Afternoon Tea: A light British meal normally eaten around 4 or 5 pm. It consists of the consumption of finger sandwiches, scones with jams and clotted-cream, and tiny desserts. All of this is enjoyed along with pots of tea.
Agony of the leaves: This is when tightly coiled tea leaves reveal themselves by slowly unfurling during the steeping process.
Anhui: A province in China that produces tea such as Keemun.
Antioxidant: A compound which slows the oxidation process.
Aroma: This is the smell given off by the infused tea leaves and the resulting liquor. Also called the “nose”.
Assam: A strong, full-bodied tea with a rich flavour named after the growing region in India. Quite often used in blends such as English Breakfast.
Assamica: A variety of Camellia sinensis. Referred to as Camellia sinensis var. assamica.
Astringent: Describing a sharp, dry taste in the mouth from the liquor. This is caused by unoxidized polyphenols.
Autumnal: Describes teas harvested in cooler weather during the late season. This is often associated to teas from India.