My 150th post!

Ok so this is apparently my 150th post. I kinda wish I had done something cool for my 100th, but I must have forgotten. Or maybe I did say something and I have forgotten what I said, which is possible! Haha! Maybe I should actually go look! ^_^

Ok to start, I discovered something about me.

I get comments from people sometimes about how I need to cheer up or be less negative.

I apparently say negative things a lot.

I realised just before that I do say negative things often but it's more like, I don't see them as negative because to me they are like definition by elimination.

I understand things by eliminating the things which are not useful or important.

So I see what is negative first, and sort of focus on that as a process of getting it out of the way.

Kind of like sweeping the floor. Process of elimination.

I always felt annoyed at myself and guilty for being so negative.

But now I think I need to learn to accept that I am not going to change overnight and that seeing the negative is not always ... negative.

It's useful for problem-solving.

It helps to avoid weaknesses in the solution.

And after all, I do see a lot of positive things and when I try to watch what I say, I can be very positive and encouraging toward others.

So, all in all, I'm not too bad.

Yay!

Secondly, I went to the sci-fi and anime expo in my city yesterday.

Lower points: Not enjoying it like I did when I was younger, but perhaps it's a sign of maturity. So that might actually be a good thing.

Good: Did NOT end up buying a large fake gunblade. Desire for large game weapon replicas is fading fast. Excellent.

Did buy a couple of cheap cute things, mostly just because I was there, atmosphere etc.

Got to see friends I hadn't seen in ages.

Hopefully will keep in touch.

:)

Also saw Amanda Tapping and some of the crew from Red vs Blue, and got a preview of Season 9 ep 10? I think it was?

Wanna watch Sanctuary now. And catch up with Red vs Blue. I missed it!

:D

Ok so all in all, worth it.

Got some cool pics of cosplayers too.

Sadly, most of the cosplay club which I belong to is so diff to me in terms of what they follow etc.

I'm old fashioned, I don't like cheap online costumes. If you have to get one, buy it then fix it up and improve it. Sorry, too obviously made in a factory. The best costumes were made by fans like one Warhammer lady whose husband had worked with her to make everything she wore from clay and papiermache (sp?). She was an Egyptian queen of the undead, I think, whose name I forget. But she worked so hard and everything was true to the character, she even had a green cat eye contact lense in the eye which was visible. Perfect!

I wonder who won the contest in the end? She deserved to win. But if there were enough fans of her character then she'd have a real chance.

It was interesting.

So, next, I have to promise myself to work hard while my family is in Israel.

I am here in New Zealand, waiting for them to return.

I am lonely, and the first day they left, I was a WRECK. Dreadful.

Managed to recover though. I hope!

Haha. If I had other people to focus on it wouldn't be so hard, but I am alonen here, you see. There is the cat, but she is not really close to me and vice versa.

Well, God will get me through.

Wow, just typing that was filled me with a strength like I did not have moments ago.

Praise the Lord!

In the end, Christianity is not what most people think it is.

If you look hard, you will see that it is God trying to help us understand His plan for how humans should live on the earth, and treat everyone else on the earth. Other humans, animals, plants and everything else living. I have a theory which will not be popular.

But here it is.

I could not understand for years why God was so different in the Old Testament. Jesus came preaching love in teh New Testament, but God sometimes told Israel to kill their enemies in the Old Testament. Yet Jesus said that he and the Father (God) were one. So I got confused.

Then I thought about it.

God came to Israel in the Old Testament.

He actually helped to shape them as a nation, giving them their own laws and customs that were different to other nations and races. Not amazingly different, but still not the same.

The laws in those days were very harsh, especially on women and foreigners and slaves. But God's new laws were a little more fair. A little more. I saw how He pushed a little more all the time, over centuries. To teach them to be more fair. And to consider others. Finally when the time was right (and timing matters), he sent Jesus to make more radical change.

After all, the prophets kept telling the people to change their behaviour and a lot of the prophets were ignored and killed. People hate change and being told what to do. Even by a God they say that they love and want to serve.

