Tea Terms Tea Terms (O-Z)

OP – Orange Pekoe. Not a type of tea. Refers to a large, almost whole leaf size. Has little to do with quality.

Orthodox – Tea processed in the traditional method, which is made from the top two leaves and bud of the tea plant and mechanically rolled resulting in a thin twisted leaf.

Origin – Where tea is grown and manufactured.

Oxidation – The process where macerated tea leaves exposed to oxygen begin to turn a dark red-amber color and develop complex flavor. See fermentation.

Plain – Characteristic of the liquor of a dull or thin tea.

Pluck – The handpicking of tea leaves.

Rolling – The process of macerating tea leaves which changes their shape and begins the enzymatic reaction that leads to flavor development.

Second Flush – The second leaf harvest period of the season. Second flush teas have fuller flavor, body, and color.

Strength – Describes teas that have a lot of flavor, color and aroma.

String-Tie – A mechanism by which Smith tea may be kept from thieves. There are more than 4,700 different ways to secure a Smith string-tie.

TGFOP1 – Tippy Golden Flowery Orange Pekoe, Grade #1. Full leaf, hand sorted tea with an abundance of tips, showing that the tea has been carefully plucked and sorted.

Thickness – Similar to body or strength.

Treehouse – A curious wooden structure high in the loft of the Teaworks. Also called the Clubhouse, Crow’s Nest, and Teamakers Retreat.

Varietal – An unblended tea from a particular origin.

Vegetative – Green teas often have qualities that are grassy or taste of green vegetables. Signifies freshness and quality.

Withering – The process of allowing tea leaves to naturally lose moisture and become soft and pliable for further manufacturing.

Zither – A stringed instrument beginning with Z, sometimes played by teamakers to add a little zing.