| Alfred_University\'s_Special_Collections_and_Archives_in_Herrick_Memorial_Library The repository for official and unofficial records that document the university's history. Mission statement and description of the collections. |
| Alverno_College_(Milwaukee,_WI)_Archives Finding aids, contact information and virtual exhibits. Features a timeline of the history of the College. |
| Archives_Hub_(UK) A major national gateway to archive collections held in UK universities and colleges, forming part of the National Archives Network. |
| Archives_of_the_University_of_Notre_Dame Collection of papers of prominent Catholic institutions and individuals, as well as records of the university. |
| Auburn_University Inventories, subject-based collection lists, records management policies and forms, and an archives tutorial. Site features links to Alabama history websites, and an exhibit of photographs of and fac |
| Australian_Digital_Theses_(ADT)_Program A project to create a national collaborative distributed database of digitised theses produced at Australian universities. The ADT database provides access to PhD and Masters by Research theses only |
| Brandeis_University_(Waltham,_MA)_-_Robert_D__Farber_University_Archives_and_Special_Collections_Department Includes inventories, subject-based listings, and records management policies and schedules. Features several exhibits on the history of the University. |
| Central_Valley_Political_Archive Provides access to the papers of U.S. congressmen and state legislators. Topics include water, reclamation, crime, education, transportation, and agriculture. |
| Cornell_University_Archives Inventories, records management policies, and exhibits. Features some online archival content including digitized campus photographs, speech transcripts, and electronic records. |
| Curtin_University_of_Technology_(Australia)_Records_and_Archives_Office Policies and procedures for records management, electronic records management, and transfer to the Archives. Much of the site is restricted to internal users. |
| Drew_University_Library__Special_Collections Includes letters of the Wesley family, Methodist periodicals, Maser and Prinster prayer books, hymnology collection and 19th century pamphlets, as well as documents of Bela Kornitzer, Eliot Porter, Ge |
| Duke_University_Archives Indexes to campus publications, collection descriptions, and contact information. Features articles on Duke University history, University administration and governance, Duke athletics, and the campu |
| East_Carolina_University_-_University_Archives Includes contact and other basic information, illustrated inventories, and records management resources. Features include access to a database of university publications. |
| Gateway_to_Archives_of_Scottish_Higher_Education GASHE is a project to provide online access to collection descriptions for the archives of Scottish universities. Ten institutions are currently participating, including the Glasgow School of Art, th |
| Glasgow_University_Archive_Services Research resource centre for history of the University of Glasgow and Scottish business. Subject strengths: records management, archival training, education, science, industry, art, architecture, ban |
| Harvard_University_Archives Includes inventories, holdings summary, subject-based collection guides, access policies and procedures, and contact information. Features include a digital version of The Harvard Book--an illustrate |
| Imperial_College_of_Science,_Technology_and_Medicine_Archives Holdings the papers of some of the most significant names of the nineteenth century scientific world. Description, catalogues, publications. |
| Iowa_State_University_Archives Includes inventories, exhibits, transfer guidelines, and contact information. |
| Marquette_University_Archives Features access to finding aids, visitor information, and an electronic pathfinder for undergraduate research topics. |
| McGill_University_(Montreal,_Canada)_Archives Inventories, records management policies and retention schedules, and transfer guidelines. Features a survey on managing university web sites, and a photograph exhibit on student life. |
| Michigan_State_University_Archives_and_Historical_Collections Features instructions for the University Records Program, online exhibits, collection descriptions, and information on services for faculty and staff. |
| Northeastern_University_Libraries_Archives_and_Special_Collections Collects records from Northeastern University and from social justice organizations serving Boston's diverse, under-documented populations. Site includes information about the collections and how to u |
| Northwestern_University_Archives Includes inventories, donor instructions, exhibits, and contact information. Features biographies and photographs of notable Northwestern alumni. |
| Oberlin_College_Archives The Oberlin College Archives holds the permanently valuable records of the institution as well as those of individuals, families and organizations affiliated with Oberlin College or the town of Oberli |
| Ohio_State_University_Archives Records retention schedules, exhibits and contact information. Features inventories and exhibits from the Byrd Polar Research Center Archival Program. |
| Oregon_State_University_Archives Contains retention schedule for all university records; illustrated guides to historical records, emphasizing agriculture, forestry, engineering, and marine resources; and photographic exhibits. Feat |
| Oxford_University_Archives List of collections, policies and procedures, and a history of the archives. |
| Rutgers_University_Archives Exhibits on Rutgers history, inventories, and contact information. Features collection management and development policy. |
| Scripps_Institution_of_Oceanography_(UC_San_Diego)_Archives Inventories, contact information, and access policies. Features a chronology and bibliography on the history of the Institution, and digitized photographs. |
| Syracuse_University_Archives_and_Records_Management Web site features retention schedules, online exhibits, collection descriptions, and articles on Syracuse University history. |
