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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