A B C D E F
Gaiwan: A set of traditional Chinese dishes specifically made to prepare teas in small quantities. A basic set comes in 3 pieces which includes a Gai (Lid), a Wan (Bowl), and a Die (Saucer).
Garden: Also referred as a plantation or estate, this is a specific area where tea is grown.
Genmaicha: This is a green tea combined with toasted rice.
Golden: Attractive, bright coloured liquors.
Golden Tip: A desirable appearance where the tips of leaves take on an orange colour in high quality black teas. This is achieved from good processing methods.
Gone off: Tea that has lost its quality from aging, or has become spoiled from mould.
Gongfu: Translated to ‘the art of tea brewing’, this is a carefully skilled style of tea making that requires much patience where brewing involves multiple infusions in a small pot called a Yixing, and then served in tiny cups.
Grade: This refers to the actual size of the tea particles and leaves. It has nothing to do with quality or taste.
Grainy: These are high quality, well-made CTC teas that appear as granules.
Green: Refers to poorly processed, under-fermented leaves, which results in an unflattering astringency of the black teas.
Green Tea: A type of tea where minimally processed leaves are withered immediately, then steamed or fired to stop the process of oxidation.
Grey: Poor colour of tea leaves as a result of becoming scratched and worn from aggressive sorting and handling during manufacturing.
Gunpowder: A type of Chinese green tea where the leaves are rolled into tight pellets and slowly unfurl when placed in hot water.
Gyokuro: A fine Japanese green tea produced from shaded plants. The word translates to 'Jade Dew', 'Pearl Dew', or 'Precious Dew'.