| Baggy |
| An unpleasant taste, normally resulting from the tea being carried or wrapped in unlined hessian bags. |
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| Bakey |
| An over-fired tea with the result that too much moisture has been driven off the leaf while drying. |
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| Ball tea |
| China tea compressed in a ball to protect it against atmospheric changes. |
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| Basket-fired |
| Japan tea that has been cured in baskets by firing or drying. |
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| Billy tea |
| Tea made by Australian bushmen in billy cans. |
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| Biscuity |
| A pleasant aroma often found in well-fired Assam. |
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| Bitter |
| An unpleasant taste associated with raw teas. |
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| Bitter tea |
| Tea brewing method used in Cashmere. Tea is boiled in a tinned copper vessel, red potash, aniseed and salt are added before it is served from a brass or copper, tinlined teapot. |
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| Black |
| A black appearance is desirable preferably with 'bloom'. |
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| Black tea |
| Tea that has been fired or dried after the fermentation or oxidisation period of manufacture. |
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| Blackish |
| A satisfactory appearance for CTC type teas. Denotes careful sorting. |
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| Blend |
| Tea taster who decides on the proportions of each different tea required to produce the flavour of a given blend. |
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| Bloom |
| A sign of good manufacture and sorting (where reduction of leaf has taken place before firing) a 'sheen' that has not been lost through over-handling or over-sorting. |
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| Body |
| A liquor having both fullness and strength as opposed to being thin. |
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| Bohea |
| Tea from the Wu-i Hills in Fukien, China. Originally was applied to black China tea and to tea from Indonesia. In the 18th century Bohea (Bo-hee) was the name given to the tea drink. |
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| Bold |
| Particles of leaf which are too large for the particular grade. |
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| Brassy |
| Unpleasant metallic quality similar to brass. Usually associated with unwithered tea. |
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| Break |
| An amount of tea, comprising a given number of chests or sacks of tea. |
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| Brick tea |
| Common grades of China and Japan tea mixed with stalk and dust and moulded into bricks under high pressure. Originally, these bricks were used by Asian travellers as a convenient way of carrying the tea they needed to drink and the bricks were also used to barter for other goods. |
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| Bright |
| Denotes a lively fresh tea with good keeping quality. |
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| Bright |
| A lively bright appearance, which usually indicates that the tea will produce a bright liquor. |
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| Brisk |
| The most 'live' characteristic. Results from good manufacture. |
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| Broker |
| A tea taster who negotiates the selling of tea from producers, or the buying of tea for packers and dealers, for a brokerage fee from the party on whose behalf the broker is working. |
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| Brown |
| A brown appearance in CTC type teas that normally indicates overly harsh treatment of leaf. |
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| Burned |
| Taint caused by extreme over drying during manufacture. |
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| Butter tea |
| Boiled tea mixed with salt and soda, then strained into an urn containing butter and dried ground cereal (often barley) and churned. Butter tea is served in a basin and often a lump of butter is added when serving. It was served in Tibet and then in India. |
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