Fannings - Small grainy particles of leaf sifted out of the graded tea. Sought after for tea bags as they give a good quick infusion.

Fermenting - Black tea is fermented (oxidized) due to the action of its own enzymes. Fermenting causes green polyphenols (catechins [antioxidants]) to change to orange red theaflavins and thearubigins (give characteristic color and flavor of black tea); fermenting takes 60-180 minutes.

Fibrous - Denotes the presence of fibre in fannings or dust grades

First Flush - The first growth of the season often the very best quality due to its relatively slow growth. "Second Flush" is

usually more plentiful, more consistent, but sometimes not such good flavor.

Flat - Lacking briskness and pungency.

Fluff - Thick hairy down or bloom on the tea leaf, which becomes loosened in the blending and sifting process. It is collected and used in the manufacture of caffeine and instant tea.

Flush - The new shoot of a tea bush consisting of two leaves and a bud as plucked for quality teas. It takes an average of 40 days for a leaf bud to develop into a shoot containing a full complement of leaves which is known as a flush.

Full - Strong tea, without bitterness, having colour and substance.

Fully Fired - Liquor from a tea that has been slightly over fired.

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