Aroma
The fragrance or smell of steeped tea,
ranging from faint to full to flowery and more.
Astringency
The drying sensation of the
gums and tongue, which gives a tea its refreshing characteristic.
Bakey
Black teas that have been overfired
may take on this unpleasant burnt flavor.
Bergamot
The essential oil from the
fragrant Bergamot orange, which is used as a flavor base for making Earl Grey
tea.
Biscuity
A pleasant baked aroma of a
well-fired tea. Used primarily to describe Assam teas.
Bitter
A twinge or strong sensation
noticeable at the back of the tongue.
Body
The weight of a tea’s infusion as perceived in the mouth. A tea may have thin,
medium, or full body.
Brassy
Black teas that have been
underwithered may take on this unpleasant acidic tang.
Bright
A fresh and vibrant quality,
characteristic of all fine teas.
Brisk
A lively, astringent quality,
characteristic of all fine teas, not flat.
Character
The flavor and aroma linking a
tea to its country, region, district, or estate of origin.
Clean
The quality of a thin, plain tea that
finishes smooth in the mouth and has nothing unfavorable about it.
Complex
Flavors that have multiple layers
of sensation.
Delicate
Restrained flavors and aromas that
are neither strong nor intense.
Earthy
The pleasant aroma or flavor of
moist soil or earth. Teas that have been stored in a damp environment may take
on an unpleasant earthy taste.
Fine
A quality tea in terms of astringency,
flavor, aroma, and overall positive characteristics.
Flat
A dull, lackluster tea, deficient in
astringency and briskness.
Flavor
The taste or notes found in the
tea’s infusion, which may vary from nutty to flowery and more.
Fresh
A positive trait used to describe
newly processed teas with vibrant flavor and aroma.
Fruity
A sweet aroma or flavor suggestive
of peaches, grapes, currants, or apricots.
Full
Indicating strong character, in terms
of color and concentration, and little briskness.
Harsh
A negative characteristic describing
a bitter, unpleasant, or offensive taste or sensation.
Heavy
Indicating strong color and
concentration but little briskness.
Herbaceous
An herbal aroma or flavor
suggestive of herbs, leaves, or plants.
Light
Indicating a thin character, in terms
of color, body, and aroma.
Lively
Pleasingly vibrant in astringency
and briskness.
Malty
A sweet barley flavor used to
describe certain Assam teas.
Metallic
An unfavorable trait used to
describe a coppery tang in black tea.
Muscat
A fruity, grapey flavor. Used to
describe certain fine Darjeelings.
Nutty
A roasty aroma or flavor suggestive
of almonds, cashews, etc.
Pine
An aroma suggestive of fresh-cut pine.
Pungent
A strong and penetrating sensation
in the mouth, characteristic of teas with good briskness or astringency.
Point
Fine and focused flavor, aroma,
liveliness, or briskness.
Rich
A full-bodied tea that finishes with a
depth and complexity of flavor and an overall pleasing taste.
Self-Drinking
Indicating a tea that has
well-rounded quality and flavor and does not require blending.
Smoky
An aroma or flavor suggestive of wood
smoke, ash, baking, etc. Used to describe certain Keemun, Gunpowder, and
Lapsang Souchong teas.
Smooth
Indicating lively character but
little pungency, not flat.
Spicy
A fragrance or flavor reminiscent of
spices like cinnamon, allspice, black pepper, or incense.
Stale
Tea that has not been stored properly
or has too long a shelf life may take on this flat, one-dimensional papery
flavor.
Strength
Indicating strong character in
terms of color, concentration, body, and pungency.
Sweet
The quality of a light, pleasing tea
that has nothing unfavorable or superior about it.
Vegetal
A vegetative aroma or flavor suggestive of seaweed, herbs, or grass. Used to describe most green teas.
