Glossary of Tea Terms
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.
Dry leaves thin and well-twisted. New Vithanakande black tea.
Dry leaves with many golden tips or silver buds. Tea Shop Assam black tea.
Dry leaves that are flat and open. Organic Atama Bancha green tea.
Dry leaves with many stems. Organic Idulgashinna green tea.
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 Makaibari 2nd Flush tea.
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. Organic China Sencha green tea.
Having a clean and purified aroma.
An airy fresh aroma.
A clean and refreshing palate flavor.
No astringency, just a wonderful purified flavor.