| Texas_A&M_University_Cushing_Memorial_Library_and_Archives Features history, collections, exhibits, services, and news. |
| Trent_University_(Ontario,_Canada)_Archives Houses private manuscripts and regional collections as well as university records. Includes subject guides, inventories, an archives tutorial, an administrative history of the University, and some di |
| Tufts_University_Digital_Collections_and_Archives Records management policies and procedures, an image database, inventories, and contact information. Features a searchable and browsable encyclopedia of Tufts history. |
| Tulane_University_Archives Brief collection overview. |
| UCLA_University_Archives Subject-based holdings guides, inventories, transfer guidelines and contact information. |
| University_at_Buffalo_-_University_Archives Includes collection descriptions, finding aids, contact information, access policies and procedures. The site features detailed UB histories and online exhibits with photographs, sound files, and pdf |
| University_of_Alberta_Archives Web site includes visitor information, a history of the Archives, a guide to the holdings, and resources for University records management. |
| University_of_British_Columbia_Archives_and_Records_Management_Services Inventories, records management policies and procedures, and exhibits. Features a searchable photograph and publications database, and an illustrated chronology of UBC history. |
| University_of_California,_Berkeley_-_The_Bancroft_Library The Bancroft includes subject-based collections as well as the University of California systemwide records and the Berkeley campus archives. The site includes inventories, and contact and access info |
| University_of_California,_Irvine_University_Archives Features topical guides and help pages for transferring records to the Archives. |
Tea Glossary
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agony
of the leaves:
expression
describing the unfurling of rolled or twisted leaves during steeping
anhui:
one
of the major black tea producing regions in China
aroma:
fragran
flavor of brewed leaf, consisting of the essential oils of tea
assam:
Tea
grown in the state of Assam, in India. These (generally black) teas
are known for their strong, deep red infusions.
astringency:
the
drying sensation in the mouth caused by teas high in unoxidized
polyphenols.
autumnal:
tea
produced late in the growing season
bakey:
tea
taster expression for overfired teas
bergamot:
essential
oil of the bergamot orange used to flavor a black tea base to make
Earl Grey tea
billy:
Australian
term referring to tin pot with wire handle to suspend over an open
fire in which tea is boiled
biscuity:
tea
taster's expression, often used with Assam teas that have been fired
well but not overly so
black:
the
most common form of tea worldwide. prepared from green tea leaves
which have been allowed to oxidize, or ferment, to form a reddish
brew.
blend:
mixture
of teas, usually to promote consistency between growing seasons
bloom:
tea
taster's term to describe sheen or lustre present to finished leaf
body:
tea
taster's term to denote a full strength brew
bold:
large
leaf cut tea
brassy:
unpleasant
acidic bite from improperly withered tea
break:
auction
term referring to a lot for sale, usually 18 chests or more.
brick
tea:
tea
leaves that have been steamed and compressed into bricks. Tea is
typically shaved and boiled with butter and salt to make a soup
bright:
denotes
a bright red brew or light leaf, as opposed to a dull brown or black
color.
brisk:
a
tea high in astringency. Also a trademarked characteristic of Lipton
tea.
broken:
smaller
leaf style usually created during manufacture by passing the leaf
through a cutter
caffeine:
stimulating
compound present in tea
cambric
tea:
a
very weak tea infusion in an excess of milk and sugar
catechins:
class
of polyphenol present in high concentrations in green tea, but found
in varying levels in other teas derived from the teaplant
ceylon:
teas
made in Sri Lanka
cha:
tea.
Romanized spelling of Chinese and Japanese character referring to
tea.
chai:
tea.
Often refers to masala chai, or spiced tea, a strong black tea
infused with milk, sugar, and spices.
chest:
classical
tea package, usually made of wood and aluminum-lines, used to ship
tea from plantation
chesty:
tea
taster's term signifying off odor in tea from the wood in the tea
chest
chunmee:
a
grade of Chinese tea with a curled shape.
congou:
a
general name for Chinese black tea, derived from gongfu.
coppery:
bright
infusion of good quality black tea
ctc:
stands
for Crush, Tear, and Curl, a machine-based process which macerates
the leaves by pressing through counter-rotating rollers to create a
stronger, more coloury tea.
darjeeling:
Tea
grown in the Darjeeling region, a mountainous area around the
Himalayas, of India. These (generally black) teas are well known for
their crisp astringency.
dhool:
refers
to the tea leaf during fermentation, noted for its coppery color.
dust:
the
smallest grade of tea, this is typically associated with lower
quality, but is prized for its quick extraction and is commonly used
in teabags.
earl
grey:
Black
tea that is scented with the essential oil of bergamot, a citrus.
fannings:
small,
grainy particles of leaf sifted out of better grade teas
fermentation:
used
in the process of preparing black and oolong tea, this step involves
allowing the natural browning enzymes present in tea leaf to oxidize
fresh green tea leaves and to impart the darker brown-red color and
characteristic aroma.
fibrous:
teas
which contain a large percentage of fannings
firing:
the
process of rapidly heating the leaf, either with hot air or in a
wok, to quickly halt fermentation and dry the leaf to its final
product.
flat:
teas
lacking astringency or briskness
flowery:
used
in grading the size of tea, it typically indicates a leaf style with
more of the lighter colored tips.
flush:
the
freshly-picked tea leaves, typically comprising the bud and first
two leaves of the growing tea shoot.
