Glossary: F

Fannings

A very small size tea leaf, although larger than dust.

Fermentation

A term used to describe the processing of Oolong and Black teas. The actual chemical transformation, which takes place is actually oxidation.

Fibrous

A term used to identify pieces of stem in tea.

Fine

Teas of exceptional quality and flavour.

Flavonoids

One of a group of naturally-occurring phenolic compounds, many of which are plant pigments. Flavonoids are found in tea and have antioxidant properties.

Flavour

Very characteristic taste and aroma of fine teas, usually associated with high grown teas.

Flowery Orange Pekoe

A large leaf size containing an abundance of tip.

Fluoride

The ion of fluorine, created when fluorine combines with another element or group of elements. Fluoride protects teeth by becoming incorporated into a mineral called apatite, the major constituent of tooth enamel. Tea is one of the few naturally-occurring sources of fluoride.

Flush

The new growth on a tea plant consisting of a full complement of leaves. It takes about 40 days for a new bud to blossom into a flush.

Flying tea

A frothy, breakfast-time beverage from Malaysia. Flying tea or 'tea terbang' is hot, strong tea with plenty of condensed milk. The mixture is poured back and forth between two jugs from as high as the pourer's arm can reach, until the tea has developed a thick, frothy head.

Formosa

Tea grown on the island of Taiwan.

Free radicals

Highly reactive atoms or groups of atoms with a spare, unpaired electron. Free radicals cause damage to human cells, but their activity can be neutralised by antioxidants.

Full

A strong tea with good colour and no bitterness. Fullness of a tea can describe the viscosity and mouthfeel of the tea. A 'full' tea would possess thickness and body.

Fully Fired

Referring to a taste of the liquor equated with being slightly over fired.