Glossary

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Kukicha, "twig tea"

This tasty tea is made from the toasted stems and twigs of the tea plant. It has a beautiful golden brown color and has a lot of savory taste with less caffeine than ordinary tea. This tea is an excellent choice for those who seek a substitute for coffee, or are sensitive to caffeine.

Lapsang Souchong

Black Chinese tea that's been smoked over pine branches. Usually a dark red-brown tea with a smoky, musky flavor.

Lung Ching, "Dragon Well"

Delightful steamed green tea, which offers a tasty, light green cup with lots of flavor. The best is somewhat rare and often a little pricey.

Maple Syrup

Comes from sap of maple trees. It is 60% sucrose plus invert sugars; it is also high in potassium and calcium.

Maple Syrup Granules (Maple Sugar)

Dehydrated maple syrup. 93% sucrose, 1% to 3% invert sugars.

Masala Chai

A blend of black tea and spices such as cinnamon, cardamon, ginger, clove, carom, black pepper and star anise. The spice mixture varies from maker to maker, and generally focuses on the cardamon, ginger, and cinnamon with the black tea. The other spices in the mix add to the complexity of the flavor and the uniqueness of the brewer. Chai is very refreshing with milk and honey to sweeten its spicy bite.

Mixed Fruit Juice Concentrate

Peach, pear, grape, and pineapple juice are most commonly used. Contains sucrose, and some natural fructose.

Moroccan Mint

Green tea with fresh mint leaves. Traditionally taken with lots of sugar, to accompany large meals and settle the stomach.

Oolong Teas or Wu Lung, "Black Dragon"

Partially fermented tea with characteristics of both green and black teas. It appears half green, half black and tends to have fruity scents, however, this is a very diverse category of teas, ranging from very light green or gold to medium black. These are true connoisseur's teas, prone to nuances of flavor and scent much like fine wines.