Saturday, June 10, 2017

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

Enjoy the letter ‘P’ along with your tea! I could’ve been crass, but I have more class! Please check out all the previous letters:

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


Pan-fried:  This is a process usually associated to Japanese green teas, where the leaves are heated in wok in order to stop further oxidation.

Peak:  Associated to black teas, this is the high point during the tasting experience.

Pearl:  This is a process where large tea leaves are rolled into small, tight balls or pearls.

Pekoe:  Pronounced “peck-oh” as in “birds peck”, not “peek-oh” as in “take a peek”. Supposedly the term comes from a translation of a Chinese dialect which means “white down” or “white hair”. It refers to the fine white hair that covers the buds and some of the newer leaves.

Plain:  A neutral tasting tea that lacks character.

Pluck/Plucking:  The picking off of and collecting tea leaves during harvest traditionally done by hand.

Polyphenols:  These are antioxidant chemicals that have health benefits. They also give tea its briskness and astringency.

Pouchong: A fine, lightly oxidized tea that's between a green tea and an oolong. It is often used as base for scented teas such as jasmine.

Prune:  To cut away dead or overgrown tea bushes in order to increase its growth and maintain its shape and size.

Pu'erh:  Originating from Yunnan, China, this is a type of black tea that is produced by microbial fermentation and oxidation. These become better with age and as a result, more costly.

Pungent:  A strong black tea that's full of flavour and astringency without any bitterness.




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