Monday, November 7, 2016

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

Time for another round of definitions in my tea dictionary project. Here we are with some ‘G’ words. See all the previous definitions by clicking on their letters:

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'.

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