formosa:
tea
produced in Taiwan, typically oolong teas
full:
strong
tea without bitterness and posessing good color
genmaicha:
green
tea with toasted rice
golden:
denoting
the orange colored tip present in high quality black tea
gong
fu:
meaning
performed with care, this typically refers to a style of brewing
with many repeated short infusions.
gongfu:
meaning
performed with care, this typically refers to a style of brewing
with many repeated short infusions of leaf in a miniature pot.
grainy:
term
used to describe high quality CTC teas
green:
unfermented,
dried tea, more commonly found in China and Japan.
gunpowder:
a
green tea which is rolled into pellets which unfurl in hot water.
gyokuro:
Japanese
green tea produced from shaded plants. "Pearl Dew"
hard:
pungent
tea, desired in some Assam teas
harsh:
bitter
teas
heavy:
a
thick, colory infusion with little briskness or astringency
hyson:
chinese
green teas. Brand of tea in common usage during 18th century.
"flourishing spring".
jasmine:
black
tea scented with jasmine flowers, typically made with green Pouchong
tea as the base
keemun:
black
tea from central China, typically hand rolled and fired.
lapsang
souchong:
A
Chinese black tea which is fired (dried) over a smoky (pine wood)
fire to impart its characteristic smoky flavor.
light:
liquor
lacking body or thickness
malty:
slightly
over-fired tea, sometimes desirable
metallic:
tea
taster's term to denote coppery taste of some teas
muddy:
tea
taster's term to denote a dull, blackish color of the infusion
nose:
the
aroma of the tea
oolong:
A
form of tea characterized by lighter brews and larger leaf styles.
This tea is typically understood as a lightly fermented tea, between
green and black tea on a continuum.
orange
pekoe:
Referring
to size of leaf, not quality or flavor, this term indicates a
larger-size grade of whole leaf teas.
orthodox:
prepared
using a technique which leads to larger leaf styles mirroring
hand-produced teas.
pan
fired:
tea
that is steamed and then agitated in an iron wok over a fire
pekoe:
derived
from baihao, the white hairs of the new buds on the tea
shrub, this term currently refers to the smaller-size grade of whole
leaf teas.
plain:
tea
taster's term to denote dull liquor with sour taste
plucking:
the
process of harvesting the tea by cutting the flush from the growing
tea shrub.
polyphenols:
astringent
compounds present in tea
pu
erh:
a
type of tea most notably from the Yunnan province of China. Damp
green tea that has been fermented microbiologically to a black leaf.
puerh:
a
type of tea most notably from the Yunnan province of China. Damp
green tea that has been fermented microbiologically to a black leaf.
pungent:
tea
taster's term to denote a very astringent tea
rawness:
bitter
taste
rolling:
the
process of crushing the leaves to initiate fermentation and impart
twist.
self
drinking:
rounded,
well bodied tea that can be served unblended
smoky:
tea
taster's term for teas that have been fired over smoky flames,
imparting a smoky flavor
soft:
tea
taster's term for underfermented teas
souchong:
term
for large leaf teas derived from the third and fourth leaf of the
tea shoot
stalk:
describes
teas with presence of red stalk pieces from a hard plucking
tannin:
erroneous
term referring to the astringent polyphenols of tea, unrelated to
tannic acid polyphenols of other plants
tarry:
tea
taster's term for teas that have been fired over smoky flames,
imparting a smoky flavor
tat:
shelf
made of wire mesh or burlap used to spread the leaves out for
withering and fermentation
tea:
theaflavins:
orange
red potyphenols unique to fermented teas such as black tea, and
formed from the condensation of two catechins
theanine:
unique
amino acid in tea.
theine:
synonym
for caffeine
ti
kuan yin:
"Iron
Goddessof Mercy"- a distinctive type of oolong tea typically
longer-fermented and possessing a darker-colored but fragrant brew
tippy:
teas
with white or golden tips, indicating high quality
tisane:
teas
produced from the leaves of plants other than the tea plant, herbal
tea.
tuocha:
bowl
tea. A form of brick tea comprised of pu-erh tea pressed into a bowl
shaped cake.
twist:
Before
fermentation, the leaves need to be crushed to initiate oxidation.
This imparts the curled appearance of the finished leaf.
two
and a bud:
the
ideal plucked tea for production, consisting of the new tea shoot
and the first two leaves
white:
a
special type of green tea. Distinguished by the presence of the
white hairs of the tea flush (baihao) and a lighter green, almost
clear, infusion.
winey:
mellow
quality, characteristic of some Keemun teas which have been given
time to age
withering:
the
first step in production of most teas. Involves letting the fresh
leaves wither for some period of time after plucking to reduce
moisture content.
woody:
tea
taster's term indicating an undesirable grass or hay flavor in black
tea
yixing:
pronounced
ee-hsing, this region in China is noted for its purple clay, used to
produce distinctive unglazed teapots.
yunnan:
Tea
grown in the Yunnan province, in the southwest of China. These black
teas are known for their spicy character. This region also produces
Pu-Erh tea.
Copyright © 1998 Tealand.
All rights reserved.
Revised:
November 15, 2008.
