Flush, CTC, Orthodox, Full Leaf... A mini-dictionary of terms commonly used in black tea. Knowing these will make selecting tea leaves smoother.
This is a compilation of terms frequently seen on black tea labels and descriptions. You can also follow links to related articles for each term.
Terms Related to Harvesting and Season
| Term | Meaning |
|---|
| Flush | The period when tea leaves are harvested. The famous ones are Darjeeling's First (spring harvest), Second (summer harvest), and Autumnal (autumn harvest). → Season |
| Quality Season | The time when the highest quality tea leaves are harvested in that region. Used in Ceylon. |
| Single Estate | Black tea produced from a single tea garden. A concept that contrasts with blends. |
Terms Related to Production Methods
| Term | Meaning |
|---|
| Orthodox Method | A traditional method that preserves the shape of the tea leaves, resulting in delicate aromas. |
| CTC Method | Initials for Crush, Tear, Curl. Produces a granular tea that brews quickly and strongly. Suitable for tea bags and milk tea. |
| Blend | A mixture of multiple tea leaves to achieve a consistent flavor. → Famous Brand Blends |
| Flavored Tea | Black tea infused with the aromas of flowers or fruits. Earl Grey is a representative example. → Flavored Tea |
Tea Leaf Shape and Grades
| Term | Meaning |
|---|
| Full Leaf | Tea leaves that remain large. They have a rich aroma and brew slowly. |
| Broken | Crushed tea leaves. Brew quickly and strongly. |
| Fannings/Dust | Even finer tea leaves, primarily used for tea bags. |
| OP/BOP | Orange Pekoe/Broken Orange Pekoe. Grade symbols indicating size, not quality. → Grade |
| Tip | The new bud part of the tea leaf. The more tips, the higher the quality. The letters 'F', 'G', and 'T' in FOP, SFTGFOP, etc., indicate the quantity and quality of these buds. |
Terms Related to Flavor and Brewing
| Term | Meaning |
|---|
| Liquor Color | The color of the brewed tea liquid. → Tasting and Liquor Color Terms |
| Jumping | The phenomenon where tea leaves circulate up and down in the pot. A key to good extraction. → Brewing Method |
| Tannins | Components that contribute to astringency. Can also cause cloudiness when cooled. → Cream Down |
| Cream Down | The phenomenon where iced tea turns cloudy and white when cooled. |