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saturation deficit
As defined by: Tea: Cultivation to Consumption
   "The difference between the saturated vapor pressure at a given temperature and the actual vapor pressure at the same temperature"

scale leaf
As defined by: Tea: Cultivation to Consumption
   "The first and very small leaf which appears on a new stem after it has emerged from an axillary bud"

scented tea
As defined by: Tea: Cultivation to Consumption
   "see 'pouchong tea'"

scheme plucking
As defined by: Tea: Cultivation to Consumption
   "Each plucker is allocated an area of tea which she, and she alone, plucks on each occasion plucking is due"

seed-at-stake
As defined by: Tea: Cultivation to Consumption
   "Planting a field of tea by planting one or more seeds in the field at the sites which will be occupied by the mature plants"

sen-cha
As defined by: Tea: Cultivation to Consumption
   "The Japanese name for the tea manufactured by steaming leaves from plants grown without shade; see also 'gyokuro,' 'ban-cha,' and 'kabuse-cha'"

shoot replacement cycle
As defined by: Tea: Cultivation to Consumption
   "The period between the release of a bud from apical dominance by harvesting a flush and the maturity (for plucking) of the stem formed from the bud"

shoot water potential
As defined by: Tea: Cultivation to Consumption
   "The osmotic pressure of the water within the tissue of a plant"

skiffing
As defined by: Tea: Cultivation to Consumption
   "A prune at a high level, which will remove knotted and congested stems and permit flushing to resume after only a short interval"

soil water capacity
As defined by: Tea: Cultivation to Consumption
   "The amount of water in a soil which is available for plants when the soil is fully saturated; the difference between field capacity and permanent wilting point"

soil water deficit
As defined by: Tea: Cultivation to Consumption
   "the difference between the maximum water-holding capacity of a soil (field capacity) and the actual level of water in the soil"

sorting
As defined by: Tea: Cultivation to Consumption
   "The physical separation of manufactured tea from the drier exit into the various size grades and the removal of unwanted material, particularly stems and fibre"

sow-mee
As defined by: Tea: Cultivation to Consumption
   "A grade of Chinese tea having a fine curling shape, and manufactured from small leaves and a bud"

strecker degradation
As defined by: Tea: Cultivation to Consumption
   "A reaction between an amino acid and a dicarbonyl compound, which results in the production of a new odiferous aldehyde by decarboxylation and deamination of the amino acid"

stump
As defined by: Tea: Cultivation to Consumption
   "A seedling which remains in the nursery for one to three years so that it forms a long sturdy tap root; when ready the plant is removed and cut 10 cm above ground level and 50 cm below to give a straight stick without leaves ready for planting in the field"

smokey
As defined by: General Information
   "Mainly caused by leaks around the dryer heating tubes"

soft
As defined by: General Information
   "The opposite of briskness and lacking any 'live' characteristic, caused by inefficient fermentation and/or firing"

strength
As defined by: General Information
   "Substance in cup"

stewed
As defined by: General Information
   "A soft liquor with an undesirable taste caused by faulty firing at low temperatures and often insufficient air flow; lacks point"

scorched
As defined by: Calcutta Tea Traders Association
   "Associated with dryness"

self-drinking
As defined by: Calcutta Tea Traders Association
   "Palatable in itself, not requiring blending"

slatey
As defined by: Calcutta Tea Traders Association
   "Describes colour"

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

soggy
As defined by: Calcutta Tea Traders Association
   "Heavy dull liquor"

soft
As defined by: Calcutta Tea Traders Association
   "Opposite of brisk"

spicy
As defined by: Calcutta Tea Traders Association
   "Character suggestive of spices"

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

stewed/stewy
As defined by: Calcutta Tea Traders Association
   "Incorrectly fired"

strength/strong
As defined by: Calcutta Tea Traders Association
   "Substance in liquor"

sweaty
As defined by: Calcutta Tea Traders Association
   "Unpleasant taste"

silky
As defined by: Calcutta Tea Traders Association
   "Smooth and soft texture"

stalk & fibre
As defined by: General Information
   "Should be minimal in primary or top grades, but generally unavoidable in the lower grades of an assortment"

sandy
As defined by: Calcutta Tea Traders Association
   "Containing sand"

shelly
As defined by: Calcutta Tea Traders Association
   "Shell-like appearance"

shotty
As defined by: Calcutta Tea Traders Association
   "Well-made souchong"

