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TEA TERMS: The Natural Language Of Tea
Tasters
TERMS DESCRIBING TEA LIQUOR
- Autumnal:
- A seasonal term applied to teas grown during the
period, possessing varying degrees of flavor.
- Bakey:
- Unpleasant taste usually caused by very high
temperatures and driving out too much moisture during the
firing process.
- Body:
- A tea liquor possessing fullness and strength.
- Bright:
- As opposed to dull.
- Brisk:
- A lively taste in the tea liquor, as opposed to flat
or soft.
- Burn:
- Generally applicable to Darjeeling teas, denoting a
fully fired cup character.
- Burnt:
- Tea that has been subjected to extremely high
temperatures during firing. Undesirable.
- Character:
- A most desirable quality which also permits
recognition of the origin of growth of the tea.
- Color:
- Denoting depth of color. Different growths/grades
possess varying depths of color.
- Cream:
- Precipitate obtained on cooling of tea. A bright cream
indicates a good quality of tea.
- Dry:
- Slightly bakey or high-fired.
- Dull:
- A tea liquor that is neither clear nor bright/brisk.
Caused by several factors, such as bacterial
contamination, faulty firing or excessive moisture
content.
- Flat:
- Lacking in briskness. Caused by age or faulty storage.
- Full:
- A tea liquor possessing strength and body.
Prepared by and property of:
"The Tea Man"
May not be reproduced in whole or in part without written consent
of: "The Tea Man"
Copyright © February 1996
TeaTalk
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