Assam – Black tea from Assam, India. Dry leaf is neat, well-twisted, with black, copper, and mahogany leaves that possibly include gold tips. Nose is slightly sweet. Wet leaf is coppery in color. Liquor is bright and clear, deeply colored amber with a rich full-bodied, malty flavor with pungent astringency.
Bai Hao/ Oriental Beauty –Moderately to heavily oxidized oolong from Taiwan. Open, curly leaf style of many colors. Liquor is deep, clear golden hue with no brown tones or excessive particulate from baking. Very aromatic leaf and liquor with distinctive ripe stone fruit and floral notes. Lush mouthfeel. Refined and delicate astringency; lingering aroma.
Breakfast Blend – Traditional black tea blend any origin. Astringent enough to withstand the addition of milk and sugar, but balanced enough to drink straight. Wet leaf is brown, coppery. Liquor is bright and clear with rich, reddish-brown hues. Medium to full bodied, and brisk.
Ceylon – Black orthodox leaf tea from Sri Lanka. Dry leaf is variable, including BOP, OP or Pekoe grades. Nose malty to citrusy. Wet leaf is copper in color with a citrus, woody, or cocoa aroma. Liquor is flavory and brisk with a brilliant clear color.
Chai – Masala chai is a black tea with varying admixture of spices depending on region. Tea is full and astringent enough to accept a dilution of milk and sugar without losing its flavor. Nose is spicy, typical with hints of cardamom, cinnamon, pepper and cloves. Wet leaf contains visible cut or whole spices. Liquor is reddish in color, medium-bodied, with balanced flavor.
Darjeeling – Black tea from Darjeeling, India. Dry leaf is mixed reddish brown, black and green leaf and can include silver tips. Nose of dry leaf is mildly floral, delicate and grassy. Wet leaf is colorful with a floral, clean, ripe muscatel aroma that hints of sweet hay. Liquor is clear, bright and can be greenish-gold to orange-brown in color. Liquor is complex, medium- to full-bodied, with a dry mouth-feel and floral, muscatel, fresh grass flavors, a brisk astringency and lingering finish.
Dragon Well – Longjing tea from Zhejiang Province, China. Dry leaf is neat, uniform, flat, yellow/green in color. Wet leaf includes buds and has a vegetal, nutty, aroma. Liquor is clear yellow to green in color. Flavor is buttery, smooth, medium-bodied,and slightly astringent with distinctive pan-fired toasty notes.
Earl Grey – Black tea of any variety and origin blended with bergamot citrus flavoring, oil or dried bergamot peel. Appearance of dry leaf depends on the blend. Bergamot oil is the predominant aroma with a fresh, pleasant citrus aroma on the wet leaves. Liquor is golden to copper, clear, and well balanced.
Jasmine – Green tea from China or Taiwan traditionally jasmine scented without added flavoring, herbs or other agents. Dry leaf is variable. Nose of dry leaf is floral. Wet leaf has a predominant natural jasmine aroma balanced with vegetal green tea aroma. Liquor is bright and clear, light to medium-bodied and golden to green in color. Flavor is balanced, floral, sweet, and slightly astringent.
Keemun – Black tea from Qi Men, Anhui Province, China. Dry leaf is small, black with neatly twisted leaves that may contain gold tip. Nose of the dry leaf is sweet and biscuity. Wet leaf is dark copper with a toasty and resiny aroma. Liquor is clear with a medium, burnt orange tint. Flavor is smooth, medium- to full-bodied, well-rounded with a mild astringency; may have piney, floral or winey-like notes.
Matcha – Ceremonial Japanese green tea manufactured from ground tencha leaves. Color of tea powder is brilliant green, with a noticeably sweet, fresh aroma. Should not have shades of yellow or brown. Froth is thick and creamy, with a brilliant green color. Flavor is mild, vegetal and sweet with no notes of raw astringency.
Sencha – Steamed green tea grown and processed in Japan. Dry leaf is flat, needle shaped and green. Nose of dry leaf is mildly grassy and sweet. Wet leaf is a rich green color with a fresh aroma. Liquor may be green to bright gold. The liquor is often not clear and may have particulate. Flavor is fresh, rich, medium to full-bodied, with grassy and briny notes.
