Describes liquor from tea which has lost through age those attributes which it possessed originally.
A less common type of tea produced in four stages: withering, rolling, oxidation, and drying. Of the two tea types that are oxidized (black and oolong), oolong undergoes the shortest process of oxidation. Oolong is sometimes known as semi-fermented brown tea. The term is of Chinese origins and means Black Dragon.
Is used to identify a large leaf size. The tea is characterized by long, thin, wiry leaves, which sometimes contain the white or yellow tip of the leaf bud.
The process used by most tea tasters to evaluate the quality of a tea using all the senses.