Simplify the language of tea with this A to Z guide of tea terms. Whether you’re just starting your tea journey or deepening your knowledge, bookmark this page as your go-to tea terms glossary whenever you need a quick and clear explanation.
Why Learn Tea Terms?
If you’ve ever read a tea package or shopped for teas online you’ve likely come across words that you may not have understood to describe the taste of the tea and more. Tea terminology can feel overwhelming for beginners or even seasoned tea drinkers.
This tea terms glossary guide will help you:
- Understand common tea terminology
- Decode tea labels and descriptions
- Steep and taste tea with more confidence
- Feel more confident when shopping for tea (online or in-person)
Why Tea Tasting Is Personal
Please keep in mind that while some of these tea terms are commonly used to describe aroma, flavour and overall tea experience, tea tasting is personal. The words in the glossary below are just meant to help guide your understanding of tea.
One individual might describe a tea as malty and rich, while another might notice nutty or earthy notes instead. Both experiences can be valid. Tea terminology simply gives us a shared language to talk about what we’re tasting. It can help communicate your experience with other tea lovers.
So, if a tea description says a tea is floral or grassy and you don’t notice those exact notes, that doesn’t mean you’re tasting it “wrong.” It just means your palate is picking up something different and that’s part of the fun of exploring tea!
Tea Terms Glossary
A collection of terminology used for tea growing, processing, tasting and general tea terms.
A
Aroma
The scent of tea, either dry or after steeping. Aroma plays a major role in how we experience flavour, since much of what we taste actually comes from what we smell.
Astringency
A dry, puckering sensation in the mouth when sipping tea. This is caused by tannins and can be common when a tea is oversteeped.
B
Brisk
A bright, lively quality in tea that creates a crisp and refreshing finish.
Broken
Tea leaves that have been broken into smaller pieces. They infuse faster and create a stronger cup than whole leaf teas.
Body
The weight or thickness of tea on the palate. A tea with full body feels rich and round in the mouth, while a light-bodied tea feels delicate and thin.
Blend
A mixture of two or more teas or tea combined with ingredients like herbs, spices, flowers, flavourings and more. Read more about how to blend tea here.
Bitter
This is a term to describe a strong flavour in tea that is not always appealing.
C
Camellia sinensis
The plant species from which all true teas (black, green, white, oolong, puerh, yellow) are made.
CTC (Crush, Tear, Curl)
A mechanical processing method that produces small, uniform tea granules. Common in tea bags and strong breakfast teas.
Caffeine
A natural stimulant found in tea. Levels vary depending on tea type and other factors.
Clean
Describes a tea with a clear and pure flavour, no bitterness or off-taste.
D
Dust
The smallest grade of tea particles, often used in commercial tea bags. A strong cup steeps quickly.
E
Earthy
A tasting note that describes flavours reminiscent of soil, forests or damp leaves.
Estate tea
Tea produced and packaged by a single tea garden or estate.
F
First Flush
The first harvest of tea leaves in early spring. Often lighter and fresher in flavour.
Fannings
Very small pieces of tea leaf that remain after larger leaves are sorted. When steeped, fannings create a quick, bold and strong steep, which is why they are commonly used in commercial tea bags.
Flavour
The overall taste experience of tea, including sweetness, bitterness, acidity and mouthfeel.
Flowery
A tasting note used to describe tea with a natural floral character, similar to fresh blossoms.
Full Leaf
Whole, unbroken tea leaves known for complex flavour and multiple infusions.
Finish
The taste and sensation that remains in the mouth/on the tongue after swallowing tea.
Full
A tasting term used to describe tea with a strong, well-developed flavour.
G
Gaiwan
A traditional Chinese lidded bowl used for steeping loose leaf tea.
Grassy
A fresh, green flavour note reminiscent of cut grass or leafy greens. Grassy characteristics are common in green teas, especially those that are steamed during processing.
H
Herbal (Tisane)
An infusion made from herbs, flowers, fruits or spices. Not made from Camellia sinensis (the tea plant).
I
Infusion
The process of steeping tea leaves in hot water to extract flavour.
L
Loose Leaf
Whole or partially broken tea leaves sold without tea bags, offering better flavour and quality.
Leaf Grade
A classification system based on leaf size and appearance.
Liquor
The liquid produced after tea leaves are steeped in water. In tea terminology, “liquor” refers only to the infused tea itself, not to alcohol.
M
Muscatel
A grape-like flavour note (similar to that of Champagne) often associated with Darjeeling teas.
Malty
A tasting note commonly associated with certain black teas with malt flavour, especially those from Assam.
N
Nutty
A tasting note suggesting flavours like toasted nuts such as almond, chestnut or hazelnut.
O
Oxidation
A natural chemical reaction that occurs when tea leaves are exposed to oxygen after being picked. Similar to cutting an apple, tea leaves start to turn brown.
P
Pluck
The act of harvesting or picking tea leaves from the tea plant.
Pungent
A term to describe a strong, sharp aroma or flavour that is bold and noticeable.
R
Rich
A tasting term used to describe tea with deep, layered flavour that is often smooth and well-rounded.
Robust
A bold flavour profile that is strong and full-bodied. Robust teas hold up well to milk and sweeteners and are commonly found in breakfast teas like English Breakfast.
S
Steeping
Another term for brewing tea in hot water.
Smooth
This describes tea that tastes balanced and easy to drink, without harsh bitterness or sharp astringency.
T
Thick
A term used to describe teas that feel heavier on the palate and may coat the mouth slightly. More about the mouthfeel, not strength.
Tannins
Naturally occurring compounds in tea that contribute to astringency and structure.
Terroir
The environmental factors (soil, climate, altitude) that influence tea flavour.
Tisane
Another word to describe herbal teas.
U
Umami
A savoury taste often found in Japanese green teas like matcha and gyokuro.
V
Vegetal
A tasting note describing grassy, spinach or seaweed-like flavours in green teas.
W
Withering
The first stage of tea processing after plucking, during which freshly harvested leaves are spread out to reduce moisture.
Keep this A to Z tea terms glossary bookmarked and refer back whenever you discover a new tea word. You can also save it on Pinterest for later by clicking here!
Want to learn more about tea? Check out these posts:
- 6 Different Types of Tea
- What is Orange Pekoe Tea?
- Everything You Need to Know About Decaffeinated Tea
- How to Store Tea
- Loose Leaf Tea vs. Tea Bags
- Does Tea Expire?
Is there another tea term you would add to this glossary? If so, please share it in the comments below!