Yunnan – Black tea from the Yunnan Province, China. Dry leaf is neatly twisted black to brown leaves that may contain gold tips. Nose of dry leaf is sweet, spicy, woodsy and sometimes fruity. Wet leaf is coppery and uniform. Liquor is golden-reddish brown. Full-bodied and complex flavors range from peppery to woodsy.
Black Tea – Black, fully oxidized tea of any variety and from any origin that does not meet the criteria for a Signature Famous Tea category.
Black Tea with other Botanicals – Black tea of any variety and from any origin blended with herbs, fruits, and/or spices that does not include any flavoring agents.
Flavored Black Tea – Black tea of any variety and from any origin blended with herbs, fruits, essential oils, spices and/or other flavoring agents.
Steamed Green Tea – Green tea of any variety and from any origin that is first processed by steam to denature the enzymes and does not meet the criteria for a Signature Famous Tea category.
Pan-Fired Green Tea – Green tea of any variety and from any origin that is not first processed by steam and does not meet the criteria for a Signature Famous Tea category.
Blended Green Tea – Green tea of any variety and from any origin blended with herbs, fruits, and/or spices that does not include any flavoring agents.
Flavored Green Tea – Green tea of any variety and from any origin blended with herbs, fruits, essential oils, spices and/or other flavoring agents.
Aged/ Baked Oolong Tea – Semi-balled or open leaf teas which undergo a post-production process of aging or heavy baking with the intent to significantly alter the original aroma or flavor. Leaf should be very dark, not brittle and burnt. Liquor is a deep gold-amber. Visible particulate from baking and firing is acceptable. Nose of dry leaf is roasted grains. Wet leaf aroma includes mesquite and pit fruit. Liquor is sweet and roasty, with concentrated flavor; should not be excessively smoky, indicating a smoked tea.
Green Oolong Tea – Lightly oxidized oolong, from any origin, that yields clear green or golden liquor. May be semi-balled teas such as Tung Ting, Ali Shan, and green or classic, lightly baked Ti Kuan Yin, as well as open leaf Pouchong.
Dark Oolong Tea – Open leaf Oolong tea of any origin that is more heavily oxidized and not aged or roasted. Including but not limited to: Phoenix Dan Congs, Shui Xian, Da Hong Pao and Rou Gui. Large, twisted or openly crumpled dark leaves. Very good examples will have noticeable aroma, such as pit fruits and spices, from the dry leaf itself. Liquor may be deep golden with yellow, amber, or brown tones. Some particulate from final firing is acceptable, but should not be excessive as to indicate a baked or aged tea. Very aromatic, with notes of peaches, apricots, roasted grains, orchids, honey, and fruit or nut tree blossoms (plum, almond, orange, etc). Smooth mouthfeel, deep and very lingering flavor and aroma.
Blended Oolong Tea – Oolong tea of any variety and from any origin blended with herbs, fruits, and/or spices that does not include any flavoring agents.
Flavored Oolong Tea – Oolong tea of any variety and from any origin blended with herbs, fruits, essential oils, spices and/or other flavoring agents.
Puer Tea – Straight puer tea, green or dark, loose or compressed.
Flavored Rooibos Blends – South African Rooibos blended with herbs, fruits, essential oils, spices and/or other flavoring agents.
White Tea – Made according to classical styles of processing. Leaves are not processed by frying or rolling, but by withered controls and gentle oven, cool drying and/or sun drying techniques, alone or in combination.
Blended White Tea – White tea of any variety and from any origin blended with herbs, fruits, and/or spices that does not include any flavoring agents.
Flavored White Tea – White tea of any variety and from any origin blended with herbs, fruits, essential oils, spices and/or other flavoring agents.
Flavored Fruit Blends – A flavored blend of any botanical from any origin blended with mostly fruit pieces.
Flavored Herbal Blends – Flavored botanical blends that do not contain Camellia sinensis or Rooibos. Rooibos blends are evaluated in February.
Unflavored Herbal Blends – Botanical blends that do not contain Camellia sinensis or Rooibos and do not use any flavoring agent.
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