Some of the things in the Old Testament don't make sense to me here and now, but in those days, people often raided each other. The key is; reaching people where they are now. At that time, killing was normal. I'm not saying it's ok. But they were inclined to do it anyway.

When God told Israel to kill other nations, they were already likely to do it. But he wanted to protect Israel because of his promise.

So! He tried to tell them to wipe out certain races at certain times in order to save them from being attacked again in future by those seeking revenge.

I'm sorry to say it, but if you look at the revenge cycle, isn't that a good choice?

Everyone knows if you want to stop vindictive enemies, you have to kill them all, because if even kids are left, they will grow up and have been raised to get revenge for their race or clan.

Again, I'm not saying killing is right or good.

I don't know if I even agree with God saying it. Whatever can of worms that admission stirs up!

But I know that if I pretend that it's ok with me, God knows my heart. He knows what I'm thinking. Might as well be honest.

Anyway, so my point is, God told them what to do over the years, trying to slowly change them for the better. He also tried to tell them to do what would keep them safer as a nation because of his promise to them. Theh Bible says they were stubborn people, it says that a few times. Humans in general are stubborn. So God was patient, and kept pushing. A bit at a time.

I think that the main reason the God of the Old Testament seems so different to the God of the New Testament is: Because people were different.

He tries to reach us where we are. He doesn't change. I know that. I'm not saying he has changed at all! But we have! And he tries to use different ways to reach us.

And so, we humans who are constantly changing, and God, who doesn't need to change, and does not change, are trying to be in a relationship. That is the story of the Bible, and of God's love for humanity.

As for the OT God and NT God seeming different, I'm working on that idea. My colleagues at Bible College would probably argue with me and lampoon me for not having several books or references to back up my ideas but I don't care because this is my personal thought. I hope that someone else will see it too. I haven't seen any books or whatever about this idea but then I haven't seen many books really, considering the scope of books on Biblical Study and Theology out there.

Humble Leaders

I got this article from this website and it was most interesting.

http://www.smh.com.au/opinion/politics/and-the-last-shall-be-first--why-leaders-thrive-on-humble-pie-20111006-1lbk3.html

"As Julia Gillard's popularity plumbs record lows and Tony Abbott seems set to win only because he can hardly lose, it is time to ponder one of the most important, if counter-intuitive, keys to persuasive leadership: humility, the noble choice to hold your power in service of others.

I have waded in the ancient literature on ethics, persuasion and leadership for more than a decade and, more recently, dipped my toe into the impressive modern literature on leadership. One thing is dazzlingly clear: the most influential leadership is character-driven. People follow those whose leadership they truly trust.

The fifth century BC Athenian orator Pericles once lamented how little influence he had compared with the great lawyer and statesman Demosthenes. "When Pericles speaks," he said of himself, "the people say, 'How well he speaks'. But when Demosthenes speaks, the people say, 'Let us march!' " What explains the difference between mere rhetoric and compelling leadership? Aristotle, who wrote a defining text on ''influence'', said: ethos, or character.We believe good-hearted people to a greater extent and more quickly than we do others. Character is almost, so to speak, the controlling factor in persuasion.

Aristotle also makes a distinction between the leader's character and his or her mere reputation, position or authority. One could be an ancient Greek senator or a modern business guru and it would not count nearly as much to an audience (or an electorate) as the perceived integrity and authenticity of that leader.

Harvard's leadership guru Professor John Kotter makes the same point: moral credibility is key to influence. "Many things contribute to credibility: the track record of the person delivering the message, the communicator's reputation for integrity and trustworthiness, and the consistency between words and deeds." This inevitably means people watch leaders' lives, not just listen to their words.

A military commander known to put the troops before his ambition will be able to persuade soldiers to do something that might otherwise seem incautious. A coach known to be fair is unlikely to be accused of favouritism or self-interest when he makes a contentious substitution. An executive widely appreciated for listening to staff before making critical decisions will gain a hearing from employees when she announces reshuffles and lay-offs. A prime minister or opposition leader who seems to have the nation's interests at heart above all else is likely to be trusted even when people disagree with the policies.

