Glossary of Tea Terms
Common terms used to describe dry tea leaves and infused tea leaves.
Dry leaves thin and well-twisted.
Dry leaves with many golden tips or silver buds.
Dry leaves that are flat and open.
Dry leaves that have too much moisture form mold & release a musty aroma.
Dry leaves with many stems.
Dry leaves of the same size and color with no stalks or leaf fiber pieces.
Dry leaves with uneven leaves of size and color.
The scent from the infused leaves.
The weight of the infused liquor on the tongue. Such as, light, medium, heavy or full-bodied.
The bright, copper colored infused leaf. This indicates a good quality tea.
An unpleasant metallic flavor on the tongue.
The liquor from the infused leaf laking a bright infusion.
Flavor reminiscent of wine grapes from the infused leaf. This characteristic is found in exceptional Darjeeling teas.
A specific origin or style of tea. Makaibari teas display the unique traits of darjeeling tea.
The flavor caused by high temperature firing in the leaves.