A Beginner’s Glossary for Our Cup: Tea Terms Decoded

Make every sip smarter — and more delightful.

At TEATUNE, we believe tea should be a joy, not a jargon. Whether we’re new to the world of tea or brushing up our brewing lingo, this glossary is our go-to guide for decoding the language of leaves.

Welcome to our backstage pass to tea culture. Let’s break down the words behind our favourite blends — from “oxidation” to “umami” — so we can steep, sip, and speak tea with confidence.

Tea Basics & Types

• Camellia sinensis
  The tea plant from which all true teas (green, black, oolong, white, yellow, dark) are made.
• True Tea
  Any tea made from Camellia sinensis leaves. Includes green, black, oolong, white, yellow, and dark tea.
• Herbal Tea / Tisane
  Not technically tea—made from herbs, flowers, or fruits (e.g. chamomile, rooibos). Caffeine-free unless blended with true tea.
• Green Tea
  Unoxidised and gently processed to retain freshness—think steamed or pan-fired. Light, grassy, vegetal.
• Black Tea
  Fully oxidised, bold and malty. Popular in the UK and India.
• Oolong Tea
  Partially oxidised—between green and black. Can be floral, roasted, or fruity depending on processing.
• White Tea
  Lightly processed and often sun-dried. Subtle, sweet, and delicate.
• Yellow Tea
  Rare, gently fermented via a “sweltering” step. Mellow and smooth.
• Dark Tea
  Post-fermented (e.g. Pu-erh). Aged and rich with probiotic effects.

📍Want to learn how each of these teas flow through our body? Explore the Tea Body Map →

Processing Terms: From Leaf to Cup

These are the backstage processes that turn a green leaf into our favourite cup:

Term	Meaning
Withering	Initial drying phase to remove moisture from fresh leaves.
Rolling	Gently bruises the leaves to start oxidation (or shape them).
Oxidation	Exposure to air that darkens the leaves and deepens flavour.
Fixing	A heat process that stops oxidation — used in green teas.
Fermentation	In dark tea, microbial fermentation adds depth and aroma.

Brewing & Tasting

• Steeping
  Soaking tea leaves in water to extract flavour. Also called “infusion.”
• Infusion
  The brewed tea liquor after steeping the leaves.
• Tea-to-Water Ratio
  How much tea leaf is used per amount of water. Commonly 1g per 50–150ml.
• Gongfu Brewing
  A traditional Chinese method using a small pot and multiple short infusions. Focuses on aroma and texture.
• Rinse / Wash
  A quick pour of hot water over tea leaves before drinking—common with Pu-erh and compressed teas.
• Cold Brew
  Brewing tea in cold water for several hours. Produces a smoother, less bitter taste.

Sensory Terms

• Aroma
  The scent of the dry leaves or brewed tea. Can be floral, nutty, vegetal, earthy.
• Mouthfeel
  The texture of tea in our mouth—silky, dry, thick, smooth.
• Aftertaste / Finish
  The lingering flavour or feeling after we swallow the tea.
• Body
  The overall weight and fullness of the tea in the mouth. Light, medium, or full-bodied.
• Umami
  A savoury taste often found in Japanese green teas.
• Astringency
  Dry or puckering feeling caused by tannins—can be pleasant or harsh.

Want to practise our sensory vocabulary? Try a mindful tasting session →

From Notes to Harmony: Why These Terms Matter

When we know the words, we hear the melody.

At TEATUNE, every tea we select—whether delicate white or robust dark—is thoughtfully chosen to inspire a unique tea journey. We don’t simply serve beverages; we empower individuals to craft their own tea narrative.

Learn More

What’s In Our Cup? The Nutrients That Flow Through Our body →
Tea Types Explained Through Culture & Chemistry →
How to Brew, Taste & Store Tea Properly →

---

References:

• International Organization for Standardization (ISO). (2004). ISO 3103:1980 – Tea — Preparation of liquor for use in sensory tests.
• Liang, Y., Xu, Y., Dong, J., & Lin, Q. (2003). Effect of extraction methods on antioxidant activity of tea extracts. Food Chemistry, 80(3), 423–429.
• Chen, L., & Zhou, Z. (2005). Tea processing and its impact on the chemical composition of tea. Journal of Tea Science, 25(3), 179–184.
• McGee, H. (2004). On Food and Cooking: The Science and Lore of the Kitchen. Scribner.
• Gascoyne, K. et al. (2011). Tea: History, Terroirs, Varieties. Firefly Books.
• Zhang, Y. et al. (2023). The Sensory Vocabulary of Tea. Tea Research Journal.
• China Tea Marketing Association (2023). 《中国茶感官品鉴基础指南》.
• International Tea Committee (2023). Tea Classification and Terminology Standards.
• Harbowy, M.E. & Balentine, D.A. (1997). Tea Chemistry. Critical Reviews in Plant Sciences.