A B C D E F G H I J K L M N O P Q R S
Tainted: A strange flavour or aroma, usually something foreign in the tea which may have occurred during processing or improper storage.
Tannin: One of the chemical components in tea. It is a polyphenol which is responsible for the astringency or bitterness of the tea.
Tarry: Tea that has a smoky aroma resulting from being smoke-dried during processing.
Tat: A mat made of meshed wire or burlap that is used to lay out the plucked tea leaves for withering.
Tea: An aromatic beverage prepared by using the processed leaves of the Camellia sinensis plant and infusing them in heated water in order to extract its nutrients.
Tea Cozy: A "sweater", usually made of wool, used to cover a teapot to keep heat from escaping.
Teacup: A vessel used for holding and drinking brewed tea from.
Teapot: A vessel used for holding brewed tea until ready to pour into a teacup.
Tea Taster: Someone with expertise in judging the various stages of tea processing and production and the quality of the brew by using their organoleptic capabilities.
Tea Towel: A piece of fabric used for drying dishware cutlery.
Theaceae: A family of flowering plants to which the Camellia sinensis plant belongs to.
Theaflavins: Antioxidant polyphenols found in fermented black teas.
Theanine: An amino acid found in tea and is known to reduce anxiety and stress.
Theine: Also know as caffeine, specifically occurring in tea.
Thick: Liquor with flavour and substance.
Thin: Weak liquor that lacks flavour.
Ti Kuan Yin: Also known as Iron Goddess of Mercy, it is a popular, fragrant, Oolong tea.
Tip: This is the bud of the Camellia sinensis plant.
Tippy: Tea with an abundance of leaf tips. May also refer to tea that contains a high concentration of white or golden tips.
Tips: This is the bud and the top two leaves of the Camellia sinensis plant. Two leaves and a bud is the ideal pluck for production, providing the best flavour.
Tisane: Also known as herbal teas or herbal infusions, these are beverages that are brewed like teas where the ingredients are infused in hot water. However, they do not contain the Camellia sinensis plant, and therefore, cannot be referred to as tea.
Toasty: A taste in liquor resulting from over-firing during the manufacturing process. Not necessarily a bad quality, it is a desirable characteristic in certain teas such as ones from Darjeeling.
Tung Ting: An Oolong tea from Taiwan.
Tuocha: Also known as "dome-shaped bowl tea", this is a compressed tea, usually made of Pu'erh.
Twankey: Inferior, old, unrolled, green tea leaves.
Twisted: Withered and rolled tea leaves that have become curled.