A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

 

Baggy Describes an undesirable taint sometimes found in teas withered on inferior hessian or stored in sacks.

Bakey An unpleasant characteristic noticeable in the liquors of teas which have been subjected to higher than desirable temperatures during processing.

Bancha A Japanese tea made from coarse leaves, usually from the last plucking. This tea is generally consumed domestically.

Biscuity A desirable trait usually referring to a well fired Assam.

Bite A very brisk and "alive" tea liquor. A desirable trait.

Black Tea These teas are fully fermented or oxidized. Darjeeling, Assam, are included in this type of tea. The longer the leaves are fermented, the darker they become, which is why black tea is darker than oolong, and oolong is darker than green tea.

Blend A mixture of teas from several different origins to achieve a certain flavor profile. Most branded teas in the United States use 20 or more origins to achieve their desired taste.

Body Describes a tea liquor possessing fullness and strength.

Brick Tea Green tea steamed, dried, then pulverized into brick form.

Bright A lively tea, usually with a red liquor.

Brisk Describes a live taste as opposed to flat or soft.

Broken Orange Pekoe A size of tea leaf comprising the smaller leaves and tips.

Burnt A degree worse than bakey.


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