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.