Tea Blog

To say that deciphering tea terminology is challenging would be a considerable understatement. There are hundreds—if not thousands—of tea varieties, many of which have multiple names, particularly those originating in China.

Take puerh, for example, which refers to a category of tea and is spelled in several different ways depending on the source. Even experienced tea writers may still debate the “correct” spelling.

Similarly, a well-known Chinese green tea may be called Green Snail Spring, Pi Lo Chun, or Bi Luo Chun, illustrating how translation and romanization lead to multiple naming conventions.

The confusion doesn’t end there. Traditional grading terms such as Orange Pekoe, Flowery Orange Pekoe, and Special Finest Tippy Golden Flowery Orange Pekoe add another layer of complexity, often leaving newcomers bewildered.

Making matters even more complicated are the many tea-related terms that have fallen out of common use. These often surface in older tea literature, such as in

this discussion of Joseph M. Walsh’s historical book on tea blending techniques
,
originally published in 1896.

Walsh’s work contains a wide range of terminology, some of which remains recognizable today—such as Oolong, Gunpowder, Souchong, and Pekoe.

Other somewhat familiar but less commonly used terms include Congou,

Bohea tea, an older term historically used for certain Chinese black teas
,
and

Hyson green tea, a traditional Chinese tea category once widely traded
,
along with older variations like Young Hyson and Hyson-skin.

Then there are truly obscure terms found mainly in historical texts. Examples include varieties such as Ankoi, Amoy, Foochow, and Saryune Oolong, as well as lesser-known Congou teas like Kaisow and Moning. Walsh also referenced “scented” teas such as Caper and green teas including Moyune, Hychow, Fychow, Tienke, and Pingsuey.

One particularly memorable archaic term is Twankay. Walsh described it as a large, loose-leaf tea with varying characteristics, while modern dictionaries define it more narrowly as a lower-grade green tea.

For those interested in exploring historical tea terminology further, see

this digitized version of Tea-Blending as a Fine Art by Joseph M. Walsh

as well as

this historical study of the Dutch East India Company’s tea trade with China
,
which provide valuable context on early tea commerce and classification.

Some of these historical tea types also played a role in major historical events. For example,

this analysis of the varieties of tea involved in the Boston Tea Party

explores which teas were likely thrown into Boston Harbor.

See also:

this explanation of orange pekoe grading terminology

this overview of descriptive taste terminology used in tea tasting

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