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

 

Pan-fired A Japanese tea which is steamed and then rolled in iron pans to halt further oxidation.

Pekoe (pronounced Peck-o) from Pek Ho which is Cantonese for Bai Hau, meaning the bud of the tea plant after processing. Pekoe, and Orange Pekoe have come to mean the name of any whole leaf black tea that is flavored, and have nothing to do with the bud anymore.

Pekoe Souchong A tea which may have been packed too moist.

Pingsuey In Chinese, the term means ice water. A Black Tea from the Hangchow district of Zhejiang Province. An excellent mild tasting tea.

Plain Describes teas which are clean and innocuous but lacking character.

Point; pointy A most desirable brisk pungent characteristic.

Pouchong Some of the finest quality and high priced teas. A very fragrant tea which is also used as a base for making Jasmine Tea.

Pu-Erh Tea harvested in the Yunnan province of China, the leaves are large, and are used to make black, green and oolong teas. Valued more for its medicinal value than it's taste, it is often blended with chrysanthemum.

Pungent Describes a tea liquor having marked briskness and an astringent effect on the palate without bitterness.

Pure Buds This corresponds to “Snow Buds” or “Silver Needles” from China and Silver Tip from Sri Lanka, e.g., whole long fine unopened buds delivering very light subtle liquor.


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