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Aroma : Fragrant smell of tea grown at high altitudes.
Attractive - Well made : uniform in colour, size
and texture
Baggy : Taint from Hessian or sacking.
Bakey : Caused by high temperatures during firing.
Biscuity : Pleasant characteristic.
Black : Tea which has been allowed to ferment as
opposed to green tea.
Black : Oxidized leaves.
Black Currant : Aroma emitted by black currant
bushes: Noticed in some Darjeelings.
Blister : Blistering of leaf caused by too rapid
removal of moisture.
Bloom : Sheen and luster.
Body : Possessing fullness and strength.
Bouquet : Superlative flavour.
Brassy : Metallic Taste.
Bright : Lively as opposed to dull.
Brisk : Opposed to flat or soft .
Broken : Broken by rolling or passing through a
cutter
Brown : Describes colour.
Burn : Fully fired.
Burnt : Subjected to high temperatures.
Character : Desirable quality .
Cheesy : Smell/taint caused by inferior glue of
panels
Chesty : Resinous smell / taste caused by immature
panels or battens.
Choppy : Chopped in a breaker mill or cutter than
in the roller.
Chunky : Brokens which are large .
Clean : Evenly sorted grade free from quantities of
other grades, stalk and fibre.
Clean : Lacking in character but no unpleasant
taint or taste.
Cloudy : Undesirable liquor characteristic.
Coarse : Unpleasant taste.
Cold weather : Teas produced after monsoons.
Coloury : Depth of colour.
Contamination : Foreign taste.
Coppery : Denotes good tea.
Creamy : Precipitate obtained after cooling.
Crepy : Crimped appearance.
Croppy : Bright and creamy with character.
Curly : Opposite to wiry.
Cut : Same as choppy
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