I found this principle at work on me when I was involved in a historical documentary for Australian television a few years ago. I had the opportunity to interview about a dozen international scholars, all at the top of their respective fields. Some had an air of self-importance; others seemed strangely humble. Professor Richard Bauckham, then of the University of St Andrews in Scotland, is a pure polymath: comfortable in eight languages, author of more than 30 books and competent in fields of historical inquiry I hadn't even heard of before reading his works.

When our crew arrived, we were taken aback by Bauckham's very gracious demeanour and his simple offer of tea and coffee for the crew. He disappeared for a few minutes - we thought to pass the order on to one of the college staff - then returned with a tray, having made everything himself. He handed the drinks out, then sat down for one of the most erudite interviews of the series. It was a small human courtesy, but very striking in the context.

The effect was real and unexpected. Months later, while working on another project, I reached over to my bookshelf to consult Bauckham on some contentious historical detail and found myself firmly persuaded by his point of view. His arguments seemed strangely more compelling than those of others, including some of the others I had met and interviewed. Only when reflecting on Aristotle's ideas about influence did I become fully aware of my "bias". It wasn't just that I had met him; it was my lasting impression that this senior academic was also a humble, ''good-hearted'' man.

In academia, business, sport and perhaps especially in politics, a leader's humility can exert a powerful, if intangible, force. Those in the influencing business should remember one golden rule: the most persuasive person is the one we believe has our best interests at heart."

John Dickson is the author of Humilitas: Lost Key to Life, Love and Leadership. He is a senior research fellow of the department of ancient history at Macquarie University.

This article came from the National Times website (an Australian paper).

Really telling. Just so interesting too.

I find myself more willing to give a person a chance if they make a good impression but don't necessarily prefer them over others when doing research.

I used a book by R. Bauckham in one of my papers when I was doing my degree. But I haven't met him. :P

My fave teas

My favourite teas:

I like black because I like Earl Grey (of any kind or brand) and black rose vanilla tea.

I love milk tea... thank you Taiwan. I love you.

I like oolong because it is a bit stronger than green but not as strong as black.

I like green, especially genmaicha.

And jasmine green is nice too.

I want to try green rose...

And I like rooibos. But not as much as I used to.

I was nuts about it for a while. I think I overdid it a bit.

White... I think I would like a very good quality white. But I think I have only had poor quality whites so they are very bland. So not a major fan of white tea.

Don't think I've had yellow tea before.

Apparently the scale goes from lighter to stronger teas; white (lightest), yellow, green, oolong, black (strongest). Not sure where puerh fits in. Maybe after black.

Puerh is good but it might be a bit too strong for me I think.

Some oolong and black gives me a headache.

As for blends or types, eg; Assam, Darjeeling, Chun Mee etc, not sure.

I know that smoky teas like Russian Caravan ... I don't like for every day.

It's nice but the one I had was not the best quality I think. Or maybe it was but it was just too strong for me.

Not sure...

I know I prefer full leaf to broken. It's kinda a smoother taste, like it steeps slower and it tastes better. You can get more drinks too, like refill at least once.

I don't know a LOT about tea yet, but I hope to learn more so that I will understand what I like and why.

I suppose some people are like this about cheese, coffee, wine or beer. Or liquor of any kind.

It is kinda a snob thing but in my case, it isn't about showing off, I don't have anyone to show off to. It's more about learning, and appreciating tea. They know a lot more about tea in Asia, and probably other parts of the world than we do in the West. I want to know more.

Anyway, I won't expect other people to care. I know that much! Haha, people won't be like, 'Oh, you like Kerala Estate? (not a real name) Oh, how quaint of you...'

:D

Right.

Time to go have my dinner.

