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 Our Dictionary of Tea Terms
 
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fine
As defined by: Calcutta Tea Traders Association
   "Exceptional quality and flavour"

flat
As defined by: Calcutta Tea Traders Association
   "Lifeless; lacking briskness"

flavoury
As defined by: Calcutta Tea Traders Association
   "(self-explanatory)"

fruity
As defined by: Calcutta Tea Traders Association
   "Unpleasant overripe taste"

full
As defined by: Calcutta Tea Traders Association
   "Possessing colour: strength and substance"

fully fired
As defined by: Calcutta Tea Traders Association
   "Slighty over-fired"

flat
As defined by: General Information
   "Unfresh (usually due to age)"

flavour
As defined by: General Information
   "A most desirable extension of 'character' caused by slow growth at high elevations and comparatively rare"

full
As defined by: General Information
   "A good combination of strength and colour"

fruity
As defined by: General Information
   "Can be due to over-fermentationand/or bacterial infection before firing; an over-ripe taste"

flakey
As defined by: General Information
   "Flat, open and often light in texture"

fibrous
As defined by: Calcutta Tea Traders Association
   "Presence of excessive fibre"

flaky
As defined by: Calcutta Tea Traders Association
   "Flat, open, poorly made tea"

flat
As defined by: Calcutta Tea Traders Association
   "Open and flaky"

field capacity
As defined by: Tea: Cultivation to Consumption
   "The maximum level of water which the soil can hold in or attached to the soil particles"

flushing
As defined by: Tea: Cultivation to Consumption
   "The growth of young shoots which will form the harvest above the plucking table (q.v.)"

flushing cycle
As defined by: Tea: Cultivation to Consumption
   "see shoot replacement cycle"

fermentation
As defined by: Tea: Cultivation to Consumption
   "In the production of black tea, this is the stage after maceration (rolling); oxidation of various compounds in leaf followed by other reactions produces coloured compounds"

fish leaves
As defined by: Tea: Cultivation to Consumption
   "The first two leaves formed on a shoot as it grows from a bud; the first, or small, fish leaf, or janam, is a small scale leaf; the second, or large, fish leaf is larger, but often smaller than later leaves and is smooth rather than serrated on its upper edges"

flavour index
As defined by: Tea: Cultivation to Consumption
   "Introduced in 1986 by Owuor and colleagues as a development of an index proposed by Wickremasinghe and colleagues in 1973. Owuor value is calculated from peak areas for volatile flavour compounds obtained by gas chromatography; it is the ratio of the total peak area of those having 'sweet, flowery aromas' to the total peak area of those having 'green, grassy odour;' it is proposed that the greater the numerical value the better the tea, but this has to be confirmed"

flush
As defined by: Tea: Cultivation to Consumption
   "The young shoots of a tea plant which form the major part of the harvest; in most regions the harvest consists of the unopened bud and the next two leaves (two and a bud) or three and a bud"

fannings
As defined by: Ukers Tea and Coffee Trade Journal
   "The small grainy particles of leaf sifted out of the better grade teas, these often are better in liquor than the whole leaf grades"

fermented
As defined by: Ukers Tea and Coffee Trade Journal
   "Chinese refer to black tea as 'hing cha' or 'red tea,' because when it is brewed it takes on a reddish-orange color; more popular with Westerners than Chinese; often used to make specialty blends with the addition of Jasmine blossoms or spices"

fibrous
As defined by: Ukers Tea and Coffee Trade Journal
   "Denotes the presence of fiber in fanning or dust grades"

flaky
As defined by: Ukers Tea and Coffee Trade Journal
   "Flat leaf, easily broken; caused by rolling tough or under-withered leaf; when applied to fannings, however, it means satisfactory in size"

flat
As defined by: Ukers Tea and Coffee Trade Journal
   "Lacking briskness and pungency"

fluff
As defined by: Ukers Tea and Coffee Trade Journal
   "Thick, hairy down, or bloom, on the tea leaf, which becomes loosened in the blending and sifting process; it is collected and used in the manufacturing of caffeine"

flush
As defined by: Ukers Tea and Coffee Trade Journal
   "The new branch of a tea bush containing a full complement of leaves; it takes an average of 40 days for a leaf bud to develop into a shoot containing a full complement of leaves, which is known as a flush"

formosa
As defined by: Ukers Tea and Coffee Trade Journal
   "Tea produced on the island of Formosa is made into Oolong, Pouchong, and black; Formosa Oolong tea, being semi-fermented, has some of the characteristics of black tea with certain of the cup qualities of green tea"

full
As defined by: Ukers Tea and Coffee Trade Journal
   "Strong tea, without bitterness, having color and substance as opposed to thin and empty"

fully fine
As defined by: Ukers Tea and Coffee Trade Journal
   "Better than fine, as applied to Formosa tea"

fully fired
As defined by: Ukers Tea and Coffee Trade Journal
   "Liquor from tea that has been slightly over fired"

flavour
As defined by: Tea Manufacture
   "Flavour in tea is a complex aroma including that of roses, honey and clover, which an infusion may have in addition to the other aromas that are present in any tea; the aroma of Darjeeling tea may resemble that of geraniums and muscatels, a combination of flowery and acrid smells. The China and hybrid jats produce worth-while flavour in Darjeeling and Ceylon, a fact which may be largely because of the free-flowering nature of such bushes. Thus, when the second flush is developing, the axils of the leaves below produce many flower buds and it is possible that the second flush leaves are producing aromas for these. It is also possible that the extra ultra-violet light reaching the earth at altitudes above about 3500 ft (1087 m) may be a factor concerned in the production of flavour. The production of high quality or flavour is dependent on the jat of the bush, and on an uneven growth rate which includes a marked second flush. In addition, altitude is necessary for the production of outstanding flavour."

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