or dull. Proper manufacturing produces briskness.

21. Aftertaste: Also called the finish, it is the flavor, aroma, and sensation felt after the tea is swallowed. A long, pleasant, and evolving aftertaste is a mark of high-quality tea. Short or unpleasant finishes often indicate lesser leaf or imperfect processing.

22. Bouquet: Bouquet refers to a complex, fragrant, multi-layered aroma. Usually, it is the refined fragrance rising from the dry leaf or the infused liquor. A tea with a fine bouquet often delivers interesting flavors.

23. Strength: Strength is the measure of substance or concentration in the cup. It describes how much soluble material has been extracted from the leaf.

24. Character: Character is the distinctive, recognizable personality of a tea that reflects its origin, cultivar, harvest, or processing style. Character is what makes a tea memorable and identifiable.

25. Orthodox: Orthodox refers to the traditional method of tea manufacture that uses rolling (rather than crushing) to process largely intact or minimally broken leaves. Orthodox teas generally offer more complex and nuanced aromas.

Next time you open a tin from By Thompson, you’ll notice more as you are knowledgeable of common tea vocabulary. Ready to put the vocabulary into practice? Explore our loose-leaf and blended collections, and taste the difference that thoughtful sourcing and careful craft make in your sips.