Glossary
There are many terms and expressions in the coffee and tea world that may be difficult to understand to the novice. We have compiled a list of the most commonly used terms for you. Click a letter below....
Terms begining with 'P'
Peaberry
Normally, each coffee cherry contains two beans. Occasionally, a cherry can form with only one bean and this is called peaberry; they are separated from other coffee and sold as its own distinctive grade.
Portafilter
The cupped handle on an espresso machine that holds the ground coffee during the brewing process.
Pan-Fired
A kind of Japan tea that is steamed then rolled in iron pans over charcoal fires.
Plucking plateau
The flat top of the tea bush from which the top two leaf and bud sprouts on sprigs are plucked.
Pouchong
A kind of scented China or Formosa tea so called from the Cantonese method of packing tea in small paper packet, each of which was supposed to be the produce of one choice of tea plant.
Powdery
Fine light dust as the tea people say meaning a very fine light leaf particle.
Pruning
Selective cutting back of the tea bush, to maintain its shape and help it stay productive
Pungent
Astringent with a good combination of briskness, brightness and strength.