Infusion is a process that involves the soaking or steeping of a substance (tea, oranges, cinnamon, other fruit, etc.) in hot liquid to extract...

Catechins is a class of polyphenol present in high concentrations in green tea, but found in varying levels in other teas derived from the tea...

Epigallocatechin gallate or EGCG is a healthy compound in green tea. EGCG is thought to have a protective action for the body's...

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.

Green tea with toasted rice.

The process of allowing the fresh leaves to dry after plucking, before fermentation.

The process of harvesting the tea by cutting the flush from the growing tea plant.

A stimulating compound found in tea.

The smallest grade of tea, often used in tea bags because it creates a quick infusion.

A type of very light green tea; the term refers to the white hairs on the picked tea bud.

Unfermented, dried tea, traditionally found primarily in China and Japan, but becoming increasing popular in the West due to purported health...

The process of oxidizing green tea leaves to make black and oolong teas.

A class of polyphenol found in high concentrations in green tea, and lower and varied concentrations in black teas.

A term describing the dry taste in the mouth left by teas high in unoxidized polyphenols.

The characteristic fragrance of brewed tea, imparted by its essential oils.