| Taint |
| Characteristic or taste that is foreign to tea such as oil, garlic etc. Often due to the tea being stored next to other commodities with strong characteristics of their own. |
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| Tannin |
| The name the tea trade worldwide gives to polyphenols contained in tea. Polyphenols are responsible for the pungency of tea and give its taste. |
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| Tanzania |
| African tea producing country. |
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| Tarry |
| The smoky aroma and taste associated with a smoked black tea such as Lapsang Souchong. |
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| Tarry |
| A smoky aroma unless a Lapsang Souchong tea which should not be there. |
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| Tea factory |
| Factory where the plucked leaf is made or manufactured into black or green tea. |
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| Tea taster |
| An expert judge of leaf and cup quality tea at all stages of production, brokerage blending and final packaging. |
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| Tea tree |
| A tea bush or plant which has been allowed to return to its wild state and grow back into a tree. |
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| Terai |
| A North Indian tea growing district just below the Darjeeling district. |
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| Thick |
| Liquor with good color and strength. |
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| Thin |
| An insipid light liquor that lacks desirable characteristics. |
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| Tip |
| A sign of fine plucking apparent in top grades of tea. |
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| Tip |
| The bud leaves on a tea bush. |
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| Twankay |
| A low grade China green tea. This word was corrupted Twanky, which was applied to the men manning the ships bringing tea back from China. These ships often foundered on reaching the British coast and the bodies of Twankys would be washed ashore to be found by their widows - hence the name given to the Aladdin character 'Widow Twanky' by a Victorian impresario. |
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