Wednesday, May 10, 2017

Teaology 101: Today’s post is brought to you by the letters 'N' and 'O'!

Time for some more alphabets! This time, we’re getting another double dose of letters. Can you handle it? See all the previous definitions by clicking on their letters:

A    B    C    D    E    F    G    H    I    J    K    L    M

Neat:  This indicates a well-made tea with good even-looking leaves.

Nilgiri:  Located in south-west India, this mountainous region produces some delicate tasting, fine black teas.

Nose:  Refers to the scent of the tea brewed. May also imply that the aroma of the brewed tea is good.

Nutty:  These are teas that taste, well, nutty. It's a good taste and can be detected in some Assam teas and even Genmaicha.

Nuwara Eliya:  This area, located in located in Sri Lanka, produces some fine, fragrant black teas that are light and delicate.

Old:  Tea liquor that has lost its usual characteristics due to the aged tea leaves.

Oolong:  Usually described as a Chinese tea falling between a green tea and a black tea, in that it is partially oxidized after the withering process. The name is derived from "wulong" and translates to Black Dragon.

Open:  Refers to an untwisted, loosely rolled, whole leaf. Shoumei, a white tea, is such an example.

Organoleptic: The process of using all your senses to evaluate foods. This procedure is used by tea tasters to evaluate the quality of teas.

Orange:  This refers to the colour of the tea tips or buds.

Orange Pekoe:  This refers to the size of the tea leaves. It has nothing to do with the flavour, colour, aroma, or any other characteristic of a tea.

Orthodox:  A style of tea making in India, these are teas that go through the traditional methods of plucking and processing tea. It is not a CTC processed tea.

Oxidation:  This is a process where the leaves react to the oxygen causing chemical changes that result in the teas unique aroma, flavour, and colour.

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