Btw yes I WAS one of the first to go to the new part of the English PGL (Pokemon Global Link) and yep, I got me some new Pokemon whahoooo!!!!

Gonna keep at it.

Not gonna be jealous of the Japanese Dream World players and all the myriad of cool stuff that we poor suckers will never have access to...*cries quietly*

Must cope... with loss....

>_<

Oolong

Found this stuff on another cool tea website, this one focuses on Oolong aka Wu Long tea only.

What Influences Tea Taste

Tea taste is influenced by many factors: The time of year it's picked, which leaves are picked, the processing, the actual growing region, and the knwledge of the vendor. These are all major influences in the final taste of whichever tea you enjoy whether Wu-long, green, Pu-erh etc...

The good news is there are such a wide variety of amazing tasting teas to be discovered that understanding what words are used to describe the taste is a big help in choosing a tea.

Let's talk about descriptive terms related to all types of teas

Remember, this is subjective and varies from person to person!

Here are some basic tea taste concepts:

• Aroma: The odor of the tea as it steams from your cup. The more complex the better, often called a "bouquet".
• Astringency: the polyphenols in tea (the healthy antioxidants) create a "puckery" sensation usually on the side of the tongue.
• Body: The sensation of weight experienced in the mouth. Usually, thin, medium, full.
• Full: Describes liquor possessing color, strength, substance and roundness, as opposed to empty.
• Thick: Describes liquor having substance, but not necessarily strength.
• Thin/weak: Describes tea liquor lacking thickness and strength.
• Toasty - describes the liquor of the brewed tea. Usually this term is used when the tea is "over fired" during the manufacturing process. (Can be bad but not always).

Terms Descriptive of Poor Taste - All Teas

Bakey: Usually occurs when a tea is subjected to higher than normal temperatures during the baking process. Typically unpleasant to the taste.

Cheesy: An undesirable character suggestive of slightly rancid butter, generally attributed to insufficiently seasoned or inferior chest battens.

Common: Inferior teas with little or no distingushing character. Plain. Grocery store teas fall into this catagory. Better worse than plain!

Earthy: Can also be described as moldy, musty, dank etc... Typically occurs when teas are stored under poor conditions.

Empty: When the tea liquor lacks body and substance, this term is appropriate.

Woody: Tea taster's term indicating an undesirable grassy characteristic.

Terms Descriptive of Good Taste - All Teas.

Biscuity: Tea taster's expression, often used with Assam teas that have been fired well but not overly so. A not unpleasant character reminiscent of biscuits.

Black Currant: An extremely desirable characteristic occasionally noticeable in the liquors and infusions of fine darjeelings, akin to the aroma emitted by black currant bushes.

Cream(y): Round, smooth the precipitate which is apparent when the liquor of a good strong tea cools. It is a combination of catechin with caffeine. This remains a solution in the hot tea infusions. On cooling, this is thrown out of solution and so remains suspended but after long standing settles at the bottom. A bright cream indicates a good tea, whereas a dull or muddy cream is indicative of an inferior tea.

Full: Strong tea without bitterness and possessing good color,

Fruity Flavor nuance found in quality teas such as oolongs and Keemuns. Also describes fruit flavored teas.

Remember the above are subjective taste characteristics that are "agreed on" in the tea drinking community at large.

So ultimately, it's a matter of degree of flavor elements, which mainly influences the taste of wu long or any tea for that matter. You be judge...and enjoy!

More tea terms!

Found this stuff on another cool tea website, this one focuses on Oolong aka Wu Long tea only.

What Influences Tea Taste

Tea taste is influenced by many factors: The time of year it's picked, which leaves are picked, the processing, the actual growing region, and the knowledge of the vendor. These are all major influences in the final taste of whichever tea you enjoy whether Wu-long, green, Pu-erh etc...

The good news is there are such a wide variety of amazing tasting teas to be discovered that understanding what words are used to describe the taste is a big help in choosing a tea.

Let's talk about descriptive terms related to all types of teas

Remember, this is subjective and varies from person to person!

