Specialty Tea Glossary: 20 Industry Terms You Must Know

Entering the specialty tea market requires fluency in its unique vocabulary. Here are 20 key terms that every buyer, blender, and enthusiast should master.

Growing & Raw Material

Terroir: The complete natural environment (soil, climate, topography) that gives a tea its unique character.

Cultivar: A cultivated variety of the tea plant (Camellia sinensis), selectively bred for specific traits.

Flush: The harvest period of tea (e.g., First Flush is the spring picking, known for delicacy).

Pekoe: Refers to the young, unopened leaf bud covered in fine white hairs.

TIP / Golden Tips: The visible, golden buds in finished black tea, indicative of high grade.

Processing & Manufacturing

6. Withering: The initial wilting of leaves to reduce moisture and begin chemical changes.

7. Oxidation (Correct term for "fermentation" in tea): Enzymatic browning process crucial for oolong and black tea production.

8. Fixation / Kill-Green: Applying heat (steam or pan-fire) to halt oxidation, defining green tea.

9. Orthodox Processing: Traditional method involving rolling whole leaves, preserving their integrity.

10. CTC (Crush, Tear, Curl): A mechanized process producing small, granular leaves for strong, quick-brewing tea.

Tasting & Quality

11. Liquor: The brewed tea liquid itself.

12. Infusion: Both the act of brewing and the brewed tea.

13. Nose: The aroma of the dry leaf, wet leaf, and liquor.

14. Mouthfeel / Body: The weight and texture of the tea on the palate (e.g., light, medium, full).

15. Astringency: A drying, puckering sensation caused by tannins, not to be confused with bitterness.

16. Finish / Aftertaste: The lingering flavor sensation after swallowing.

Trade & Grades

17. FTGFOP1: A common high-grade abbreviation for black tea: Finest Tippy Golden Flowery Orange Pekoe 1.

18. Single Origin: Tea sourced from one defined garden or region, highlighting its terroir.

19. Blend: A mixture of teas from different origins or harvests to achieve a consistent flavor profile.

20. MOQ (Minimum Order Quantity): The smallest amount a supplier is willing to produce or sell.