Tea Taster Terms

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.

Black currant: The berry-evoking aroma and taste. Used to describe many fine Darjeelings. Body: The weight of a teaís 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.

Chocolaty: A roasty, sweet aroma suggestive of unsweetened chocolate thatís used to describe certain fine Darjeelings.

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 teaís infusion, which may vary from nutty to flowery and more.

Flowery: An aroma suggestive of flowers.

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.

Grassy: An herbaceous aroma or flavor suggestive of alfalfa or grass.

Harsh: A negative characteristic describing a bitter, unpleasant, or offensive taste or sensation.

Hay: A stalky aroma or flavor suggestive of wet hay or straw.

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.

Tangy: An intensely piercing sweet and sour impression along the sides of the tongue.

Tarry: A heavy, smoky aroma or flavor. Used to describe certain Lapsang Souchong teas.

Toasty: The pleasant baked or bisquity aroma of a well-fired tea. Used to describe fine Keemun teas, some Darjeelings, or other high-fired teas.

Vegetal: A vegetative aroma or flavor suggestive of seaweed, herbs, or grass. Used to describe most green teas.

Winey: Having the mature, fruity essence of a fine red wine