Tea Terminology
Tea Terms Describing Dry Leaf
- BLACK:
A black appearance is desirable. Preferably with “bloom”. This term is used with Orthodox or Rotorvane manufacture.
- BLACKISH:
This is satisfactory appearance for CTC and LTP manufacture teas and denotes careful sorting.
- BLOOM:
A “sheen” which has not been removed by over-handling or over-sorting. A sign of good manufacture and sorting (where the reduction of leaf has taken place before firing).
- BOLD:
Particles of leaf, which are too large for the particular grade.
- BROWN:
A brown appearance, with CTC and LTP manufacture, normally reflects too harsh treatment of the leaf.
- CHESTY:
Inferior or unseasoned packing materials caused this taint.
- CHOPPY:
Orthodox (or Rotorvane) manufacture leaf, which is cut by a “breaker” during sorting.
- CHUNKY:
A very large broken leaf tea.
- CLEAN:
Leaf which is free from fiber, dust, and any extraneous matter.
- CREPY:
A crimped appearance common with larger grades of broken leaf tea such as BOP.
- CURLY:
The leaf appearance of whole leaf grade Orthodox teas such as OP as opposed to wiry.
- EVEN:
Size is true to grade and of consistent size.
- FLAKEY:
Flat, open, and often light in texture.
- GREY:
Caused by too much abrasion during sorting.
- GRAINY:
Describes well made CTC or LTP primary grades, particularly Pekoe Dust, and Dust 1 grades.
- LEAFY:
Orthodox manufacture leaf tending to be on
- MUSTY:
A tea affected by mildew. the large or long side.
- LIGHT:
A tea light in weight and of poor density. Sometimes referred to as flakey.
- MAKE:
A well made tea and must be true to the particular grade.
- MUSHY:
A tea which has been packed or stored with a high moisture content.
- NEAT:
A grade having good “make” and size.
- NOSE:
Smell of the dry leaf.
- POWDERY:
A fine light dust.
- RAGGED:
An uneven or poorly manufactured and graded tea.
- STALK & FIBER:
Should be minimal in primary or top grades, but generally acceptable in the lower grades.
- TIP:
A sign of fine plucking and apparent in the top grades of Orthodox manufacture.
- UNEVEN & MIXED:
“Inconsistent” pieces of leaf indicating poor sorting and untrue to the particular grade of tea.
- WELL TWISTED:
Applies to Orthodox manufacture. Often referred to as “well made” or “rolled” and used to describe whole leaf grades.
- WIRY:
The appearance of a well twisted, thin leaf Orthodox tea.
Tea Terms Describing Liquors
-
AROMA:
Smell or scent denoting “inherent character”.
- BISCUITY:
A pleasant aroma often found in a well fired Assam.
- BRIGHT:
A lively appearance that usually indicates a bright liquor as well.
- COPPERY:
Bright leaf which indicates a well manufactured tea.
- DULL:
lack brightness and usually denotes a poor quality tea. Can be due to faulty manufacture and firing, or a high moisture content.
- DARK:
A dark or dull color, which indicates a poor quality leaf.
- GREEN:
Caused by under fermentation, or characteristic of leaf from immature tea bushes (liquors are often raw or light). Can also be caused by poor rolling with Orthodox teas.
- MIXED or UNEVEN:
Tea leaves of varying color.
- TARRY:
A smoky aroma.
Tea Terms Describing Infused Leaf
- BAGGY:
A “taint” normally resulting from unlined hessian bags.
- BODY:
A liquor having both fullness and strength, as opposed to being thin.
- BAKEY:
A over-fired tea in which too much moisture has been driven off.
- BRIGHT:
Denotes a lively fresh tea with good keeping quality.
- BRISK:
The most “live” characteristic resulting from good manufacture.
- BURNT:
Extreme over-firing.
- CHARACTER:
An attractive taste when describing better high elevation growth, and peculiar to origin.
- COLORY:
Indicates depth of color and strength.
- COURSE:
Fiber content
- COMMON:
A very plain tea, light and thin liquor with no distinct flavor.
- CREAM:
A precipitate obtained after cooling.
- DRY:
Indicates slight over-firing.
- DULL:
Not clear and lacking any brightness or briskness.
- EARTHY:
Normally caused by damp storage. A taste that can be “climatically inherent” in leaf from certain origins.
- FLAT:
Not fresh (usually due to age)
- FLAVOR:
A most desirable extension of “character” caused by slow growth at high elevations and rarity.
- FULL:
A good combination of strength and color.
- FRUITY:
Can be due to over-oxidization or bacterial infection before firing delivering an overly ripe taste.
- GONE OFF:
A flat or old tea. Often denotes a high moisture content.
- GREEN:
An immature “raw” character. Often due to under fermentation (and sometimes under-withered).
- HARD:
A very pungent liquor.
- HARSH:
A taste generally related to under-withered leaf and very rough.
- HEAVY:
A thick, strong and coloury liquor with limited briskness.
- HIGH-FIRED:
Over-fired but not bakey or burnt.
- LIGHT:
Lacking strength and any depth of color.
- MATURE:
Not bitter or flat.
- METALLIC:
A sharp colory flavor.
- MUDDY:
A dull opaque liquor.
- POINT:
A bright, acidic and penetrating characteristic.
- PLAIN:
A liquor which is “clean” but lacking in the desirable characteristics.
- PUNGENT:
Astringent with a good combination of briskness, brightness, and strength. Often reserved for the best quality Assam and Ceylon teas.
- QUALITY:
Refers to “cup quality” and denotes a combination of the most desirable liquoring properties.
- RASPING:
A very course and harsh liquor.
- RAW:
A bitter unpleasant liquor.
-
SMOKEY:
Mainly caused by leaks around the dryer heating tubes.
- SOFT:
The opposite of briskness and lacking any “live” characteristics.
- STRENGTH:
Substance in cup.
- STEWED:
A soft liquor with an undesirable taste caused by faulty firing at low temperatures and often insufficient air flow.
- TAINTS:
Characteristics or tastes which are “foreign” to tea. Such as petrol, garlic, ect. Often due to being stored next to other commodities with strong characteristics of their own.
- THIN:
An insipid light liquor which lacks any desirable characteristics.
- WEEDY:
A grass or hay taste related to under-withering. Sometimes referred to as woody.
