Tea Tasting Terminology

TERMS DESCRIBING DRY LEAF

BLACK: A black appearance is desirable ,preferably CREPY: A crimped appearance common with the larger MUSTY: A tea affected by mildew.
with "bloom". This term is used with grade brokens from orthodox manufacture,
Orthodox or Rotorvane manufacture. such as B.O.P NEAT: A grade having good "make" and size.

BLACKISH: This is a satisfactory appearance for CTC CURLY: The leaf appearance of whole leaf grade NOSE: Smell of the dry leaf.
and LTP manufacture teas and denotes orthodox teas such as O.P., as opposed to Winy
careful sorting.

BLOOM: A sign of good manufacture and sorting EVEN: True to the grade ands consisting of pieces of POWDERY: Fine light dust.
(where the reduction of leaf has mainly leaf of quite even size.
taken place before firing). A "sheen"
which has not been removed by over-
handling or over-sorting.

BOLD: Particles of leaf which are too large for FLAKEY: Flat, open and often light in texture. RAGGED: An uneven badly manufactured and
the particular grade. graded tea.

BROWN: A brown appearance, with CTC and LTP GREY: Caused by too much abrasion during sorting. STALK & Should be minimal in primary or top grades,
manufacture, normally reflects too hard FIBRE but generally unavoidable in the lower
treatment of the leaf. grades of an assortment.

CHESTY: Inferior or unseasoned packing materials GRAINY: Describes well made CTC or LTP primary grades TIP: A sign of fine plucking and apparent in the
cause this taint. more particularly Pekoe Dust and Dust 1 grades. top grades of Orthodox manufacture.

CHOPPY: Orthodox (or Rotovane) manufacture leaf LEAFY: Orthodox manufacture leaf tending to be on the UNEVEN & "Uneven" pieces of leaf usually indicative
which has to be cut by a "breaker" during large or long side. MIXED: of poor sorting and not true to the particular
sorting. grade.

CHUNKY: A very large Broken from Orthodox LIGHT: A tea in weight and of poor density. WELL Applicable to Orthodox manufacture.
manufacture. Sometimes flakey. TWISTED: Often referred to as "well made" or "
"rolled" and used for describing
whole leaf grades.

CLEAN: Leaf which is free fro fibre, dust or any MAKE: Well made (or not) and must be true to the grade WIRY: Leaf appearance of a well twisted, thin
extraneous matter. leaf orthodox tea.
 MUSHY: A tea which has been packed or stored
with a high moisture content.

TERMS DESCRIBING INFUSED LEAF

AROMA: Smell or scent denoting "inherent character", DULL: Lacks brightness and usual denotes a poor tea. MIXED OR Leaf of varying colour.
usually at high elevations. Can be due to faulty manufacture and firing, or UNEVEN:
a high moisture content.

BISCUIT: A pleasant aroma often found in a well fired DARK: A dark or dull colour which usually indicates TARRY: A smokey aroma.
Assams. poorer leaf.

BRIGHT: A lively bright appearance. Usually indicates GREEN: Caused by under-fermentation, or characteristic
a well manufactured tea. of leaf from immature bushes (liquors often raw
or light). Can also be caused by poor rolling with
orthodox teas.

TERMS DESCRIBING LIQUORS

BAGGY: A taint normally resulting from unlined Hessian FLAT: Unfresh, (usually due to age). PLAIN: A liquor which is "clean" but lacking in the
bags desirable characteristics.

BODY: A liquor having both fullness and strength, as FLAVOUR: A most desirable extension of "character" PUNGENT: Astringent with a good combination of
opposed to being thin. caused by slow growth at high elevations and briskness, brightness and strength. (More
comparatively rare. related to best quality North Indian teas).

BAKEY: An over-fired liquor. Tea in which too much FULL: A good combination of strength and colour. QUALITY: Refers to "cup quality" and denotes a
moisture has been driven off. combination of the most desirable liquoring
properties.

BRIGHT: Denotes a lively fresh tea with good keeping FRUITY: Can be due to over-fermentation and/or RASPING: A very course and harsh liquor.
quality. bacterial infection before firing. An over-ripe.
taste
BRISK: The most "live" characteristic. Results from GONE OFF: A flat or old tea. Often denotes a high moisture RAW: A bitter unpleasant liquor.
good manufacture. content.

BURNT: Extreme over-firing. GREEN: An immature "raw" character. Often due to under- SMOKEY: Mainly caused by leaks around the dryer
fermentation (and sometimes under-wither). heating tubes.
CHARACTER: An attractive taste when describing better high HARD: A very pungent Liquor. SOFT: The opposite of briskness and lacking any
elevation growth, and particular to origin. "live" characteristic caused by inefficient
fermentation and/or firing.

COLOURY: Indicates useful depth of colour and strength. HARSH: A taste generally related to under-withered STRENGTH: Substance in cup.
leaf, and very rough.

COURSE: Fibre content. HEAVY: A thick, strong and coloury liquor with limited STEWED: A soft liquor with an undesirable taste caused
briskness. by faulty firing at low temperatures and often
insufficient air flow. Lacks point.

COMMON: A very plain, light and thin liquor with no distinct HIGH-FIRED: Over-fired but not bakey (or burnt). TAINTS: Characteristic or tastes which are "foreign"
flavour. to tea. Such as petrol, garlic etc. often due to
being stored net to foreign commodities with
strong characteristics of their own.

CREAM: A precipitate obtained after cooling. LIGHT: Lacking strength and any depth of colour. THIN: An insipid light liquor which lacks any
desirable characteristics.

DRY: Indicates slight over-firing. MATURE: But not bitter or flat. WEEDY: A grass or hay taste related to under-
withering. Sometimes referred to as woody.

DULL: Not clear, and lacking any brightness or METALLIC: A sharp coppery flavour.
briskness

EARTHY: Normally caused by damp storage. A taste MUDDY: A dull opaque liquor.
which can at times be "climatically inherent" in
leaf from certain origins.

POINT: A bright, acidy and penetrating characteristic.