Definition: The impact of growing location and plant material on the final flavor of a given food or beverage. This term was developed by the French wine industry, but has since been applied to the tea, coffee and chocolate industries worldwide. It is generally used as an umbrella term for the individual factors that influence the final flavor of a plant-based food, such as plant varietals, soil type, precipitation, climate and sun exposure.
Pronunciation: terr-WARH