Here are some basic tea taste concepts:

• Aroma: The odor of the tea as it steams from your cup. The more complex the better, often called a "bouquet".
• Astringency: the polyphenols in tea (the healthy antioxidants) create a "puckery" sensation usually on the side of the tongue.
• Body: The sensation of weight experienced in the mouth. Usually, thin, medium, full.
• Full: Describes liquor possessing color, strength, substance and roundness, as opposed to empty.
• Thick: Describes liquor having substance, but not necessarily strength.
• Thin/weak: Describes tea liquor lacking thickness and strength.
• Toasty - describes the liquor of the brewed tea. Usually this term is used when the tea is "over fired" during the manufacturing process. (Can be bad but not always).

Terms Descriptive of Poor Taste - All Teas

Bakey: Usually occurs when a tea is subjected to higher than normal temperatures during the baking process. Typically unpleasant to the taste.

Cheesy: An undesirable character suggestive of slightly rancid butter, generally attributed to insufficiently seasoned or inferior chest battens.

Common: Inferior teas with little or no distingushing character. Plain. Grocery store teas fall into this catagory. Better worse than plain!

Earthy: Can also be described as moldy, musty, dank etc... Typically occurs when teas are stored under poor conditions.

Empty: When the tea liquor lacks body and substance, this term is appropriate.

Woody: Tea taster's term indicating an undesirable grassy characteristic.

Terms Descriptive of Good Taste - All Teas.

Biscuity: Tea taster's expression, often used with Assam teas that have been fired well but not overly so. A not unpleasant character reminiscent of biscuits.

Black Currant: An extremely desirable characteristic occasionally noticeable in the liquors and infusions of fine darjeelings, akin to the aroma emitted by black currant bushes.

Cream(y): Round, smooth the precipitate which is apparent when the liquor of a good strong tea cools. It is a combination of catechin with caffeine. This remains a solution in the hot tea infusions. On cooling, this is thrown out of solution and so remains suspended but after long standing settles at the bottom. A bright cream indicates a good tea, whereas a dull or muddy cream is indicative of an inferior tea.

Full: Strong tea without bitterness and possessing good color,

Fruity Flavor nuance found in quality teas such as oolongs and Keemuns. Also describes fruit flavored teas.

Remember the above are subjective taste characteristics that are "agreed on" in the tea drinking community at large.

So ultimately, it's a matter of degree of flavor elements, which mainly influences the taste of wu long or any tea for that matter. You be judge...and enjoy!

http://www.wulongtea-info.com

Hopefully I got the url correct here.

This is the site I got the above information from.

I love copy and paste... ^_^

Btw two things:

Firstly, I am finally getting my courage up and playing the Japanese version of Pokemon Ruby at last! It's not as difficult to understand as I had feared... YET!

And secondly, Steve Jobs died which SUX.

Amazingly creative guy.

We (the world) lost a special person today.

I feel kinda sad, even though I am not a Mac fan.

:(

At least he isn't suffering anymore, but it still sux big time that he's gone.

Once again I return to my love: Tea.

I really do enjoy tea.

Not just drinking it but talking about it, thinking about it, buying it, comparing teas, learning new things about tea.

I do love drinking it though.

:)

I got this list from a Google search, but I also found the list on a cute website which I want to try and add to my blogroll.

Here is the list, it is of tea terms.

Agony of the leaves~An expression describing the relaxation of curled leaves during steeping.

Anhui~A major black tea producing region of China.

Aroma~The characteristic fragrance of brewed tea, imparted by its essential oils.

Assam~A type of tea grown in the state of Assam, India, known for its strong, deep red brewed color.

Astringent~A term describing the dry taste in the mouth left by teas high in unoxidized polyphenols.

Autumnal~A term describing tea harvested late in the growing season.

Bakey~A term describing overfired teas.

Bergamot~The essential oil of the bergamot orange, which is mixed with black tea to give Earl Grey tea its characteristic flavor.

