Monday, August 15, 2016

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

It’s time for letter 'D' words in my tea definitions project. Refer to my posts on Letter 'A', Letter 'B' and Letter 'C' for those definitions.

Darjeeling: A tea growing region located in the northeastern part of India. The plantations here produce a high quality black tea famous for their muscatel aroma and flavour, and are often referred to as the champagne of teas.

Dark: A poor quality in tea where the infusion is not bright.

Decaffeinate: A process in which certain solvents are used to extract and remove caffeine. Note however that not all the caffeine is removed. Stick with a tisane to go caffeine free.

Dhool: The fermenting or oxidizing stage of tea leaves.

Dickoya: A tea growing region located in Sri Lanka that produces medium strength teas.

Dimbula: A popular tea grown region in Sri Lanka that produces full bodied black teas.

Display Tea: Refers to teas that are visually appealing in a certain way once they’ve been steeped. Such an example are flowering teas.

Dong Yang Dong Bai: This is a high quality Chinese tea.

Dooars: A tea growing region located in central India where they produce medium strength black teas.

Dull: A poor quality where the tea liquor is not bright or clear.

Dull Tip: Refers to the colour of the tips of the leaves ruined by abrasion during the sorting process.

Dust: Referring to the leaf size, these are the smallest particles. Though it is often considered a low grade and quality of tea, dust produces quick infusions and is typically used in teabags.

Dragonmoon: This is a black tea blend. Apparently it’s a secret, but its suggested Darjeeling and Assam teas are the combination.

Dragonwell: A very famous green tea from China. Known as Long Jing in China.

Dry: This a bad tea that tastes a little scorched or slightly baked. Leaves may have been fired at too high of a temperature.

Drying: A manufacturing process where fermented leaves are dried.

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