Sunday, June 12, 2016

Teaology 101: Today’s post is brought to you by the letter 'B'!

Okay, we are now getting into the letter 'B' for our tea dictionary. Refer to my post on Letter 'A' for those definitions.

Baggy: This is a bad taste usually found in teas that were withered on low quality hessian or stored in sacks.

Bakey: A poor tasting tea due to over firing.

Bancha: This is a Japanese green tea for everyday consumption.

Basket-Fired: A processing method for Japanese tea where the leaves have been cured in baskets by firing or drying.

Bergamot: This is a citrus fruit belonging to the orange family. The rinds of these oranges are used to produce their essence. This essential citrus oil is used to flavor tea. Earl Grey tea is mainly associated to bergamot.

Billy or Billycan: This is an Australian makeshift kettle used by Bushmen. The procedure utilizes tin containers suspended over a campfire to boil water for tea.

Biscuity: Describes a particular aroma and taste of the liquor resembling English biscuits. It’s quite often associated to well-fired Assam tea.

Bite: It’s a taste that’s alive and bursting with flavour.

Black Dragon: Another term for Oolong.

Black Tea: The most commonly consumed tea in the world. Black tea is the most processed of all teas in that the leaves of the Camellia sinensis plants are fully oxidized or fermented. Black tea also describes the colour of the dry tea leaves. It is actually known as red tea in China where colour is associated to the colour of the infusion rather than the dry leaves.

Blend: A mixture of teas from several different regions. This is done in order to achieve consistency or create a particular flavour profile every growing season. Blends can also be a mixture of various ingredients combined with tea.

Bloom: This refers to the attractive sheen of the tea leaves.

Body: A term describing the mouth-feel of a full strength brew. It can also refer to the taste as full and strong.

Bohea: This is an old term referring to one of the most popular Chinese black teas from the Wuyi Shan Mountains. It also refers to the stalk of the tea plants.

Bold: This actually refers to the large cut of the leaf, not the taste of the liquor. Some leaves can be far too large for grading.

Brassy: This is a bad, metallic, or acidic taste as a result of poorly withered tea leaves.

Break: A term used at auctions referring to the sale of a lot. A lot usually consist of 18 or more chests of tea.

Brew: This is the process of making tea for consumption by combining tea leaves with boiling water. It also refers to the drink itself.

Brick Tea: A processing method that steams and compresses old tea leaves, stems and twigs, and shapes them into blocks. Pu’erh is a common brick tea.

Bright: This describes the attractive and lively appearance of the red liquor, as well as the lively taste and astringency of the liquor.

Brisk: Much like bite, it’s a good, lively taste with some astringency.

Broken Orange Pekoe: These are small-sized tea leaves and tips or broken tea leaves created during the manufacturing process where the leaves are mechanically cut into bits.

Brown: This is an undesirable colour for the tea leaves.

Bud:  This is the tip of the tea plant.

Burnt: A poor tasting tea due to over firing. It’s actually worse than bakey.

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