Billy~An Australian term describing a tin pot used for boiling tea over an open fire.

Biscuity~A term describing tea that has been well fired, often associated with Assam teas.

Black tea~Green tea leaves that have been oxidized, or fermented, imparting a characteristic reddish brew. The most common type of tea worldwide.

Blend~A combination of different types of teas for flavor consistency from season to season.

Bloom~A term describing the sheen of the tea leaf.

Body~A term describing the sense of fullness that the brewed tea imparts.

Bold~A term describing large leaf cut tea.

Brassy~A term describing an unpleasant acidic taste, associated with improper withering of the tea leaves.

Break~An auction term describing a tea lot for sale, usually at least 18 chests.

Brick tea~Tea leaves that have been steamed and compressed into bricks; the bricks are then shaved and brewed with butter and salt and served as a soup.

Bright~A term describing a light-colored leaf or its resulting bright red brew.

Brisk~A term describing a tea that is very astringent; also a Lipton trademark.

Broken~A term describing tea leaves that have been processed through a cutter, reducing leaf size.

Caffeine~A stimulating compound found in tea.

Cambric tea~A weak tea infusion with large proportions of milk and sugar.

Catechins~A class of polyphenol found in high concentrations in green tea, and lower and varied concentrations in black teas.

Ceylon~Teas from Sri Lanka.

Cha~Romanized spelling of the Chinese and Japanese characters for tea.

Chai~Indian term for tea, often short for masala chai, or spiced tea, which is made from strong black tea combined with milk, sugar, and spices.

Chest~A traditional container for shipping tea from the plantation typically made of wood with an aluminum lining.

Chesty~A term describing tea that has taken on the undesirable smell or taste of the wooden chest in which it was shipped.

Chunmee~A grade of curled Chinese tea.

Congou~A general term for Chinese black tea, derived from gongfu, defined below.

Coppery~A term describing a reddish infusion, associated with black teas of high quality.

CTC~An acronym for Crush, Tear, and Curl, a manufacturing process to create tea leaves that impart a stronger infusion.

Darjeeling~Tea grown in the Darjeeling region of India, near the Himalayas. 

Darjeeling teas are usually highly astringent.

Dhool~A term describing the coppery, fermenting tea leaf.

Dust~The smallest grade of tea, often used in tea bags because it creates a quick infusion.

Earl Grey~Black tea scented with bergamot, defined above.

Fannings~Leaf particles that have been sifted out of high quality teas.

Fermentation~The process of oxidizing green tea leaves to make black and oolong teas.

Fibrous~A term describing teas that contain a high percentage of fannings.

Firing~The process of rapidly heating the tea leaves, with hot air or in a wok, to stop fermentation and dry the leaves for a finished product.

Flat~A term describing teas that lack astringency.

Flowery~A grading term that indicates leaves with light-colored tips.

Flush~The freshly-picked tea leaves, including the bud and the top two leaves of the tea plant.

Formosa~Tea produced in Taiwan; primarily Oolong teas

Full~A term describing a strong, vibrant tea infusion.

Genmaicha~Green tea with toasted rice.

Golden~A term describing the orange-colored tips on high quality tea leaves.

Gong fu~A Chinese term meaning performed with care; describes a style of brewing that involves many repeated short infusions in a small pot.

Grainy~A term describing high quality CTC teas.

Green~Unfermented, dried tea, traditionally found primarily in China and Japan, but becoming increasing popular in the West due to purported health benefits.

Gunpowder~Green tea that has been rolled into pellets, which unfurl in hot water to brew.

Gyokuro~A Japanese term meaning pearl dew, referring to green tea produced from shaded plants.

Hard~A term describing pungent tea, often positively associated with Assam teas.

Harsh~A term describing bitter teas.

Heavy~A term describing a full, deep-colored infusion without astringency.

Hyson~A Chinese term meaning flourishing spring associated with green teas, and a brand of tea popular in the eighteenth century.

Iced Tea~Tea brewed and served chilled

Jasmine~Black Pouchong tea scented with jasmine flowers.