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

small
As defined by: Calcutta Tea Traders Association
   "Smaller size than normal"

spongy
As defined by: Calcutta Tea Traders Association
   "Flat - flaky"

stalky
As defined by: Calcutta Tea Traders Association
   "Excessive stalk"

stylish
As defined by: Calcutta Tea Traders Association
   "Superior appearance"

Siberian tea
As defined by: The Romance of Tea
   "[Ukers, 1936] Both loose and brick teas are enjoyed; Mongols and other Tartar tribes make a kind of soup from powdered brick tea, which they boil with alkaline steppe water, salt and fat; then they strain it and mix with milk, butter, and roasted meal."

samban-cha
As defined by: Ukers Tea and Coffee Trade Journal
   "Japanese for 'third tea,' or 'third plucking'"

sappy
As defined by: Ukers Tea and Coffee Trade Journal
   "Full juicy liquor"

san-chun
As defined by: Ukers Tea and Coffee Trade Journal
   "Chinese for 'third spring' or 'third plucking'"

scented orange pekoe
As defined by: Ukers Tea and Coffee Trade Journal
   "A highly scented China Souchong tea"

scented tea
As defined by: Ukers Tea and Coffee Trade Journal
   "Made in China and Formosa by introducing jasmine, gardenia, or yulan blossoms during the firing and packing process"

sencha
As defined by: Ukers Tea and Coffee Trade Journal
   "Name given to the ordinary export teas of Japan"

silver tip
As defined by: Ukers Tea and Coffee Trade Journal
   "Silver instead of golden tip"

silvery oolong
As defined by: Ukers Tea and Coffee Trade Journal
   "A specially plucked Foochow Oolong, prepared from the delicate whitish leaf of the first flush"

slendang
As defined by: Ukers Tea and Coffee Trade Journal
   "Malay for the duck bag used by pluckers in Java and Sumatra"

small bulk
As defined by: Ukers Tea and Coffee Trade Journal
   "Small leaf tea during manufacture"

smoky
As defined by: Ukers Tea and Coffee Trade Journal
   "Term used to describe liquor which tastes of smoke; also referred to as 'tarry'"

soft
As defined by: Ukers Tea and Coffee Trade Journal
   "Under fermented"

souchong
As defined by: Ukers Tea and Coffee Trade Journal
   "Chinese for 'all kind,' or little sort; the original souchong tea was made from a small bush whose leaves were permitted to develop to an abnormal size; hence large leaf, black teas are known as Souchongs"

sowmee
As defined by: Ukers Tea and Coffee Trade Journal
   "A small-leaf grade of China tea"

spider leaf Japans
As defined by: Ukers Tea and Coffee Trade Journal
   "So known because of their long, thin shapes"

spring teas
As defined by: Ukers Tea and Coffee Trade Journal
   "Formosa teas picked in the April-May season"

squeeze
As defined by: Ukers Tea and Coffee Trade Journal
   "Originally, the commission which Chinese servants charged their masters on purchases; now, any kind of irregular tax or peculation"

standing up
As defined by: Ukers Tea and Coffee Trade Journal
   "In tea tasting, a tea is said to 'stand up' when it holds its original color and flavor"

stand-out
As defined by: Ukers Tea and Coffee Trade Journal
   "Liquor above the average"

stewy
As defined by: Ukers Tea and Coffee Trade Journal
   "Soft liquor, lacking point"

strength
As defined by: Ukers Tea and Coffee Trade Journal
   "Thick liquor, pungent and brisk"

string teas
As defined by: Ukers Tea and Coffee Trade Journal
   "South China teas made into Oolongs"

sumatra
As defined by: Ukers Tea and Coffee Trade Journal
   "Tea grown on the island of Sumatra; gradings and characteristics are similar to those of Java teas"

summer teas
As defined by: Ukers Tea and Coffee Trade Journal
   "Formosa teas picked in the June-September season"

sweet
As defined by: Ukers Tea and Coffee Trade Journal
   "A light, not undesirable liquor"

sweetish
As defined by: Ukers Tea and Coffee Trade Journal
   "Term suggesting a taint"

sylhet
As defined by: Ukers Tea and Coffee Trade Journal
   "Tea grown in the Sylhet district, Assam, Pakistan"

singlo
As defined by: A Time For Tea
   "In the 17th Century, anglicised name for hilly where green tea was grown, eventually used for both green and black teas, and, finally, for teas of poorest quality"

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