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tea cream
As defined by: Tea: Cultivation to Consumption
   "The milky deposit which forms in an infusion of tea on cooling due to interaction between caffeine and phenols"

ten-cha
As defined by: Tea: Cultivation to Consumption
   "The Japanese name for tea manufactured by steaming leaves from plants grown under shade; these leaves are not subsequently rolled or twisted"

terpene index
As defined by: Tea: Cultivation to Consumption
   "The ratio of terpene alchohols in tea; TI = linalool/ (linalool + geraniol)"

thermal time
As defined by: Tea: Cultivation to Consumption
   "The average number of degrees by which the atmospheric temperature is above the minimum critical temperature for tea growth (12 - 13 degrees C) but below the maximum (ca. 30 degrees C) multiplied by the duration (in days) of the period over which the average is taken; the units and alternative name for this concept is day-degrees"

tipping
As defined by: Tea: Cultivation to Consumption
   "The final stage of bringing into bearing; flushes of varying size are removed in order to produce a level plucking table"

tips
As defined by: Tea: Cultivation to Consumption
   "The highest quality tea which is made from the tips of the flush, i.e. mainly the buds, which have the highest concentration of flavor chemicals"

tisane
As defined by: Tea: Cultivation to Consumption
   "A tea which is not made from Camellia Sinensis, i.e. the cut and dried leaves of one or more plants, generally referred to as 'herbal tea'"

tissue culture
As defined by: Tea: Cultivation to Consumption
   "The growing of plants from minute pieces of mother plants in aseptic conditions on artificial media in glass vessels, hence called 'in vitro'"

transpiration
As defined by: Tea: Cultivation to Consumption
   "The loss of water from a plant to the atmosphere, by passage of water vapor outwards through the stomata"

transpiration efficiency
As defined by: Tea: Cultivation to Consumption
   "The amount of dry matter produced per unit of water extracted from the soil by the plant roots"

tarry
As defined by: General Information
   "A smokey aroma"

taints
As defined by: General Information
   "Characteristics or tastes which are 'foreign' to tea; such as petrol (gas), garlic, etc; often due to being stored next to foreign commodities with strong characteristics of their own"

thin
As defined by: General Information
   "An insipid light liquor wich lacks any desirable characteristics"

taint
As defined by: Calcutta Tea Traders Association
   "Foreign characteristic"

thick
As defined by: Calcutta Tea Traders Association
   "Opposed to thin"

thin
As defined by: Calcutta Tea Traders Association
   "Lacking body"

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

tired
As defined by: Calcutta Tea Traders Association
   "Flat through age"

toasty
As defined by: Calcutta Tea Traders Association
   "Caused by over-firing"

tip
As defined by: General Information
   "A sign of fine plucking and apparent in the top grades of Orthodox manufacture"

tippy
As defined by: General Information
   "Containing a generous amount of silver or gold tips. "

twist
As defined by: Calcutta Tea Traders Association
   "Imparted during rolling"

tablet tea
As defined by: Ukers Tea and Coffee Trade Journal
   "Small bricks, weighing a few ounces each, and made of fine tea dust of special quality in China"

tainted
As defined by: Ukers Tea and Coffee Trade Journal
   "DTerm used to describe tea with a strange flavor; may result from infection by micro-organisms during manufacture or storage; usually refers to some flavor entirely foreign to tea such as oil, kerosene, orange, onion, etc."

tampir
As defined by: Ukers Tea and Coffee Trade Journal
   "Japanese, a flat bamboo withering tray"

tannin
As defined by: Ukers Tea and Coffee Trade Journal
   "An astringent chemical constituent of tea"

tare
As defined by: Ukers Tea and Coffee Trade Journal
   "The weight of the container, difference between gross weight and net weight of contents of package of tea"

tat
As defined by: Ukers Tea and Coffee Trade Journal
   "A shelf made of wire or hessian (burlap) on which green tea leaves are spread for withering"

tatties
As defined by: Ukers Tea and Coffee Trade Journal
   "Shade mats of thatch used in Indian tea nurseries"

tea
As defined by: Ukers Tea and Coffee Trade Journal
   "Thea sinensis (L.) Sims. As defined by the US Dept of Agriculture, "Tea is the tender leaves, leaf, buds and tender internodes of different varieties of Thea Sinensis L., prepared and cured by recognized methods of manufacture. It conforms in variety and place of production to the name it bears; contains not less than 4% nor more than 7% of ash; and meets the provisions of the Act of Congress approved March 2, 1927, as amended, regulating the importation and inspection of tea.""

tea taster
As defined by: Ukers Tea and Coffee Trade Journal
   "An expert judge of the cup quality and the leaf; one who judges tea by tasting in the cup by organoleptic tests with special reference to taste and smell"

terai
As defined by: Ukers Tea and Coffee Trade Journal
   "Tea grown in the Terai district of northern India"

theol
As defined by: Ukers Tea and Coffee Trade Journal
   "Term sometimes used for the essential oil of tea"

thick tea
As defined by: Ukers Tea and Coffee Trade Journal
   "Indias, Ceylons, Javas, or Congous, possessed of full, strong 'draw'"

tip
As defined by: Ukers Tea and Coffee Trade Journal
   "The bud leaf of the tea plant"

tippy teas
As defined by: Ukers Tea and Coffee Trade Journal
   "Teas with white or golden tips"

tisane
As defined by: Ukers Tea and Coffee Trade Journal
   "An herbal infusion or similar preparation, drunk as a beverage"

travancore
As defined by: Ukers Tea and Coffee Trade Journal
   "Tea grown in the state of Travancore, Southern India (a high-elevation estate)"

twankay
As defined by: Ukers Tea and Coffee Trade Journal
   "A low grade of China green tea, originally from T'un-Chi'I, a town in Anhwei; also a grade of Ceylon or India greens"

tea
As defined by: Tea Manufacture
   "(from J.R. Sealy, 'A Revision of the Genus Camellia,' 1958) The camellias are evergreen trees or shrubs distributed over southeast Asia from Nepal to Japan, with some eighty-one species described; those under 'thea' include five species, three are of current interest, C. sinensis, C. taliensis, and C. irrawadiensis; C. sinensis comprises all the tea plants of commerce, and includes two varieties, var. sinensis and var. assamica (there is also a third Southern form, var. cambodiensis), many hybrids exist between these varieties. C. taliensis is a shrub found in China at an altitude of about 7000 ft (2140 m) and resembles the China plant in its chemical makeup; some scientists consider this plant miaght be included in C. sinensis; C. irrawadiensis, should not be included as it contains no caffeine, and does not produce a tea accepted as such by the tea taster; however, when it is crossed with the Assam plant, the hybrid so formed does produce an acceptable tea. W. Wright and P.K. Barua suggest that this hybrid composed much of the so-called indigenous tea found by the early planters in the Assam valley; furthermore, it is considered that in Darjeeling this hybrid, imported from Assam, may be responsible for the unique flavor shown by teas from this area."

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