Monday, December 12, 2016

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

Time for some ‘H’ words as we progress through our tea dictionary project. See all the previous definitions by clicking on their letters:

A      B      C      D      E      F      G


Hard: This is a desired quality that refers to the pungency in certain teas, most notably, Assam.

Harsh: These are teas that are bitter tasting possibly caused by the early plucking of immature tea leaves.

Heavy: Though they are strong tasting, these teas are not very good in that they lack brisk and astringency.

Herbal Infusion: Also referred to as "herbal tea", these are called tisanes which are beverages made using various herbs that infused like tea, but do not contain "tea".

Her Majesty's Blend: This is a blend of teas created for Queen Victoria.

High-fired: Teas that have been dried at high temperatures, but are not considered burnt or "bakey". Darjeeling tea is such an example.

High Grown: Tea grown at an elevation above 1200m.

High Tea: Originally a substantial meal that was eaten around 6 pm and consisted of various hearty dishes. The term has more to do with the height of the table rather than the class one belonged to. High Tea was served at the dinner table with dining chairs.  See Afternoon Tea for additional information. 


Houjicha:  A Japanese green tea, usually made from Bancha leaves that have been roasted in a pot over charcoal. Also spelled Hojicha.

Hungry: Describes the tea liquor which is lacking in the characteristics associated with that tea type.

Hyson: Meaning "flourishing spring" or "blooming spring", these are Chinese green teas. The new leaves are usually called young hyson while the older ones are called hyson skin.




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