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Glossary/Ingredients

Ingredients

Base ingredients used in specialty beverages.

Herbs

(8)

Basil

Bay Leaf

Huacatay

Lemon Verbena

Pandan

Rhododendron

Wild harvested in northern forests of Quebec

Rosemary

Shiso

1 varieties
Red Shiso

Fruits

(6)

Buddha's Hand

Cascara

1 varieties
Colombian Cascara

Citron

Grapefruit

Kaffir Lime

Verjus

Flowers

(3)

Geranium

1 varieties
Lemon Geranium

Jasmine Buds

Snow Chrysanthemum

Hardy varietal from China's Kunlun Mountain area; spends nearly half its life buried under snow

Tea (Camellia sinensis)

(1)

Camellia Sinensis

8 varieties

Cultivars

IzumiKanaya IbukiKoushunSeisoYabukita

Processing Categories

Black Tea(2)
—Lapsang Souchong
—Wakōcha
Green Tea(6)
—Gyokuro
—Kukicha
—Mao Feng
—Matcha
—Roasted Green Tea
—Hojicha
—Sencha
—Asamushi Sencha—Chumushi Sencha—Fukamushi Sencha
Oolong Tea(3)
—Da Hong Pao
—Qi Dan
—Japanese Oolong Tea
—Wen Shan Bao Zhong

Bark & Wood

(1)

French Oak

Spices

(2)

Jalapeño

Vanilla

1 varieties
Ugandan Vanilla

Seeds & Nuts

(4)

Buckwheat

Cacao

1 varieties
Cacao Shells

Coffee

1 varieties
Specialty Decaf Coffee

Hazelnut

1 varieties
Piedmont Hazelnuts

Sugars & Sweeteners

(1)

Honey

Beyond Wine

The canonical reference for specialty non-alcoholic beverages. Producer profiles, pairing guides, and restaurant programs.

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