Keemun~Black tea from central China, typically hand-rolled and fired.

Lapsang souchong~A Chinese black tea that is fired over a pinewood fire for a characteristically smoky aroma and flavor.

Light~A term describing tea that produces a weak infusion.

Malty~A term describing slightly over-fired tea, sometimes desirable.

Metallic~A term describing the dry taste of some teas.

Muddy~A term describing a dull, brownish infusion

Nose~A synonym for aroma, defined above.

Oolong~A lightly fermented style of tea, typically using larger leaf grades.

Orange pekoe~A grade of large, whole leaf tea; does not describe flavor.

Orthodox~A processing method that imitates the larger leaf styles of hand-produced teas.

Pan-fired~A term describing that has been fired in a wok.

Pekoe~A grade of small, whole leaf tea, from the Chinese term baihao, which refers to the white hairs of the new buds on the tea plant.

Plain~A term describing a dull, sour infusion.

Plucking~The process of harvesting the tea by cutting the flush from the growing tea plant.

Polyphenols~Astringent compounds found in tea.

Pu erh~A type of black tea that has been microbiologically fermented, associated with the Yunnan province of China.

Pungent~A term describing highly astringent tea.

Raw~A term describing bitter tea.

Rolling~The process of crushing the leaves to activate certain enzymes and initiate fermentation; also results in the curled appearance of the final tea leaf.

Self-drinking~A term describing full-bodied tea that does not need to be blended.

Smoky~A term describing teas fired over an open fire, resulting in exposure to wood smoke.

Soft~A term describing under fermented tea.

Souchong~Large leaf teas harvested from the third and fourth leaf of the tea plant.

Stalk~A term describing teas that contain pieces of stalk from poor plucking.

Tannin~A misleading term referring to tea polyphenols, which are different than the tannic acid polyphenols associated with other plants such as grapes.

Tarry~Another term describing smoky teas, defined above.

Tat~A wire mesh or burlap apparatus used to lay the leaves out for withering and fermentation.

Theaflavins~Orange-red potyphenols unique to fermented black teas, and a compound formed from catechins.

Theanine~An amino acid unique to tea.

Theine~A synonym for caffeine.

Ti kuan yin~Meaning iron goddess of mercy, an especially dark and fragrant type of Oolong tea.

Tippy~A term describing high quality teas differentiated by the white or golden tips of the leaves.

Tisane~Herbal tea, that is teas produced from the leaves of plants other than the tea plant.

Tuocha~A type of brick tea using pu erh tea pressed into a bowl-shaped brick.

Two and a bud~A term describing the part of the tea plant that is typically harvested, that is, the top two leaves and the bud. See also Flush.

White~A type of very light green tea; the term refers to the white hairs on the picked tea bud.

Winey~A term describing aged, mellow teas, as with some Keemun teas.

Withering~The process of allowing the fresh leaves to dry after plucking, before fermentation.

Woody~A term describing an unpleasant hay taste in black tea.

Yixing~Pronounced ee-hsing, a region in China known for its purple clay, and the unglazed teapots produced from it.

Yunnan~Spicy tea grown in the Yunnan province, in the southwest of China.

Notes by me: 

Some Chai does not actually contain tea, it is just the spice. I like both. That is, in my country this is how things are. We have a lot of South-East Asians here. 

Also, most of our teas in the supermarket here seem to be not very good quality but I still like them. I figure if I don't like everything, I will never be happy.

But I still prefer larger leaves and more complex blends of course. :D

Here is the link to that cute website I found which has the same list.

http://www.persimmontreeblog.com/glossary-of-tea-terms/

Man, I just love tea, it really does make me feel calm. 

I wanted to work with tea somehow, but how do you do that? 

Especially in a country like mine which is very limited and has a terrible reputation for small business failure. 

I wanted to work in a tea shop (not like a cafe, like a real tea-blending place) maybe I should try and look for somewhere.

Hmmmmm.