A Beginner’s Guide to Tea Vocabulary
If you are new to tea, you may come across words like infusion, steeping, blend, whole leaf and aftertaste. These terms can sound complicated at first, but they are actually quite simple.
Understanding basic tea vocabulary can make it easier to read tea labels, follow brewing instructions and appreciate what's in your cup.
1. Loose Leaf
Loose leaf tea refers to tea that is not packed inside a tea bag.
The leaves, flowers or botanicals are brewed directly in water, allowing them to expand during infusion.
2. Whole Leaf
Whole leaf means the tea leaves are kept relatively intact rather than being finely broken.
Himora's Blue Tea uses whole butterfly pea flowers, which can be easily seen before and after brewing.
3. Infusion
An infusion is the liquid created when tea leaves, flowers or other botanicals are placed in water.
Simply put:
Tea ingredients + Water + Time = Infusion
The word is often used for herbal and botanical drinks as well.
4. Steeping
Steeping means allowing tea leaves or flowers to remain in water for a specific amount of time.
For example, when you place tea in hot water and wait for a few minutes before straining it, you are steeping the tea.
5. Blend
A blend is a combination of different ingredients.
Himora White Tea, for example, combines white tea with rose petals and jasmine, creating a floral blend.
6. Floral Notes
When someone describes a tea as having floral notes, they are talking about aromas or flavours that remind them of flowers.
Rose and jasmine are common examples of floral characteristics in tea.
7. Aroma
Aroma refers to the fragrance you notice from the dry tea or brewed infusion.
You can experience aroma before taking your first sip.
8. Flavour
Flavour is the overall taste and sensory character you experience while drinking the tea.
It can be influenced by the tea variety, ingredients, water, temperature and brewing time.
9. Aftertaste
Aftertaste is the flavour or sensation that remains after you swallow a sip.
Some teas have a very short aftertaste, while others leave a more noticeable impression.
10. Infusion Colour
This simply describes the colour of the brewed tea.
For example, butterfly pea flowers naturally produce a blue infusion. Adding an acidic ingredient such as lemon can shift the colour toward violet or purple.
11. Botanical
A botanical is a plant-derived ingredient used for its flavour, aroma, appearance or other characteristics.
Flowers, herbs and spices can all be used as botanicals in different tea blends and infusions.
Quick Tea Vocabulary Guide
| Term | Simple Meaning |
|---|---|
| Loose Leaf | Tea brewed without a tea bag |
| Whole Leaf | Relatively intact tea leaves |
| Infusion | Liquid created by brewing ingredients in water |
| Steeping | Letting tea remain in water |
| Blend | Combination of different ingredients |
| Floral Notes | Aroma or flavour reminiscent of flowers |
| Aroma | Fragrance of the tea |
| Flavour | Taste and overall sensory character |
| Aftertaste | What remains after a sip |
| Botanical | Plant-based ingredient used in an infusion |
Tea Terms Don't Have to Be Complicated
Once you understand a few basic words, tea labels and brewing instructions become much easier to follow.
The next time you prepare Himora Tea, try noticing its aroma, flavour, infusion colour and aftertaste. Understanding these simple terms can make every cup a little more interesting.