Glossary of Tea Terms
Explore
The best way to judge tea, is in the flavor. But there are more ways to describe tea than just words like "delicious", "yummy", and "fabulous". The tea that you taste can be described as earthy, smoky, astringent, clean or brassy. Tea has many terms most are not familiar with, here are a few common terms used to describe dry tea leaves and infused tea leaves.
Wiry
Dry leaves thin and well-twisted. New Vithanakande black tea.
Tippy
Dry leaves with many golden tips or silver buds. Tea Shop Assam black tea.
Flaky
Dry leaves that are flat and open. Organic Atama Bancha green tea.
Stalky
Dry leaves with many stems. Organic Idulgashinna green tea.
Clean
Dry leaves of the same size and color with no stalks or leaf fiber pieces.
Irregular
Dry leaves with uneven leaves of size and color.
Aroma
The scent from the infused leaves.
Body
The weight of the infused liquor on the tongue. Such as, light, medium, heavy or full-bodied.
Coppery
The bright, copper colored infused leaf. This indicates a good quality tea.
Brassy
An unpleasant metallic flavor on the tongue.
Dull
The liquor from the infused leaf laking a bright infusion.
Muscatel
Flavor reminiscent of wine grapes from the infused leaf. This characteristic is found in Makaibari 2nd Flush tea.
Character
A specific origin or style of tea. Makaibari teas display the unique traits of darjeeling tea.
Bakey
The flavor caused by high temperature firing in the leaves. Organic China Sencha green tea.
Fresh
Having a clean and purified aroma.
Light
An airy fresh aroma.
Bright
A clean and refreshing palate flavor.
Clean
No astringency, just a wonderful purified flavor.