Loose-Leaf Tea Glossary: 14 Terms Explained
The words that show up in loose-leaf tea specs, reviews and how-to guides, explained without jargon.
- Chasen
- A bamboo whisk for preparing matcha.
- Related: Best Matcha Whisks: Bamboo Chasen and Modern Picks →
- Cold brew tea
- Tea steeped in cold water for hours, giving a smoother, less bitter taste.
- Related: Best Cold Brew Tea Makers →
- Gongfu brewing
- A Chinese method using more leaf, less water and many short infusions in a small pot or gaiwan.
- Infuser
- A basket or strainer that holds leaves and lets them expand fully while steeping.
- Related: Best Tea Infusers →
- Matcha
- Finely ground shade-grown green tea whisked into water rather than steeped.
- Related: Best Matcha Powder: Ceremonial and Culinary Grades Compared →
- Oolong
- A partially oxidized tea ranging from light and floral to dark and roasted.
- Related: Best Oolong Tea: Light to Dark Styles Compared →
- Oxidation
- The chemical change in picked leaves that turns green tea into oolong and black tea.
- Pu-erh
- A fermented tea from Yunnan, often aged, with earthy flavours.
- Related: Best Pu-erh Tea: Ripe and Raw Styles Explained →
- Steeping time
- How long leaves sit in water. Too long makes tea bitter, especially green and black teas.
- Related: Best Tea Timers →
- Tisane
- An herbal infusion such as rooibos, chamomile or peppermint, not made from the tea plant.
- Related: Best Herbal Tea: Caffeine-Free Blends Compared →
- Water temperature
- Green and white teas brew best below boiling, often about 160-185°F, while black teas and herbal infusions use near-boiling water.
- Related: Best Variable Temperature Kettles →
- Western brewing
- Fewer grams of leaf in a larger pot with one longer steep of a few minutes.
- Yixing teapot
- An unglazed clay teapot from Yixing, China, traditionally dedicated to one type of tea.
- Related: Best Yixing Clay Teapots →