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Tea Tasting
Terminology
| Liquor
|
The actual
liquid tea. Also referred to as cup or infusion. |
|
Body |
The strength
of the liquor combined with the weight on the tongue.
“Full bodied” is the opposite of “thin.” |
|
Bright |
The color
of the tea when brewed should look bright to the eye. |
|
Brisk |
Lively and
sparkling - not flat. |
|
Character |
An
attractive taste derived from quality teas. |
|
Flavor |
Aromatic
quality resulting from the slow growth of teas at the high
elevation. |
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Light |
Lacking
strength and depth of color. |
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Strength |
Body or
substance. |
|
Weak |
Refers to
the amount of tea used in proportion to the amount of water. For
example if one teaspoon per pot is used when brewing tea rather
than one per person - the tea will taste weak. |
|
Fragrance |
The smell of
the tea. Also referred to as aroma. |
|
Bite |
Or
astringency or pungency. This is a sign of quality and also causes
the mouth to pucker. |
|
Pointy |
A pleasant,
desirable taste in the tea, such as “bite.” |
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Stewy |
Tea that has
been left to stand too long. Unpleasant, bitter. |
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